A Chicago firm is recalling cooked chicken tamale product (considered RTE) because the product was produced in a facility that did not have a Listeria control program as well as a HACCP plan for this type of product.
From the recall notice (below), it appears that this company packed raw product. They can not begin to run cooked product without establishing a Listeria Control program to prevent contamination that can occur in the post-lethality environment (areas where product is exposed after cooking and prior to packaging). Listeria is likely to be found in a raw meat facility. Before someone would begin packing a cooked product, they would need to put controls in place, otherwise, it is likely to contaminate the cooked product
One could guess that the co-packer in this case, had an opportunity to sell cooked product, but did not go through the proper steps necessary, including developing a HACCP plan for that product, which would have included a hazard analysis. In that hazard analysis, Listeria would be identified as a hazard likely to occur. From there, the facility would put control measures in place to prevent the contamination of the fully cooked finished product.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-014-2015-release-update
Illinois Firm Recalls Chicken Products Produced Without Adequate Ready-To-Eat HACCP Plan and a Listeria Monocytogenes Program
Class I Recall 014-2015
Health Risk: High Jan 17, 2015
Distribution List PDF
En Español
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, Jan. 17, 2015 – La Guadalupana Wholesale, Inc., a Chicago, Ill., establishment, is recalling approximately 8,856 pounds of chicken tamales because they were not produced under a fully implemented Ready-To-Eat (RTE) Hazard Analysis & Critical Control Points (HACCP) plan; a Listeria monocytogenes (Lm) program; and a hazard analysis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Monday, February 2, 2015
Georgia Firm Recalls Pecans Due to Salmonella
A small Georgia firm is recalling pecan products after the state of Georgia tested and found product to be positive for Salmonella.
The recall was limited to one lot. This would indicate that it was a lot specific issue in the heating step (blanching or roasting). If this step was adequate, that would indicate an environmental issue. If that were the case, one may expect to have contamination across multiple lots and then consideration would be made for recalling multiple lots.
As we know, Salmonella is an issue with nut products. One reason is that the organism survives for long periods of times in dry environments, such as seen with typical nut roasting operation. The other issue is that Salmonella has an increased heat resistance in the dry state. While 160F or 165F is sufficient for eliminating Salmonella in beef or poultry, according the GMA Handbook for Safe Processing of Nuts (pg 40), temperatures of 180F - 190F are needed for blanching, while roasting requires temperatures greater than 248F.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm432479.htm
Georgia Company Recalls Certain Pecan Products Due to Possible Health Risk
Contact: Consumer: 770-207-6486
FOR IMMEDIATE RELEASE — January 30, 2015 — Atlanta, Ga. — Georgia Agriculture Commissioner Gary W. Black is alerting Georgians to the recall of certain pecan products for potential health risk. The products were distributed only in the State of Georgia, directly to consumers at the retail level from the Stone Mountain Pecan Company, located in Monroe.
The recall was limited to one lot. This would indicate that it was a lot specific issue in the heating step (blanching or roasting). If this step was adequate, that would indicate an environmental issue. If that were the case, one may expect to have contamination across multiple lots and then consideration would be made for recalling multiple lots.
As we know, Salmonella is an issue with nut products. One reason is that the organism survives for long periods of times in dry environments, such as seen with typical nut roasting operation. The other issue is that Salmonella has an increased heat resistance in the dry state. While 160F or 165F is sufficient for eliminating Salmonella in beef or poultry, according the GMA Handbook for Safe Processing of Nuts (pg 40), temperatures of 180F - 190F are needed for blanching, while roasting requires temperatures greater than 248F.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm432479.htm
Georgia Company Recalls Certain Pecan Products Due to Possible Health Risk
Contact: Consumer: 770-207-6486
FOR IMMEDIATE RELEASE — January 30, 2015 — Atlanta, Ga. — Georgia Agriculture Commissioner Gary W. Black is alerting Georgians to the recall of certain pecan products for potential health risk. The products were distributed only in the State of Georgia, directly to consumers at the retail level from the Stone Mountain Pecan Company, located in Monroe.
Friday, January 30, 2015
Ohio Firm Recalls Salami Due to Inadequate Cooling.
Updated 2/4/15
An Ohio firm is recalling salami products after it was determined that the cooling step in the process appears to have had a deviation in that the product was not cooled enough. This facility operated under state jurisdiction but participated in the Cooperative Interstate Shipment (CIS) program. Under CIS, state-inspected plants can operate like a federally-inspected facility by meeting specific conditions, and then ship their product in interstate commerce and internationally.
The hazard of concern for meat cooling is Clostridium perfringens. FSIS has requirements that must be met for cooling (also called stabilization) which are defined in Appendix B.
Clostridium perfringens is a sporeforming pathogen that can exist in soil, water, food, meat, spices and vegetables. The spores are heat resistant and can survive cooking temperatures such as process for cooking processed meat products (Dvalue at 212F ranges from 0.7 min to 38.4 min). If present in the raw materials, the numbers are very low, if present at all. It only becomes a risk if the cooked product is temperature abused where the number of organisms reach a high number. It divides very fast in the 90F to 115F range (can be as fast as every 10 minutes or less).
The symptoms of the illness occur within 6 to 24 hours after eating the contaminated food and these symptoms include diarrhea and acute abdominal pain. The illness occurs when the food contains large numbers of bacteria, that once consumed, sporulate in the intestines and thus releasing the toxin. Toxin can also be preformed in the food.
It is interesting to note that this is a cured meat, and being a cured meat, Clostridium pathogens are controlled by nitrite.
Dr. Bruce Tompkin provided a comment on this topic, which I wanted to add here:
Bruce Tompkin
FSIS Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-024-2015-release
Ohio Firm Recalls Salami Products Due To Possible Temperature Abuse
Class I Recall 024-2015
Health Risk: High Jan 30, 2015
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, Jan. 30, 2015 – Great Lakes Smoked Meats, a Lorain, Ohio establishment, is recalling approximately 2,863 pounds of smoked salami product, which may have experienced temperature abuse and may contain Clostridium perfringens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
An Ohio firm is recalling salami products after it was determined that the cooling step in the process appears to have had a deviation in that the product was not cooled enough. This facility operated under state jurisdiction but participated in the Cooperative Interstate Shipment (CIS) program. Under CIS, state-inspected plants can operate like a federally-inspected facility by meeting specific conditions, and then ship their product in interstate commerce and internationally.
The hazard of concern for meat cooling is Clostridium perfringens. FSIS has requirements that must be met for cooling (also called stabilization) which are defined in Appendix B.
Clostridium perfringens is a sporeforming pathogen that can exist in soil, water, food, meat, spices and vegetables. The spores are heat resistant and can survive cooking temperatures such as process for cooking processed meat products (Dvalue at 212F ranges from 0.7 min to 38.4 min). If present in the raw materials, the numbers are very low, if present at all. It only becomes a risk if the cooked product is temperature abused where the number of organisms reach a high number. It divides very fast in the 90F to 115F range (can be as fast as every 10 minutes or less).
The symptoms of the illness occur within 6 to 24 hours after eating the contaminated food and these symptoms include diarrhea and acute abdominal pain. The illness occurs when the food contains large numbers of bacteria, that once consumed, sporulate in the intestines and thus releasing the toxin. Toxin can also be preformed in the food.
It is interesting to note that this is a cured meat, and being a cured meat, Clostridium pathogens are controlled by nitrite.
Dr. Bruce Tompkin provided a comment on this topic, which I wanted to add here:
This recall reminds me of the long, unfinished debate about whether C. perfringens is a significant hazard and for that reason chilling should be a CCP in the HACCP plan for cooked cured meat products.
This recall also is unfortunate because it is not likely to have any public health benefit because cured meats have not been associated with C. perfringens illness with one notable exception.
That exception is corned beef that has been cooked in water in a home or food service establishment and subsequently held at time-temperatures that permit germination and outgrowth. Long cooking in water likely reduces the salt and nitrite levels to non-inhibitory levels.
Otherwise, “there is no history of C. perfringens diarrhea associated with cured meat products since the bacillus is relatively sensitive to sodium chloride and nitrite” (ICMSF Book 5. 1996. page 116). Similar statements can be found elsewhere in the literature.
We investigated chilling deviations and conducted other research to better understand why the risk of C. perfringens illness from commercially processed RTE meat and poultry products is very low (Kalinowski et al. 2003. JFP 66:1227-1232). That research investigated both cured and non-cured products.
The publications of Jackson et al in 2011 (JFP 74:410-416 and 417-424) are among the more recent studies that lead to the conclusion that C. perfringens should not be considered a significant hazard in “conventionally cured” meats.
The risk assessment by Crouch et al in 2009 (JFP 72:1376-1384) led to the conclusions that ”Improper retail and consumer refrigeration accounted for the majority of the predicted C. perfringens illnesses, while stabilization accounted for less than 1% of illnesses. Therefore, efforts to reduce illnesses in RTE/PC meat and poultry products should focus on retail and consumer storage and preparation methods.” This agrees with experience in the UK and Australia as mentioned in Kalinowski et al. 2003.
Yes, cooked cured products are now chilled faster and more orderly but I do not recall any instance of C. perfringens illness occurring from an improperly chilled cured RTE product between 1964 when I started in the industry, 1988 when the initial chilling guidelines were implemented and 1999 when FSIS finalized its stricter chilling/stabilization regulations.
Bruce Tompkin
FSIS Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-024-2015-release
Ohio Firm Recalls Salami Products Due To Possible Temperature Abuse
Class I Recall 024-2015
Health Risk: High Jan 30, 2015
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, Jan. 30, 2015 – Great Lakes Smoked Meats, a Lorain, Ohio establishment, is recalling approximately 2,863 pounds of smoked salami product, which may have experienced temperature abuse and may contain Clostridium perfringens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Friday, January 23, 2015
USDA Proposes Salmonella and Campylobacter Performance Standards for Poultry Parts and Ground Poultry
USDA has proposed setting performance standards for poultry processors on raw ground poultry as well as raw poultry parts (breasts, legs, breasts and wings). A performance standard for pathogens is a level of positive samples a facility can have. USDA then tests product at the facility to see whether they are in compliance. This puts pressure on the facility to put measures in place to reduce the prevalence of pathogens thus having a positive impact on safety.
USDA performance standards are in place for whole poultry, but as with the Foster Farms outbreak, numbers can increase during further processing such as cutting into parts or grinding. And these products, ground and parts, represent a big proportion of the product people buy.
These performance standards will allow some level of Salmonella and Campylobacter to still be present, but in lowering the level there, the USDA hopes to reduce the number of illnesses that occur. That being said, it still important the people handle chicken in a way to prevent cross contamination and cook it to eliminate pathogens that may be present.
USDA News Release
http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml
Release No. 0013.15
Contact: Office of Communications (202)720-4623
USDA Proposes New Measures to Reduce Salmonella and Campylobacter in Poultry Products
New Standards Could Help Prevent an Estimated 50,000 Illnesses Annually
WASHINGTON, Jan. 21, 2015 -- The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) today proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings. Development of these new standards is a major step in FSIS' Salmonella Action Plan, launched in December 2013 to reduce Salmonella illnesses from meat and poultry products.
USDA performance standards are in place for whole poultry, but as with the Foster Farms outbreak, numbers can increase during further processing such as cutting into parts or grinding. And these products, ground and parts, represent a big proportion of the product people buy.
These performance standards will allow some level of Salmonella and Campylobacter to still be present, but in lowering the level there, the USDA hopes to reduce the number of illnesses that occur. That being said, it still important the people handle chicken in a way to prevent cross contamination and cook it to eliminate pathogens that may be present.
USDA News Release
http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=2015/01/0013.xml
Release No. 0013.15
Contact: Office of Communications (202)720-4623
USDA Proposes New Measures to Reduce Salmonella and Campylobacter in Poultry Products
New Standards Could Help Prevent an Estimated 50,000 Illnesses Annually
WASHINGTON, Jan. 21, 2015 -- The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) today proposed new federal standards to reduce Salmonella and Campylobacter in ground chicken and turkey products as well as raw chicken breasts, legs and wings. Development of these new standards is a major step in FSIS' Salmonella Action Plan, launched in December 2013 to reduce Salmonella illnesses from meat and poultry products.
Thursday, January 22, 2015
Food Warehouses - Get Ready for Some Scrutiny
Senator Chuck Schumar (D-NY) is pushing for increase regulatory attention to food warehouses due to reported unsanitary conditions in food warehouses, including rat nests, litter and other forms of untidiness. Case in point was a warehouse in Pennsylvania, operated by a NY firm (FDA Warning Letter below), where they found rat nests, dead rats, rodent feces, and a number of other sanitary issues.
External warehouses, along with transporters (to be tackled by the transportation component of FSMA) are all part of the food chain, but have not received as much attention as the processing component - processing facilities and connected/internal warehouses. For the food system to be safe, all components of that chain must utilize food safety practices. Unfortunately, some of these ancillary services have not had the level of attention that they should have had. One exception being where the warehouse had to meet 2nd party or 3rd party inspection requirements.
Think Progress
http://thinkprogress.org/health/2015/01/12/3610616/schumer-fda-inspections/
Senator Pressures FDA To Crack Down On ‘Disgusting’ Warehouses That Supply Our Food
by Sam P.K. Collins
Posted on January 12, 2015 at 11:57 am Up
Last year, the Food and Drug Administration (FDA) cited squalid conditions in 90 warehouses, including a Chinese food distributor that the agency found to have rodent nests, carcasses, and feces littering in its warehouse during an inspection in December.
That’s why Sen. Chuck Schumer wants the regulatory agency to up the ante and crack down on food manufacturers that cannot maintain sanitary spaces for food production. He’s calling for more frequent inspections, higher fines, and the creation of an easily searchable food database for distributors and consumers.
External warehouses, along with transporters (to be tackled by the transportation component of FSMA) are all part of the food chain, but have not received as much attention as the processing component - processing facilities and connected/internal warehouses. For the food system to be safe, all components of that chain must utilize food safety practices. Unfortunately, some of these ancillary services have not had the level of attention that they should have had. One exception being where the warehouse had to meet 2nd party or 3rd party inspection requirements.
Think Progress
http://thinkprogress.org/health/2015/01/12/3610616/schumer-fda-inspections/
Senator Pressures FDA To Crack Down On ‘Disgusting’ Warehouses That Supply Our Food
by Sam P.K. Collins
Posted on January 12, 2015 at 11:57 am UpLast year, the Food and Drug Administration (FDA) cited squalid conditions in 90 warehouses, including a Chinese food distributor that the agency found to have rodent nests, carcasses, and feces littering in its warehouse during an inspection in December.
That’s why Sen. Chuck Schumer wants the regulatory agency to up the ante and crack down on food manufacturers that cannot maintain sanitary spaces for food production. He’s calling for more frequent inspections, higher fines, and the creation of an easily searchable food database for distributors and consumers.
Drink-up - EFSA Determines Up to 400mg/day Safe for Healthy Adult
The European Food Safety Authority (EFSA) released its determination that 400 mg/day of caffeine is safe for the healthy adult.
According to the Caffeine Informer.com, This is equivalent to about:
5.2 - Shots of espresso
Two - 5 Hour Energy Shots
1 - Starbucks Venti brewed coffee
2.5 - 16 fl.oz. Monster Energy Drinks
5 - 8 fl.oz. Red Bulls
11.7 - 12 fl.oz. Cokes
And according to that same website, my morning coffee from the Creamery, 20oz size is probably between 200 and 400mg. Of the beverages, coffee and energy drinks have the highest level of caffeine (8oz of Red Bull would be slightly less than 8 oz of regular coffee).
According to a Penn State study, 85% of American consumer one caffeinated beverage per day with an average intact of 165 mg. The group that had the highest intact of caffeine were in the 50-64 year olds...coffee drinkers.
IFT Weekly
http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2015/january/012115.aspx#headlines1
EFSA determines 400 mg/day of caffeine is safe
The European Food Safety Authority (EFSA) has published its long-awaited caffeine risk assessment. Previous studies on the safety of caffeine have been published by the Scientific Committee on Food (SCF) in 1983, 1999, and 2003. In 2013, EFSA was asked to evaluate potential adverse health effects that may arise following consumption either alone or in combination with alcohol and/or other substances such as energy drinks.
According to the Caffeine Informer.com, This is equivalent to about:
5.2 - Shots of espresso
Two - 5 Hour Energy Shots
1 - Starbucks Venti brewed coffee
2.5 - 16 fl.oz. Monster Energy Drinks
5 - 8 fl.oz. Red Bulls
11.7 - 12 fl.oz. Cokes
And according to that same website, my morning coffee from the Creamery, 20oz size is probably between 200 and 400mg. Of the beverages, coffee and energy drinks have the highest level of caffeine (8oz of Red Bull would be slightly less than 8 oz of regular coffee).
According to a Penn State study, 85% of American consumer one caffeinated beverage per day with an average intact of 165 mg. The group that had the highest intact of caffeine were in the 50-64 year olds...coffee drinkers.
IFT Weekly
http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2015/january/012115.aspx#headlines1
EFSA determines 400 mg/day of caffeine is safe
The European Food Safety Authority (EFSA) has published its long-awaited caffeine risk assessment. Previous studies on the safety of caffeine have been published by the Scientific Committee on Food (SCF) in 1983, 1999, and 2003. In 2013, EFSA was asked to evaluate potential adverse health effects that may arise following consumption either alone or in combination with alcohol and/or other substances such as energy drinks.
Tuesday, January 20, 2015
Drug-laced Bread Sickens 40 in LA
A bread made in celebration of Three Kings Day was contaminated with synthetic cannabinoid, or synthetic pot. It affected at least 40 people with the symptoms that included heart palpitations, dizziness, numbness and hallucinations.
This specific chemical, JWH-122, was developed for research and would be illegal to have, but other forms of synthetic pot, known as Spice or K2, can be purchased legally.
Police continue to investigate how the chemical got into the food, most likely a case of intentional contamination.
Orange County Register
http://www.ocregister.com/articles/bread-648036-synthetic-people.html
Testing: Three Kings Day bread laced with 'substantial' amount of synthetic pot
Jan. 13, 2015 Updated Jan. 14, 2015 9:56 p.m.
A holiday sweet bread that caused dozens in Orange County to become ill might have been deliberately laced with a synthetic drug that mimics the active ingredient in marijuana, the president of a Santa Ana-based lab said Tuesday.
Neil Spingarn, a pharmacologist who heads up S&N Laboratories, tested a sample of the Three Kings Day bread and found it contaminated with “a substantial” amount of a synthetic cannabinoid – an artificial THC with intensified effects. THC is the main chemical ingredient in marijuana.
“The levels in the cake are not small.” Spingarn said. “What is most striking is that this was not inadvertent.”
This specific chemical, JWH-122, was developed for research and would be illegal to have, but other forms of synthetic pot, known as Spice or K2, can be purchased legally.
Police continue to investigate how the chemical got into the food, most likely a case of intentional contamination.
Orange County Register
http://www.ocregister.com/articles/bread-648036-synthetic-people.html
Testing: Three Kings Day bread laced with 'substantial' amount of synthetic pot
Jan. 13, 2015 Updated Jan. 14, 2015 9:56 p.m.
A holiday sweet bread that caused dozens in Orange County to become ill might have been deliberately laced with a synthetic drug that mimics the active ingredient in marijuana, the president of a Santa Ana-based lab said Tuesday.
Neil Spingarn, a pharmacologist who heads up S&N Laboratories, tested a sample of the Three Kings Day bread and found it contaminated with “a substantial” amount of a synthetic cannabinoid – an artificial THC with intensified effects. THC is the main chemical ingredient in marijuana.
“The levels in the cake are not small.” Spingarn said. “What is most striking is that this was not inadvertent.”
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