Study - Restaurant Servers Poor At Communicating Risk of Undercooked Meat

A recent study shows that restaurant servers do a poor job in explaining the risks when customers order undercooked meat, specifically hamburgers.  The majority of servers (77 percent) gave customers unreliable information conveying the risks of undercooked meat.   As we know, raw hamburger can have pathogens such as E. coli STEC and Salmonella.  While it is the consumers choice to buy rare or medium rare hamburgers, they should understand the risk. 

In the end, informing customers helps the restaurant protect themselves from liability.   Just last year, an outbreak in Vermont occurred when a restaurant was purposely selling undercooked hamburgers.  Of course there is the case that was the impetus for enacting the regulation requiring HACCP regulations in meat operations - Jack in the Box.

Meatingplace
http://www.meatingplace.com/Industry/News/Details/70439
Study: Restaurants not good at explaining risks of undercooked meat to customers
By Michael Fielding on 12/9/2016

Milk Product Producer Issues Recall After FDA Seized Product

(Updated Dec 13, 2016.   Valley Milk Products issued recall announcement on FDA website).

Valley Milk Products issued a recall of milk and buttermilk powder after FDA seized product due to the potential for Salmonella contamination.   As reported a few days earlier, FDA seized product after an investigation found Salmonella in the environment, the same strains that had been hanging around for years.  While FDA had urged the company to recall, they initially refused because they stated that testing had never found Salmonella in product.  Well, FDA felt the environmental evidence was strong enough to warrant seizing product.

It is hard to guess the circumstances that were present to have this standoff, however, it does indicate that FDA will take action based upon conditions that might support adulteration, but not necessarily product contamination.  In this case, the facility had some ongoing issues that should have been resolved, but the degree of risk is hard to guess.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm532828.htm
Valley Milk Products, Strasburg, Virginia Recalls Limited Amount of Milk and Buttermilk Powder Because of Possible Health Risks
For Immediate Release December 9, 2016

Cooked Meat Recall Expanded for OK Firm Due to Additional Complaint of Undercooked Meat

An OK company drastically expanded it Nov. 26, 2016 recall for potentially undercooked ready-to-eat chicken from ~20,000 lbs to ~2,000,000 lbs.  The recall now includes about 3 months of production (original was 2 day lots) and covers a wider variety of product.   The expanded recall comes because of an additional complaint of raw product on November 28th.

No illnesses have been reported.

News Release
http://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2016/recall-115-2016-expanded
National Steak and Poultry Recalls Ready-To-Eat Chicken That May Be Undercooked
Class I Recall 115-2016 EXP
Health Risk: High Dec 4, 2016

Trader Joe's Hummus Recalled for Listeria

A NC facility is recalling Trader Joe's branded hummus after product testing found Listeria contamination.  The products are packed in 16 ounce plastic tubs with a "C in the plant identification code.   The contamination was discovered "after testing by the company revealed the presence of Listeria monocytogenes in product manufactured on the same equipment."

FDA Recall Notice

http://www.fda.gov/Safety/Recalls/ucm531359.htm
Bakkavor Foods USA, Inc. Issues Voluntary Recalls of Certain Hummus Products Because of Possible Health Risks
For Immediate Release
November 30, 2016

US Marshalls Seize Dry Dairy Ingredients from a Virginia Processing Facility

US Marshalls seized dairy products worth nearly $4 million from a Virginia dairy processing facility.  Products were nonfat milk powder and buttermilk powder packaged in 40- and 50-pound bags for further manufacturing.  This comes after regulators, conducted an investigation of the facility,  "observed poor sanitary practices and reviewed the company’s records, which showed positive results for Salmonella in the plant’s internal environmental and finished product samples. FDA investigators observed residues on internal parts of the processing equipment after it had been cleaned by the company and water dripping from the ceiling onto food manufacturing equipment. In addition, environmental swabs collected during the inspection confirmed the presence of Salmonella meleagridis on surfaces food came into contact with after being pasteurized." 

Through the use of whole genome sequencing on the Salmonella samples, it was determined that the strain found was persistant in that facility over time.  "The sampling results indicate that the Salmonella strains from 2016 are nearly identical to Salmonella strains found at the company in 2010, 2011 and 2013. These findings of Salmonella meleagridis at the company dating back several years demonstrate the existence of a persistent strain of Salmonella at this facility."  

No illnesses have been linked to the product to this point, but that may be due to a number of factors such as actual amount of organisms in product, the virulence of the organism, as well as the application of the milk powder and the type of processes used where this was an ingredient.


FDA News Release
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm531188.htm
Food regulators seize adulterated milk products for food safety violations
For Immediate Release
November 30, 2016

Jury Verdict of 7.55 Million Awarded Against Pumpkin Farm After Child Infected with E. coli

A jury awarded 7.55 million dollar verdict to a child who contracted an E.coli O57 infection that led to HUS (hemolytic uremic syndrome) after visiting a MN farm / pumpkin stand in 2013.

From the news release:

"Dehn’s Pumpkins offers a Halloween attraction that is open to the public every year. In 2013, children were allowed to pet and feed cows that are raised on the property. Testimony at trial proved that on the day the child visited the facility, manure, contaminated bedding, and hay were in the enclosure where the cows were kept. Manure was also on the cows’ hides and hooves, and on the gate that separated the children from the animals."
"There were no handwashing stations, warning signs, or any other measures to prevent transmission of disease at the facility. The business owners claimed they had no idea that children could get sick by touching animals. They did not take preventive measures because they didn’t think the setting was a risk to children."
"The 10 year old girl went to the farm with her parents on the weekend of October 12 – 13, 2013 and got sick a few days later. At least seven people were sickened in that particular E. coli O157:H7 outbreak. The Minnesota Department of Health linked the illnesses to cows that were in the animal attraction at the farm. At least three of the case patients had bacterial isolates with the same DNA fingerprint."

While this is awful for the child, you have to think every a farm operation that has a petting area for farm animals is reading this and asking themselves if it is worth the risk.  At a minimum, it is important to have handwashing signage and an areas to wash hands.

Food Poisoning Bulletin
https://foodpoisoningbulletin.com/2016/pritzker-hageman-wins-7-55-million-verdict-for-child-with-hus-e-coli/
Pritzker Hageman Wins $7.55 Million Verdict for Child with HUS E. coli
November 23, 2016 by News Desk Leave a Comment

Man Arrested After IntentionallyContaminating Salad Bar

A California man was arrested after he intentionally contaminated a salad bar with an unknown substance.  A twelve year old reported being sick after eating at the establishment.

ABC10 , KXTV Lake Tahoe, CA
http://www.abc10.com/news/local/california/man-arrested-for-poisoning-food-in-lake-tahoe/355219270
Man arrested for poisoning food in Lake Tahoe
11:17 PM. PST November 22, 2016

Thanksgiving Charity Event Results in Foodborne Illness Including 3 Deaths

An apparent foodborne illness outbreak related to a Thanksgiving charity event has impacted 17 people and caused 3 deaths and 1 hospitalization.  Many of these people were in the "high risk' category.  While the cause and the source have not yet been identified (although this may be similar), here is what is known:

• Food was prepared at the facility as well as brought from volunteers homes.  Food prepared at the facility included mashed potatoes, stuffing, gravy, heated up creame corn and green beans.  Items made at volunteer's homes included turkeys, hams, and sweet potatoes.
• Pies purchased from local stores.
• Death ranges: Teens to 70’s
• Says patients came from at least 3 facilities
• Symptoms – nausea, diarrhea, vomiting
• People who became ill got sick within 24-hours of consuming the food
• In California, non-profits can run this type of event for members and guests without a permit. 

In Pennsylvania, a soup kitchen  operation would also be exempt from requiring a license, but the American Legion where the foods was provided would probably have one.  If the food was being sold rather than given away as a charity event, then a license would probably be required.  The additional concern would be the products that were made at home.  A licenced facility would not be allowed to serve these types of foods (TCS) made at home.

Regardless, it is an important to train volunteers on food safety, such as Cooking for Crowds.  Cases like this are reminders of that.


East Bay Times
http://www.eastbaytimes.com/2016/11/29/antioch-elder-victims-of-suspected-food-borne-illness-came-from-separate-care-homes/
News
Antioch food-related deaths: More cases of sickened patrons
By Aaron Davis | aarondavis@bayareanewsgroup.com, Matthias Gafni | mgafni@bayareanewsgroup.com and Sam Richards | srichards@bayareanewsgroup.com
PUBLISHED: November 29, 2016 at 12:42 pm | UPDATED: November 29, 2016 at 8:46 pm

Salad Leaf Juice Enhances the Growth, Attachment, and Virulence of Salmonella

A study recently published in Applied and Environmental Microbiology shows that juices from leafy greens can enhance the growth, colonization, and virulence of Salmonella.  When chopping salad leaves, juices will be released from the cut surface.  The metabolites in these juices will enhance the growth of Salmonella as well as enhance its ability to form biofilms attaching to the leaf and bag surfaces.  There was even increased virulence.

While no one should avoid eating leafy greens, this study reinforces the need for good practices when growing, harvesting, processing and storing bagged chopped leafy greens.  Contamination on leafy greens is generally low, however, if improperly processed or handled, even a few inconsequential organisms can increase to the point where it becomes a problem.  For storage, bagged chopped salad should always be stored at refrigeration temperatures.

Reuters
http://www.reuters.com/article/us-health-salmonella-bagged-salads-idUSKBN13O2VM
Health News | Wed Nov 30, 2016 | 7:24am EST
Bagged salads may encourage Salmonella growth
By Carolyn Crist