This Week in Mislabeled Product for Week Ending June 22, 2019

Egg Missing on Tempura Product Label - Mai Cuisine Inc., of Philadelphia, PA is voluntarily recalling 31 packs of Spicy Shrimp Tempura Roll and 32 packs of Spicy Shrimp Tempura Crunch Roll because it may contain undeclared egg.  The recall was initiated after it was discovered that product containing egg was distributed in packaging that did not reveal the presence of egg. Although these products have shelf life of 1 day, the firm is initiating this recall to ensure customer safety.

Wrong Potato Chip Bag - Chips Packed in Wrong Bag, Milk Not Listed - Frito-Lay today issued a limited voluntary recall of 7 3/4 oz. bags of Lay’s Lightly Salted Barbecue Flavored Potato Chips because they may contain undeclared milk ingredients. The recall was initiated after it was discovered that bags of Lay’s Lightly Salted Barbecue Flavored Potato Chips were inadvertently filled with another flavor of potato chips, potentially exposing consumers to undeclared milk.

High Sulfite Level on Dried Dates - Shivam Distributors of Longwood, FL is recalling its 14 ounce packages of “Dry Dates” because they contain high sulfite content.  The recall was the result of a random testing done on May 21 2019 by FL agriculture department which notified our company on June 5, 2019 that revealed high sulfite level in the 14 ounce packages of “Dry Dates” with batch # 127/BHBI.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/mai-cuisine-inc-issues-allergy-alert-undeclared-egg-allergen-spicy-shrimp-tempura-sushi-rolls
Mai Cuisine Inc. Issues Allergy Alert on Undeclared Egg Allergen in Spicy Shrimp Tempura Sushi Rolls
Summary
Company Announcement Date: June 17, 2019
FDA Publish Date: June 17, 2019

Ready-to-Eat Food Items Recalled Due to Temperature Abuse During Transport to Retail Location

 C&S Wholesale Grocers, located in Westfield, Mass. is recalling an undetermined amount of ready-to-eat and not-ready-to-eat meat and poultry products due to temperature abuse during transport,The ready-to-eat and not-ready-to-eat meat and poultry products were sold on June 17, 2019, at two Target retail stores in New York. The problem was discovered when the firm notified FSIS that the product was held at an incorrect temperature and then inadvertently shipped into commerce.  All remaining inventory of the recalled items have been removed from the store and destroyed.

In the FDA recall notice for the same two shipments, the reasoning was mechanical failure during transportation.  One may guess an improperly operating, or non-operating refrigeration unit.

https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2019/recall-070-2019-release
C&S Wholesale Grocers Recalls Meat and Poultry Products due to Possible Temperature Abuse During Transport at Two Stores in New York 
Class I Recall
070-2019
Health Risk: High
Jun 20, 2019

Frozen Berries Recalled for Norovirus After FDA Testing Reveals Presence

Alma Pak of Alma, Georgia is recalling specific lots of product containing frozen blackberries (noted below) due to the potential of being contaminated with Norovirus. FDA testing of frozen blackberries was reported to have tested positive for Norovirus.

It appears that the recalls associated with viral contamination, in this case Norovirus, are triggered by FDA testing.  Hopefully, there is an investigation into how this contamination got there and with that, the types of controls that can be instituted.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/alma-pak-voluntarily-recalls-frozen-blackberries-due-possible-health-risk-norovirus
Alma Pak Voluntarily Recalls Frozen Blackberries Due to Possible Health Risk of Norovirus
Summary
Company Announcement Date: June 20, 2019
FDA Publish Date: June 20, 2019

Frozen Grilled Red Peppers Recalled After Sample Tests Positive for Listeria

UNFI is voluntarily recalling its 10 ounce packages of Woodstock frozen Organic Grilled Red Peppers after routine testing by the Rhode Island Department of Health (RIDOH) revealed the presence of Listeria monocytogenes. Currently, one lot of product is being recalled, but the company has suspended production of the product while RIDOH and UNFI continue to investigate.


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/unfi-recalls-its-woodstock-frozen-organic-grilled-red-peppers-because-possible-health-risk
UNFI Recalls its Woodstock Frozen Organic Grilled Red Peppers Because of Possible Health Risk
Summary
Company Announcement Date: June 19, 2019
FDA Publish Date: June 19, 2019

Frozen Chunk Avocado Recalled After FDA Discovers Positive Listeria in Sample

Nature's Touch Frozen Foods, a Canadian-based importer is recalling its frozen chunked avocado after FDA testing found Listeria in one of the bags they sampled.  The product was shipped to 15 states, all west of the Mississippi, and to numerous retailers.

Only one lot code was recalled...so far.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/natures-touch-frozen-foods-west-inc-voluntarily-recalls-signature-select-avocado-chunks-due
Nature’s Touch Frozen Foods (West) Inc. Voluntarily Recalls Signature Select Avocado Chunks Due to Potential Listeria Monocytogenes Contamination
Summary
Company Announcement Date: June 18, 2019
FDA Publish Date: June 18, 2019

Plastic Jars of Ragu Pasta Sauce Recalled Because of Potential for Plastic Pieces

Mizkan America, Inc., is recalling select production codes of certain RAGÚ® pasta sauces in the U.S. because the sauce may contain fragments of plastic. According to the report, there have not been any reports of consumer injuries or complaints.

"These sauces were produced between June 4-8 and Mizkan America believes that the majority of this production run is in its control.  However, some cases of the sauces listed above were shipped to customers recently and these cases/products are subject to this voluntary recall."

Mizkan America Website
https://www.ragu.com/press-release/mizkan-america-inc-announces-voluntary-recall/
Mizkan America, Inc., Announces Voluntary Recall Of Select Varieties/Production Codes of RAGÚ® Pasta Sauce

Frozen Cut Spinach Recalled Due to Listeria Positive Product Samples

An AZ retailer is recalling its branded frozen cut spinach after random sampling revealed that finished products contained Listeria monocytogenes.  The product was manufactured by National Frozen Foods of Oregon.  One date code for both organic and conventional spinach was recalled.  Product was shipped to 19 states (AZ, CA, NV, UT, NM, CO, TX, KS, OK, MO, TN, AL, GA, FL, SC, NC, PA, MD, and VA)

As we have seen with so many of these recalls in the past, one may expect additional lots recalled if the company finds that additional product lots have contamination, thus indicating inadequate controls were in place.

While freezing restricts growth and proper cooking would eliminate the Listeria risk, the concern would be the use of spinach in applications where heating is limited or product is not heated at all (smoothies, spinach dip) or where there is the chance of cross contamination in the kitchen.

This is not National Frozen Foods first Listeria related recall.  In 2016, this company had the extensive recall with frozen peas and in 2018, there was a recall of frozen green beans.

FDA Recall Notice
https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/sprouts-farmers-market-recalls-frozen-cut-leaf-spinach-and-frozen-organic-cut-leaf-spinach-16oz
Sprouts Farmers Market Recalls Frozen Cut Leaf Spinach and Frozen Organic Cut Leaf Spinach 16oz. Packages Because of Possible Health Risk
Summary
Company Announcement Date :June 14, 2019
FDA Publish Date: June 17, 2019

Preliminary Findings from Cyclospora Outbreak Associated with Romaine Lettuce in 2018

A Blue Ribbon Panel was put together to investigate the 2018 cyclospora outbreak associated with Romaine lettuce.   Little is know about this parasite and the goal of the panel was to focus on root-cause assessment, preventive measures/controls, collaborative approach, and testing validation.  "Although several outbreaks attributed to C. cayetanensis occurred during 2018 that were linked to fresh produce — particularly multi-commodity vegetable trays, cilantro, and others — this working group focused initial attention on the outbreak associated with a romaine lettuce mix."

Cyclospora is a human-specfic parasite that has been problematic in RTE produce such as lettuce (2018), veggie trays (2018), raspberries, and cilantro.  Cyclospora is spread by people ingesting food or water that was contaminated with feces from an infected individual.

For this case, "Outbreak investigative evidence, epidemiology, trace-back, and secondary on-farm investigative follow-up strongly indicated raw material contamination to a domestic production source in California"

While the report provides a pretty broad list in the root cause analysis, the recommendations for preventive controls focus on key elements:

"Recommendations

• Source protection for agricultural water should emphasize protection against human fecal contamination.
• Because humans appear to be the primary reservoir for C. cayetanensis, surveillance of diarrheal illness among workers involved in propagation and harvesting of fresh produce should be conducted, and workers with diarrheal illnesses be tested for C. cayetanensis and other enteric infections.
• Equipment used in propagation and harvesting of fresh produce should be maintained and cleaned to prevent C. cayetanensis transmission.
• Prevention measures need to account for the extrinsic maturation period of C. cayetanensis. This should include awareness of events and activities in the field at least 1 to 2 weeks before harvest, or at the time of harvest with regard to water, equipment, or environmental materials that were contaminated 1 to 2 weeks earlier."

The report also provides a summary of why control measures for STEC (pathogenic E. coli are different than for Cyclospora.

"Although industry-wide efforts to prevent contamination of romaine lettuce by pathogenic bacteria focus on the use of agricultural water, several key features of C. cayetanensis differ from STEC and need to be addressed in preventing Cyclospora transmission.

• Cyclospora is more resistant to routine chemical disinfection processes than STEC. Thus, water testing and treatment targeted to control STEC may not be adequate to control C. cayetanensis
• Water source protection is focused on animal reservoirs, primarily cattle, whereas C. cayetanensis is not known to have an animal reservoir hosts. Though animals may ingest C. cayetanensis oocysts and mechanically spread them through their feces, they are not known to become infected or to amplify the number of oocysts. Thus, prevention of human fecal contamination appears to be the primary need for water source protection.
• C. cayetanensis appears to require at least 1 to 2 weeks under favorable environmental conditions to become infectious. This lengthy extrinsic maturation period must be taken into account when considering the possibility and plausibility of fresh produce becoming contaminated through various means and for the oocysts (if not already infective when the produce becomes contaminated) to have sufficient time, under favorable conditions, to become infective by the time that the contaminated produce is consumed."

There were additional recommendations made on surveillance and testing.

https://www.freshexpress.com/sites/default/files/brp_interim_report_6.5.19-final.2_2.pdf
Interim Report:
Blue-Ribbon Panel on the Prevention of Foodborne Cyclospora Outbreaks
June 5, 2019

From the Stupid File - Man-Who-Eats-Expired-Food-For-A-Year Becomes Poster Child for the Eating Foods Past Code Date

An article in the Washington Post discusses shelf-life stating with the example of a guy who ate expired food for a year.  We hear this all the time -  foods beyond a Best-By Dates are safe to eat....well mostly safe.  There can be some issues once some foods get beyond the stated best-by date, depending upon the type of food product.

• Listeria risk does increase if there is presence of the organism on certain foods.  Manufacturers go to great lengths to control Listeria, but if a single organism gets onto the product, like a sliced deli meat, that risk increases the longer the product is held.
• Mold - the risk of mold growth increases in products that are drier in nature, breads or cheeses for example, as well as produce.  Many molds produce mycotoxins, which can be really harmful.  And people can have allergic reactions to food with mold present.
• Acid foods in cans can leach tin into the food - as acid foods go beyond the stated date, that  will eventually deteriorate the can and with that, tin can leach into the product.  High levels of tin are not healthy.  Further, that acid will eventually cause the container to leak.
• Oxidized fat - In foods with fats/oils, such as potato chips, the oils will go rancid as product gets beyond the stated shelf-life..that is really the limiting factor that determine shelf-life.  Oil breakdown products due to rancidity are extremely unhealthy over the long term (Link). If the level of rancidity is high, it can cause gastro-intestinal distress (link)
• And high levels of spoilage bacteria are going to produce a number of byproducts that can cause gastrointestinal distress.  Much of that is determined by not only the number of organisms but the type or organisms present.  In milk for example, homofermentive lactic acid bacteria with lactic acid as the primary byproduct is one thing, but if spoilage is due to gram-negative spoilage organisms, this is a different thing.  We do not have control over what organism decides to spoil our food.

We are all for standardized terminology for shelf-life, but the manufacturer has the right to set that date and should expect people to eat that food before it hits that date...because that is when the product will be at its best.  If people eat the food beyond that date, it will not be as tasty and that will not increase the chance that the person buys that product again.  As consumers, we should be focused on eating food in its prime.

Unfortunately, for many reading this article, the main takeaway will be that they can and probably should eat expired food regardless of what it is or how far past the date it is.  The need to for standardized terminology and understanding that terminology gets lost with narrative of someone eating expired food for a year.

Our focus should be on using food when it is at its best....that means consumers should, in some cases, buy less.  In other cases, rotate their inventory.  Eating expired foods is not really a good idea.
Unfortunately we are going to hear...go ahead and eat it, that goof ate expired foods for a year and was fine, you can just wash off that spoiled slice of bologna...are you kidding me?  (And Jared ate subs for a year and look what happened to him....just kidding.)

Washington Post
https://www.washingtonpost.com/business/2019/06/17/this-man-ate-expired-food-year-heres-why-expiration-dates-are-practically-meaningless/?utm_term=.2d9486350125
Business
This man ate ‘expired’ food for a year. Here’s why expiration dates are practically meaningless.