Food News - Snakes and Bugs - March 29, 2024 Edition

Snake Meat Next on the Menu?

An article in Scientific American discusses how python meat may be a good alternative for meat eaters due to the efficiency of protein conversion.    

"The researchers fed the pythons a variety of diets, including thawed frozen chicken, wild-caught rodents, fishmeal, chicken pellets and waste products from pork production.  Roughly a quarter of the food ingested by the snakes was converted to meat, regardless of which diet they were fed, and 82% of the snakes' body mass was edible meat by the end of the experiment. For comparison, the meat harvested from cattle generally amounts to about 63% of a cow's weight."

Lots of issues with this concept though.  For one, being a snake farmer ain't no easy task.  "Jim, have you seen Friskers the barn cat?  Jim....Jim...where are you, I thought I left you in the snake barn?"

Discerning Insect Eaters - The Flavors of Different Ant Species
Evidently, different species of ants have different flavors.  For example, "Weaver ants were characterized as having a nutty, sweet and caramel-like aroma caused by the presence of various pyrazines and pyrroles, but the researchers also detected hay and urine-like off-flavors likely due to high concentrations of amines."  

What wine do you pair to complement that urine-life off-flavor?


Scientific Amerian
https://www.scientificamerican.com/article/snake-steak-could-be-a-climate-friendly-source-of-protein
Snake Steak Could Be a Climate-Friendly Source of Protein

Pythons turn their food into meat pretty efficiently, a study finds, making them an intriguing alternative to climate-unfriendly cows

MARCH 14, 2024

CDC Announces Salmonella Outbreak Linked to NJ Charcuterie Product Is Over

CDC announced that the Salmonella outbreak linked to charcuterie meats is over.  The product, manufactured by Fratelli Beretta in Mount Olive NJ was recalled in January.  CDC now states there have been 104 cases in 33 States with 27 hospitalizations.

https://www.cdc.gov/salmonella/charcuterie-meats-01-24/index.html
Salmonella Outbreak Linked to Charcuterie Meats
Posted March 28, 2024

This outbreak investigation is over. The recalled meats have a long shelf life, so double check your refrigerators for recalled food. Learn what else you can do to protect yourself from getting sick from Salmonella.

Fast Facts
Illnesses: 104
Hospitalizations: 27
Deaths: 0
States: 33
Recall: Yes
Investigation status: Closed

Massachusetts Seafood Facility Gets Warning Letter Painting A Different Picture Than Their Web Presence

FDA issued a Warning Letter to F1 Foods Inc, of Bridgewater, MA, a processor of ready-to-eat (RTE) prepared foods, including the processing of seafood and acidified food products.  It seems this facility was operating as if not regulations exist.  However, if you look at their website, you would think this place was outstanding.  They even do consulting on HACCP??https://www.flavorfirstfoods.com/contact-us

• Failed to provide the FDA information on the scheduled processes from a qualified person for  Marinara Sauce
• Failed to have operators of processing and packaging systems under the operating supervision of a person who has attended and satisfactorily completed a school approved by the FDA for pH controls and critical factors in acidification, as required by 21 CFR 114.10. Specifically, no one in your facility has attended a Better Process Controls course or any other approved FDA training in the manufacturing of acidified foods.
• Did not implement the monitoring procedures at the following critical control points listed in your HACCP plan for refrigerated, ready-to-eat, heat treated, clam chowder in reduced oxygen packaging:
• Did not follow the monitoring procedure of continuous monitoring of the product temperature to ensure minimum internal temperature of (b)(4) at the Hot Fill CCP with a (b)(4) inspection of the continuous time and temperature recording chart before starting each batch. Employees were observed using a stem thermometer to monitor the temperature of the clam chowder before filling. FDA recommends continuous temperature monitoring at the hot fill step to ensure the cooked soup is hot filled at or above the proper temperature.
• Did not follow the monitoring procedure of “maintain temp at (b)(4)” at the Cooking CCP to control pathogenic bacteria survival through cooking. On July 26, 2023, you were observed taking only a single temperature during the cooking step for a batch of clam chowder which was observed to be (b)(4); however, you did not continue to measure the temperature for a period of (b)(4) to ensure that the clam chowder stayed at (b)(4) to ensure pathogen reduction as required by your HACCP plan. Furthermore, the first several bags of finished clam chowder that were used to prime the bagging system were reintroduced back into the kettle and never reverified time/temperature requirement of a (b)(4) as required by your HACCP plan. 
• Did not follow your monitoring procedure of monitoring the water bath for residual chlorine using a (b)(4) before the use of the water bath at the Cooling After Cooking CCP to control the hazard of post-production contamination. You did not implement this monitoring procedure. Additionally, during the inspection on July 26, 2023, finished sealed bags of clam chowder were observed being cooled in water which was recovered water from your ice machine condensate drainpipe that was untreated.
• Did not take reasonable measures and precautions to ensure that all persons working in direct contact with food wash hands thoroughly (and sanitize if necessary to protect against contamination with undesirable microorganisms) in an adequate hand-washing facility before starting work, after each absence from the work station, and at any time when the hands may have become soiled or contaminated,
• Did not maintain buildings, fixtures, and other physical facilities of your plant in a clean and sanitary condition and in repair adequate to prevent food from becoming adulterated 1) rusted metal plates with black debris and a white substance were observed directly above exposed glass jars of marinara sauce, 2)clutter was observed along the walls and floor wall junctures of the dry storage area 3) the stem thermometer used to measure the temperature of your clam chowder was observed stored in a PVC There was condensate dripping directly inside the pipe  4) firm does not have a bathroom inside their facility. Employees must access the adjacent firm to use a bathroom. On July 26, 2023, this bathroom was noted with cobwebs, black dirt and the toilet fixtures and wash sinks were soiled and not clean. The floor of the bathroom had clutter and black dirt. The entrance to the bathroom was cluttered with old equipment, trash, and debris on the floor.pe that was soiled with a brown substance. 
• Did not take effective measures to exclude pests from the manufacturing, processing, packing, and holding areas to protect against the contamination of food on the premises by pests
• Did not clean non-food-contact surfaces of equipment in a manner and as frequently as necessary to protect against allergen cross-contact and against contamination of food, food-contact surfaces, and food-packaging materials

FDA Warning Letter

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/warning-letters/f1-foods-inc-dba-flavor-first-foods-inc-668515-03142024
F1 Foods Inc. D/B/A Flavor First Foods Inc.

FSIS Issues Health Alert for Frozen Siluriformes From China

USDA - FSIS is issuing a public health alert for imported frozen Siluriformes products that were illegally imported from the People’s Republic of China and are ineligible for entry into the United States. The products were not certified for export to the U.S. by the government of China as being produced under equivalent inspection, they do not identify a certified establishment number on their packaging, and they were not presented to FSIS for import reinspection as required. 

Description & Characteristics (from http://www.cport.net/product/view/striped-pangasius)

"Striped Pangasius are farm raised, primarily in the Mekong Basin of southern Vietnam.  Striped Pangasius is a scale-less, freshwater fish that like Tilapia, has gained a lot of commercial popularity in the US within the last 10 years.  Originally imported and marketed as Basa or Catfish, the fish now is only accepted by FDA to be marketed and sold as Striped Pangasius, Swai or Tra.  The changes and variety in acceptable market names have caused some confusion -  the safest way to know what you are buying is to refer to the scientific name:  Pangasius hypophthalmus.  Because of its fast growth rate (6-9 months) there is steady supply, and availability is year-round.  Striped Pangasius is a white fish, with mild flavor and a firm texture - allowing for versatile cooking applications.  Our brand Sea Port Panga® comes in a bright colorful case, available in both bulk and IVP (ready for retail) packaging."

https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-ineligible-frozen-siluriformes-products-imported
FSIS Issues Public Health Alert for Ineligible Frozen Siluriformes Products Imported from the People’s Republic of China

FSIS Announcement

WASHINGTON, March. 21, 2024 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for imported frozen Siluriformes products that were illegally imported from the People’s Republic of China and are ineligible for entry into the United States. The products were not certified for export to the U.S. by the government of China as being produced under equivalent inspection, they do not identify a certified establishment number on their packaging, and they were not presented to FSIS for import reinspection as required. These factors make the products ineligible to import into the U.S. and unfit for human consumption. FSIS is working with other agencies to investigate how these products entered the country.

FDA and CDC Announce E. coli Outbreak Linked to Raw Milk Cheese is Over

FDA and CDC provided an update on the pathogenic E. coli outbreak linked to raw milk cheese. There have been 11 cases with 5 hospitalizations reported.

Case Counts

Total Illnesses: 11

Hospitalizations: 5

Deaths: 0

Last Sample Collection Dates: February 5, 2024

States with Cases: CA, CO, NJ, TX, UT

Product Distribution: Nationwide

 

The health alert was first issued in early February (https://pennstatefoodsafety.blogspot.com/2024/02/pathogenic-e-coli-outbreak-with-ten.html)
The last illness date was February 5, 2024.  FDA stated, "While E. coli has not been found in product samples, epidemiologic evidence shows that RAW FARM-brand Raw Cheddar cheese made by RAW FARM, LLC is the likely source of this outbreak."

https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-e-coli-o157h7-raw-cheddar-cheese-february-2024

Outbreak Investigation of E. coli O157:H7: Raw Cheddar Cheese (February 2024)

FDA’s Outbreak Investigation is closed. CDC declares outbreak over.

March 26, 2024

Trader Joe's Recalls Imported Cashews After FDA Testing Finds Salmonella

Wenders LLC of Dublin, CA is recalling specific production lots of Trader Joes Nuts – 50% Less Sodium Roasted & Salted Whole Cashews – (SKU Number – 37884) Lot# T12139, T12140, T12141, and T12142 because they have the potential to be contaminated with Salmonella.  The issue was identified through routine testing by FDA during import, which indicated that at least one of the recalled lots tested positive for the presence of Salmonella.

As part of the importers FSVP, the hazard analysis would identify pathogens as a significant hazard.   The company would need verification activities that would include a facility audit.  Along with that, product testing and records verification should be considered.  From the label, it looks as though the importer is buying from a few different countries, thus a few different suppliers.  

In these situations, it may be better to import the raw nut and have them roasted by a domestic processor where you have better control of the roasting process.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/wenders-llc-recalls-trader-joes-nuts-50-less-sodium-roasted-salted-whole-cashews-because-possible
Wenders LLC Recalls Trader Joes Nuts – 50% Less Sodium Roasted & Salted Whole Cashews Because of Possible Health Risk
Summary
Company Announcement Date:   March 17, 2024
FDA Publish Date:  March 18, 2024
Product Type:  Food & Beverages
Reason for Announcement:  Potential to be contaminated with Salmonella.
Company Name:  Wenders LLC
Brand Name:  Trader Joe’s
Product Description:  50% Less Salt Roasted & Salted Whole Cashews

Wisconsin Firm Recalls Dark Chocolate Cherry Granola for Undeclared Almonds

Kick Ash Products of Ellison Bay, WI is recalling Door County Love Dark Chocolate Cherry Granola with Lot #061241, because it may contain undeclared ALMONDS.  The recall was initiated after Kick Ash discovered that the Dark Chocolate Cherry Granola containing almonds was distributed in packaging that did not reveal the presence of almonds. Subsequent investigation indicates the problem was caused by a temporary breakdown in the company's production processes.

https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/kick-ash-products-issues-allergy-alert-undeclared-almonds-product
Kick Ash Products Issues Allergy Alert on Undeclared Almonds in Product
Summary
Company Announcement Date:  March 14, 2024
FDA Publish Date:  March 18, 2024
Product Type:  Food & Beverages
Reason for Announcement:  May contain undeclared almonds
Company Name:  Kick Ash Products, LLC
Brand Name:  Door Country Love
Product Description:  Dark Chocolate Cherry Granola

News on Food - 3/15/24 edition

When perusing through news sources, one comes across interesting (to me, and perhaps you) news items on food that are not food-safety related.  Here are very brief summaries and the  reference links at the bottom. 

• Is cabbage the next vegetable to make it big in restaurants? It seems to be turning up as a favorite for many innovative chefs, similar to what occurred with Brussel sprouts. Just a matter of time before I have my Steak au Poivre with a side of halushki at the newly renovated Nitany Lion Inn.- opening Fall of 2024.

• Is gravy the next ketchup? The folks at KraftHeinz are promoting their gravy as a ketchup type of condiment. There are many who add gravy to their fries, but to your hot dogs?

• Are you chewing gum?  It seems that pandemic was not only a death nail for many restaurants, but also dealt a sever blow to chewing gum. Many stopped chewing because of wearing masks and then never went back, or so the story goes.

• Microplastics have been reported to be everywhere.  But how much?  Hard to know when there is so much inconsistency of microplastic measurements.  "There are notable disparities in the reported numbers of MPs in foods and beverages, warranting a thorough investigation into the factors contributing to these discrepancies".

• The standard of identity was removed for frozen cherry pie.  Being the only frozen pie with a standard of identity, there was push to get rid of it.  However, we already see pies with little fruit in it. Currently, "The standard of quality for frozen cherry pie is as follows:  (i) The fruit content of the pie is such that the weight of the washed and drained cherry content is not less than 25 percent of the weight of the pie when determined by the procedure.

Quite frankly, there should be Standard Identity for all fruit pies with the amount of measurable fruit.  Have you purchased a blueberry pie and wondered where the blueberries are at?
Goes into effect April 15, 2024.  You need to buy some frozen cherry pies now, and then wait a good while and then buy some produced after this date and then do a comparison.

• A news story on pizza trends that was total crap.  It comes via a software company called Otter - "In celebration of Pi Day, the team at Otter dug into the 1 billion+ orders they’ve processed to discover pizzeria and pizza chain trends"  Anyhow, they ranked Pennsylvania as having one of the lowest rated pizza.. Their rating: "The states with the top rated pizzerias are: New Hampshire, Maine, Wisconsin, Kentucky, and Oklahoma"  Are you kidding me?  What a joke.

• Impossible foods, the maker of artificial meat products is changing their packaging to dark red color to give the impression of blood in an attempt to attract more meat lovers.

• Pizza-flavored beer?  "The Nestlé-owned brand is teaming up with IPA brewer, Voodoo Ranger, on a pizza-flavored beer called I(Pizza)A. The brew is described as “the ultimate blend of a Tombstone crispy crust, tangy tomato sauce, and savory herbs and spices.” It also reportedly features a finishing pepperoni kick of heat."  I like my beer beer-flavored.

CABBAGE

Robb Report
https://robbreport.com/food-drink/dining/cabbage-restaurant-trend-1235541546/
How Humble Cabbage Became a Culinary Darling at Fancy Restaurants
The cruciferous vegetable is being upgraded from its humble beginnings.
March 11, 2024
By TORI LATHAM

If you follow the Chinese zodiac, 2024 is the year of the dragon. According to Pantone, it’s the year of peach fuzz. And in the restaurant industry, it’s looking like 2024 will belong to the humble cabbage.

MMWR - 2023 Foodborne Illness Outbreak in Montana Associated with Morel Mushrooms

In this week's MMWR, the investigation report on an foodborne illness outbreak associated with morel mushrooms.  The key here was that morel mushrooms can contain toxins which are reduced through cooking.   These mushrooms were evidently not cooked.  So cook your morel mushrooms.

• During March–April 2023, a total of 51 persons reported mild to severe gastrointestinal illness after eating at restaurant A in Bozeman, Montana. The outbreak resulted in multiple severe outcomes, including three hospitalizations and two deaths. 
• The findings from this investigation suggest that uncooked or undercooked morel mushrooms were the likely source of the outbreak. The epidemiologic study demonstrated a clear association between consumption of the special sushi roll with morels and gastrointestinal illness, including a dose-response relationship, and an apparent stronger association among persons who ate the morels on a day when the morels served by restaurant A were reportedly uncooked. 
• The investigation highlights the importance of prompt cross-agency communication and collaboration, the utility of epidemiologic studies in foodborne disease outbreak investigations, and the need for additional research about the impact of morel mushroom consumption on human health. Although the toxins in morel mushrooms that might cause illness are not fully understood, proper preparation procedures, including thorough cooking, might help to limit adverse health effects.

https://www.cdc.gov/mmwr/volumes/73/wr/mm7310a1.htm

Outbreak Linked to Morel Mushroom Exposure — Montana, 2023
Weekly / March 14, 2024 / 73(10);219–224
Heather Demorest, MPH1; Rachel Hinnenkamp, MPH2; Maggie Cook-Shimanek, MD2; Alyssa N. Troeschel, PhD3; Michael Yeh, MD3; Thao-Phuong Christy Hallett, MD3; David Kuai, MD3; Johnni Daniel, DHSc3; Andrea Winquist, MD, PhD3 (VIEW AUTHOR AFFILIATIONS)

Summary
What is already known about this topic?
Although morel mushrooms are generally considered edible, rare cases of illness have been reported after consumption; little is known about the human health effects of morels. During March–April 2023, a total of 51 persons reported gastrointestinal illness after dining at a Montana restaurant; two patients died.

What is added by this report?
A case-control study identified morel mushrooms as the likely outbreak source. Consumption of raw morels was more strongly associated with illness than was consumption of cooked or partially cooked morels.

What are the implications for public health practice?
This outbreak investigation highlights the importance of prompt cross-agency communication, collaboration, and the use of epidemiologic studies to guide outbreak investigations. Morel mushrooms should be cooked before eating to mitigate potential toxic effects.