A Virginia company is issuing another recall after the Virginia Department of Agriculture and Consumer Services found Listeria in the samples they had tested. This is the 2nd recall for this company, the other recall occurring in 2012.
The Packer
http://www.thepacker.com/fruit-vegetable-news/Sprout-investigation--32-months-and-counting-284786261.html
Sprout investigation — 32 months and counting
12/04/2014 01:41:00 PM
Coral Beach
Criminal charges may be the next step in Virginia’s efforts to protect the public from Henry’s Farm, a fresh sprout grower that has been on officials’ food safety radar because of listeria since April 2012. Courtesy Virginia Department of AgriculturePositive tests for listeria in fresh sprouts from Henry's Farm, Woodford, Va., spurred recalls in April 2012 and November this year. A warning letter from FDA states the labels on the packages violate federal law.
Monday, December 8, 2014
Frozen Enchiladas Recalled Due to Potential Of Salmonella Due to Cilantro Ingredient
A California Company is recalling their frozen chili cheese enchilada product due to the potential for Salmonella. The recall came after the supplier of the organic cilantro ingredient used in the product notified the producer that they had found Salmonella in their routine testing of the cilantro.
This frozen product appears to be cooked by the processor, at least partially. Although we can't tell whether the cilantro was added before or after the thermal process.
Another item to notice is that the package has cooking instructions that direct the consumer to fully cook this product before consuming. These process steps would help to lower the risk of Salmonella in the product, however, if an issue were to arise, then it be a disaster for the manufacturer. The likelihood of under cooking by the consumer must also be taken into account.
FDA Recall Notice - Dec 3, 2014
http://www.fda.gov/Safety/Recalls/ucm425648.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.
Overhill Farms Voluntarily Recalls Open Nature Chile Cheese Enchiladas Sold At Safeway Stores Nationwide Due To Possible Salmonella Contamination
Contact: Consumer: 1-323-582-9977
FOR IMMEDIATE RELEASE — December 3, 2014 — Overhill Farms, Inc. of Vernon, California is voluntarily recalling the frozen food product Open Nature Chile Cheese Enchiladas due to potential Salmonella contamination. The supplier for the organic cilantro contained in such product notified Overhill Farms that the organic cilantro may have Salmonella contamination based on routine testing conducted. The product is sold nationwide at all Safeway-owned stores, including Safeway, Carrs, Genuardi’s, Pak ‘N Save, Pavilions, Randalls, Tom Thumb and Vons.
This frozen product appears to be cooked by the processor, at least partially. Although we can't tell whether the cilantro was added before or after the thermal process.
Another item to notice is that the package has cooking instructions that direct the consumer to fully cook this product before consuming. These process steps would help to lower the risk of Salmonella in the product, however, if an issue were to arise, then it be a disaster for the manufacturer. The likelihood of under cooking by the consumer must also be taken into account.
FDA Recall Notice - Dec 3, 2014
http://www.fda.gov/Safety/Recalls/ucm425648.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.
Overhill Farms Voluntarily Recalls Open Nature Chile Cheese Enchiladas Sold At Safeway Stores Nationwide Due To Possible Salmonella Contamination
Contact: Consumer: 1-323-582-9977
FOR IMMEDIATE RELEASE — December 3, 2014 — Overhill Farms, Inc. of Vernon, California is voluntarily recalling the frozen food product Open Nature Chile Cheese Enchiladas due to potential Salmonella contamination. The supplier for the organic cilantro contained in such product notified Overhill Farms that the organic cilantro may have Salmonella contamination based on routine testing conducted. The product is sold nationwide at all Safeway-owned stores, including Safeway, Carrs, Genuardi’s, Pak ‘N Save, Pavilions, Randalls, Tom Thumb and Vons.
Monday, November 24, 2014
Raw Sprouts Linked to Salmonella Outbreak, 87 in 11 States
Update - As of 12/2/14, CDC reports 87 cases in 11 states.
Raw bean sprouts have been linked to 63 cases of Salmonella Enteritidis infection. The bean sprout product was produced by Wonton Foods, based in Brooklyn, NY. According to CDC, about 1/4 of those infected have been hospitalized. The cases have been seen in 10 states, mostly in the Northeast and New England.
Bean and seed sprouts are considered high risk food items. While beans and seeds are normally sanitized prior to beginning the sprouting process, any remaining pathogens on the beans or seeds, such as Salmonella or STEC E. coli, can grow under the conditions that are used to allow the beans or seeds to sprout and grow.
There have been a large number of outbreaks related to sprouts (clover sprouts and E. coli - June, 2014, bean sprouts and E. coli, 2011, sprouts and Salmonella, 2011 to name just a few).
CDC Outbreak Notice
http://www.cdc.gov/salmonella/enteritidis-11-14/index.html
Multistate Outbreak of Salmonella Enteritidis Infections Linked to Bean Sprouts
Posted November 21, 2014 9:00 PM ET
Highlights
Read the Advice to Consumers and Retailers »
As of November 21, 2014, a total of 63 people infected with the outbreak strains of Salmonella Enteritidis have been reported from 10 states.
Raw bean sprouts have been linked to 63 cases of Salmonella Enteritidis infection. The bean sprout product was produced by Wonton Foods, based in Brooklyn, NY. According to CDC, about 1/4 of those infected have been hospitalized. The cases have been seen in 10 states, mostly in the Northeast and New England.
Bean and seed sprouts are considered high risk food items. While beans and seeds are normally sanitized prior to beginning the sprouting process, any remaining pathogens on the beans or seeds, such as Salmonella or STEC E. coli, can grow under the conditions that are used to allow the beans or seeds to sprout and grow.
There have been a large number of outbreaks related to sprouts (clover sprouts and E. coli - June, 2014, bean sprouts and E. coli, 2011, sprouts and Salmonella, 2011 to name just a few).
No recall was conducted because the product was past the shelf-life date.
CDC Outbreak Notice
http://www.cdc.gov/salmonella/enteritidis-11-14/index.html
Multistate Outbreak of Salmonella Enteritidis Infections Linked to Bean Sprouts
Posted November 21, 2014 9:00 PM ET
Highlights
Read the Advice to Consumers and Retailers »
As of November 21, 2014, a total of 63 people infected with the outbreak strains of Salmonella Enteritidis have been reported from 10 states.
Thursday, November 20, 2014
Controversy Over the Safety of Reusable Food Containers
A battle has begun between the corrugated container provides and the reusable plastic container (RPC) providers with regard to safety for handling produce. The corrugated container people cite two studies (that they paid for) that show contains can carry bacteria, while the RPC cite a history of use where there has been no documented cases of food safety issues related to these reusable plastic containers.
I guess my approach is more simplistic. If food surfaces are contaminated, they can be the source of contamination to the food the carry. That contamination can be pathogens or even spoilage organisms depending upon the application. So if you are willing to properly clean those containers, then that is great, but you better be able to validate that cleaning process. If not, there is the possibility of issues (depending on the application of use). Or you can consider using one-time-use corrugated containers that eliminate the risk.
Having worked in the industry for many years, I have seen reusable plastic containers that are down right disgusting. And I think the RPC industry is doing itself a disservice by not stating that these containers need to be properly cleaned and sanitized, especially in applications where that contamination can be harmful (for example, in refrigerated RTE applications where Listeria biofilm formation can lead to contamination).
In a world where sustainability is becoming a necessity, reusable containers will become an important part for reducing waste. But we cannot give those containers a pass because they are considered 'more sustainable'. For operations that wish to go in this direction, part of that investment must be the means for cleaning and sanitizing.
Even done to the consumer level where people have used reusable plastic containers for storing food. One company is selling reusable zip lock bags (bottom). That is great, as long as the consumers can adequately clean them.
The Packer
http://www.thepacker.com/fruit-vegetable-news/RPC-corrugated-groups-spar-over-food-safety-283218931.html?llsms=1051551&c=y
RPC, corrugated groups spar over food safety
11/19/2014 11:56:00 AM
Tom Karst
Two recent studies of bacteria on reusable plastic containers — both sponsored by corrugated carton groups — question the cleaning process used on RPCs before they enter the supply chain again. RPC supplier IFCO and the Reusable Packaging Association has countered that no foodborne illness outbreak has been traced to RPCS. Keith Warriner, professor of food safety at the University of Guelph in Ontario, Canada, said the study of RPCs — commissioned by the Canadian Corrugated and Containerboard Association — was an extension of one he performed in 2013. The first study tested 50 RPCs, while the 2014 study involved 160 RPCs. In the 2014 study, RPC samples from five Canadian packing facilities were pulled from different lots of trays that had been delivered on pallets wrapped with plastic film. Corrugated cartons from those facilities were not tested for comparison, Warriner said.
I guess my approach is more simplistic. If food surfaces are contaminated, they can be the source of contamination to the food the carry. That contamination can be pathogens or even spoilage organisms depending upon the application. So if you are willing to properly clean those containers, then that is great, but you better be able to validate that cleaning process. If not, there is the possibility of issues (depending on the application of use). Or you can consider using one-time-use corrugated containers that eliminate the risk.
Having worked in the industry for many years, I have seen reusable plastic containers that are down right disgusting. And I think the RPC industry is doing itself a disservice by not stating that these containers need to be properly cleaned and sanitized, especially in applications where that contamination can be harmful (for example, in refrigerated RTE applications where Listeria biofilm formation can lead to contamination).
In a world where sustainability is becoming a necessity, reusable containers will become an important part for reducing waste. But we cannot give those containers a pass because they are considered 'more sustainable'. For operations that wish to go in this direction, part of that investment must be the means for cleaning and sanitizing.
Even done to the consumer level where people have used reusable plastic containers for storing food. One company is selling reusable zip lock bags (bottom). That is great, as long as the consumers can adequately clean them.
The Packer
http://www.thepacker.com/fruit-vegetable-news/RPC-corrugated-groups-spar-over-food-safety-283218931.html?llsms=1051551&c=y
RPC, corrugated groups spar over food safety
11/19/2014 11:56:00 AM
Tom Karst
Two recent studies of bacteria on reusable plastic containers — both sponsored by corrugated carton groups — question the cleaning process used on RPCs before they enter the supply chain again. RPC supplier IFCO and the Reusable Packaging Association has countered that no foodborne illness outbreak has been traced to RPCS. Keith Warriner, professor of food safety at the University of Guelph in Ontario, Canada, said the study of RPCs — commissioned by the Canadian Corrugated and Containerboard Association — was an extension of one he performed in 2013. The first study tested 50 RPCs, while the 2014 study involved 160 RPCs. In the 2014 study, RPC samples from five Canadian packing facilities were pulled from different lots of trays that had been delivered on pallets wrapped with plastic film. Corrugated cartons from those facilities were not tested for comparison, Warriner said.
Taco Seasoning Product Recalled for Peanut Allergen Due to Supplier Error
This is a great example where a supplier's poor allergen control program can lead to a recall by the company purchasing that used that contaminated ingredient in their products. In this case, a Mexican food processor purchased spice that was contaminated by peanut allergens that originated in the supplier's operation.
When purchasing ingredients, companies must rely on their supplier for controlling allergens, especially when that supplier handles a wide range of allergen containing ingredients. Spice and flavoring companies are two types of ingredient suppliers that often fit this description, but this can also includes most companies that have multiple ingredients (breading, processed meat products, etc), Purchasers need to know the types of allergens their suppliers are handling and the ability to control those allergens within their operation. In this particular case, peanut is a type of allergen where even a little amount can be very harmful to a person how is allergic.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm423216.htm
B&G Foods Issues Allergy Alert On Undeclared Peanut And Almond In Product
Contact
Consumer: 877-929-2576 www.ortega.com
Media: Ernest DelBuono 202-973-1318
FOR IMMEDIATE RELEASE – November 14, 2014 – B&G Foods announced today it is voluntarily recalling certain Ortega Taco Seasoning Mix, Ortega Taco Sauce, Ortega Enchilada Sauce and Ortega Taco Kit products and certain Las Palmas Taco Seasoning Mix and Las Palmas Taco Sauce products after learning that one or more of the spice ingredients purchased from a third party supplier contain peanuts and almonds, allergens that are not declared on the products’ ingredient statements. People who have an allergy or severe sensitivity to peanuts and almonds run the risk of serious or life-threatening allergic reaction if they consume these products. There is no health risk associated with these products for individuals without an allergy to peanuts or almonds.
This recall affects the following products: See List
The recalled products were distributed in retail stores and foodservice outlets nationwide.
This recall does not apply to any other sizes or varieties of Ortega Seasoning Mix or to any Ortega Seasoning Mixes in canisters, all of which are correctly labeled. For example, this recall does not include Ortega Fajita Seasoning Mix, Ortega Fish Taco Seasoning Mix, Ortega Chili Seasoning Mix, Ortega Chipotle Seasoning Mix or Ortega Burrito Seasoning Mix, all of which are correctly labeled. This recall also does not include any Las Palmas Enchilada Sauce, which is correctly labeled.
“The safety of our consumers is our number one priority. We are committed to providing safe, quality products while observing the highest ethical standards in the conduct of our business,” said William Wright, Executive Vice President of Quality Assurance and R&D at B&G Foods. “The core values that we’ve embodied since the company was founded in the 1800s — honesty, integrity and accountability — guide our actions as we take the appropriate measures to address this issue.”
This recall was initiated in consultation with the FDA after it was discovered that ingredients from a single supplier used in the affected products were contaminated with peanut and almond allergens. B&G Foods has since terminated its relationship with this supplier and is receiving these ingredients from other sources in anticipation of resuming production shortly.
Consumers who have purchased the recalled products are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company’s recall hotline at 877-929-2576 from 8:00 a.m. ET to 8:00 p.m. ET, or visit www.ortega.com for additional information.
About B&G Foods
B&G Foods, Inc. (NYSE: BGS) and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, branded shelf-stable foods across the United States, Canada and Puerto Rico. Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Baker’s Joy, Bear Creek Country Kitchens, Brer Rabbit, Canoleo, Cary’s, Cream of Rice, Cream of Wheat, Devonsheer, Don Pepino, Emeril’s, Grandma’s Molasses, JJ Flats, Joan of Arc, Las Palmas, MacDonald’s, Maple Grove Farms, Molly McButter, Mrs. Dash, New York Flatbreads, New York Style, Old London, Original Tings, Ortega, Pirate’s Booty, Polaner, Red Devil, Regina, Rickland Orchards, Sa‑són, Sclafani, Smart Puffs, Spring Tree, Sugar Twin, Trappey’s, TrueNorth, Underwood, Vermont Maid and Wright’s. B&G Foods also sells and distributes two branded household products, Static Guard and Kleen Guard.
When purchasing ingredients, companies must rely on their supplier for controlling allergens, especially when that supplier handles a wide range of allergen containing ingredients. Spice and flavoring companies are two types of ingredient suppliers that often fit this description, but this can also includes most companies that have multiple ingredients (breading, processed meat products, etc), Purchasers need to know the types of allergens their suppliers are handling and the ability to control those allergens within their operation. In this particular case, peanut is a type of allergen where even a little amount can be very harmful to a person how is allergic.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm423216.htm
B&G Foods Issues Allergy Alert On Undeclared Peanut And Almond In Product
Contact
Consumer: 877-929-2576 www.ortega.com
Media: Ernest DelBuono 202-973-1318
FOR IMMEDIATE RELEASE – November 14, 2014 – B&G Foods announced today it is voluntarily recalling certain Ortega Taco Seasoning Mix, Ortega Taco Sauce, Ortega Enchilada Sauce and Ortega Taco Kit products and certain Las Palmas Taco Seasoning Mix and Las Palmas Taco Sauce products after learning that one or more of the spice ingredients purchased from a third party supplier contain peanuts and almonds, allergens that are not declared on the products’ ingredient statements. People who have an allergy or severe sensitivity to peanuts and almonds run the risk of serious or life-threatening allergic reaction if they consume these products. There is no health risk associated with these products for individuals without an allergy to peanuts or almonds.
This recall affects the following products: See List
The recalled products were distributed in retail stores and foodservice outlets nationwide.
This recall does not apply to any other sizes or varieties of Ortega Seasoning Mix or to any Ortega Seasoning Mixes in canisters, all of which are correctly labeled. For example, this recall does not include Ortega Fajita Seasoning Mix, Ortega Fish Taco Seasoning Mix, Ortega Chili Seasoning Mix, Ortega Chipotle Seasoning Mix or Ortega Burrito Seasoning Mix, all of which are correctly labeled. This recall also does not include any Las Palmas Enchilada Sauce, which is correctly labeled.
“The safety of our consumers is our number one priority. We are committed to providing safe, quality products while observing the highest ethical standards in the conduct of our business,” said William Wright, Executive Vice President of Quality Assurance and R&D at B&G Foods. “The core values that we’ve embodied since the company was founded in the 1800s — honesty, integrity and accountability — guide our actions as we take the appropriate measures to address this issue.”
This recall was initiated in consultation with the FDA after it was discovered that ingredients from a single supplier used in the affected products were contaminated with peanut and almond allergens. B&G Foods has since terminated its relationship with this supplier and is receiving these ingredients from other sources in anticipation of resuming production shortly.
Consumers who have purchased the recalled products are urged to return them to the place of purchase for a full refund. Consumers with questions may contact the company’s recall hotline at 877-929-2576 from 8:00 a.m. ET to 8:00 p.m. ET, or visit www.ortega.com for additional information.
About B&G Foods
B&G Foods, Inc. (NYSE: BGS) and its subsidiaries manufacture, sell and distribute a diversified portfolio of high-quality, branded shelf-stable foods across the United States, Canada and Puerto Rico. Based in Parsippany, New Jersey, B&G Foods’ products are marketed under many recognized brands, including Ac’cent, B&G, B&M, Baker’s Joy, Bear Creek Country Kitchens, Brer Rabbit, Canoleo, Cary’s, Cream of Rice, Cream of Wheat, Devonsheer, Don Pepino, Emeril’s, Grandma’s Molasses, JJ Flats, Joan of Arc, Las Palmas, MacDonald’s, Maple Grove Farms, Molly McButter, Mrs. Dash, New York Flatbreads, New York Style, Old London, Original Tings, Ortega, Pirate’s Booty, Polaner, Red Devil, Regina, Rickland Orchards, Sa‑són, Sclafani, Smart Puffs, Spring Tree, Sugar Twin, Trappey’s, TrueNorth, Underwood, Vermont Maid and Wright’s. B&G Foods also sells and distributes two branded household products, Static Guard and Kleen Guard.
Bratwurst Recalled for Allergen Mislabeling Due to Soy Lecithin
Earlier this week, USDA posted a recall notice for a Pennsylvania company that was using soy lecithin as a processing aid and did not have the allergen claim on the label. Now another Pennsylvania company has issued a recall for doing the same thing - using a releasing agent containing soy lecithin and not claiming it on the label.
When the dog is on a scent, he's going to keep huntin'. That is, now that USDA sees that there is an issue here that is not being properly addressed, those inspectors are going to be looking for it. My bet is that this is not the last recall for soy lecithin mislabeling.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-080-2014-release
Pennsylvania Firm Recalls Pork Products Due To Misbranding and Undeclared Allergens
Class II Recall 080-2014
Health Risk: Low Nov 19, 2014
Congressional and Public Affairs Felicia Thompson (202) 720-9113
WASHINGTON, Nov. 19, 2014 – K. Heeps, Inc., an Allentown, Pa., establishment is recalling approximately 2,902 pounds of Bratwurst and Bangers sausage products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain soy lecithin; a releasing agent used on contact surfaces during production and is a known allergen.
When the dog is on a scent, he's going to keep huntin'. That is, now that USDA sees that there is an issue here that is not being properly addressed, those inspectors are going to be looking for it. My bet is that this is not the last recall for soy lecithin mislabeling.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-080-2014-release
Pennsylvania Firm Recalls Pork Products Due To Misbranding and Undeclared Allergens
Class II Recall 080-2014
Health Risk: Low Nov 19, 2014
Congressional and Public Affairs Felicia Thompson (202) 720-9113
WASHINGTON, Nov. 19, 2014 – K. Heeps, Inc., an Allentown, Pa., establishment is recalling approximately 2,902 pounds of Bratwurst and Bangers sausage products due to misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain soy lecithin; a releasing agent used on contact surfaces during production and is a known allergen.
Wednesday, November 19, 2014
Fifteen Postal Workers Ill from Potluck Leftovers
Potlucks are one thing, but leftovers from potlucks..... In this case, 15 postal workers become ill after consuming leftovers from a potluck dinner held for 200 to honor veterans.
What was the issue? While the news reports are light on information, we can make a pretty good guess. First, no one got sick from the initial offering, but rather it was the nightshift workers who became ill after consuming the leftovers. The symptoms of vomiting and nausea were noted and it occurred about 6 hours or so after their shift began. The short duration from consumption to onset of the illness in conjunction with the symptoms of vomiting and nausea would indicate a Staphylococcus aureus intoxication. If that is the case, we could guess that some of the leftovers were not properly refrigerated.
What was the issue? While the news reports are light on information, we can make a pretty good guess. First, no one got sick from the initial offering, but rather it was the nightshift workers who became ill after consuming the leftovers. The symptoms of vomiting and nausea were noted and it occurred about 6 hours or so after their shift began. The short duration from consumption to onset of the illness in conjunction with the symptoms of vomiting and nausea would indicate a Staphylococcus aureus intoxication. If that is the case, we could guess that some of the leftovers were not properly refrigerated.
Pretzel Dogs Recalled Due to Use of Soy Lecithin Not Listed on Label
A Pennsylvania firm is recalling pretzel dogs due to the fact that soy lecithin was not included on the label. In this case, the soy lecithin was used as a processing aid, more specifically a release agent (like Pam). But the need to claim soy lecithin, when used as a processing aid, was not always clear cut.
From the Food Allergy Research and Resource Center (FARRP website link below),
But in the past, it was not as clear with regard to soy lecithin. More from FARRP:
It is important that food operations review their use of processing aids. If allergens are present such as soy lecithin, it needs to be included on the label.
From the Food Allergy Research and Resource Center (FARRP website link below),
The Food Allergen Labeling and Consumer Protection Act in the U.S. requires the labeling of soy lecithin when used in any capacity, including use as a processing aid.
But in the past, it was not as clear with regard to soy lecithin. More from FARRP:
Additionally, on February 25, 2013, the FDA withdrew its May 2, 2006 guidance entitled "Guidance on the Labeling of Certain Uses for Lecithin Derived from Soy Under Section 403(w) of the Federal Food, Drug, and Cosmetic Act" which originally indicated a willingness by FDA to use "regulatory discretion" in dealing with the labeling of soy lecithin in circumstances where soy lecithin is used as a stick-release or pan-release agent, a common processing aid use in the food industry. The FDA now requires source labeling of soy lecithin when used as a release agent applied directly to the food contact surfaces or as a direct ingredient in the product formulation, with the exception of the specificAnother thing that FARRP points out is that the level of allergen present on the product when used as a processing aid may be well below the limit that will cause anyone to have a reaction. However, there may be that one case.
It is important that food operations review their use of processing aids. If allergens are present such as soy lecithin, it needs to be included on the label.
USDA News Release
Pennsylvania Firm Expands Recalls Pretzel Dog Products Due To Misbranding and Undeclared Allergens
Class I Recall 079-2014-EXP Health Risk: High Nov 18, 2014
Monday, November 17, 2014
Norovirus Outbreak on Cruise Ship Affects Over 170
An outbreak of Norovirus occurred on a cruise ship a few days after leaving port where over 170 people, including both passengers and crew members, became ill. The trip was scheduled for a one month long trip. Because Norovirus can spread so quickly, the boat was docked to allow the sick passenger's to disembark.
Concession Stands at KC Professional Sports Stadiums Cited for Food Safety Issues
Health inspectors discovered a number of food safety issues when conducting inspections of the two professional stadiums in Kansas City.
Concession operations that are used infrequently (at least not every day) need to take into account that they have a flurry of activity for 4 to 6 hours and then are not used for days or weeks afterwards. Items that are not cleaned will sit around for days, attracting pests such as cockroaches or mice. Another issue they face is that the people who work there may be temporary workers or even volunteers. Getting these people up to speed on food safety fundamentals in an hour or so can be a challenge, especially if there is high turnover from event to event and/or there is lack of long term worries by the employee.
These issues can increase the risk that something will not be done correctly including improper clean-up after the event is over, or mishandling food during the event by the less-than-knowledgeable workers. In the end, this can make the chance of food contamination higher, resulting in consumers contracting foodborne illness or a poor health inspection. These will lead to bad publicity for the organization, even if that organization had no involvement in making the food. In this case, the KC Chiefs or Royals. Further, in light of the high food prices paid at these events, consumer backlash can be great, and revenue loss even greater (see attached story below).
It is important for any operations that operate temporary food events to have tight controls over handling and clean-up. Self-inspections during and after the event by facility managers is important in ensuring compliance.
Kansas City Star
http://www.kansascity.com/news/business/article3941505.html
Health inspections find problems at Arrowhead Stadium and Kauffman Stadium
By MARK DAVIS The Kansas City Star
11/14/2014 6:29 PM 11/14/2014 9:23 PM
Kansas City health officials were concerned and disappointed by conditions they found at Arrowhead and Kauffman stadiums during recent food safety inspections.
Reports itemized 37 critical violations of food safety among 26 concession stands and the main kitchens inside the two parks on Nov. 3, the Monday after the Kansas City Chiefs defeated the New York Jets.
Concession operations that are used infrequently (at least not every day) need to take into account that they have a flurry of activity for 4 to 6 hours and then are not used for days or weeks afterwards. Items that are not cleaned will sit around for days, attracting pests such as cockroaches or mice. Another issue they face is that the people who work there may be temporary workers or even volunteers. Getting these people up to speed on food safety fundamentals in an hour or so can be a challenge, especially if there is high turnover from event to event and/or there is lack of long term worries by the employee.
These issues can increase the risk that something will not be done correctly including improper clean-up after the event is over, or mishandling food during the event by the less-than-knowledgeable workers. In the end, this can make the chance of food contamination higher, resulting in consumers contracting foodborne illness or a poor health inspection. These will lead to bad publicity for the organization, even if that organization had no involvement in making the food. In this case, the KC Chiefs or Royals. Further, in light of the high food prices paid at these events, consumer backlash can be great, and revenue loss even greater (see attached story below).
It is important for any operations that operate temporary food events to have tight controls over handling and clean-up. Self-inspections during and after the event by facility managers is important in ensuring compliance.
Kansas City Star
http://www.kansascity.com/news/business/article3941505.html
Health inspections find problems at Arrowhead Stadium and Kauffman Stadium
By MARK DAVIS The Kansas City Star
11/14/2014 6:29 PM 11/14/2014 9:23 PM
Kansas City health officials were concerned and disappointed by conditions they found at Arrowhead and Kauffman stadiums during recent food safety inspections.
Reports itemized 37 critical violations of food safety among 26 concession stands and the main kitchens inside the two parks on Nov. 3, the Monday after the Kansas City Chiefs defeated the New York Jets.
Friday, November 14, 2014
Man Requires Surgery After Consuming Pizza Contaminated With Wire Bristles
As reported on the Marler Blog, a man required surgery to remove two small pieces of wire that had become lodged in his intestines, one of them piercing the intestinal wall. The wire pieces came from a pizza he ate, originating from a wire brush that was used by the pizza shop.
As sited in the article, investigators inspected the shop and “Observed a wire brush with food debris between the wires. Wires on the brush were bent and pointing in different directions and did not maintain its original design. Employee stated they had another brush that was used to clean the oven but was discarded last week. Person in charge stated the outside of the oven is cleaned every night and the inside of the oven is cleaned once a month using the brush.”
This is not the first issue involving wire bristles from an overused wire brush. In another recent case, a man required surgery when a wire bristle was inadvertently consumed via a steak from the grill. (http://pennstatefoodsafety.blogspot.com/2012/05/metal-bristle-from-grill-brush-example.html).
Operations must consider the risks of using metal bristled brushes, and where possible, look for alternatives. If they are used, care must be taken to ensure that bristles are not shed onto the equipment surface and that those brushes are replaced regularly, certainly if it is expected that the wires can become dislodged.
Wire Brush and Pizza – Not a Good Mix Posted
By Bill Marler on November 13, 2014
http://www.marlerblog.com/legal-cases/wire-brushes-and-pizza-not-a-good-mix/#.VGYOj010yUl
On the evening of Friday, September 19, 2014 Diane Norman bought pizzas at Domino’s Pizza located at 2800 Milton Way in Milton, Washington. She took the pizzas home for her family to consume. Michael Norman chose two slices of Canadian bacon and pineapple pizza and took a bite of one slice. He swallowed and immediately felt something sharp in his throat. He started to choke and dashed to the sink to drink water to help clear his throat. At this point he felt a sharp tearing at his throat and drank a glass of cranberry juice. His throat felt scratched and to relieve his pain he ate a slice of bread. Although this action eliminated the feeling that food was lodged in his throat, Michael felt a dull pain in his stomach. Since he was no longer felt hungry, he did not eat any more pizza. Diane Norman froze the remaining leftover pizza. Sometime later she examined the frozen pizza slices and found a wire in a piece of the pizza she had saved.
As sited in the article, investigators inspected the shop and “Observed a wire brush with food debris between the wires. Wires on the brush were bent and pointing in different directions and did not maintain its original design. Employee stated they had another brush that was used to clean the oven but was discarded last week. Person in charge stated the outside of the oven is cleaned every night and the inside of the oven is cleaned once a month using the brush.”
This is not the first issue involving wire bristles from an overused wire brush. In another recent case, a man required surgery when a wire bristle was inadvertently consumed via a steak from the grill. (http://pennstatefoodsafety.blogspot.com/2012/05/metal-bristle-from-grill-brush-example.html).
Operations must consider the risks of using metal bristled brushes, and where possible, look for alternatives. If they are used, care must be taken to ensure that bristles are not shed onto the equipment surface and that those brushes are replaced regularly, certainly if it is expected that the wires can become dislodged.
Wire Brush and Pizza – Not a Good Mix Posted
By Bill Marler on November 13, 2014
http://www.marlerblog.com/legal-cases/wire-brushes-and-pizza-not-a-good-mix/#.VGYOj010yUl
On the evening of Friday, September 19, 2014 Diane Norman bought pizzas at Domino’s Pizza located at 2800 Milton Way in Milton, Washington. She took the pizzas home for her family to consume. Michael Norman chose two slices of Canadian bacon and pineapple pizza and took a bite of one slice. He swallowed and immediately felt something sharp in his throat. He started to choke and dashed to the sink to drink water to help clear his throat. At this point he felt a sharp tearing at his throat and drank a glass of cranberry juice. His throat felt scratched and to relieve his pain he ate a slice of bread. Although this action eliminated the feeling that food was lodged in his throat, Michael felt a dull pain in his stomach. Since he was no longer felt hungry, he did not eat any more pizza. Diane Norman froze the remaining leftover pizza. Sometime later she examined the frozen pizza slices and found a wire in a piece of the pizza she had saved.
Wednesday, November 12, 2014
Applying the Drug Guidance "Circumstances that Constitute Delaying, Denying, Limiting, or Refusing a Drug Inspection" to Food Operations
FDA recently issued a guidance for drug related companies titled "Circumstances that Constitute Delaying, Denying, Limiting, or Refusing to Permit Drug Inspection". Some have suggested that this type of guidance may be extended to food processing facilities that fall under FDA jurisdiction.
It is stated in this guidance:
The categories defined in the guidance include 1) Delay of inspection (pushing back an inspection, holding up during an inspection, delaying of getting records), 2) Denial of inspection, 3) Limiting an inspection (limiting access, limiting photography, limiting access to records or the copying of those records, and limiting or preventing the collection of samples, and 4) Refusal to permit entry.
It may be worth the time to gain an understanding of this guidance and what constitutes the definitions in preventing access. http://www.fda.gov/downloads/RegulatoryInformation/Guidances/UCM360484.pdf
It is stated in this guidance:
It is a prohibited act under sections 301(e) and 301(f) of the FD&C Act to refuse to permit entry or inspection or refuse to permit access to or copying of certain specified records.10 New section 501(j) of the FD&C Act, as added by FDASIA section 707, now deems a drug to be adulterated if "…it has been manufactured, processed, packed, or held in any factory, warehouse, or establishment and the owner, operator, or agent of such factory, warehouse, or establishment delays, denies, or limits an inspection, or refuses to permit entry or inspection."Basically, if they can't see what they want, when they want, that product is adulterated.
The categories defined in the guidance include 1) Delay of inspection (pushing back an inspection, holding up during an inspection, delaying of getting records), 2) Denial of inspection, 3) Limiting an inspection (limiting access, limiting photography, limiting access to records or the copying of those records, and limiting or preventing the collection of samples, and 4) Refusal to permit entry.
It may be worth the time to gain an understanding of this guidance and what constitutes the definitions in preventing access. http://www.fda.gov/downloads/RegulatoryInformation/Guidances/UCM360484.pdf
Friday, October 31, 2014
Sausage Product Recalled Due to Temperature Abused Rice Ingredient
A Texas company is recalling a Boudin, a sausage product made with cooked rice, after USDA found that the company did not properly handle the cooked rice from a temperature control standpoint.
Boudin is a Cajun type product that is a mixture of cooked rice, pork, and seasonings. It may contain onions and green peppers. The mixture is ground and stuffed into a sausage casing.
One of the primary risks associated with temperature abused rice is Bacillus cereus. B. cereus can cause illness when people ingest B. cereus cells (diarrheal syndrome) or by the toxin it produces (emetic syndrome). In this particular case, the concern would be the emetic syndrome. With this, the spore-forming organism is not destroyed when the rice is cooked, and then grows in the temperature-abused cooked rice. As it grows to high numbers, it produces the toxin. When the toxin containing food is eaten, it results in severe vomiting. This toxin is heat stable..
Boudin is a Cajun type product that is a mixture of cooked rice, pork, and seasonings. It may contain onions and green peppers. The mixture is ground and stuffed into a sausage casing.
One of the primary risks associated with temperature abused rice is Bacillus cereus. B. cereus can cause illness when people ingest B. cereus cells (diarrheal syndrome) or by the toxin it produces (emetic syndrome). In this particular case, the concern would be the emetic syndrome. With this, the spore-forming organism is not destroyed when the rice is cooked, and then grows in the temperature-abused cooked rice. As it grows to high numbers, it produces the toxin. When the toxin containing food is eaten, it results in severe vomiting. This toxin is heat stable..
Tuesday, October 28, 2014
Industrial Oil Recalled after Being Used in Feed.
An Ohio company is recalling Soyoil containing Lascadoil, industrial processing waste oil, which was intended for non-food product or bio-fuels but may have been used as a feed ingredient. Use of it in feed may have resulted in the deaths of some turkeys.
Interesting is the fact that this comes as FDA looks to implement preventive control for feed for animals as a part of the FSMA regulation.
Shur-Green Farms is basically a recycler of food waste. The website (excerpt below) positions itself as a green company taking waste and putting it to best use. Certainly that is admirable. But you can imagine that waste streams may be challenging. While not sure in this case, but if a person inadvertently contaminated a waste product, and then sent it to this company for recycling, and the assumption is made that it can be used in feed...then there can be issues.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420543.htm
Shur-Green Farms Issues Voluntary Nationwide Recall of Lascadoil/Soyoil Due to Possible Lasalocid Contamination
Contact:
Consumer:
937-459-2768
FOR IMMEDIATE RELEASE — October 23, 2014 — Shur-Green Farms LLC(Ansonia, OH) has voluntarily recalled loads of Soyoil containing Lascadoil, industrial processing waste oil, which was intended for non-food product or bio-fuels but may have been used as a feed ingredient. This voluntary recall is the result of death in turkeys.
The recall includes load sold on or before September 17, 2014.
Interesting is the fact that this comes as FDA looks to implement preventive control for feed for animals as a part of the FSMA regulation.
Shur-Green Farms is basically a recycler of food waste. The website (excerpt below) positions itself as a green company taking waste and putting it to best use. Certainly that is admirable. But you can imagine that waste streams may be challenging. While not sure in this case, but if a person inadvertently contaminated a waste product, and then sent it to this company for recycling, and the assumption is made that it can be used in feed...then there can be issues.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420543.htm
Shur-Green Farms Issues Voluntary Nationwide Recall of Lascadoil/Soyoil Due to Possible Lasalocid Contamination
Contact:
Consumer:
937-459-2768
FOR IMMEDIATE RELEASE — October 23, 2014 — Shur-Green Farms LLC(Ansonia, OH) has voluntarily recalled loads of Soyoil containing Lascadoil, industrial processing waste oil, which was intended for non-food product or bio-fuels but may have been used as a feed ingredient. This voluntary recall is the result of death in turkeys.
The recall includes load sold on or before September 17, 2014.
NJ Company Recalls Cashew Pieces for Potential Salmonella Contamination
A NJ food company is recalling bags of cashew pieces after FDA testing found the potential for Salmonella. There have not yet been any reported illnesses.
It is hard to see from the notice whether the product actually tested positive "The potential for contamination was noted after routine testing conducted by the FDA." Never comes out to say 'A sample of the product tested positive for Salmonella',
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420689.htm
Chetak New York L.L.C. Recalls 7 Oz., 14 Oz., & 28 Oz. Packages of "Deep Raw Cashew Pieces" Because of Possible Health Risk
Contact: Consumer: 1-973-835-1906
FOR IMMEDIATE RELEASE — October 27, 2014 — Edison, NJ — Chetak New York L.L.C. of Edison, NJ is recalling its 5560 packages of 7oz., 3840 packages of 14oz., & 1920 packages of 28oz. "DEEP RAW CASHEW PIECES" because they have 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. 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.
It is hard to see from the notice whether the product actually tested positive "The potential for contamination was noted after routine testing conducted by the FDA." Never comes out to say 'A sample of the product tested positive for Salmonella',
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm420689.htm
Chetak New York L.L.C. Recalls 7 Oz., 14 Oz., & 28 Oz. Packages of "Deep Raw Cashew Pieces" Because of Possible Health Risk
Contact: Consumer: 1-973-835-1906
FOR IMMEDIATE RELEASE — October 27, 2014 — Edison, NJ — Chetak New York L.L.C. of Edison, NJ is recalling its 5560 packages of 7oz., 3840 packages of 14oz., & 1920 packages of 28oz. "DEEP RAW CASHEW PIECES" because they have 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. 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.
Baby Wipes Recalled Due to Bacterial Contamination
A PA firm is recalling baby wipes after tests showed that the product contains Burkholderia cepacia. This gram negative bacteria is considered more of a secondary pathogen in that it only causes infection in individuals with underlying health issues, especially those in hospitals. According to the CDC, B. cepacia is a hardy organism in that it is more resistant to common antibiotics. It has also been found to be more resistant to antiseptics. This might be a reason why it was found in this product, and is also a good reason for conducting a recall in that it will have exposure to a high risk group...babies.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm420426.htm
Nutek Disposables, Inc. Issues Alert Due to Potential Bacteria in Baby Wipes
Contact:
Consumer: 1-855-646-4351
Media: Sean Wood 1-212-445-8310
swood@webershandwick.com
Hallie Bozzi 1-212-445-8276 hbozzi@webershandwick.com
FOR IMMEDIATE RELEASE — Oct. 25, 2014 — MCELHATTAN, PA — Nutek Disposables, Inc. of McElhattan, PA has initiated a nationwide voluntary product recall at the retail level of all lots of baby wipes that it manufactured under the brand names Cuties, Diapers.com, Femtex, Fred's, Kidgets, Member's Mark, Simply Right, Sunny Smiles, Tender Touch, and Well Beginnings, because some packages may contain bacteria. These wipes were distributed by Nutek prior to October 21, 2014 to the following retail stores: Walgreens, Sam's Club, Family Dollar, Fred's, and Diapers.com.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm420426.htm
Nutek Disposables, Inc. Issues Alert Due to Potential Bacteria in Baby Wipes
Contact:
Consumer: 1-855-646-4351
Media: Sean Wood 1-212-445-8310
swood@webershandwick.com
Hallie Bozzi 1-212-445-8276 hbozzi@webershandwick.com
FOR IMMEDIATE RELEASE — Oct. 25, 2014 — MCELHATTAN, PA — Nutek Disposables, Inc. of McElhattan, PA has initiated a nationwide voluntary product recall at the retail level of all lots of baby wipes that it manufactured under the brand names Cuties, Diapers.com, Femtex, Fred's, Kidgets, Member's Mark, Simply Right, Sunny Smiles, Tender Touch, and Well Beginnings, because some packages may contain bacteria. These wipes were distributed by Nutek prior to October 21, 2014 to the following retail stores: Walgreens, Sam's Club, Family Dollar, Fred's, and Diapers.com.
Monday, October 27, 2014
Breaded Chicken Product Recalled After Linked to Cluster of Salmonella Illnesses
A Chicago based firm is recalling partially prepared breaded chicken breast product - Chicken Kiev after that product was linked to cluster of Salmonella illnesses.
Although this product is partially cooked by the processor (in order to set the breading), it still needs to be further cooked by the consumer as per the cooking instructions.
But it is easy to see where consumer issues can occur regarding undercooking. For one, the product is frozen, so when the consumer begins with frozen product, they may not cook it long enough in order to achieve the proper internal temperature. Along with this, many people do not use a thermometer in order to ensure that temperature is met.
Another issue can be related to the fact that breaded products often look like they are fully cooked. This is because the par-cooking that sets the breading gives it a finished cooked appearance.
Salmonella enteritidis is a strain most often associated with eggs, although we can see it in chicken meat as well.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-073-2014-release
Illinois Firm Recalls Chicken Products Due to Possible Salmonella Enteritidis Contamination
Class I Recall 073-2014
Health Risk: High Oct 24, 2014
Congressional and Public Affairs Benjamin Bell (202) 720-9113
WASHINGTON, October 24, 2014 – Aspen Foods Division of Koch Meats, a Chicago, Il., based establishment, is recalling 28,980 pounds of chicken products that may be contaminated with a particular strain of Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Aspen Foods conduct this recall because this product is known to be associated with a specific illness cluster.
Although this product is partially cooked by the processor (in order to set the breading), it still needs to be further cooked by the consumer as per the cooking instructions.
But it is easy to see where consumer issues can occur regarding undercooking. For one, the product is frozen, so when the consumer begins with frozen product, they may not cook it long enough in order to achieve the proper internal temperature. Along with this, many people do not use a thermometer in order to ensure that temperature is met.
Another issue can be related to the fact that breaded products often look like they are fully cooked. This is because the par-cooking that sets the breading gives it a finished cooked appearance.
Salmonella enteritidis is a strain most often associated with eggs, although we can see it in chicken meat as well.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-073-2014-release
Illinois Firm Recalls Chicken Products Due to Possible Salmonella Enteritidis Contamination
Class I Recall 073-2014
Health Risk: High Oct 24, 2014
Congressional and Public Affairs Benjamin Bell (202) 720-9113
WASHINGTON, October 24, 2014 – Aspen Foods Division of Koch Meats, a Chicago, Il., based establishment, is recalling 28,980 pounds of chicken products that may be contaminated with a particular strain of Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Aspen Foods conduct this recall because this product is known to be associated with a specific illness cluster.
Breaded Chicken Product Recalled Due to Presence of S. aureus Enterotoxin
A Pennsylvania firm is recalling breaded chicken product after the Colorado State Department of Agriculture discovered Staphylococcal enterotoxin present in the product during routine testing. There have been no reported illnesses.
As you know, when Staphylococcus aureus grows to high levels in food, it can produce an enterotoxin. A person suffers the illness when they eat the food with the toxin, not the bacteria. The symptoms. vomiting, nausea, abdominal cramps, and diarrhea, are seen in 1 to 4 hours after consuming, but can be within 30 minutes up to 10 hours after consumption.
The toxin is heat stable, and will survive any cooking done by the consumer.
S. aureus does not grow at refrigeration temperatures, so generally, growth and toxin production is seen in temperature abused products. The level of S. aureus to get levels of toxin needed for illness is >10E5.
In this particular case, we can assume the product was battered, breaded and then par-fried to set the breading. Following that thinking, the organism would have either grown in the batter (which is a common issue when batter is not properly temperature controlled), or in the finished product, if that product was temperature abused. In the first case where it formed in the batter, par-frying would have eliminated the vegetative organism leaving only the toxin. If it formed on the finished product, again because if that finished product had been temperature abused, we would expect to see the organism as well as the toxin on the frozen product. We are not able to tell from this report which was more likely the case.
Is Staph enterotoxin a routine test for regulatory laboratories? Not sure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-074-2014-release
Pennsylvania Firm Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 074-2014
Health Risk: High Oct 25, 2014
Congressional and Public Affairs Megan Buckles (202) 720-9113
WASHINGTON, Oct. 25, 2014 – Murry’s Inc., a Lebanon, Pa. establishment, is recalling approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
As you know, when Staphylococcus aureus grows to high levels in food, it can produce an enterotoxin. A person suffers the illness when they eat the food with the toxin, not the bacteria. The symptoms. vomiting, nausea, abdominal cramps, and diarrhea, are seen in 1 to 4 hours after consuming, but can be within 30 minutes up to 10 hours after consumption.
The toxin is heat stable, and will survive any cooking done by the consumer.
S. aureus does not grow at refrigeration temperatures, so generally, growth and toxin production is seen in temperature abused products. The level of S. aureus to get levels of toxin needed for illness is >10E5.
In this particular case, we can assume the product was battered, breaded and then par-fried to set the breading. Following that thinking, the organism would have either grown in the batter (which is a common issue when batter is not properly temperature controlled), or in the finished product, if that product was temperature abused. In the first case where it formed in the batter, par-frying would have eliminated the vegetative organism leaving only the toxin. If it formed on the finished product, again because if that finished product had been temperature abused, we would expect to see the organism as well as the toxin on the frozen product. We are not able to tell from this report which was more likely the case.
Is Staph enterotoxin a routine test for regulatory laboratories? Not sure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-074-2014-release
Pennsylvania Firm Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 074-2014
Health Risk: High Oct 25, 2014
Congressional and Public Affairs Megan Buckles (202) 720-9113
WASHINGTON, Oct. 25, 2014 – Murry’s Inc., a Lebanon, Pa. establishment, is recalling approximately 31,689 pounds of gluten free breaded chicken products that may be contaminated with Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Thursday, October 23, 2014
Is Poor Nutrition Linked to Children's Bad Behavior?
In this month's Food Technology (October, 2014), the feature article A Diet for a Kinder Planet lays out some of the research that indicated a link between poor nutrition and bad behavior.
It states that omega-3 fatty acids, B vitamins, zinc and tryptophan may be essential for mental balance. These are often lacking in the diets of children. Because of this, they suggest that be a cause of antisocial behavior.
The omega-3 fatty acids an important component in brain tissue (considering the 60% of the brain's composition is fat....I guess it is not bad to be called a fat head). "In particular, the omega-3 fatty acid docasohexaenoic acid (DHA) makes up a significant proportion of nerve-cell membranes and synapse in the central nervous system.." One of the best sources of omega-3 fatty acids is fish.
The article admits that the studies to this point only demonstrate a positive correlation and do not indicate causation. This is an interesting read.
Food Technology (October, 2014)
http://www.ift.org/food-technology/past-issues/2014/october/features/a_diet_for_a_kinder_planet.aspx?page=viewall
A Diet for a Kinder Planet Toni Tarver | October 2014, Volume 68, No.10
Considered essential for good health, a wholesome diet and good nutrition may also help improve the behavior and mood of society at large.
Good nutrition is a prerequisite for proper development of the human body after conception, and it is considered a crucial factor in the prevention of chronic disease. It is widely accepted that cancer, cardiovascular disease, diabetes, obesity, and other manifestations of chronic inflammation can be controlled or averted with a nutritious diet. Consequently, the food and nutrition policies of the United States, the United Kingdom, Canada, and other wealthy countries have focused almost exclusively on how diet affects physical well-being, recommending proper caloric and nutrient intakes for a healthy heart and healthy teeth, bones, and weight. However, these policies make little or no reference to the human brain, which is the most complex part of the body.
The brain regulates the functioning of vital bodily organs, is the center for intelligence and emotional response, and consumes approximately 20% of the body’s caloric energy. The brain is also responsible for the expression of personality, mood, and behavior—all of which define humanity. Yet wealthy countries with diverse and extensive food and nutrition policies focused on healthy bodily functions and physical well-being have largely ignored the importance of proper brain function and behavioral well-being. As a consequence, Westernized countries such as the United States and the United Kingdom have experienced a precipitous rise in aggression, irritability, impulsivity, and other antisocial behaviors. Are these displays simply a consequence of the extensive free will enjoyed by Americans, Britons, and others, or is something else at play? A fascinating field of research suggests that depression, aggression, impulsivity, and other displays of antisocial behavior may be the result of nutrient deficiencies in the brain and that certain foods and the nutrients they contain may curtail the expression of antisocial behavior.
It states that omega-3 fatty acids, B vitamins, zinc and tryptophan may be essential for mental balance. These are often lacking in the diets of children. Because of this, they suggest that be a cause of antisocial behavior.
The omega-3 fatty acids an important component in brain tissue (considering the 60% of the brain's composition is fat....I guess it is not bad to be called a fat head). "In particular, the omega-3 fatty acid docasohexaenoic acid (DHA) makes up a significant proportion of nerve-cell membranes and synapse in the central nervous system.." One of the best sources of omega-3 fatty acids is fish.
The article admits that the studies to this point only demonstrate a positive correlation and do not indicate causation. This is an interesting read.
Food Technology (October, 2014)
http://www.ift.org/food-technology/past-issues/2014/october/features/a_diet_for_a_kinder_planet.aspx?page=viewall
A Diet for a Kinder Planet Toni Tarver | October 2014, Volume 68, No.10
Considered essential for good health, a wholesome diet and good nutrition may also help improve the behavior and mood of society at large.
Good nutrition is a prerequisite for proper development of the human body after conception, and it is considered a crucial factor in the prevention of chronic disease. It is widely accepted that cancer, cardiovascular disease, diabetes, obesity, and other manifestations of chronic inflammation can be controlled or averted with a nutritious diet. Consequently, the food and nutrition policies of the United States, the United Kingdom, Canada, and other wealthy countries have focused almost exclusively on how diet affects physical well-being, recommending proper caloric and nutrient intakes for a healthy heart and healthy teeth, bones, and weight. However, these policies make little or no reference to the human brain, which is the most complex part of the body.
The brain regulates the functioning of vital bodily organs, is the center for intelligence and emotional response, and consumes approximately 20% of the body’s caloric energy. The brain is also responsible for the expression of personality, mood, and behavior—all of which define humanity. Yet wealthy countries with diverse and extensive food and nutrition policies focused on healthy bodily functions and physical well-being have largely ignored the importance of proper brain function and behavioral well-being. As a consequence, Westernized countries such as the United States and the United Kingdom have experienced a precipitous rise in aggression, irritability, impulsivity, and other antisocial behaviors. Are these displays simply a consequence of the extensive free will enjoyed by Americans, Britons, and others, or is something else at play? A fascinating field of research suggests that depression, aggression, impulsivity, and other displays of antisocial behavior may be the result of nutrient deficiencies in the brain and that certain foods and the nutrients they contain may curtail the expression of antisocial behavior.
Wednesday, October 22, 2014
Serrano Chile Peppers Recalled Due to Potential Salmonella Contamination
A North Carolina Company is recalling Serrano Chile Peppers after they received notice that the Michigan Department of Agriculture found a positive Salmonella sample in a lot. No illnesses have been reported.
Salmonella on peppers can be an issue because these peppers are often raw when making fresh salsa. Case in point is the 2008 Salmonella Saint Paul Outbreak where the CDC stated "the investigation showed that jalapeño peppers were a major source of contamination and that serrano peppers also were a source". In this case, it is believed that the diced tomatoes served to support the growth of the Salmonella when that salsa was held at room temperature.
FDA Recall Notice
Bailey Farms Inc. Recalls Fresh Serrano Chile Peppers Because Of Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm419894.htm
Contact: Consumer: 1-888-820-2545
FOR IMMEDIATE RELEASE — October 21, 2014 — Bailey Farms, Inc. of Oxford, NC is voluntarily recalling 6,215 pounds of Fresh Serrano Chile Peppers, 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. 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), endocarditic and arthritis.
Salmonella on peppers can be an issue because these peppers are often raw when making fresh salsa. Case in point is the 2008 Salmonella Saint Paul Outbreak where the CDC stated "the investigation showed that jalapeño peppers were a major source of contamination and that serrano peppers also were a source". In this case, it is believed that the diced tomatoes served to support the growth of the Salmonella when that salsa was held at room temperature.
FDA Recall Notice
Bailey Farms Inc. Recalls Fresh Serrano Chile Peppers Because Of Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm419894.htm
Contact: Consumer: 1-888-820-2545
FOR IMMEDIATE RELEASE — October 21, 2014 — Bailey Farms, Inc. of Oxford, NC is voluntarily recalling 6,215 pounds of Fresh Serrano Chile Peppers, 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. 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), endocarditic and arthritis.
Friday, October 17, 2014
Opinion - Ebola in Dallas Gets Off Easy Compared to Food
This past week Ebola got a running start in the US because it was not quarantined well enough, resulting in two health workers becoming ill with the life threatening infection, and now the potential for contamination on a cruise ship. Could you imagine the level of outrage there would have been if a similar situation occurred in a food facility where an infected food worker contaminated a food that resulted in two life threatening illnesses? Could you imagine the media generated public beating food executives would have taken if this company had overlooked symptoms that were presented to them?
Perhaps those of us who work with the food industry are a bit sensitive. And this is not to say there have not been issues, because here has. But I don’t see the onslaught of press releases condemning CDC or hospital officials, especially from the lawyer types who are so skilled in getting their news releases into the mass media channels regarding foodborne illness outbreaks. Where is the Bill Marler equivalent for the healthcare industry? Where are the proposals for enhanced regulations with stricter environmental control in hospital settings?
A case in point is environmental control for nosocomial infections being linked to food. In a recent PBS Frontline series on infections caused by antibiotic resistant strains of bacteria, the focus was on whether food related transfer was responsible for the increasing number of antibiotic resistant infections.
I do not have a problem with trying to understand the risk of this link between antibiotic usage on the farm and how it is related to infections of the general public, but where is the investigation on whether those specific strains may be originating in the hospitals and health care facilities…places where those specific antibiotics are used , where there are plenty of high risk individuals, and where environmental control is not at the same level as we see in food plants.
In this Frontline report, a young epidemiologist travels to Central PA to study how MRSA (Methicillin-resistant Staphylococcus aureus) is related to pig farms. The woman put up a map showing the number of cases in relation to the location of pig farms. The match was far from perfect, but there was some overlap. However, It would have been interesting to see the overlap between MRSA cases and individuals that visited area hospitals. Or the link between wrestling teams and those cases reported. (Yeah, there is some big time wrastlin’ in Central PA….unfortunately a sport that is conducive to the spread of MRSA).
Certainly the technology exists now, especially with whole genome sequencing, to traceback these cases seem in the general population to order to discover more definitive links. But rather, there seems to be a tendency to speculate, especially where that speculation can wrangle up some big news stories. Unfortunately, the food and food related industries, they seem to be the low hanging fruit for the picking.
Fortunately, unlike some of these antibiotic resistant bacterial pathogens, Ebola is not a very hardy environmental pathogen and thus has not been linked to food…..yet.
Perhaps those of us who work with the food industry are a bit sensitive. And this is not to say there have not been issues, because here has. But I don’t see the onslaught of press releases condemning CDC or hospital officials, especially from the lawyer types who are so skilled in getting their news releases into the mass media channels regarding foodborne illness outbreaks. Where is the Bill Marler equivalent for the healthcare industry? Where are the proposals for enhanced regulations with stricter environmental control in hospital settings?
A case in point is environmental control for nosocomial infections being linked to food. In a recent PBS Frontline series on infections caused by antibiotic resistant strains of bacteria, the focus was on whether food related transfer was responsible for the increasing number of antibiotic resistant infections.
I do not have a problem with trying to understand the risk of this link between antibiotic usage on the farm and how it is related to infections of the general public, but where is the investigation on whether those specific strains may be originating in the hospitals and health care facilities…places where those specific antibiotics are used , where there are plenty of high risk individuals, and where environmental control is not at the same level as we see in food plants.
In this Frontline report, a young epidemiologist travels to Central PA to study how MRSA (Methicillin-resistant Staphylococcus aureus) is related to pig farms. The woman put up a map showing the number of cases in relation to the location of pig farms. The match was far from perfect, but there was some overlap. However, It would have been interesting to see the overlap between MRSA cases and individuals that visited area hospitals. Or the link between wrestling teams and those cases reported. (Yeah, there is some big time wrastlin’ in Central PA….unfortunately a sport that is conducive to the spread of MRSA).
Certainly the technology exists now, especially with whole genome sequencing, to traceback these cases seem in the general population to order to discover more definitive links. But rather, there seems to be a tendency to speculate, especially where that speculation can wrangle up some big news stories. Unfortunately, the food and food related industries, they seem to be the low hanging fruit for the picking.
Fortunately, unlike some of these antibiotic resistant bacterial pathogens, Ebola is not a very hardy environmental pathogen and thus has not been linked to food…..yet.
Thursday, October 16, 2014
NM Peanut Farmers Still Impacted by 2012 Peanut Butter Recall
The economic impact resulting from the 2012 Peanut Butter Salmonella outbreak is still being felt by the regional peanut farmers in New Mexico. Farmers in this region had grown Valencia peanuts to supply to the Sunland Plant. After the outbreak, the plant was shut down as the company went bankrupt. The plant was subsequently sold to another company, but the plant has yet to reopen. And so the farmers have had to plant lot less peanuts, and have moved on to other crops.
These outbreaks go far beyond the cost of the recall. There are the people who suffered from the Salmonella illness, plant workers who lost their jobs, the transportation/warehouse providers who lost business, the impact on local businesses were the workers shop, and the suppliers, including in this case, the farmers, who lost their customer.
US News and World Report
http://www.usnews.com/news/business/articles/2014/10/15/peanut-farmers-deal-with-fallout-from-salmonella
New Mexico peanut industry slow to rebound following 2012 salmonella outbreak, production down
Associated Press Oct. 15, 2014 | 4:27 p.m. EDT
By SUSAN MONTOYA BRYAN, Associated Press
ALBUQUERQUE, N.M. (AP) — There will be significantly fewer peanuts pulled from the ground in eastern New Mexico this harvest season because of lingering fallout from the bankruptcy and sale of a peanut-processing plant that was at the heart of a 2012 salmonella outbreak and nationwide recall.
Peanut farmers are expected to bring in 6 million pounds less this year, according to forecasts released this week by the U.S. Department of Agriculture. That represents nearly a 30 percent drop in production in New Mexico from the year before.
These outbreaks go far beyond the cost of the recall. There are the people who suffered from the Salmonella illness, plant workers who lost their jobs, the transportation/warehouse providers who lost business, the impact on local businesses were the workers shop, and the suppliers, including in this case, the farmers, who lost their customer.
US News and World Report
http://www.usnews.com/news/business/articles/2014/10/15/peanut-farmers-deal-with-fallout-from-salmonella
New Mexico peanut industry slow to rebound following 2012 salmonella outbreak, production down
Associated Press Oct. 15, 2014 | 4:27 p.m. EDT
By SUSAN MONTOYA BRYAN, Associated Press
ALBUQUERQUE, N.M. (AP) — There will be significantly fewer peanuts pulled from the ground in eastern New Mexico this harvest season because of lingering fallout from the bankruptcy and sale of a peanut-processing plant that was at the heart of a 2012 salmonella outbreak and nationwide recall.
Peanut farmers are expected to bring in 6 million pounds less this year, according to forecasts released this week by the U.S. Department of Agriculture. That represents nearly a 30 percent drop in production in New Mexico from the year before.
Monday, October 13, 2014
Ebola virus - A Short Primer on Virus Survival and Disinfection
Here is a short primer on Ebola - condensed from information from the CDC website - focusing on disinfection and survival in the environment.
Survival in the Environment
According to the CDC, under ideal conditions where there is organic material (such as blood), the Ebola virus was show to survive up to 6 days in the environment. But these viruses are susceptible to drying, UV and disinfectants. (I is important to point out that there have been limited studies.)
That said, without organic material, it will die off quickly, so it is not likely to be present on doorknobs and light switches or other items that people simply touch (without blood or other organic residue).
According to the CDC, Use a U.S. Environmental Protection Agency (EPA)-registered hospital disinfectant with a label claim for a non-enveloped virus (e.g., norovirus, rotavirus, adenovirus, poliovirus) to disinfect environmental surfaces in rooms of patients with suspected or confirmed Ebola virus infection. Although there are no products with specific label claims against the Ebola virus, enveloped viruses such as Ebola are susceptible to a broad range of hospital disinfectants used to disinfect hard, non-porous surfaces.
Basically, if it is good against the more hardy viruses like Norovirus, it will be fine against Ebola.
Survival in the Environment
According to the CDC, under ideal conditions where there is organic material (such as blood), the Ebola virus was show to survive up to 6 days in the environment. But these viruses are susceptible to drying, UV and disinfectants. (I is important to point out that there have been limited studies.)
That said, without organic material, it will die off quickly, so it is not likely to be present on doorknobs and light switches or other items that people simply touch (without blood or other organic residue).
How does this compare to Norovirus which can survive in the environment for weeks to months? There are two categories of viruses - non-enveloped and enveloped. All viruses are comprised of by genetic material within a protein structure or capsid....but enveloped viruses also have a lipid envelope surrounding that protein capsid while the non-enveloped virus do not. Ebola is an enveloped virus, and that outer lipid layer, so important for attachment and entry to the cell, is more subject to environmental conditions. Norovirus, a non-enveloped virus, is more resistant.
Disinfection
According to the CDC, Use a U.S. Environmental Protection Agency (EPA)-registered hospital disinfectant with a label claim for a non-enveloped virus (e.g., norovirus, rotavirus, adenovirus, poliovirus) to disinfect environmental surfaces in rooms of patients with suspected or confirmed Ebola virus infection. Although there are no products with specific label claims against the Ebola virus, enveloped viruses such as Ebola are susceptible to a broad range of hospital disinfectants used to disinfect hard, non-porous surfaces.
Basically, if it is good against the more hardy viruses like Norovirus, it will be fine against Ebola.
Transmission
From the CDC Website (below)
When an infection does occur in humans, the virus can be spread in several ways to others. Ebola is spread through direct contact (through broken skin or mucous membranes in, for example, the eyes, nose, or mouth) with
- blood or body fluids (including but not limited to urine, saliva, sweat, feces, vomit, breast milk, and semen) of a person who is sick with Ebola
- objects (like needles and syringes) that have been contaminated with the virus
- infected animals
- Ebola is not spread through the air or by water, or in general, by food. However, in Africa, Ebola may be spread as a result of handling bushmeat (wild animals hunted for food) and contact with infected bats. There is no evidence that mosquitos or other insects can transmit Ebola virus. Only mammals (for example, humans, bats, monkeys, and apes) have shown the ability to become infected with and spread Ebola virus.
Symptoms
- Fever (greater than 38.6°C or 101.5°F)
- Severe headache
- Muscle pain
- Weakness
- Diarrhea
- Vomiting
- Abdominal (stomach) pain
- Unexplained hemorrhage (bleeding or bruising)
Symptoms may appear anywhere from 2 to 21 days after exposure to Ebola, but the average is 8 to 10 days.
Recovery from Ebola depends on good supportive clinical care and the patient’s immune response. People who recover from Ebola infection develop antibodies that last for at least 10 yrs
NC Company Recalls Vending-Machine Packaged Sandwiches Due to Potential Listeria Contamination
A North Carolina company that produces packaged sandwiches for vending type operations is recalling a wide variety of sandwiches after NC State found sample(s) to be positive for Listeria monocytogenes.
Ready-to-eat sandwiches like this normally have a short shelf life, and have not been subject to recalls, although these types of items can certainly be a vehicle. Sanitation control in the processing environment is critical for controlling in order to prevent contamination, especially equipment like meat slicers, ingredient refrigerated storage, and cutting boards.
UPDATE 10/23/2014
The company decided to shut down the facility, laying off 84 employees.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm418645.htm
Sunburst Foods Recalls Products Because Of Possible Health Risk
Contact: Consumer: 919-778-2151
FOR IMMEDIATE RELEASE - October 12, 2014 - SunBurst Foods, Goldsboro NC is voluntarily recalling all of its SunBurst, Fresh Bites and Private labeled products which are currently in the market because these products 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 stillbirths among pregnant women.
Ready-to-eat sandwiches like this normally have a short shelf life, and have not been subject to recalls, although these types of items can certainly be a vehicle. Sanitation control in the processing environment is critical for controlling in order to prevent contamination, especially equipment like meat slicers, ingredient refrigerated storage, and cutting boards.
UPDATE 10/23/2014
The company decided to shut down the facility, laying off 84 employees.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm418645.htm
Sunburst Foods Recalls Products Because Of Possible Health Risk
Contact: Consumer: 919-778-2151
FOR IMMEDIATE RELEASE - October 12, 2014 - SunBurst Foods, Goldsboro NC is voluntarily recalling all of its SunBurst, Fresh Bites and Private labeled products which are currently in the market because these products 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 stillbirths among pregnant women.
CA Company Recalls Pumpkin Seed Pesto in Jars Due to Improper Processing
A California company is recalling Pumpkin Seed Pesto, packaged for the Williams Sonoma label, after it was determined that the product may have been improperly processed, making it a Clostridium botulinum risk. No illnesses have been reported.
This is another case of products being recalled due to improper processing / C. bolulinum risk issues. Last month, a WA state company recalled pasta sauce. Then there was the other CA company that recalled pesto sauce after being linked to a botulism recall. In these cases, strict process controls are needed in properly ensuring the low acid ingredients are treated (acidified, water activity lowered) in order to prevent C. bolulinum growth.
This is another case of products being recalled due to improper processing / C. bolulinum risk issues. Last month, a WA state company recalled pasta sauce. Then there was the other CA company that recalled pesto sauce after being linked to a botulism recall. In these cases, strict process controls are needed in properly ensuring the low acid ingredients are treated (acidified, water activity lowered) in order to prevent C. bolulinum growth.
Thursday, October 9, 2014
Organic Food Safety - Fact versus Hype
In an opinion piece in the Des Moines Register, John Block writes about how consumers are mislead regarding the safety of organic foods. He references a report published in Academic Reviews (also below). In that report, conducted by independent researchers and based upon hundreds of scientific documents, researchers conclude that consumers have overpaid millions for organic foods on the false, and even misleading notion that organic foods are safer.
Should we care if people want to spend more on organic? No. Certainly people can choose what they want. And it is always good to support local agriculture for those farms who have made organic their niche. But it is a problem when people push this as safer.
While there is little support to indicate organic is more safe, in some cases, there actually may be increased risk. Organic farmers and processors do not have the arsenal of preventive measures available that conventional farmers and processors do, so spoilage and pests can be a bigger issue. One issue in particular...mold spoilage...that has the potential to increase the risk of mycotoxins, byproducts of mold growth that can cause serious health consequences. Cleaning and sanitizing also becomes more difficult since there are limited choices of what can be used. The same goes with preservatives.
As pointed out by Mr. Block, many of the organic producers and processors have pushed against having to comply with food safety regulations such as those proposed in FSMA.
It is interesting to note that many people who want organic also want to be sustainable. However, with organic practices, there is the challenge of lower yields / higher loss, so this counters being more sustainable. With food security being a huge issue worldwide, and even in the US, organic foods may not be the best answer.
Is organic food more nutritious than conventionally grown food? No. There is no evidence to support this either.
Des Moines Register - Opinion
http://www.desmoinesregister.com/story/opinion/columnists/2014/10/07/john-block-consumers-misled-organic-food-safety/16840717/
Consumers are misled about organic safety
By John Block 11:08 p.m. CDT October 6, 2014
Should we care if people want to spend more on organic? No. Certainly people can choose what they want. And it is always good to support local agriculture for those farms who have made organic their niche. But it is a problem when people push this as safer.
While there is little support to indicate organic is more safe, in some cases, there actually may be increased risk. Organic farmers and processors do not have the arsenal of preventive measures available that conventional farmers and processors do, so spoilage and pests can be a bigger issue. One issue in particular...mold spoilage...that has the potential to increase the risk of mycotoxins, byproducts of mold growth that can cause serious health consequences. Cleaning and sanitizing also becomes more difficult since there are limited choices of what can be used. The same goes with preservatives.
As pointed out by Mr. Block, many of the organic producers and processors have pushed against having to comply with food safety regulations such as those proposed in FSMA.
It is interesting to note that many people who want organic also want to be sustainable. However, with organic practices, there is the challenge of lower yields / higher loss, so this counters being more sustainable. With food security being a huge issue worldwide, and even in the US, organic foods may not be the best answer.
Is organic food more nutritious than conventionally grown food? No. There is no evidence to support this either.
Des Moines Register - Opinion
http://www.desmoinesregister.com/story/opinion/columnists/2014/10/07/john-block-consumers-misled-organic-food-safety/16840717/
Consumers are misled about organic safety
By John Block 11:08 p.m. CDT October 6, 2014
California University Recalls Chocolate Bars
A university in California is recalling candy bars that were produced by a student group in less-than-sanitary conditions.
While the story does not indicate how the contamination event occurred, if one had to guess, it would be that the student group made the product without following good sanitation procedures. Later, a wiser individual(s) realized this (and this person(s) was probably not involved when the product was initially made) and raised questions about sanitation and allergen control. The group was not able to answer these questions, thus putting the University at risk. Rather than waiting for people to get ill and for a scandal to erupt, the University took a proactive posture and recalled the product.
Does this situation apply outside a university setting? Absolutely. Anytime some genius thinks that they can produce product for sale on the fly without going through the proper channels, laying out a food safety plan, etc. This could be a temporary side operation that someone wants to do in a processing facility or a foodservice operation, or a volunteer group that thinks it can easily raise money.
Here at Penn State, the risk management group has a strict policy regarding products being made and branded as Penn State. For good reason.
The Tribune
http://www.sanluisobispo.com/2014/10/04/3280284/cal-poly-recalls-6-of-its-chocolate.html
Cal Poly recalls some chocolate bars because of possible contamination
Candies may contain allergens or infectious material, spokesman says
By Nick Wilson
nwilson@thetribunenews.com
October 4, 2014
Cal Poly has voluntarily recalled six varieties of its chocolate candy bars, citing possible contaminations.
The bars may have been tainted with peanut, milk or soy allergens and possibly exposed to microbial contamination, which can include infectious materials such as bacteria, yeast, or mold, the university said.
While the story does not indicate how the contamination event occurred, if one had to guess, it would be that the student group made the product without following good sanitation procedures. Later, a wiser individual(s) realized this (and this person(s) was probably not involved when the product was initially made) and raised questions about sanitation and allergen control. The group was not able to answer these questions, thus putting the University at risk. Rather than waiting for people to get ill and for a scandal to erupt, the University took a proactive posture and recalled the product.
Does this situation apply outside a university setting? Absolutely. Anytime some genius thinks that they can produce product for sale on the fly without going through the proper channels, laying out a food safety plan, etc. This could be a temporary side operation that someone wants to do in a processing facility or a foodservice operation, or a volunteer group that thinks it can easily raise money.
Here at Penn State, the risk management group has a strict policy regarding products being made and branded as Penn State. For good reason.
The Tribune
http://www.sanluisobispo.com/2014/10/04/3280284/cal-poly-recalls-6-of-its-chocolate.html
Cal Poly recalls some chocolate bars because of possible contamination
Candies may contain allergens or infectious material, spokesman says
By Nick Wilson
nwilson@thetribunenews.com
October 4, 2014
Cal Poly has voluntarily recalled six varieties of its chocolate candy bars, citing possible contaminations.
The bars may have been tainted with peanut, milk or soy allergens and possibly exposed to microbial contamination, which can include infectious materials such as bacteria, yeast, or mold, the university said.
FDA Investigation of Almond Butter Facility Involved in Salmonella Outbreak
The FDA Investigation report on the nSpired Natural Foods facility was issued. The facility was responsible for a Salmonella outbreak in August of this year where 4 people were reported to have fallen ill. The company subsequently conducted a recall of almond butter and peanut butter products.
For ease of reading, the contents of the FDA investigation were reprinted below. If you had to summarize it, one would say that the facility floors and equipment was not cleanable due to cracks and poor welds. Build up on equipment was noted and other procedures such as handwashing and sanitation were lax. Of course, Salmonella was discovered in environmental samples.
This is a good learning tool for facilities where post process contamination can be a concern.
Sub 175 Floor below cooling tower, east side, northern floor surface
Sub 188 Floor below cooling tower, west side, southern floor surface
For ease of reading, the contents of the FDA investigation were reprinted below. If you had to summarize it, one would say that the facility floors and equipment was not cleanable due to cracks and poor welds. Build up on equipment was noted and other procedures such as handwashing and sanitation were lax. Of course, Salmonella was discovered in environmental samples.
This is a good learning tool for facilities where post process contamination can be a concern.
OBSERVATION 1
Failure
to manufacture foods under conditions and controls necessary to minimize the
potential for growth of microorganisms
and contamination.
Specifically,
Two environmental sub-samples (INV
858387) collected on 7/16/2014 within Bakery ____ during tbe
manufacturing of dried pasteurized almonds lot 5461, were determined to be
positive for Salmonella. The locations of the sub-samples are listed below:Sub 175 Floor below cooling tower, east side, northern floor surface
Sub 188 Floor below cooling tower, west side, southern floor surface
Trucking Industry Deploying Tracking Technology in Preparation of FSMA
The trucking industry has begun to consider the impact of the Food Safety Modernization Act (FSMA) on their operations. In order to comply, there will be greater need to track, monitor and record their loads, especially temperatures of refrigerated loads.
Trucking Info
http://www.truckinginfo.com/channel/fleet-management/article/story/2014/10/trailer-tracking-and-food-safety.aspx
Fleet Management
Trailer Tracking and Food Safety
New regulations will make tracking technology even more prevalent.
September 2014, TruckingInfo.com - Department
by Jim Beach, Technology Editor - Also by this author
Trailer tracking technology has been around a number of years, with a growing number of refrigerated and other food-related carriers deploying the technologies. But upcoming federal regulations will make it even more important.
“Trailer tracking was used as a ‘throw-in,’ but now if you aren’t tracking trailers, you are behind the curve,” says Chris MacDonald, vice president sales, StarTrak business for Orbcomm. MacDonald estimates that up to 80% of the top 100 fleets use trailer-tracking technologies. “The ROI comes from having the ability to effectively manage your trailer community in a more cost-effective way.”
For refrigerated carriers, industry estimates say that about a third of all refrigerated units on the road use some type of telematics, says Mark Fragnito, product manager, telematics, for Carrier Transicold. “The number of refrigerated fleets that use telematics systems has been steadily growing.”
Trucking Info
http://www.truckinginfo.com/channel/fleet-management/article/story/2014/10/trailer-tracking-and-food-safety.aspx
Fleet Management
Trailer Tracking and Food Safety
New regulations will make tracking technology even more prevalent.
September 2014, TruckingInfo.com - Department
by Jim Beach, Technology Editor - Also by this author
Trailer tracking technology has been around a number of years, with a growing number of refrigerated and other food-related carriers deploying the technologies. But upcoming federal regulations will make it even more important.
“Trailer tracking was used as a ‘throw-in,’ but now if you aren’t tracking trailers, you are behind the curve,” says Chris MacDonald, vice president sales, StarTrak business for Orbcomm. MacDonald estimates that up to 80% of the top 100 fleets use trailer-tracking technologies. “The ROI comes from having the ability to effectively manage your trailer community in a more cost-effective way.”
For refrigerated carriers, industry estimates say that about a third of all refrigerated units on the road use some type of telematics, says Mark Fragnito, product manager, telematics, for Carrier Transicold. “The number of refrigerated fleets that use telematics systems has been steadily growing.”
Wednesday, October 8, 2014
The Cost of Foodborne Illness for Each of the Major Pathogens
The USDA Economic Research Service issued a series of cost estimates for the various types of pathogens such as Listeria, Salmonella, and Norovirus.
According to these estimates, the cost of foodborne illness exceeds $15 billion, and this does not include industry associated costs of recalls, loss in brand equity, etc.
USDA - ERS
http://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses.aspx#48498
Cost Estimates of Foodborne Illnesses
The Cost Estimates of Foodborne Illnesses data product provides detailed data about the costs of major foodborne illnesses in the United States, updating and extending previous ERS research. This data set includes:
Detailed identification of specific disease outcomes for foodborne infections caused by 15 major pathogens in the United States
Associated outpatient and inpatient expenditures on medical care
Associated lost wages
Estimates of individuals’ willingness to pay to reduce mortality resulting from these foodborne illnesses acquired in the United States.
According to these estimates, the cost of foodborne illness exceeds $15 billion, and this does not include industry associated costs of recalls, loss in brand equity, etc.
USDA - ERS
http://www.ers.usda.gov/data-products/cost-estimates-of-foodborne-illnesses.aspx#48498
Cost Estimates of Foodborne Illnesses
The Cost Estimates of Foodborne Illnesses data product provides detailed data about the costs of major foodborne illnesses in the United States, updating and extending previous ERS research. This data set includes:
Detailed identification of specific disease outcomes for foodborne infections caused by 15 major pathogens in the United States
Associated outpatient and inpatient expenditures on medical care
Associated lost wages
Estimates of individuals’ willingness to pay to reduce mortality resulting from these foodborne illnesses acquired in the United States.
Minnesota Company Recalls Meat Meals after Listeria Positive Test
A Minnesota company is recalling meat and poultry meal products after USDA testing found a sample of the product to be positive for Listeria. No illnesses have been reported.
The company then indicated that through their own internal testing, they found that the roasted red potatoes were positive for Listeria. These roasted red potatoes were supplied by another company, but no information was listed for the name of that company.
USDA News Release
Minnesota Firm Recalls Meat and Poultry Products for Possible Listeria Contamination
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-068-2014-release
Class I Recall 068-2014
Health Risk: High Oct 8, 2014
Congressional and Public Affairs Lauren Kotwicki
(202) 720-9113
WASHINGTON, Oct. 08, 2014 – Buddy’s Kitchen, a Burnsville, Minn. establishment, is recalling approximately 62,488 pounds of meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The company then indicated that through their own internal testing, they found that the roasted red potatoes were positive for Listeria. These roasted red potatoes were supplied by another company, but no information was listed for the name of that company.
USDA News Release
Minnesota Firm Recalls Meat and Poultry Products for Possible Listeria Contamination
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-068-2014-release
Class I Recall 068-2014
Health Risk: High Oct 8, 2014
Congressional and Public Affairs Lauren Kotwicki
(202) 720-9113
WASHINGTON, Oct. 08, 2014 – Buddy’s Kitchen, a Burnsville, Minn. establishment, is recalling approximately 62,488 pounds of meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Monday, September 29, 2014
Raw Pet Food Recalled for Salmonella...Again
Raw pet food is being recalled after testing by a state laboratory found a sample of the product to be positive for Salmonella. No illnesses have been reported.
Yeah, it is raw pet food...is that a surprise to be contaminated with Salmonella? This is not the first recall for this company, nor the second. http://pennstatefoodsafety.blogspot.com/2014/05/raw-pet-food-recalled-due-to-postive.html
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm416452.htm
Bravo Recalls Select Chicken and Turkey Pet Foods Because of Possible Salmonella Health Risk
Contact Consumer: 866-922-9222
FOR IMMEDIATE RELEASE - September 26, 2014 - (Manchester, CT) Bravo of Manchester, CT is recalling select lots of Bravo Turkey and Chicken pet foods for dogs and cats because they have the potential to be contaminated with Salmonella. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
Yeah, it is raw pet food...is that a surprise to be contaminated with Salmonella? This is not the first recall for this company, nor the second. http://pennstatefoodsafety.blogspot.com/2014/05/raw-pet-food-recalled-due-to-postive.html
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm416452.htm
Bravo Recalls Select Chicken and Turkey Pet Foods Because of Possible Salmonella Health Risk
Contact Consumer: 866-922-9222
FOR IMMEDIATE RELEASE - September 26, 2014 - (Manchester, CT) Bravo of Manchester, CT is recalling select lots of Bravo Turkey and Chicken pet foods for dogs and cats because they have the potential to be contaminated with Salmonella. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
Investigative Report on Foodborne Outbreak at Food Safety Conference in Baltimore
An investigation of an foodborne illness outbreak occurring at the Food Safety Summit's Conference in Baltimore this past April indicates that the cause of the illness was Clostridium perfrignens associated with the Chicken Marsala dish. In all, some 216 illnesses were reported with 146 reporting that they ate the Chicken Marsala dish.
While there was no smoking gun, there were a number of issues that may have led to the outgrowth of this sporeforming pathogen. As you know, spores of Clostridium perfringens will survive cooking, and if that product is temperature abused, the spores will germinate and the organism will multiply very rapidly.
The issues revolved around temperature measurements during holding of the food. The recommendations in the report provide good guidance for operations to prevent such outbreaks.
From the report:
http://dhmh.maryland.gov/docs/Outbreak%202014-119%20FINAL_with%20Attachments_v3.pdf
SUMMARY REPORT
OUTBREAK 2014-119
September 2014
Office of Infectious Disease Epidemiology and Outbreak Response
Prevention and Health Promotion Administration
Maryland Department of Health and Mental Hygiene
INTRODUCTION
On April 11, 2014, the Baltimore City 311 system received 3 reports of illness from attendees of Conference A. A 4th report was received on April 15. All of the reports were from conference attendees who also worked in the same building at another work location. The reporters stated that they, and several coworkers who also attended Conference A, became ill with diarrhea between April 8 and April 10. The attendees suspected that lunch served on April 9 was the source of the illnesses. All 4 reports were assigned in the 311 system to Baltimore City Health Department’s (BCHD), Bureau of Environmental Health, Environmental Inspection Services (EIS) Food Control Section. On April 16, BCHD, EIS identified that these reports were related and informed BCHD’s Office of Acute Communicable Diseases (ACD). An outbreak investigation was initiated on April 16 by BCHD. BCHD notified the Maryland Department of Health and Mental Hygiene (DHMH) Division of Outbreak Investigation on April 16. Subsequently, the response proceeded as a joint state‐local outbreak investigation.
While there was no smoking gun, there were a number of issues that may have led to the outgrowth of this sporeforming pathogen. As you know, spores of Clostridium perfringens will survive cooking, and if that product is temperature abused, the spores will germinate and the organism will multiply very rapidly.
The issues revolved around temperature measurements during holding of the food. The recommendations in the report provide good guidance for operations to prevent such outbreaks.
From the report:
Recommendations for event A and all event organizers and Caterer A and all foodservice facilities:1.) Ensure that internal food temperatures are measured at the conclusion of cooking and during the hot holding process.Maryland Department of Health
a. Temperatures should be taken while the food remains inside the hot holding cabinets at one hour intervals and from multiple locations of the food trays on different shelves.
b. Food handlers should record the range of temperatures (versus a single temperature) as observed on log sheets. Food must maintain 135°F at all times after cooking and prior to service.
c. Obtain representative (multiple sites, mix of locations on tray, such as center, corners, edges) temperature measurements of all food trays before serving time.
2.) Report immediately to management or the person in charge when any food temperatures are below the required holding temperatures.
3.) Corrective action, as specified in the facility’s approved HACCP plan, must be taken when food measures less than the 135°F critical limit.
4.) Maintain detailed temperature logs.
a. Retain detailed internal temperature logs of any cold and hot held food every hour for all locations and all serving lines;
b. Log both internal and external temperature readings for all refrigeration units every 2‐4 hours to ensure that potentially hazardous foods do not exceed regulated time and temperature requirements.
http://dhmh.maryland.gov/docs/Outbreak%202014-119%20FINAL_with%20Attachments_v3.pdf
SUMMARY REPORT
OUTBREAK 2014-119
September 2014
Office of Infectious Disease Epidemiology and Outbreak Response
Prevention and Health Promotion Administration
Maryland Department of Health and Mental Hygiene
INTRODUCTION
On April 11, 2014, the Baltimore City 311 system received 3 reports of illness from attendees of Conference A. A 4th report was received on April 15. All of the reports were from conference attendees who also worked in the same building at another work location. The reporters stated that they, and several coworkers who also attended Conference A, became ill with diarrhea between April 8 and April 10. The attendees suspected that lunch served on April 9 was the source of the illnesses. All 4 reports were assigned in the 311 system to Baltimore City Health Department’s (BCHD), Bureau of Environmental Health, Environmental Inspection Services (EIS) Food Control Section. On April 16, BCHD, EIS identified that these reports were related and informed BCHD’s Office of Acute Communicable Diseases (ACD). An outbreak investigation was initiated on April 16 by BCHD. BCHD notified the Maryland Department of Health and Mental Hygiene (DHMH) Division of Outbreak Investigation on April 16. Subsequently, the response proceeded as a joint state‐local outbreak investigation.
Recall of grilled chicken due to positive Listeria tests
Foster Farms is recalling 40,000 lbs of grilled chicken strips due to the potential to be contaminated with Listeria. The contamination was discovered by company testing. No illnesses have been reported.
The grilled chicken was packaged in 3.25lb packages and shipped to Costco locations in ID, MT, UT, CO, TX, LA, CA, and Hawaii. According to the news report - "While some of the product was set aside and held, the product subject to this recall was inadvertently shipped," it said." Oops, that is not good.
But the Reuters article below also shoves this statement into the article - "The recall comes amid revelations that major U.S. poultry firms are administering antibiotics to their flocks far more pervasively than regulators realize, posing a potential risk to human health."
It is a long stretch to say that antibiotic usage and post process Listeria contamination are linked. Vegetative pathogens such as Salmonella and Listeria are eliminated in the cooking process. The contamination in the plant would be a post process addition, and from what we have seen in past cases, this contamination would be more likely to be a facility related issue rather than in incoming bird issue.
Huffington Post
http://www.huffingtonpost.com/2014/09/26/chicken-recall-frozen-grilled-listeria-foster-farms_n_5890416.html
Nearly 40,000 Pounds Of Foster Farms Chicken Recalled Due To Listeria ContaminationReuters
Posted: 09/26/2014 4:12 pm EDT Updated: 09/26/2014 4:59 pm EDT
SEATTLE, Sept 26 (Reuters) - California-based poultry giant Foster Farms is recalling nearly 40,000 pounds of frozen grilled chicken due to Listeria contamination, the Department of Agriculture said on Friday.
Foster Farms shipped the breast strips produced on Aug. 5 from Farmerville, Louisiana, to many U.S. states, USDA's Food Safety and Inspection Service (FSIS) representative, Benjamin Bell, said.
The grilled chicken was packaged in 3.25lb packages and shipped to Costco locations in ID, MT, UT, CO, TX, LA, CA, and Hawaii. According to the news report - "While some of the product was set aside and held, the product subject to this recall was inadvertently shipped," it said." Oops, that is not good.
But the Reuters article below also shoves this statement into the article - "The recall comes amid revelations that major U.S. poultry firms are administering antibiotics to their flocks far more pervasively than regulators realize, posing a potential risk to human health."
It is a long stretch to say that antibiotic usage and post process Listeria contamination are linked. Vegetative pathogens such as Salmonella and Listeria are eliminated in the cooking process. The contamination in the plant would be a post process addition, and from what we have seen in past cases, this contamination would be more likely to be a facility related issue rather than in incoming bird issue.
Huffington Post
http://www.huffingtonpost.com/2014/09/26/chicken-recall-frozen-grilled-listeria-foster-farms_n_5890416.html
Nearly 40,000 Pounds Of Foster Farms Chicken Recalled Due To Listeria ContaminationReuters
Posted: 09/26/2014 4:12 pm EDT Updated: 09/26/2014 4:59 pm EDT
SEATTLE, Sept 26 (Reuters) - California-based poultry giant Foster Farms is recalling nearly 40,000 pounds of frozen grilled chicken due to Listeria contamination, the Department of Agriculture said on Friday.
Foster Farms shipped the breast strips produced on Aug. 5 from Farmerville, Louisiana, to many U.S. states, USDA's Food Safety and Inspection Service (FSIS) representative, Benjamin Bell, said.
Friday, September 26, 2014
Renewal Time for FDA Biennial Food Facility Registration
It is time to renew your food facility registration for the FDA
FDA Constituent Updates
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm416121.htm
Food Facility Biennial Registration Renewal
Constituent Update
September 26, 2014
Food facilities required to register with FDA must renew their food facility registrations this year during the period beginning on October 1, 2014 and ending on December 31, 2014. FDA encourages food facilities to renew their registrations early on in the three-month renewal period.
FDA Constituent Updates
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm416121.htm
Food Facility Biennial Registration Renewal
Constituent Update
September 26, 2014
Food facilities required to register with FDA must renew their food facility registrations this year during the period beginning on October 1, 2014 and ending on December 31, 2014. FDA encourages food facilities to renew their registrations early on in the three-month renewal period.
Thursday, September 25, 2014
Updated Proposal for FSMA Animal Feed Reg Relaxes Requirements for Food Companies Supplying Waste for Feed
The FDA announced some changes in the proposed rule for Preventive Controls of Animal Food.
One of the biggest changes was reducing the requirements on food companies that provide their waste products for animal feed. Basically, you would not need a HACCP based system, just controls to prevent chemical and physical contamination.
They also are making the cGMP requirements more applicable to the type of feed being produced. However, like the Human Foods updated proposal, they are looking at the possibility of adding language to affect product testing, environmental control, and supplier control.
FDA Website
http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm
FSMA Proposed Rule for Preventive Controls for Animal Food
Establish Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals
Based on FDA outreach efforts and public comments, the FDA is proposing a number of revisions to its proposed rule on preventive controls for animal food that are more flexible and less burdensome in key areas.
One of the biggest changes was reducing the requirements on food companies that provide their waste products for animal feed. Basically, you would not need a HACCP based system, just controls to prevent chemical and physical contamination.
Human food processors already complying with FDA human food safety requirements, such as brewers, would not need to implement additional preventive controls or Current Good Manufacturing Practice regulations when supplying a by-product (e.g., wet spent grains, fruit or vegetable peels, liquid whey) for animal food, except for proposed CGMPs to prevent physical and chemical contamination when holding and distributing the by-product (e.g., ensuring the by-product isn’t co-mingled with garbage).
They also are making the cGMP requirements more applicable to the type of feed being produced. However, like the Human Foods updated proposal, they are looking at the possibility of adding language to affect product testing, environmental control, and supplier control.
FDA Website
http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm
FSMA Proposed Rule for Preventive Controls for Animal Food
Establish Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals
Based on FDA outreach efforts and public comments, the FDA is proposing a number of revisions to its proposed rule on preventive controls for animal food that are more flexible and less burdensome in key areas.
Wednesday, September 24, 2014
PCA Executives Found Guilty for Shipping Containated Peanut Butter, Now Getting Time in the Big House
The PCA executives responsible for knowingly shipping Salmonella-contaminated peanut butter were found guilty of a number of felony charges including conspiracy. In this case, the tainted peanut butter was responsible or nine deaths and more than 700 illnesses.
The disregard for human health was pretty blatant in the charges that were brought against them.
In the end, was it worth it for them?
Wall Street Journal
http://online.wsj.com/articles/head-of-company-that-distributed-salmonella-tainted-peanuts-found-guilty-1411149368
Peanut Executive Found Guilty in Salmonella Trial
Conviction Seen as Landmark in Criminal Food-Safety Prosecutions
By
Jesse Newman
Updated Sept. 19, 2014 6:12 p.m. ET
A federal jury on Friday convicted the former head of a peanut-processing company of conspiracy and other charges in connection with a deadly salmonella outbreak, one of the first felony convictions of a corporate executive in a U.S. food-safety case.
The disregard for human health was pretty blatant in the charges that were brought against them.
In the end, was it worth it for them?
Wall Street Journal
http://online.wsj.com/articles/head-of-company-that-distributed-salmonella-tainted-peanuts-found-guilty-1411149368
Peanut Executive Found Guilty in Salmonella Trial
Conviction Seen as Landmark in Criminal Food-Safety Prosecutions
By
Jesse Newman
Updated Sept. 19, 2014 6:12 p.m. ET
A federal jury on Friday convicted the former head of a peanut-processing company of conspiracy and other charges in connection with a deadly salmonella outbreak, one of the first felony convictions of a corporate executive in a U.S. food-safety case.
Outbreak - Penn State Food Safety Propaganda
Propaganda is a form of communication aimed towards influencing the attitude of a population toward some cause or position. No doubt, a shameless plug - a term often used on the Internet to refer to a time when someone tries to include (or “plug”) some information that helps advance their own selfish interests.
Penn State Ag News Magazine
http://agsci.psu.edu/magazine/articles/2014/spring/outbreak
Outbreak
Fever, muscle ache, and diarrhea—perhaps even confusion, loss of balance, and convulsions. These were some of the symptoms suffered by the 33 Americans who died of listeriosis in 2011 as a result of eating cantaloupes tainted with the bacteria Listeria monocytogenes.
The outbreak — the deadliest since 1985, affecting more than 100 people in 26 states — eventually was traced to a farm in Littleton, Colorado.
Penn State Ag News Magazine
http://agsci.psu.edu/magazine/articles/2014/spring/outbreak
Outbreak
Fever, muscle ache, and diarrhea—perhaps even confusion, loss of balance, and convulsions. These were some of the symptoms suffered by the 33 Americans who died of listeriosis in 2011 as a result of eating cantaloupes tainted with the bacteria Listeria monocytogenes.
The outbreak — the deadliest since 1985, affecting more than 100 people in 26 states — eventually was traced to a farm in Littleton, Colorado.
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