Mechanically tenderized meat (aka injected meat, blade tenderized meat, chopped steak) will have to be labeled as such and also have proper cooking instructions. This type of meat has a higher risk in that the process of sticking needles in the meat, or cutting the meat, can force harmful bacteria into the internal portions of the meat. Because of this, it needs to be cooked more, just like hamburger (no rare or medium rare). Unlike hamburger, it is not obvious that it needs to be cooked more in that the meat cuts look the same as whole 'intact' cuts of beef.
This is a good rule. People are normally unaware of the difference of tenderized cuts of meat and intact cuts of meat and the fact that you need to cook it more. Labeling these cuts will help.
The rule does not go into effect until May, 2016.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these products
WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.
“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”
Thursday, May 14, 2015
Woman Contracts Botulism Poisoning from Improperly Canned Carrots
A North Carolinian woman contracted botulism poisoning after almost eating an improperly processed carrot. Instead of pressure canning the jars of carrots, she used the hot water bath canning technique (which is only appropriate for high acid foods). After putting the carrot in her mouth, she realized it was 'off' and spit it out. However, she ingested enough toxin to get the illness with just putting that carrot in her mouth.
Unfortunately, too many people still process jars of low acid foods (carrots, peas, beans) in boiling water rather than using the pressure canner. No doubt this woman would have fought against using the pressure canner..its too dangerous, the carrots are not firm, etc. After 11 weeks in the hospital, maybe she can be a warning to others.
North Carolina Health News
http://www.northcarolinahealthnews.org/2015/05/12/botulism-case-highlights-need-to-follow-canning-directions/
Botulism Case Highlights Need to Follow Canning Directions
May 12, 2015
An Ashe County woman learned the hard way her food-preservation techniques were wrong.
By Rose Hoban
It only took one bite.
Five days later, an Ashe County woman lay in the hospital, on a ventilator, unable to breathe.
The woman, who’s name has not been released, told health officials she didn’t even swallow the carrot. She opened the home-canned jar of carrots, tasted one, decided it looked and tasted off, and spit it out.
But that was enough to give her botulism, sending her to the hospital for an 11-week stay.
Unfortunately, too many people still process jars of low acid foods (carrots, peas, beans) in boiling water rather than using the pressure canner. No doubt this woman would have fought against using the pressure canner..its too dangerous, the carrots are not firm, etc. After 11 weeks in the hospital, maybe she can be a warning to others.
North Carolina Health News
http://www.northcarolinahealthnews.org/2015/05/12/botulism-case-highlights-need-to-follow-canning-directions/
Botulism Case Highlights Need to Follow Canning Directions
May 12, 2015
An Ashe County woman learned the hard way her food-preservation techniques were wrong.
By Rose Hoban
It only took one bite.
Five days later, an Ashe County woman lay in the hospital, on a ventilator, unable to breathe.
The woman, who’s name has not been released, told health officials she didn’t even swallow the carrot. She opened the home-canned jar of carrots, tasted one, decided it looked and tasted off, and spit it out.
But that was enough to give her botulism, sending her to the hospital for an 11-week stay.
Norovirus Infection from Swimming in Lake (2014) - CDC Report
Last summer, approximately 70 people contracted Norovirus infection after swimming in a lake. The lake, located close to Portland OR was shut down for 10 days following the outbreak which occurred on July 12, 2014.
It is always nice to be reminded of these swimming related outbreaks now that summer approaches. I have always preferred pools with a dash of chlorine and plenty of sunlight to that of some oversized pond with imported sand and plenty of stuff floating in the water. I will gladly accept chlorine induced red eyes over the possibility of swallowing some viral or bacterial pathogen, or even worse, a parasite such as Giardia or Cryptosporidium. But even chlorine has limitations. CDC has a publication on recreational water (below).
CDC - Morbidity and Mortality Weekly Report (MMWR)
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6418a2.htm?s_cid=mm6418a2_e
Norovirus Outbreak Associated with a Natural Lake Used for Recreation — Oregon, 2014
Weekly
May 15, 2015 / 64(18);485-490
Amy Zlot, MPH1, Maayan Simckes, MPH1,2, Jennifer Vines, MD1, Laura Reynolds, MPH1, Amy Sullivan PhD1, Magdalena Kendall Scott, MPH3, J. Michael McLuckie1, Dan Kromer, MPA4, Vincent R. Hill, PhD5, Jonathan S. Yoder, MPH5, Michele C. Hlavsa, MPH5 (Author affiliations at end of text)
In July 2014, Multnomah County public health officials investigated a norovirus outbreak among persons visiting Blue Lake Regional Park in Oregon. During the weekend of the reported illnesses (Friday, July 11–Sunday, July 13) approximately 15,400 persons visited the park. The investigation identified 65 probable and five laboratory-confirmed cases of norovirus infection (70 total cases). No hospitalizations or deaths were reported. Analyses from a retrospective cohort study revealed that swimming at Blue Lake during July 12–13 was significantly associated with illness during July 13–14 (adjusted relative risk = 2.3; 95% confidence interval [CI] = 1.1–64.9). Persons who swam were more than twice as likely to become ill compared with those who did not swim in the lake. To control the outbreak, Blue Lake was closed for 10 days to prevent further illness. This investigation underscores the need for guidance for determining when to reopen untreated recreational water venues (e.g., lakes) associated with outbreaks, and communication tools to inform the public about the risks associated with swimming in untreated recreational water venues and measures that can prevent illness.
It is always nice to be reminded of these swimming related outbreaks now that summer approaches. I have always preferred pools with a dash of chlorine and plenty of sunlight to that of some oversized pond with imported sand and plenty of stuff floating in the water. I will gladly accept chlorine induced red eyes over the possibility of swallowing some viral or bacterial pathogen, or even worse, a parasite such as Giardia or Cryptosporidium. But even chlorine has limitations. CDC has a publication on recreational water (below).
CDC - Morbidity and Mortality Weekly Report (MMWR)
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6418a2.htm?s_cid=mm6418a2_e
Norovirus Outbreak Associated with a Natural Lake Used for Recreation — Oregon, 2014
Weekly
May 15, 2015 / 64(18);485-490
Amy Zlot, MPH1, Maayan Simckes, MPH1,2, Jennifer Vines, MD1, Laura Reynolds, MPH1, Amy Sullivan PhD1, Magdalena Kendall Scott, MPH3, J. Michael McLuckie1, Dan Kromer, MPA4, Vincent R. Hill, PhD5, Jonathan S. Yoder, MPH5, Michele C. Hlavsa, MPH5 (Author affiliations at end of text)
In July 2014, Multnomah County public health officials investigated a norovirus outbreak among persons visiting Blue Lake Regional Park in Oregon. During the weekend of the reported illnesses (Friday, July 11–Sunday, July 13) approximately 15,400 persons visited the park. The investigation identified 65 probable and five laboratory-confirmed cases of norovirus infection (70 total cases). No hospitalizations or deaths were reported. Analyses from a retrospective cohort study revealed that swimming at Blue Lake during July 12–13 was significantly associated with illness during July 13–14 (adjusted relative risk = 2.3; 95% confidence interval [CI] = 1.1–64.9). Persons who swam were more than twice as likely to become ill compared with those who did not swim in the lake. To control the outbreak, Blue Lake was closed for 10 days to prevent further illness. This investigation underscores the need for guidance for determining when to reopen untreated recreational water venues (e.g., lakes) associated with outbreaks, and communication tools to inform the public about the risks associated with swimming in untreated recreational water venues and measures that can prevent illness.
Thursday, May 7, 2015
FDA Inspectional Reports From Blue Bell Production Facilities
FDA published the inspectional observations from the Blue Bell production facilities in their three plants. This comes after their product was linked to Listeria illnesses and product recalls.
- Blue Bell Creameries Inc, Sylacauga, AL 483 Issued 04/30/15 (PDF - 1MB)
- Blue Bell Creameries, L.P. Brenham, TX, 483 Issued 05/01/15 (PDF - 1023KB)
- Blue Bell Creameries, LP, Broken Arrow, OK 483 Issued 04/23/15 (PDF - 2.6MB)
Thursday, April 30, 2015
Canadian Firm Recalled Sliced Apples Due to Listeria
A Canadian firm is recalling sliced apples after someone reported getting ill and CFIA test results. The apples were distributed in Canada.
Canadian Food Inspection Agency
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/20150429b/eng/1430375161334/1430375167258
Food Recall Warning - Sliced apples and products containing sliced apples recalled due to Listeria monocytogenes
Recall date:April 29, 2015
Reason for recall: Microbiological - Listeria
Hazard classification:Class 1
Company / Firm:Sun Rich Fresh Foods Inc.
Distribution:Possibly National
Extent of the distribution: Retail
Recall details
Ottawa, April 29, 2015 - Sun Rich Fresh Foods Inc. is recalling sliced apples and products containing sliced apples produced in its Brampton, Ontario facility from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.
Canadian Food Inspection Agency
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/20150429b/eng/1430375161334/1430375167258
Food Recall Warning - Sliced apples and products containing sliced apples recalled due to Listeria monocytogenes
Recall date:April 29, 2015
Reason for recall: Microbiological - Listeria
Hazard classification:Class 1
Company / Firm:Sun Rich Fresh Foods Inc.
Distribution:Possibly National
Extent of the distribution: Retail
Recall details
Ottawa, April 29, 2015 - Sun Rich Fresh Foods Inc. is recalling sliced apples and products containing sliced apples produced in its Brampton, Ontario facility from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.
Wednesday, April 29, 2015
Packing Nuts....Controlling Salmonella?
Nuts and Salmonella.....over the month of April, there have been a number of recalls involving nuts. The recalls are due to FDA testing and finding samples positive for Salmonella. There have been no reported illnesses.
FDA has a concern about salmonella in nuts, so companies packing nuts need to have controls in place or better be ready to use that recall plan.
FDA Recall Notices
Waymouth Farms, Inc. Recalls Raw Pine Nuts Because of Possible Health Risk - April 27, 2015 – New Hope, MN – Waymouth Farms, Inc. of New Hope, MN is recalling RAW PINE NUTS in various sizes, because it has the potential to be contaminated with Salmonella....
The potential for contamination was noted after routine testing by the FDA revealed the presence of Salmonella in a 4 ounce package.
Production of the Pine Nuts has been suspended while Waymouth Farms, Inc. continues their investigation as to the source of the problem.
FDA has a concern about salmonella in nuts, so companies packing nuts need to have controls in place or better be ready to use that recall plan.
FDA Recall Notices
Waymouth Farms, Inc. Recalls Raw Pine Nuts Because of Possible Health Risk - April 27, 2015 – New Hope, MN – Waymouth Farms, Inc. of New Hope, MN is recalling RAW PINE NUTS in various sizes, because it has the potential to be contaminated with Salmonella....
The potential for contamination was noted after routine testing by the FDA revealed the presence of Salmonella in a 4 ounce package.
Production of the Pine Nuts has been suspended while Waymouth Farms, Inc. continues their investigation as to the source of the problem.
Pasta Salad Recalled Due to Use of Recalled Frozen Vegetables
Hy-Vee is recalling pasta salad due to the fact that they used recalled frozen vegetables in their salad items. The frozen vegetables are potentially contaminated with Listeria and are part of the Inventure frozen vegetable recall.
Even though it states that the vegetables are to be cooked on the label, this retail store operation appears to be using the product as a fresh ingredient item. An interesting question is to what agreement was made, if any, on the purchase of these vegetables for a ready-to-eat application.
Ingredients produced for ready-to-eat applications must be produced in a facility that is controlling to a higher level of safety, including strict sanitation and monitoring and the incorporation of high hygiene standards.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444946.htm
Hy-Vee Recalls Summer Fresh Pasta Salad
Hy-Vee pulls pasta salad from stores due to potential threat of Listeria monocytogenes bacteria contamination
Contact:
Consumer:
1-800-772-4098
Media:
Tara Deering-Hansen, Assistant Vice President
tdeering-hansen@hy-vee.com
515-559-5770
FOR IMMEDIATE RELEASE – April 28, 2015 – West Des Moines, Iowa – On April 27, 2015, Hy-Vee, Inc. issued a recall for Hy-Vee Summer Fresh Pasta Salad that is sold in its stores' kitchen department cold cases and salad bars. The pasta was recalled after Hy-Vee was notified the frozen vegetables used to make the ready-to-eat pasta were potentially contaminated with Listeria monocytogenes. The frozen vegetables were produced by Inventure Foods, Jefferson, Georgia.
Even though it states that the vegetables are to be cooked on the label, this retail store operation appears to be using the product as a fresh ingredient item. An interesting question is to what agreement was made, if any, on the purchase of these vegetables for a ready-to-eat application.
Ingredients produced for ready-to-eat applications must be produced in a facility that is controlling to a higher level of safety, including strict sanitation and monitoring and the incorporation of high hygiene standards.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444946.htm
Hy-Vee Recalls Summer Fresh Pasta Salad
Hy-Vee pulls pasta salad from stores due to potential threat of Listeria monocytogenes bacteria contamination
Contact:
Consumer:
1-800-772-4098
Media:
Tara Deering-Hansen, Assistant Vice President
tdeering-hansen@hy-vee.com
515-559-5770
FOR IMMEDIATE RELEASE – April 28, 2015 – West Des Moines, Iowa – On April 27, 2015, Hy-Vee, Inc. issued a recall for Hy-Vee Summer Fresh Pasta Salad that is sold in its stores' kitchen department cold cases and salad bars. The pasta was recalled after Hy-Vee was notified the frozen vegetables used to make the ready-to-eat pasta were potentially contaminated with Listeria monocytogenes. The frozen vegetables were produced by Inventure Foods, Jefferson, Georgia.
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