Nutty Buddy Cookie Bites Sandwich Cookies Recalled for Undeclared Peanuts Due to Co-Packer Error

McKee Foods of Collegedale, Tenn., is recalling 25 cases of Little Debbie® Mini Nutty Buddy Cookie Bites Sandwich Cookies, because they may contain undeclared pecans.  The recall was initiated after it was discovered that product containing pecans was included in packaging that did not reveal the presence of tree nuts. Subsequent investigation indicates the problem was caused by a temporary breakdown in the production processes of the contract manufacturer that makes and packages the product for McKee Foods.


https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/mckee-foods-issues-allergy-alert-undeclared-pecans-little-debbier-mini-nutty-buddy-cookie-bites
McKee Foods Issues Allergy Alert on Undeclared Pecans in Little Debbie® Mini Nutty Buddy Cookie Bites Sandwich Cookies
Summary
Company Announcement Date:  September 10, 2021
FDA Publish Date:  September 11, 2021
Product Type:  Food & Beverages  Snack Food Item
Reason for Announcement:  Undeclared pecans
Company Name:  McKee Foods
Brand Name:  Little Debbie®
Product Description:  Mini Nutty Buddy Cookie Bites Sandwich Cookies

Leaf Parsley Recalled After State Sampling Finds Pathogenic E. coli

Dole Fresh Vegetables, Inc. is voluntarily recalling a limited number of cases of conventional Curly Leaf Parsley. The product being recalled is Dole® Curly Leaf Parsley, with harvest dates of August 18, 2021, and August 19, 2021. A random, routine regulatory sample collected in Michigan tested positive for non-O157 STEC (Shigatoxin-producing E. coli).   This precautionary recall is being initiated due to a positive non-O157 STEC result found on a single sample collected by the Michigan Department of Agriculture during routine random sampling.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/dole-fresh-vegetables-announces-precautionary-limited-recall-curly-leaf-parsley-due-possible
Dole Fresh Vegetables Announces Precautionary Limited Recall of Curly Leaf Parsley Due to Possible Contamination with Non-O157 Shiga-Toxin Producing E. coli
Summary
Company Announcement Date:  September 10, 2021
FDA Publish Date:  September 10, 2021
Product Type:  Food & Beverages  Produce
Reason for Announcement:  Non-O157 Shiga-toxin producing E. coli
Company Name:  Dole Fresh Vegetables, Inc.
Brand Name:  Dole
Product Description:  Curly leaf parsley

Review Article - Processing Environment Monitoring in Low Moisture Food Production Facilities

In the recent edition of International Journal of Food Microbiology, there is a review article on environmental sampling in low moisture processing environments.  The "current paper aims to summarize and evaluate existing scientific information on outbreaks, relevant pathogens in low moisture foods, and knowledge on indicators, including their contribution to a “clean” environment capable of limiting the spread of pathogens in dry production environments. This paper also outlines the essential elements of a processing environment monitoring [PEM] program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms.'

This paper can provide document support for your PEM program or help with the design a program.  There are many factors used in determining the PEM program including facility design, the process, and the product, so there is no cookie-cutter approach.  This paper discusses how these factors will influence sampling plans.

An important point is made with Listeria sampling in these dry processing environments for low moisture foods (LMF).  "Because the LMF category represents a very low risk for listeriosis, it is generally considered that the use of an environmental monitoring program for Listeria species, is not really a good use of food safety resources (GMA, 2014). Rather, the use of the Enterobacteriaceae as an indicator of the ingress of water, as well as hygiene and sanitation in the post-processing environment, is recommended. Furthermore, with regards to the control of L. monocytogenes in LMF manufacturing facilities, in relation to HACCP, L. monocytogenes in LMF would be considered a very low risk because it does not grow in LMF (Beuchat et al., 2013)."  

Too often we see these types of facilities add Listeria to their sampling regime.  While there are some instances where this could be a factor, perhaps in cases where the ingredient is added to a RTE high moisture food as a post process addition, there should always be careful consideration for what will be tested.

(If you have a problem accessing this paper, please contact me - mwb124@psu.edu)

International Journal of Food Microbiology
Volume 356, 16 October 2021, 109351
https://www.sciencedirect.com/science/article/pii/S016816052100310X
Review
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?
Authors François Bourdichonab Roy Bettsc Christophe Dufourd Séamus Fanninge Jeffrey Farberf Peter McCluregDespoina Angeliki Stavropoulouh Ellen Wemmenhovei Marcel H.Zwieteringj Anett Winkle

Abstract

Processing environment monitoring is gaining increasing importance in the context of food safety management plans/HACCP programs, since past outbreaks have shown the relevance of the environment as contamination pathway, therefore requiring to ensure the safety of products. However, there are still many open questions and a lack of clarity on how to set up a meaningful program, which would provide early warnings of potential product contamination. Therefore, the current paper aims to summarize and evaluate existing scientific information on outbreaks, relevant pathogens in low moisture foods, and knowledge on indicators, including their contribution to a “clean” environment capable of limiting the spread of pathogens in dry production environments. This paper also outlines the essential elements of a processing environment monitoring program thereby supporting the design and implementation of better programs focusing on the relevant microorganisms. This guidance document is intended to help industry and regulators focus and set up targeted processing environment monitoring programs depending on their purpose, and therefore provide the essential elements needed to improve food safety.

Will Non-Chicken Chicken Nuggets Win the Day?

Impossible Chicken Nuggets (chicken nuggets without the chicken) were launched this week. These plant based products were said to be preferred by consumers (7 out of 10).  According to an article in Food Dive, "The nuggets are soy-based with sunflower oil, and do not use any of Impossible Foods' plant-based heme — the company's signature ingredient that gives meat its distinctive taste. They also do not use titanium dioxide, a controversial and common whitening ingredient. Impossible Chicken Nuggets have 40% less saturated fat and 25% less sodium than animal-based chicken nuggets, the company says."

But of course, one can bread and fry most anything and make it taste good, including egg plant and squid.

Buisnesswire
https://www.businesswire.com/news/home/20210907005327/en/Impossible-Foods-Surpasses-Animal-Meat-With-Impossible%E2%84%A2-Chicken-Nuggets-Made-From-Plants/
Impossible Foods Surpasses Animal Meat With Impossible™ Chicken Nuggets Made From Plants

Who Knew? The Film the Forms on the Surface of Hot Tea

Have you ever made a cup of hot tea and observed a film form on the surface?  I always thought it was just some waxy material from the tea leaves.  No.  It has to do with calcium carbonate from the hard water used to make the tea reacting with components of the tea.  What a great conversational item during your tea break.    Lift you pinkie and do your best Cliff Clavin impression.

https://www.youtube.com/watch?v=-PQS2q1328M

Tea Time Gets Flavor Boost from Thin Film, Impure Water - AIP Publishing LLC
Tea Time Gets Flavor Boost from Thin Film, Impure Water
SEPTEMBER 7, 2021
PHYSICS OF FLUIDSNEWS
SHARE:
From the Journal: Physics of Fluids
Link to article: Black tea interfacial rheology and calcium carbonate
DOI: 10.1063/5.0059760

FDA Warning Letter - Food Companies Failing to Comply with FSVP for Imported Food Products

Two food importers were issued Warning Letters for failure to implement FSVP for the products these companies were importing.  The FSVP regulation requires that importers perform certain risk-based activities (a hazard analysis and appropriate approval and verification 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.

As we often see, importers and companies who purchase importers are often unaware of these requirements.  Penn State and other trainers provide FSPCA's FSVP training, a two day event that covers the requirements of the regulation.

Akshar Sales, LLC, of Fremont, CA

While the foreign supplier provided a hazard analysis obtained for imported Chai Biscuits and Fruit Biscuits and Vermicelli, the importer did not provide documentation that these were reviewed and assessed  2) The company did not approve foreign suppliers on the basis of an evaluation of the foreign supplier’s performance and the risk posed by the food 3) The company did have not established written procedures for approving foreign suppliers for any of your imported foods.4) the importer did not document a determination or performance of appropriate supplier verification activities, did not establish written procedures for ensuring that appropriate supplier verification activities,  did not document the determination of the appropriate supplier verification activity, and did not document (or obtain documentation of) performance of one or more of the supplier verification activities

Garden Fresh Market of Buffalo Grove, IL 
The company did not develop, maintain, and follow an FSVP as required for imported pickled tomatoes, pickled tomatoes and cucumbers, and half sour pickles.  The company indicated that they were not planning to import any further product.


FDA Warning Letter
https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/akshar-sales-llc-615274-08162021
Akshar Sales LLC
MARCS-CMS 615274 — AUGUST 16, 2021

Carrot Cake Recalled for Undeclared Allergens

The Baking Institute Bakery Co. of Northbrook, Illinois is recalling “Carrot Cake” because it may contain undeclared walnuts, coconut, and milk.  The recall was initiated after it was discovered that product containing walnuts, coconut and milk was distributed in packaging that did not reveal the presence of walnut, coconut and milk. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production and packaging processes.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/baking-institute-bakery-co-issues-allergen-alert-undeclared-walnuts-coconuts-and-milk-carrot-cake
The Baking Institute Bakery Co. Issues Allergen Alert on Undeclared Walnuts, Coconuts and Milk in “Carrot Cake”
Summary
Company Announcement Date:  September 02, 2021
FDA Publish Date:  September 02, 2021
Product Type:  Food & Beverages  Bakery Product/Mix
Reason for Announcement:  Undeclared walnuts, coconuts and milk
Company Name:  Nicotine Nirvana
Brand Name:  The Baking Institute Bakery Co.
Product Description:  Carrot Cake

Crab Cake Meal Recalled for Undeclared Milk

Weis Markets is recalling its in-store $7 Crab Cake Meal for undeclared milk allergen on its label. The issue was discovered during a routine inspection.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/weis-markets-issues-allergy-alert-7-crab-cake-meal-due-undeclared-milk-allergen
Weis Markets Issues an Allergy Alert for $7 Crab Cake Meal Due to Undeclared Milk Allergen
Summary
Company Announcement Date:  September 02, 2021
FDA Publish Date:  September 02, 2021
Product Type:  Food & Beverages Shellfish
Reason for Announcement:  Undeclared milk
Company Name:  Weis Markets
Brand Name:  Weis Markets
Product Description:  Crab Cake Meal

Allergen Free Tiger Nut Flour Gains Popularity as Wheat Flour Alternative

Tiger nut flour is gaining popularity as an gluten-free alternative to wheat flour. Actually, it is not a nut either, so it is allergen free. So what is tiger nut flour?

Tiger nut or chufa is a tuber from the plant Cyperus esculentus. This tuber is ground and sifted to produce a flour said to have favorable characteristics. Chufa is an ancient food source originating in the Eastern Hemisphere, primarily Africa. In the Western Hemisphere, it has been considered an invasive weed in certain areas.

"Tiger nut flour is rich in calcium, phosphorus, sodium, potassium, iron and zinc, vitamins C and E and folic acid, as well as unsaturated fats and proteins. It is low in carbohydrates, which makes it ideal for Paleo and Ketogenic diets, and is high in fiber and antioxidants."

"Tiger nut flour is ideal for gluten-free, grain-free, nut-free, vegan, keto and paleo diets and can be cooked, baked or fried. While the moist, chewy texture is ideal for a number of applications and recipes, the milky sugary taste is perfect for baked goods as well as sweet breads and tart shells and can be used to add ‘bulk’ to no-bake treats."

And you can even make beer from Chufa.

Forbes
https://www.forbes.com/sites/daphneewingchow/2021/08/31/five-reasons-why-tiger-nut-flour-is-the-trendiest-alternative-flour/
Five Reasons Why Tiger Nut Flour Is The Trendiest Alternative Flour

Tiger nut (or chufa nut) flour, which is ground from tubers that grow on the yellow nutsedge plant, is gaining popularity globally as the perfect substitute for wheat flour, given its gluten-free properties, its status as a super food and its natural sweet taste. The flour, which is made by grinding tiger nut tubers and sieving the powder through a fine screen, acts like almond flour, adding moisture and chewiness but with a sweeter taste.