FDA Issues Warning for Products From WA Fish Processor After Listeria Positive Environmental Samples

FDA issued a Public Health Alert on fish products manufactured by Felix Custom Smoking of Monroe, Washington.  Felix Custom Smoking is the company that manufactured Loki Smoked Salmon which was recalled earlier in the week.  "The FDA is advising consumers not to eat any of Felix’s products or products processed by Felix and to discard any remaining products they may have purchased in the past due to possible Listeria monocytogenes contamination."

The Listeria issue was identified when environmental samples collected during an FDA inspection were determined to be positive for Listeria monocytogenes.  Some of positive environmental samples were from food contact surfaces. "The FDA detected the pathogen Listeria monocytogenes and other strains of Listeria during an inspection at Felix Custom Smoking that began on July 19, 2021 and is still ongoing. As part of the inspection, on July 19, 2021, the FDA collected environmental samples from the firm which consisted of 104 samples from direct food contact surfaces and areas near direct food contact surfaces. Laboratory analysis shows that of the 104 samples collected, 19 tested positive for the pathogen Listeria monocytogenes and four tested positive for other strains of Listeria. Of the 19 samples that were positive for Listeria monocytogenes, five were collected from food contact surfaces."


https://www.fda.gov/food/alerts-advisories-safety-information/public-health-alert-concerning-possible-listeria-contamination-felix-custom-smoking-seafood-products
Public Health Alert Concerning Possible Listeria Contamination of Felix Custom Smoking Seafood Products
August 27, 2021

Salmonella Outbreak Linked to Fratelli Beretta Uncured Antipasto Trays

CDC has linked the Salmonella outbreak to Fratelli Beretta brand of prepackaged Uncured Antipasto trays.  The outbreak, fist reported by CDC on 8/24/21, has caused 36 cases of illness with 12 hospitalizations.

https://www.cdc.gov/salmonella/italian-style-meat-08-21/index.html
Salmonella Outbreak Linked to Italian-Style Meats
Posted August 26, 2021

Fast Facts
Illnesses: 36
Hospitalizations: 12
Deaths: 0
States: 17
Recall: No
Investigation status: Active
Cold smoked meat plate with pork chops, prosciutto, salami and bread sticks

Raw Pet Food Recalled Due to Detection of Listeria and Salmonella

Top Quality Dog Food of Hyattsville, MD is recalling “Beef HVM” 1-pound packages due to the potential of Salmonella spp., Listeria monocytogenes.  The contamination was noted after a state surveillance sample revealed the presence of Salmonella, Listeria monocytogenes, in some 1-pound. packages of Beef HVM. The remaining “Beef HVM” batch in our possession has been quarantined and we have discontinued the distribution of this batch while FDA and our company continue their investigation as to the source of the contamination.  No illnesses have been reported to date in connection with the “Beef HVM” 1-pound packages in question.

It is raw meat-based product with no HPP (high pressure processing) or heat process.  So yes, pathogens are going to be present.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/top-quality-dog-food-recalls-batch-beef-hvm-1-pound-packages-lot-number-071521-because-possible
Top Quality Dog Food Recalls Batch Of “Beef HVM” 1-Pound Packages with Lot Number 071521, Because of Possible Salmonella, Listeria Monocytogenes Health Risk
Summary
Company Announcement Date:  August 26, 2021
FDA Publish Date:  August 26, 2021
Product Type:  Animal & Veterinary
Reason for Announcement:  Potential Salmonella & Listeria monocytogenes contamination
Company Name:  Top Quality Dog Food
Brand Name:  Top Quality Dog Food.com
Product Description:  Beef HVM

Bloody Mary Mix Recalled Due to Missing Allergens Contained in the Worcestershire Powder

Jimbo’s Kitchen, DBA New England Cupboard is recalling Jimbo’s Bloody Mary Mix because it contains undeclared soy, wheat and sulfites.  On the back label of the finished product, the ingredients list for Worcestershire Powder did not have all the sub-ingredients listed (e.g., corn syrup solids, salt, caramel color, garlic, sugar, spices, soy sauce solids (naturally fermented wheat and soybeans, salt, maltodextrin, caramel color), palm oil, tamarind, natural flavors, sulfiting agents).

How many times has Worcestershire Sauce (in this case powder) led to an allergen recall because somebody does not call out the allergens included in that ingredient.  In this particular Worcestershire ingredient, there is no fish (anchovies), however, there is soy, wheat, and sulfites.


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/jimbos-kitchen-dba-new-england-cupboard-issues-allergy-alert-jimbos-bloody-mary-mix
Jimbo’s Kitchen, DBA New England Cupboard Issues Allergy Alert on Jimbo’s Bloody Mary Mix
Summary
Company Announcement Date:  August 24, 2021
FDA Publish Date:   August 25, 2021
Product Type:  Food & Beverages
Reason for Announcement:  Undeclared Soy, Wheat, & Sulfites
Company Name:  Jimbo’s
Brand Name:  Jimbo’s Kitchen dba New England Cupboard
Product Description:  Bloody Mary Mix

Smoked Salmon Product Recalled After FDA Testing Detects Listeria

Loki Fish Company of Seattle, Washington is recalling 4 oz. packages of Keta Salmon Lox (UPC code 92103 00111) after FDA testing detected Listeria monocytogenes in a sample(s).   "The possibility of contamination was discovered during the FDA inspection at our co-packer Felix Custom Smoking, of Monroe, Washington in July 2021. Loki submitted samples of the Keta Lox to Micro-Chem Laboratories for testing. Loki has ceased production, sales, and distribution of keta lox immediately and Loki will continue the investigation as to what caused the problem."

Listeria is a risk in packaged of refrigerated RTE smoked salmon due to post process contamination.  That is, after the smoking process, the filets are often sliced and then packaged.  If the post process environment is not cleaned to a point where Listeria is under control, Listeria can contaminate the product, especially if there is additional handling and preparation such as slicing.

This product was packed by another company under a co-packing arrangement, so it is important for the brand owner to ensure that the co-packer has tight Listeria controls.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/loki-fish-company-recalls-keta-salmon-lox-because-possible-health-risk
Loki Fish Company Recalls Keta Salmon Lox Because of Possible Health Risk
Summary
Company Announcement Date:  August 23, 2021
FDA Publish Date:  August 23, 2021
Product Type:  Food & Beverages
Reason for Announcement:  Listeria monocytogenes
Company Name:  Loki Fish Company
Brand Name:  Loki Fish Co.
Product Description:  Keta Salmon Lox

CDC Investigating Two Salmonella Outbreaks That May Be Linked to Italian-Style Deli Meats

The CDC is investigating two multistate outbreaks of Salmonella infections—one involving Salmonella Typhimurium infections and one with Salmonella Infantis infections, with the likely sources of both outbreaks being Italian-style meats.  As of August 24, 2021, a total of 36 people are reported as being infected with either Salmonella outbreak strain - 23 people with Salmonella Typhimurium  and 13 people with Salmonella Infantis.

"CDC is advising people at higher risk for severe Salmonella illness to heat Italian-style meats to an internal temperature of 165°F or until steaming hot before eating."

Salmonella Outbreaks Linked to Italian-Style Meats
https://www.cdc.gov/salmonella/italian-style-meat-08-21/details.html
Investigation Details

Posted August 24, 2021

Fast Facts

Illnesses: 36

Hospitalizations: 12

Deaths: 0

States: 17

Recall: No

Investigation status: Active

What to Know About Food Products Labeled as Containing Wild Mushrooms

Research out of Utah found that products claiming to contain 'wild mushrooms' often contain cultivated mushrooms.

Researchers used "DNA barcoding techniques to test what mushroom species made up 16 food products that listed “wild mushrooms” on their labels." "They found 28 species of mushrooms across all 16 food products. Almost all products that claimed to have wild mushrooms consisted of cultivated species, including oyster, shiitake, or portabella mushrooms. Only five products had contents that were accurately described on the label, and some included species that likely have yet to be described in academic literature."

"One packet of dried wild mushrooms from the online retailer contained a species from a group of fungi that includes the “Death Cap,” a notoriously poisonous mushroom known to cause renal failure in humans..... The authors contacted the online retailer to inform them of the potential dangers of the product. As of the paper’s publication, the dried mushrooms are still for sale. " Question - why didn't the researchers contact the FDA????

Regulating the practice of harvesting wild mushrooms is not easy. Much depends on the harvester being able to identify safe edible mushrooms from those that are dangerous, and even deadly.  In the end, much is left to the regulatory authority to determine.

From the US Food Code (2017)
3-201.16 Wild Mushrooms.
(A) Except as specified in ¶ (B) of this section, mushroom species picked in the wild shall not be offered for sale or service by a FOOD ESTABLISHMENT unless the FOOD ESTABLISHMENT has been APPROVED to do so.
(B) This section does not apply to: 
(1) Cultivated wild mushroom species that are grown, harvested, and processed in an operation that is regulated by the FOOD regulatory agency that has jurisdiction over the operation; or
(2) Wild mushroom species if they are in packaged form and are the product of a FOOD PROCESSING PLANT that is regulated by the FOOD regulatory agency that has jurisdiction over the plant.

Chicken Salad and Dip Products Recalled After A Complaint of Foreign Piece of Hard White Plastic

Willow Tree Poultry Farm, an Attleboro, Mass. establishment, is recalling approximately 52,022 pounds of various chicken salads and dip products that may be contaminated with extraneous materials, specifically hard white plastic.  The problem was discovered after the company received a consumer complaint and notified FSIS

That is a lot of product to recall, 26 tons, for a complaint of hard white plastic.  To me, this may be a little over the top, unless the company recognized that there was a bigger issue underlying the complaint.

https://www.fsis.usda.gov/recalls-alerts/willow-tree-poultry-farm-recalls-chicken-salad-and-dip-products-due-possible-foreign
Willow Tree Poultry Farm Recalls Chicken Salad and Dip Products Due to Possible Foreign Matter Contamination

WASHINGTON, Aug. 24, 2021 – Willow Tree Poultry Farm, an Attleboro, Mass. establishment, is recalling approximately 52,022 pounds of various chicken salads and dip products that may be contaminated with extraneous materials, specifically hard white plastic the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

25 Years of HACCP Regulation for Meat and Poultry Operations

USDA issued the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) in 1995,  25 years ago this summer.  While HACCP systems were in use by larger companies, a large foodborne illness outbreak of E. coli O157:H7 associated with Jack-in-the-Box restaurants served as the impetus for USDA to issue regulations requiring mandatory HACCP for all meat and poultry operations.

At that time, I was the microbiology manager for one of the more notable food laboratories / consulting companies that supported a large number of meat processors.  In this role, we supported companies as they transitioned to HACCP based systems.   What struck me at the time was the number of companies that were more bent on fighting the regulation rather than adopting this risk-based tool that provided a systematic way of identifying and controlling hazards.  Sure there was documentation requirements, but those requirements were never as burdensome as some believed them to be...at least not if they were smart about how it was all managed.  The costs of implementing these systems were often recovered through savings in having better control systems.  But as we see know, the biggest advantage was a drop in foodborne illness cases.  And we probably don't know the real reduction since our capability of seeing all the cases of illness at that time is nowhere near what it is today.

Still we have room for improvement, no doubt, but the industry has done a tremendous job in reducing foodborne illness levels.   We need to recognize those that work hard each day carrying out their tasks to support their HACCP requirements...including sanitation, processing, quality, and laboratory.


https://www.fsis.usda.gov/news-events/news-press-releases/reflecting-25-years-haccp
Reflecting on 25 Years of HACCP

JACK CONNOLLY, DIGITAL AND EXECUTIVE COMMUNICATIONS STAFF

This year marks 25 years since FSIS issued its landmark final rule, “Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP),” issued in the summer of 1996.

“Food safety is an ever-evolving process,” said FSIS Administrator Paul Kiecker, who began his Agency career as an inspector in a food processing establishment. “HACCP marked a dramatic change in food safety and how FSIS approached its mission of keeping food safe and role of inspecting processing establishments,” said Kiecker.