Retailer Recalls Yogurt for Potential Glass Contamination

Meijer is recalling of their Greek and Low-fat yogurt as a precautionary measure due to the potential risk of a small glass particles after customer returned a yogurt cup containing two small pieces of glass.  "Upon investigation at the retailer’s manufacturing facility, there may have been a possible risk of contamination."

https://www.fda.gov/Safety/Recalls/ucm596050.htm
Meijer Recalls Select Meijer Greek and Low Fat Yogurt Products
For Immediate Release
February 8, 2018

Raw Ground Turkey Pet Food Recalled for Salmonella Contamination

A Minnesota Pet Food Company, Raw for Paws, is recalling its Ground Turkey Pet Food after two reported illnesses and  "testing by the Minnesota Department of Agriculture (MDA) revealed the presence of Salmonella in some packages of Turkey Pet Food."

Raw ground turkey AND Salmonella...is this surprising?....wouldn't one think that there may be some Salmonella present?.  Tried to determine if this product was HPP processed, but the company website is down.    The company does have safe handling instructions, but of course does not include cooking.

https://www.fda.gov/Safety/Recalls/ucm596043.htm
Raws For Paws Recalls Turkey Pet Food Because of Possible Salmonella Health Risk
For Immediate Release
February 8, 2018

Beefy Munchies Dog Treats Recalled After Salmonella Positive Test

A California Pet Food company, Smokehouse Pet Products, Inc. "is recalling 4-oz bags of dog treats labeled as “Beefy Munchies,” because it has the potential to be contaminated with Salmonella."   The issue was found through routine sampling by the Colorado Department of Agriculture which resulted in a Salmonella positive sample.

https://www.fda.gov/Safety/Recalls/ucm596038.htm
Smokehouse Pet Products Inc Recalls Limited Lots of “Beefy Munchies” Sold Regionally Because of Possible Salmonella Contamination
For Immediate Release
February 8, 2018

A CO Eatery Responsible for 33 Cases of Salmonella Infection

A Denver CO Mexican Eatery has been identified as the source of a Salmonella outbreak that sickened 33 and one death.  One of the ill was an employee.  The outbreak occurred back in November

As part of the investigation, a facility inspection was conducted on November 22, 2017.  "Health department officials found four “critical” violations: cross-contamination, improper or lack of hand washing, improper hot-holding of foods, improper cooling of foods and lack of hot water at a hand sink."  The food inspector recommended that “food safety training is strongly recommended.”   Follow-up visits were conducted in November and December to determine whether their recommendations were followed.  "Follow-up inspections, however, found there were “continued problems” with cross-contamination, improper washing of the hands, improper hot-holding of foods, improper cooling of foods, and a lack of hot water at a hand sink."

At what point does one shut down a facility?

Denver Ch 7 ABC
https://www.thedenverchannel.com/lifestyle/health/one-dead-33-others-sickened-after-salmonella-outbreak-at-aurora-restaurant-health-department-says?page=2
One dead, 33 others sickened after salmonella outbreak at Aurora restaurant, health department says
By: Oscar Contreras
Posted: 12:09 AM, Feb 9, 2018
Updated: 12:09 AM, Feb 9, 2018

Ozone as a Sanitizing Agent - Applications and Limitations

There have been many questions on the use of ozone in food operations, specifically fruit.  An article in Growing Produce provides a good synopsis of the advantages and limitations of ozone as a sanitize.   In summary, ozone is not a magic bullet and does not provide tremendous results in fresh produce packing.  In the author's opinion, "the most straightforward and beneficial use of ozone in fruit handling and packing is as a terminal rinse step and as the post-ultrafiltration treatment of re-circulated water in postharvest wash and fluming systems".   "Another commonly beneficial application is cold storage or forced-air treatment with gaseous ozone or room fogging."  

One issue is that some product are more susceptible to the ozone that results in damage compared to the microbes.  Ozone is a strong oxidizer, but gets utilized quickly.    Notice that in the two suggested applications, water and air treatment, are essentially applications that do not come in direct contact with the food.

Growing Produce
http://www.growingproduce.com/fruits/food-safety-ozone/
Food Safety: Once More Into the Ozone
By Trevor Suslow|February 3, 2018

This Week in Mislabeled Product - Week Ending 2/2/18

Milk Missing on Beef Jerky Label - A Mass. establishment, is recalling approximately 1,391 pounds of beef jerky products due to misbranding and an undeclared allergen  - the products contain milk which is not declared on the product label. The problem was discovered by FSIS personnel during routine verification activities.  Likely issue - Inadequate label approval process

Kimchi Product Recalled After Allergenic Reaction to Shellfish - JFC International Inc. of Los Angeles, CA is voluntarily recalling a Kimchi Hot Pot Soup Base because it was found to contain undeclared Crustacean Shellfish (Shrimp, Crab).  The recall was initiated after JFC was notified of an allergic reaction by a consumer who consumed this product. Likely issue - cross contamination due to poor sanitation, or an ingredient issue

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2018/recall-007-2018-release
Whip City Jerky, LLC Recalls Beef Jerky Products Due to Misbranding and an Undeclared Allergen

Salmonella Outbreak Strain in French Baby Milk Facility For Over a Decade

Researchers have determined that the strain of Salmonella found in an European outbreak linked to baby milk product is the same that caused an outbreak in 2005 from the same facility.  The facility, which is owned by Lactalis since 2006, was "closed in December after it emerged that contamination had started in one [of two] of its drying towers".  Of course the question is...has this milk caused any other illnesses over the past decade.

For a strain of Salmonella to persist in a facility for over a decade is not unusual, and points to the difficulty of eradicating an entrenched environmental contaminate like Salmonella.  In a news article, it was stated that the current outbreak began after construction was conducted.  "It is thought that the disassembly of partitions and repair of floors in the building at the beginning of 2017, may have led to the accidental release of the bacteria, despite controls put in place to contain the spaces under construction."  And this type of event may provide the organism to reemerge from a subterranean location.  If they occurred, probably not at a sufficient level to raise concern.

I think it is also important to point out that the company had been doing testing.  The facility "conducted more than 16,000 analyzes on finished products, all of which proved to be compliant."  This points to the limitations of testing when one is looking for small levels of contamination.

BBC News
http://www.bbc.com/news/world-europe-42908706
Lactalis baby milk scare in France: Salmonella taint 'began in 2005'
1 February 2018

CDC MMWR - Pet Rats Source of Seoul Virus (a Type of Hantavirus) - 2017

Considering a new pet rat?  Well, as part of the assessment, you may need to consider Seoul virus.  A report in MMWR reviews a 2017 outbreak of Seoul virus that had been linked to pet Norway rats.  In addition to two individuals who became ill and 183 who were serum positive,   "the investigation identified 31 facilities in 11 states with human and/or rat Seoul virus infections; six facilities also reported exchanging rats with Canadian ratteries."

Seoul virus is a type of hantavirus that causes symptoms ranging from mild influenza-like illness to severe disease with kidney failure and even death.  Norway rats are an asymptomatic carriers for the virus and transmit this virus to humans through contact with contaminated rat urine or droppings, or inhalation of virus particles in dust from contaminated bedding.  This is the first known case of pet rats being the source for human infection.

Norway rats, also known as brown rats, are considered a pest for food operations and can be the source of a number of different pathogens.  With a high birth rate and a diet that can consist of most anything, rat issues in a food facility can be an issue, being very difficult to eradicate once the rodents become established.  So the thought of owning a rat, is difficult for many..  And now, if this Seoul virus is not enough to make you think twice, just have to watch Willard.

CDC MMWR
https://www.cdc.gov/mmwr/volumes/67/wr/mm6704a5.htm?s_cid=mm6704a5_e
Outbreak of Seoul Virus Among Rats and Rat Owners — United States and Canada, 2017

What is the Likelihood That Salmonella is On Your Chicken...or Beef...or Pork

USDA FSIS released their yearly sampling results that indicate the prevalence, or percent positive samples, for raw meat products.  As FSIS points out, "These calculations may vary significantly from the actual prevalence of the population, but FSIS cannot make a more precise calculation with the data currently available."  It is important to note that this does not evaluate the amount present, only if any are present.

Beef - In ground meat, Salmonella was present in just over 2% of the samples while pathogenic E. coli was present in 0.05% of samples.  While the prevalence of E. coli is low, there is still a risk of it being present, and considering the seriousness of the illness (and the fact that Salmonella could be present as well) it still remains important to cook meat to the proper temperature.

Pork - While there is extremely low to no risk for pathogenic E. coli, there is a higher risk of Salmonella being present in pork compared to beef.  For cuts, the prevalence of Salmonella is over 7%, but in comminuted pork meat (ground, stuff used in sausages), the prevalence is 22 percent.  Cook those brats to the right temperature.

Chicken - as the chicken moves from whole to parts to ground, the prevalence increases for both Salmonella and Campylobacter.   For whole chickens, there is a prevalence of 5.8% for Salmonella and 1.9% for Campylobacter.  In mechanically separated meat, the prevalence is almost 76% for Salmonella and 23% for Campylobacter.

Turkey - the stated prevalence is lower than that for chicken with whole birds at 0.56% for Salmonella and 0.16% for Campylobacter.  Much of difference between whole turkey and chicken may be due in part to how they are sampled, with a sponge being used for turkeys and a whole bird rinse used for chickens.

In the end, the risk is there, so it remains important to properly cook raw meat and poultry products.  And of course, to use a thermometer to verify.