Jambalaya Outbreak - 2 Different Bacterial Pathogens Responsible - Indicates Two Separate Mishandling Issues

A second bacterial pathogen, Clostridium perfringens, has been identified as part of the large outbreak in Louisiana that has been linked to jambalaya served at a softball fundraising event.  Salmonella had already been isolated, but Clostridium perfrigens has now also been identified in patient stool samples.  As of Friday, 125 cases were confirmed with 37 hospitalized.  One death may also be linked.

While Salmonella effects are due to the infection is causes, Clostridium perfringes produces a toxin that causes the symptoms of diarrhea and abdominal cramps.  It usually occurs in less than a day and those symptoms will normally last for 24 hours. 

The issues of contamination will also be different.  Salmonella is not heat resistant, so either the foods are undercooked or it will contaminate foods after cooking through cross contamination.  Clostridium perfringens is a sporeforming pathogen, and its spores are heat resistant and thus can survive normal cooking conditions such as when making jambalaya.  The key to prevention is proper cooling after the product is cooked.  Basically, the spores survive cooking, but need warmer conditions for growth.  In fact, at optimal growth temperature of 109F to 117F, C. perfringens can multiple every 10 minutes or so.

So clearly, the were some issues when people were making jambalaya....and this can be the case when people are cooking large quantities of food.  For Salmonella to be an issue, the cooks either undercooked it, or they had sloppy procedures that allowed cross contamination.  For the second bacterial pathogen - after cooking (or under-cooking), they did not properly cool the food which provided conditions for C. perfrigens growth.  By regulation, foods such as this must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours.  These conditions were established for C. perfringens.  And if large quantities were made, cooling can be difficult.

WWL TV.com
http://www.wwltv.com/news/not-just-salmonella-second-bacteria-idd-in-mass-north-louisiana-illness/485166123
Not just salmonella: Second bacteria ID'd in mass North Louisiana illness
WWLTV 10:45 AM. CDT October 22, 2017

Minimally Processed (Washed, Chopped, and Bagged) Vegetables Recalled Due to Listeria Positive Test

Mann Packing of Salinas, California is voluntarily recalling minimally processed (washed and chopped) refrigerated vegetable products because they may be contaminated with listeria monocytogenes.  The recall is in response to a single positive result found during random sampling by the Canadian Food Inspection Agency.  There have been no reported illnesses associated with products.  It covers "best if used by" dates from October 12 to October 20 listed on the front of the packaging.

These items are fresh, washed vegetables to include broccoli, cauliflower, veggie trays, cole slaw and other items.  The bags indicate that items like broccoli or cauliflower can be served raw or cooked.  The product is refrigerated, and if Listeria is present, this pathogen would potentially be able to grow during the shelf-life of that product.

FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm581389.htm
Mann Packing Recalls Minimally Processed Vegetable Products Because of Possible Health Risk
For Immediate Release
October 19, 2017

Jambalaya Served at Fundraising Event Source Of Large Salmonella Outbreak

In Louisiana, a salmonella outbreak affecting more than 100 people has been linked to jambalaya prepared for a high school fundraising event.

The News Star - Louisianana
http://www.thenewsstar.com/story/news/local/2017/10/18/possible-mass-food-poisoning-outbreak-caldwell-probed/778040001/
BREAKING: Jambalaya likely source of mass salmonella outbreak
Ashley Mott, amott@thenewsstar.com 

Published 5:33 p.m. CT Oct. 18, 2017 | Updated 12:47 p.m. CT Oct. 19, 2017

This Week in Mislabeled Product - week ending October 19, 2017

A listing of this week's mislabeled product with food allergen implications.

An IN firm is voluntarily recalling certain baked cookies sold between January 1, 2017 and September 28, 2017 because they may contain traces of undeclared peanut or tree-nut allergens. recall was initiated when it was discovered that cookies that may have been in contact with peanuts and/or tree nuts in the baking process were distributed in packaging that did not reveal the presence of peanuts or tree nuts.

A Jamaica, N.Y. establishment, is recalling approximately 8,000 pounds of chicken and pork products due to misbranding and undeclared allergens. The products contain coconut milk and coconut cream, known tree nut allergens, which are not declared on the product label. The problem was discovered on October 17, 2017, by FSIS Inspection Program Personnel (IPP) while conducting label verification activities. The problem occurred when the company began using coconut milk and coconut cream and did not include these allergens on the products labels.

Great Lakes Cheese Co. Inc. today announced the recall of 60 packages of American Accent Shredded Imitation Mozzarella Cheese with a best by date of JUN 8 2018 because of undeclared milk allergens on its label. Great Lakes Cheese initiated the recall after company Quality Assurance personnel discovered that product containing the allergens whey and casein were distributed in packaging that did not reveal the presence of milk. The ingredient statement on the affected product is correct and declares that whey and casein are ingredients of the product affected by the recall. - So the common name 'milk' was not listed.

A GA firm is voluntarily recalling its 22 ounce packages of "Kenny’s Buckeye Pie" because they may contain undeclared wheat. The recall was initiated after it was discovered by an employee of a retailer that the wheat containing product was distributed in packaging that did not reveal the presence of wheat. Kenny’s Great Pies subsequent investigation indicates the problem was caused by a labeling production error.

A Pennsylvania retailer issued a recall for its store made bacon, lettuce and tomato (BLT) sandwiches since the product’s ingredient label does not list an egg allergen contained in the sandwich’s mayonnaise. One customer reported an egg allergy reaction after eating the recalled BLT sandwich. The customer received an EpiPen injection. No hospitalization was required. The error was caused by a change in labeling. The new labels did not list the undeclared egg allergen (mayonnaise).

Organic yogurt maker, Stonyfield, is voluntarily recalling a specific code date of its O’Soy Strawberry soy yogurt because it may contain an undeclared milk allergen. The recall is due to the possibility that some product shipped from its Londonderry plant may contain dairy yogurt instead of soy yogurt as labeled. The issue was identified after receiving two consumer complaints.

A N.Y. establishment, is recalling approximately 4,225 pounds of bacon-wrapped scallops due to misbranding and an undeclared allergen - the product contains milk, a known allergen, which was not declared on the product label.  The problem was discovered by an FSIS Enforcement, Investigations and Analysis Officer (EIAO) while conducting a Food Safety Assessment (FSA).

A Minnesota wholesaler is recalling all packages of Thanlwin brand Fried Bean Snack, because it may contain undeclared peanuts.  The recall was initiated after the State of New York, Department of Agriculture collected a retail sample of Thanlwin Fried Bean Snack, and found it to contain undeclared whole peanuts. The packaging does not reveal the presence of peanuts.

A NY firm is NY, is voluntarily recalling Honey Roast Nut Crunch because it contains undeclared almond.  The recall was initiated after [the company] discovered that almonds were mistakenly added to the mix in place of peanuts. Subsequent investigation indicated the problem was caused by an error during the mixing of the product and a temporary breakdown in [the company's] allergen control process.

Canada - Company Recalls Chicken Burgers After being Linked to Salmonella Outbreak

In Canada, breaded chicken patties and cutlets are being recalled after being linked to an outbreak of Salmonella.  There can be as many as 18 cases at this point.  There has been one death, but it is being investigated whether or not Salmonella infection was the cause.

The product is uncooked, and that is clearly stated on the label.  BUT there is nothing stated about checking the internal temperature of the product.

The cooking instructions (taken from the company's website) state"

Cook from frozen.
OVEN: Bake in a preheated oven at 425°F (218°C) oven for 10 minutes, flip, then cook for 10 to 12 more minutes.

Considering this is a raw product, we know that consumers can screw this up.  Is the oven temperature correct?  Did they start timing when the over was actually at 425F?  Did they cut the time off a little?

Now Tyson Chicken Patties also have the cooking instructions that are similar,  BUT, these products are stated as being fully cooked.

Conventional Oven
1.  Preheat oven to 400°F.
2.  Place frozen chicken patties on baking sheet.
3.  Heat 17 to 20 minutes.

The other issue is calling these things chicken burgers rather than chicken patties considering that they are breaded.


CBC News - Canada
http://www.cbc.ca/news/canada/prince-edward-island/pei-janes-chicken-recall-1.4359802
2 Janes chicken products recalled due to salmonella
Investigation linked to 13 cases of illness

By Kevin Yarr, CBC News
Posted: Oct 18, 2017 6:58 AM AT| Last Updated: Oct 18, 2017 2:41 PM AT

Canada - Mechanically Tenderized Beef Recalled Due to E. coli STEC Contamination

A Canadian firm is recalling mechanically tenderized beef due to E. coli O157:H7.  The contamination was found by the company.

It is interesting to note that the safe cooking instructions posted on the Canadian product only requests that the consumer cook the product to 145F (CFIA).   In the United States, USDA requires safe handling instructions for mechanically tenderized beef that state the product be cooked to 145F with a 3 minute rest (USDA) while the US Food Code requires 155F for 15 seconds for food service.

Canadian Food Inspection Agency
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2017-10-17/eng/1508283692898/1508283695906
Food Recall Warning - Mechanically Tenderized Steak recalled due to E. coli O157:H7
 Recall date:October 17, 2017 
Reason for recall:Microbiological - E. coli O157:H7 
Hazard classification:Class 1 
Company / Firm:Vantage Foods (ON) Inc. 
 Distribution:Ontario
Extent of the distribution:Retail   

Supermarket Chain Recalls Chili and Soup Items due to the Potential for Foreign Material Contamination - Hard Plastic

A Wisconsin retailer is recalling over 16,000 lbs of ready-to-eat (RTE) chili and soup items due to potential foreign material contamination, specifically hard plastic.  The issue was discovered by the company's food safety team

USDA / FSIS News Release
https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2017/recall-112-2017-release
Roundy's Supermarkets, Inc., Recalls Chili and Soup Products Due To Possible Foreign Matter Contamination
Class I Recall 

112-2017
Health Risk: High 

Oct 17, 2017

Man Arrested for Intentional Contamination of Grocery Store Produce with Feces Based Liquid

In North Carolina, a man was arrested after he sprayed a feces-smelling brown liquid on grocery store produce.  "According to Harris Teeter officials, the suspect attempted to contaminate food in the produce department and the fresh foods department. Store officials say associates immediately took action and closed down the affected departments and notified supervisors."  The man is said to be a disgruntled contractor who was saying that the store owed him money.

Update 10/20/17 - CBS 5 reports that the substance was confirmed as feces.  It is reported that the suspected used a mixture of his own feces and urine.

CBS 5 Charleston
http://www.live5news.com/story/36601167/officials-disgruntled-contractor-reportedly-sprays-feces-on-produce-at-w-ashley-harris-teeter
Bond set for contractor accused of contaminating produce at W. Ashley Harris Teeter
Published:Sunday, October 15th 2017, 3:59 pm EDT
Updated:Monday, October 16th 2017, 7:44 pm EDT
By Ray Rivera, Digital Producer
By Harve Jacobs, Reporter

Jars of Tarragon Spice Recalled After Positive Salmonella Test

A California spice company is recalling 0.4oz jars of tarragon spice after testing found the raw material was positive for Salmonella. 

FDA Recall Notice
https://www.fda.gov/Safety/Recalls/ucm580600.htm
Spicely Organics Recalls Organic Tarragon Because Of Possible Health Risk
For Immediate Release
October 16, 2017