Sprouts Recalled After Potentially Linked to E. coli Outbreak

Sprouts Unlimited of Marion IA is recalling clover spouts in 4 oz packages because it may be contaminated with Escherichia coli O103 bacteria (E. coli O103)after receiving information from the Iowa Department of Inspections and Appeals, Des Moines, IA that a cluster of E. coli O103 illnesses epidemiologically linked to clover sprouts from Sprouts Unlimited Inc

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/sprouts-unlimited-inc-recalling-clover-sprouts-4-ounce-packages-due-possible-health-risk
Sprouts Unlimited Inc. is Recalling Clover Sprouts in 4-ounce Packages Due to a Possible Health Risk

Summary
Company Announcement Date: December 27, 2019
FDA Publish Date: December 27, 2019
Product Type: Food & Beverages Vegetable Products
Reason for Announcement: May be contaminated with Escherichia coli O103 bacteria
Company Name: Sprouts Unlimited\
Brand Name: Sprout Unlimited
Product Description: Clover Sprouts

Review Article - Growth and Survival of Listeria monocytogenes on Intact Fruit and Vegetable Surfaces during Postharvest Handling: A Systematic Literature Review

Does LM grow on the surfaces of produce?  A review article in the Journal of Food Protection surveyed research on the topic and provides insight into factors that affect growth on the surface including moisture, topography, nutrient availability, and microflora.   Some key items from the discussion:

FDA Update on the Salmonella Outbreak Associated with Fresh Cut Produce

FDA provided an update on the Salmonella outbreak associated with Tailor Cut Produce Fruit Mix.  The initial announcement in early December occurred when 31 cases of salmonellosis were identified in 4 Pennsylvania healthcare facilities.  FDA now reports 96 cases in 11 states with a high concentration of cases in PA, DE, and NJ.  The last onset case was on December 10, 2019.  "The firm recalled the fruit mix, called Fruit Luau, as well as cut honeydew, cut cantaloupe and cut pineapple products on December 7".

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-javiana-potentially-linked-tailor-cut-produce-fruit-mix-winter
Outbreak Investigation of Salmonella Javiana Potentially Linked to Tailor Cut Produce Fruit Mix, Winter 2019
FDA’s investigation continues. Food service companies and institutions should not serve recalled products

Case Counts
Total Illnesses: 96
Hospitalizations: 27
Deaths: 0
Last illness onset: December 10, 2019
States with Cases: CA, CO, CT, DE (39), IL, MN, NJ (12), NY (4), PA (34), VA, WA
January 2, 2020

FDA Warning Letter - Bakery Supply Company with No FSVP in Place for Their Imported Food Items

FDA issued a Warning Letter to a bakery supply company for not having a Foreign Supplier Verification Program (FSVP) for items that they are importing and then selling.  These items include multi-color sprinkles, Strawberry filling, and Bavarian cream.

Companies who import products must have assurances that food made overseas meets US standards.  For those who are importing and reselling that food in the US, whether that food will be sold without further processing (sold as-is) or sold to a company who will use it as an ingredient in food they process (such as in the case here), that importer must have a FSVP in place for all items / each supplier in place.

It is important for companies who are using imported ingredients purchased from a US broker / importer, that they know that importer / broker does indeed comply with the FSVP rule.

It's also good to know if the items you use are imported.  One could guess that few question whether their multi-colored sprinkles are imported.  And it's not like someone is sourcing imported sprinkles like choosing imported fine wines...ah yes, I use only the Châteauneuf-du-Pape sprinkles please.  Or that the sprinkles can only be sourced from some exotic location...there is no Juan Valdez trekking up into the Andes to pick them from the scarce Jimmy trees.  So where do your sprinkles come from?

Is it a big deal?  From risk perspective, as an RTE item, we would want to have knowledge that the items must meet US standards for safety, including measures that prevent cross-contamination.  The FVSP Rule requires importers to evaluate the hazards of the items and ensure necessary controls are in place.

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/el-molino-bakery-supplies-inc-593693-12162019
FDA WARNING LETTER 

El Molino Bakery Supplies Inc
MARCS-CMS 593693 — December 16, 2019

FDA Updates the 2017 Food Code with 2019 Supplement

Every two years, FDA updates the food code either by issuing a new code or by providing a supplement.  On this update, it provides a supplement.  Below are the items FDA viewed as important changes.  We provided a quick assessment and the rule change for ease of seeing these changes.

Item - Allow food establishments in limited circumstances, such as in a restricted office building or break room, that pose minimal risk of causing, or contributing to foodborne illness to operate without a person in charge, as approved by the regulatory authority.

Quick summary/impact - No overall impact except in breakroom applications where food is offered but there is no attendant.  Food offered is viewed as minimal risk.
Section Addition - 2-101.11Assignment.

(C)This section does not apply to certain types of FOOD ESTABLISHMENTS deemed by the REGULATORY AUTHORITY to pose minimal risk of causing, or contributing to, foodborne illness based on the nature of the operation and extent of the FOOD preparation.Pf

Application from Annex -  The concept of an unmanned food establishment that is typically located in an office building or restricted break area is a recent innovation. While a wide variety of food items may be provided, these operations are intended to offer packaged TCS and non-TCS food products that are displayed via refrigeration units, food racks, baskets and/or countertop display units. There are a number of state and local agencies that mandate the permit holder be the person in charge or designate a person in charge present at the food establishment during all hours of operation.

Item - “time without temperature control” is used as the public health control for ready-to-eat produce and hermetically sealed food upon cutting, chopping or opening of the hermetically sealed container. This exception allows these foods to begin at 70°F or less and remain at 70°F for a maximum of 4 hours.

Quick Summary/Impact - Once one cuts produce or opens a commercially sealed can, the food becomes a TCS food, and this section provides notice that foods can only be left out at room temperature (no temperature control) for a maximum of 4 hours

Section Addition- 3-501.19 Time as a Public Health Control

(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) Except as specified in (B)(2), the FOOD shall have an initial temperature of 5ºC (41ºF) or less when removed from cold holding temperature control, or 57°C (135°F) or greater when removed from hot holding temperature control; P
(2) The FOOD may have an initial temperature of 21°C (70°F) or less if;
(a)It is a READY-TO-EAT fruit or vegetable that upon cutting isrendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD as defined in ¶1-201.10(B), or
(b)It is a READY-TO-EAT hermetically sealed FOOD that uponopening is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD a defined in ¶1-201.10(B),
(c)The FOOD temperature does not exceed 21°C (70°F)within a maximum time period of 4 hours from the time it was rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; and
(d)The FOOD is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD as specified in sub¶¶’s (B)(2)(a) and (b) of this section.
((3)The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; Pf
(4)The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control; P and
(5)The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. P

Application from Annex - At the 2018 meeting of the CFP it was recommended that Section 3-501.19 be amended to allow raw agricultural commodities (RACs) that are cut on-site (such as tomatoes, melons, or leafy greens) or shelf-stable hermetically sealed containers (such as canned tuna) opened on-site have an initial temperature of 21°C (70°F) or less when time without temperature control is used as a public health control for a maximum of 4 hours. Peer-reviewed scientific literature and the above-mentioned pathogen modeling has shown Salmonella spp. and L. monocytogenes will not exceed a 1-log increase in growth when started and maintained at 21°C (70°F) or less for up to 4 hours.

Item - Remove the allowance for use of chemically treated towelettes for hand washing because the means to wash hands in limited situations is readily available and hand washing has been determined to be effective.

Quick Summary / Impact - The use of chemically treated towelettes was allowed for handwashing stations.  This was dropped, so no longer can be used to fulfill handwashing stations.

Deleted Section - 5-204.11

(C) If APPROVED, when FOOD exposure is limited and HANDWASHING SINKS are not conveniently available, such as in some mobile or TEMPORARY FOOD ESTABLISHMENTS or at some VENDING MACHINE LOCATIONS, EMPLOYEES may use chemically treated towelettes for handwashing.

Item -  Expand and clarify the type of information that should be included when a Hazard Analysis and Critical Control Point Plan is required by a regulatory authority.

Quick Summary/Impact - Adds information on what needs to be required in a HACCP plan.  If one goes through HACCP training, they would know they need to have this.

• General information on the establishment including name, address, and contact information;
• The types of foods covered
• flow diagram or chart for each specific FOOD or category type that identifies each step in the process; those steps that are designated CRITICAL CONTROL POINTS; Pf
• The ingredients, recipes or formulations, materials and equipment used in the preparation of each specific FOOD or category type and methods and procedural control measures that address the FOOD safety concerns involved; Pf
• A CRITICAL CONTROL POINTS summary for each specific FOOD or category type that clearly identifies:
• (1) Each CRITICAL CONTROL POINT, Pf
• (2) The significant HAZARDS for each CRITICAL CONTROL POINT, Pf
• (3) The CRITICAL LIMITS for each CRITICAL CONTROL POINT, Pf
• (4) The monitoring procedure for each CCP including method and frequency as well as designated person
• (5) Correction Action
• (6) Verification
• (7) Record keeping

Item - Added guidance documents for chicken livers and for mail order foods.

Quick Summary / Impact - documents for reference on chicken livers and mail order food.

The mail order document provides good information on those mailing food and is worth reviewing.

Section- Amend 3. Supporting Documents to add the following new sections W and X to read as follows:

W.Minimizing the Risk of Campylobactor and Salmonella Illnesses Associated with Chicken Liver

USDA-FSIS has found that from 2000 to 2015, chicken livers were associated with 22 outbreaks most commonly due to undercooking. USDA-FSIS’ Compliance Guideline, Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver provides additional guidance that retailers and others can use to reduce or eliminate pathogens, thereby decreasing the likelihood of foodborne illness outbreaks from this product. The guidance document explains why searing the outside of the liver is not adequate for pathogen elimination in chicken livers and emphasizes appropriate cooking to an internal temperature of 165F to avoid illnesses. Thorough cooking is the only method to eliminate pathogens. This guidance also provides other recommendations to minimize (but not eliminate) pathogen contamination associated with undercooked chicken liver dishes.

This document is available for download at:

https://www.fsis.usda.gov/wps/wcm/connect/b3f4efe7-27d4-4c39-bce7-011b7bbd1e7d/Chicken-Liver-Guidance-July-2018.pdf?MOD=AJPERES

X.Guidance Document for Mail Order Food Companies

This guidance document is intended for retail food establishments delivering perishable foods to the consumer by mail order. The intent of the guide is primarily to provide best practices for preventing biological, physical and chemical contamination, as well as the growth of harmful bacteria and/or the formation of toxins within the food being shipped. Foodborne illness may occur if products are not prepared, packed and shipped using sanitary conditions and proper temperature controls. It is the result of a joint effort by the FDA and the Conference for Food Protection.

This document is available for download at:

http://www.foodprotect.org/media/site/cfp-mail-order-committee-draft-document-per-2018-iii-004.pdf

Retail Food Protection
https://www.fda.gov/retailfoodprotection
FDA Releases Supplement to the 2017 Food Code
December 23, 2019

Michigan Company Recalls Tahini After State Tests Indicate Salmonella

Emesa Foods, Taylor, MI is voluntarily recalling 23 cases and each case 6 containers of 800 gram of “Premium Sesame Tahini” because it has the potential to be contaminated with Salmonella.  This potential problem was revealed as a result of a random sampling by the Michigan Department of Agriculture and Rural Development. Although we have not received the final laboratory reports, Emesa Foods is taking the precaution of recalling product with the product code listed above.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/emesa-foods-recalls-premium-sesame-tahini-because-possible-health-risk
Emesa Foods Recalls Premium Sesame Tahini Because of Possible Health Risk
Summary
Company Announcement Date:  December 20, 2019
FDA Publish Date: December 20, 2019
Product Type: Food & Beverages
Reason for Announcement: Product has the potential to be contaminated with Salmonella
Company Name: Esmea Foods
Brand Name: Esmea
Product Description: Sesame tahini

Food Companies Issue Recalls After Using Eggs Recalled for Listeria

A number of food companies have issued recalls after using eggs recalled as part of the Almark egg recall due to Listeria.

• Meijer Recalls Diced Hard Boiled Eggs Due to Potential Health Risks Product Bought at Two Stores in Grand Rapids Affected
• Veggie Noodle Co., LLC is voluntarily recalling its Cece’s® Veggie Co. brand Fresh Veggie Ramen with Chicken Broth (11.5 oz, UPC 5228700653), all expiration dates, sold at retail stores nationally, 
• Reichel Foods Inc. is voluntarily recalling Pro2Snax to the Max Sliced Apples, Hard Boiled Egg, Mild Cheddar Cheese, Cashews & Dried Cranberries and Pro2Snax to the Max Sweet Gala Apples, Hard Boiled Egg, White Cheddar Cheese, Almonds & Dried Cranberries.
• Great American Deli of Ooltewah, Tennessee is recalling GAD #114 Egg Salad Sandwich 4.8 oz. 
• Bakkavor Foods USA, Inc. is voluntarily recalling Trader Joe’s Egg Salad, 6 oz and Trader Joe’s Old Fashioned Potato Salad, 20 oz with “USE BY” date codes up through and including 12/27/19 

As part of the hazard analysis for receiving eggs, Listeria would be a hazard of concern and would be handled by Supplier Preventive Control.  After this recall, a more substantive system will be need for RTE peeled eggs.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/meijer-recalls-diced-hard-boiled-eggs-due-potential-health-risks-product-bought-two-stores-grand
Meijer Recalls Diced Hard Boiled Eggs Due to Potential Health Risks Product Bought at Two Stores in Grand Rapids Affected
Summary
Company Announcement Date: December 31, 2019
FDA Publish Date: December 31, 2019
Product Type:  Food & Beverages Egg/Egg Product Foodborne Illness
Reason for Announcement: Product has the potential to be contaminated with Listeria monocytogenes
Company Name:Meijer
Brand Name: None
Product Description:  Hard-boiled eggs

Georgia Egg Processing Facility Expands Egg Recall Due to Listeria

Almark Foods, a GA egg processing facility expanded a recall after product was linked to a Listeria outbreak.  The recall issued on Dec 20, was expanded on Dec 23rd.  In an update provided by CDC and FDA, the suspect strain was found in the processing facility.


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/almark-foods-expanded-recall-all-products-its-georgia-facility-due-possible-listeria-monocytogenes
Almark Foods Expanded Recall to all Products from its Georgia Facility Due to Possible Listeria monocytogenes Contamination
Summary
Company Announcement Date: December 23, 2019
FDA Publish Date: December 23, 2019
Product Type: Food & Beverages Egg/Egg Product Foodborne Illness
Reason for Announcement: Potential to be contaminated with Listeria monocytogenes
Company Name: Almark Foods\
Brand Name: Almark, 7 Select, Best Choice, more\
Product Description: All hard-boiled eggs manufactured at the firm’s Gainesville, Georgia facility, including all retail, pillow pack, pouch pack, frozen diced, and protein kit products
Company Announcement

Developing a Food Fraud Prevention System

Over the past several years, we have had more questions on food fraud and developing a program to prevent the potential for food fraud.  An article in Food Safety News this past month, discusses a Food Fraud Management System.   Like a HACCP or even more so, a Food Defense system, it entails conducting a vulnerability assessment and identifying mitigating actions.  One of the key takeaways from the article, and it certainly makes sense, this system must constantly evolve.  It is not a system that can be developed and then be shelved for a year.  It requires continuous surveillance and probing by employees throughout the organization.

Food fraud is not a known risk, it is a risk that can emerge out of nowhere as a perpetrator finds a new way to take advantage of a vast food supply chain.  Catching this may not be an easy task, especially for one person assigned to the task.

Food Safety Magazine
https://www.foodsafetymagazine.com/magazine-archive1/december-2019january-2020/reducing-the-risk-of-fraud-in-the-spice-industry/
Reducing the Risk of Fraud in the Spice Industry
By Jill Hoffman