Four Salmonella Outbreaks Linked to Backyard Chickens

Backyard chickens...there is an increasing trend for towns to allow for backyard chickens.  Even State College, PA permits people to have backyard chickens, although there are rules.  However, 4 recent outbreaks of Salmonella associated with backyard chickens remind us that there is a risk.

If raising chickens in the backyard, keep them in the backyard.  Letting them in the house, cuddling with them, or smooching them is not a good idea.  Wash hands after handling poultry.  This is especially true for children.

 

   

CDC Outbreak Report

http://www.cdc.gov/salmonella/live-poultry-07-15/index.html

Four Multistate Outbreaks of Human Salmonella Infections Linked to Live Poultry in Backyard Flocks

July 1, 2015

 

Highlights

Read the Advice to Backyard Flock Owners »(http://www.cdc.gov/salmonella/live-poultry-07-15/advice.html)

CDC, public health, veterinary, and agriculture officials in many states and the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (USDA-APHIS) are investigating four multistate outbreaks of human Salmonella infections linked to contact with live poultry.

• As of June 29, 2015, 181 people infected with the outbreak strains of Salmonella have been reported from 40 states.
• 33 ill people have been hospitalized. No deaths have been reported.
• Epidemiologic, laboratory, and traceback findings have linked these four outbreaks of human Salmonella infections to contact with chicks, ducklings, and other live poultry from multiple hatcheries.

High Pressure Processed Pet Food Recalled Because of Listeria

A Wisconsin pet food company is recalling non-thermally processed pet food after the Maryland Department of Agriculture's testing found that the product was positive for Listeria.

There are those that feel feeding dogs raw meat is better.  To provide this product, this company processed meat using HPP (High Pressure Processing) to eliminate pathogens such as Salmonella.  Unfortunately, during post-processing handling, probably packaging, the product was contaminated with Listeria.

 Interesting, on the company's website, they provide access to test results for each lot of product.  The results are for the testing of E. coli O157:H7 and Salmonella - two pathogens associated with raw beef, but not Listeria, which while can be associated with raw beef, is a pathogen commonly encountered in processing facilities.


NJ.com
http://www.nj.com/news/index.ssf/2015/07/dog_and_cat_food_recalled_over_listeria_fears.html
Dog and cat food recalled over Listeria fears
July 6, 2015

A pet food company is recalling 11 of its products nationwide after Listeria was found during a routine test.

Stella & Chewy's was ordered by Maryland Department of Agriculture to stop sale Saturday on its Chicken Freeze-Dried Dinner Patties because the dog dinners tested positive for Listeria monocytogenes, the company said in a release.

The Milwaukee-based company then issued a voluntary recall for those meals as well as others that did not test positive but may have been exposed to the lot "as a precautionary measure."

No pet or human illnesses have been reported.

Recall Summary for July 2, 2015

Here is a summary of recent recalls.

FDA Recall Notice
Boulder Dog Food Company, L.L.C. Voluntarily Recalls Seven Bags of Turkey Sprinkles, 3 oz with A "Best By" Date of "05/18/16, 05/28/2016 and 05/30/2016" Due to Possible Salmonella Health Risk
http://www.fda.gov/Safety/Recalls/ucm453661.htm
July 2, 2015

7 bags of turkey sprinkles were recalled after FDA testing found a positive test for Salmonella. So what is a turkey sprinkle?….Well it is an item you add to dog food to make it tastier for ole Chopper....well being a sprinkle, I guess it is developed for Sparkles.

USDA Recall Notice
Barber Foods Recalls Kiev Stuffed Chicken Product Due to Possible Salmonella Enteritidis Contamination
http://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-096-2015-release
July 2, 2015
Barber Foods of Maine is recalling 58,320 lbs of its frozen Chicken Kiev because of a link to Salmonella illnesses. Here is a product that looks like it is fully cooked, but it is not.


A stream of recalls related to nuts due to Salmonella because of FDA sampling found product positive….a big surprise.

 FDA Recall Notices

Natural Grocers® issues recall on 10oz. Caribbean Nut & Fruit Mix due to possible health risk
lhttp://www.fda.gov/Safety/Recalls/ucm453516.htm
July 1, 2015

Grand BK Corp. Recalls Goodies By Nature Raw Cashews, Net Wt. 9oz Because Of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm453006.htm.
June 27, 2015

Rocky Mountain Foods, Inc. Voluntarily Recalls Free Range Snack Co. Brand 16 oz. Island Fruit and Nut Trail Mix and Bulk Macadamia Nuts Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm453116.htm

Whole Foods Market Voluntarily Recalls Packaged Raw Macadamia Nuts Due To Possible Health Risk
June 25, 2015
http://www.fda.gov/Safety/Recalls/ucm452905.htm

2015 Update to the 2013 Food Code

Every four years, the FDA reissues the new version of the food code, and two years after, revisions are made. The FDA just released it’s 2015 update to the 2013 US Food Code. In the news release, the FDA issued these bullet points summarizing the changes:

• Expand the duties of the Person in Charge in a food establishment to include overseeing the routine monitoring of food temperatures during hot and cold holding.
• Expand and clarify the type of information that should be included when a Hazard Analysis and Critical Control Point Plan is required by a regulatory authority.
• Emphasize that cleaning and sanitizing agents should be provided and available for use during all hours of operation.
• Clarify the difference between Typhoid Fever and nontyphoidal Salmonellosis with regard to the reporting of illness and the exclusion and restriction of ill food employees.
• Suggest that regulatory authorities ensure that inspection staff has access to the necessary training and continuing education.

So the regulatory-review minions took a look to see if any of these updates will have an impact.

In the end, there is no major changes, but more clarifications.  Listed below are the key points.

The FDA document listing all changes can be found here, starting on page 13 - http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM451981.pdf

 

  

Section 2-201.11

 Duties were added to those designated to the person in charge. While these may have been assumed to be under that person’s responsibilities, now it is in writing. The implications is that the person with certification…the person in charge, would be responsible for on-going safety during operation, including for monitoring of temperatures, sanitizing of services, avoiding bare hand contact with RTE food, reporting of health issues. 

 

(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf

J) CONSUMERS who order raw or partially cooked READY-TO-EAT FOODS of animal origin are informed as specified under § 3-603.11 that the FOOD is not cooked sufficiently to ensure its safety; Pf

K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf

(L) CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under § 3-304.16; Pf

(M) Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in ¶ 3-301.11(E), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT; Pf

(N) EMPLOYEES are properly trained in FOOD safety, including FOOD allergy awareness, as it relates to their assigned duties; Pf

(O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2-201.11(A); Pf and

(P) Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. Pf

  

Section 201.13

 Changes were made in this section to further differentiate Salmonella Typhi and nontyphoidal Salmonella. Now, they designate Typhoid Fever (Salmonella Typhoid) as the reportable illness and call the regular strains of Salmonella as Salmonella (nontyphoidal) instead of nontyphoidal Salmonella. This will help in the education since there is a distinct difference in the types of illnesses each cause. While we do not see many cases of Typhoid Fever, it is a much more serious illness than your garden strains of Salmonella.

   

Section 4-303.11

This addition makes sure that cleaning chemicals are available during all hours of the operation.

4-303.11-Cleaning Agents and Sanitizers, Availability
(A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation

(B) (B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation.

    

Section 8-201.14

This section titled Contents of a HACCP Plan was updated to list the items needed as part of a HACCP plan for a retail establishment.

 

 

CDC Issues Final Report on Blue Bell, and the Response to FDA

CDC issued the final report on the Blue Bell / Listeria outbreak.  In the final report, 10 people in 4 states had contracted listeriosis.  Blue Bell has recalled all product from the marketplace.

All of the FDA inspection reports can be found here.  Included in this is the response to the FDA 483 report.  Blue Bell informed FDA of their plans to introduce tough measures to control Listeria.

While the organism was found in two of the facilities, it was not found in the Texas facility even though product from that facility was linked to illness.   This can be the case with Listeria in that it only surfaces once in a while.  Because of this, vigilant control measures are needed.

So you can think of what they had in terms of setting some mouse traps in your house.  The set some mouse traps around and in a few traps they caught a mouse.  They cleaned up a bit and reset the trap and caught another mouse.  Cleaned again, reset the trap.  No mouse.  Done?  Not really.  The problem is that when you catch a mouse, you have to understand the potential for mice in other spots, especially around your food (zone 1).  Determination have to be made on where the mouse came from and whether that mouse got into your food.  With this, you have to put measures in place to prevent the mouse from getting anywhere in your house.

Houston Chronicle
http://www.houstonchronicle.com/news/houston-texas/houston/article/Blue-Bell-can-t-identify-listeria-source-at-6319817.php
Blue Bell can't identify listeria source at Brenham plant

By Mark Collette

June 10, 2015 Updated: June 10, 2015 11:04pm

Blue Bell may never learn how listeria got into the ice cream at its Brenham plant, according to documents released Wednesday by the U.S. Food and Drug Administration, but the company plans to introduce some of the toughest bacterial control measures in the industry.

Brenham is the largest of Blue Bell's three plants and its sheer size may have hampered the hunt for contamination points. FDA inspectors swabbed 186 surfaces in the plant in March and didn't find any listeria species. That's despite ice cream from the plant being definitively linked to illnesses.

Write That Complaint Letter

After having a bad experience with retail food purchases, too many people don't complain to the retailer where they bought the food.  Rather, as a recent survey shows, people will take their business elsewhere (and they are likely to complain to everyone they know).  In the end, it is likely that this consumer will never return.

For consumers, it is important to complain to store management about any bad experience.  This provides the store or the company making the food a chance to improve.  And in many cases, the store may refund your purchase or provide other incentives to keep your business.  

For retailers or processors, it is important to make it easy for people to file complaints and to even incentivize those complaints.  Lost business is difficult to recover and can result in substantial losses over the long run.   Plus, management is better off getting that complaint rather than having people turn to government agencies.  This has become much easier - Foodsafety.gov has a reporting portal for filing complaints.  As you know, complaints to a regulatory agency may result in visit from the inspector.

Having systems for collecting complaints is the first part.  It is important that systems are in place for reviewing complaints as well as making any needed corrections to the operation.

I have never had an issue filing a complaint.  It gives me a chance to blast some poor son-of-a-gun who had nothing to do with the issue...but they listen and politely apologize.  In the end, it helps the consumer vent and the at-fault organization improve.


Progressive Grocer
http://www.progressivegrocer.com/research-data/dysfunctional-customer-experiences-risk-billions-retail-losses-survey#sthash.WtbtOcVX.dpuf
Dysfunctional Customer Experiences Risk Billions in Retail Losses: Survey
New data from Loyalty One, Verde Group
June 2, 2015, 02:57 pm

More than eight in 10 shoppers don’t give retailers the chance to fix a poor customer experience, says a new study.

Approximately half of 2,500 U.S. consumers polled in March reported experiencing a problem on their last shopping trip, according to a collaborative survey of dysfunctional retail touchpoints by LoyaltyOne and Verde Group with Professor of Marketing and Psychology, Dr. Deborah Small, at the Wharton School of the University of Pennsylvania.

Of those polled customers, 81 percent decided not to contact the retailer about the issue. Among these silent shoppers, 32 percent said they were unlikely to recommend the retailer to friends and family, putting these shoppers at-risk of decreasing their spending with the retailer.

Egg Shortage - US Opens Door To Imported Eggs

The bird flu outbreak has caused an egg shortage in the US.  According to reports, some 47 million birds, 35 million hens have been affected.   To keep egg prices down and eggs available for commercial use, the US has permitted the Netherlands, Germany, Portugal, Spain and France (in Europe), and Chile and Argentina (in Latin America) to ship egg products to the US.


 Wall Street OTC
http://www.wallstreetotc.com/u-s-food-producers-trying-to-defuse-egg-crisis-with-dutch-imports/219030/
US Food Producers Trying to Defuse Egg Crisis with Dutch Imports

Jun 12, 2015 By David Warren

The U.S. Department of Agriculture had given the approval to five egg producers from the Netherlands to sell egg products to the U.S. amid efforts to alleviate egg shortage caused by the recent bird flu outbreak.

It is the first time in nearly two decades the U.S. decides to imports egg products from Netherlands. The only non-domestic egg supplier for food processors and bakeries considered safe by the USDA was Canada. Yet, egg shortage resulted in a jump in prices, so the federal government is looking for alternate solutions.

Imported egg products would be used in processed foods and bakeries, and states hope that imports would prevent prices from further rising. In Texas, a supermarket even put a limit to shell egg purchases.

Ground Tuna Linked to Salmonella Paratyphi Outbreak

An investigation of an outbreak of Salmonella Paratyphi B has been linked to ground tuna used in sushi type products.  In this outbreak, 53 people from nine states have become ill.

In 2012, ground tuna used in sushi was the source of Salmonella that infected 150 people.

Is there a difference in ground tuna?  Certainly the grinding step can be a point of proliferation and dissemination through product.  Another issue may be that for the ground product, they are using small scraps that may not have been handled in a sanitary manner.

While I like sushi, I will be adding ground tuna products to the 'avoid' list.

CDC Notice

http://www.cdc.gov/salmonella/paratyphi-b-05-15/index.html

Multistate Outbreak of Salmonella Paratyphi B variant L(+) tartrate(+) Infections

 

Highlights

Read the Advice to Restaurants, Retailers, and Consumers »(http://www.cdc.gov/salmonella/paratyphi-b-05-15/advice.html)

As of June 4, 2015, a total of 53 people infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+) have been reported from nine states. Ten ill people have been hospitalized. No deaths have been reported.

• This outbreak is caused by Salmonella Paratyphi B variant L(+) tartrate(+) bacteria, formally known as Salmonella Java.
• The illness caused by this bacteria typically includes diarrhea, fever, and abdominal cramps 12-72 hours after an exposure. Salmonella Paratyphi B variant L(+) tartrate(+) does not cause paratyphoid fever, enteric fever, or typhoid fever.
• Most ill people in the outbreak reported eating sushi made with raw tuna in the week before becoming ill.

FDA Researches Relationship Between Pets, Foodborne Pathogens, and Human Health

In 2006 / 2007, an outbreak of salmonellosis occurred because of contaminated pet food (CDC report below).  In this outbreak, close to 80 people became ill, most of them children.  This is not the only case of contaminated pets or pet food (2015, 2014a, 2014b, 2014c, 2013, 2012, etc).  Salmonella is often the hazard of concern, but Listeria has been an issue in raw pet foods as well.

FDA has been researching on the relationship between pets, owners, and foodborne pathogens.  So far, a few things that can be said:

•  Overall, a very small percentage of pets (about 3%) were found to carry pathogens
• In most of the cases when the pets were positive, they had been fed raw pet food.
• About half of the dogs found to be positive, did not show any signs of being ill.

So if little Champ is going to sleep in your bed...or lick your face,  no raw pet food.

FDA News Release
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm450115.htm
FDA Research Helps Keep Pets and Humans Safe
You may not be aware that pet foods and treats, when contaminated with harmful bacteria, can make your pet sick. These bacteria also can spread from an animal to its owner, and you can get sick simply from handling contaminated pet food.
But how often does pet food make a cat or dog sick? Does your pet carry the harmful bacteria without showing any symptoms and, if so, for how long? And what precautions can you take to keep you and your family safe?