A NJ company is recalling
veggie burgers because of an allergen labeling issue. The product
label did not list soy in the ingredient listing even though the product had
always been made with soy in it. I thought that this was odd that they
could miss soy on the label. Looking at the company website, they
have a number of different products with varying ingredients. Label
review at receipt of the packaging is probably one of the critical steps that
was missed. That, and review of the label when it was developed and whenever
modified. When the label hits the floor, it should be right, but label
review at that point would have helped as well.
A little more label
paranoia could have prevented this. We see too often that companies do not put in sufficient controls for labeling - in development of labels and when modifying labels, at label receipt, and when applying labels. Why? Perhaps label review is not viewed as that important so we allocate insufficient resources to the task? Or we count on our purchasing people to get it right (or even marketing / sales people...yikes)?
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm449691.htm
Dr. Praeger’s Sensible Foods Issues Allergy Alert for Gluten Free California Veggie Burger Due to Undeclared Soy
Contact: Consumer: 201-703-1300
Media: Austin Blythe, Maxwell PR 503-231-3086
Email: austin@maxwellpr.com
FOR IMMEDIATE RELEASE — June 3, 2015 — ELMWOOD PARK, NJ. — Dr. Praeger’s Sensible Foods is recalling 950 retail cases of the Gluten Free California Veggie Burger because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life threatening allergic reactions if they consume this product. Dr. Praeger’s Gluten Free California Veggie Burger has contained soybeans since its introduction in 2007 and is safe for consumption by those who do not have soy allergies.
Friday, June 5, 2015
Food Safety Quick Hits - Hyperlinks for June 5, 2015
A Colorado meat company is recalling ground elk meat after analysis conducted by the company showed the product was positive for E. coli O157:H7. The product was packed in 205 eight pound cases containing 8 one pound packages and was shipped to NC, SC, and VA.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
Wednesday, June 3, 2015
CDC Release 2013 Foodborne Illness Report
CDC released 2013 Report – Surveillance for Foodborne Disease Outbreaks United States. 2013: Annual Report. http://www.cdc.gov/foodsafety/pdfs/foodborne-disease-outbreaks-annual-report-2013-508c.pdf
The main findings as listed in the report:
- In 2013, 818 foodborne disease outbreaks were reported, resulting in 13,360 illnesses, 1,062 hospitalizations, 16 deaths, and 14 food recalls.
- Outbreaks caused by Salmonella increased 39% from 2012 (113) to 2013 (157). Outbreak-associated hospitalizations caused by Salmonella increased 38% from 2012 (454) to 2013 (628).
- Fish (50 outbreaks), mollusks (23), chicken (21), and dairy (21, with 17 due to unpasteurized products) were the most common single food categories implicated in outbreaks.
- As reported in previous years, restaurants (433 outbreaks, 60% of outbreaks reporting a single location of preparation), specifically restaurants with sit-down dining 351, 49%), were the most commonly reported locations of food preparation.
818 foodborne outbreaks impacting 13360 people. Not too bad when you consider there are 320 million people in the US eating hopefully 3 meals a day, 365 days/year...not bad unless you are one of those poor souls who happens to get ill, then really bad is what you are feeling. And if you take the 48,000,000 as the real number for number of cases, then the vast majority of cases must not be reported.
Salmonella is tops among bacteria, but Norovirus is still the leading etiological agent. I know we like to blame those commercially processed foods, but in the end, a restaurant or a banquet hall is a more likely place for contracting illness. For foods, seafood and mollusks…and there are a lot of cases due to mollusks especially if we could see the rate (number of cases/number of people eating). So if you can combinine a few of these…how about eating fish or mollusks (ie raw oysters) in a restaurant?
As far as rates of foodborne illness per state, the average was 3.3 outbreaks per million people. Nice to see that our fair state of PA rates below this average. Ohio and Minnesota, not so good.
Friday, May 29, 2015
Food Safety Quick Hits - Hyperlinking the News for May 29th, 2015
An Ohio firm is recalling jars of salsa after discovering jars were not properly sealed. The titles of the various news articles call it a potential botulism concern, unsealed jars are more likely to be a spoilage issue.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
Thursday, May 28, 2015
FDA's Inspection Report for Apple Facility Involved in Caramel Apple Listeria Outbreak
FDA had issued a 483 Report on the Bidart Apple operation in light of the Caramel Apple Listeria outbreak. This 483 Report made available through the Marler Blog indicated the following:
- Of the 110 environmental samples taken, 7 were confirmed positive for Listeria monocytogenes with 6 of these being direct food contact surfaces. These included the polishing brushes and the wooden bins.
- FDA observed food contact surfaces on packing equipment that were not maintained in a way that could be easily cleaned and sanitized.
- Exposed foam padding material on a packaging line (again, something that is not only difficult to clean, but can be a collection point for contamination).
- A bucket conveyor system made of a canvas material that had frayed ends (another material not easily cleaned).
- Torn / cracked flaps for controlling apple flow.
Thursday, May 21, 2015
The Blue Bell Situation and the Impact of FSMA
In his piece, Blue Bell and the Very Real Impact of the Food Safety Modernization Act, FDA’s Deputy Commissioner for Foods and Veterinary Medicine, Michael Taylor, discusses how FSMA will help prevent (not eliminate) foodborne outbreaks such as those associated with ice cream sold by Blue Bell.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
Friday, May 15, 2015
USDA Develops Program for Certifying Food as GMO Free
USDA has developed a new program for certifying that a food is GMO free. There is a similar program in place for organic foods that would cover GMO free as well, but not for just GMO free.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICK
Posted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICKPosted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
Thursday, May 14, 2015
USDA Issues Rule on Labeling of Mechanically Tenderized Beef Products
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.”
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.”
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.
Botulism Outbreak in Ohio Linked to Home Canned Potatoes, Confirmed Cases Now 21
The source of the botulism outbreak at the Ohio church potluck is most likely the home canned potatoes used to make the potato salad. In this outbreak, the number of confirmed cases of botulism poisoning is now 21.
While potatoes can be safely canned (if done according to the directions provided by the National Center for Home Food Preservation), it is important to use the right potatoes, the right size, and the use of a pressure canner. While there has been no further information provided at this point related to the canning procedures used or issues seen on other containers processed that may be still in storage, potatoes can become an issue if not done correctly. First, potatoes are low acid, so a pressure canner must be used. Second, it is important the type and the size are correct to allow proper heat movement within the jar (convection heating). If the size is too big or the potatoes break down during processing, the heating parameters within the jar will change, thus affecting the ability of heat to reach the cold spot of the jar.
Another issue is the use of home canned foods for volunteer events. Generally, bringing home canned foods to volunteer events is discouraged. In Penn State's Volunteer Food Safety Curriculum, Cooking for Crowds, it states in Chapter 4:
Getting home preservers to follow scientifically developed recipes is not an easy. Cases like this are reminders that improper canning procedures can lead to deadly consequences.
CBS/AP
http://www.cbsnews.com/news/source-of-deadly-botulism-outbreak-in-ohio-identified/
Source of deadly botulism outbreak in Ohio identified
April 28, 2015, 9:46 AM
LANCASTER, Ohio -- Health officials say the likely source of the botulism outbreak that killed one person and sickened many others at an Ohio church potluck dinner was home-canned potatoes used in a potato salad.
While potatoes can be safely canned (if done according to the directions provided by the National Center for Home Food Preservation), it is important to use the right potatoes, the right size, and the use of a pressure canner. While there has been no further information provided at this point related to the canning procedures used or issues seen on other containers processed that may be still in storage, potatoes can become an issue if not done correctly. First, potatoes are low acid, so a pressure canner must be used. Second, it is important the type and the size are correct to allow proper heat movement within the jar (convection heating). If the size is too big or the potatoes break down during processing, the heating parameters within the jar will change, thus affecting the ability of heat to reach the cold spot of the jar.
Another issue is the use of home canned foods for volunteer events. Generally, bringing home canned foods to volunteer events is discouraged. In Penn State's Volunteer Food Safety Curriculum, Cooking for Crowds, it states in Chapter 4:
As a precaution, never accept any home-canned or home-preserved food [for volunteer events]. Life-threatening foodborne illness can occur from food that has been preserved incorrectlyThe same must be said for using canned foods as an ingredient in dishes that will be brought and served at group functions. There are no regulations for these volunteer groups and their functions however and so it comes down to the individual groups to require training and to institute policies.
Getting home preservers to follow scientifically developed recipes is not an easy. Cases like this are reminders that improper canning procedures can lead to deadly consequences.
CBS/AP
http://www.cbsnews.com/news/source-of-deadly-botulism-outbreak-in-ohio-identified/
Source of deadly botulism outbreak in Ohio identified
April 28, 2015, 9:46 AM
LANCASTER, Ohio -- Health officials say the likely source of the botulism outbreak that killed one person and sickened many others at an Ohio church potluck dinner was home-canned potatoes used in a potato salad.
Frozen Vegetables Recalled for Non-Contact Listeria Positive Sample
Greystone Foods is recalling frozen vegetables due to the potential for Listeria. This recall is connected to the Inventure Foods recall.
The interesting thing about this recall, at least what was written in the FDA Recall Notice (below), is that the Listeria was found on a non-contact surface. In this section from the notice:
This has received a lot of attention in this sector of the industry. Was it an overly cautious move, or were there other contributing factors? One may be that many frozen vegetables are being used without cooking, including when used in salad or juice blends.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444548.htm
Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets due to possible health risk.
Contact: Consumer: 1-205-945-9099
FOR IMMEDIATE RELEASE — April 24, 2015 — Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets with the sell by date 04/21/16 shipped to Publix Supermarkets warehouse in Lakeland, FL warehouse due to possible health risk.
The interesting thing about this recall, at least what was written in the FDA Recall Notice (below), is that the Listeria was found on a non-contact surface. In this section from the notice:
"The potential for contamination was noted after we were informed by our supplier that an area of their facility where the field peas with snaps were blended tested positive for Listeria monocytogenes on a non-food contact surface."While there is no detail on what 'non-contact surface' was tested, there is no regulatory requirement (FDA Listeria Guidance) to recall based upon a positive finding on a non-contact surface. Listeria can and often will be found in a facility, but as long as it is in control, more specifically, prevented from getting into food, the risk should be minimal. Especially for products that have cooking instructions listed on the package.
This has received a lot of attention in this sector of the industry. Was it an overly cautious move, or were there other contributing factors? One may be that many frozen vegetables are being used without cooking, including when used in salad or juice blends.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444548.htm
Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets due to possible health risk.
Contact: Consumer: 1-205-945-9099
FOR IMMEDIATE RELEASE — April 24, 2015 — Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets with the sell by date 04/21/16 shipped to Publix Supermarkets warehouse in Lakeland, FL warehouse due to possible health risk.
Monday, April 27, 2015
Nylabone Recalls Puppy Treats Due to Positive Salmonella Sample
Nylabone Products is recalling their puppy starter kit due to the fact that sample product, tested by the company, was found to be positive for Salmonella.
Nylabones are those dog treats that seem to last forever. They come in edible and inedible (basically plastic) types. In the Puppy Starter Kit package, there were both the edible and inedible types of bone. So it can be assumed that the edible one was the one found to be positive for Salmonella.
Here are the ingredients for the Bacon edible:
Nylabones are those dog treats that seem to last forever. They come in edible and inedible (basically plastic) types. In the Puppy Starter Kit package, there were both the edible and inedible types of bone. So it can be assumed that the edible one was the one found to be positive for Salmonella.
Here are the ingredients for the Bacon edible:
Bacon: Wheat starch, glycerin, cellulose, lecithin, potato starch, chicken powder, roast beef flavor, natural bacon flavor, natural flavor, oat fiber, calcium carbonate, soy flour and rosemary oil.As we have seen with other recalls involving Salmonella in dry product, rarely is the recall limited to one lot. Rather, Salmonella as an environmental contaminate, can survive in these dry facilities for long periods of time and thus contaminate product over that period. As an environmental contaminate, Salmonella gets onto the product after the process rather than being present in the ingredients and surviving the process. If this is the case, than other lots should be checked. (If instead, it is a processing issue and Salmonella from the ingredients survived the process, then this means a process deviation was missed).
Vitamins: Thiamin, Riboflavin, Pantothenic Acid, Vitamin B-6, Folic Acid, Vitamin A, Vitamin E, Biotin, Choline, Inositol and PABA.
Minerals: Calcium Carbonate, Ferrous Carbonate, Magnesium Oxide, Dicalcium Phosphate, Potassium Chloride, Sodium Selenite, Calcium Chloride, Zinc Oxide, Copper Oxide, Manganese Oxide and Sodium Molybdate.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444560.htm
TFH Publications, Inc./Nylabone Products Recalls Puppy Starter Kit Due To Possible Salmonella Health Risk
Contact: Consumer: 1-877-273-7527
FOR IMMEDIATE RELEASE - April 22, 2015 - TFH Publications, Inc./Nylabone Products, of Neptune, NJ is recalling one lot of its 1.69 oz. package of the Puppy Starter Kit dog chews, because they have the potential to be contaminated with Salmonella. Salmonella can affect animals ingesting the product and there is risk to humans from handling contaminated products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
TFH Publications, Inc./Nylabone Products Recalls Puppy Starter Kit Due To Possible Salmonella Health Risk
Contact: Consumer: 1-877-273-7527
FOR IMMEDIATE RELEASE - April 22, 2015 - TFH Publications, Inc./Nylabone Products, of Neptune, NJ is recalling one lot of its 1.69 oz. package of the Puppy Starter Kit dog chews, because they have the potential to be contaminated with Salmonella. Salmonella can affect animals ingesting the product and there is risk to humans from handling contaminated products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
Friday, April 24, 2015
Fruit and Vegetable Juice Blends - Reviewing the Risks and Their Control
Juice blends, the mixing of juice from different fruits and vegetables, are growing in demand. But some processors may not realize there can be a risk of foodborne pathogens if that juice operation does not handle and process the fruits and vegetables properly. This goes for both when serving juice fresh without any processing treatment, or fresh juice receiving a processing treatment that serves to reduce/eliminate pathogenic microorganisms (a 5 log reduction). According to the Food Code, if a processor does not use a microbial reduction process, that product must be labeled as such. (Consumers should know the difference between these two, because the non treated juice does have a higher risk for foodborne illness, especially when that juice is low acid, and/or stored for any time rather than consumed immediately).
Low acid / high pH juices are the result of using a high proportion of low acid produce such vegetables, including spinach or kale, in the blend These low acid juices, as compared to the higher acid juices, are a bigger concern in that they better able to support the growth of pathogenic bacteria if present (as compared to more acidic juices like apple juice.) When these low acid receive a processing treatment, such as those processed by ultraviolet light (UV) or by high pressure processing, Clostridium botulinum is a risk.
What are the concerns related to juice:
Low acid / high pH juices are the result of using a high proportion of low acid produce such vegetables, including spinach or kale, in the blend These low acid juices, as compared to the higher acid juices, are a bigger concern in that they better able to support the growth of pathogenic bacteria if present (as compared to more acidic juices like apple juice.) When these low acid receive a processing treatment, such as those processed by ultraviolet light (UV) or by high pressure processing, Clostridium botulinum is a risk.
What are the concerns related to juice:
Thursday, April 23, 2015
Inventure is Recalling Frozen Vegetables and Juice Blends Due to Potential for Listeria Contamination
Inventure's Georgia facility is recalling fresh frozen vegetables and smoothie kits after the company discovered Listeria in that Georgia processing facility. There have been no reported illnesses to date.
While Listeria in smoothies can be a risk, specifically since the product is considered ready-to-eat. The vegetables on the other hand, do have cooking instructions. However, there is a risk if the consumer undercooks the product or if they use it in the preparation of vegetable juice blends.
The other interesting point is that this action is being taken for positive environmental sample, not a product sample testing positive. There is no indication as to the location in the environment of the positive sample or whether product was actually tested. Since two product lines were recalled, either these lines shared the same pieces of equipment, or there were more than one positive samples.
While Listeria in smoothies can be a risk, specifically since the product is considered ready-to-eat. The vegetables on the other hand, do have cooking instructions. However, there is a risk if the consumer undercooks the product or if they use it in the preparation of vegetable juice blends.
The other interesting point is that this action is being taken for positive environmental sample, not a product sample testing positive. There is no indication as to the location in the environment of the positive sample or whether product was actually tested. Since two product lines were recalled, either these lines shared the same pieces of equipment, or there were more than one positive samples.
Wednesday, April 22, 2015
NY Company Recalls Fresh Cheese Due to High S. aureus Levels
A New York Company is recalling a Queso Fresco or Fresh Cheese after the NY State Division of Milk Control and Dairy Services tested and found the product to have a high level of Staphylococcus aureus in the product. While Staph aureus may be naturally present on our skin and in our nasal passages, it is can be an issue when in high levels in food products. When S. aureus reaches high levels, it produces an enterotoxin that can cause serious vomiting.
How high is high? Generally we don't expect to see any, but may see low levels, 10 cfu or less per gram, and up to 100/gram may be acceptable on fresh cheese. So if one had to guess, the numbers here would probably be above this level.
FDA News Release
http://www.fda.gov/Safety/Recalls/ucm443851.htm
CONSUMER ALERT: STAPHYLOCOCCUS AUREUS IN QUESO FRESCO CHEESE
Contact: Joe Morrissey 548-457-0752 Joe.Morrissey@agriculture.ny.gov
Dave Bullard 315-487-7711 x 1377 Dave.Bullard@agriculture.ny.gov
FOR IMMEDIATE RELEASE — April 20, 2015 — State Agriculture Commissioner Richard A. Ball today warned consumers not to consume La Clarita Queseria Queso Fresco “Fresh Cheese” made by Queseria La Poblanita, Inc., 216 E. 117th St., New York, NY, 10035, due to possible Staphylococcus aureus contamination. To date, no illnesses are known by the Department of Agriculture and Markets to be associated with this product.
How high is high? Generally we don't expect to see any, but may see low levels, 10 cfu or less per gram, and up to 100/gram may be acceptable on fresh cheese. So if one had to guess, the numbers here would probably be above this level.
FDA News Release
http://www.fda.gov/Safety/Recalls/ucm443851.htm
CONSUMER ALERT: STAPHYLOCOCCUS AUREUS IN QUESO FRESCO CHEESE
Contact: Joe Morrissey 548-457-0752 Joe.Morrissey@agriculture.ny.gov
Dave Bullard 315-487-7711 x 1377 Dave.Bullard@agriculture.ny.gov
FOR IMMEDIATE RELEASE — April 20, 2015 — State Agriculture Commissioner Richard A. Ball today warned consumers not to consume La Clarita Queseria Queso Fresco “Fresh Cheese” made by Queseria La Poblanita, Inc., 216 E. 117th St., New York, NY, 10035, due to possible Staphylococcus aureus contamination. To date, no illnesses are known by the Department of Agriculture and Markets to be associated with this product.
Spinach Recalled after Sample Tests Positive by Michigan Dept of Ag
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.
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.
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.
Wednesday, April 8, 2015
FDA Proposes Exempting More Food Establishments from Required Food Safety Plans
FDA has proposed a rule change that will exempt more food establishments from registration requirements and thus the FSMA Preventive Controls rule. This will primarily affect farms that sell food directly to the consumer.
FDA News Release
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm440983.htm
FDA Proposes to Amend Regulation on Registration of Food Facilities; Changes to Definition of Retail Food Establishments Would Expand Exemption
Constituent Update
April 8, 2015
The U.S. Food and Drug Administration is issuing a proposed rule to amend and update its regulation on registration of food facilities. The proposed rule would provide for improvements to the food facility registration system, and would also implement certain provisions of the FDA Food Safety Modernization Act (FSMA), which adds new provisions to the requirements for food facility registration.
Under the current regulation, food facilities that manufacture/process, pack, or hold food for consumption in the United States must register with FDA. Notably, establishments that are “retail food establishments,” farms, restaurants, and certain other entities are exempt from the requirement to register. The proposed rule would amend the definition of a retail food establishment in a way that would expand the number of establishments that are considered retail food establishments, and that are therefore not required to register.
A retail food establishment is currently defined as an establishment that sells food products directly to consumers as its primary function. .............The proposed rule would clarify that, in determining the primary function of an establishment, the sale of food directly to consumers from an on-farm establishment includes sales by the establishment at such direct sales platforms as roadside stands, farmers’ markets, and Community Supported Agriculture (CSA) programs.HACCP based systems can be used by any sized business for better ensuring the safety of the food they make and sell. While it would be good for FDA in having less establishments to visit, it means that there will probably be a few less companies taking that step to better understanding safe food processing. Of course we know....small local businesses always make safe food and don't need no stinkin' new fangled food safety plans.
FDA News Release
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm440983.htm
FDA Proposes to Amend Regulation on Registration of Food Facilities; Changes to Definition of Retail Food Establishments Would Expand Exemption
Constituent Update
April 8, 2015
The U.S. Food and Drug Administration is issuing a proposed rule to amend and update its regulation on registration of food facilities. The proposed rule would provide for improvements to the food facility registration system, and would also implement certain provisions of the FDA Food Safety Modernization Act (FSMA), which adds new provisions to the requirements for food facility registration.
Under the current regulation, food facilities that manufacture/process, pack, or hold food for consumption in the United States must register with FDA. Notably, establishments that are “retail food establishments,” farms, restaurants, and certain other entities are exempt from the requirement to register. The proposed rule would amend the definition of a retail food establishment in a way that would expand the number of establishments that are considered retail food establishments, and that are therefore not required to register.
USDA Releases 'FoodKeeper' App for Food Storage Information
USDA released a smart phone app dubbed 'FoodKeeper'. The app provides insight on food - how long it can be stored, how it can be cooked, and some FAQs for food preparation. One noble goal for the app is to reduce food waste.
Initially a bit skeptical, I went through a number of items and found that it was decent. While it is always difficult to capture all situations, the ball park numbers provided can be useful for those who provide information to consumers. Of course, there are limitations. There are a number of different package types that will impact how long product can be held. Additionally, the ingredients, including preservatives, and how the product was processed will come into play. But for ball park estimates on shelf-life, it is worth the download. And coming from USDA, it can be considered validation support. (But nothing matches the support of a good Extension professional).
Shelf Life Advise is another good on-line resource for shelf life information.
Initially a bit skeptical, I went through a number of items and found that it was decent. While it is always difficult to capture all situations, the ball park numbers provided can be useful for those who provide information to consumers. Of course, there are limitations. There are a number of different package types that will impact how long product can be held. Additionally, the ingredients, including preservatives, and how the product was processed will come into play. But for ball park estimates on shelf-life, it is worth the download. And coming from USDA, it can be considered validation support. (But nothing matches the support of a good Extension professional).
Shelf Life Advise is another good on-line resource for shelf life information.
USDA News Release
USDA Announces 'FoodKeeper' Application in Advance of World Health Day
WASHINGTON, April 2, 2015 – The U.S. Food Waste Challenge calls on organizations and businesses across the food supply chain to join the fight against food waste. In advance of World Health Day on April 7th, the U.S. Department of Agriculture (USDA) is reaffirming its commitment to reduce food waste with the launch of a new food application.
Blue Bell Creamery Expands Recall, Suspends OK Operation
Blue Bell Creamery shut down their Oklahoma operation and expanded their recall in light of FDA test that indicated additional products produced on the same manufacturing line had Listeria. As of 4/8/15, the CDC reports that 8 individuals have become infected, 3 additional illnesses in Texas to those 5 that have already been reported in the hospital related illnesses that started the investigation. A number of samples have been found to be positive for Listeria.
One question that can be asked is why all product from that production line was not recalled initially. If a manufacturing line has contamination for Listeria, one can bet that the contamination will have a good likelihood of being in a little of all product produced on that manufacturing line. Like so many other Listeria recalls that have occurred in the past, companies issue the first recall, and then a second and even third recall expanding the scope of the recall to eventually get all product produced in that facility.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm441620.htm
Blue Bell Creameries Expands Recall of Products Produced in Broken Arrow, Oklahoma Due to Possible Health Risk
Contact: Consumer: 979-836-7977
Media: Gene Grabowski 202-270-6560
FOR IMMEDIATE RELEASE — April 7, 2015 — Brenham, TX — Blue Bell Creameries is expanding its recall of products that were produced in the Broken Arrow, Okla., plant to include Banana Pudding Ice Cream pints which tested positive for Listeria monocytogenes, and additional products manufactured on the same line. These items have the potential to be 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 monocytogenes infection can cause miscarriages and stillbirths among pregnant women.
One question that can be asked is why all product from that production line was not recalled initially. If a manufacturing line has contamination for Listeria, one can bet that the contamination will have a good likelihood of being in a little of all product produced on that manufacturing line. Like so many other Listeria recalls that have occurred in the past, companies issue the first recall, and then a second and even third recall expanding the scope of the recall to eventually get all product produced in that facility.
FDA Recall Noticehttp://www.fda.gov/Safety/Recalls/ucm441620.htm
Blue Bell Creameries Expands Recall of Products Produced in Broken Arrow, Oklahoma Due to Possible Health Risk
Contact: Consumer: 979-836-7977
Media: Gene Grabowski 202-270-6560
FOR IMMEDIATE RELEASE — April 7, 2015 — Brenham, TX — Blue Bell Creameries is expanding its recall of products that were produced in the Broken Arrow, Okla., plant to include Banana Pudding Ice Cream pints which tested positive for Listeria monocytogenes, and additional products manufactured on the same line. These items have the potential to be 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 monocytogenes infection can cause miscarriages and stillbirths among pregnant women.
Friday, April 3, 2015
Increased Number of Shigella Cases Occurring in US
CDC is reporting that there has been an increase in the number of Shigella infection cases in the US. Of the 243 cases, 45 cases were reported in Massachusetts. California had 25 cases and there were 18 cases in Pennsylvania. The strain is resistant to the antibiotic Ciprofloxacin, a second generation antibiotic, which does cause the medical community a little concern.
Shigella causes diarrhea, sometimes bloody, that can last for 5 to 7 days. It is highly infectious and is spread from a person who is sick to another person via the fecal oral route. So hand washing is important. It is considered a foodborne pathogen, so food that has been handled by someone with Shigella can serve as a vector.
Keys to prevention - Exclusion of people who have the symptoms or who have been diagnosed, and proper hand washing.
US News and World Report
Drug-Resistant Stomach Bug Spreading Across the U.S.
By Kimberly Leonard April 2, 2015 | 5:26 p.m. EDT
Travelers are infecting Americans when they return home.
A recent, rapid spread of a diarrhea-causing bug that is immune to medicine has caused government health officials to issue a warning to travelers about their hygiene.
Allergen Control - USDA Increasing Scrutiny
In March, USDA announced (7230.1) that they will be stepping up their attention on allergens within establishments.....starting April 12, 2015.
Tightening control of allergens should get increased focus regardless. Extra control can be a huge cost savings compared to having to conduct a recall.
There are a number of good resources to assist:
FARRP
FSIS
FDA
Food Allergy.org
FSIS will begin an ongoing, monthly verification task beginning April 12, 2015, to determine whether establishments accurately control and label the "Big 8" food allergensIndeed, allergen issues have triggered a number of recalls of both USDA and FDA regulated products. For USDA regulated establishments, conducting a reassessment of the allergen control program may be a good measure to ensure issues are discovered and corrected before the inspector does.
Tightening control of allergens should get increased focus regardless. Extra control can be a huge cost savings compared to having to conduct a recall.
There are a number of good resources to assist:
FARRP
FSIS
FDA
Food Allergy.org
Sunday, March 29, 2015
Edible Marijuana Being Tied to Suicide
A young man shot himself and the family is blaming legal edible marijuana. This case, as well as two other deaths, come after the individual ate more than the recommended dose.
Hard not to see that there will be issues here when you put marijuana in the form of cookies or candy. 'One is tasty, and two are even tastier'....before you know it, you have exceeded what you should have eaten. It is hard to regulate how much someone will eat unless you control the dosage in the food so that you would have to eat your fill before you achieve a maximum dosage. Clearly, that may be an issue here. I guess I just don't understand why you would want to put it in a form that is easy to over indulge. Even more so, would be form that children may consume if left in a accessible location.
One misconception is that it is not the overdose killing the person (toxic affecting physical function) but the fact that when one overdoses, they act in a manner that may be harmful...that is, it affects mental function. And each person may be different in how it affects them.
USA Today
One misconception is that it is not the overdose killing the person (toxic affecting physical function) but the fact that when one overdoses, they act in a manner that may be harmful...that is, it affects mental function. And each person may be different in how it affects them.
USA Today
http://www.usatoday.com/story/news/nation/2015/03/26/marijuana-edibles-suicide/70503914/
Family thinks death of man was tied to edible pot
Trevor Hughes, USA TODAY 6:01 p.m. EDT March 26, 2015
KEYSTONE, Colo. — An Oklahoma man shot himself while on a ski vacation with his family, which blames his death on an overdose of marijuana-infused candy.
Luke Gregory Goodman, 22, of Tulsa, Okla., died Tuesday after two days on life support, officials said. Goodman ate the marijuana candies Saturday afternoon then shot himself about 10 p.m. MT, officials said.
An autopsy has not yet been completed, but the Summit County Coroner's Office said his death was "consistent with a suicide."
Toxicology reports are pending in Goodman's death. Goodman's family said he bought the legal edibles at a nearby marijuana store in this town about 60 miles west of Denver and ate five pieces, the equivalent of five doses.
Family thinks death of man was tied to edible pot
Trevor Hughes, USA TODAY 6:01 p.m. EDT March 26, 2015
KEYSTONE, Colo. — An Oklahoma man shot himself while on a ski vacation with his family, which blames his death on an overdose of marijuana-infused candy.
Luke Gregory Goodman, 22, of Tulsa, Okla., died Tuesday after two days on life support, officials said. Goodman ate the marijuana candies Saturday afternoon then shot himself about 10 p.m. MT, officials said.
An autopsy has not yet been completed, but the Summit County Coroner's Office said his death was "consistent with a suicide."
Toxicology reports are pending in Goodman's death. Goodman's family said he bought the legal edibles at a nearby marijuana store in this town about 60 miles west of Denver and ate five pieces, the equivalent of five doses.
Saturday, March 28, 2015
Foodborne Illness Outbreak at Philly Restaurant Sickens Dozens of ....Lawyers
A Philly restaurant is being linked to dozens of illness that occurred during a banquet for law students. The City of Philadelphia has not released much information. The report indicated the illness was due to a Norovirus infection, which would mean that it was a personal hygiene issue, specifically an employee related issue, probably one was ill. On the other side, it could have been one of the attendees or another patron who may have contaminated a food bar. (The symptoms and duration appeared to be more similar to Salmonella).
The City of Philadelphia recently had another issue with a restaurant that continued to operate even though it had a leaking sewer line.
Philly.com
http://www.philly.com/philly/health/special_reports/clean-lates/20150327_Dozens_sickened_at_banquet.html#MFD0yCxQSVvttJi1.99
Dozens sickened at banquet, but city can say little
It is one of Philadelphia's largest outbreaks, but officials are allowed to say little.
Sam Wood, Philly.com
Posted: Friday, March 27, 2015, 5:00 AM
In one of the largest outbreaks of suspected foodborne illness in Philadelphia, nearly 100 lawyers and law students were sickened last month after attending a banquet celebrating the Lunar New Year in Chinatown.
But even though the restaurant has a history of food-safety problems stretching back several years, the city Health Department says it cannot publicly discuss details of its investigation, citing a 1955 state law.
That law hasn't silenced the outbreak's victims.
About 250 people attended the feast Feb. 27 at Joy Tsin Lau, the venerable dim sum restaurant at 10th and Race Streets. Dozens of the diners reported that they felt the first symptoms two mornings later.
The City of Philadelphia recently had another issue with a restaurant that continued to operate even though it had a leaking sewer line.
Philly.com
http://www.philly.com/philly/health/special_reports/clean-lates/20150327_Dozens_sickened_at_banquet.html#MFD0yCxQSVvttJi1.99
Dozens sickened at banquet, but city can say little
It is one of Philadelphia's largest outbreaks, but officials are allowed to say little.
Sam Wood, Philly.com
Posted: Friday, March 27, 2015, 5:00 AM
In one of the largest outbreaks of suspected foodborne illness in Philadelphia, nearly 100 lawyers and law students were sickened last month after attending a banquet celebrating the Lunar New Year in Chinatown.
But even though the restaurant has a history of food-safety problems stretching back several years, the city Health Department says it cannot publicly discuss details of its investigation, citing a 1955 state law.
That law hasn't silenced the outbreak's victims.
About 250 people attended the feast Feb. 27 at Joy Tsin Lau, the venerable dim sum restaurant at 10th and Race Streets. Dozens of the diners reported that they felt the first symptoms two mornings later.
West Philly Restaurant with leaking sewer line continued to operate for 4 days
A West Philadelphia McDonald's continued to operate after having a sewage leak...for at least 4 days. By regulation, they are required to notify the city, and in the case here where the situation cannot be immediately fixed, they would be required to shut down.
And it was not like the restaurant didn't notice...it was so bad they installed porta-potties in the parking lot. It was not until a consumer complained to the City because the restaurant smelled like....sh....poop.
W. Phila. McDonald's leaked sewage for days
Read more at http://www.philly.com/philly/health/special_reports/clean-plates/20150320_W__Phila__McDonald_s_leaked_sewage_for_days.html#3yek5f7JTtjQSwW8.99
SAM WOOD, PHILLY.COM
LAST UPDATED: Friday, March 20, 2015, 1:08 AM
As the stench of backed-up sewage permeated the restaurant, a West Philadelphia McDonald's continued selling Big Macs, Quarter Pounders, and fries over four days last fall, installing porta-potties in the parking lot but never notifying the city, which would have ordered a closure.
A complaint led the Philadelphia Department of Public Health to dispatch an inspector to the franchise at 52d Street and Columbia Avenue on Sept. 15. She found ruptured plumbing in both restrooms and "smelled sewage throughout the facility."
"The Person in Charge failed to notify the Department of an imminent health hazard and cease operations. Establishment has been operating with raw sewage backup for at least 4 days," La'Sandra Malone-Mesfin wrote in her report. She listed 24 violations, four of which were related to the plumbing.
There is no evidence that any customers or employees got sick, although most cases of food-borne illness go unreported nationwide.
Raw sewage in a restaurant is "a very high-risk situation," said Caroline Johnson, disease-control director for the city health department, who was talking generally.
And it was not like the restaurant didn't notice...it was so bad they installed porta-potties in the parking lot. It was not until a consumer complained to the City because the restaurant smelled like....sh....poop.
W. Phila. McDonald's leaked sewage for days
Read more at http://www.philly.com/philly/health/special_reports/clean-plates/20150320_W__Phila__McDonald_s_leaked_sewage_for_days.html#3yek5f7JTtjQSwW8.99
SAM WOOD, PHILLY.COM
LAST UPDATED: Friday, March 20, 2015, 1:08 AM
As the stench of backed-up sewage permeated the restaurant, a West Philadelphia McDonald's continued selling Big Macs, Quarter Pounders, and fries over four days last fall, installing porta-potties in the parking lot but never notifying the city, which would have ordered a closure.
A complaint led the Philadelphia Department of Public Health to dispatch an inspector to the franchise at 52d Street and Columbia Avenue on Sept. 15. She found ruptured plumbing in both restrooms and "smelled sewage throughout the facility."
"The Person in Charge failed to notify the Department of an imminent health hazard and cease operations. Establishment has been operating with raw sewage backup for at least 4 days," La'Sandra Malone-Mesfin wrote in her report. She listed 24 violations, four of which were related to the plumbing.
There is no evidence that any customers or employees got sick, although most cases of food-borne illness go unreported nationwide.
Raw sewage in a restaurant is "a very high-risk situation," said Caroline Johnson, disease-control director for the city health department, who was talking generally.
Thursday, March 26, 2015
Arsenic in Wine - Is It Worth the Worry?
A guy who owns a testing laboratory is filing a lawsuit against wine makers, claiming that the wine has too much arsenic. He tested over 1300 bottles of wine and found that 80ish had levels up to 50 ppb (parts per billion).
Should one worry? Of course the mass media would have you worry (CBS News Report).
EPA has set a level of 10ppb in drinking water. And that level is based on drinking 2 L of water per day. Certainly if you are drinking 2 L of wine per day everyday, your liver has bigger issues from the alcohol.
FDA has proposed a limit of 10 ppb for fruit juice, and although that is low, it was done considering that children are the top juice drinkers. But I don't see a lot of children drinking wine.
The EU has a limit of 200 ppb of arsenic, and the Canadians have a limit of 100ppb. So all of these wines would be safe for sale in Europe and Canada.
Arsenic is naturally found in nature, and can be found in many foods in low levels.
Arsenic is naturally found in nature, and can be found in many foods in low levels.
On topics such as this, we like to say that if you are still concerned from the risk, don't drink wine....the more for the rest of us (of course, always consumed in a responsible way).
NPR - The Salt
http://www.npr.org/blogs/thesalt/2015/03/25/395091550/arsenic-in-california-wines-should-drinkers-be-concerned
Arsenic In California Wines: Should Drinkers Be Concerned?
MARCH 25, 2015 4:12 PM ET
ALLISON AUBRE
There's been a lot of buzz around the story that some inexpensive California wines, including a Charles Shaw (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.
The wines were tested by a commercial laboratory called BeverageGrades. And alawsuit filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines exceeded what is allowed in drinking water.
With headlines like "Very High Levels of Arsenic" In Top-Selling Wines (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed our minds here at The Salt, we went looking for answers.
How does arsenic end up in food and wine?
Arsenic In California Wines: Should Drinkers Be Concerned?
MARCH 25, 2015 4:12 PM ET
ALLISON AUBRE
There's been a lot of buzz around the story that some inexpensive California wines, including a Charles Shaw (aka two-buck Chuck) white Zinfandel sold at Trader Joe's, have been found to contain traces of arsenic.
The wines were tested by a commercial laboratory called BeverageGrades. And alawsuit filed in Los Angeles County Superior Court against a group of wine producers claims two other labs confirmed tests that found arsenic levels in some wines exceeded what is allowed in drinking water.
With headlines like "Very High Levels of Arsenic" In Top-Selling Wines (from CBS's website), it's not a surprise that some wine drinkers are mystified. Since more than a few burning questions crossed our minds here at The Salt, we went looking for answers.
How does arsenic end up in food and wine?
Blue Bell Ice Cream Expands Recall Due to Listeria
Blue Bell is expanding their recall to include oz. institutional/food service ice cream cups- chocolate, strawberry and vanilla with tab lids because they have the potential to be contaminated with Listeria monocytogenes. This comes after Blue Bell Ice Cream was identified as a source of contamination in a set of hospital related illnesses and deaths.
FDA Recall Notice
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm439533.htm
Blue Bell Ice Cream Recalls 3 oz. Institutional/Food Service Ice Cream Cups – Chocolate, Strawberry, Vanilla (Tab Lid) – Because of Possible Health Risk
Contact:
Consumer:
979-836-7977
FOR IMMEDIATE RELEASE — March 23, 2015 —Blue Bell Ice Cream of Brenham, Texas, is recalling three 3 oz. institutional/food service ice cream cups- chocolate, strawberry and vanilla with tab lids because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
On March 22, the Kansas Department of Health & Environment reported one positive test for Listeria monocytogenes on a chocolate institutional/food service cup recovered from a hospital in Wichita, Kan. This cup was produced in the Broken Arrow, Okla., plant on April 15, 2014. These cups are not sold thru retail outlets such as convenience stores and supermarkets.
The ice cream cups listed below were distributed in Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Nevada, New Mexico, North Carolina, Ohio, Oklahoma, South Carolina, Tennessee, Texas, Virginia and Wyoming via food service accounts.
Ice Cream Cup Chocolate (3 FL OZ) No UPC - SKU #453
Ice Cream Cup Strawberry (3 FL OZ) No UPC - SKU #452
Ice Cream Cup Vanilla (3 FL OZ) No UPC – SKU #451
There have been no reported illnesses to date.
This recall in no way includes Blue Bell Ice Cream half gallons, pints, quarts, 3 gallons or other 3 oz. cups.
Blue Bell Ice Cream Recalls 3 oz. Institutional/Food Service Ice Cream Cups – Chocolate, Strawberry, Vanilla (Tab Lid) – Because of Possible Health Risk
Contact:
Consumer:
979-836-7977
FOR IMMEDIATE RELEASE — March 23, 2015 —Blue Bell Ice Cream of Brenham, Texas, is recalling three 3 oz. institutional/food service ice cream cups- chocolate, strawberry and vanilla with tab lids because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
On March 22, the Kansas Department of Health & Environment reported one positive test for Listeria monocytogenes on a chocolate institutional/food service cup recovered from a hospital in Wichita, Kan. This cup was produced in the Broken Arrow, Okla., plant on April 15, 2014. These cups are not sold thru retail outlets such as convenience stores and supermarkets.
The ice cream cups listed below were distributed in Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Nevada, New Mexico, North Carolina, Ohio, Oklahoma, South Carolina, Tennessee, Texas, Virginia and Wyoming via food service accounts.
Ice Cream Cup Chocolate (3 FL OZ) No UPC - SKU #453
Ice Cream Cup Strawberry (3 FL OZ) No UPC - SKU #452
Ice Cream Cup Vanilla (3 FL OZ) No UPC – SKU #451
There have been no reported illnesses to date.
This recall in no way includes Blue Bell Ice Cream half gallons, pints, quarts, 3 gallons or other 3 oz. cups.
Listeria Contamination in Bulk Organic Frozen Spinach Results in a Number of Recalls
A number of spinach products are being recalled due to the fact that bulk frozen spinach supplied by Coastal Green Vegetable Company LLC of Oxnard, CA, was found to have Listeria contamination. This bulk spinach was repacked by Twin City Foods into smaller bags for grocery stores as well as by Superior Foods that packed for Target. Recalls were also made by Amy's Kitcehn Carmel Food Group, and La Terra Fina for products made using the suspect spinach as an ingredient.
Spinach is blanched before freezing. Blanching, if done correctly, would eliminate the Listeria. The issue is with post-blanching contamination. Listeria is a known environmental bacterial pathogen that can become established in processing facilities. If not controlled, it can contaminate the spinach after blanching in the freezing and packing steps.
While cooking by the consumer would eliminate the pathogen, spinach is often used in dips and other products such as spinach smoothies where there may be little or no heating. There is an increasing trend of using spinach in these RTE applications. This poses a problem for those facilities that are built for RTE level of processing.
There have been no reported illnesses.
FDA Recall Notice
Spinach is blanched before freezing. Blanching, if done correctly, would eliminate the Listeria. The issue is with post-blanching contamination. Listeria is a known environmental bacterial pathogen that can become established in processing facilities. If not controlled, it can contaminate the spinach after blanching in the freezing and packing steps.
While cooking by the consumer would eliminate the pathogen, spinach is often used in dips and other products such as spinach smoothies where there may be little or no heating. There is an increasing trend of using spinach in these RTE applications. This poses a problem for those facilities that are built for RTE level of processing.
There have been no reported illnesses.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm439755.htm
Twin City Foods, Inc. Recalls Frozen Cadia Organic Cut Spinach, Meijer Organics Chopped Spinach, Wild Harvest Organic Cut Leaf Spinach, and Wegmans Organic Just Picked Spinach Because of Possible Health Risk
Contact: Consumer:
(804) 385-3772
FOR IMMEDIATE RELEASE — March 24, 2015 — Twin City Foods, Inc. of Stanwood, Washington is recalling the following products because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.
Twin City Foods, Inc. Recalls Frozen Cadia Organic Cut Spinach, Meijer Organics Chopped Spinach, Wild Harvest Organic Cut Leaf Spinach, and Wegmans Organic Just Picked Spinach Because of Possible Health Risk
Contact: Consumer:
(804) 385-3772
FOR IMMEDIATE RELEASE — March 24, 2015 — Twin City Foods, Inc. of Stanwood, Washington is recalling the following products because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, listeria infection can cause miscarriages and stillbirths among pregnant women.
Friday, March 20, 2015
Catfish and USDA Regulations - The Issue of Unintended Consequences and The One Food Agency Solution
In a New York Times article, a case study of how unintended consequences of a regulatory change has challenged the catfish industry. The catfish industry wanted protection against imports, and so asked to be regulated as part of the USDA inspection. It is however, not working out as intended.
Looking at the proposals being made to transition food safety oversight to one agency, it is not the things considered that will be a challenge, but all of the unintended consequences that follow.
NY Times
http://www.nytimes.com/2015/03/21/us/catfish-farmers-seeking-regulation-to-fight-foreign-competition-face-higher-bills.html?_r=1
Catfish Farmers, Seeking Regulation to Fight Foreign Competition, Face Higher Bills
By RON NIXONMARCH 20, 2015
WASHINGTON — In 2008, faced with increased competition from Vietnam and China, catfish producers in the United States did the unthinkable: They asked for more regulation of their industry.
Congress concurred and agreed to move the inspection of foreign and domestically produced catfish from the Food and Drug Administration to a more rigorous program at the Agriculture Department. The process, however, has dragged on for nearly seven years.
Now, as the Obama administration prepares to finalize the inspection regulations, domestic catfish farmers may have received more than they bargained for, experts say.
More rigorous inspections could cost an already beleaguered industry millions of dollars to comply with the new regulations, potentially driving more catfish farmers out of the business and costing hundreds of jobs in the rural South, said John Sackton, a seafood industry analyst.
Looking at the proposals being made to transition food safety oversight to one agency, it is not the things considered that will be a challenge, but all of the unintended consequences that follow.
NY Times
http://www.nytimes.com/2015/03/21/us/catfish-farmers-seeking-regulation-to-fight-foreign-competition-face-higher-bills.html?_r=1
Catfish Farmers, Seeking Regulation to Fight Foreign Competition, Face Higher Bills
By RON NIXONMARCH 20, 2015
WASHINGTON — In 2008, faced with increased competition from Vietnam and China, catfish producers in the United States did the unthinkable: They asked for more regulation of their industry.
Congress concurred and agreed to move the inspection of foreign and domestically produced catfish from the Food and Drug Administration to a more rigorous program at the Agriculture Department. The process, however, has dragged on for nearly seven years.
Now, as the Obama administration prepares to finalize the inspection regulations, domestic catfish farmers may have received more than they bargained for, experts say.
More rigorous inspections could cost an already beleaguered industry millions of dollars to comply with the new regulations, potentially driving more catfish farmers out of the business and costing hundreds of jobs in the rural South, said John Sackton, a seafood industry analyst.
Listeria in Stone Fruit May Have Resulted in Illnesses in US
In July of 2014, a California packing house recalled stone fruit due to Listeria that was discovered through testing. There were no illnesses reported at the time.
CDC took the PFGE patterns from the Listeria isolated at the peach facility and matched against human cases of Listeria infection across the country. Two cases, one in Minnesota and one in Massachusetts had matching patters and had eaten fruit that may have come from the company.
If the connection is truly there, this would be the first cases of listeriosis from stone fruit.
But what about the scenario here? Basically FDA (or USDA) isolates Listeria from a product followed by the CDC running the isolate's DNA patter through their database to match that bacteria’s DNA pattern with any cases of illness that have occurred across the country . Then in those cases where there is a DNA match, they happen to find that person ate (or may have ate) that product at some point, then that food would be implicated. But was it really the food that resulted in the illness? Or is it circumstantial evidence? Could that person have eaten another item that contained that specific strain of Listeria?
CDC MMWR
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6410a6.htm?s_cid=mm6410a6_e
Notes from the Field: Listeriosis Associated with Stone Fruit — United States, 2014
Weekly
March 20, 2015 / 64(10);282-283
Brendan R. Jackson, MD1, Monique Salter, MPH2, Cheryl Tarr, PhD1, Amanda Conrad, MPH1,3, Emily Harvey4, Lisa Steinbock5, Amy Saupe, MPH6, Alida Sorenson, MPH7, Lee Katz, PhD1, Steven Stroika1, Kelly A. Jackson, MPH1, Heather Carleton, PhD1, Zuzana Kucerova, MD, PhD1, David Melka2, Errol Strain, PhD2, Mickey Parish, PhD2, Rajal K. Mody, MD1 (Author affiliations at end of text)
On July 19, 2014, a packing company in California (company A) voluntarily recalled certain lots of stone fruits, including whole peaches, nectarines, plums, and pluots, because of concern about contamination with Listeria monocytogenes based on internal company testing (1). On July 31, the recall was expanded to cover all fruit packed at their facility during June 1–July 17 (2). After the initial recall, clinicians, state and local health departments, CDC, and the Food and Drug Administration (FDA) received many inquiries about listeriosis from concerned consumers, many of whom had received automated telephone calls informing them that they had purchased recalled fruit. During July 19–31, the CDC Listeria website received >500,000 page views, more than seven times the views received during the previous 52 weeks. However, no molecular information from L. monocytogenes isolates was available to assess whether human illnesses might be linked to these products.
CDC took the PFGE patterns from the Listeria isolated at the peach facility and matched against human cases of Listeria infection across the country. Two cases, one in Minnesota and one in Massachusetts had matching patters and had eaten fruit that may have come from the company.
If the connection is truly there, this would be the first cases of listeriosis from stone fruit.
But what about the scenario here? Basically FDA (or USDA) isolates Listeria from a product followed by the CDC running the isolate's DNA patter through their database to match that bacteria’s DNA pattern with any cases of illness that have occurred across the country . Then in those cases where there is a DNA match, they happen to find that person ate (or may have ate) that product at some point, then that food would be implicated. But was it really the food that resulted in the illness? Or is it circumstantial evidence? Could that person have eaten another item that contained that specific strain of Listeria?
CDC MMWR
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6410a6.htm?s_cid=mm6410a6_e
Notes from the Field: Listeriosis Associated with Stone Fruit — United States, 2014
Weekly
March 20, 2015 / 64(10);282-283
Brendan R. Jackson, MD1, Monique Salter, MPH2, Cheryl Tarr, PhD1, Amanda Conrad, MPH1,3, Emily Harvey4, Lisa Steinbock5, Amy Saupe, MPH6, Alida Sorenson, MPH7, Lee Katz, PhD1, Steven Stroika1, Kelly A. Jackson, MPH1, Heather Carleton, PhD1, Zuzana Kucerova, MD, PhD1, David Melka2, Errol Strain, PhD2, Mickey Parish, PhD2, Rajal K. Mody, MD1 (Author affiliations at end of text)
On July 19, 2014, a packing company in California (company A) voluntarily recalled certain lots of stone fruits, including whole peaches, nectarines, plums, and pluots, because of concern about contamination with Listeria monocytogenes based on internal company testing (1). On July 31, the recall was expanded to cover all fruit packed at their facility during June 1–July 17 (2). After the initial recall, clinicians, state and local health departments, CDC, and the Food and Drug Administration (FDA) received many inquiries about listeriosis from concerned consumers, many of whom had received automated telephone calls informing them that they had purchased recalled fruit. During July 19–31, the CDC Listeria website received >500,000 page views, more than seven times the views received during the previous 52 weeks. However, no molecular information from L. monocytogenes isolates was available to assess whether human illnesses might be linked to these products.
Thursday, March 19, 2015
Trader Joe's Recalls Walnut Pieces Due To Salmonella
Trader Joe's is recalling walnut pieces due to the potential to be contaminated by Salmonella. The contamination was found through routine testing by a laboratory contracted by FDA. To date, no illnesses have been reported.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm438472.htm
Trader Joe’s Recalls Raw Walnuts Because of Possible Health Risk
Contact: Consumer: (626) 599-3817
Media: (626) 599-2843
FOR IMMEDIATE RELEASE — March 17, 2015 — Monrovia, CA — Trader Joe’s Company is recalling Raw Walnuts because these products have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled Trader Joe’s Raw Walnuts were distributed to Trader Joe’s stores nationwide.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm438472.htm
Trader Joe’s Recalls Raw Walnuts Because of Possible Health Risk
Contact: Consumer: (626) 599-3817
Media: (626) 599-2843
FOR IMMEDIATE RELEASE — March 17, 2015 — Monrovia, CA — Trader Joe’s Company is recalling Raw Walnuts because these products have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
The recalled Trader Joe’s Raw Walnuts were distributed to Trader Joe’s stores nationwide.
Kraft Recalls Mac&Cheese Due to Complaints about Metal Pieces
Kraft Foods is recalling Mac and Cheese product after receiving 8 complaints about metal. Approximately 242,000 cases (approx. 6.5 million boxes) are being recalled.
From the report, the product was produced on one manufacturing line over the period of approximately one month. One would expect that the company would have a metal detector in place at the end of the line / after filling and sealing of the box.
It is good that the consumer complaint system was able to identify this, but the bad thing is that it was not caught through the preventive maintenance or quality program.
The News Gazette
http://www.news-gazette.com/news/local/2015-03-18/updated-recalled-mac-cheese-was-made-champaign-plant.html
Updated: Recalled mac & cheese was made at Champaign plant
Wed, 03/18/2015 - 5:05pm | Don Dodson
CHAMPAIGN — Kraft Foods is trying to determine how small pieces of metal got into some boxes of original-flavor Kraft Macaroni & Cheese at the Champaign plant where it's made.
"We believe a piece of stainless steel got wedged in a metal piece of equipment, which may have generated friction that resulted in small pieces of metal potentially falling into the product," Kraft spokeswoman Joyce Hodel said.
On Tuesday, Kraft voluntarily recalled about 6.5 million boxes of the product after receiving eight reports of consumers finding metal in the boxes. No injuries were reported.
From the report, the product was produced on one manufacturing line over the period of approximately one month. One would expect that the company would have a metal detector in place at the end of the line / after filling and sealing of the box.
It is good that the consumer complaint system was able to identify this, but the bad thing is that it was not caught through the preventive maintenance or quality program.
The News Gazette
http://www.news-gazette.com/news/local/2015-03-18/updated-recalled-mac-cheese-was-made-champaign-plant.html
Updated: Recalled mac & cheese was made at Champaign plant
Wed, 03/18/2015 - 5:05pm | Don Dodson
CHAMPAIGN — Kraft Foods is trying to determine how small pieces of metal got into some boxes of original-flavor Kraft Macaroni & Cheese at the Champaign plant where it's made.
"We believe a piece of stainless steel got wedged in a metal piece of equipment, which may have generated friction that resulted in small pieces of metal potentially falling into the product," Kraft spokeswoman Joyce Hodel said.
On Tuesday, Kraft voluntarily recalled about 6.5 million boxes of the product after receiving eight reports of consumers finding metal in the boxes. No injuries were reported.
A Kansas Meals-on-Wheels Operation Involved in Norovirus Outbreak.
A report concluded that a Meals-on-Wheels operation in Kansas was responsible for at least 61 illnesses, although the exact source was not identified.
So someone working for the operation, whether a food preparation person or a delivery person, or even an upstream provider, had to have the illness or had been exposed to someone with the virus.
The clientele served by Meals-on-Wheels would be classified as high risk, so procedures must be in place to prevent employees or volunteers from working when sick, or have exposed to someone who is sick.
Chanute.com
http://www.chanute.com/news/article_86b43810-cdc3-11e4-a460-7f7fd0d80954.html?mode=jqm
Investigative report released in January norovirus outbreakPosted 14 hours ago
JOSHUA VAIL
Tribune reporter
The Kansas Department of Health and Environment Division of Public Health has released its investigative report on the January norovirus outbreak associated with Meals on Wheels.
The investigation concluded that the most likely source of the infection was the Meals on Wheels kitchen in Chanute, but enough data to pinpoint a more specific source could not be obtained.
So someone working for the operation, whether a food preparation person or a delivery person, or even an upstream provider, had to have the illness or had been exposed to someone with the virus.
The clientele served by Meals-on-Wheels would be classified as high risk, so procedures must be in place to prevent employees or volunteers from working when sick, or have exposed to someone who is sick.
Chanute.com
http://www.chanute.com/news/article_86b43810-cdc3-11e4-a460-7f7fd0d80954.html?mode=jqm
Investigative report released in January norovirus outbreakPosted 14 hours ago
JOSHUA VAIL
Tribune reporter
The Kansas Department of Health and Environment Division of Public Health has released its investigative report on the January norovirus outbreak associated with Meals on Wheels.
The investigation concluded that the most likely source of the infection was the Meals on Wheels kitchen in Chanute, but enough data to pinpoint a more specific source could not be obtained.
Saturday, March 14, 2015
Blue Bell Ice Cream Linked to 3 Deaths of Hospitalized Patients
Blue Bell ice cream is being linked to 3 deaths and 2 other illnesses that occurred in one Kansas hospital and over the course of one year. The patients were not hopitalized for Listeria but came into contact it while there at the hospital. All were older patients. While the patients were infected with one of four strains, 3 of the strains have been found in product samples by South Carolina Dept of Health during routine testing. After investigating the facility, Texas Department of Health collected samples from the manufacturing facility and found the organisms in the same products.
A later news report stated that officials said that Listeria may be a factor and that four of the five ate milkshakes made with the ice cream. Interesting.
So a few things to note.
1) To date, this is the only setting that had an outbreak. Why one hospital?
2) Was product handled by the hospital? It would appear so that milkshakes were made from the ice cream.
So while it is yet to be determined, if you had to guess, could it be that indeed the Listeria was present in the ice cream, but the fact that milkshakes were served, could indicate that though handling and preparation, the organism was able to grow to a higher level within the milkshake during preparation and handling. Could it be that the patients left the milkshake warm up before eating, or ate it over the period of a day. So this served as amplification step? Perhaps this is why we didn't see any cases associated with frozen treats? You are not going to eat them after they melted. Of course this is all hard to tell based upon the limited information provided in the news reports.
A later news report stated that officials said that Listeria may be a factor and that four of the five ate milkshakes made with the ice cream. Interesting.
So a few things to note.
1) To date, this is the only setting that had an outbreak. Why one hospital?
2) Was product handled by the hospital? It would appear so that milkshakes were made from the ice cream.
So while it is yet to be determined, if you had to guess, could it be that indeed the Listeria was present in the ice cream, but the fact that milkshakes were served, could indicate that though handling and preparation, the organism was able to grow to a higher level within the milkshake during preparation and handling. Could it be that the patients left the milkshake warm up before eating, or ate it over the period of a day. So this served as amplification step? Perhaps this is why we didn't see any cases associated with frozen treats? You are not going to eat them after they melted. Of course this is all hard to tell based upon the limited information provided in the news reports.
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