China - Nine People Dead After Consuming Noodles Made From Fermented Corn Flour Contaminated with Toxin from Burkholderia gladiol

In China, nine people died after eating noodles made from contaminated corn flour. The flour was found to contain the toxin bongkrekic acid which is produced by bacterium Burkholderia gladioli.

Bongkrekic acid, or BA, is a highly toxic compound that inhibits the enzyme ADP/ATP translocase, the enzyme that exchanges ATP and ADP across the mitochondrial membrane. The toxin is preformed in the food. It is said to be an issue in fermented coconut fiber and corn flour. "Bongkrekic acid production depends on two distinct and sequential environmental conditions: those that support bacterial growth and proliferation, followed by those that favor BA production .Bongkrekic acid is produced in warm environments (22–30 °C) with a neutral pH, the same conditions under which tempe is made. Production is also dependent on the presence of fatty acids, particularly those found in coconut and corn"

A similar foodborne illness outbreak occurred in 2015 in Mozambique when after consuming pombe, a traditional alcoholic beverage product, during a funeral event, 230 became sick and 75 died, In this case, the provider of the pombe used corn flour that had previously gotten wet.

Newsweek
https://www.newsweek.com/family-members-die-homemade-noodles-1541320?amp=1
9 Family Members Die After Eating Year-Old Homemade Noodles

Imported Mini Jelly Cups Recalled Due to the Potential as a Choking Hazard

Two NY importing companies are recalling bags of mini jelly cup products due to the fact the product represents a choking hazard, especially for children.  While there have been no reported cases of choking, the product parameters indicate it can be an issue.

The Consumer Product Safety Commission has established standards for what represents a choking hazard.  https://www.cpsc.gov/Business--Manufacturing/Business-Education/Business-Guidance/Small-Parts-for-Toys-and-Childrens-Products/








https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hadson-toko-trading-co-inc-recalls-eishindo-mini-cup-jelly-50pcs-because-potential-choking-hazard
Hadson Toko Trading Co., Inc. Recalls Eishindo Mini Cup Jelly (50pcs) Because of Potential Choking Hazard
Summary
Company Announcement Date: October 14, 2020
FDA Publish Date:  October 14, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Product poses a choking hazard.
Company Name:  Hadson Toko Trading Co., Inc.
Brand Name:  Eishindo
Product Description:  Jelly Cups

Organic Parsley Product Recalled After Testing Finds Salmonella in Same Lot

Red Monkey Foods, Inc. is recalling select organic parsley and another product made with this parsley after a recall was issued by its supplier, High Quality Organics (HQO). HQO issued a recall for this lot of parsley after another customer tested and found Salmonella in a portion of this same lot. 

The product was shipped nation wide under Cost Plus , Great Value, O Organics and Full Circle.  There have been no reported illnesses.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/red-monkey-foods-inc-recalls-parsley-and-herbes-de-provence-because-possible-health-risk
Red Monkey Foods, Inc. Recalls Parsley and Herbes De Provence Because of Possible Health Risk
Summary
Company Announcement Date:  October 13, 2020
FDA Publish Date:  October 13, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Salmonella
Company Name:  Red Monkey Foods, Inc.
Brand Name:  Cost Plus World Market, Great Value, O Organics, Full Circle
Product Description:  Parsley and Herbes De Provence

Research Study - Prevalence of Listeria in Frozen Produce in England

A study out of the UK looked at the prevalence of Listeria monocytogenes in frozen fruits and vegetables sold at retail. Of the 1050 samples tested, "There were 78 samples (7%) from which L. monocytogenes was detected and 101 (10%) from which other Listeria species were detected. Neither L. monocytogenes nor other Listeria species were detected at levels of >100 cfu/g in any samples."

While these samples would be acceptable in the EU because the levels are not greater than 100 cfu/gm, these products would be not be acceptable in the US. Cooking would eliminate the pathogen, but the risk would arise if these items were used in a ready-to-eat application, and through preparation and storage, the organism was able to grow to higher levels.

This demonstrates the importance of control of Listeria in these types of operations. From a consumer perspective, there is the importance of following label instructions which normally requires cooking.

International Journal of Food Microbiology
https://www.sciencedirect.com/science/article/pii/S0168160520303433
Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018–2019

Outbreak Investigation Update - Salmonella in Red Onions - October 2020

FDA issued an update on the Salmonella outbreak associated with red onions which was first identified in July when Canadian authorities issued notice.  In the US, there were 1,127 cases with 167 hospitalizations.  The onions originated from Thompson International, which issued a recall, and that recall spurned other recalls where the onions were used in various other products.

At this point, CDC is saying that that outbreak appears over.  While FDA identified Thompson International as the source, FDA had not been able to identify any definitive reason for the contamination. 

 "FDA has completed over 2000 product and environmental analyses from multiple Thomson International Inc. locations and surrounding areas, including water, soil, and scat samples. Although a variety of genetic strains of Salmonella Newport have been detected, as well as multiple other Salmonella serotypes, a genetic match to the outbreak strain has yet to be identified in any of the samples collected. Additional sample analysis is underway. Although the outbreak is being declared over, the FDA will continue its root cause investigation and will communicate any findings that could assist future prevention efforts. "

FDA Outbreak Investigation
https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-newport-red-onions-july-2020
Outbreak Investigation of Salmonella Newport: Red Onions (July 2020)
CDC announces the end of the outbreak; FDA continues its investigation.

Case Counts
Total Illnesses: 1,127
Hospitalizations: 167
Deaths: 0
Last illness Onset Date: September 11, 2020
States with Cases: AK (25), AL (2), AZ (39), AR (2), CA (128), CO (32), CT (2), DE (2), FL (8), GA (11), HI (3), ID (43), IL (54), IN (4), IA (31), KS (3), KY (3), ME (6), MD (7), MA (2), MI (47), MN (19), MS (5), MO (11), MT (72), NE (10), NV (11), NH (1), NJ (12), NM (3), NY (14), NC (6), ND (9), OH (11), OK (1), OR (109), PA (27), RI (3), SC (1), SD (23), TN (7), TX (2), UT (115), VA (10), WA (150), WV (3), WI (11), WY (27)

FDA Warning Letter - Inadequate Allergen Controls at Salad Kit Company

A California salad processor was issued a Warning Letter by FDA for not have an Allergen Preventive Control at the masterpack addition step (the point in the process where the add the packets of salad add-ons....like dressing, nuts, etc. In the case that required a recall, “[t]he incorrect masterpack (kit with dressing and other toppings) was unintentionally used during the production of the [Tuscan Herb Chopped Salad Kit,]” "The masterpack used held dressing that contained peanut butter and almond, cashew, and chow mein noodle (wheat) toppings" Not items that would be added to a Tuscan Herb Chopped Salad. The firm "indicated that the cause was that [the company] “did not have a robust enough verification process for product changeover.”

So FDA issued a Warning Letter for not identifying and implementing food allergen controls adequate to significantly minimize or prevent the hazard of undeclared allergens as evidenced by [the] firm using an incorrect masterpack in your Tuscan Herb Chopped Salad Kit. This masterpack addition error caused {the] product to contain undeclared major food allergens."


FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/dole-fresh-vegetables-inc-608414-09252020

Dole Fresh Vegetables, Inc. 

MARCS-CMS 608414 — September 25, 2020 

FDA Warning Letter - Inadequate Allergen Controls at Chip Factory

An Indiana potato chip manufacturer was issued a Warning Letter as part of an inspection in response to a recall.  The recall was issued "after being notified by consumers that cheddar cheese flavored chips were found in bags of Kroger brand Sweet & Mesquite BBQ Flavored Potato Chips"

The company was cited for having an inadequate Food Safety plan, specifically, the company "did not identify and implement food allergen controls at the seasoning step adequate to significantly minimize or prevent the hazard of undeclared allergens as evidenced by [the] firm using cheddar and sour cream flavored seasoning instead of barbecue flavored seasoning while producing Sweet & Mesquite BBQ Flavored Potato Chips".  

Basically, there was no substantial control to make sure the flavor added to the product matched the label on the bag in which the finished chips were packed.  A pretty easy preventive control to implement, and perhaps one the company did not see as necessary because a simple control had worked in the past.  Not this time.  A simple error could have been easily been avoided by raising this to the level of a preventive control.

FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/saratoga-potato-chips-llc-608017-09242020

Saratoga Potato Chips LLC
MARCS-CMS 608017 — September 24, 2020 

Intentional Contamination - Man Arrested for Putting Razor Blades in Pizza Dough

In Maine, a 38 man was arrested for putting razor blades in pizza dough sold at the supermarket.  The man was a former employee of the company which makes the dough.  

The razor blades were discovered by a customer who purchased the product.  The supermarket reviewed surveillance video and were able to identify the suspect.  "Authorities immediately released a physical description of Mitchell as well as a description of his car in an appeal to the public to help them track down the suspect as quickly as possible. They were able to arrest him within about two hours approximately 50 miles away in Dover, New Hampshire, according to a separate police statement announcing his arrest."

ABC News
https://abcnews.go.com/US/man-arrested-stuffing-razor-blades-consumers-pizza-dough/story?id=73559166
Man arrested for stuffing razor blades into consumers' pizza dough
The supermarket chain has now issued a full product recall.
ByJon Haworth
October 12, 2020, 6:20 AM

A man has been arrested after he was reportedly caught putting razor blades into pizza dough that was then sold to customers, according to the Saco Police Department in Maine.

Recent Studies Renew Call for Sanitizing Surfaces and Handwashing to Control COVID-19 Virus

Two recently published studies demonstrated that the COVID-19 virus can survive on surfaces for long periods of time.  An Australian study found that with "initial viral loads broadly equivalent to the highest titres excreted by infectious patients, viable virus was isolated for up to 28 days at 20 °C from common surfaces such as glass, stainless steel and both paper and polymer banknotes."  A study out of Japan found that the virus can survive on the skin up to 9 hours.

Certainly aerosolized virus is the primary route of infection.  But as these studies show, contact transmission, such as when the SARS-CoV-2 is on surfaces or on the hands, must be considered.  So with this, surface sanitizing and handwashing must be routinely done.  

The focus for many people has been on mask wearing, but there must be renewed attention to sanitizing surfaces including the hands.  My retail operations have reduced their support for this through not having hand sanitizer or sanitizing wipes available.  This needs to improve.

Virology Journal
https://link.springer.com/epdf/10.1186/s12985-020-01418-7

The effect oftemperature onpersistence ofSARS-CoV-2 oncommon surfaces

Abstract Background: The rate at which COVID-19 has spread throughout the globe has been alarming. While the role of fomite transmission is not yet fully understood, precise data on the environmental stability of SARS-CoV-2 is required to determine the risks of fomite transmission from contaminated surfaces.