Fresh-Pack Chopped Vegetable Packs Recalled for Listeria

Hy-Vee, Inc., based in West Des Moines, Iowa, is voluntarily recalling two of its Hy-Vee Short Cuts vegetable mix products across its eight-state region (IL, IA, KS, MN, MO, NE, SD, and WI) due to possible contamination with Listeria monocytogenes. The potential for contamination was discovered during routine safety sampling at Hy-Vee’s Short Cuts production facility. To date, no illnesses have been reported in connection with these products.

This is a fresh vegetable mix that is designed to be used in a cooking application.  In the case here, either for use as grilled or in a stew.  Those processes, if properly cooked, would eliminate the Listeria organism.  But it is hard to know whether the consumer will actually do that.  

In chopping/slicing operations, Listeria can be a challenge.  While there will be sanitizing steps in place for the vegetables, the sheer amount of moisture and organic material that is generated within that processing environment as well as the intricate nooks and crannies in the processing equipment (choppers and slicers), can create opportunities for this organism to become established.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hy-vee-voluntarily-recalls-two-short-cuts-vegetable-mix-products-because-possible-health-risk
Hy-Vee Voluntarily Recalls Two Short Cuts Vegetable Mix Products Because of Possible Health Risk
Summary
Company Announcement Date:  November 24, 2020
FDA Publish Date:  November 24, 2020
Product Type:  Food & Beverages
Reason for Announcement:  Potential to be contaminated with Listeria monocytogenes
Company Name:  Hy-Vee, Inc.
Brand Name:  HyVee
Product Description:  Short Cuts vegetable mix products

FDA Publishes Table of Foodborne Illness Investigations

FDA published a table or "list of outbreaks investigations being managed by FDA’s CORE Response Teams. The investigations are in a variety of stages, meaning that some outbreaks have limited information, and others may be near completion"

There are three E. coli outbreaks that we have reported on previously (1 and 2, 3),as well as a Salmonella outbreak linked to peaches occurring back in August. There are three other outbreaks of Salmonella that are still being investigated - one that is considered over, one linked to juice bar in Minnesota occurring in October, and then one other Salmonella case.

Popping over to the CDC website for ongoing foodborne illness outbreaks....the CDC also has a table listing more outbreaks that are being investigated, but even less information is provided. There are 5 Listeria outbreaks, 14 Salmonella outbreaks, and 4 E. coli outbreaks. Perhaps many of these occurred long ago, but the investigation continues?

It would be better to have additional information, where every item listed links to what is known including when the outbreak started or when it was first identified (we don't care about the posting date), when the last reported case occurred, the location of the cases, a link between FDA, CDC, and USDA tables, and impact of those affected.

The presented information is good, but it leaves one with more questions that need to be addressed.

FDA - Investigations of Foodborne Illness Outbreaks
https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks

The following is a list of outbreaks investigations being managed by FDA’s CORE Response Teams. The investigations are in a variety of stages, meaning that some outbreaks have limited information, and others may be near completion.

A public health advisory will be issued for outbreak investigations that have resulted in specific, actionable steps for consumers to take to protect themselves. Please direct your attention to those pages for the most up to date information on the investigation and for consumer protection information.

Outbreak investigations that do not result in specific, actionable steps for consumers may or may not conclusively identify a source or reveal any contributing factors. If a source and/or contributing factors are identified that could inform future prevention, FDA commits to providing a summary of those findings.

Canada - Pumpkin Pie Jam Recalled Due to Botulism Concerns

The Canadian Food Inspection Agency issued a recall notice for My Grandfather's Farm's Pumpkin Pie Jam after the agency indicated that the product would be able to support the growth of Clostridium botulinum. While not stated in the notice, one would guess that the pH was too high for the type of processing used - it was probably processed as an acidified food which requires a product pH of 4.6 or lower.

My complaint with the CFIA notices is that they lack information. Because of this, news reports vary in what they report, such as this report (https://cfox.com/news/7475321/pumpkin-pie-jam-recall-botulism-risk/) which states "The Canadian Food Inspection Agency (CIFA) says a Nova Scotia brand is recalling jam after a potential toxic bacteria was detected." Well, not exactly if you read the CFIA report below. CFIA can use these recalls as an opportunity to educate.

Canadian Food Inspection Agency Recall Notice
https://www.inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-11-20/eng/1605894173720/1605894179669
Food Recall Warning - My Grandfather's Farm brand Pumpkin Pie Jam recalled due to potential presence of dangerous bacteria
From: Canadian Food Inspection Agency
Recall date:  November 20, 2020
Reason for recall:  Microbiological - Other
Hazard classification:  Class 1
Company / Firm:  My Grandfather's Farm
Distribution:  Nova Scotia
Extent of the distribution:  Retail
Reference number:  14094

Romaine Hearts Recalled After Sample Tests Positive for E. coli

Dole Fresh Vegetables, Inc. is recalling a limited number of cases of organic romaine hearts due to a possible health risk from E. coli in the two products. The recall comes after "an isolated instance in which a package of Dole™ Organic Romaine Hearts – 3pk yielded a positive result for pathogenic non-O157 E.coli STEC in a routine sample collected at a retail store by the Michigan Department of Agriculture and Rural Development."

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/dole-fresh-vegetables-announces-limited-recall-organic-romaine-hearts
Dole Fresh Vegetables Announces Limited Recall of Organic Romaine Hearts
Summary
Company Announcement Date:  November 21, 2020
FDA Publish Date:  November 21, 2020
Product Type:  Food & Beverages   Produce   
Reason for Announcement:  Potential for Pathogenic non-O157 E. coli
Company Name:  Dole Fresh Vegetables Inc.
Brand Name:  Dole and Wild Harvest
Product Description:  Organic Romaine Hearts

Date Expired Salad Kits Recalled After Sample Yields Positive E. coli Result

Fresh Express is recalling a limited number of cases of expired 10.5 oz. Fresh Express Kit Caesar Supreme with the Use-by Date of November 8, 2020 (already expired by 8 days) as it may be contaminated with Escherichia coli STEC 026 bacteria.  The recalled product was distributed primarily in Western and Southwestern U.S. states.  The recall was issued after a random test discovered the organism in a sample.  There have not yet been any reported illnesses.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/fresh-express-recalls-limited-quantity-expired-fresh-express-kit-caesar-supreme-due-potential-health
Fresh Express Recalls Limited Quantity of Expired Fresh Express Kit Caesar Supreme Due to Potential Health Risk
Summary
Company Announcement Date:  November 17, 2020
FDA Publish Date:  November 17, 2020 

Product Type:  Food & Beverages
Reason for Announcement:  Escherichia coli STEC 026 bacteria
Company Name:  Fresh Express
Brand Name:  Fresh Express
Product Description:  Fresh Express Kit Caesar Supreme.

FDA Warning Letter - Inadequate Controls to Prevent Allergen Mislabeling

FDA issued Ventura Foods facility in Birmingham, AL a Warning Letter following the company's recall of Garlic Parmesan Sauce that was labeled as Garlic Sauce. In this case the Garlic Sauce finished product labels did not declare major food allergens of milk and wheat. Further, we have determined that you did not follow the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP & PC rule)

The firm discovered that the Garlic Parmesan Sauce labeled as Garlic Sauce was at store level after being notified by a customer. According to the documentation issued to FDA, the mislabeling occurred because an operator brought an incorrect roll of labels to the line. Although the firm identified the mislabeling issue before the product left the facility, the firm did not re-label all affected jugs of product.

In an email from the firm, the firm causes and provided corrective and preventive actions. In particular, the firm indicated that they will use an improved label management process to pre-stage labels for each line and limit label room access; update procedures for label conversions and storage of new labels; require barcode scanning of gallon jugs; update a procedure to include details on how to properly escalate and manage nonconforming product; update a procedure to outline details regarding the proper handling of relabeling tasks; and will conduct training on all updated procedures by July 1, 2020.

The Warning Letter was issued on the fact the firm had not identified and implemented food allergen controls at the labeling step adequate to prevent mislabeling of allergen containing product. And the firm did not implement effective corrective action procedures to ensure that all affected product was evaluated for safety and prevented from entering commerce as evidenced by mislabeled Garlic Parmesan Sauce that reached customers.

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/ventura-foods-llc-609201-10282020
WARNING LETTER
Ventura Foods LLC
MARCS-CMS 609201 — October 28, 2020

FDA Issues Warning Letters to Three Food Importers for FSVP Issues

FDA issued Warning Letters to three food importers for issues involving the Foreign Supplier Verification Program (FSVP).  Two of these were remote audits.

• E & H Distributors LLC of , San Diego, CA  did not have FSVPs for soft tamarind flavored candy from one supplier and candy imported from another foreign supplier.
• World Candy Store LLC, of Brownsville, Texas 78521. did not have FSVPs for these products, Ricolino Huevito Pinto imported from foreign supplier (b)(4), and Ricolino Huevito imported from foreign supplier (b)(4). 
• WCS Trading Inc, of  Los Angeles, CA 90032 did not complete a review of the supplier's hazard analysis and did not perform verification activities for dried crushed chili, dried black fungus and dried mushrooms

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/eh-distributors-llc-610883-11042020
E&H Distributors LLC
MARCS-CMS 610883 — November 04, 2020 

FDA Warning Letter - RTE Salad Manufacturer Cited for Not Following Food Safety Plan

FDA issued a Warning Letter to Etai's Food, Inc of Denver Colorado, a manufacturer of RTE salad, sandwich, burritos, wraps, pasta and snack items.  One of the primary themes is having items in the Food Safety Plan, but not doing them.  If it is in the Plan, then you have to do it.

Issues

• Had not completed environmental sampling as they had detailed in the Food Safety Plan.  They set a frequency, but did not have results to show to match that frequency as stated..
• Environmental samples completed showed some results as “indeterminate".  The company had no corrective action written for indeterminate results nor did they take corrective action.  FDA had "concerns based on these results (including the frequency of “indeterminate” results) and your lack of subsequent action that your procedures are not adequate to verify that your sanitation preventive controls are consistently implemented and are effectively and significantly minimizing or preventing the hazard of environmental pathogens."
• The Environmental Monitoring Program stated that the company would “Identify and Maintain a Master Site List” .  There was no list.
• Regarding the Supplier Preventive Controls - the facility did not complete all of the items as stated in the plan including collecting audits and surveys.
• GMPs - poor personnel practices that can contribute to cross contact and cross contamination (improper glove usage, water hose usage)  There were a number of items associated with allergen control including how products were stored.

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/etais-food-inc-607977-11052020

WARNING LETTER
Etai's Food, Inc.
MARCS-CMS 607977 — November 05, 2020 

Are Outdoor Dining Areas Any Less Risky for COVID as Indoor Eating Areas?

An interesting article in Business Insider discusses the use of outdoor eating structures that many restaurants have erected to provide service during this COVID pandemic. While it does provide extra seating for the restaurant to help expand what was lost indoors when social distancing actions were put in place to separate tables, there are some drawbacks.

For one, the thought this is actually outdoor is not necessarily true. Especially as the weather cools, these structures are probably not much different than indoor structures. These areas are essentially four walls and a ceiling and thus there is no advantage providing as would be had by truly being outside.

On top of that, there may be no air circulation thus not providing an escape for potential virus. Or air circulation may not be controlled, resulting in one person's exhaust being blown onto another person.

Sitting in these outside structures may give a person a false sense of security in thinking that they are really outside, so those individuals may be less attentive to the need for social distancing or mask wearing.

Business Insider
https://www.businessinsider.com/outdoor-dining-tent-safety-risks-explained-2020-11
Restaurants are setting up tents and temporary structures to extend outdoor dining during the winter. But they come with their own hazards, and in some cases, could be riskier than eating indoors.

As the temperature drops in many parts of the US, restaurants are coming up with creative solutions to allow for outdoor dining. But in some cases, these solutions may increase diners' coronavirus risk.

Since the onset of the pandemic, outdoor dining has allowed restaurants and bars to stay open while offering customers a way to continue eating, drinking, and socializing in a low-risk environment. Outdoor dining has become so popular and lucrative that it's becoming a more permanent fixture everywhere from Milwaukee to Boston. But as we head into the winter months, restaurants will be hard-pressed to convince diners to sit outdoors, exposed to chilly temperatures, wind, and possibly even snow.

Enter: tents, enclosed patios, and even curbside cabanas.

City and state governments across the country seem somewhat split on what types of structures are safe. In Chicago, for example, the city mandates that temporary outdoor structures must have 50% of the sides open in order to ensure air flow. New York City has the same rule, but will allow fully enclosed structures — they'll just be regulated like indoor dining and capped at 25% capacity. Cities in Connecticut and Colorado have similar mandates.

Rest of article - https://www.businessinsider.com/outdoor-dining-tent-safety-risks-explained-2020-11