An Ohio meat processor is recalling 210,000 lbs of hot dogs after 'the establishment received three complaints of metal objects in the beef frank product package'.
USDA / FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-052-2017-release
John Morrell and Co. Recalls Beef Frank Products Due to Possible Foreign Matter Contamination
Class II Recall 052-2017
Health Risk: Low May 19, 2017
Monday, May 22, 2017
WA Institutional Food Processor Recalls Food After Learning of Water Contamination Issue
A Washington state establishment which manufacturers food for correctional facilities, senior centers, and county jails, is recalling 319, 000 lbs of food after being notified by the local water authority that the well water used to manufacture their products may be contaminated with hazardous chemicals. This contamination issue also affects the local city's drinking water.
The chemicals, Perfluorooctanesulfonic acid (PFOS) and Perfluorooctanoic acid (PFOA), originated from the local Air Force base where they were used in fire fighting spray. While these chemicals are above EPA standards, there are no food safety regulations. The EPA classifies these as emerging contaminants.with a limit of 70 parts per trillion. The wells were found to have 1100 parts per trillion. The chemicals do not have an acute affect at this level, but the concern is for cumulative exposure where they can cause liver damage, cancer, among other negative health affects.
It is important to understand where a facility's water comes from and potential contamination issues, even if it is municipal water and/or well water. Are the wells in areas where there has been past contamination issues? What is the depth of the well? How often is the water monitored and what is it monitored for?
It is important to understand where a facility's water comes from and potential contamination issues, even if it is municipal water and/or well water. Are the wells in areas where there has been past contamination issues? What is the depth of the well? How often is the water monitored and what is it monitored for?
UDSA /FSIS Recall Notice
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-053-2017-release
Correctional Industries Airway Heights Food Operations Recalls Frozen Meat and Poultry Products Due to Water Contamination
Class II Recall 053-2017
Health Risk: Low May 20, 2017
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-053-2017-release
Correctional Industries Airway Heights Food Operations Recalls Frozen Meat and Poultry Products Due to Water Contamination
Class II Recall 053-2017
Health Risk: Low May 20, 2017
Monday, May 15, 2017
Nacho Cheese Sauce Probable Source of Gas Station Botulism Cases
Public Health officials in CA believe the source of the botulism cases that occurred from eating at a gas station to be the nacho cheese sauce product. Most cheese sauce products are made to be shelf-stable for distribution, but once opened, most products may need to be stored at the proper temperatures (outside of the temperature danger zone) to prevent growth. Much of this depends on the formulation (pH, Aw, preservatives). They also have to be protected against cross contamination.
It difficult to tell whether these product were not properly formulated or were improperly held, One could guess that the cheese sauce was not properly stored or handled after opening, allowing for a small amount of contamination to grow. It may have been transferred from a pouch to a canister or serving trey. For Clostridium botulinun, intoxication to occur, the organism would need to grow in number to produce sufficient toxin. The product itself would need to be formulated to allow growth and that product would also need to be held at improper temperatures, most likely in the upper part of the temperature danger zone (70F to 125F).
With a thick product like this, people may assume it is like ketchup or mustard that can be left at room temperature after opening....not unless it was formulated that way. Generally cheese sauce have a higher pH and Aw. Another potential issue can occur if these products are modified in any way. Adding peppers or other raw ingredients can be an issue. Adding water to the product can also be an issue....such as might be the case if the product thickened up after sitting on the hot bar all day.
Sacramento Bee
It difficult to tell whether these product were not properly formulated or were improperly held, One could guess that the cheese sauce was not properly stored or handled after opening, allowing for a small amount of contamination to grow. It may have been transferred from a pouch to a canister or serving trey. For Clostridium botulinun, intoxication to occur, the organism would need to grow in number to produce sufficient toxin. The product itself would need to be formulated to allow growth and that product would also need to be held at improper temperatures, most likely in the upper part of the temperature danger zone (70F to 125F).
With a thick product like this, people may assume it is like ketchup or mustard that can be left at room temperature after opening....not unless it was formulated that way. Generally cheese sauce have a higher pH and Aw. Another potential issue can occur if these products are modified in any way. Adding peppers or other raw ingredients can be an issue. Adding water to the product can also be an issue....such as might be the case if the product thickened up after sitting on the hot bar all day.
Sacramento Bee
http://www.sacbee.com/news/local/health-and-medicine/article149818204.html
Nacho cheese to blame for rare botulism outbreak at Sacramento area gas station
Canadian Firm Recalls Frozen Breaded Chicken Products for Potential Staph Aureus Enterotoxin
A Canadian firm is recalling breaded chicken products for Staphylococcus aureus enterotoxin. Product was distributed in Ontario. No illnesses have been reported.
The issue with Staphylococcus is that the organism can grow in the batter if that batter is temperature abused. As the organism grows to high numbers, it produced a heat stable toxin. So once there, the fryer used to set the coasting at the manufacturing facility as well as any cooking done in the home by the consumer will not eliminate that toxin.. It is critical (thus a CCP / Process Preventive Control) for facilities to control batter temperature throughout the day.
Food Recall Warning - Various breaded chicken products recalled by Maple Leaf Foods due to a toxin produced by Staphylococcus bacteria
Food Recall Warning - Various breaded chicken products recalled by Maple Leaf Foods due to a toxin produced by Staphylococcus bacteria
Recall date:May 9, 2017
Reason for recall:Microbiological - Staphylococcus aureus .
Fresh Bagged Spinach Recalled for Listeria Contamination
A KY company is recalling bags of fresh spinach after being notified by their supplier partner that the spinach may have Listeria contamination. According to the report, "The products were distributed in North Carolina, Illinois, Kentucky and West Virginia and distributed through retail stores, wholesale and foodservice distributors."
FDA Recall notice
https://www.fda.gov/Safety/Recalls/ucm558398.htm
The Horton Fruit Company, Inc. Issues Voluntary Recall of Fresh Spinach Because of Possible Health Risk
For Immediate Release
May 12, 2017
FDA Recall notice
https://www.fda.gov/Safety/Recalls/ucm558398.htm
The Horton Fruit Company, Inc. Issues Voluntary Recall of Fresh Spinach Because of Possible Health Risk
For Immediate Release
May 12, 2017
Frozen Peas Recalled After Sample Tests Positive for Listeria
A Wisconsin frozen food company is recalling frozen peas after product was tested by the State of Florida and found to contain Listeria.
While we would expect that someone would cook frozen peas, which if done according to instructions, would eliminate Listeria, people may not always do that. Or they may use them as raw in specific applications such as pea salad or in a smoothie.
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/default.htm
Lakeside Foods, Inc. Recalls Season's Choice Frozen Sweet Peas Because of Possible Health RiskFor Immediate Release
April 11, 2017
While we would expect that someone would cook frozen peas, which if done according to instructions, would eliminate Listeria, people may not always do that. Or they may use them as raw in specific applications such as pea salad or in a smoothie.
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/default.htm
Lakeside Foods, Inc. Recalls Season's Choice Frozen Sweet Peas Because of Possible Health RiskFor Immediate Release
April 11, 2017
RTE Burrito Products Recalled for Listeria Contamination.
A New Mexico food company is recalling 252,000 lbs of frozen burrito products after FSIS testing found a Listeria positive product sample. The product is classified as a ready-to-eat product, and as a ready-to-eat product, the company would need to have an active Listeria control program. With this much product recalled, it probably was not that 'active'.
The directions are heat-and-serve for both frozen and thawed product.
USDA / FSIS Recall Notice
https://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-050-2017-release
Green Chile Food Company Recalls Meat and Poultry Burrito Products Due to Possible Listeria Contamination
Class I Recall 050-2017
Health Risk: High
May 13, 2017
Thursday, May 11, 2017
Home Delivered Meat - Buyer Beware
A recent study conducted by RU and TSU looks at issues involving meat shipped to homes via home delivery systems such as meal kits. These issues include:
- A wide range of temperatures upon receipt, ranging from (-)23F to 75F. Much of the issue was related to the type of coolant (dry ice best, gel packs worst) and the amount of insulating packaging material surrounding the product.
- Most home delivery companies did not require receipt upon delivery, which means that product can sit on the front porch until the home owner realizes it is there. This can be an issue when the product is shipped as a surprise gift, so the recipient is not expecting it.
- Home delivery companies did not have food safety information on their website
- Products were not properly labeled to indicate the type of meat.
- Microbial loads varied greatly. Pathogen loads varied greatly.
The authors stated that the bigger, better known companies did a better job, but with many companies entering the business channel, there may be more concern.
In the end, buyer beware.
Meatingplace
http://www.meatingplace.com/Industry/News/Details/73203
Study of meat from home delivery services shows disturbing results
By Rita Jane Gabbett on 5/11/2017
Meatingplace
http://www.meatingplace.com/Industry/News/Details/73203
Study of meat from home delivery services shows disturbing results
By Rita Jane Gabbett on 5/11/2017
Spinach Dip Recalled after Complaints of Small Glass Fragments
Publix Super Markets is recalling deli packs of artichoke and spinach dip after receiving complaints of small glass fragments in the product. Product was distributed to 6 states in the Southeast US.
We have not seen many glass related outbreaks recently outside of product packed in glass containers.
FDA Recall Notice
We have not seen many glass related outbreaks recently outside of product packed in glass containers.
FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm557582.htm
Publix Recalls Private Label Brand of Deli Artichoke and Spinach Dip Due to Possible Health Risk
Release
May 8, 2017
Publix Recalls Private Label Brand of Deli Artichoke and Spinach Dip Due to Possible Health Risk
Release
May 8, 2017
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