Taylor Farms of Salinas CA is recalling institutional sized units of fresh spinach after the Michigan Department of Ag had a positive Salmonella result in a sample they tested. No illnesses have been reported.
Schnuck's issued a recall notice for their pasta salad because they used that spinach.
The Produce News
http://theproducenews.com/news-dep-menu/test-featured/15640-taylor-farms-recalls-foodservice-spinach-in-response-to-michigan-testing
Taylor Farms recalls foodservice spinach in response to Michigan testing
by Joan Murphy | April 22, 2015
Salinas, CA-based Taylor Farms has notified foodservice companies of a spinach recall after Michigan inspectors detected pathogens in foodservice product during routine testing.
The Michigan Department of Agriculture & Rural Development’s Geagley Laboratory tested spinach that was pre-packaged and ready for institutional use and stored in a food warehouse facility as part of the state’s routine food-safety assurance program.
Wednesday, April 22, 2015
Over 20 Cases of Botulism with one death from Food at Church Potluck
One death and 23cases of botulism are being reported after the individuals ate at a church potluck in Lancaster. Ohio.
Antitoxin has been administered to the victims, which can reduce severity of the illness.
The food has not yet been identified.
Botulism is the disease caused when the toxin produced by Clostridium botulinum is ingested. The toxin is produced by the organism as it grows in a food. Generally we do not see many cases of this deadly disease, but it can be a risk when certain foods are not properly prepared.
The toxin is a neurotoxin and stops vital functions including breathing.
Antitoxin has been administered to the victims, which can reduce severity of the illness.
The food has not yet been identified.
Botulism is the disease caused when the toxin produced by Clostridium botulinum is ingested. The toxin is produced by the organism as it grows in a food. Generally we do not see many cases of this deadly disease, but it can be a risk when certain foods are not properly prepared.
- Improperly processed low acid canned foods like green beans that are not properly pressure canned and then those cans are stored on the shelf..
- Heated foods likes soups and stews when those foods are not properly cooled or are stored at the elevated temperatures (not refrigerated).
- Vacuum packaged cooked foods that are not stored at the right temperature.
The toxin is a neurotoxin and stops vital functions including breathing.
Columbus Dispatch
Botulism death tied to Lancaster church potluck
Wednesday April 22, 2015 9:33 AM
One person has died and at least 20 others were hospitalized as of late last night with suspected botulism that health officials are linking to a potluck on Sunday at a Lancaster church.
Cooked Chicken Sausage Product Recalled Because of Plastic Pieces
A Massachusetts company is recalled cooked chicken sausage due to the potential to have small plastic pieces. The recall was done after two consumer complaints were received about small pieces of plastic.
Product was sold at Trader Joe's.
Surprisingly, this was labeled a Class 2 recall (This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product), versus a Class 3(This is a situation where the use of the product will not cause adverse health consequences). Complaints of injury may be the reason, although not stated in the USDA release. Perhaps this explains the reason for the necessity of a recall on such a few complaints.
Product was sold at Trader Joe's.
Surprisingly, this was labeled a Class 2 recall (This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product), versus a Class 3(This is a situation where the use of the product will not cause adverse health consequences). Complaints of injury may be the reason, although not stated in the USDA release. Perhaps this explains the reason for the necessity of a recall on such a few complaints.
USDA Recall Notice
Kayem Foods Recalls Sausage Products Due To Possible Foreign Matter Contamination
Class II Recall 066-2015
Health Risk: Low Apr 20, 2015
Congressional and Public Affairs Alexandra Tarrant (202) 720-9113
WASHINGTON, April 20, 2015 – Kayem Foods, a Chelsea, Mass., establishment, is recalling approximately 59,203 pounds of fully cooked chicken sausage products that may be contaminated with pieces of plastic, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Salmonella Cases from Raw Tuna Sushi in CA
Raw tuna used in sushi has been linked to 25 cases of Salmonella infection with most of the cases occurring in California.
By regulation, fish sold to be used for sushi, must be frozen for a set period of time to get rid of parasites, but this will not destroy bacterial pathogens such as Salmonella. To prevent this, processors must utilize good handling techniques including sanitation.
LA Times
http://www.latimes.com/local/lanow/la-me-ln-raw-fish-sushi-linked-to-salmonella-outbreak-in-california-20150420-story.html
Raw fish linked to Salmonella outbreak in California
April 20, 2015
Public health officials say raw fish could be responsible for Salmonella outbreak in California. (Anne Cusack / Los Angeles Times)
By Veronica Rocha contact the reporter
Raw tuna in sushi could be to blame for a Salmonella outbreak that has already sickened 25 people from California and elsewhere.
By regulation, fish sold to be used for sushi, must be frozen for a set period of time to get rid of parasites, but this will not destroy bacterial pathogens such as Salmonella. To prevent this, processors must utilize good handling techniques including sanitation.
LA Times
http://www.latimes.com/local/lanow/la-me-ln-raw-fish-sushi-linked-to-salmonella-outbreak-in-california-20150420-story.html
Raw fish linked to Salmonella outbreak in California
April 20, 2015
Public health officials say raw fish could be responsible for Salmonella outbreak in California. (Anne Cusack / Los Angeles Times)
By Veronica Rocha contact the reporter
Raw tuna in sushi could be to blame for a Salmonella outbreak that has already sickened 25 people from California and elsewhere.
Blue Bell Ice Cream Recalls All Products, Additional Cases Linked Through Retrospective DNA Matching
The CDC is reporting that 10 Listeria related illnesses dating back to 2010 have been attributed to Blue Bell Ice Cream. While 8 cases had been reported, the additional 2 cases were identified through a 'retrospective analysis' using DNA data (verified via whole genome sequencing) to match isolates to different illness cases.
Blue Bell had recalled all of its products at all of its facilities. A very bold move done due of the uncertainty of findings in the facility and inability to find the exact source.
CDC News Release
http://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/index.html
Multistate Outbreak of Listeriosis Linked to Blue Bell Creameries Products
Posted April 21, 2015 11:45 AM ET
Highlights
Read the Advice to Consumers, Institutions, and Retailers>>(http://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/advice-consumers.html)
Read the Information for Health Professionals>>(http://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/health-professionals.html)
On April 20, 2015, Blue Bell Creameries voluntarily recalled all of its products currently on the market made at all of its facilities, including ice cream, frozen yogurt, sherbet, and frozen snacks, because they have the potential to be contaminated with Listeria monocytogenes. Blue Bell announced this recall after sampling conducted by the company revealed that Chocolate Chip Cookie Dough Ice Cream half gallons produced on March 17, 2015 and March 27, 2015 contained the bacteria.
Multistate Outbreak of Listeriosis Linked to Blue Bell Creameries Products
Posted April 21, 2015 11:45 AM ET
Highlights
Read the Advice to Consumers, Institutions, and Retailers>>(http://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/advice-consumers.html)
Read the Information for Health Professionals>>(http://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/health-professionals.html)
On April 20, 2015, Blue Bell Creameries voluntarily recalled all of its products currently on the market made at all of its facilities, including ice cream, frozen yogurt, sherbet, and frozen snacks, because they have the potential to be contaminated with Listeria monocytogenes. Blue Bell announced this recall after sampling conducted by the company revealed that Chocolate Chip Cookie Dough Ice Cream half gallons produced on March 17, 2015 and March 27, 2015 contained the bacteria.
Friday, April 17, 2015
Baby Food Recalled After A Complaint for Glass in Product
Beech-nut is recalling 1920 lbs (estimated 7680 jars) of baby food - Stage 2 Beech-Nut CLASSICS sweet potato & chicken” in 4 oz jars after receiving a complaint about glass in a jar, and it appears that this resulted in injury.
Baby food issues get extensive media. Even this one glass complaint in baby food can cause a great stir. The resultant recall has already received national coverage.
Baby food manufacturers go to great lengths to prevent glass from getting into their baby food, but when packing in glass, it remains a significant hazard that must be controlled from the time the glass is made until the time it is filled and closed/sealed. The greatest area of control is from the time the glass is washed through filling and to closure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-061-2015-release
Beech-Nut Nutrition Recalls Baby Food Product Due to Possible Foreign Matter Contamination
Class I Recall 061-2015
Health Risk: High Apr 14, 2015
En Español
Congressional and Public Affairs Katherine Scheidt (202) 720-9113
WASHINGTON, April 14, 2015 – Beech-Nut Nutrition, an Amsterdam, N.Y. establishment, is recalling approximately 1,920 pounds of baby food products that may be contaminated with small pieces of glass, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The baby food product was produced on December 12, 2014. The following product is subject to recall: [View Labels]
4-oz. glass jars containing “Stage 2 Beech-Nut CLASSICS sweet potato & chicken”
Baby food issues get extensive media. Even this one glass complaint in baby food can cause a great stir. The resultant recall has already received national coverage.
Baby food manufacturers go to great lengths to prevent glass from getting into their baby food, but when packing in glass, it remains a significant hazard that must be controlled from the time the glass is made until the time it is filled and closed/sealed. The greatest area of control is from the time the glass is washed through filling and to closure.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-061-2015-release
Beech-Nut Nutrition Recalls Baby Food Product Due to Possible Foreign Matter Contamination
Class I Recall 061-2015
Health Risk: High Apr 14, 2015
En Español
Congressional and Public Affairs Katherine Scheidt (202) 720-9113
WASHINGTON, April 14, 2015 – Beech-Nut Nutrition, an Amsterdam, N.Y. establishment, is recalling approximately 1,920 pounds of baby food products that may be contaminated with small pieces of glass, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The baby food product was produced on December 12, 2014. The following product is subject to recall: [View Labels]
4-oz. glass jars containing “Stage 2 Beech-Nut CLASSICS sweet potato & chicken”
Tuesday, April 14, 2015
FDA Warning Letter Issued to Vegetable Juice Processor
In a recent post, the risks associated with fresh vegetable smoothies was discussed. But there are also issues when the juice is processed, such as with high pressure processing (HPP). In an FDA warning letter released this week, FDA sent a letter to a juice processor on processed vegetable smoothies that points out the risk associated with that type of product.
In this warning letter, a company was sited for not addressing the risk associated with the product.
So basically, using vegetable blends will make low acid juice (a pH above 4.6). The juice is processed using high pressure processing, but this process is not adequate to destroy the spores, and so this product can be a Clostridium botlulinum risk if pH is not controlled through sufficiently lowering pH.
FDA Warning Letters - 2015
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm440587.htm
In this warning letter, a company was sited for not addressing the risk associated with the product.
"we note that your 100% juice blends, made from purees of kale, celery, spinach, cucumber, parsley, chard, etc., are all low acid juices, and the pertinent microorganism for these juices is Clostridium botulinum (C. botulinum). HPP is not effective to control C. botulinum spores in low acid juices (i.e. pH above 4.6) and therefore, controls for C. botulinum in these low acid juice ingredients used in any juice blend or beverage is pH. We acknowledge that your firm appears to monitor pH of your juice products as a final quality specification; however, your use of low acid juice ingredients that are susceptible to the growth of C. botulinum and toxin formation unless pH is controlled necessitates a critical control point for pH."
So basically, using vegetable blends will make low acid juice (a pH above 4.6). The juice is processed using high pressure processing, but this process is not adequate to destroy the spores, and so this product can be a Clostridium botlulinum risk if pH is not controlled through sufficiently lowering pH.
FDA Warning Letters - 2015
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/ucm440587.htm
Saturday, April 11, 2015
Listeria Contamination of Ice Cream and Hummus - What Can Be Learned
As reported by the news, the Blue Bell Ice Cream facility that produced the ice cream with Listeria contamination had a stellar inspection. Surprising....no. Inspections are good for determining that procedures are being followed, the facility is clean, as well as other things that can be ascertained in a snapshot view of an operation, but low levels of contamination in these type of production facilities may not likely to be seen, and may even be hard for the facility to detect unless they were specifically looking...hard.
In many of the Listeria contamination issues we encounter, the issue is with post-lethality exposure of the product to the environment, or where the product receives no thermal treatment, but rather a wash (apples or cantaloupes). Listeria is a environmental pathogen that establishes itself in processing facility niches...in drains, in cooler air handling systems, in conveyor rollers, in washing flumes, and weighing equipment. A facility controls Listeria through good sanitation and verifies that cleanliness through monitoring the environment by environmental sampling/testing for Listeria.
But in the case of humus or ice cream, they are primarily closed systems. That is, after heating, the product is pumped through pipes, cooled to some degree, and filled. The product has little exposure to the external environment, except for perhaps open hoppers or at the filler. (This would not be a hazard of concern in hot filled product because the hot product provides lethal treatment all the way to the container).
Let's take a look at the hummus - Listeria issue. If you look at the process of making hummus (a video of the process, not Sabra, but probably similar), the opportunities for cross contamination are limited. Looking at this video, the facility may not look sterile, but it is more important however that the pipes, transfer hopper, and filler are clean and sanitized, and that there are no niches where Listeria could gain a foothold. Thus, the fact that this product was found to be positive for Listeria probably indicates this type of in-line contamination. If that is the case, then it could either be improper cleaning of the process lines after a contamination event, or some niche developed within the line or at the filler (worn or torn gaskets in the filler or in the pumps, etc). Under-processing could also be an issue, but at least with the hummus, if this were the case, the product would be subject to spoilage.
Because these are closed systems, many facilities do not focus their testing as much on Listeria in finished product. They may test finished product to verify the pasteurization process is working properly, using general plate counts such as APC or coliforms, and maybe even Salmonella. But these will probably not necessarily give an indication of Listeria contamination. If Listeria is tested in the finished product, it is probably done using a small sample size, unlikely to detect a low level contamination issue. As for environmental testing, again the focus would probably be on verification of cleanliness by using ATP (an indicator used for microorganisms) or even general bacterial counts such as APC (aerobic plate count). Listeria testing, if done in the environment, would probably focus on non-contact surfaces. The presence or absence of Listeria in areas such as the drain may not raise a flag for indicating a contamination issue in finished product.
There are many who avoid doing finished product testing to any great degree for organisms like Listeria. But this is the type of organism, if present in a niche within this type of closed system, can grow due to the product / process type and serve as an ongoing contamination issue. To eliminate such a contamination, proper cleaning and sanitizing are critical, along with the removal of any niches including replacing gaskets and seals, filling cracks, etc.
To detect low level contamination, small sized samples (25 gram) may not be sufficient to accomplish detection. Large size samples (300 gm or 375gm) composited over the production run, or focused at the end of the run will be better for detection of such an issue. Another method, often cited by our good friend Dr. Steve Goodfellow, is to collect waste samples for analysis. Waste sample analysis uses the drips and drops that accumulate on the floor or on the exterior of the equipment throughout the production run. These can provide a worst-case-scenario for product and can be useful in determining a contamination issue.
Swabbing potential in-line harborage sites may also be helpful. This would include pinch points, dead ends in pipes, gaskets, seals, and filler nozzles. The downside of this is that contamination may emerge until the process has been running for a number of hours.
These two events are a reminder that Listeria contamination can be an issue where there is little to no environmental exposure of the product, and that detection of low level of contamination can be an issue.
Note - This supposition is based upon general practice and may not reflect the actual practices of the facilities mentioned.
MySanantonio.com
http://www.mysanantonio.com/news/texas/article/Number-of-people-sickened-by-listeria-outbreak-6188629.php
Inspection found no problem at Oklahoma ice cream plant
By DAVID WARREN and JUAN A. LOZANO, Associated Press : April 9, 2015 : Updated: April 9, 2015 7:26pm
DALLAS (AP) — Days after a foodborne illness was linked to Blue Bell ice cream products, a state inspection of an Oklahoma plant later tied to the infection praised the facility for having no violations and doing a "great job," according to a copy of the inspection report.
Inspectors had no reason to check for listeria during the routine March 18 review as no problems were detected and the facility didn't have a history of issues linked to the illness, said Stan Stromberg, director of the food safety division for the Oklahoma Department of Agriculture, Food and Forestry..
In many of the Listeria contamination issues we encounter, the issue is with post-lethality exposure of the product to the environment, or where the product receives no thermal treatment, but rather a wash (apples or cantaloupes). Listeria is a environmental pathogen that establishes itself in processing facility niches...in drains, in cooler air handling systems, in conveyor rollers, in washing flumes, and weighing equipment. A facility controls Listeria through good sanitation and verifies that cleanliness through monitoring the environment by environmental sampling/testing for Listeria.
But in the case of humus or ice cream, they are primarily closed systems. That is, after heating, the product is pumped through pipes, cooled to some degree, and filled. The product has little exposure to the external environment, except for perhaps open hoppers or at the filler. (This would not be a hazard of concern in hot filled product because the hot product provides lethal treatment all the way to the container).
Let's take a look at the hummus - Listeria issue. If you look at the process of making hummus (a video of the process, not Sabra, but probably similar), the opportunities for cross contamination are limited. Looking at this video, the facility may not look sterile, but it is more important however that the pipes, transfer hopper, and filler are clean and sanitized, and that there are no niches where Listeria could gain a foothold. Thus, the fact that this product was found to be positive for Listeria probably indicates this type of in-line contamination. If that is the case, then it could either be improper cleaning of the process lines after a contamination event, or some niche developed within the line or at the filler (worn or torn gaskets in the filler or in the pumps, etc). Under-processing could also be an issue, but at least with the hummus, if this were the case, the product would be subject to spoilage.
Because these are closed systems, many facilities do not focus their testing as much on Listeria in finished product. They may test finished product to verify the pasteurization process is working properly, using general plate counts such as APC or coliforms, and maybe even Salmonella. But these will probably not necessarily give an indication of Listeria contamination. If Listeria is tested in the finished product, it is probably done using a small sample size, unlikely to detect a low level contamination issue. As for environmental testing, again the focus would probably be on verification of cleanliness by using ATP (an indicator used for microorganisms) or even general bacterial counts such as APC (aerobic plate count). Listeria testing, if done in the environment, would probably focus on non-contact surfaces. The presence or absence of Listeria in areas such as the drain may not raise a flag for indicating a contamination issue in finished product.
There are many who avoid doing finished product testing to any great degree for organisms like Listeria. But this is the type of organism, if present in a niche within this type of closed system, can grow due to the product / process type and serve as an ongoing contamination issue. To eliminate such a contamination, proper cleaning and sanitizing are critical, along with the removal of any niches including replacing gaskets and seals, filling cracks, etc.
To detect low level contamination, small sized samples (25 gram) may not be sufficient to accomplish detection. Large size samples (300 gm or 375gm) composited over the production run, or focused at the end of the run will be better for detection of such an issue. Another method, often cited by our good friend Dr. Steve Goodfellow, is to collect waste samples for analysis. Waste sample analysis uses the drips and drops that accumulate on the floor or on the exterior of the equipment throughout the production run. These can provide a worst-case-scenario for product and can be useful in determining a contamination issue.
Swabbing potential in-line harborage sites may also be helpful. This would include pinch points, dead ends in pipes, gaskets, seals, and filler nozzles. The downside of this is that contamination may emerge until the process has been running for a number of hours.
These two events are a reminder that Listeria contamination can be an issue where there is little to no environmental exposure of the product, and that detection of low level of contamination can be an issue.
Note - This supposition is based upon general practice and may not reflect the actual practices of the facilities mentioned.
MySanantonio.com
http://www.mysanantonio.com/news/texas/article/Number-of-people-sickened-by-listeria-outbreak-6188629.php
Inspection found no problem at Oklahoma ice cream plant
By DAVID WARREN and JUAN A. LOZANO, Associated Press : April 9, 2015 : Updated: April 9, 2015 7:26pm
DALLAS (AP) — Days after a foodborne illness was linked to Blue Bell ice cream products, a state inspection of an Oklahoma plant later tied to the infection praised the facility for having no violations and doing a "great job," according to a copy of the inspection report.
Inspectors had no reason to check for listeria during the routine March 18 review as no problems were detected and the facility didn't have a history of issues linked to the illness, said Stan Stromberg, director of the food safety division for the Oklahoma Department of Agriculture, Food and Forestry..
Thursday, April 9, 2015
Sabra Classic Hummus Recalled After a Retail Sample Tests Positive for Listeria
Sabra Dripping Company is recalling its hummus product after the Michigan Dept. of Ag reported a positive Listeria result from an item collected during their routine sampling. No illnesses have been reported. The recalled product is their Classic Hummus and come in varying sizes (10oz, 17oz, 30oz, and 32oz) and was distributed nationwide.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm441863.htm
Sabra Dipping Company Issues Nationwide Voluntary Recall of Select SKUs of Its Classic Hummus
Contact: Consumer: 888-957-2272
Media: Ilya Welfeld 201-478-6360 ilya@seymourpr.com
FOR IMMEDIATE RELEASE — April 8, 2015 — Colonial Heights, VA — Today Sabra Dipping Co., LLC announced that it is voluntarily recalling approximately 30,000 cases of its Classic Hummus due to possible contamination with Listeria monocytogenes. This measure is limited to five SKUs of Classic Hummus sold nationwide. To date, no other Sabra product is affected by this recall.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm441863.htm
Sabra Dipping Company Issues Nationwide Voluntary Recall of Select SKUs of Its Classic Hummus
Contact: Consumer: 888-957-2272
Media: Ilya Welfeld 201-478-6360 ilya@seymourpr.com
FOR IMMEDIATE RELEASE — April 8, 2015 — Colonial Heights, VA — Today Sabra Dipping Co., LLC announced that it is voluntarily recalling approximately 30,000 cases of its Classic Hummus due to possible contamination with Listeria monocytogenes. This measure is limited to five SKUs of Classic Hummus sold nationwide. To date, no other Sabra product is affected by this recall.
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