Reusable Plastic Containers - Best Practices Guide

 The Reusable Packaging Association (RPA) released a best practices guide for safe use of reusable plastic containers (RPCs).   Reusable containers have become a integral part of the food supply chain, and like other tools/equipment used in the food chain, they can impact food safety.   It is silly to argue this even if there haven't been any outbreaks of illness that have pinpointed the returnable containers as responsible.  Studies have shown that contamination can be carried by the containers, and thus, it can serve as a source of contamination.

So expanding a little on a few keys from this guideline:

• Risk analysis - as part of a HACCP or HARPC analysis, what impact would contamination on the containers have.  Is the food carried in the containers destined for the processing line or is it RTE.  But even if the item is to be processed, contamination by spoilage organisms also needs to be considered.
• Clean - With food items where there is higher risk, whether that be pathogens or spoilage organisms, cleaning is probably necessary.   And this is where there may be an issue....cleaning is not easy.  Equipment that automatically cleans may be expensive, and doing it manually can be a challenge.  But the basics of cleaning for food contact surfaces still apply - remove the solids, clean with an appropriate cleaner, rinse, sanitize, air dry.
• Cover - Once cleaned, that surface can be contaminated if not protected, during both storage and shipping.  Storing in a covered storage area or shipping in a closed trailer to prevent those aerial poop bombers (birds) may be necessary.  Wrapping in plastic may also be necessary.
• Verify - Is cleaning and protective measures for shipping and storage adequate.  Visual observation is important, but microbiological testing can  tell if the sanitation process really works.  Swab testing for APCs may be enough, but sponge sampling for pathogens may also be needed.
• Usage - traceability is important, so follow the accepted practice for labeling the RPCs.

If using RPCs, it needs to be included in your food safety plan.  This guide will give you some...guidance for writing SOPs.


Reusable Packaging Association
http://reusables.org/4613/general/rpa-guidelines-and-best-practices-for-the-safe-use-of-returnable-containers-in-food-supply-chains
RPA Guidelines and Best Practices for the Safe Use of Returnable Containers in Food Supply Chains

The RPA Guidelines and Best Practices for the Safe Use of Returnable Containers in Food Supply Chains was created by the Reusable Packaging Association (RPA) to collectively insure a safe and wholesome food supply chain by users and suppliers of reusable containers. To learn more read RPA Best Practices Guide_FINAL and RPA Guidelines_ FAQs_FINAL

Food Waste and Sustainability - Reducing Waste with Food Safety in Mind

 A UK group called WRAP ( Waste & Resources Action Programme ) issued a report on food waste and the impact on the economy as well as on the environment.  According to the report, the cost of wasted food in the US is about $162 billion.  This waste is generated throughout  the food chain, from the field to the kitchen table, and in a time when many go hungry, there is a need to put waste reduction controls in place. 

The NY Times published a series of articles on waste reduction controls for the consumers and restaurants.  One is providing tips for utilizing food that would otherwise be wasted and another on being more efficient in the kitchen (articles below). 

For food processors and retailers, there is the Food Waste Reduction Alliance.   A nice publication on their website is a Best Practices Guide.  This includes information on food donations.

There will be an increasing emphasis on reducing food waste, especially as there are many people who do not get enough food

Regardless of where those controls are instituted, one important factor that must be part of any food reduction control activity is food safety.  As we try to store food longer, or utilize foods or parts of food previously thought of as unusable, food safety can be an issue.

One concern is collecting raw food / kitchen waste for composting.  Often times, raw foods will have pathogens like Salmonella and Campylobacter associated with them, chicken skin for example.  Cooked foods can also be a concern.  Cooks foods, with no or very little bacterial flora, can serve as a growth media for spore-forming pathogens that survived the cooking (such as Clostridium perfringens or Clostridium botulinum) or for environmental pathogens such as Listeria or Staphylococcus.  There are however, spoilage bacteria that may work to prevent this.  A study of kitchen waste has shown that common spoilage bacteria, primarily lactic acid bacteria, are often in our collection points and prohibit or eliminate any food safety issues.  This is not to say that kitchen waste shouldn't be handled and stored properly.

A more important control though is proper composting.  Proper composting will eliminate pathogens, so it is important to do this prior to using compost in a garden.

Molds are one hazard to consider when utilizing food or food waste.  As food is handled and/or store for a long time, or when it is handled and restored, mold can be introduced, and then grow during storage. A number of mold species can produce mycotoxins and these mycotoxins are dangerous in that they can cause a wide broad range of health issues including being carcinogenic, mutagenic, and having harmful to organs such as the liver.  It is also important to note that mycotoxins are heat resistant, and will not be eliminated by cooking.

People will often try to salvage food with mold on it.  In general, once a food becomes moldy, it should be discarded.  This includes fruits and vegetables.  If within a lot of fruits of vegetables, items are showing mold, the effected product should be sorted out immediately.  It is also important to note that mold spores may have deposited on the good product from the mold growing nearby, and that good food may show signs of mold spoilage in a matter of days.  Therefore, you want to use that salvaged product sooner rather than later.

An issue with long term storage of refrigerated foods is Listeria.  Unlike many of the other bacterial pathogens, Listeria can grow at refrigeration temperatures.   This is a especially a concern for soft chesses and deli meats.  These are two items that should not be used once the product has reached the end of its stated shelf-life.  It is also important to keep you refrigerator clean.

Manufacturer-established shelf-life dates have come under fire as a big cause for much of the food waste that is seen.  True, many of these dates are based upon quality, or best quality, and have little or no relation to safety, with the exception of deli meats or dairy products such as soft cheeses.   My input to this is that rather to argue about whether product should be thrown out by the end of that date, is to put the emphasis on using the product before it gets to that point.  Perhaps it would be better to focus  on the consumer better utilizing food.  Better utilization would entail better determining the amount of food that can be used within a given amount of time, such as a week or the time between shopping trips.  This way, perishables will be used before they go bad.  Better utilization also includes rotating food on the shelf, so that we don't end up finding that expired product in the back of the shelf.  Face it, who hasn't had to throw out a box of Fruit Loops that got pushed behind everything else on that shelf.  Being more deliberate in your choices at the store.  If like me, you buy 5 cans of a new product only to find out as you eat the first can.....it's not very good.  Then the rest sit...forever.   Or there is a sale on Sriracha flavored beans - buy five get two free, and of course you get 7 cans only to tire on them after the first three.  Lastly, preparing too much.  Who finishes that 2lb can of pork'n beans?


NY Times
http://www.nytimes.com/2015/02/26/us/food-waste-is-becoming-serious-economic-and-environmental-issue-report-says.html?_r=0
Food Waste Is Becoming Serious Economic and Environmental Issue, Report Says

By RON NIXONFEB. 25, 2015

WASHINGTON — With millions of households across the country struggling to have enough to eat, and millions of tons of food being tossed in the garbage, food waste is increasingly being seen as a serious environmental and economic issue.
A report released Wednesday shows that about 60 million metric tons of food is wasted a year in the United States, with an estimated value of $162 billion. About 32 million metric tons of it end up in municipal landfills, at a cost of about $1.5 billion a year to local governments.

The problem is not limited to the United States.

The report estimates that a third of all the food produced in the world is never consumed, and the total cost of that food waste could be as high as $400 billion a year. Reducing food waste from 20 to 50 percent globally could save $120 billion to $300 billion a year by 2030, the report found.

Impact of Rapid Clinical Testing of Foodborne Pathogens on Outbreak Investigations

It is easy to make the assumption that rapid diagnostics, CIDT or Culture Independent Diagnostic Tests, would help in determining the cause of an outbreak, but this may not be the case.   While rapid testing may help with the treatment of a patient by determining the type of organism that caused the illness, without isolating the organism through good old fashion culture methods, the investigation essentially stops there.  To go beyond diagnosis of the illness to a point where the exact strain of the organism can be determined for matching purposes, isolation and cultural confirmation is needed.

An increasing number of tests completed by clinical laboratories are using CIDTs.  In some cases where a positive is found, no further isolation was attempted, and in other cases, the lab was not able to isolate the organism.  In the past, the isolated organisms would then be forwarded to the public health laboratories for further identification and characterization, including if an organism was antibiotic resistant.  The organism could be subtyped and this information is used in determining if this illness/organism is part of a wider outbreak.

The inability to culture a CIDT positive sample may also indicate a false positive, especially where the type of CIDT used was an antigen based technology.


CDC MMWR
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6409a4.htm?s_cid=mm6409a4_e
Bacterial Enteric Infections Detected by Culture-Independent Diagnostic Tests — FoodNet, United States, 2012–2014
Weekly

 March 13, 2015 / 64(09);252-257

Martha Iwamoto, MD1, Jennifer Y. Huang, MPH1, Alicia B. Cronquist, MPH2, Carlota Medus, PhD3, Sharon Hurd, MPH4, Shelley Zansky, PhD5, John Dunn, DVM6, Amy M. Woron, PhD6, Nadine Oosmanally, MSPH7, Patricia M. Griffin, MD1, John Besser, PhD1, Olga L. Henao, PhD1 (Author affiliations at end of text)

The increased availability and rapid adoption of culture-independent diagnostic tests (CIDTs) is moving clinical detection of bacterial enteric infections away from culture-based methods. These new tests do not yield isolates that are currently needed for further tests to distinguish among strains or subtypes of Salmonella, Campylobacter, Shiga toxin–producing Escherichia coli, and other organisms. Public health surveillance relies on this detailed characterization of isolates to monitor trends and rapidly detect outbreaks; consequently, the increased use of CIDTs makes prevention and control of these infections more difficult (1–3). During 2012–2013, the Foodborne Diseases Active Surveillance Network (FoodNet*) identified a total of 38,666 culture-confirmed cases and positive CIDT reports of Campylobacter, Salmonella, Shigella, Shiga toxin–producing E. coli, Vibrio, and Yersinia. Among the 5,614 positive CIDT reports, 2,595 (46%) were not confirmed by culture. In addition, a 2014 survey of clinical laboratories serving the FoodNet surveillance area indicated that use of CIDTs by the laboratories varied by pathogen; only CIDT methods were used most often for detection of Campylobacter (10%) and STEC (19%). Maintaining surveillance of bacterial enteric infections in this period of transition will require enhanced surveillance methods and strategies for obtaining bacterial isolates.

Knowing Your Water Source - Ground Water Awareness Week

This coming week is Ground Water Awareness Week, and this is good time to understand where your water comes from, even if it is through a municipality, and what impact there would be for your product/process if there would be a water contamination event, such as brown water coming out of the spigots, bad test results,  or an announcement of a boil advisory by the municipal provider.

There have been a number of outbreaks associated with drinking water,  but the risk of contamination to a food establishment is dependent upon the types of processes run.  So it is important to conduct a risk analysis, considering you water source, the types of contaminates that can be present, and the impact of your processes on those contaminates.

The types of contaminates in water can be found on the EPA website (US Environmental Protection Agency. Drinking water contaminants. http://www.epa.gov/safewater/contaminants/index.html).

General information on well water can be found on the CDC Websites:

• http://www.cdc.gov/healthywater/drinking/private/wells/index.html
• http://www.cdc.gov/healthywater/drinking/training-education.html#webtraining.

Penn State Extension has a link on Preparing for a Water Emergency.

Recalls Due to Allergen Issues

There have been a number of recalls related to allergen issues over the past few weeks.  It is interesting to see the reasons why these recalls occur.

WhiteWave Foods recalled cheddar crackers due to undeclared peanuts.  The outer package is labeled as a cheddar sandwich cracker and the inner package contains the peanut butter sandwich crackers.
Packaging Error - wrong package

Old Home Kitchens is voluntarily recalling "Sock It To Me Crème Cake" under "the Bakery because they contain undeclared pecans.  Kitchens discovered that product containing pecans was distributed in packaging that did not reveal the presence of pecans. No illnesses have been reported to date
Packaging Labeling Error - Allergen not declared.

Hummingbird Wholesale in Eugene Oregon is recalling 110 jars of Hummingbird Brand Organic Chocolate Hazelnut Butter that may contain undeclared milk. The recall was initiated after it was discovered that a supplier had changed the ingredients without notice to include milk.
Ingredient Supplier Error - supplier changed formulation

Chocolate By Design Inc. of Ronkonkoma, NY, is recalling its Milk Chocolate “Assorted Character Icing Pops”, “Christmas Icing Pops” and “Triple Heart Icing Pops” because they contain undeclared eggs. The recall was initiated after it was discovered during the current FDA inspection that the Milk Chocolate Icing Pops were distributed in packaging that did not reveal the presence of egg and the certified food colors.
Packaging Labeling Error - Allergen not declared

Update - Con Yeager Spice Company has previously issued a voluntary recall for multiple sized packages under multiple brand names of ground cumin and multiple seasoning blends (containing ground cumin) due to undeclared Peanut allergens in the ground cumin.
Ingredient Supplier Error - supplier poor allergen control

Study - Wild Animal Poop Can Be a Source of E.coli Contamination

A recent study demonstrated that wild animal poop (aka scat) can serve as a source of E.coli O157:H7 for produce located in close proximity.   In the study, rabbit poop inoculated with E.coli was placed ina romaine lettuce field, the field was irrigated ("foliar irrigation by using typical commercial farming practices for central coastal California"), the lettuce was tested, and 38 of the lettuce had E. coli.  Some good news however, removing the out leaves of lettuce was effective at eliminating the contamination.

The Packer
http://www.thepacker.com/news/romaine-study-examines-wildlife-e-coli
Romaine study examines wildlife, E. coli
By Mike Hornick February 24, 2015 | 5:47 pm EST 

Growers’ removal of wildlife feces from their fields has gained confirmation from a study that supplies new data about how much E. coli O157:H7 can be transferred to romaine from that source by foliar irrigation.

The joint study by Western Center for Food Safety and Food and Drug Administration researchers, published in the February Journal of Food Protection, also aims to provide insights for emerging food safety strategies.

One Food Agency - Is Marginal Benefit Worth the Potential Costs?

Over the past few years, there has been a lot of talk involving one food agency, and with the recent Administration proposal, perhaps there is a little momentum...little being the key word.  And much of the media seems to think it would be a good idea, and perhaps it is, but as pointed out in a commentary by Froma Harrop, (below) many of the arguments for one agency have little to do with food safety.  I agree.    The media sensationalism of outbreak events has given the general public a very skewed view of risk associated with food.

Now if combining into one agency would help to any great degree, perhaps, but at what cost.  Pulling the primary facets of regulatory oversight out of two agencies and creating another is unlikely to be a cost saving proposition.  Rather, and more likely, it would be more, much more.  We only need to look at the health care overhaul to see that it is very difficult to add agencies without enormous cost escalations.

Columbus Dispatch
http://www.dispatch.com/content/stories/editorials/2015/02/25/1-in-debate-over-food-safety-system-lets-keep-it-honest.html
Froma Harrop commentary: In debate over food-safety system, let’s keep it honest



As things now stand, the U.S. Department of Agriculture oversees steaks, chicken thighs and eggs out of their shells. The Food and Drug Administration keeps an eye on salmon, apples and eggs in their shells.

Fifteen government entities now supervise food safety, including the Centers for Disease Control and Prevention, the Environmental Protection Agency and the National Oceanic and Atmospheric Administration (seafood).

President Barack Obama wants to consolidate all these food monitoring functions in a yet-to-be-created Food Safety Administration. Makes sense.

CDC Report - Attribution of Foodborne Illnesses, Hospitalizations, and Deaths

The CDC issued a report that attributes foodborne illness cases to different foods. Calculations, based on known cases over the period from1998 to 2008, are used to estimate the number of cases caused by each disease causing agent as well as to attribute to one of 17 food types.

There are some big assumptions that are made in the report that I feel limits what headlines will report. 1) It applies known outbreaks to apply to sporadic cases. Because of this, it underestimates the number of cases caused by organisms that have illnesses which tend to be more sporadic in nature, such as Campylobacter. 2) Along those same lines, mass distributed product where a single contamination event results in a large number of illnesses, such as in bagged produce, outweighs foods that may are considered high risk for contamination. 3) In the cases where mixed food caused an illness, the blame is put on the item commodity that they determined to have caused the biggest
proportion of illnesses, rather than the real risk. 4) Some organisms don't even show up, such as Taxoplasma spp.. even though that organism is claimed to be one of the major pathogens associated with meat....(although owning multiple cats is probably a bigger risk).

The headlines from some of the major news outlets give the impression that certain foods are risky.

Philly.com - U.S. Officials Pinpoint Common Sources of Foodborne Illnesses
Reuters - U.S. government report outlines foods most prone to pathogens
Time - Here’s What Foods Are Most Likely To Have E. Coli or Salmonella

 It is hard to get a real sense of real risk there is no calculation associated with the units consumed. Without this, many will jump on items that show to have a caused a higher percentage of the number of illnesses caused, but not the real risk.

My takeaways:

• Produce - Because of the way that produce is processed and distributed, a contamination event involving produce will impact many and thus gets seen as having a big impact in this report.  However, if we look at the number of units sold, produce is a much smaller risk than it appears to be in this report when compared to other commodities.  Not to say that there is not work that needs to be done, especially in preventing contamination events that can impact thousands of units.  However, people should not be discouraged from produce due to the potential for foodborne illness.
• Dairy - raw milk should be considered the highest risk dairy product, and on the further processed side, cheese accounts for many of the cases of Listeria recently seen.
• Mollusks - raw shellfish is a high risk item, especially when you consider the small number of people that eat raw shellfish (compared to produce)
• Poultry - because it has a natural association with Salmonella and Campylobacter, there have been outbreaks.  Looking at USDA monitoring records, while the levels of Salmonella in whole chicken are low, for ground poultry and parts, it is higher.  So while the industry is working to lessen the prevalence of these pathogens in poultry products, elimination is unlikely.
• Meat - ground meat is the primary source of STEC E.coli.  USDA testing indicates that about 0.5% of ground meat tested was positive. 
• As for pathogens, Salmonella is a pathogen that seems to find its way to the consumer via a number of different food products.  As for Campylobacter, it has a high prevalence on chicken, but we don't necessary see the cases; probably, because most cases are sporadic. In recent outbreaks, raw milk has been the culprit.

Has the number of foodborne illness cases dropped recently?  While that seems to be the case, it is hard to tell in this report.  And if policy decisions are going to be made on this report, even using weighting the data from the last five years, there may be some issues.  For example, our ability to determine the agent (detection of Campylobacter as an example) has improved dramatically in the last few yeas.  Additionally, issues that occurred 2 to 5 years ago may not be as big as an issue today  Granted it is difficult to trend when working with  minimal data.  However, considerations must be taken if these calculations are used to set policy.

CDC - Emerging Infectious Diseases

http://wwwnc.cdc.gov/eid/article/19/3/11-1866_article

Volume 19, Number 3—March 2013

Research

Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008

 

John A. Painter(http://wwwnc.cdc.gov/eid/article/19/3/11-1866_article#comment) , Robert M. Hoekstra, Tracy Ayers, Robert V. Tauxe, Christopher R. Braden, Frederick J. Angulo, and Patricia M. Griffin

Author affiliations: Author affiliation: Centers for Disease Control and Prevention, Atlanta, GA, USA

   

Abstract

 

Each year, >9 million foodborne illnesses are estimated to be caused by major pathogens acquired in the United States. Preventing these illnesses is challenging because resources are limited and linking individual illnesses to a particular food is rarely possible except during an outbreak. We developed a method of attributing illnesses to food commodities that uses data from outbreaks associated with both simple and complex foods. Using data from outbreak-associated illnesses for 1998–2008, we estimated annual US foodborne illnesses, hospitalizations, and deaths attributable to each of 17 food commodities. We attributed 46% of illnesses to produce and found that more deaths were attributed to poultry than to any other commodity. To the extent that these estimates reflect the commodities causing all foodborne illness, they indicate that efforts are particularly needed to prevent contamination of produce and poultry. Methods to incorporate data from other sources are needed to improve attribution estimates for some commodities and agents.

Ohio Establishment Recalls Fully Cooked Beef Patties for Listeria

An Ohio establishment is recalling fully cooked beef patties after a further-processor had reported that product tested positive for Listeria.

This is the type of product that is purchased by a foodservice supplier/distributor (further-processor) that takes the cooked burger, puts it on a bun, and sells it to vending machines companies to in convenience stores.  The item would be considered a 'heat and serve' product.  Any Listeria contamination that gets onto the product would likely be consumed.  Further, if the product is held at refrigeration temperature, it would have the opportunity to grow.

The further processor in this case would have tested this product as part of their supplier control program / ingredient receiving protocol.


USDA Recall Notice
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-034-2015-release
Kenosha Beef International Recalls Beef Product Due to Possible Listeria Contamination
Class I Recall 034-2015
Health Risk: High Feb 19, 2015
En Español
Congressional and Public Affairs  Alexandra Tarrant  (202) 720-9113

WASHINGTON, Feb. 19, 2015 – Kenosha Beef International, a Columbus, Ohio, establishment, is recalling approximately 21,427 pounds of ready-to-eat beefsteak patty product that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The fully cooked beefsteak patties were produced on Jan. 24, 2015. The following product is subject to recall:
35.3-lb. boxes of “Fully Cooked Black Angus Ground Beefsteak (chopped and formed)” with product number 87657 and “use thru” date of 01/24/16.

The product subject to recall bears the establishment number “EST. 10130” inside the USDA mark of inspection. This product was shipped to distributors in Illinois and North Carolina for further distribution to restaurants.

The problem was discovered by a customer of Kenosha Beef International. The customer, a further processor, tested a sample of product produced the same day as the recalled product, returning a positive result for Listeria monocytogenes. FSIS and the company have received no reports of illness due to consumption of these products.

2014 Salmonella Outbreak Linked to Maryland Cucumbers

In a 2014 outbreak of Salmonella, cucumbers were linked to the outbreak that has resulted in 275 cases of illness.  The cucumbers were traced back to a farm on the Eastern Shore of Maryland.  While environmental samples were negative, the CDC report states, "Records and interviews indicated that the farm applied poultry litter approximately 120 days before harvest, but it was not available for testing."  So there is no definitive answer was found on how the product may have become contaminated.
CDC MMWR
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6406a3.htm?s_cid=mm6406a3_e
Outbreak of Salmonella Newport Infections Linked to Cucumbers — United States, 2014
Weekly
February 20, 2015 / 64(06);144-147

Kristina M. Angelo, DO1,2, Alvina Chu, MHS3, Madhu Anand, MPH4, Thai-An Nguyen, MPH2, Lyndsay Bottichio, MPH2, Matthew Wise, PhD2, Ian Williams, PhD2, Sharon Seelman, MS, MBA5, Rebecca Bell, PhD5, Marianne Fatica, PhD5, Susan Lance, DVM, PhD5, Deanna Baldwin6, Kyle Shannon3, Hannah Lee, MPH3, Eija Trees, PhD2, Errol Strain, PhD5, Laura Gieraltowski, PhD2 (Author affiliations at end of text)

In August 2014, PulseNet, the national molecular subtyping network for foodborne disease surveillance, detected a multistate cluster of Salmonella enterica serotype Newport infections with an indistinguishable pulse-field gel electrophoresis (PFGE) pattern (XbaI PFGE pattern JJPX01.0061).* Outbreaks of illnesses associated with this PFGE pattern have previously been linked to consumption of tomatoes harvested from Virginia's Eastern Shore in the Delmarva region and have not been linked to cucumbers or other produce items (1). To identify the contaminated food and find the source of the contamination, CDC, state and local health and agriculture departments and laboratories, and the Food and Drug Administration (FDA) conducted epidemiologic, traceback, and laboratory investigations. A total of 275 patients in 29 states and the District of Columbia were identified, with illness onsets occurring during May 20–September 30, 2014. Whole genome sequencing (WGS), a highly discriminating subtyping method, was used to further characterize PFGE pattern JJPX01.0061 isolates. Epidemiologic, microbiologic, and product traceback evidence suggests that cucumbers were a source of Salmonella Newport infections in this outbreak. The epidemiologic link to a novel outbreak vehicle suggests an environmental reservoir for Salmonella in the Delmarva region that should be identified and mitigated to prevent future outbreaks.

What Wine Do You Serve with Roasted Raccoon?

A California grocery store was selling frozen raccoon, fur on, until they were visited by the LA Health Department.  A customer had spotted the frozen furry critter with tongue hanging out, and reported it.  The supermarket is said to have been selling frozen raccoons for years.

At 9.99/lb, a five pound raccoon, field dressed and frozen, will probably yield about  2lbs or so of meat.  In the end, pretty expensive, unless of course, you can 'fix' yourself a coon tail hat.

Is it legal?  Game animals have to be farm raised and slaughtered under inspection to be sold commercially.

So what type of wine would you serve....well, you came to the spot.  Denise Gardner, Wine Extension Extraordinaire, suggests a nice Beaujolais, a light bodied red with a fair amount of acidity.  This will pair nicely to the gaminess of the cooked varmint.  Not the nouveau style of the wine however.


CBS Los Angeles
http://losangeles.cbslocal.com/2015/02/10/la-health-department-takes-action-after-local-supermarket-sells-raccoons-as-food/
LA Health Officials Take Action After Local Supermarket Sells Raccoons As Food
February 10, 2015 11:11 PM

TEMPLE CITY (CBSLA.com) — The Health Department has taken action after a local supermarket’s frozen foods section featured an unusual item.

Inspectors from the LA County Health Department visited the Metro Supermarket in Temple City on Tuesday, after being informed that the market was selling raccoons as food.

Study - Bacterial Diversity in a City Environment - No Reason to Fear

A recent study looked at the human and bacterial diversity that exists on NYC subways.  The study, Geospatial Resolution of Human and Bacterial Diversity with City-Scale Metagenomics, (Afshinnekoo, et al. 2015) finds that the subway is teaming with a great diversity of microbes and the cells of humans.  Pathogenic organisms are found, but with no cases of reported illnesses in this area, it is surmised that this is just part of the normal urban microbial environment.   Bacterial species associated with the skin are present in higher proportions compared to bacterial species associated with the intestinal tract (poop bacteria).

Of course to read the headlines (NY Times, New Republic), it can be unsettling to some that so much 'contamination' present....whether it is human cells, bacteria, or viruses.  Heck, there are bacterial species that have not yet been determined.

But as this is life on earth.  It is not sterile.  We coexist with a lot of microorganisms.  For the most part, they are under control.  However, there are certain instances, when our immune system is off or we encounter a large dose of a given microorganism (such as when we temperature abuse our food), we get sick.  But encountering a diversity of microorganisms is important for our immune systems to develop.  So don't worry about the myriad of microorganisms on the subway, embrace the fact that that 'what doesn't kill me, makes me stronger".  And wash your hands before dinner.

A few passages from the study:

Measles Vaccination - Science versus Politicians

This past week, a number of political candidates have put their support behind parental choice when it comes to vaccination.  This goes against the science in order to secure political points in the name of 'freedom'.  

There are growing numbers of people who are avoiding giving their children vaccinations and this has led to measles cases in different parts of the country including California and New Jersey.
The unwillingness of some politicians to understand the science or to communicate the real risks should raise questions as to whether these individuals should be given leadership roles that can impact the overall wellbeing of the nation's citizenry.

This nice National Geographic piece (below) provides an overview of how we got to this point and the impact of having unvaccinated children.


National Geographic
http://news.nationalgeographic.com/news/2015/02/150206-measles-vaccine-disney-outbreak-polio-health-science-infocus/
The Anti-Vaccine Generation: How Movement Against Shots Got Its Start
Mistrust and misinformation give a shot in the arm to measles vaccine naysayers.

Laura Parker
National Geographic
Published February 6, 2015

You could call New Jersey Governor Chris Christie and Kentucky Senator Rand Paul members of the "vax generation."

Herbal Supplements Questioned: Fighting Bad Practices with Bad Science?

This past week, the NY Attorney General accused major retailers (Walmart, Target, Walgreens and GNC) of selling herbal supplements that do not contain the herbs claimed on the label and issued a cease-and-desist letter demanding they stop selling those products.

Testing of the supplements was conducted using DNA barcoding, a technique that uses specific DNA sequences  to look for markers that indicate a specific plant species.  This technique has had much success in determining  animal and plant material authenticity and inclusion of potential adulterants.

However, these techniques work best on material where the DNA is likely to be there intact.  As pointed out by the critics of this investigation, many of the herbal supplements sold are highly processed, and this processing may degrade the DNA to a point where it will not be detected.

In DNA barcoding of medicinal plant material for identification (Techen, etal 2014 Current Opinion in Biotechnology Volume 25, Pages 103–110):

The isolation of pure, high molecular weight DNA is critical for the successful application of molecular methods. This can be quite a challenge since in processed medicinal plant material the DNA is often highly degraded or the plant material contains high amounts of polysaccharides, polyphenols and other secondary metabolites, such as, alkaloids and flavonoids. Various commercial kits and modified traditional methods are available to yield in good quality DNA from raw and powdered medicinal plant material, herbarium specimens, capsules, tablets, or tinctures for downstream applications 

In  DNA barcoding as a new tool for food traceability (Galimberti et al. 2013, Food Research International Volume 50, Issue 1,  Pages 55–63):

DNA is normally more resistant to industrial processes than other molecules, such as proteins (Martinez et al., 2003), and DNA fingerprinting methods can be successfully used in identifying animal or plant materials, even when in small traces (Bottero and Dalmasso, 2011, Costa et al., 2010, Kesmen et al., 2007, Mane et al., 2009, Martin et al., 2009 and Soares et al., 2010). Nonetheless, food processing causes chemical and physical alterations, degradation and fragmentation being the most common effects (Bauer, Weller, Hammes, & Hertel, 2003). DNA integrity largely influences the effectiveness of molecular methodologies (Hellberg and Morrisey, 2011, Meusnier et al., 2008 and Pafundo et al., 2007). DNA barcoding can have two advantages if compared to DNA fingerprinting approaches: i) it requires the amplification of a short DNA fragment (hence there is a lower risk of fragmentation), and ii) it is based on mitochondrial or plastidial genome (more preserved during processing).

 

The supplement industry is not regulated as a food or drug, but has its own regulations.  These rules are lax compared to those for drugs in that these products do not need to have FDA approval before selling on the market, and those claims do not necessarily need to stand to the same standard as a drug.  FDA requires that the herbal supplements are safe and that the ingredients listed on the label be in the product.  There is however, still the question whether these products actually have  any significant impact on health.

From the National Institutes of Health website:

Dietary supplements are not required to be standardized in the United States. In fact, no legal or regulatory definition exists for standardization in the United States as it applies to botanical dietary supplements. Because of this, the term "standardization" may mean many different things. Some manufacturers use the term standardization incorrectly to refer to uniform manufacturing practices; following a recipe is not sufficient for a product to be called standardized. Therefore, the presence of the word "standardized" on a supplement label does not necessarily indicate product quality.

In 2007, the FDA issued Good Manufacturing Practices (GMPs) for dietary supplements, a set of requirements and expectations by which dietary supplements must be manufactured, prepared, and stored to ensure quality. Manufacturers are now expected to guarantee the identity, purity, strength, and composition of their dietary supplements. For example, the GMPs aim to prevent the inclusion of the wrong ingredients, the addition of too much or too little of a dietary ingredient, the possibility of contamination (by pesticides, heavy metals such as lead, bacteria, etc.), and the improper packaging and labeling of a product.

Like other dietary supplements, botanicals are not required by federal law to be tested for safety and effectiveness before they are marketed, so the amount of scientific evidence available for various botanical ingredients varies widely. Some botanicals have been evaluated in scientific studies. For example, research shows that St. John's wort may be useful for short-term treatment of mild to moderate depression. Other botanical dietary supplements need more study to determine their value.

The dietary supplement industry has estimated sales of $6 billion, part of a $13 billion dietary supplements industry.  This investigation, while questionable in terms of methodology, may trigger further investigation into whether or not the dietary supplement industry is following questionable practices.

CBS/APFebruary 8, 2015, 3:59 PM
http://www.cbsnews.com/news/herbal-supplements-industry-lashes-out-at-fraud-claims/
Herbal supplements industry lashes out at fraud claims

ALBANY, N.Y. - DNA barcoding has exposed some infamous cases of food fraud, like cheap catfish sold as pricey grouper and expensive "sheep's milk" cheese that was really made from cow's milk.

But can it tell if a pill touted as an energy-booster contains ginseng or is just a mix of rice powder and pine?

Some scientists say yes, while industry groups and some independent experts say DNA testing alone is inadequate for analyzing botanical products that have gone through a lot of processing from leaf to tablet.

More Raw Meat Pet Food Recalled

 J.J. Fuds of Indiana is recalling pet food which was frozen raw meat product due to the fact that Salmonella and Listeria was found in the product. No illnesses have been reported (for people or pets).

What do we expect....it's raw meat.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm433312.htm
J.J. Fuds, Inc. Expands Recall of Pet Food Because of Possible Health Risk

Contact:  Consumer:  888-435-5873
 Media:  Karl Gottschlich  (888) 432-5873

FOR IMMEDIATE RELEASE – February 4, 2015 – Valparaiso, IN – J.J. Fuds in Valparaiso, IN is expanding their recall to include all lots and products of J.J. Fuds Chicken Tender Chunks, Beef Tender Chunks and Duckling Tender Chunks Pet Food because it has the potential to be contaminated with Listeria monocytogenes and or Salmonella, organisms 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. 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.

Senator Suggests Regulations Requiring Handwashing Not Needed

A NC Senator thinks that it should not be the governments job to have regulations requiring handwashing in food service operations. 

There are some dumb regulations, but regulations such as this that set a minimum bar for food safety,  in this case, requiring food service employees to wash their hands, is.....good.  Why would someone pick such a poor example to fight overregulation...perhaps he is not a handwasher and this is the example that first comes to mind when he thinks about deregulation.  Wouldn't want to eat at his house.

For a good sound mocking, we have this Daily Show clip.
http://thedailyshow.cc.com/videos/yikssr/mr--unclean


Charlotte Observerhttp://www.charlotteobserver.com/2015/02/03/5491207/sen-tillis-maybe-restaurants-shouldnt.html#.VNJyck10x9A
Sen. Tillis: Maybe restaurants shouldn’t require hand-washing

Posted: Wednesday, Feb. 04, 2015

Congressional Republicans are challenging several health regulations, with one senator suggesting restaurants shouldn’t have to make their employees wash their hands after bathroom visits.

Such restaurants would have to prominently disclose their decision, and then would probably would go out of business, said newly elected GOP Sen. Thom Tillis of North Carolina. But they should have that choice, he said.

Macadamia Nuts Recalled Due To Salmonella Positive Sample

Whole Foods is recalling raw macadamia nuts after an FDA contract laboratory found a sample of the product to be positive for Salmonella.

Macadamia nuts are often eaten raw.  The processing is fairly simple - Dehusking, drying, de-shelling, and further drying to a moisture level of 1.5%.  Contamination can occur from the point when the nut is de-shelled until when it is packaged.

There have been a number of recalls of macadamia nuts due to Salmonella (Nov 1, 2014, 2010 and 2009).

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm432870.htm
Whole Foods Market Recalls Raw Macadamia Nuts from Stores in AL, GA, MS, NC, SC and TN Due to Possible Health Risk

Contact: Consumer: 512-477-5566 ext. 20060

Media Contact: Darrah Gist Darrah.Gist@wholefoods.com

FOR IMMEDIATE RELEASE — February 3, 2015 — ATLANTA, GA — Whole Foods Market is recalling packaged raw macadamia nuts due to possible Salmonella contamination. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Chicago Firm Recalls RTE Chicken Tamale Product Due to Lack of LM Control Program

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.

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.

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:

 

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.

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.

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.

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.

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.”

Shigella Outbreak in American Samoa, 2014 - CDC MMWR

Shigella is one of the reportable illnesses according to the US Food Code.  In this CDC MMWR Report, it can be seen why when you consider so many children became infected in such a short period of time.

In this outbreak, some 280 cases of severe diarrhea (and in some cases bloody diarrhea), primarily among young children, were seen on this US Territorial Island.  Investigators felt that most of the cases were due to person-to-person contact [although it can be transferred via ready-to-eat foods when the foods are handled by an infected handler.]

 

    

CDC - Morbidity and Mortality Weekly Report (MMWR)

 http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6401a8.htm?s_cid=mm6401a8_e

Notes from the Field: Outbreak of Diarrheal Illness Caused by Shigella flexneri — American Samoa, May–June 2014

  

Weekly

 

January 16, 2015 / 64(01);30-30

  

Julia E. Painter, PhD1,2, Allison Taylor Walker, PhD1,2, Jarratt Pytell2, Motusa Tuileama Nua3, Siitia Soliai-Lemusu3, Eric Mintz, MD2, Ibne Ali, PhD2, Michele Parsons, MS2, Haley Martin2, Michael Beach, PhD2, Anna Bowen, MD2, Jennifer Cope, MD2 (Author affiliations at end of text)

 

On May 9, 2014, a physician at hospital A in American Samoa noticed an abnormally high number of children presenting to the emergency department with bloody diarrhea. Based on preliminary testing of stool specimens, Entamoeba histolytica infection was suspected as a possible cause. Shigella was also suspected in a subset of samples. On May 22, the American Samoa Department of Health requested assistance from CDC with the outbreak investigation. The goals of the investigation were to establish the presence of an outbreak, characterize its epidemiology and etiology, and recommend control measures. The CDC field team reviewed the emergency department log book for cases of diarrheal illness during April 15–June 13, 2014. During this period, 280 cases of diarrheal illness were recorded, with a peak occurring on May 10. Twice as many cases occurred during this period in 2014 compared with the same period in 2011, the most recent year for which comparable surveillance data were available. Cases were widely distributed across the island. The highest number of cases occurred in children aged 0–9 years. Across age groups, cases were similarly distributed among males and females. These patterns are not consistent with the epidemiology of disease caused by E. histolytica, which tends to cause more cases in males of all ages.

Trichinellosis Surveillance in the United States, 2008 - 2012 - Summary of CDC Report

CDC issued a surveillance report on cases of Trichinellosis.  This is a quick summary.

 

Trichinellosis is a parasitic disease caused by Trichinella, a nematode. It had been traditionally associated with undercooked pork, but more recently it is more associated with wild game.  [Prior to improvements in pig husbandry in 1940's and 1950's, it was estimated that over 15% of people in the US had been infected by Trichinella.]

 

From the report:

"Trichinella infection in human hosts can be divided into an intestinal (enteral) phase and a muscular (parenteral) phase, with clinical manifestations ranging from asymptomatic infection to fatal disease, depending on the number of larvae ingested. After ingestion, larvae are released into the intestinal mucosa and subsequently migrate to the blood vessels, from which they spread throughout the body before reaching the skeletal muscles."

 During the initial phase, within the first few days of infection, symptoms can range from asymptomatic to severe gastrointestinal distress.  As the parasite migrates to the muscle and embeds itself, the person can have fever, muscle pain, and swelling.  Death can occur in cases where this is inflammation of the heart, brain, or lung tissue as well as due to respiratory failure from a high level of infection of encysted worms in the diaphragm muscle [it gets so many encysted worms that the muscle can't work...tell me that isn't a miserable way to buy the farm].

 

During the reporting period, 2008-2012, there were 84 confirmed cases.

• 22 cases were linked with pork products, including 10 with commercial pork products, 6 with wild boar, and 1 with home-raised swine, and 5 unspecified.
• 41 cases were linked to bear meat
• 2 cases with deer meat
• 2 with ground meat
• 17 cases unknown
• From 51 cases that were further investigated, 24 reported eating raw or undercooked meat [for the other cases, as we know, people hate to admit being stupid...who wants to admit eating bear tartare, or drinking the fresh blood of their hunted bear prey...yeah, you know that guy].

So the number of cases has continued to decline thanks to commercial pork practices and better cooking practices by the consumer, but vigilance is still needed, especially with wild game.  Consumers of pork and game must follow proper cooking or freezing methods to destroy the parasite.

Soft Cheese Recalled in WA After Being Linked to 3 Listeria Cases

A Washington state company is recalling soft cheese products after being linked to 3 cases of Listeria monocytogenes infection. One of those cases was a death.

There have been a number of Listeria issues related to soft cheeses, especially in smaller companies who have entered into the cheese market. In this case, the company was started in the year 2000 (translated Website) and appears to have grown over time. With increasing popularity of Farmers' Markets, food entrepreneurs have found a entry channel to sell products, including soft cheeses. However, as with this case, careful attention to risk control must be made.



FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm430730.htm
Queseria Bendita LLC Recalls Fresh Cheeses and Sour Cream Because of Possible Health Risk

Contact: Consumer:  Sandra Aquilar 509-961-8949

FOR IMMEDIATE RELEASE — January 16, 2015 — Queseria Bendita LLC of Yakima, Washington is recalling all lots of Panela, Queso Fresco, Requeson, Cotija fresh soft cheese products and Sour Cream to include those with best by dates up to 4/16/2015 because of a 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.

Panela, Queso Fresco, Requeson, Cotija fresh soft cheese products and Sour Cream were distributed to Hispanic grocery stores in Washington and Oregon and the firm also sold products from its on-site store in Yakima, Washington.

Vegetable Smoothie Blends and Listeria - Recall and Controlling Risk

A Smoothie Blend is being recalled after Listeria was detected in the spinach and/or kale ingredients used in the blend. There have been no  illnesses and the organism has not been detected in the finished product.

The risk associated with vegetable smoothies is that some of the vegetable ingredients may be sources of Listeria.  Listeria can contaminate vegetables, such as kale or spinach, at the field level or during storage.  The latter can be more of an issue because vegetable storage areas are cool and often damp, which fits the growth conditions conducive to Listeria.  With longer storage times, in some cases from one packing season to the next (in order for the processors to make product throughout the year), there may be increased opportunity for Listeria contamination.

Many of these vegetables have been traditionally cooked, and so, long term storage had not been a big issue.  But with smoothies, there is no cooling step to eliminate an organism like Listeria.  These vegetables are blended in the raw state and then consumed.  Additionally, once blended, storage of vegetable matrix could serve to enhance the numbers because the matrix would likely support growth, albeit slowly if stored at refrigeration temperatures.

Blenders may also use frozen vegetables.  These vegetables are oaten produced with the intention that they will be cooked (thus they have cooking instructions), but blenders will use them without cooking.

For companies blending smoothies, supplier control is critical.  Other control steps in include having a washing/sanitizing step in place prior to blending as well as a strict refrigeration and a tight shelf-life.  For consumers who blend raw vegetables - use sound vegetables, wash produce well, and then consume immediately upon blending.

Of course Listeria is not the only pathogen that can be associated with produce.  Produce contain bacteria pathogens, such as Salmonella or STEC E.coli, viruses, and parasites.  Generally, however, the risk would be considered very low, especially when farmers follow GAP principles.

 

 

This product, pictured here, is sold frozen.  Freezing would prevent growth of Listeria, but once thawed, Listeria would be able to grow.

 FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm430735.htm
Inventure Foods, Inc. Issues Voluntary Recall Of Its Rader Farms® Fresh Start Smoothie Blend, Sunrise Refresh Fusion, And Daily Power Fusion Due To Possible Health Risk

Contact 
Consumer:  Inventure Foods Customer Service   866-890-1004
Media:  Matt Jackson   Lambert, Edwards & Associates mjackson@lambert-edwards.com
616-233-0500

FOR IMMEDIATE RELEASE – January 18, 2015 – Inventure Foods, Inc. of Phoenix, Arizona, has issued a precautionary recall of its RADER FARMS® Fresh Start Smoothie Blend, Fresh Start Sunrise Refresh Fusion, and Fresh Start Daily Power Fusion because of a 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.

Listeria Strains in Caramel Apple Outbreak Found in Apple Packing Shed

 FDA announced that the two strains of Listeria responsible for the caramel apple outbreak were found in the apple packing facility. 

Like the Listeria outbreak in cantaloupes,  this brings increased attention to apple control in the fruit packing area.

FDA Notice
http://www.fda.gov/Safety/Recalls/ucm429689.htm

Bidart Bros. Works with Federal and State Officials to Determine Source of Listeriosis-Associated Outbreak

Contact:
Consumer:
(661) 399-0978

FOR IMMEDIATE RELEASE — January 9, 2015 — Bakersfield, Calif. — Today, the United States Food and Drug Administration (FDA) announced the results of findings from additional tests performed on samples collected from Bidart Bros. apple processing plant. Test results confirm two strains of Listeria monocytogenes were found at the apple processing facility and are believed to be the same strains associated with the outbreak. Those same strains were also found in Bidart Bros. apples collected from a retailer by the FDA. Today, the CDC confirmed that the majority of the persons made ill reported consuming caramel-coated apples.

“The results are devastating to the Bidart family,” says Leonard Bidart, President Bidart Bros. “As a family-owned grower operating in California since the 1930s, we place safety at the forefront of everything we do. Our hearts go out to all who have been impacted by the apple-related listeriosis outbreak.

Rule Delayed Requiring Labeling of Mechanically Tenderized Meat

A rule requiring the mandatory labeling of mechanically tenderized meat was delayed due to slow government action.

The rule was proposed because of the higher food safety risk associated when meat is tenderized using blades or needles.  The blades or needles can force bacteria deeper into the meat, and so this meat then needs to be cooked a little more in order to destroy those backer and thus ensure safety.  That is, you don't want to serve mechanically tenderized meat rare or medium rare....it needs to be cooked to 155F internal versus 145 F as is done for intact meat (straight cuts of steak).    Of course, many people do not know this, and cook those mechanically tenderized steaks like they would intact steaks..  Labeling would indicate to people that these steaks need to be cooked to 155F internal temperature.


Food Safety Magazine
http://www.foodsafetymagazine.com/news/mandatory-labeling-for-mechanically-tenderized-meat-delayed-until-at-least-2018/
Mandatory Labeling for Mechanically Tenderized Meat Delayed Until At Least 2018
News | January 5, 2015
 By Staff

According to a final rule by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), mechanically tenderized beef products will not require special safety labels for at least another three years. The tenderization process softens the meat with tools and devices that are known to cultivate pathogens that can lead to foodborne illness.

Lack of Allergen Control by Spice Supplier's Supplier Results in Recalls

Updated 1/12/14

A PA firm is recalling a wide range of spices because the Cumin ingredient they used may contain peanuts, an issue that originated with their supplier.

There have been two assoicated recalls by food companies because the supplier of the spice had allergen issues.  In this case, a cumin spice may have been contaminated with peanut.  Because it is peanut, it is a Class I recall.

This is not the first time we have seen spice supplier have allergen issues that resulted in downstream recalls.  There was a similar recall in November.  Smaller companies are often challenged because of limited resources to properly vet their suppliers regarding allergen control.  And even with a thorough audit that reveals a decent program, mistakes cans still occur.  



FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm429688.htm
Con Yeager Spice Company Issues a Voluntary Recall for Ground Cumin and Seasoning Blends (containing Ground Cumin) Due to Potential Undeclared Peanut Allergens

Contact:
Consumer:
1-800-222-2460

FOR IMMEDIATE RELEASE — January 9, 2015 — New Castle, PA and Zelienople, PA — Con Yeager Spice Company has issued a voluntary recall for multiple sized packages under multiple brand names of ground cumin and multiple seasoning blends (containing ground cumin) due to undeclared Peanut allergens in the ground cumin.

People who have an allergy or severe sensitivity to peanuts run the risk of serious or life threatening allergic reaction if they consume these products. To date, there have been no consumer complaints or reports of allergic reactions at this time. Con Yeager Spice Company is asking customers at risk for peanut allergies to discontinue using the product immediately.

Con Yeager Spice Company was notified by the supplier Morris J. Golombeck Inc. that the ground cumin product had tested positive for traces of peanut protein. This spice is used in a variety of Con Yeager Spice Company seasoning blends and sold as a single ingredient product. Product packaging includes clear plastic bag in a box, clear plastic minijar, pint, quart, gallon jug containers and plastic bags. Our product identifiers are the product’s 5 digit item key and 6 digit item lot number beginning with a decimal point located on the labeling.

Mining Tweets for Targeting Restaurant Inspections

A number of cities have begun analyzing Twitter or other web-based public review/grading systems such as Yelp as a way to target restaurant inspections.  Basically, they have computer systems which search through tweets and/or reviews looking for specific indicators, collect the data and spit out restaurant names that meet the criteria warranting inspection.

 In the Chicago initiative, using data from March 23, 2013 and November 10, 2014, they flagged 3,594 tweets as potential food poisoning cases. Of these tweets, they determined 419, roughly 12 percent, as likely cases.   While not clearly stated if it is in the same time frame, they conducted 133 inspections and found that 40% of them had serious violations, or 53 establishments.
I guess I am supposed to think this is cool, but it just seems so backwards.  Using resources to scour through people's comments that they post in a few seconds, it just seems a bit, passive. And knowing that foodborne illness can occur in any length of time, from minutes to days after eating a food, what is the chance that someone is going to know which food made them sick.  Also considering that the occasional belly ache is often attributed to some food they ate, and that rarely does one attribute the illness to food they made at home, will inspectors be chasing after establishments that don't deserve to be scrutinized. Clearly, 60% of those inspected did not have significant issues.

Using those same resources, and having a designated line for complaints, would they have not found those 53 establishments, or even better, using those resources to fix issues in establishments before those issues led to someone becoming ill.  

The financial costs of establishing and maintaining these systems were not provided in the HPR piece attached here, so it is hard to say if they are getting bang for the buck. If the cost is minimal, then it is no big deal, especially if they are using this to augment their current inspection system.   But I am inclined to think that more of a direct approach to ensuring safety...regular on site inspections and requirements for establishments to have trained manager/employees. 



Harvard Political Review
http://harvardpolitics.com/united-states/food-safety-numbers/
Food Safety in Numbers
By Advik Shreekumar

On March 23, 2013, the civic organization Smart Chicago launched an ambitious program to enhance the city’s food safety efforts: Foodborne Chicago. Using a mix of statistical techniques and computer science, Foodborne searches Twitter for complaints of food poisoning, then follows up with users and generates formal investigations. Chicago is not alone in these efforts; San Francisco, Boston, and New York City are all in the process of implementing similar initiatives to better enforce their health codes.

Foodborne Chicago and its sibling programs are bold attempts to modernize governance, harnessing the massive streams of information on social media sites. However, while these initiatives have the potential to dramatically improve public health, they also grant additional power to the companies holding the data. This, in turn, will challenge traditional notions of privacy and property.

Walnut Pieces Recalled After Retail Sample Tests Positive or Salmonella

A Wisconsin company is recalling walnut pieces after  a sample of the product was found to be positive for Salmonella, discovered during FDA routine retail testing.

 FDA recall notice

The Morning Call
http://www.mcall.com/business/mc-candy-sold-in-pa-recalled-for-possible-salmonella-contamination-20150106-story.html
Candy sold in Pa. recalled for possible salmonella contamination
By Morning Call staff
   
Walnut candies sold in 27 states including Pennsylvania were recalled Monday for possible salmonella contamination. Eillien's Candies Inc. said in a press release issued through the Food and Drug Administration that it is voluntarily recalling Walnut Pieces candy because some of the products may be contaminated with salmonella.

Update - Listeria Contaminated Caramel Apples

The CDC reports as of January 1, 32 people have become ill with 6 deaths related to Listeria contaminated caramel apples.

The FDA investigation traced the apples to Bidert Brothers Packing of CA.  Their Granny Smith and Gala Apples appear to be the likely source.   Companies which received apples from Bidert Bros issued recalls.

Happy Apple

California Snack Foods

Pacific Coast Fruit

Merb’s Candies

.
FDA completed sampling of the Bidert facility, but has not yet issued a report of their findings.

Quat Sanitizer - a Review of Efficacy

 A review article, Quaternary Ammonium Biocides: Efficacy in Application, published in Applied and Environmental Microbiology, looks at the use of quat, or quaternary ammonium, sanitizers and the fact that some organisms may be more tolerant than others.  It states that this is a tolerance issue, not a resistance issue.  So while the use of quat sanitizers are important, more information is needed in field application to understand real efficacy and survival.

 Applied and Environmental Microbiology
http://aem.asm.org/content/81/2/464.abstract?etoc
Quaternary Ammonium Biocides: Efficacy in Application

Charles P. Gerba
Department of Soil, Water, and Environmental Science, University of Arizona, Tucson, Arizona, USA

ABSTRACT

Bacteria in the Restroom - Pondering Succession and Stability

Did you ever wonder about the bacteria on the surfaces in the restroom?  Well, you probably figured there were bacteria there (and thus you use your foot to flush the commode), but hopefully you pondered deeper thoughts rather than postulating bacterial succession on the floor as well as the seat in which you sit.

Well some did ponder such questions, completed a study and published those results (Ecological Succession and Viability of Human-Associated Microbiota on Restroom Surfaces).  They showed that the ecological succession of bacterial populations does occur and that in general, a stable community does occur after 8 hours, and is made up of skin and environmental organisms rather than gut microorganisms.

"The prevalence of skin-associated, rather than feces-associated taxa, in the late-successional community suggests that organisms are selected for their ability to persist in a dry, aerobic environment, which is a very different environment from the gut. Human-associated microbiota, including Staphylococcus strains, can remain viable on BE surfaces for many hours after their dispersal [cleaning] agents are removed. This suggests that common BE surfaces may be significant fomites for viable human pathogens."

Recall Summary for the 2014 Holiday Season

To catch up on the recalls over the holiday 12/23/14 to 1/4/15),  here is a quick summary (minus Carmel Apples)

1) First, there were ice cream recalls in ice cream products due to Listeria.  They are linked to one supplier, Snoqualmie Gourmet.
 
FDA Recall Notice - 1/3/15
Full Tilt Ice Cream Recalls All Dairy Based Ice Cream Products Except Non-Dairy Frozen Desserts Because of Possible Health Risk

WA based company recalls ice cream due to Listeria. The product contained an ingredient that was recalled by another company.

FDA Recall Notice - 1/3/15
Pink’s Ice Cream Recalls All Ice Cream Flavors Except the Coconut Non-Dairy Frozen Dessert Because of Possible Health Risk
This is another Washington based company recalling because of an ingredient was recalled.

FDA Recall Notice
Great Feeling Foods, LLC Recalls Groove Gluten-Free Ice Cream Cookie Sandwiches Because of Possible Health Risk

FDA Recall Notice
Updated Release By Snoqualmie Gourmet Ice Cream, Inc. Voluntarily Recalls Ice Cream, Gelato, Custard And Sorbet Because Of Possible Health Risk

 
2) Cheese products were also recalled due to Listeria.
One set was related to Bleating Heart Cheese.
 
FDA Recall Notice - 12/31/14
Whole Foods Market Voluntarily Recalls Cut, Wrapped and Weighed Bleating Heart-Brand Cheeses in Arizona, California and Hawaii Because of Possible Health Risk
"Whole Foods Market is recalling cheese sold in Arizona, California and Hawaii that came from its supplier Bleating Heart Cheeses because it has the potential to be contaminated with Listeria monocytogenes......"

And Bleating Heart Cheese is expanding their recall.
Bleating Heart Cheese Expanding Voluntary Recall To Include All Cheese Produced Between February 14, 2014 To September 19, 2014

And another recall was a raw milk cheddar product recalled in MI.
Farm Country Cheese House Recalls Raw Milk Cheddar Because Of Possible Contamination With Listeria Monocytogenes


3) There were two separate recalls of pet treats due to Salmonella.

FDA Recall Notice - 12/31/14
Jump Your Bones, Inc. Recalls Roo Bites (Cubes) Pet Treats Because of Possible Salmonella Contamination
These pet treats are being recalled due to the potential to be contaminated by Salmonella.  No illnesses have been reported.

FDA Recall Notice - 12/24/14
Barkworthies® Issues Nationwide Recall of Chicken Vittles Dog Chews
This recall was initiated after CO Department of Ag found a sample positive for Salmonella.


4) And there was a recall of nut products due to the potential for Salmonella.

FDA Recall Notice 12/30/14
John B. Sanfilippo & Son, Inc. Voluntarily Recalls Fisher Brand 8 oz. Chopped Walnuts and Fisher Brand 8 oz. Pecan Cookie Pieces Because of Possible Health Risk


5) A recall of Bruschetta due to the potential for glass.
American Roland Food Corp. Recalls Two Lots of Roland(R) Bruschetta

6) There were some allergen recalls as well for Hummus, Bread Crumbs, Superfoods Rice, and spice products.