A California distributor is recalling chili powder after testing found a lot code of the product to be positive for Salmonella.
As we know, Salmonella can be an issue in spices that are not properly treated. It can then survive in the dry spices for an extended period of time. This spice appears to have directly imported from overseas, so the verification of that treatment may not have been what it should have been.
Anhing Corporation is a importer and distributor of foods manufactured in Southeastern Asia and South America.
FDA Recall Notice
Anhing Corporation Announces a Voluntary Recall of Chili Powder Due to Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm395859.htm
Contact:Consumer: 1-323-221-8003
FOR IMMEDIATE RELEASE - May 2, 2014 - Anhing Corporation of Los Angeles, CA is conducting a Nationwide recall of Caravelle Brand Chili Powder in 8 ounce plastic tubs lot code 560916, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
The product was distributed through retail stores.
Thursday, May 8, 2014
Organic Eggs Recalled Due to Salmonella Contamination
A firm is recalling certified organic eggs distributed in Colorado after their own testing found the presence of Salmonella in some of the eggs.
To control Salmonella in eggs, careful attention must be given to controlling Salmonella in the laying flocks. Just because they are certified organic does not automatically exempt the chickens or the eggs from Salmonella contamination.
FDA Recall Notice
Sixdog Investments Voluntarily Recalls Eggs Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact
Consumer:
(970) 286-0080
FOR IMMEDIATE RELEASE - May 1, 2014 - Sixdog Investments, LLC is voluntarily recalling some cases of their certified organic eggs, because of the potential they are contaminated with Salmonella. This voluntary field action was initiated because of routine testing results, and not because of illness to date from consumption.
To control Salmonella in eggs, careful attention must be given to controlling Salmonella in the laying flocks. Just because they are certified organic does not automatically exempt the chickens or the eggs from Salmonella contamination.
FDA Recall Notice
Sixdog Investments Voluntarily Recalls Eggs Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact
Consumer:
(970) 286-0080
FOR IMMEDIATE RELEASE - May 1, 2014 - Sixdog Investments, LLC is voluntarily recalling some cases of their certified organic eggs, because of the potential they are contaminated with Salmonella. This voluntary field action was initiated because of routine testing results, and not because of illness to date from consumption.
CA Produce Company Recalls Mangos After Positive Listeria Test Result
A California produce company is recalling mangos after FDA testing found a single sample positive with Listeria.
Salmonella has traditionally been more of an issue with mangos because of risk that surface contamination could be transferred to the inner surface of the fruit. For Listeria to be an issue, there would probably have to be a growth opportunity for the organism in some product made from the mango or there would need to be a high level of contamination on the exterior surface.
FDA Recall Notice
Pacific Organic Produce Announce Voluntary Recall of Mangos Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact: Consumer:415-673-5555 amy@pacorg.com
FOR IMMEDIATE RELEASE - May 5th, 2014 - Pacific Organic Produce, San Francisco, CA is voluntarily recalling a limited number of cases of organic Tommy Atkins mangos (PLU numbers 94051 & 94959) that were sold under the Purity Organic brand between the dates of April 14, 2014 and May 2, 2014 due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other mangos or products under the Purity Organic brand are being recalled.
Salmonella has traditionally been more of an issue with mangos because of risk that surface contamination could be transferred to the inner surface of the fruit. For Listeria to be an issue, there would probably have to be a growth opportunity for the organism in some product made from the mango or there would need to be a high level of contamination on the exterior surface.
FDA Recall Notice
Pacific Organic Produce Announce Voluntary Recall of Mangos Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact: Consumer:415-673-5555 amy@pacorg.com
FOR IMMEDIATE RELEASE - May 5th, 2014 - Pacific Organic Produce, San Francisco, CA is voluntarily recalling a limited number of cases of organic Tommy Atkins mangos (PLU numbers 94051 & 94959) that were sold under the Purity Organic brand between the dates of April 14, 2014 and May 2, 2014 due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other mangos or products under the Purity Organic brand are being recalled.
Friday, April 25, 2014
FDA releases Food Code Reference System
FDA has released the Food Code Reference System, (FCRS) a search tool for providing additional information on questions posed to FDA on various provisions in the Food Code. It can be used when looking for specific issues that may come up. For example:
Can a wait staffer or server not involved in food prep have artificial nails? ? Short answer from what was posted – no.
What is the maximum strength allowed for a chlorine hand dip? ? Short answer from what was posted – there is no maximum, only a minimum of 100 mg/L of chlorine?
Are eggs that have been pasteurized in the shell shelf stable? Short answer – no, but they are free from Salmonella.
So this may be a useful site when you have a specific question and are looking for support documentation. However the amount of items in the database is limited and you may not find what you need. And I found that the answers could be somewhat basic. For example, a question on allergens and cooking oil is pretty simplistic in its response. It gets to the fact that allergens from food can be transferred by oils, but does not get to a question that is often posed, ant that is, what is defined as a refined oil.
Possible reason is that the database has answers that were posted over a 8 or so year range, and so these questions/answers may not provide sufficient depth to some of the more complex questions that arise today. Perhaps as time goes, these questions will be posed to FDA and then this information will become searchable on the database.
Overall, I find that the information listed in the Annex section of the 2013 Food Code (the section that supports the 2013 Food Code) to be a better source for supporting documentation, however, for more specific questions you may come across, the FCRS can be a tool to find that answer.
One other issue….the FDA website is sooooo slooowwwww.
FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm394144.htm
FDA Releases Searchable Database - Food Code Reference System
Latest effort to strengthen understanding and application of the FDA Model Food Code
April 21, 2014
The U.S. Food and Drug Administration (FDA) has created the Food Code Reference System1 as part of an effort to promote consistent understanding and application of the FDA’s Food Code.
The FDA Food Code -- a model that has been widely adopted by state, local, tribal and territorial regulatory agencies -- provides FDA’s best advice for a uniform system of provisions to address the safety and protection of food offered at retail and in food service. The food code assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
The new Food Code Reference System, a searchable database that answers questions users may have about the Food Code and the application of its model regulations, will help to promote nationwide consistency and increase transparency about the Food Code.
Federal, state, local, tribal, and territorial government agencies; consumers, and stakeholders from academia and industry will benefit from this database as they promote compliance with their respective food safety requirements throughout the United States.
The Food Code Reference System contains entries derived from responses to Food Code-related questions posed to FDA.
Initially, users of the FCRS will find more than 20 entries that clarify many issues including:
The storage of foods that require temperature control for safety.
The design of food establishments and the cleaning of food equipment.
Bare-hand contact with ready-to-eat foods
Preventing contamination of food through proper hand hygiene and employee attire
The FDA intends to add entries it believes are important to the uniform application of the Food Code and that may have implications across all jurisdictions that regulate food establishments. These entries will reflect questions previously answered by FDA as well as responses to future inquires that FDA receives.
The Food Code Reference Systems contains a User Manual and a Frequently Asked Questions (FAQs) page, both accessible from the log-in page. After an initial registration, system users can search the database using dropdown menus, keyword search, date fields, or a combination of these options. Users can also retrieve, view, and save documents to a local computer system. The materials contained in the Food Code Reference System are developed and issued by the Retail Food Protection Team in FDA’s Center for Food Safety and Applied Nutrition.
More information on FDA’s Food Code Reference System is available at http://www.fda.gov/retailfoodprotection2. Questions about the use of FDA’s Food Code Reference System can also be sent by email to: Retailfoodprotectionteam@fda.hhs.gov.
Can a wait staffer or server not involved in food prep have artificial nails? ? Short answer from what was posted – no.
What is the maximum strength allowed for a chlorine hand dip? ? Short answer from what was posted – there is no maximum, only a minimum of 100 mg/L of chlorine?
Are eggs that have been pasteurized in the shell shelf stable? Short answer – no, but they are free from Salmonella.
So this may be a useful site when you have a specific question and are looking for support documentation. However the amount of items in the database is limited and you may not find what you need. And I found that the answers could be somewhat basic. For example, a question on allergens and cooking oil is pretty simplistic in its response. It gets to the fact that allergens from food can be transferred by oils, but does not get to a question that is often posed, ant that is, what is defined as a refined oil.
Possible reason is that the database has answers that were posted over a 8 or so year range, and so these questions/answers may not provide sufficient depth to some of the more complex questions that arise today. Perhaps as time goes, these questions will be posed to FDA and then this information will become searchable on the database.
Overall, I find that the information listed in the Annex section of the 2013 Food Code (the section that supports the 2013 Food Code) to be a better source for supporting documentation, however, for more specific questions you may come across, the FCRS can be a tool to find that answer.
One other issue….the FDA website is sooooo slooowwwww.
FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm394144.htm
FDA Releases Searchable Database - Food Code Reference System
Latest effort to strengthen understanding and application of the FDA Model Food Code
April 21, 2014
The U.S. Food and Drug Administration (FDA) has created the Food Code Reference System1 as part of an effort to promote consistent understanding and application of the FDA’s Food Code.
The FDA Food Code -- a model that has been widely adopted by state, local, tribal and territorial regulatory agencies -- provides FDA’s best advice for a uniform system of provisions to address the safety and protection of food offered at retail and in food service. The food code assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
The new Food Code Reference System, a searchable database that answers questions users may have about the Food Code and the application of its model regulations, will help to promote nationwide consistency and increase transparency about the Food Code.
Federal, state, local, tribal, and territorial government agencies; consumers, and stakeholders from academia and industry will benefit from this database as they promote compliance with their respective food safety requirements throughout the United States.
The Food Code Reference System contains entries derived from responses to Food Code-related questions posed to FDA.
Initially, users of the FCRS will find more than 20 entries that clarify many issues including:
The storage of foods that require temperature control for safety.
The design of food establishments and the cleaning of food equipment.
Bare-hand contact with ready-to-eat foods
Preventing contamination of food through proper hand hygiene and employee attire
The FDA intends to add entries it believes are important to the uniform application of the Food Code and that may have implications across all jurisdictions that regulate food establishments. These entries will reflect questions previously answered by FDA as well as responses to future inquires that FDA receives.
The Food Code Reference Systems contains a User Manual and a Frequently Asked Questions (FAQs) page, both accessible from the log-in page. After an initial registration, system users can search the database using dropdown menus, keyword search, date fields, or a combination of these options. Users can also retrieve, view, and save documents to a local computer system. The materials contained in the Food Code Reference System are developed and issued by the Retail Food Protection Team in FDA’s Center for Food Safety and Applied Nutrition.
More information on FDA’s Food Code Reference System is available at http://www.fda.gov/retailfoodprotection2. Questions about the use of FDA’s Food Code Reference System can also be sent by email to: Retailfoodprotectionteam@fda.hhs.gov.
Friday, April 11, 2014
Spices and Herbs recalled due to postive Salmonella tests
Two different products, one a spice and the other herb (dried sweet basil), are being recalled after testing indicated the presence of Salmonella.
There has been increasing attention on herbs and spices with regard to Salmonella. FDA recently issued a report on the risks associated with spices. And most of the recent issues, including the recent issue with black peppercorn and an organic fresh basil product, have been small producers that have been found to contain Salmonella through testing, often completed by the FDA.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm392650.htmFDA Recall Notice
Lisy Corporation Issues Recall on: Lisy Sweet Basil (Albahaca) 6 Oz., Item 1132 Lot #'s A013 0518 & A014 0518
Contact:
Consumer: 1-305-836-6001 ext. 233
Media: Henry Rosen 305-836-6001 hrosen@lisycorp.com
FOR IMMEDIATE RELEASE - April 9, 2014 - Lisy Corporation of Miami, FL is voluntarily recalling Lisy Sweet Basil (Albahaca), 6 oz jar, Item #1132, Lot #'s A013 0518 & A014 0518, because it has the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e. infected aneurysms), endocarditis and arthritis.
No illnesses have been reported to date in connection with this recall.
Lisy Sweet Basil- 6oz, bottle, UPC Code 0 96786 30032 8 began distribution on 01/15/2014 in retail stores in the states of New Jersey, New York, Rhode Island, and Maryland.
The voluntary recall was initiated by Lisy after a routine sampling by the FDA revealed the presence of Salmonella in the Lisy Sweet Basil (Albahaca), 6 oz., Lot #'s A013 0518 & A014 0518.
Any consumers that have purchased Lisy Sweet Basil (Albahaca), 6 oz., from Jan 15, 2014 to present are urged not to eat the product, and dispose of it or return product to the place of purchase for a replacement or for a full refund. Consumers with questions may contact the company at 1-305-836-6001 ext. 233.
Consumers with questions may contact Henry Rosen at 305-836-6001 ext. 233 from 8:00 am – 5:00 pm EST, Monday through Friday.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm392887.htm
Fernandez Chile Company Inc. Recalls 4oz Chile Molido Puro and 6oz Chile Rojo Potential Salmonella Contamination
Contact: Consumer: Blair Fernandez 719-589-6043 chile@amigo.net
FOR IMMEDIATE RELEASE - April 10, 2014 - Fernandez Chile Company Inc of Alamosa, Colorado is recalling 4oz Chile Molido Puro UPC code 77601-10011 and 6oz Chile Rojo UPC code 77601-10053 because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis and arthritis.
The recalled 4oz Chile Molido Puro UPC code 77601-10011 and 6oz Chile Rojo UPC code 77601-10053 was distributed in Colorado, New Mexico, Wyoming, Utah, Arizona, and California. King Soopers, Safeway, City Market and various independent grocers received these products.
The 4oz Chile Molido Puro UPC code 77601-10011 comes in a clear plastic bag marked with an expiration of 01 2017 on the back. The 6oz Chile Rojo UPC code 77601-10053 comes in a clear plastic bag marked with an expiration 02 2017 on the back.
No illnesses have been reported to date in connection with this problem.
The potential for contamination was noted after routine testing by an independent lab revealed the presence of Salmonella in some of the 4oz Chile Molido Puro and 6oz Chile Rojo.
These products are being recalled and taken out of production while the company and the FDA continue their investigation into the source of the contamination.
Consumers who have purchased these products are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Blair Fernandez at Fernandez Chile Company Inc. at 719-589-6043 Monday - Thursday 8:00am - 5:00pm MDT
Pizza worker diagnosed with Hepatitis A potentially exposes thousands to the virus
A North Carolina Papa John's foodservice worker was diagnosed with Hepatitis A, this after he worked for about 2 weeks. During that time, some 2,400 orders were placed (at 4 people per pie, and each order was at least one pie, that could potentially mean about 10,000 people have been exposed).
There is a long delay from the time someone who is exposed with Hepatitis A until they see symptoms. And in this case, it took even longer from the time he had symptoms until the time he was diagnosed.
This worker had traveled overseas and probably contracted the disease during that trip.
It is important for those who have been exposed to get vaccinated, especially those who are more susceptible.
There is a long delay from the time someone who is exposed with Hepatitis A until they see symptoms. And in this case, it took even longer from the time he had symptoms until the time he was diagnosed.
This worker had traveled overseas and probably contracted the disease during that trip.
It is important for those who have been exposed to get vaccinated, especially those who are more susceptible.
A few interesting notes form the CDC website.
- Hepatitis A is a contagious liver disease that results from infection with the Hepatitis A virus. It can range in severity from a mild illness lasting a few weeks to a severe illness lasting several months. Hepatitis A is usually spread when a person ingests fecal matter — even in microscopic amounts — from contact with objects, food, or drinks contaminated by the feces, or stool, of an infected person.
- If you were recently exposed to Hepatitis A virus and have not been vaccinated against Hepatitis A, you might benefit from an injection of either immune globulin or Hepatitis A vaccine. However, the vaccine or immune globulin must be given within the first 2 weeks after exposure to be effective.
- The Hepatitis A virus is extremely hearty. It is able to survive the body’s highly acidic digestive tract and can live outside the body for months. High temperatures, such as boiling or cooking food or liquids for at least 1 minute at 185°F (85°C), kill the virus, although freezing temperatures do not.
- Some people get Hepatitis A and have no symptoms of the disease. Adults are more likely to have symptoms than children. If symptoms occur, they usually appear anywhere from 2 to 6 weeks after exposure. Symptoms usually develop over a period of several days. Symptoms usually last less than 2 months, although some people can be ill for as long as 6 months.
- Almost all people who get Hepatitis A recover completely and do not have any lasting liver damage, although they may feel sick for months. Hepatitis A can sometimes cause liver failure and death, although this is rare and occurs more commonly in persons 50 years of age or older and persons with other liver diseases, such as Hepatitis B or C.
- There are no special treatments for Hepatitis A. Most people with Hepatitis A will feel sick for a few months before they begin to feel better. A few people will need to be hospitalized. During this time, doctors usually recommend rest, adequate nutrition, and fluids. Alcohol [unfortunately] should be avoided.
- Anyone traveling to or working in countries with high rates of Hepatitis A should talk to a health professional about getting vaccinated. Hepatitis A vaccine is highly effective in preventing Hepatitis A virus infection. Protection begins approximately 2 to 4 weeks after the first injection. A second injection results in long-term protection.
Charlotte Observer
http://www.charlotteobserver.com/2014/04/10/4832499/officials-papa-johns-worker-contracted.html#.U0fpe6PD99A
Officials: Mecklenburg Papa John’s worker contracted hepatitis A
By Karen Garloch The Charlotte Observer
Posted: Thursday, Apr. 10, 2014
Modified: Thursday, Apr. 10, 2014
Mecklenburg County health officials are urging customers who ate food from a Papa John’s restaurant in the northeast part of the county from March 28 to April 7 to get a hepatitis A vaccine.
A worker at the restaurant, at 8016 Cambridge Commons Drive, became ill March 24 but wasn’t diagnosed until April 7 after he was hospitalized. The Health Department learned of his illness Wednesday, according to Health Director Dr. Marcus Plescia.
http://www.charlotteobserver.com/2014/04/10/4832499/officials-papa-johns-worker-contracted.html#.U0fpe6PD99A
Officials: Mecklenburg Papa John’s worker contracted hepatitis A
By Karen Garloch The Charlotte Observer
Posted: Thursday, Apr. 10, 2014
Modified: Thursday, Apr. 10, 2014
Mecklenburg County health officials are urging customers who ate food from a Papa John’s restaurant in the northeast part of the county from March 28 to April 7 to get a hepatitis A vaccine.
A worker at the restaurant, at 8016 Cambridge Commons Drive, became ill March 24 but wasn’t diagnosed until April 7 after he was hospitalized. The Health Department learned of his illness Wednesday, according to Health Director Dr. Marcus Plescia.
Monday, April 7, 2014
Whole Genome Sequencing - A Food Safety Game Changer
A new tool is going to have a huge impact on food safety - whole genome sequencing. Whole genome sequencing is a laboratory process that determines the complete DNA sequence of an organism's genome at a single time.
Using this tool, investigators can tell whether an organism found in a food is the same organism that caused the illness. In the past, investigators looked a fragmentation patterns on a gel (PFGE) or looked for certain genetic markers. But with whole genome sequencing (WGS), they can tell, whether an organism is the same, down to a DNA base pair comparison in the whole genome, which for bacteria, is in the range of 4 million base pairs
This tool has already been used in determination that cheese was responsible for a Listeria outbreak.
Twenty years ago, sequencing the whole genome of a living organism was a monumental undertaking, but within the last 10 years, the development and commercialization of the process, has dramatically improved the price and drastically decreased the time needed. Now, this tool is available for investigators to definitely determine the bacteria involved in outbreaks.
Boston.com
http://www.boston.com/lifestyle/health/2014/04/07/experts-decode-germs-dna-fight-food-poisoning/o2wuRAP6LOZmuuCbalGsJM/singlepage.html
Experts decode germ’s DNA to fight food poisoning / AP Medical Writer / April 7, 2014
WASHINGTON — Chances are you’ve heard of mapping genes to diagnose rare diseases, predict your risk of cancer and tell your ancestry. But to uncover food poisonings?
The nation’s disease detectives are beginning a program to try to outsmart outbreaks by routinely decoding the DNA of potentially deadly bacteria and viruses.
The initial target is listeria, the third-leading cause of death from food poisoning and bacteria that are especially dangerous to pregnant women. Already, the government credits the technology with helping to solve a listeria outbreak that killed one person in California and sickened seven others in Maryland.
“This really is a new way to find and fight infections,” said Dr Tom Frieden, director of the Centers for Disease Control and Prevention. “One way to think of it is identifying a suspect by a lineup or by a fingerprint?”
Whole genome sequencing, or mapping all of an organism’s DNA, has become a staple of medical research. But in public health, it has been used more selectively, to investigate particularly vexing outbreaks or emerging pathogens, such as a worrisome new strain of bird flu.
Using this tool, investigators can tell whether an organism found in a food is the same organism that caused the illness. In the past, investigators looked a fragmentation patterns on a gel (PFGE) or looked for certain genetic markers. But with whole genome sequencing (WGS), they can tell, whether an organism is the same, down to a DNA base pair comparison in the whole genome, which for bacteria, is in the range of 4 million base pairs
This tool has already been used in determination that cheese was responsible for a Listeria outbreak.
Twenty years ago, sequencing the whole genome of a living organism was a monumental undertaking, but within the last 10 years, the development and commercialization of the process, has dramatically improved the price and drastically decreased the time needed. Now, this tool is available for investigators to definitely determine the bacteria involved in outbreaks.
Boston.com
http://www.boston.com/lifestyle/health/2014/04/07/experts-decode-germs-dna-fight-food-poisoning/o2wuRAP6LOZmuuCbalGsJM/singlepage.html
Experts decode germ’s DNA to fight food poisoning / AP Medical Writer / April 7, 2014
WASHINGTON — Chances are you’ve heard of mapping genes to diagnose rare diseases, predict your risk of cancer and tell your ancestry. But to uncover food poisonings?
The nation’s disease detectives are beginning a program to try to outsmart outbreaks by routinely decoding the DNA of potentially deadly bacteria and viruses.
The initial target is listeria, the third-leading cause of death from food poisoning and bacteria that are especially dangerous to pregnant women. Already, the government credits the technology with helping to solve a listeria outbreak that killed one person in California and sickened seven others in Maryland.
“This really is a new way to find and fight infections,” said Dr Tom Frieden, director of the Centers for Disease Control and Prevention. “One way to think of it is identifying a suspect by a lineup or by a fingerprint?”
Whole genome sequencing, or mapping all of an organism’s DNA, has become a staple of medical research. But in public health, it has been used more selectively, to investigate particularly vexing outbreaks or emerging pathogens, such as a worrisome new strain of bird flu.
Black Peppercorns Recalled Due to Potential Salmonella Contamination
Sprout Farmers Markets and Frontier Organic Spices are recalling containers of black peppercorns after random testing completed by FDA came up positive for Salmonella. The pepper was reportedly treated (steam pasteurization) and then tested before use by Frontier. No illnesses have been reported.
So what questions could be asked?
- Did the steam pasteurization step perform to the level needed to eliminate Salmonella? One could at microbial test results for other indicators such as generic E. coli, coliforms, and even APC? Also, it is important to conduct large sample testing of the peppercorns from this and other lots.
- Was the product potentially contaminated after the processing, perhaps during handling and repackaging? Are potential sources of contamination also handled within the peppercorn processing environment? Is environmental testing done, and hopefully if so, did those results indicate any issues? It will be important for the facility to conduct extensive testing of the processing environment including preoperational and in-process testing looking for Salmonella as well as indicators (coliforms and/or Enterobacteriaceae).
- Did the laboratory complete the verification testing correctly?
As we know, Salmonella can survive in dry environments (and products) for long periods of time.
FDA Recall Notice
Frontier Natural Products Co-op Initiates Voluntary Class 1 Recall Due to Possible Health Risk from Organic Black Peppercorns
Contact
Consumer:
1-800-669-3275
Media:
Anne Rierson, anne.rierson@frontiercoop.com
FOR IMMEDIATE RELEASE - April 4, 2014 - Frontier Natural Products Co-op is voluntarily recalling several of its products manufactured with organic black peppercorns that were sold under its Frontier and Simply Organic brands, Whole Foods Market 365 Everyday Value, and others due to potential Salmonella contamination. To date, no illnesses have been associated with these products.
Chicken Nuggets Recalled Due to the Potential for Contamination by Small Pieces of Plastic
Tyson is recalling 75,000 lbs of chicken nuggets due to the potential to have small pieces of plastic. It came to light after the company received numerous complaints. It is believed the plastic pieces were the result of a scraper inside of a blending machine.
To prevent such issues, it is important to have a good preventive maintenance program and good quality inspection program.
UPI
http://www.upi.com/Health_News/2014/04/06/Tyson-Foods-recalls-chicken-nugget-products-for-possible-plastic-pieces/5571396807813/#ixzz2yCyXRiOw
Tyson Foods recalls chicken nugget products for possible plastic pieces
Small pieces of plastic found in the chicken products resulted in some minor oral injuries.
By Alex Cukan | April 6, 2014 at 3:35 PM
SEDALIA, Mo., April 6 (UPI) -- Tyson Foods Inc. recalled more than 75,000 pounds of chicken nugget products that may be contaminated with small pieces of plastic and other extraneous materials.
The food company said it received consumer complaints that small pieces of plastic were found in the chicken products resulting in minor oral injury. The problem was traced to a product scraper inside a blending machine in the Sedalia, Mo., facility.
The recalled fully cooked chicken nuggets include:
To prevent such issues, it is important to have a good preventive maintenance program and good quality inspection program.
UPI
http://www.upi.com/Health_News/2014/04/06/Tyson-Foods-recalls-chicken-nugget-products-for-possible-plastic-pieces/5571396807813/#ixzz2yCyXRiOw
Tyson Foods recalls chicken nugget products for possible plastic pieces
Small pieces of plastic found in the chicken products resulted in some minor oral injuries.
By Alex Cukan | April 6, 2014 at 3:35 PM
SEDALIA, Mo., April 6 (UPI) -- Tyson Foods Inc. recalled more than 75,000 pounds of chicken nugget products that may be contaminated with small pieces of plastic and other extraneous materials.
The food company said it received consumer complaints that small pieces of plastic were found in the chicken products resulting in minor oral injury. The problem was traced to a product scraper inside a blending machine in the Sedalia, Mo., facility.
The recalled fully cooked chicken nuggets include:
Friday, April 4, 2014
Maintenance of Records Finalized in FSMA Regulation
The Establishment and Maintenance Rule become final for those companies in the U.S. who manufacture, process, pack, transport,
distribute, receive, hold, or import food for humans or animals, and foreign
persons who transport food in the U.S. Here is a simplified version of the FDA guidance to help you identify what you need to know about records needed for food operations.
Of course, this should already be in place, much having been required as part of the Bioterrorism Act of 2002.
What are the record availability requirements?
When FDA has a reasonable belief that an article of food, and any other article of food that FDA reasonably believes is likely to be adulterated and presents a threat of serious adverse health consequences or death to humans or animals, or when FDA believes that there is a reasonable probability that the use of or exposure to an article of food, will cause serious adverse health consequences or death to humans or animals, any records or other information accessible to FDA must be made readily available for inspection and photocopying or other means of reproduction. These records must be made available as soon as possible, not to exceed 24 hours from the time of receipt of the official request, from an officer or employee duly designated by the Secretary of Health and Human Services who presents appropriate credentials and a written notice.
The records may be kept in any format, paper or electronic, provided they contain all the required information.
The records requested may be related to the manufacture, processing, packing, transporting, distribution, receipt, holding, or importation of such an article of food that are maintained by, or on behalf of, an entity subject to the recordkeeping regulation, and at any location.
Of course, this should already be in place, much having been required as part of the Bioterrorism Act of 2002.
What are the record availability requirements?
When FDA has a reasonable belief that an article of food, and any other article of food that FDA reasonably believes is likely to be adulterated and presents a threat of serious adverse health consequences or death to humans or animals, or when FDA believes that there is a reasonable probability that the use of or exposure to an article of food, will cause serious adverse health consequences or death to humans or animals, any records or other information accessible to FDA must be made readily available for inspection and photocopying or other means of reproduction. These records must be made available as soon as possible, not to exceed 24 hours from the time of receipt of the official request, from an officer or employee duly designated by the Secretary of Health and Human Services who presents appropriate credentials and a written notice.
The records may be kept in any format, paper or electronic, provided they contain all the required information.
The records requested may be related to the manufacture, processing, packing, transporting, distribution, receipt, holding, or importation of such an article of food that are maintained by, or on behalf of, an entity subject to the recordkeeping regulation, and at any location.
Food Producers Push Back on FSMA's Feed Rule
A number of food producers, impacted by FSMA Animal Feed Regulation, have commented to FDA about the impositions that the regulation will make.
Many of the waste products generated by food processing plants, including grains generated by distillers, will be subject to the feed regulation because these products are fed to animals. The concern is that the producers will have to absorb additional costs to implement additional food safety controls over their waste streams. And in reality, there have been really no issues to support the need for this level of control.
For many, it may come to the point where it is more cost effective to dump rather then use these items for feed. From a sustainability standpoint, this is not the way to go. The regulation needs to written that makes it easy, yet safe, for producers to continue to use their waste streams, when appropriate, as a source of animal feed.
Many of the waste products generated by food processing plants, including grains generated by distillers, will be subject to the feed regulation because these products are fed to animals. The concern is that the producers will have to absorb additional costs to implement additional food safety controls over their waste streams. And in reality, there have been really no issues to support the need for this level of control.
The Safety of Nutritional Supplements
An article in the New England Journal of Medicine warns about the dangers of nutritional supplements. There is an increasing market of supplements, and unfortunately, the system for ensuring the safety of those supplements is inadequate.
These supplements are marketed to people looking to loose weight, to be more energetic, or to be less depressed, however, there have been instances where these supplements have been deadly or caused severe damage including liver failure. Many of us buy into the notion that a pill can fix our issues.
We also overuse many of our normal vitamins and supplements often without the scientific evidence to support such claims. In some cases, overuse can do more harm than good.
In a related case, there are parents who look to improve the health of their children through 'juicing'. An article in Medical Daily shows there is a trend for children to take 'detox juice blends". What works in adults may not be as good for children.
New England Journal of Medicine
http://www.nejm.org/doi/full/10.1056/NEJMp1315559
Perspective
Hazards of Hindsight — Monitoring the Safety of Nutritional Supplements
Pieter A. Cohen, M.D.
N Engl J Med 2014; 370:1277-1280April 3, 2014DOI: 10.1056/NEJMp1315559
Epidemiologists at the Centers for Disease Control and Prevention (CDC) recently confirmed what an astute liver-transplant surgeon in Honolulu already suspected: OxyElite Pro, a popular over-the-counter supplement, was responsible for a cluster of cases of severe hepatitis and liver failure.1 Although patients began to develop severe hepatitis in May 2013, the Food and Drug Administration (FDA), whose job it is to remove dangerous supplements from store shelves, did not learn of the cases until mid-September, 4 months later. By February 2014, the CDC had linked 97 cases, resulting in 47 hospitalizations, three liver transplantations, and one death, to OxyElite Pro. This dietary supplement was recalled, but nothing has been done to prevent another supplement from causing organ failure or death. Nor have any changes been made to improve the FDA's ability to detect dangerous supplements.
These supplements are marketed to people looking to loose weight, to be more energetic, or to be less depressed, however, there have been instances where these supplements have been deadly or caused severe damage including liver failure. Many of us buy into the notion that a pill can fix our issues.
We also overuse many of our normal vitamins and supplements often without the scientific evidence to support such claims. In some cases, overuse can do more harm than good.
In a related case, there are parents who look to improve the health of their children through 'juicing'. An article in Medical Daily shows there is a trend for children to take 'detox juice blends". What works in adults may not be as good for children.
New England Journal of Medicine
http://www.nejm.org/doi/full/10.1056/NEJMp1315559
Perspective
Hazards of Hindsight — Monitoring the Safety of Nutritional Supplements
Pieter A. Cohen, M.D.
N Engl J Med 2014; 370:1277-1280April 3, 2014DOI: 10.1056/NEJMp1315559
Epidemiologists at the Centers for Disease Control and Prevention (CDC) recently confirmed what an astute liver-transplant surgeon in Honolulu already suspected: OxyElite Pro, a popular over-the-counter supplement, was responsible for a cluster of cases of severe hepatitis and liver failure.1 Although patients began to develop severe hepatitis in May 2013, the Food and Drug Administration (FDA), whose job it is to remove dangerous supplements from store shelves, did not learn of the cases until mid-September, 4 months later. By February 2014, the CDC had linked 97 cases, resulting in 47 hospitalizations, three liver transplantations, and one death, to OxyElite Pro. This dietary supplement was recalled, but nothing has been done to prevent another supplement from causing organ failure or death. Nor have any changes been made to improve the FDA's ability to detect dangerous supplements.
The 2007 Peanut Butter Salmonella Outbreak - Criminal Investigation Still Ongoing
The Peter Pan Peanut Butter Salmonella Outbreak is a great case study in how Salmonella can contaminate a low moisture, ready-to-eat food. In this case, CDC reported indicated over 400 cases linked to peanut butter that had become contaminated due to "inadvertent moisture got into the production process", or a leaky roof.
Although this case is seven years old, it is not over yet for the parent company, ConAgra. According to a story in the Atlantic Business Chronicle, the plant underwent an investigation in 2011by the Justice Department for criminal wrongdoing. The company and the US Attorney's office are still in negotiations regarding the investigation, where it is possible that this "will likely involve a misdemeanor criminal disposition under the Food, Drug & Cosmetics Act."
The Chronicle reports that the company has spent $25 million in connection to the investigation. This is in addition to the 10's of millions spent on upgrading the plant and the 50 to 60 million for the recall itself. And of course there is the loss in sales over that time period.
Atlantic Business Chronicle
http://www.bizjournals.com/atlanta/news/2014/04/01/2007-peanut-butter-recall-hanging-over-conagra.html
2007 peanut butter recall hanging over ConAgra
David Allison
Editor- Atlanta Business Chronicle
Apr 1, 2014
Seven years after a recall of peanut butter made at a Georgia plant, federal investigations are still hanging over the head of ConAgra Foods Inc.
Although this case is seven years old, it is not over yet for the parent company, ConAgra. According to a story in the Atlantic Business Chronicle, the plant underwent an investigation in 2011by the Justice Department for criminal wrongdoing. The company and the US Attorney's office are still in negotiations regarding the investigation, where it is possible that this "will likely involve a misdemeanor criminal disposition under the Food, Drug & Cosmetics Act."
The Chronicle reports that the company has spent $25 million in connection to the investigation. This is in addition to the 10's of millions spent on upgrading the plant and the 50 to 60 million for the recall itself. And of course there is the loss in sales over that time period.
Atlantic Business Chronicle
http://www.bizjournals.com/atlanta/news/2014/04/01/2007-peanut-butter-recall-hanging-over-conagra.html
2007 peanut butter recall hanging over ConAgra
David Allison
Editor- Atlanta Business Chronicle
Apr 1, 2014
Seven years after a recall of peanut butter made at a Georgia plant, federal investigations are still hanging over the head of ConAgra Foods Inc.
Thursday, April 3, 2014
British Study Shows Organic Unlikely to Reduce Risk for Cancer
The British Journal of Cancer published an scientific study that indicates women who eat organic foods do not reduce the risk to develop cancer when compared to women who eat a more conventional diet.
British Journal of Cancer
http://www.nature.com/bjc/journal/vaop/ncurrent/abs/bjc2014148a.html
Organic food consumption and the incidence of cancer in a large prospective study of women in the United Kingdom
K E Bradbury1, A Balkwill1, E A Spencer2, A W Roddam3, G K Reeves1, J Green1, T J Key1, V Beral1 and K Pirie1 The Million Women Study Collaborators4
1Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford OX3 7LF, UK
2Department of Primary Care and Health Sciences, University of Oxford, Oxford OX2 6GG, UK
3Worldwide Epidemiology, GSK, Uxbridge UB11 1BT, UK
Correspondence: Dr KE Bradbury, E-mail: kathryn.bradbury@ceu.ox.ac.uk
4Members of the Million Women Study Collaborators are listed before References.
Received 3 December 2013; Revised 24 February 2014; Accepted 26 February 2014
Advance online publication 27 March 2014Top of page
Abstract
Background:
Organically produced foods are less likely than conventionally produced foods to contain pesticide residues.
Methods:
We examined the hypothesis that eating organic food may reduce the risk of soft tissue sarcoma, breast cancer, non-Hodgkin lymphoma and other common cancers in a large prospective study of 623 080 middle-aged UK women. Women reported their consumption of organic food and were followed for cancer incidence over the next 9.3 years. Cox regression models were used to estimate adjusted relative risks for cancer incidence by the reported frequency of consumption of organic foods.
Results:
At baseline, 30%, 63% and 7% of women reported never, sometimes, or usually/always eating organic food, respectively. Consumption of organic food was not associated with a reduction in the incidence of all cancer (n=53 769 cases in total) (RR for usually/always vs never=1.03, 95% confidence interval (CI): 0.99–1.07), soft tissue sarcoma (RR=1.37, 95% CI: 0.82–2.27), or breast cancer (RR=1.09, 95% CI: 1.02–1.15), but was associated for non-Hodgkin lymphoma (RR=0.79, 95% CI: 0.65–0.96).
Conclusions:
In this large prospective study there was little or no decrease in the incidence of cancer associated with consumption of organic food, except possibly for non-Hodgkin lymphoma.
Keywords:
organic food; cancer; cohort; women
Tuesday, April 1, 2014
Changing an Establishment's Name Does Not Rid a Facility of Listeria
A Brooklyn fish processing plant was ordered to shut down due to Listeria....Listeria that never seemed to go away, even after the established changed ownership. However, according to this report, the new and old ownership failed to take sufficient corrective actions.
We have seen in numerous cases, that once Listeria gains a foothold in a facility, the best you can do is control it...and that takes a lot of work. According to a prominent lawyer website report, FDA had found Listeria in the facility 48 times over a 6 year period...presumably the same strain.
Even used equipment can harbor Listeria for years. To rid used equipment of Listeria, intense detail cleaning is needed. For a plant, detailed cleaning to the point of pathogen free can be a bit more difficult (drains, cracks in floors, etc).
Listeria is not the only pathogen that can be a problematic environmental pathogen. In 2008, Mars Pet Food closed a facility after a restart failed after two recalls due to Salmonella. It will be interesting to see if after the Sunland Food plant purchase, whether that facility will have ongoing issues.
Daily News
http://www.nydailynews.com/new-york/judge-shuts-brooklyn-fish-processing-plant-article-1.1740508
Judge shuts down Brooklyn fish processing plant
A federal judge has ordered the shutdown of Brooklyn fish processing plant New York City Fish, which has been plagued for years by life-threatening Listeria bacteria.
BY John Marzulli
NEW YORK DAILY NEWS
Monday, March 31, 2014, 1:10 PM
A federal judge has ordered the shutdown of a Brooklyn fish processing plant that has been plagued for years by life-threatening Listeria bacteria.
Judge Roslynn Mauskopf stuck a harpoon in New York City fish, granting the government's request for a permanent injunction against the plant located on Chester St. in Brownsville, which distributes smoked salmon, mackerel and herring.
We have seen in numerous cases, that once Listeria gains a foothold in a facility, the best you can do is control it...and that takes a lot of work. According to a prominent lawyer website report, FDA had found Listeria in the facility 48 times over a 6 year period...presumably the same strain.
Even used equipment can harbor Listeria for years. To rid used equipment of Listeria, intense detail cleaning is needed. For a plant, detailed cleaning to the point of pathogen free can be a bit more difficult (drains, cracks in floors, etc).
Listeria is not the only pathogen that can be a problematic environmental pathogen. In 2008, Mars Pet Food closed a facility after a restart failed after two recalls due to Salmonella. It will be interesting to see if after the Sunland Food plant purchase, whether that facility will have ongoing issues.
Daily News
http://www.nydailynews.com/new-york/judge-shuts-brooklyn-fish-processing-plant-article-1.1740508
Judge shuts down Brooklyn fish processing plant
A federal judge has ordered the shutdown of Brooklyn fish processing plant New York City Fish, which has been plagued for years by life-threatening Listeria bacteria.
BY John Marzulli
NEW YORK DAILY NEWS
Monday, March 31, 2014, 1:10 PM
A federal judge has ordered the shutdown of a Brooklyn fish processing plant that has been plagued for years by life-threatening Listeria bacteria.
Judge Roslynn Mauskopf stuck a harpoon in New York City fish, granting the government's request for a permanent injunction against the plant located on Chester St. in Brownsville, which distributes smoked salmon, mackerel and herring.
Monday, March 31, 2014
Country of Origin Labeling Requirement for Meat Moves Forward
The US Court of Appeals is allowing the country of origin labeling requirement (COOL) to move forward despite the challenge by meat producers.
The law will require processors and retailers to list where the animals used in the product were born, raised and slaughtered.
While this will provide information to consumers, there is no doubt it will add costs to the system. Just are important is that many countries such as Canada and Mexico will look at this as a trade barrier and may inflict retaliatory tactics to US trade.
Are the costs worth it? Do consumers really care?
Reuters
http://in.reuters.com/article/2014/03/28/usa-courts-regulations-food-idINL1N0MP1C920140328
U.S. meat groups thwarted in bid to block country-of-origin labels
(Reuters) - A U.S. appeals court on Friday rejected a challenge by meat producers to a federal regulation that specifies labeling requirements for certain meat products, a move applauded by rancher and consumer groups.
The law will require processors and retailers to list where the animals used in the product were born, raised and slaughtered.
While this will provide information to consumers, there is no doubt it will add costs to the system. Just are important is that many countries such as Canada and Mexico will look at this as a trade barrier and may inflict retaliatory tactics to US trade.
Are the costs worth it? Do consumers really care?
Reuters
http://in.reuters.com/article/2014/03/28/usa-courts-regulations-food-idINL1N0MP1C920140328
U.S. meat groups thwarted in bid to block country-of-origin labels
(Reuters) - A U.S. appeals court on Friday rejected a challenge by meat producers to a federal regulation that specifies labeling requirements for certain meat products, a move applauded by rancher and consumer groups.
Fresh Express Recalls Packages of Salad Due to Listeria
Fresh Express is recalling 10oz and 6 oz packages of Italian Salad due to the potential to be contaminated with Listeria. The product in question is already past its stated expiration date.
There was no information on how the issue was discovered.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm391048.htm
Fresh Express Issues Recall of Limited Quantity of Already Expired Italian Salad Due to Possible Health Risk, No Illnesses Cited
FOR IMMEDIATE RELEASE - March 28, 2014 - Salinas, California – Fresh Express Incorporated has issued a recall of a limited number of cases of 10 oz. and 6oz. Italian Salad with the already expired Use-by Date of March 26 and a Product Code of H071A11A due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other Fresh Express products are being recalled.
There was no information on how the issue was discovered.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm391048.htm
Fresh Express Issues Recall of Limited Quantity of Already Expired Italian Salad Due to Possible Health Risk, No Illnesses Cited
FOR IMMEDIATE RELEASE - March 28, 2014 - Salinas, California – Fresh Express Incorporated has issued a recall of a limited number of cases of 10 oz. and 6oz. Italian Salad with the already expired Use-by Date of March 26 and a Product Code of H071A11A due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other Fresh Express products are being recalled.
Reaching Consumers with Product Safety Information - A Challenge for FSMA Regulation
On March 26th, FDA issued advanced notice of their proposed Implementation of the Food and Drug Administration Food Safety Modernization Act Amendments to the Reportable Food Registry Provisions of the Federal Food, Drug, and Cosmetic Act(link). In summary, FDA is looking for a way to communicate food safety product notices (recalls) to consumers. The objectives are for companies to provide standardized information to FDA, FDA to develop a one-page recall notice regarding that food safety issue with a reportable food, and then that notice will then be distributed by the retail outlets, or grocery chains, to the consumers.
Sounds easy enough, however, there are many challenges in establishing a protocol that will work. Chiefly among them is the fact that consumers are not an easy group to reach with recall this type of information. So how do retailers do this to a point where it is not costly? And from a practical standpoint, will this mandated system have an impact compared to what currently happens today?
This has implications for the manufacturers, but more so for the grocery chains.
Here is a ‘quick’ summary, much taken directly from the seven page document published in the Federal Register.
Friday, March 28, 2014
Two companies vie for Sunland Foods plant
The vultures move in to pick the bones of the Sunland Food company - two companies are bidding for the food plant after Sunland went out of business due to a Salmonella related recall.
Hopefully, the lucky buyer has done their due diligence to ensure that the Salmonella is out of the plant.
The New York Times
Canadian Firm Wins Bidding for Peanut Butter Plant
http://www.nytimes.com/aponline/2014/03/26/us/ap-us-peanut-butter-plant.html?ref=aponline&_r=3
By THE ASSOCIATED PRESSMARCH 26, 2014, 6:57 P.M. E.D.T.
ALBUQUERQUE, N.M. — A federal judge Wednesday approved a Canadian company's last-minute $26 million cash offer for an eastern New Mexico peanut butter plant that went bankrupt after a salmonella outbreak and nationwide recall.
But the fight for Sunland Inc. appears far from over.
Lawyers for Hampton Farms of Severn, N.C., which won a first round of bidding for the company last week, were laying the groundwork for an appeal throughout the new auction and hearing where the sale to Golden Boy Foods Ltd. was approved.
At Wednesday morning's bidding, Hampton Farms increased its offer to $25.1 million, but only after making it clear it was doing so under protest and without waiving its right to appeal the ruling that forced the second round of bidding. The hearing to approve the sale was also peppered with motions and testimony aimed at appeal.
Hampton Farms bid $20 million for the plant March 20. But just minutes before a court hearing Friday to approve the sale, Golden Boy Foods called the bankruptcy trustee, Clarke Coll, with a $25 million cash offer.
Hopefully, the lucky buyer has done their due diligence to ensure that the Salmonella is out of the plant.
The New York Times
Canadian Firm Wins Bidding for Peanut Butter Plant
http://www.nytimes.com/aponline/2014/03/26/us/ap-us-peanut-butter-plant.html?ref=aponline&_r=3
By THE ASSOCIATED PRESSMARCH 26, 2014, 6:57 P.M. E.D.T.
ALBUQUERQUE, N.M. — A federal judge Wednesday approved a Canadian company's last-minute $26 million cash offer for an eastern New Mexico peanut butter plant that went bankrupt after a salmonella outbreak and nationwide recall.
But the fight for Sunland Inc. appears far from over.
Lawyers for Hampton Farms of Severn, N.C., which won a first round of bidding for the company last week, were laying the groundwork for an appeal throughout the new auction and hearing where the sale to Golden Boy Foods Ltd. was approved.
At Wednesday morning's bidding, Hampton Farms increased its offer to $25.1 million, but only after making it clear it was doing so under protest and without waiving its right to appeal the ruling that forced the second round of bidding. The hearing to approve the sale was also peppered with motions and testimony aimed at appeal.
Hampton Farms bid $20 million for the plant March 20. But just minutes before a court hearing Friday to approve the sale, Golden Boy Foods called the bankruptcy trustee, Clarke Coll, with a $25 million cash offer.
CDC's An Atlas of Salmonella
Plot a bunch of illness-causing strains of Salmonella over 4 decades onto the maps of the US and you get the Atlas of Salmonella. There are those geeks out there (you know who you are) that will really stick their nose in this, and some that may even consider wall papering their bathroom with it, but for most others.....not really sure at this point.
CDC Website
http://www.cdc.gov/salmonella/
New! Public health scientists have tracked Salmonella infections in the United States since 1962. By identifying the structures on the bacteria’s surfaces, scientists can classify the many types of Salmonella into serotypes.
An Atlas of Salmonella in the United States, 1968-2011
[PDF - 248 pages] is the first-of-its-kind report that charts over 40 years of laboratory-confirmed surveillance data on 32 Salmonella serotypes. The report includes analyses by age, sex, season, and geography, down to the county level. This is the first time CDC has posted these data online in a downloadable format.
CDC Website
http://www.cdc.gov/salmonella/
New! Public health scientists have tracked Salmonella infections in the United States since 1962. By identifying the structures on the bacteria’s surfaces, scientists can classify the many types of Salmonella into serotypes.
An Atlas of Salmonella in the United States, 1968-2011
[PDF - 248 pages] is the first-of-its-kind report that charts over 40 years of laboratory-confirmed surveillance data on 32 Salmonella serotypes. The report includes analyses by age, sex, season, and geography, down to the county level. This is the first time CDC has posted these data online in a downloadable format.Additional egg products recalled in light of FSIS investigation
Updated 4/1/14
USDA issued a public health alert for egg products due to the fact they were unfit for human consumption. This comes as FSIS investigates a recall that occurred by the Washington state company, Nutriom for a recall they had last month.
It has come to light in this notice that "FSIS issued the original recall because the company allegedly recorded false laboratory results. The company allegedly produced negative laboratory results for Salmonella when the results were actually positive, or reported that sampling had occurred when, in fact, no microbial testing was performed".
This recall expands the previous recall by an additional 118,500 lbs from the original 226,710 lbs. However, the company refused to recall the additional amount and so now FSIS will remove it.
Based upon the letter written by Nutriom in response to the USDA, Nutriom disagreed with the USDA. Further, it indicates the record keeping irregularities were the responsibility of one individual who is no longer with the company.
So it appears from that statement that this is not a system wide issue, but rather a rouge employee issue.
Nutriom produces a dried egg product using a new technology. Salmonella is an issue in egg products and in dried products, so it is important for the process to be sufficient to rid the eggs of pathogens like Salmonella, but it is also important to prevent recontamination of the eggs in the post process environment. Salmonella can survive in dry products and dry process environments for long periods of time, and so can become a environmental contaminate if not controlled.
Nutriom LLC Response to USDA-FSIS Announcement
Nutriom products found to be safe by USDA-FSIS laboratory. http://www.prweb.com/releases/2014/03/prweb11713376.htm
Lacey, WA (PRWEB) March 29, 2014
Nutriom LLC is a small, family-owned and operated company, founded by an immigrant who came to this country more than 30 years ago looking for opportunity. Nutriom has developed a new technology for dehydrating eggs using its unique, patent-pending drying technology. Nutriom produces a dehydrated egg (“Egg Crystals™”) that when mixed with water and cooked, functions and tastes just like fresh eggs. It is 100% all-natural, pure egg with no added chemicals or preservatives.
USDA issued a public health alert for egg products due to the fact they were unfit for human consumption. This comes as FSIS investigates a recall that occurred by the Washington state company, Nutriom for a recall they had last month.
It has come to light in this notice that "FSIS issued the original recall because the company allegedly recorded false laboratory results. The company allegedly produced negative laboratory results for Salmonella when the results were actually positive, or reported that sampling had occurred when, in fact, no microbial testing was performed".
This recall expands the previous recall by an additional 118,500 lbs from the original 226,710 lbs. However, the company refused to recall the additional amount and so now FSIS will remove it.
Based upon the letter written by Nutriom in response to the USDA, Nutriom disagreed with the USDA. Further, it indicates the record keeping irregularities were the responsibility of one individual who is no longer with the company.
So it appears from that statement that this is not a system wide issue, but rather a rouge employee issue.
Nutriom produces a dried egg product using a new technology. Salmonella is an issue in egg products and in dried products, so it is important for the process to be sufficient to rid the eggs of pathogens like Salmonella, but it is also important to prevent recontamination of the eggs in the post process environment. Salmonella can survive in dry products and dry process environments for long periods of time, and so can become a environmental contaminate if not controlled.
Nutriom LLC Response to USDA-FSIS Announcement
Nutriom products found to be safe by USDA-FSIS laboratory. http://www.prweb.com/releases/2014/03/prweb11713376.htm
Lacey, WA (PRWEB) March 29, 2014
Nutriom LLC is a small, family-owned and operated company, founded by an immigrant who came to this country more than 30 years ago looking for opportunity. Nutriom has developed a new technology for dehydrating eggs using its unique, patent-pending drying technology. Nutriom produces a dehydrated egg (“Egg Crystals™”) that when mixed with water and cooked, functions and tastes just like fresh eggs. It is 100% all-natural, pure egg with no added chemicals or preservatives.
Homemade Mexican-style cheese results in numerous cases of salmonellosis
There appears to be a Salmonella outbreak in Illinois from what we would call 'homemade' or 'black market' Mexican-style cheese. The cheese is unlabeled and is sold in the untraditional channels...aka street vendors, workplace associates, back streets, etc....
You know the commercial......
Don't buy unlabeled cheese from a back alley vendor named Al and wind up praying for death while lying on cold bathroom floor tile.
Chicago Sun-Times
http://www.suntimes.com/news/26480179-418/health-officials-salmonella-linked-to-unlabeled-mexican-style-cheese.html
Health officials: Salmonella linked to unlabeled Mexican-style cheese
BY JORDAN OWEN Staff Reporter March 27, 2014 3:26PM
Updated: March 27, 2014 3:32PM
The Illinois Department of Public Health issued a warning Thursday, saying 100 people have contracted salmonella linked to illegally manufactured Mexican-style cheeses.
Health departments in Cook, DuPage, Boone, Fayette, Kane, Lake, LaSalle, Macon, Marion, McHenry, Vermillion, Washington and Will counties have reported about 100 cases of salmonella believed to be associated with the cheese since July 2012, according to a statement from the department.
IDPH is working to identify the manufacturer of the contaminated cheese, according to the department.
Many cases have reported consuming Mexican-style cheese obtained from worksites, including factories, and at train stations, from street vendors and from relatives and friends, the department said. The cheese is not labeled and is often wrapped in aluminum foil.
You know the commercial......
Don't buy unlabeled cheese from a back alley vendor named Al and wind up praying for death while lying on cold bathroom floor tile.
Chicago Sun-Times
http://www.suntimes.com/news/26480179-418/health-officials-salmonella-linked-to-unlabeled-mexican-style-cheese.html
Health officials: Salmonella linked to unlabeled Mexican-style cheese
BY JORDAN OWEN Staff Reporter March 27, 2014 3:26PM
Updated: March 27, 2014 3:32PM
The Illinois Department of Public Health issued a warning Thursday, saying 100 people have contracted salmonella linked to illegally manufactured Mexican-style cheeses.
Health departments in Cook, DuPage, Boone, Fayette, Kane, Lake, LaSalle, Macon, Marion, McHenry, Vermillion, Washington and Will counties have reported about 100 cases of salmonella believed to be associated with the cheese since July 2012, according to a statement from the department.
IDPH is working to identify the manufacturer of the contaminated cheese, according to the department.
Many cases have reported consuming Mexican-style cheese obtained from worksites, including factories, and at train stations, from street vendors and from relatives and friends, the department said. The cheese is not labeled and is often wrapped in aluminum foil.
NY Company recalls cheese spreads because of linkage to Parkers Farm product
Oscar's Smokehouse is recalling 11 cheese spreads due to the potential to be contaminated with Listeria. This recall is linked to the Parkers Farm recall in that this company used the Parkers Farm product as the base for making their products.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm390751.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Oscar’s Smokehouse, Inc. Recalls “Eleven Varieties (11) Of Cheese Spreads” Because of Possible Health Risk
Contact:
Consumer:
1-800-627-3431
Jerold Quintal
518-623-3431
FOR IMMEDIATE RELEASE - March 26, 2014 - Oscars Smokehouse Inc. of Warrensburg, New York is recalling eleven (11) of its 7-oz. “CHEESE SPREADS” varieties marked with 3 digit lot numbers ranging from” 719-959” because they have the potential to be contaminated with Listeria monocytogenes:
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm390751.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Oscar’s Smokehouse, Inc. Recalls “Eleven Varieties (11) Of Cheese Spreads” Because of Possible Health Risk
Contact:
Consumer:
1-800-627-3431
Jerold Quintal
518-623-3431
FOR IMMEDIATE RELEASE - March 26, 2014 - Oscars Smokehouse Inc. of Warrensburg, New York is recalling eleven (11) of its 7-oz. “CHEESE SPREADS” varieties marked with 3 digit lot numbers ranging from” 719-959” because they have the potential to be contaminated with Listeria monocytogenes:
Tuesday, March 25, 2014
Canadian company recalls cheesy bread due to Listeria
A Canadian company is recalling breaded items with cheese after the product was found to have Listeria. There have been no illnesses associated with the bread items.
This is an interesting case because it is rare that we find a bread item with microbiological pathogen issues, especially Listeria. However, since this is a bread item with cheese, this is what makes it different than regular bread. Being that the Canadian recall notice is chock full of information...not really, we can only guess how the issue occurred. From looking at the pic, it appears the bread was cooked, sliced, and then layered with cheese. Then, to fix the cheese to the top of the bread, it was surface heated to a point where the cheese sticks on the bread but the bread is not reheated. So if this is the case, either the cheese was contaminated before application (either as an incoming ingredient or by the application equipment) and then the organism survived because the fixing heat was no sufficient heat to destroy the organism. If the cheese did receive sufficient heat, then there could have been a post-process contamination event where the cheese, now on the bread, was exposed to Listeria within the environment. Perhaps the cheese wasn't heated at all, and was just added to warm bread, making the contamination event easier to explain.
It is hard to see this as a high risk product from the standpoint that one would expect the water activity (Aw) or available moisture of the cheese to be high enough to support growth.
This is an interesting case because it is rare that we find a bread item with microbiological pathogen issues, especially Listeria. However, since this is a bread item with cheese, this is what makes it different than regular bread. Being that the Canadian recall notice is chock full of information...not really, we can only guess how the issue occurred. From looking at the pic, it appears the bread was cooked, sliced, and then layered with cheese. Then, to fix the cheese to the top of the bread, it was surface heated to a point where the cheese sticks on the bread but the bread is not reheated. So if this is the case, either the cheese was contaminated before application (either as an incoming ingredient or by the application equipment) and then the organism survived because the fixing heat was no sufficient heat to destroy the organism. If the cheese did receive sufficient heat, then there could have been a post-process contamination event where the cheese, now on the bread, was exposed to Listeria within the environment. Perhaps the cheese wasn't heated at all, and was just added to warm bread, making the contamination event easier to explain.
It is hard to see this as a high risk product from the standpoint that one would expect the water activity (Aw) or available moisture of the cheese to be high enough to support growth.
One question was whether this was frozen or refrigerated? Freezing will prevent growth of Listeria and would also mean the product would have to probably be heated before eating. Refrigerated cheesy bread would allow growth, but would also have a limited shelf-life.
How did they find the contamination...were they testing, and if so, why?
Would love to hear any feedback on this one.
This has implications for retail and foodservice operations who make similar breaded products (or even RTE refrigerated pizza), store it and then sell it
CFIA Recall Notice
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2014-03-21/eng/1395456066871/1395456090254?print=1#recall-photos
Food Recall Warning - Co-op and Market Town Co-op brands bakery products recalled due to Listeria
Recall date: March 21, 2014
Reason for recall: Microbiological - Listeria
Hazard classification: Class 1
Company / Firm: Federated Co-Operatives Ltd.
Distribution: Alberta, British Columbia, Manitoba, Saskatchewan
Extent of the distribution: Retail
Reference number: 8723
Recall details
CFIA Recall Notice
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2014-03-21/eng/1395456066871/1395456090254?print=1#recall-photos
Food Recall Warning - Co-op and Market Town Co-op brands bakery products recalled due to Listeria
Recall date: March 21, 2014
Reason for recall: Microbiological - Listeria
Hazard classification: Class 1
Company / Firm: Federated Co-Operatives Ltd.
Distribution: Alberta, British Columbia, Manitoba, Saskatchewan
Extent of the distribution: Retail
Reference number: 8723
Recall details
Minnesota Company Recalls Refrigerated Products Due to Listeria
Parkers Farm, a Minnesota company, is recalling a number of refrigerated products, including peanut butter, cheese, salsa, and spreads, after some of the product tested positive for Listeria. No illnesses have been reported.
According to the FDA recall notice, products are distributed nationwide under the Parkers Farm, Parkers, Happy Farms, Central Markets, Hy-Top, Amish Classic, Say Cheez, Win Schuler, and Bucky Badger labels. These products were sold at several retail stores including but not limited to Hy-Vee, Cub, Rainbow, Byerly’s, Lunds, Target, Whole Foods, Price Chopper, Nash Finch, Costco, ALDI, Wal-Mart, and Brookshire stores.
What we can surmise: the company produced a line of refrigerated products including peanut butter – yes, refrigerated peanut butter, and cheese spreads. While it could be expected that Listeria would not grow in peanut butter because of low water activity (Aw), peanut butter could have become contaminated if that product was produced using shared equipment (that was not properly cleaned) or through bad handling and processing practices that led cross contamination. One would guess that the cheese spreads would also be unlikely to support the growth of Listeria (low Aw) and the same could be guessed about the salsa (low pH). But Listeria could be brought into the facility from the ingredients used to make the cheese products, or through other means, and then survived in a niche within the processing environment, especially f there was build-up of residual cheese ‘stuff’ in the processing environment or on the equipment. This notion is supported by the fact that this is the second recall due to Listeria (the last in 2010….of course this begs the question to what degree was the company putting the effort towards control).
It would be interesting to see if this was the same Listeria strain found in both recalls. I would be willing to bet it is the same strain. Work done at Penn State has shown Listeria’s ability to form a resistant state that can survive for long periods of time. In other recall situations, whole genome sequencing has verified that the same organism, outside of a few changes of base pairs in the whole genome, can re-emerge after years within that same processing environment.
So while none of the finished products may be viewed as risky for the growth of Listeria (due to low Aw or low pH), this does not preclude the organism from being present on the product. And here again, we have a scenario where a positive product test triggers a recall on what would probably be viewed as a lower risk product.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm390421.htm
Recall -- State Press Release
FDA posts press releases and other notices of recalls and safety alerts from states as a service to consumers, the media, and other interested parties. FDA is not responsible for the content of these notices.
Parkers Farm Acquisition, LLC Issues Voluntary Recall of Products Due to Listeria Contamination
Contact
Consumer:
800-869-6685
Media:
Margaret Hart, margaret.hart@state.mn.us,
651-201-6131
FOR IMMEDIATE RELEASE - March 22, 2014 - The Minnesota Department of Agriculture (MDA) is alerting consumers to avoid eating certain peanut butter, cheese, salsa, and spreads produced by Parkers Farm Acquisition, LLC of Coon Rapids, Minnesota, after state agriculture department product sampling determined some of the finished products to be contaminated with Listeria monocytogenes bacteria.
There have been no reports of illness associated with consumption of the products. Parkers Farm Acquisition, LLC is cooperating with the MDA investigation and has issued a voluntary recall of all products with the “sell by” dates listed below. Consumers who have purchased these products are urged to return them to the place of purchase or discard them.
The list of recalled products includes:
According to the FDA recall notice, products are distributed nationwide under the Parkers Farm, Parkers, Happy Farms, Central Markets, Hy-Top, Amish Classic, Say Cheez, Win Schuler, and Bucky Badger labels. These products were sold at several retail stores including but not limited to Hy-Vee, Cub, Rainbow, Byerly’s, Lunds, Target, Whole Foods, Price Chopper, Nash Finch, Costco, ALDI, Wal-Mart, and Brookshire stores.
What we can surmise: the company produced a line of refrigerated products including peanut butter – yes, refrigerated peanut butter, and cheese spreads. While it could be expected that Listeria would not grow in peanut butter because of low water activity (Aw), peanut butter could have become contaminated if that product was produced using shared equipment (that was not properly cleaned) or through bad handling and processing practices that led cross contamination. One would guess that the cheese spreads would also be unlikely to support the growth of Listeria (low Aw) and the same could be guessed about the salsa (low pH). But Listeria could be brought into the facility from the ingredients used to make the cheese products, or through other means, and then survived in a niche within the processing environment, especially f there was build-up of residual cheese ‘stuff’ in the processing environment or on the equipment. This notion is supported by the fact that this is the second recall due to Listeria (the last in 2010….of course this begs the question to what degree was the company putting the effort towards control).
It would be interesting to see if this was the same Listeria strain found in both recalls. I would be willing to bet it is the same strain. Work done at Penn State has shown Listeria’s ability to form a resistant state that can survive for long periods of time. In other recall situations, whole genome sequencing has verified that the same organism, outside of a few changes of base pairs in the whole genome, can re-emerge after years within that same processing environment.
So while none of the finished products may be viewed as risky for the growth of Listeria (due to low Aw or low pH), this does not preclude the organism from being present on the product. And here again, we have a scenario where a positive product test triggers a recall on what would probably be viewed as a lower risk product.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm390421.htm
Recall -- State Press Release
FDA posts press releases and other notices of recalls and safety alerts from states as a service to consumers, the media, and other interested parties. FDA is not responsible for the content of these notices.
Parkers Farm Acquisition, LLC Issues Voluntary Recall of Products Due to Listeria Contamination
Contact
Consumer:
800-869-6685
Media:
Margaret Hart, margaret.hart@state.mn.us,
651-201-6131
FOR IMMEDIATE RELEASE - March 22, 2014 - The Minnesota Department of Agriculture (MDA) is alerting consumers to avoid eating certain peanut butter, cheese, salsa, and spreads produced by Parkers Farm Acquisition, LLC of Coon Rapids, Minnesota, after state agriculture department product sampling determined some of the finished products to be contaminated with Listeria monocytogenes bacteria.
There have been no reports of illness associated with consumption of the products. Parkers Farm Acquisition, LLC is cooperating with the MDA investigation and has issued a voluntary recall of all products with the “sell by” dates listed below. Consumers who have purchased these products are urged to return them to the place of purchase or discard them.
The list of recalled products includes:
Florida company recalls fresh basil due to Salmonella
A Florida company is recalling packaged fresh basil for potential Salmonella
contamination. A product sample was found to positive for Salmonella during FDA
routine random sample testing. Additional product testing conducted at the
request of the packer was negative. The product was shipped to 7 states in the
southeast US and is distributed by Trader Joe's. There have been no reported
illnesses.
It is conceivable that the basil, which is grown outdoors, may come up with that random positive sample of Salmonella while subsequent sampling results are negative. Decontamination after harvesting is difficult since the product is highly perishable. Normally the consumer should wash it immediately before use, especially when used in fresh applications.
This is not the first time basil has been found to be positive for Salmonella. In 2011, an Indiana company recalled basil after FDA testing found a positive sample.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm389386.htm
Recall -- Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
Infinite Herbs, LLC Voluntarily Recalls One Lot of Basil Organic Clamshells Because of Possible Health Risk
Contact
Consumer:
305-599-9255
customer_service@infiniteherbs.com
Media:
Amy Philpott
(703) 472-6615
aphilpott@watsongreenllc.com
FOR IMMEDIATE RELEASE - March 14, 2014 - Infinite Herbs LLC of Miami, Florida is voluntarily recalling one lot of its 2.5 ounce packages of Organic Basil because of potential contamination with Salmonella. Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recall only affects one specific lot of Infinite Herbs brand Organic Basil packaged in 2.5 ounce clamshell bearing the "Date Packed 02/21 20422". The "Date Packed" information can be found on the back side label below the country of origin statement. The product was only distributed to Trader Joe's stores located in Florida, Georgia, Louisiana, North Carolina, South Carolina, Southern Virginia and Tennessee.
It is conceivable that the basil, which is grown outdoors, may come up with that random positive sample of Salmonella while subsequent sampling results are negative. Decontamination after harvesting is difficult since the product is highly perishable. Normally the consumer should wash it immediately before use, especially when used in fresh applications.
This is not the first time basil has been found to be positive for Salmonella. In 2011, an Indiana company recalled basil after FDA testing found a positive sample.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm389386.htm
Recall -- Firm Press Release
FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.
Infinite Herbs, LLC Voluntarily Recalls One Lot of Basil Organic Clamshells Because of Possible Health Risk
Contact
Consumer:
305-599-9255
customer_service@infiniteherbs.com
Media:
Amy Philpott
(703) 472-6615
aphilpott@watsongreenllc.com
FOR IMMEDIATE RELEASE - March 14, 2014 - Infinite Herbs LLC of Miami, Florida is voluntarily recalling one lot of its 2.5 ounce packages of Organic Basil because of potential contamination with Salmonella. Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recall only affects one specific lot of Infinite Herbs brand Organic Basil packaged in 2.5 ounce clamshell bearing the "Date Packed 02/21 20422". The "Date Packed" information can be found on the back side label below the country of origin statement. The product was only distributed to Trader Joe's stores located in Florida, Georgia, Louisiana, North Carolina, South Carolina, Southern Virginia and Tennessee.
Friday, March 14, 2014
Backyard chickens and the higher risk of Salmonella infection
Research published in Clinical Infectious Diseases (CID) discusses the increase trend of Salmonella cases related to chickens in kept and raised in the home environment or backyard. Many of these chickens come from mail-order hatcheries.
People, most those who are new to owning chicken, do not realize the risk with regard to the higher prevalence of Salmonella. People often treat chickens as pets, and this can be problematic when people fail to wash their hands afterward. This is especially a problem in young children who are more susceptible and less likely to wash their hands afterwards.
Clinical Infectious Diseases (CID)
Backyard Poultry Flocks and Salmonellosis: A Recurring, Yet Preventable Public Health Challengehttp://cid.oxfordjournals.org/content/early/2014/02/20/cid.ciu067
Patricia M. Griffin, Section Editor Casey Barton Behravesh1, Denise Brinson2, Brett A. Hopkins3, and Thomas M. Gomez4 + Author Affiliations
1Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging Zoonotic and Infectious Diseases, Centers for Disease Control and Prevention, Atlanta
2United States Department of Agriculture (USDA) National Poultry Improvement Plan, Conyers, Georgia
3International Technical Animal Production and Processing Solutions (iTAPPS), Overland Park, Kansas
4Veterinary Services, Animal and Plant Health Inspection Service, USDA, Atlanta, Georgia
Correspondence: Casey Barton Behravesh, MS, DVM, DrPH, DACVPM, Division of Foodborne, Waterborne, and Environmental Diseases, Centers for Disease Control and Prevention, 1600 Clifton Rd NE, MS-A38, Atlanta, GA 30329 (cbartonbehravesh@cdc.gov).
Abstract
Poultry are well recognized as possible carriers of Salmonella species. As part of the local foods movement, backyard poultry flocks have increased in popularity in recent years. Between 1996 and 2012, 45 outbreaks of human Salmonella infections linked to live poultry from mail-order hatcheries were documented. This review examines the history of live poultry–associated salmonellosis in humans in the United States, the current status of the issue, and what can be done to help prevent these illnesses. An integrated One Health approach involving the mail-order hatchery industry, feed stores, healthcare providers, veterinarians, and backyard flock owners is needed to help prevent live poultry–associated salmonellosis.
People, most those who are new to owning chicken, do not realize the risk with regard to the higher prevalence of Salmonella. People often treat chickens as pets, and this can be problematic when people fail to wash their hands afterward. This is especially a problem in young children who are more susceptible and less likely to wash their hands afterwards.
Clinical Infectious Diseases (CID)
Backyard Poultry Flocks and Salmonellosis: A Recurring, Yet Preventable Public Health Challengehttp://cid.oxfordjournals.org/content/early/2014/02/20/cid.ciu067
Patricia M. Griffin, Section Editor Casey Barton Behravesh1, Denise Brinson2, Brett A. Hopkins3, and Thomas M. Gomez4 + Author Affiliations
1Division of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging Zoonotic and Infectious Diseases, Centers for Disease Control and Prevention, Atlanta
2United States Department of Agriculture (USDA) National Poultry Improvement Plan, Conyers, Georgia
3International Technical Animal Production and Processing Solutions (iTAPPS), Overland Park, Kansas
4Veterinary Services, Animal and Plant Health Inspection Service, USDA, Atlanta, Georgia
Correspondence: Casey Barton Behravesh, MS, DVM, DrPH, DACVPM, Division of Foodborne, Waterborne, and Environmental Diseases, Centers for Disease Control and Prevention, 1600 Clifton Rd NE, MS-A38, Atlanta, GA 30329 (cbartonbehravesh@cdc.gov).
Abstract
Poultry are well recognized as possible carriers of Salmonella species. As part of the local foods movement, backyard poultry flocks have increased in popularity in recent years. Between 1996 and 2012, 45 outbreaks of human Salmonella infections linked to live poultry from mail-order hatcheries were documented. This review examines the history of live poultry–associated salmonellosis in humans in the United States, the current status of the issue, and what can be done to help prevent these illnesses. An integrated One Health approach involving the mail-order hatchery industry, feed stores, healthcare providers, veterinarians, and backyard flock owners is needed to help prevent live poultry–associated salmonellosis.
Pouches of Dehydrated Sliced Fruit Recalled Due to Potential Salmonella Contamination
Oregon Freeze Dry in cooperation with Costco is recalling pouches of dehydrated sliced fruit due to the potential to be contaminated with Salmonella. The product, packed exclusively for Costco under the Kirkland brand, was shipped to over 35 states. While the potentially contaminated product had been removed from Costco, there is the possibility that consumers may still have suspect product. There have been no reported illnesses.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm389177.htm
Kirkland Signature Real Sliced Fruit Recalled Due to Possible Health Risk
Contact:Consumer:
1-888-641-2933
E-mail: recall@ofd.com
Media:
Pat Walsh
1-541-513-1236
FOR IMMEDIATE RELEASE — March 13, 2014 – ALBANY, OR. – Oregon Freeze Dry, Inc. of Albany, OR has voluntarily recalled 59,780 cases of Kirkland Signature Real Sliced Fruit, produced exclusively for Costco Wholesale Stores. In cooperation with Costco, the company issued the recall after determining the product has the potential to be contaminated with Salmonella.
Precautionary recall measures began on Saturday, March 8, 2014. Consumers who may have purchased the product were contacted by phone and US. Mail, and a letter regarding the voluntary recall was posted on the Costco website. Furthermore, the affected product was removed from Costco floors. No confirmed cases of Salmonella poisoning from consumption of this product have been reported at this time, Any Kirkland Signature Real Sliced Fruit that is currently available for purchase has been rigorously tested and is safe for consumption. No other products made by Oregon Freeze Dry, Inc. are affected.
Kirkland Signature Real Sliced Fruit is sold in a red and white case containing 20 pouches of freeze-dried snacks. Consumers who have purchased Kirkland Signature Real Sliced Fruit with the following “Best Before Dates,” listed on the upper left corner of the front panel of the case, are urged to return the product to the place of purchase for a full refund.
Best Before Date: FEB 14 2015 - MAR 11 2015 (which reads FEB142015 - MAR112015)
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm389177.htm
Kirkland Signature Real Sliced Fruit Recalled Due to Possible Health Risk
Contact:Consumer:
1-888-641-2933
E-mail: recall@ofd.com
Media:
Pat Walsh
1-541-513-1236
FOR IMMEDIATE RELEASE — March 13, 2014 – ALBANY, OR. – Oregon Freeze Dry, Inc. of Albany, OR has voluntarily recalled 59,780 cases of Kirkland Signature Real Sliced Fruit, produced exclusively for Costco Wholesale Stores. In cooperation with Costco, the company issued the recall after determining the product has the potential to be contaminated with Salmonella.
Precautionary recall measures began on Saturday, March 8, 2014. Consumers who may have purchased the product were contacted by phone and US. Mail, and a letter regarding the voluntary recall was posted on the Costco website. Furthermore, the affected product was removed from Costco floors. No confirmed cases of Salmonella poisoning from consumption of this product have been reported at this time, Any Kirkland Signature Real Sliced Fruit that is currently available for purchase has been rigorously tested and is safe for consumption. No other products made by Oregon Freeze Dry, Inc. are affected.
Kirkland Signature Real Sliced Fruit is sold in a red and white case containing 20 pouches of freeze-dried snacks. Consumers who have purchased Kirkland Signature Real Sliced Fruit with the following “Best Before Dates,” listed on the upper left corner of the front panel of the case, are urged to return the product to the place of purchase for a full refund.
Best Before Date: FEB 14 2015 - MAR 11 2015 (which reads FEB142015 - MAR112015)
Dole Fresh Vegetables Recalls Bagged Salad Due to Potential Listeria Contamination
Dole Fresh Vegetables is recalled bagged salad product due to the potential to be contaminated with Listeria. The issue was discovered after the Canadian Food Inspection Agency (CFIA) found Listeria in a single random sample of product. The limited number of cases were shipped to 15 different states and 3 Canadian provinces. No illnesses have been reported.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm389296.htm
Dole Fresh Vegetables Voluntarily Recalls Limited Number of Bagged Salads Due to Possible Health Risk
Contact:
Consumer:
800-356-3111
Media:
William Goldfield
818-874-4647
William.Goldfield@Dole.com
FOR IMMEDIATE RELEASE - March 13, 2014 - Dole Fresh Vegetables is voluntarily recalling a limited number of cases of bagged salad. The products being recalled are Dole Italian Blend (UPC 7143000819), Fresh Selections Italian Style Blend (UPC 1111091045), Little Salad Bar Italian Salad (UPC 4149811014) and Marketside Italian Style Salad (UPC 8113102780) coded A058201A or B, with Use-by date of March 12, 2014 due to a possible health risk from Listeria monocytogenes. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.
The product code and Use-by date are in the upper right-hand corner of the package; the UPC code is on the back of the package, below the barcode. The salads were distributed in 15 U.S. states (Connecticut, Florida, Illinois, Indiana, Kentucky, Maryland, Massachusetts, Michigan, New Jersey, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Virginia) and 3 Canadian provinces (New Brunswick, Ontario & Quebec).
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm389296.htm
Dole Fresh Vegetables Voluntarily Recalls Limited Number of Bagged Salads Due to Possible Health Risk
Contact:
Consumer:
800-356-3111
Media:
William Goldfield
818-874-4647
William.Goldfield@Dole.com
FOR IMMEDIATE RELEASE - March 13, 2014 - Dole Fresh Vegetables is voluntarily recalling a limited number of cases of bagged salad. The products being recalled are Dole Italian Blend (UPC 7143000819), Fresh Selections Italian Style Blend (UPC 1111091045), Little Salad Bar Italian Salad (UPC 4149811014) and Marketside Italian Style Salad (UPC 8113102780) coded A058201A or B, with Use-by date of March 12, 2014 due to a possible health risk from Listeria monocytogenes. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.
The product code and Use-by date are in the upper right-hand corner of the package; the UPC code is on the back of the package, below the barcode. The salads were distributed in 15 U.S. states (Connecticut, Florida, Illinois, Indiana, Kentucky, Maryland, Massachusetts, Michigan, New Jersey, New York, North Carolina, Ohio, Pennsylvania, South Carolina, Virginia) and 3 Canadian provinces (New Brunswick, Ontario & Quebec).
Wednesday, March 12, 2014
FDA Shuts Down Delaware Cheese Plant
FDA shut down the Roos Foods cheese plant, that had recently recalled product linked to a Listeria outbreak, after FDA found a number of findings in their investigation.
From the FDA report, the findings included:
The conditions found in the inspection were sure issues for Listeria contamination....leaks contributing to excessive moisture into the processing environment and being a source of contamination, poor cleaning practices that allow for growth of Listeria within that environment, poor operating equipment that allows access of that contamination to the product, and finally the facility was in bad condition which prevented that contamination from being removed. The
In short, Listeria contamination had access into the facility and to the product, the conditions within the plant supported growth of the organism and bad facility conditions prevented good cleanup.
It is also important to note that this is the second time that FDA used its new powers granted by FSMA to remove a facilities registration and thus shut down that facility. The first case was the peanut butter facility that had Salmonella contamination. After about a number of months of working with FDA, that peanut butter facility ended up closing for good. If this is an indication, this cheese facility will have a long road to get to the point of reopening, if they survive at all.
.
FDA News Release
From the FDA report, the findings included:
- the roof leaking so badly that water was raining down into the cheese processing room, including onto the cheese processing equipment and storage tanks;
- standing water on the floor throughout the cheese curd processing room in proximity to the cheese vats and in the storage rooms;
- metal roof/ceiling and metal supports exhibiting a rusted appearance with metal flaking precluding effective cleaning and sanitizing;
- food residues found on equipment after cleaning had been performed;
- openings to milk storage tanks and transfer piping were not capped to prevent contaminants from entering or contaminating food contact surfaces; and
- floors, wall, and equipment that were deteriorated and in bad repair, including processing equipment and storage vats with rust holes and floors with rough concrete deterioration.
.
FDA News Release
FDA Investigates presence of Listeria in some Hispanic-style Cheeses
UPDATE
The FDA suspended the food facility registration of Roos Foods Inc.2 of Kenton Delaware on March 11, 2014 after the FDA determined there was a reasonable probability of food manufactured, processed, packed, or held by Roos Foods causing serious adverse health consequences or death to humans.
The FDA ordered the suspension after an investigation by the FDA, Centers for Disease Control and Prevention, and state and local partners linked a multi-state outbreak of listeriosis to cheeses found to be contaminated with Listeria monocytogenes and manufactured by the company. Food facility registration is required for any facility engaged in manufacturing, processing, packing, or holding food for consumption in the United States, and if the registration of a facility is suspended, no person shall introduce food from such facility into interstate or intrastate commerce in the United States. The FDA inspected the company’s facility from February 18 – March 4, 2014. During the inspection, FDA investigators found insanitary conditions including:
- the roof leaking so badly that water was raining down into the cheese processing room, including onto the cheese processing equipment and storage tanks;
- standing water on the floor throughout the cheese curd processing room in proximity to the cheese vats and in the storage rooms;
- metal roof/ceiling and metal supports exhibiting a rusted appearance with metal flaking precluding effective cleaning and sanitizing;
- food residues found on equipment after cleaning had been performed;
- openings to milk storage tanks and transfer piping were not capped to prevent contaminants from entering or contaminating food contact surfaces; and
- floors, wall, and equipment that were deteriorated and in bad repair, including processing equipment and storage vats with rust holes and floors with rough concrete deterioration.
Additionally, the FDA collected environmental samples from different areas of the facility, including the cheese processing room and various pieces of equipment. FDA's testing identified 12 swabs that tested positive for Listeria monocytogenes, and pulsed-field gel electrophoresis (PFGE) analysis showed that 11 of those swabs had the same Listeria monocytogenes "DNA-fingerprint" as the outbreak strain.
In response to evidence collected during the investigation by the FDA, CDC, and state officials, the state of Delaware’s Division of Public Health issued a Cease and Desist Production and Distribution order to the firm on February 28, 2014.
The FDA will vacate the suspension order and reinstate Roos Foods’ facility registration when the FDA determines that food manufactured, processed, packed, or held at the facility no longer has a reasonable probability of causing serious adverse health consequences or death to humans.
Monday, March 10, 2014
Canned and Frozen Fruits and Vegetables - Cost Effective Nutrition
When you hear anything on proper nutrition, fresh fruit and vegetables are always part of that message. But for many, fresh produce is not always available, or affordable. But what about canned and frozen produce? A recent study shows that canned and frozen are a nutritious and cost effective option, and need to be included in the choices for those families looking to prepare healthy meals.
Are there downsides - sure, some canned foods may have higher sodium levels. There are also impacts on some of the heat sensitive vitamins and other bioactive components....but these will also be impacted by the consumer's handling and preparation practices. However, in a world where the food dollar does not go as far, and we look to become more sustainable, canned and frozen produce are important options.
Medical Daily
Canned Fruits And Vegetables May Be As Nutritious As Their Fresh Counterparts
By Matthew Mientka | Mar 8, 2014 01:30 PM EDT
http://www.medicaldaily.com/canned-fruits-and-vegetables-may-be-nutritious-their-fresh-counterparts-270793
No one can deny the beauty of the native tomato. Yet in feeding a hungry world, canned fruits and vegetables are just as good as fresh or frozen produce, and in some cases even better, according to a new study.
Researchers at Michigan State University found that canned tomatoes deliver more B vitamins as well as lycopene, a carotene loosely tied to a lowered cancer risk. The canning process also makes fiber more soluble in vegetables such as beans, providing a value-added for the food staple.
Canned vegetables offer consumers a more affordable option at 20 percent of the cost of fresh vegetables — and half as much as frozen.
“Canned fruits and vegetables provide high quality nutrition to Americans regardless of income level and geography,” researcher Steven Miller said in a statement. “By increasing accessibility to key nutrients many Americans need, canned foods are a year-round solution to help families prepare healthier, balanced meals.”
Are there downsides - sure, some canned foods may have higher sodium levels. There are also impacts on some of the heat sensitive vitamins and other bioactive components....but these will also be impacted by the consumer's handling and preparation practices. However, in a world where the food dollar does not go as far, and we look to become more sustainable, canned and frozen produce are important options.
Medical Daily
Canned Fruits And Vegetables May Be As Nutritious As Their Fresh Counterparts
By Matthew Mientka | Mar 8, 2014 01:30 PM EDT
http://www.medicaldaily.com/canned-fruits-and-vegetables-may-be-nutritious-their-fresh-counterparts-270793
No one can deny the beauty of the native tomato. Yet in feeding a hungry world, canned fruits and vegetables are just as good as fresh or frozen produce, and in some cases even better, according to a new study.
Researchers at Michigan State University found that canned tomatoes deliver more B vitamins as well as lycopene, a carotene loosely tied to a lowered cancer risk. The canning process also makes fiber more soluble in vegetables such as beans, providing a value-added for the food staple.
Canned vegetables offer consumers a more affordable option at 20 percent of the cost of fresh vegetables — and half as much as frozen.
“Canned fruits and vegetables provide high quality nutrition to Americans regardless of income level and geography,” researcher Steven Miller said in a statement. “By increasing accessibility to key nutrients many Americans need, canned foods are a year-round solution to help families prepare healthier, balanced meals.”
Is Produce Safe from Pesticides? USDA Releases Pesticide Residue Testing Data
The USDA released its annual pesticide residue testing data http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=stelprdc5106521 for 2012. In the report, over 99% of the products sampled had results that were within EPA tolerances.
So traditional produce purchased from your supermarket is safe (extremely low risk). Of course, there are those who will continue to pay more for 'organic'. Is it worth the added price? This data suggests it is not.
One issue I have is that USDA should provide a discussion of 'out of tolerance' samples in their report rather than just glossing it over. They did issue "What Consumer Should Know".
Of course, 99.47% is not 100%, and there were a few samples that were above the established tolerance. From a blog by Steve Savage who took the time to analyze the few high results.
The only crops with any significant number of above-tolerance detections were snap peas (32 from among 743 samples) and cherry tomatoes (24 from among 744 samples). However, even these unusual incidences were not enough above tolerance to be of major concern. For the snap peas, 97% of the samples with those higher detections were imported either from Guatemala, Peru or Mexico. For the cherry tomatoes, 83% of the above-tolerance samples came from Mexico. If the "group project" was divided into a US farmers team and a importers team, their respective "scores" would be 99.88% and 98.76% - different, but both still A+ grades.It is important to note that the tolerance levels that are set have a 100X or so safety factor.
So traditional produce purchased from your supermarket is safe (extremely low risk). Of course, there are those who will continue to pay more for 'organic'. Is it worth the added price? This data suggests it is not.
One issue I have is that USDA should provide a discussion of 'out of tolerance' samples in their report rather than just glossing it over. They did issue "What Consumer Should Know".
What Consumers Should Know
2012 Pesticide Data Program Annual Summary
- This PDP data shows that overall pesticide residues found on foods tested are at levels below the tolerances established by the U.S. Environmental Protection Agency (EPA) and pose no safety concern.
- Each year, USDA and EPA work together to identify foods to be tested on a rotating basis. In 2012, surveys were conducted on a variety of foods including fresh and processed fruits and vegetables, wheat, butter, baby food, and water.
- PDP data reflect actual residues present in food grown in various regions of the U.S. and overseas.
- EPA makes a safety evaluation for pesticides considering all possible routes of exposure through food, water, and home environments when setting the maximum residue (tolerance) level of pesticide that can remain in or on foods.
- Before a pesticide is available for use in the U.S., the EPA must determine that it will not pose unreasonable risks to human health or the environment.
Friday, March 7, 2014
Alton Brown with Food Safety Tips in the Kitchen
While food celebrity Alton Brown is big proponent of food safety in the kitchen, his Today Show presentation melds the lines between food spoilage and food safety. Granted, we do not want to eat food that is spoiled, but that does not necessarily indicate that food pathogens are present. And food can look and smell good, and even taste normal, and still contain pathogens that can make you ill. So it is important to rely on safe handling and storage procedures to keep food safe.
Regardless, Alton gives a number of helpful hints for safely storing and handling food in the video clip.
Today
Smelly, sticky or slimy? Food safety rules you shouldn't ignore
Linda Carroll TODAY contributor
March 5, 2014 at 11:17 AM ET
http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828#
When it comes to figuring out whether the food in your cupboards and fridge are spoiled, it’s best to trust your gut.
Your eyes, nose and fingers can tell you if food has spoiled, according to Alton Brown, host of the Food Network’s “Cutthroat Kitchen.”
“We all have the senses to know when food has gone bad,” Brown said. “Smell it. If it smells bad, odds are you shouldn’t eat it. Touch it. If it’s slimy or sticky, don’t eat it. If you look at a piece of meat and it’s got splotches of green on it, you shouldn’t eat it.”
Each year one in six Americans gets sick from eating contaminated food. The best way to avoid becoming one of those stats is to take care in how you store and handle your food — and trust your senses.
Foods will last longest in a refrigerator kept below 40 degrees F. But many refrigerators aren't as cold as they need to be, even at the lowest setting. Invest in a thermometer so you know it really is cold enough.
How you pack your foods in the fridge makes a difference, too.
“Stack it so you’re keeping the foods that could be dangerous away from everything else,” Brown said.
Place meats in the bottom compartments. Meats produce a lot of fluid and you don’t want those juices to drip onto cooked foods or veggies and fruits contaminating them. Beyond that, in most refrigerators, the lowest temperatures are in the bottom shelves.
Store fish on ice, even if it’s in the refrigerator. That’s because fish goes bad faster than any other meat.
Eggs be stored in the meat compartments rather than on the shelves in the door.
The biggest danger in your refrigerator is from contamination. “This may sound odd, but contaminated food will make you sick, but spoiled foods won’t necessarily make you sick,” Brown said.
When it comes to fruits and veggies, it’s OK to store them in the plastic bags you packed them up in at the store.
To keep them freshest, Brown suggests packing a paper towel in the bag before putting it into to the fridge. The towel will absorb any moisture from produce respiration.
When it comes to thawing meats, whenever possible it should be done in the refrigerator, Brown said. And put them in a plastic container so they don’t drip all over everything eIse.
If you need a quick thaw then put the meat in a plastic bag in the sink and run a thin stream of cold water over it.
Another important tip: Always wipe down food preparation surfaces. Brown suggests using a solution of ¼ teaspoon of bleach in a cup of water.
And when you’re prepping fruits and veggies always rinse with cold water. If the surface is bumpy, then use a brush to get them clean, Brown said.
Regardless, Alton gives a number of helpful hints for safely storing and handling food in the video clip.
Today
Smelly, sticky or slimy? Food safety rules you shouldn't ignore
Linda Carroll TODAY contributor
March 5, 2014 at 11:17 AM ET
http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828#
When it comes to figuring out whether the food in your cupboards and fridge are spoiled, it’s best to trust your gut.
Your eyes, nose and fingers can tell you if food has spoiled, according to Alton Brown, host of the Food Network’s “Cutthroat Kitchen.”
“We all have the senses to know when food has gone bad,” Brown said. “Smell it. If it smells bad, odds are you shouldn’t eat it. Touch it. If it’s slimy or sticky, don’t eat it. If you look at a piece of meat and it’s got splotches of green on it, you shouldn’t eat it.”
Each year one in six Americans gets sick from eating contaminated food. The best way to avoid becoming one of those stats is to take care in how you store and handle your food — and trust your senses.
Foods will last longest in a refrigerator kept below 40 degrees F. But many refrigerators aren't as cold as they need to be, even at the lowest setting. Invest in a thermometer so you know it really is cold enough.
How you pack your foods in the fridge makes a difference, too.
“Stack it so you’re keeping the foods that could be dangerous away from everything else,” Brown said.
Place meats in the bottom compartments. Meats produce a lot of fluid and you don’t want those juices to drip onto cooked foods or veggies and fruits contaminating them. Beyond that, in most refrigerators, the lowest temperatures are in the bottom shelves.
Store fish on ice, even if it’s in the refrigerator. That’s because fish goes bad faster than any other meat.
Eggs be stored in the meat compartments rather than on the shelves in the door.
The biggest danger in your refrigerator is from contamination. “This may sound odd, but contaminated food will make you sick, but spoiled foods won’t necessarily make you sick,” Brown said.
When it comes to fruits and veggies, it’s OK to store them in the plastic bags you packed them up in at the store.
To keep them freshest, Brown suggests packing a paper towel in the bag before putting it into to the fridge. The towel will absorb any moisture from produce respiration.
When it comes to thawing meats, whenever possible it should be done in the refrigerator, Brown said. And put them in a plastic container so they don’t drip all over everything eIse.
If you need a quick thaw then put the meat in a plastic bag in the sink and run a thin stream of cold water over it.
Another important tip: Always wipe down food preparation surfaces. Brown suggests using a solution of ¼ teaspoon of bleach in a cup of water.
And when you’re prepping fruits and veggies always rinse with cold water. If the surface is bumpy, then use a brush to get them clean, Brown said.
Monday, March 3, 2014
Roos Cheese Recall Expanded Again
Roos Foods is expanding the recall of their cheese products for the third time. The initial recall was shortly followed by an expansion. And within a week, it has been expanded yet again.
We have seen the 'ever-expanding recall' in the past when there is a Listeria contamination issue. In these cases, company officials failed to understand the extent of the Listeria contamination in their plant and on their products.
Listeria is an environmental contaminate for food processing plants. Without control, or adequate control, it can really spread out across a facility, from floors and drains to processing and packaging equipment. For facilities that manufacturer RTE meat and cheese products, control is essential. Part of a Listeria Control Program for a facility is monitoring. This is done through testing for Listeria in the processing environment.
When facilities have expanding recalls, it is often an indicator that they did not truly understand the extent of the contamination. With a stout environmental testing program, they would have understood the extent of the contamination....well, hopefully they would have seen and corrected the issue long before it got to this point.
It is also important to note that the product this company produced had increased risk factors: 1) they were producing soft cheeses - items more prone to Listeria growth, and 2) they were shipping these products long distances - which may provide more opportunities for temperature abuse and indicates that product has a longer shelf-life, which provides more opportunity for Listeria to grow.
FDA Recall Notice
UPDATE) EXPANDED - Roos Foods Voluntarily Recalls Variety of Cheeses (listed below) Due to Possible Health Risk
Contact:
Consumer:
302-653-0600
FOR IMMEDIATE RELEASE - March 1, 2014 - Update: On February 23 and 25, 2014 Roos Foods issued press releases for the recall of our cheese products. This recall has been expanded to include all product sizes and containers of Santa Rosa de Lima Queso Duro Blando (hard cheese), and Mexicana Queso Cojito Molido. This update also serves as additional clarification that ALL sizes and containers of the cheese products previously identified are being recalled (Amigo, Anita, Mexicana, and Santa Rose de Lima brands of: Cuajada En Terron, Cuajada/Cuajadita Cacer, Cuajada Fresca, Queso Fresco Round, and Queso Duro Viejo (hard cheeses), Requeson, Queso de Huerta and Quesco Fresco. These cheeses were packaged in various sized clear plastic wrapped Styrofoam trays, clear plastic wrapped, clear plastic vacuum package, and clear rigid plastic containers.
Roos Foods of Kenton, DE is voluntarily recalling the above products because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and still births among pregnant women.
Out of an abundance of caution, Roos Foods is also recalling all product sizes and containers of Santa Rosa de Lima Crema Salvadorena Cultured Sour Cream, Santa Rosa de Lima Mantequilla de Bolsa Tradicion Centroamericana, Crema Pura Mexicana Cultured Sour Cream, La Chapina Crema Guatemalteca Guatemalan Style Cream, and Amigo Brand Crema Centroamericana Cultured Sour Cream. These sour creams were packaged in various sized white plastic tubs, clear plastic bags, clear plastic pouches, and clear plastic jars.
Products were distributed through retail stores in Delaware, Maryland, New Jersey, New York, Virginia and Washington, DC.
Customers should destroy all lots of the above listed brand named products. If you have any further questions please contact Virginia Mejia phone number 302-653-0600, Monday thru Friday from 9:00 AM to 3:00 PM EST.
Virginia Mejia
Controller
Roos Foods
Kenton, DE 19955
We have seen the 'ever-expanding recall' in the past when there is a Listeria contamination issue. In these cases, company officials failed to understand the extent of the Listeria contamination in their plant and on their products.
Listeria is an environmental contaminate for food processing plants. Without control, or adequate control, it can really spread out across a facility, from floors and drains to processing and packaging equipment. For facilities that manufacturer RTE meat and cheese products, control is essential. Part of a Listeria Control Program for a facility is monitoring. This is done through testing for Listeria in the processing environment.
When facilities have expanding recalls, it is often an indicator that they did not truly understand the extent of the contamination. With a stout environmental testing program, they would have understood the extent of the contamination....well, hopefully they would have seen and corrected the issue long before it got to this point.
It is also important to note that the product this company produced had increased risk factors: 1) they were producing soft cheeses - items more prone to Listeria growth, and 2) they were shipping these products long distances - which may provide more opportunities for temperature abuse and indicates that product has a longer shelf-life, which provides more opportunity for Listeria to grow.
FDA Recall Notice
UPDATE) EXPANDED - Roos Foods Voluntarily Recalls Variety of Cheeses (listed below) Due to Possible Health Risk
Contact:
Consumer:
302-653-0600
FOR IMMEDIATE RELEASE - March 1, 2014 - Update: On February 23 and 25, 2014 Roos Foods issued press releases for the recall of our cheese products. This recall has been expanded to include all product sizes and containers of Santa Rosa de Lima Queso Duro Blando (hard cheese), and Mexicana Queso Cojito Molido. This update also serves as additional clarification that ALL sizes and containers of the cheese products previously identified are being recalled (Amigo, Anita, Mexicana, and Santa Rose de Lima brands of: Cuajada En Terron, Cuajada/Cuajadita Cacer, Cuajada Fresca, Queso Fresco Round, and Queso Duro Viejo (hard cheeses), Requeson, Queso de Huerta and Quesco Fresco. These cheeses were packaged in various sized clear plastic wrapped Styrofoam trays, clear plastic wrapped, clear plastic vacuum package, and clear rigid plastic containers.
Roos Foods of Kenton, DE is voluntarily recalling the above products because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and still births among pregnant women.
Out of an abundance of caution, Roos Foods is also recalling all product sizes and containers of Santa Rosa de Lima Crema Salvadorena Cultured Sour Cream, Santa Rosa de Lima Mantequilla de Bolsa Tradicion Centroamericana, Crema Pura Mexicana Cultured Sour Cream, La Chapina Crema Guatemalteca Guatemalan Style Cream, and Amigo Brand Crema Centroamericana Cultured Sour Cream. These sour creams were packaged in various sized white plastic tubs, clear plastic bags, clear plastic pouches, and clear plastic jars.
Products were distributed through retail stores in Delaware, Maryland, New Jersey, New York, Virginia and Washington, DC.
Customers should destroy all lots of the above listed brand named products. If you have any further questions please contact Virginia Mejia phone number 302-653-0600, Monday thru Friday from 9:00 AM to 3:00 PM EST.
Virginia Mejia
Controller
Roos Foods
Kenton, DE 19955
Friday, February 28, 2014
FDA has deadlines set for FSMA rules
We now have some deadlines set for FSMA final rules, with Preventive Controls for food in August of 2015 and Produce in October of 2015. So it will follow, that the deadlines for companies to implement those rules will also be kicked down the road even further.
But this is no reason for companies not to begin the development and implementation of food safety systems based upon best practices.
But this is no reason for companies not to begin the development and implementation of food safety systems based upon best practices.
The Packer
FDA agrees to firm food safety law deadlines
02/26/2014 03:14:00 PM
Tom Karst
The Food and Drug Administration has agreed to deadlines on final food safety rules mandated by the Food Safety Modernization Act.
The consent agreement (http://bit.ly/1o1bc8K), issued by the U.S. District Court in the Northern District of California, appears to be the final chapter on a legal action brought against the FDA by consumer activist groups. The Center for Food Safety and the Center for Environmental Health filed a lawsuit in August 2012 charging that the FDA illegally missed deadlines for food safety rules set by Congress in the 2011 Food Safety Modernization Act.
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