FDA Advisory Against Eating Cheese from PA Goat Cheese Operation

FDA is advising consumers not to eat cheese from a PA firm due to Listeria.  The issue was discovered when "Apple Tree recalled four lots of products manufactured in March and July 2016 on September 20, 2016, after samples of these lots collected by the Pennsylvania Department of Agriculture (PDA) tested positive for Listeria monocytogenes". FDA conducted an inspection, and in addition to finding unsanitary conditions, they found Listeria in the environment and the finished product."

Apple Tree Goat Dairy is a family run operation that focuses on boutique / small lot production of organic cheeses.  And while it is easy to get caught up in the mystique of this type of operation, issues can occur.  Just like the Chipotle case, firms dealing with food still must execute on the fundamentals. That includes understanding the risks, putting in controls for those risks, monitoring those controls, and verifying that they work.  This is all part of the craft..it is not just making products, but making products in a safe and sanitary fashion.  And for a cheese operation, that means controlling Listeria.

We see this all too often with food entrepreneurs...they have a great idea on making a product, but never make sufficient effort to learn the fundamentals of food safety and sanitation.  The microorganisms don't care if is organic, family run operation or even a multi-billion dollar facility...if these organisms are not controlled, they will infiltrate and establish themselves in the facility and potentially the product.

FDA Advisory
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/SafetyAlertsAdvisories/ucm531535.htm
FDA Advises Consumers Not to Eat Apple Tree Goat Dairy Goat Cheese Products Because of Possible Listeria Contamination
Products Test Positive for Listeria Monocytogenes
December 2, 2016

Chipotle Still Struggling on the Fundamentals

An interesting read in the Washington Post on the troubles that Chipotle is having. After the loss in business related to the outbreaks, sales are still down.  The issues is poor execution of the fundamentals of running an establishment...cleaning, service, etc

"Instead, the company is having trouble getting the basics right: Throughput is down, meaning customers are facing frustratingly long lines. The dining room tables and drink stations are often a mess. And patrons are constantly finding that the burrito assembly line is out of an ingredient or two."

To me, these issues and the food safety issues are all part of the 'fundamentals'...both in training employees on them and then being able to execute them.  Whether those are food safety, or customer service, it is all the base of running an successful establishment.

Washington Post
https://www.washingtonpost.com/news/business/wp/2016/12/14/a-year-after-food-safety-scares-chipotle-has-a-new-set-of-problems/?utm_term=.f259cc611d71
A year after food safety scares, Chipotle has a new set of problems
By Sarah Halzack
BusinessDecember 14 at 6:00 AM

ConAgra Agrees to Plea Deal in 2007 Peter Pan Peanut Butter Outbreak

ConAgra accepted a plea deal of 11.2 million after pleading guilty to a misdemeanor charge for shipping contaminated peanut butter in a 2007 Salmonella outbreak with over 700 victims.   

From the article:

"The company admitted in the plea agreement that samples obtained after the recall showed that peanut butter made at the Sylvester plant on nine different dates between Aug. 4, 2006, and Jan. 29, 2007, was contaminated with salmonella. Environmental testing conducted after the recall identified the same strain of salmonella in at least nine locations throughout the Sylvester plant".

"As part of the plea agreement, the company admitted that it had previously been aware of some risk of salmonella contamination in peanut butter. On two dates in October 2004, routine testing at the Sylvester plant revealed what later was confirmed to be salmonella in samples of finished peanut butter.  Company employees attempting to locate the cause of the contamination identified several potential contributing factors, including an old peanut roaster that was not uniformly heating raw peanuts, a storm-damaged sugar silo, and a leaky roof that allowed moisture into the plant and airflow that could allow potential contaminants to move around the plant." 

"The company also admitted in the plea agreement that between October 2004 and February 2007, employees charged with analyzing finished product tests at the Sylvester plant failed to detect salmonella in the peanut butter, and that the company was unaware some of the employees did not know how to properly interpret the results of the tests."

The $11.2 million is only a part of the costs.  In addition, ConAgra paid $36 million in civil settlements, $275 million in facility upgrades and new testing procedures, and costs associated with loss in sales and damage to the brand.


Valdosta Today
http://valdostatoday.com/2016/12/judge-accepts-peter-pan-peanut-butter-settlement/
Judge accepts Peter Pan peanut butter settlement
Newsdesk | December 14, 2016 | 0 Comments

CA Meat Establishment Recalls Meat After Caught Changing Est Number on USDA Mark

A CA meat establishment is recalling 50,000 pounds of meat after they were caught changing the USDA establishment mark of inspection.  According to the USDA notice, "The problem was discovered on Dec. 5, 2016, when FSIS inspection personnel observed establishment employees removing the marks of inspection of the original beef suppliers and replacing them with the King Meat Services, Inc. (Est. 426) mark of inspection."

Perhaps they ran out of their own supply?  Maybe the price they paid was low enough to still provide sufficient margin?

King Meat Services, Inc. Recalls Beef Products Due To Misbranding
Class III Recall  117-2016
Dec 12, 2016

Additional Recalls Linked to Powdered Dairy Milk Recall

Secondary recalls, or recalls issued for using an ingredient that was recalled, are coming in the aftermath of the dairy powder recall earlier this month. Last week, 2 recalls were issued by two different companies for pancake and waffle mix.

These recalls listed here have the dairy powder product being used as an ingredient.  In some, they are part of the dough mix.  In other product, the dairy powder was used as an ingredient in the flavor / seasoning mix.  The concern would be if the mix were to get onto a surface that was not then adequately cleaned, or if product made with the mix was not adequately cooked.

FDA RECALL NOTICES

One Lot of Energy Bars Recalled Due to Foreign Material

Clif Bar & Company is recalling one production lot of Chocolate Hazelnut Butter energy bars due to the presence of small plastic pieces.  One could guess that the issue was discovered through consumer complaints.

 

   

FDA Recall Notice

http://www.fda.gov/Safety/Recalls/ucm532021.htm

Voluntary Class II Recall of Chocolate Hazelnut Butter CLIF® Nut Butter Filled

For Immediate Release

November 18, 2016

 

Annual USDA Pesticide Analysis Report for Produce

Each year USDA releases their Pesticide Data Program report where they release findings of their sampling/testing program for pesticides in produce.  The overwhelming majority of samples were within EPA tolerances.  A very small percentage, 0.53%, had levels above that. 

• In 2015, over 99 percent of the samples tested had residues well below the tolerances established by the EPA with 15 percent having no detectable pesticide residue.
• Residues exceeding the established tolerance were detected in 0.53 percent (54 samples) of the total samples tested (10,187 samples). Of these 54 samples, 18 were imported (33 percent) and 36 were domestic (67 percent).
• The samples containing pesticides that exceeded established tolerances included: 1 sample of fresh cherries, 4 samples of cucumbers, 3 grape samples, 3 samples of green beans, 1 peach sample, 1 pear sample, 8 samples of spinach, 25 samples of strawberries, 2 tomato samples, and 6 samples of watermelon. (Appendix I of the report has the levels).

One of the interesting lines from the study - "Prior to testing, PDP analysts washed samples for 15-20 seconds with gently running cold water as a consumer would do; no chemicals, soap, or any special wash was used."  There has been a lot of discussion around the washing of produce before consumption when that produce item is considered a raw agricultural commodity.  But does the consumer know that as a fact that they should always wash produce before consuming, not only for residual chemicals, but also for microbiological contamination.

 

 USDA - Pesticide Data Program

https://www.ams.usda.gov/sites/default/files/media/2015PDPAnnualSummary.pdf

Executive Summary

Pancake Mix Recalled Due to Use of Potentially Contaminated Milk Powder Ingredient

Two companies are recalling pancake mix that used the recalled milk powder as an ingredient.  That milk powder had been recalled a week ago when FDA had seized product due after finding Salmonella in the facility but not the product.

This is interesting in that although the ingredient has never tested positive and there have been no related illnesses, downstream processors are recalling product for their supplier's less-than-clean facility.  Granted that facility did have a persistent strain of Salmonella found throughout the environment, but without knowing the particulars of the facility, it is hard to evaluate the true risk.  But there is a risk, although small, that if Salmonella were present and the consumer making pancakes spills the mix on the counter.  And of course, there are those who may sample the raw batter.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm532382.htm
Publix Recalls Publix Premium Pancake and Waffle Mixes Due To Possible Salmonella Contamination
For Immediate Release
December 8, 2016

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