CDC Announcement - October 15th is Global Handwashing Day

While many may scoff, or even mock, those federal officials for putting such effort into creating a 'day' for such a menial task as handwashing, perhaps this is an opportunity to remind all those who handle food of the importance of handwashing.  You may even want to go as far as having a handwashing retraining event....A Handwashing Celebration Extravaganza!

SHOW US THOSE CLEAN HANDS!


CDC News Release
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6439a10.htm?s_cid=mm6439a10_e
Announcement: Global Handwashing Day — October 15, 2015
Weekly
October 9, 2015 / 64(39);1124

October 15, 2015, marks the 8th annual Global Handwashing Day. This observance increases awareness and understanding of handwashing with soap as an effective and affordable way to prevent disease around the world.

Gluten Free Cheerios Recalled Due to Transportation Error that Caused Contamination

General Mills is recalling 1.8 million boxes of gluten-free Cheerios after FDA received 125 complaints from people having an adverse reaction, primarily gastrointestinal issues associated with celiac disease, an extremely painful disorder triggered by the ingestion of gluten.

According to the report - "The company said Monday the foul-up occurred when the Lodi plant lost rail service and its gluten-free flour was transferred from rail cars to trucks.....General Mills said oat flour was contaminated when bulk rail cars full of the stuff were offloaded into bulk trucks, Foster said. The bulk trucks were believed to recently have carried wheat, she said."
An incredible error for a product purchased specifically because it is supposed to contain no gluten.

It is important to see how a monumental error can occur when responding to a crisis. In this case, people worked around the loss of rail service only to contaminate product by not considering the gluten issue in the stopgap measure - off loading into uncleaned transport vehicles.

Untrained logistics/transportation people?  This is a reminder of ensuring that all people within the organization are trained in food safety - both general food safety as well as the food safety issues specific to the activities that with which they are tasked.

From Celiac.org
https://celiac.org/celiac-disease/what-is-celiac-disease/
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications

When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.

Star Tribune
http://www.startribune.com/fda-says-125-people-complained-about-problems-from-gluten-free-cheerios/330957131/
FDA says it received 125 complaints about gluten-free Cheerios before recall
General Mills said it knows how the gluten got into its flour and has taken steps to prevent it.

Federal food regulators said Tuesday they have received 125 reports of adverse health effects — mostly gastrointestinal problems — from consumers who ate gluten-free Cheerios.

After hearing of such complaints, General Mills Inc. on Monday recalled 1.8 million boxes nationwide of gluten-free Cheerios and Honey Nut Cheerios, concluding they inadvertently contained wheat, which contains gluten.

Whole Foods Roquefort Cheese Recalled Due to Listeria Positive Sample

Whole Foods is recalling Papillon Organic Roquefort Cheese after FDA sampling found the whole uncut wheels of cheese positive for Salmonella.

Papillon is a brand of cheese made in France and imported into the US.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm466185.htm
Whole Foods Market Voluntarily Recalls All Cut, Wrapped And Weighed Papillon Organic Roquefort Cheeses Because Of Possible Health Risk

Is Quat Binding Making Your Sanitizer Ineffective?

Quat binding or quat absorption is a phenomena that occurs when storing cotton wash cloths in buckets of sanitizer strength quaternary ammonia, and the cotton material inactivates the quat to a point where it is not longer at the proper strength.  So while you think you are sanitizing a surface, you are essentially just wiping it with water.  Same thing can occur with mops or common rags.

Two solutions are to spray apply the sanitizer to the surface and then wipe.  Or you can use microfiber cloths that will have less of an inactivating effect.

CleanLink.com
http://www.cleanlink.com/hs/article/What-Is-Quat-Binding-And-Why-It-Must-Be-Prevented--18491
What Is Quat Binding And Why It Must Be Prevented
 BY Becky Mollenkamp
Posted 6/25/15

The science behind quat binding and how it can be prevented

Quaternary ammonium chloride (quat) is an active ingredient in disinfectants that are used widely throughout the industry. These disinfectants are popular because of their effectiveness against germs, bacteria and viruses; their relatively low toxicity at proper dilution; low odors and; long shelf life.

When used properly, quat disinfectants can be very effective. But if used incorrectly, quat binding can occur, drastically reducing the cleaning efficacy.

Quat binding, also known as quat absorption, is still a relatively new and misunderstood issue in the jan/san industry. It is garnering more attention, however, because of its potential to negatively impact cleaning results. The phenomenon of quat binding occurs when the active ingredient (quaternary ammonium chloride) becomes attracted to and absorbed into fabrics. The science behind how this happens is simple: Quats are positively charged ions and cotton and other natural textiles are negatively charged; positive attracts negative.

Acidified Food Processor Cited for Improper pH Monitoring - FDA Warning Letter

A Warning Letter was issued by FDA to a acidified food processor for not verifying equilibrium pH.  (Equilibrium pH is measuring the pH after 24 hours to ensure that low acid components within the finished product are below 4.6 in order to prevent Clostridium botulinum growth).

Along with this, there was the lack of production and processing records showing adherence to scheduled processes, lack of a recall procedure, and they were not documenting the calibration of pH meter or the accuracy checks of thermometers and were using expired buffer solutions for pH meter calibration.  
There are many small processors who focus on acidified foods.  With FSMA, more of these processors will fall under FDA jurisdiction / regulations.

For someone looking for co-packing, it is critical to review a companies capabilities beyond what is on the website.  Looking at this company's website, you would think that these folks were operating correctly.  This includes looking at audit reports, and of course, any FDA warning notices.


FDA Warning Letters
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm465325.htm
Backwoods Food Mfg Co Inc 9/15/15
September 15, 2015

2015-DAL-WL-30
Danielle (NMI) Coursey, President, Co-Owner  Michael R. Coursey, Vice-President, Co-Owner
Backwoods Manufacturing, Inc
591 Main Parkway
Tahlequah, OK 74464

Dear. Ms. Coursey,
On March 24-26, 2015, the U.S. Food and Drug Administration (FDA) conducted an inspection of your facility located at 591 Main Parkway, Tahlequah, OK, where you manufacture a variety of acidified foods. The inspection revealed serious violations of the regulations for acidified foods (Title 21, Code of Federal Regulations, Part 108, Emergency Permit Control (21 CFR Part 108) and Part 114, Acidified Foods (21 CFR Part 114)). Accordingly, we have determined that your acidified food products are adulterated within the meaning of Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 342(a)(4)], in that they have been prepared, packed, or held under insanitary conditions whereby they may have become contaminated with filth, or whereby they may have been rendered injurious to health. You can find the Act and the Acidified Food regulations through link in FDA’s home page at http://www.fda.gov.

Number of Cucumber Related Salmonellosis Cases Rises

There have been an addition 61 cucumber linked cases of salmonellosis since the September 29 CDC outbreak update. This brings the total to 732 people.  With a relatively short shelf-life of 14 days, CDC anticipates that there should not be too many more, if any, additional cases.

 

It is surprising the lack of outrage in the media.  732 cases.  4 deaths.  Let's compare that to the Salmonella outbreak associated with Foster Farms raw chicken, a product that is supposed to be cooked.  In that outbreak , CDC reported that "a total of 634 persons infected with seven outbreak strains of Salmonella Heidelberg were reported from 29 states and Puerto Rico from March 1, 2013 to July 11, 2014.  38% of ill persons were hospitalized, and no deaths were reported."   Have we become desensitized?  Or are there less deep pockets to access?

 

Certainly the scope is huge.  35 states.  This demonstrates the impact of one initial supply hub in moving product across the county. 

 

It also shows the inability to track an outbreak related to produce.  3 months is a long time for such a short shelf-life product.

 

 

 

  

 

 

 

CDC Outbreak

http://www.cdc.gov/salmonella/poona-09-15/index.html

Multistate Outbreak of Salmonella Poona Infections Linked to Imported Cucumbers

Posted October 6, 2015 4:00 PM ET

 

What's New?

• Since the last update on September 29, 2015, 61 more ill people have been reported from 24 states. Given the 14-day shelf life of cucumbers and the gap between when someone gets sick and when that illness is reported to public health, it is not unexpected to continue to see illnesses reported after the recalls.
• A death has been reported from Oklahoma, bringing the total number of deaths to four.
• Maryland was added to the list of states with ill people, bringing the total number of states to 35.

Another Brand of Raw Dog Food Recalled - Presence of Listeria and Salmonella

If products are made from raw meat, they can contain pathogens unless treated in a way to eliminate those pathogens.  While holding that product at cold temperatures helps prevent growth, it does not eliminate it. 

When someone is into the 3rd day of uncontrollable loss of bodily fluids, my guess is they won't really be trying to determine if that food made Barky's coat more shinny.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm465646.htm
K-9 Kraving Dog Food Has Announced a Voluntary Recall of Their Chicken Patties Dog Food Shipped Between July 13th - July 17th, 2015 Because The Product May Be Contaminated With Salmonella and Listeria monocytogenes
Contact:   Consumer:   1-800-675-1471

FOR IMMEDIATE RELEASE – October 2, 2015 – Baltimore, MD – K-9 Kraving Dog Food has announced a voluntary recall of their Chicken Patties Dog Food shipped between July 13th - July 17th, 2015 because these products may be contaminated with Salmonella and Listeria monocytogenes. Salmonella and Listeria monocytogenes can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

Question - Are Transportation Companies Preparing for Food Safety Requirement per FSMA

Are your transportation companies preparing for upcoming FSMA regulations?  The FSMA Rule on Sanitary Transportation of Human and Animal Food was enacted to help maintain the safety of both human and animal food during transportation by establishing criteria, e.g., conditions and practices, training and record keeping, for the sanitary transportation of food.

According to the article in Bulk Transporter - probably not.  But they should begin.....getting an organization in the habit of executing food safety controls will take time.

A few highlights from the article:

• Carriers must develop and implement procedures that describe how they will comply with provisions for temperature control and how they will provide this information to shippers and receivers.
• Drivers will need to be trained on temperature management and reporting requirements, and temperature records for each shipment must be retained for one full year.
• Food shippers must specify in writing to carriers the sanitary requirements for transport vehicles and temperature control systems for all shipments of “Time/Temperature Control for Safety Food” (TCS food).
• Food receivers must carry out loading and unloading operations under conditions that will prevent TCS food from reaching unsafe temperatures.
• Condensation inside a refrigerated or tank trailer may get more attention.
• Carrier personnel must be trained.

So it would behoove you to ask the question of your logistical provider.

Bulk Transporter

http://bulktransporter.com/fleet-management/bulk-food-haulers-need-prepare-advance-fda-s-comprehensive-food-transport-requireme

Bulk food haulers need to prepare in advance for the FDA’s comprehensive food transport requirements

Oct 5, 2015 Charles Wilson | Bulk Transporter

 

NEW RULES covering food transportation and distribution will begin to take effect starting in June. However, there is growing concern that many food transporters still are not ready to deal with these new rules.

 

The lack of preparedness was a key point addressed during a panel discussion that took place during the 2015 Mid-America Trucking Show in Louisville, Kentucky.

Company Issues Another Recall for Green Beans After Listeria Positive Sample is Detected

Cascadian Farms, an organic division of General Mills, is recalling frozen green beans after a product sample was found to be positive for Listeria.   This comes after Cascadian Farms issued a recall back in August for product produced in 2014 when that product was found to be positive for Listeria.

Proper cooking of the green beans by the consumer will eliminate the Listeria, but there is a concern that people will not follow cooking instructions.  There have been no illnesses associated with this product.

The most likely source of Listeria contamination is in the processing environment.  Generally, green beans are blanched by the processor before freezing.  This blanching would eliminate the organism.  however, Listeria is problematic in that it can establish itself within moist, cool processing environments such as those used to make green beans.  Facilities work to prevent Listeria contamination through following practices such as good sanitation, controlling movement in and out of more critical areas (post blanch - freezing - packaging), and then monitoring those areas.

Freezing the product does not allow the organism to grow, but freezing will not eliminate it.


Wall Street Journal Business
http://www.wsj.com/articles/general-mills-recalls-another-batch-of-green-beans-due-to-listeria-1443815248
General Mills Recalls Another Batch of Green Beans Due to Listeria
Company says it found a pack of Cascadian Farm Cut green beans with listeria; it had seen another in August
By Josh Beckerman Oct. 2, 2015 3:47 p.m. ET

General Mills Inc. GIS 0.39 % is voluntarily recalling a small amount of frozen Cascadian Farm Cut Green Beans after a package tested positive for listeria, the second listeria-related recall for this brand of green bean this year.

The recall involves green beans produced on one day in June and is limited to 16-ounce bags with a “Better If Used By” date of 29JUNE2017.

General Mills said no related illnesses have been reported.