Flour Recalled As Investigators Try to Link to E. coli Outbreak

General Mills is recalling 10 million pounds of raw flour as federal and state agencies are investing 38 occurrences of E.coli infections across 20 states between December 21, 2015, and May 3, 2016.  The specific type of E. coli is E. coli O121, a non-O157 STEC, that can cause bloody diarrhea, dehydration, and in more susceptible people, it can cause kidney damage.   In 2013, this organism was responsible for an outbreak linked to frozen chicken quesadilla, a product that required cooking.

The outbreak investigation showed that roughly half of the 38 people infected used flour, some of them stated using Gold Medal brand.  So far, the flour has not tested positive for the organism.

So how does E. coli get into flour?  Probably from the raw material.  One study looking at a large number of samples, found that 12.8% of flour samples found E. coli (not strain specific) in raw flour. 

Of course, if the products made from the flour are properly cooked, that cooking will destroy the organism. However, people do eat raw dough products, including cookie dough. Nestle raw cookie dough was involved in an E. coli outbreak in 2009 where people were probably eating raw cookie dough.   In a report of that incident, investigators were not able to find the actual source of the E. coli. And like that case, it is not likely that they will be able to find this strain of E. coli.From that report:

Despite extensive traceback and environmental investigations and testing by regulatory agencies and company A, the source and route of product contamination remains undetermined. Possible means of contamination include introduction of a contaminated ingredient during processing, a lapse in plant biosecurity measures, intentional contamination, or cross contamination with another food processed in the plant. Although the manufacturing plant is located in a rural area in the mid-Atlantic United States, investigators did not observe any obvious breach in biosecurity that would facilitate introduction of E. coli O157 into the facility from the outside. No significant food handling or safety violations were identified at the plant that could result in cross-contamination within the plant.

In the end, don't eat raw dough, including cookie dough.  Clean up as you go, washing up any spilt flour.




 FDA News Release
http://www.fda.gov/Safety/Recalls/ucm504235.htm
Gold Medal, Gold Medal Wondra, and Signature Kitchens Flour Recalled Due to Possible E. coli O121 Contamination

Public Swimming Pools - Properly Maintained or Cesspool?

How clean is your public pool?  How about that hot tub?  With summer here, time to think about the sanitary quality of your pool or hot tub and how that can impact you and your family's health.  Have you considered testing the water in your community pool...maybe it is time to start.  Nothing wrong with a little paranoia.   In a summary report, CDC found that most pools surveyed (about 80%) had at least one violation.  And if that violation is a low sanitizer level, fecal oral transmission just became a lot easier.  Especially in that kiddie pool. Here are some things CDC suggests:

• Check for inspection results online or on site before using public pools or hot tubs  [Also, ask the pool staff...if they seem disgruntled or clueless, that is not a good sign].
• Use a test strip (available at most superstores or pool-supply stores) to determine if the pH and free chlorine or bromine concentration are correct. CDC recommends:
• Free chlorine concentration of at least 1 ppm in pools and at least 3 ppm in hot tubs/spas.
• Free bromine concentration of at least 3 ppm in pools and at least 4 ppm in hot tubs/spas.
• pH of 7.2–7.8.
• Make sure the drain at the bottom of the deep end is visible. Clear water allows lifeguards and other swimmers to see swimmers underwater who might need help.
• Check that drain covers appear to be secured and in good repair. Swimmers can get trapped underwater by a loose or broken drain cover.
• Confirm that a lifeguard is on duty at public venues. If not, check whether safety equipment like a rescue ring with rope or pole is available.

Recalls Continue for Sunflower Seed Contaminated with Listeria

A number of companies have issued recalls in light of the finding and subsequent recall of sunflower seeds for Listeria by SunOptima.  (SunOpta’s recall Information):

C. J. Dannemiller Co. Annouces Recall of "Sunflower Kernels, Roasted and Salted" and "Sunflower Kernels, Roasted No Salt" Because of Possible Listeria monocytogenes
http://www.fda.gov/Safety/Recalls/ucm503080.htm
May 24, 2016
C. J. Dannemiller Co. is recalling SunOpta 50# bags and 30# cases of roasted sunflower kernels roasted and salted, and sunflower kernels roasted no salt because they have the potential to be contaminated with Listeria. Listeria is an organism which can cause serious and sometimes fatal infections in 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 infection can cause miscarriages and stillbirths among pregnant women.

Antibiotic Resistant E. coli Superbug Found in US

A strain of E. coli with resistance to the antibiotic Colistin, considered the last-line defense against antibiotic-resistant bacteria, was found in a Pennsylvania woman.  This is the first case here in the US.  It was found when she was being treated for a urinary tract infection.

This superbug had been earlier found in China in a few people , in pigs, and pig meat, and then a little later in Europe.

Washington Post
https://www.washingtonpost.com/news/to-your-health/wp/2016/05/26/the-superbug-that-doctors-have-been-dreading-just-reached-the-u-s/
The superbug that doctors have been dreading just reached the U.S.

For the first time, researchers have found a person in the United States carrying bacteria resistant to antibiotics of last resort, an alarming development that the top U.S. public health official says could mean "the end of the road" for antibiotics.

FDA Report on 5th Annual Review of Reportable Food Registry

FDA released their 5th annual report from entries into Reportable Food Registry.

The Reportable Food Registry (RFR or the Registry) is an electronic portal to which reports about instances of reportable food must be submitted to FDA. "A reportable food is an article of food/feed for which there is a reasonable probability that the use of, or exposure to, such article of food will cause serious adverse health consequences or death to humans or animals."

The findings in this report provide a summary of the issues experienced within the food supply chain. These issues are seen in the many recalls reported.

Highlights from Report:

SALMONELLA

• Overall, the 50 primary reports for Salmonella in Year 5 remained similar to the 58 primary reports observed in Year 4.
• Data from the fifth year of operation of the RFR indicates that spices and seasonings account for the majority of Salmonella-related reports.
• The largest decrease in Salmonella was observed in the animal food/feed (including pet food) commodity, with a total of 6 primary entries in Year 5 compared to 18 entries in Year 4, representing 31% of Salmonella entries in Year 4 and decreasing to 11.8% of total Salmonella entries in Year 5.

FDA Releases Final Rule on Food Defense - Preventing Intentional Contamination of Food - Summary

The rule, titled Mitigation Strategies To Protect Food Against Intentional Adulteration, applies to domestic and foreign food companies that are registered with the FDA to address hazards that may be introduced with the intention to cause wide scale public health harm. . Basically, if you are producing food for sale and have registered your facility with FDA, then you have to have a food defense plan. There are a few exemptions to who has to apply.

Commentary - this is very broad/open and care must taken when preparing this program  A concern would be claiming too many vulnerabilities and then having to correct too much (and the expense of that).

Below is a summary of the major sections of the document.

Requirements - "Each covered facility is required to prepare and implement a food defense plan. This written plan must identify vulnerabilities and actionable process steps, mitigation strategies, and procedures for food defense monitoring, corrective actions and verification. A reanalysis is required every three years or when certain criteria are met, including mitigation strategies that are determined to be improperly implemented. " .

1.  You must prepare, or have prepared, and implement a written food defense plan.

This includes:

FDA Updates Nutrition Facts Labels for Food Products

It is time to begin updating the nutrition facts labels on food packages.  FDA is updating their requirements for the nutrition facts label in order to "consumers have updated nutritional information for most packaged foods sold in the United States, that will help people make informed decisions about the foods they eat and feed their families."

While about half or more of the people say they look at labels, research has show that very few actually look at the label.  But some are very excited:

“I am thrilled that the FDA has finalized a new and improved Nutrition Facts label that will be on food products nationwide,” said First Lady Michelle Obama. “This is going to make a real difference in providing families across the country the information they need to make healthy choices.”

Well, it will be good business for the labeling companies and those who do the nutritional determinations.

The compliance date is July 26, 2018 for most companies, and for smaller companies with less than $10 million in sales, the date is extended to July of 2019.

FDA News Release
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm502182.htm
FDA modernizes Nutrition Facts label for packaged foods
Refreshed design and relevant information will help consumers make healthy food choices
For Immediate Release
May 20, 2016

SunOptima, Source of Sunflower Seed Recall for Listeria, Expands Original Recall, Forces Downstream Packers to Expand Recalls

SunOptima is expanding their sunflower seeds w/ Listeria recall. The initial recall was produced at their Minnesota facility in the month of February. The time frame of production recall now extends from February through April 21, the date at which the plant was closed.

 

It never seems to be a Listeria recall without having an expansion of that recall. This occurs when companies realize that they did not have real control of the organism, whether that is a contaminate within the processing environment or within purchased raw materials. Since sunflower seeds are roasted and de-hulled, it would lead one to believe it was post roasting contamination.

 

The process of making sunflower seed is similar to other processing of nut. For a nice review of the process, you can visit 'How Products are Made.  Here are the highlights from that review"

Sunflower seed production begins in early spring when the fields are prepared and the seeds are planted.

1. Sunflowers are ready to harvest when the black part of their heads turns brown. In the United States this is generally in late September or October. A special device collects the sunflower heads          
2. The seeds are rapidly dried to under 10% moisture content and then stored in grain elevators.
3. At the processing plant, they are emptied onto wire screens and shaken to remove dirt, inspected, and further cleaned.
4. The seeds are then passed on to sizing screens which separate them by size.
5. Large sized seeds go to snack food sunflower seeds are transferred through large ovens to dry roasted, reducing the moisture level in the seed further. The medium sized seeds are first sent through de-hulling machines which remove their shells. They are then roasted in oil
6. The seeds are then flavored as desired. This can be done by an enrobing process - running the warm seeds from the roasters into a large, rotating container where combined with oil the flavoring ingredients.
7. The seeds are then packaged with a focus on reducing oxidation that would promote rancidity.

The interesting thing is that one would expect that this would be a dry process, not noted for being the typical environment where Listeria would be found.

 

FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm502184.htm
Expanded Recall Period of Certain Sunflower Kernel Products Due to Possible Contamination By Listeria monocytogenes
For Immediate Release
May 18, 2016

A Salmonella Outbreak in MN Linked to Bagged Salad

Bagged salad produced by Taylor Farms are being linked to a Salmonella outbreak in Minnesota where six people have been infected.  The illness occurred in the month of April and product had been pulled from the store where purchased (Sam's Club).   The strain of Salmonella enteritidis was identified by a unique DNA fingerprint.


The Packer
http://www.thepacker.com/news/taylor-farms-linked-salmonella-outbreak
Taylor Farms linked to salmonella outbreak
By Andy Nelson May 19, 2016 | 4:45 pm EDT

A salmonella outbreak has been linked to bagged salads shipped by Taylor Farms.

In early May, the Minnesota Department of Agriculture alerted the Food and Drug Administration about salmonella infections it had linked with Organic Kale Medley Power Greens bags shipped by Salinas, Calif.-based Taylor Farms and sold at Sam’s Club stores in Minnesota, according to an FDA spokesperson.