CDC Report - Characteristics of Meat Processing Facility Workers with Confirmed SARS-CoV-2 Infection — Nebraska, April–May 2020

In CDC MMWR, an article was posted on the investigation of an COVID-19 outbreak in a meat processing facility. There were 1,216 facility workers tested with 375 (31%) having positive results. They were able to question 241 of those who were infected.

• Approximately one third (78; 32%) of respondents reported no symptoms. Among the 163 symptomatic respondents, two were hospitalized, and no deaths were identified.  Only 24% had a cough and 34% had a measured fever.
• Close contact† with a visibly ill person (or person with diagnosed COVID-19) at work was reported by 70 (29%) workers; the most frequently reported close contact locations were production areas (74%) and cafeteria/break areas (51%).
• Most (87%) reported always having their temperature checked upon entry to work, fewer (41%) reported always being asked about symptoms.
• Thirty of 235 (13%) workers reported close contact with a visibly ill person (or a person with diagnosed COVID-19) outside of work.

What is striking in the report is the difficulty in preventing through just watching for cough and fever.   There will be many who are asymptomatic or just have minor symptoms.  In the end, screening is important (checking temperature and asking about the minor symptoms and potential exposure), but distancing and mask wearing are also very important.

FDA Warning Letters - Three Importers Issued Warning Letters for Not Having FSVP

In the weekly listing of Warning Letters, FDA had issued Warning Letters to three food importers for not having FSVP (Foreign Supplier Verification Programs in place for items that were being imported into the US.  "The FSVP regulation requires that importers perform certain risk-based activities to verify that human and/or animal food they import into the United States has been produced in a manner that meets applicable U.S. food safety standards."   This includes conducting a hazard analysis on each imported item from a supplier, determining if there are any significant risks, and then implementing controls for risks that are being controlled by the supplier.

1. Pasha Food Distribution USA, Inc.,of Chatsworth, California did not have a FSVP for roasted eggplant product, dried sumac and tahini products.  The company also did not register the facility as required.
2. Kaymile Trading, Inc.of South El Monte, California did not develop, maintain, and follow an FSVP fir the following items - Roasted onion granules and coarse black pepper
3. Ventura Terra Garden Inc., of  Ventura, CA was not in compliance for fresh packaged enoki mushrooms.

Pillsbury Releases Raw Cookie and Brownie Dough Products that Can Safely Be Eaten Raw

General Mills and their Pillsbury division announced they their refrigerated raw cookie dough and brownie dough are now safe to eat raw (on those packages marked as such). This comes due to the "move to use heat-treated flour and pasteurized eggs, creating a unique product that families can enjoy baked or straight from the package."

Cookie and brownie dough traditionally contain flour and eggs, two raw materials that can contain microbial pathogens such as Salmonella and E. coli. These pathogens have led to cases of foodborne illness when that product was eaten raw. But by using pretreated eggs and flour, the product is designed to be safe when eaten raw, that is, before cooking by the consumer.

One of the difficulties has been creating a product where the pretreatment does not affect the functionality of the ingredients so that the product comes out the same as it did with the untreated ingredients.

General Mills
https://www.generalmills.com/en/News/NewsReleases/Library/2020/July/Pillsbury-brings-childhood-dreams-to-life
News Releases
Jul 27, 2020
Pillsbury brings childhood dreams to life: Cookie and brownie dough now ‘safe to eat raw’

CDC Issues Alert on Red Onions for Salmonella, Company Issues Recall for Onions Distributed Nationwide

CDC is reporting that there is close to 400 reported cases of Salmonella infection linked to red onions. The outbreak covers 34 states. There are also cases reported in Canada. The reporting dates range from June 19, 2020, to July 12, 2020.

The onions likely originated from California by Thomson International Inc, so consumers should not eat onions from this company or products made with these onions. Onion types include red, white, yellow, and sweet varieties.  A recall for red, white and sweet yellow onions was issued by Thomson International on August 1, 2020.  The recall states that onions were distributed to wholesalers, restaurants, and retail stores in all 50 states, the District of Columbia and Canada.

Posted pictures from the release included the following label brands.

• Thomson  International Premium
• TLC Thomson International
• Majestic
• Kroger
• Utah Onions
• Hartley’s Best
• Onions 52
• Tender Loving Care
• Imperial Fresh
• El Competitor
• Food Lion.

It may be difficult for consumers to know which onions are from Thomson, whether that is when buying fresh onions or products processed using fresh onions, so it is important to ask the grocer or foodservice operator.

CDC Food Safety Alert
https://www.cdc.gov/salmonella/newport-07-20/index.html
Outbreak of Salmonella Newport Infections Linked to Red Onions
Posted July 31, 2020 at 8:00 PM ET

At A Glance
Reported Cases: 396
States: 34
Hospitalizations: 59
Deaths: 0
Recall: Yes

This Week in Mislabeled Products for Week Ending July 31, 2020

Whole Foods issued two allergen-related recalls this week, both with print-on-demand labels going onto product in plastic clamshell packaging.

• Whole Foods Market is voluntarily recalling Kouign-amann pastries in 35 stores across Colorado, Kansas, Missouri, Nebraska, New Mexico, Texas and Utah due to undeclared eggs. 
• Whole Foods Market is voluntarily recalling Chantilly Key Lime Tartlets from stores in Connecticut, Maine, Massachusetts, New Hampshire and Rhode Island due to an undeclared tree nut (almond) allergen.

While no reason was listed, one would guess that the ingredient statement had not been properly added into the database from which the label machine pulls the data.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/allergy-alert-undeclared-egg-kouign-amann-pastries-issued-select-whole-foods-market-stores-seven
Allergy Alert for Undeclared Egg In Kouign-Amann Pastries Issued By Select Whole Foods Market Stores In Seven States
Summary

Canada - Salmonella Outbreak Linked to Red Onions from the USA

According to a release from Canadian Government,  there have been 114 confirmed cases of Salmonella Newport illness linked to raw red onions imported into Canada from the US.

While this outbreak is in Canada, the report states that the "U.S. CDC is also investigating an outbreak of Salmonella Newport illnesses that have a similar genetic fingerprint to illnesses reported in this outbreak."

Onions have been rarely an issue regarding foodborne illness outbreaks.  In a 2015 study (below), inoculated Salmonella did not penetrate into the onion from the outer layers and the level of organism generally decline, more so at ambient temperatures versus refrigeration temperatures, although Salmonella was recoverable after  7 weeks of refrigerated storage.  With diced onions. Salmonella number did increase somewhat when the product was refrigerated.  "Populations of E. coli O157:H7 and Salmonella did not decline at 4uC and increased by 0.2 to 0.3 log CFU/g/h at ambient conditions in diced onions."  So based on this..if Salmonella did survive on the onions that were kept cool and then if those onions are diced, then there could be some growth if held at ambient temperature.  Hard to know exactly what happened.  My guess is that the Salmonella never read this research paper.

Reason for concern with the onions you bought from the store....unless those onions are part of the recalled onions, there is still very low risk when you peel the outer layers away and then rinse the onions under running water before use.

Government of Canada
https://www.canada.ca/en/public-health/services/public-health-notices/2020/outbreak-salmonella-infections-under-investigation.html

Public Health Notice: Outbreak of Salmonella infections linked to red onions imported from the United States
July 30, 2020 – Update

Naturally Occurring Lithium in Drinking Water Linked to Lower Suicide Rates

Lithium is a akali metal that is found in trace amounts in the environment including plants and animals.  It can be found in food sources including grains and vegetables, and, in some areas, drinking water.  The amounts humans take in depends on their location and their diet.  

Lithium has been long used to treat mental disorders including bipolar disorder and depression, so it comes as no surprise that in areas where lithium is found in drinking water that those areas have lower suicide rates.

From the article -  "In these unprecedented times of COVID-19 pandemic and the consequent increase in the incidence of mental health conditions, accessing ways to improve community mental health and reduce the incidence of anxiety, depression and suicide is ever more important."

"Lithium, sometimes referred to as the ‘Magic Ion’, is widely and effectively used as a medication for the treatment and prevention of manic and depressive episodes, stabilising mood and reducing the risk of suicide in people with mood disorders. Its anti-aggressive properties can help reduce impulsivity, aggression, violent criminal behaviour and chronic substance abuse."

Perhaps we need a little lithium in our water.

Kings College
https://www.kcl.ac.uk/news/lithium-in-drinking-water-linked-with-lower-suicide-rates
Lithium in drinking water linked with lower suicide rates
Naturally occurring lithium in public drinking water may have an anti-suicidal effect – according to a new study from Brighton and Sussex Medical School (BSMS) and the Institute of Psychiatry, Psychology & Neuroscience at King’s College London.
27 July 2020

Historical Perspective on Food Standards - Butter vs Margarine

Is soy milk really milk?  No, it is not.  It may look like milk, but it is not milk.  Is margarine butter?  Clearly not.  But the labeling of margarine as such did not come easily.  Back in 1886 it took an Act of Congress to make it so. So one of the first Standards of Identity was not put in place by regulation, but rather by legislation.  A news release from the National Milk Producers Federation reviews the history of how that legislation.

There are a lot of things that the Federal Government should do, and should not do.  Establishing standards for what things are and what they aren't is more helpful than constantly changing the nutrient panels on products.  As discussed previously, names should mean something.  Perhaps today. labeling liquid expressed from soy as milk does not seem bad. however, where does it stop.  Celery milk?  Onion milk?  And at what point does it become the margarine of the 1880's where you wonder how anyone could have considered that butter?

National Milk Producers Federation
https://www.nmpf.org/dairy-defined-how-the-fight-against-bogus-butter-changed-the-world/
Dairy Defined: How the Fight Against “Bogus Butter” Changed the World
July 27, 2020

FDA and CDC Update Cyclospora Outbreak Linked to Salad Items, Source Not Yet Determined

FDA issued an update on the Cyclospora outbreak related to Fresh Express salads.  As of July 22, 2020, there are now 641 cases across 11 states, with majority of cases in Illinois and Iowa.  The last update was issued on July 9, 2020.  The actual food source of the outbreak has still not been determined.

FDA Outbreak Investigation
https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-cyclospora-bagged-salads-june-2020
Outbreak Investigation of Cyclospora: Bagged Salads (June 2020)
FDA’s traceback investigation continues. CDC reports additional cases.
07/24/2020
Case Counts
Total Illnesses: 641
Hospitalizations: 37
Deaths: 0
Illness Onset Date Range: 5/11/2020 – 7/5/2020