Recent Listeria Outbreaks In Ice Cream and Carmel Apples - Time to Reassess Food Safety Systems

From time to time, there are unfortunate food related outbreaks that cause food establishments to reassess their food safety systems.   The cantaloupe-Listeria outbreak was one such case that caught many off guard and prompted a new look at Listeria in fresh produce.  The Salmonella outbreak associated with chicken pot pies was another case that resulted in the need to validate microwave cooking instructions for frozen food.

Along with these, we can add the Listeria in Ice Cream and Listeria in Carmel Apples.

To this point, much of the focus of Listeria was on products that would support growth.  Ice cream, a frozen pasteurized product, was not viewed as risky as refrigerated products such as deli meats, or refrigerated products containing dairy like coleslaw or cheese.  So while indications are that the levels of Listeria in the ice cream were low, two factors come into play....one was that the ice cream impacted individuals with underlying health issues, and that the ice cream was used to make shakes and those shakes could have been held at room temperature for some time.  Research is ongoing and may provide more insight.

Camel apples weren't even on the radar.  There was concern with sliced apples, where Listeria could grow on the cut surface albeit slowly, but this was whole apples.  However in this case, the stick may have caused a similar action (surface damage) within the apple as the stick was inserted that may have provided conditions more apt to support growth.  Or high levels of the organism were forced into the apple.  Here again, research into this outbreak is ongoing.

So for products that support little or no growth potential for Listeria in their original state, we need to ask:
1) Will the level of Listeria contamination on a ready-to-eat product be high enough to impact the health of those with severe underlying health issues?  Then, maintaining a clean environment is needed prevent contamination regardless of whether the product supports growth.
2) Will the properties of the product change where those changes can support growth?  Such changes can occur anywhere downstream including other food operations, foodservice or retail establishments, or even by consumers.
3) Will the item be used as an ingredient in other products where those other products are more apt to support the growth of Listeria.  So if apples will be added to a slaw type of salad, what will be the impact in the slaw if a small level of listeria are present on the apples?

Of course one other thing that is important to consider - will product be tested by the customer, a government agency, or some other interested party.  Many recalls are started when someone tests product and find something that can be considered dangerous...including Listeria.  And it could be a strain of LM that is not overly pathogenic.

Wall Street Journal
http://www.wsj.com/articles/ice-cream-recall-sends-chill-through-food-industry-1438437781
Ice-Cream Recall Sends Chill Through Food Industry
Blue Bell’s problems prompt rethinking of measures to prevent bacteria contamination

By Jesse Newman

Updated Aug. 2, 2015 7:28 p.m. ET  63 COMMENTS  

As Blue Bell Creameries LP prepares to resume production of its ice cream after a sweeping recall, its mistakes are fueling broader rethinking of how to keep ice cream and other foods free of deadly bacteria.

Federal records show that Blue Bell failed to follow practices recommended by government and industry groups that might have prevented listeria contamination of ice cream at all three of its main plants. At the same time, some food-safety professionals say the crisis is indicative of insufficient attention, beyond Blue Bell, of the risks of listeria.

“It’s really been a wake-up call for the food industry, and not just for dairy but for other companies as well who thought they were in good shape but are now asking, could this happen to me,” said Joe Stout, a food-safety consultant who was previously a senior manager at Kraft Foods.

Cider Product Recalled Due to Post-Bottling Fermentation

Angry Orchards is recalling bottled cider after two lots began undergoing post-bottling fermentation.  The fermentation produces gas which can cause product to overflow when opened, in some cases the caps to pop, or may even result in broken bottles.



FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm457397.htm
Angry Orchard Cider Company Announces Voluntary Recall of Select Cases of Angry Orchard Crisp Apple Hard Cider

Contact: Consumer: 1-800-362-7110
Media: Jessica Paar, Angry Orchard Cider Company 617-368-5060
Jessica.Paar@angryorchard.com

FOR IMMEDIATE RELEASE – August 4, 2015 – Cincinnati, Ohio – Angry Orchard Cider Company, LLC, Cincinnati, Ohio, today announced that it is conducting a voluntary recall of select cases (24/12oz bottles), 12-packs and 6-packs of Angry Orchard Crisp Apple Hard Cider.

The precautionary action comes after the Company received inquiries from consumers that had experienced broken bottles or bottles overflowing when opened. After conducting follow-up quality testing, the Company determined that the affected cider is limited to two batches, produced on June 15 and June 29, 2015.

Was Salmonella Invited to the Pig Roast?

Going to a pig roast or even hosting a pig roast?  Well guess what.....pork can contain Salmonella so make sure those who are cooking the pig and then handling the cooked meat do it properly.  There have been 8 illness clusters with approximately 90 reported cases in Washington State that have been associated with pig roasts.

So you get invited to a pig roast....don't be afraid to ask questions.....
Who the heck is cooking it, and have they cooked pigs before?   Dr. Campbell, PhD Meat Scientist or Hogs Galore, pig-cooking specialists...great.  Jimmy, lawn boy, first time pig roaster....maybe not.
Do they have equipment?  A BBQ pit specifically built for cooking pigs....excellent.  Jimmy's dug-out-pit in his back yard....yikes...
How big is the pig and how long are they cooking it?  Jimmy is picking up the pig in the morning and serving it that afternoon....seriously?
What kind of beverages are they serving?  Because if things don't look right when you get there (no thermometers being used, uncleaned surfaces, etc), be sure there are some tasty beverages........that may be all that you want to consume.

USDA Release
FSIS Issues Public Health Alert for Pork Due to Possible Salmonella Contamination
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2015/pha-073115

Congressional and Public Affairs   Gabrielle N. Johnston   (202) 720-9113

WASHINGTON, July 31, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella that may be associated with pork products, specifically whole pigs used for pig roasts.

Walnuts, Spices, Raw Pet Food and Sushi-Grade Seafood Recalled Due to Positive Salmonella Tests

What do nuts, spices, raw pet food, and chunk/ground seafood used for sushi have in common - recalls.  Clearly, government agencies are paying some attention to these items by sampling and testing.

Fisher brand chopped walnuts are being recalled due to Salmonella.  The recall was issued after FDA routine testing found a sample to be positive.

Kroger recalls spices due to Salmonella - The store is recalling Kroger Ground Cinnamon, Kroger Garlic Power, Kroger Coarse Ground Black Pepper and Kroger Bac'n Buds after FDA testing found the products positive for salmonella.

 Raw pet food recalled due to Salmonella - Two companies, Nature's Variety and Bravo, are both recalling raw pet food after government testing found product from both companies positive for Salmonella. (Just so it is said - if there are kids in the house, feeding your dog a raw diet may not be a good idea.)

 Osamu Corporation of Gardena, CA is recalling Frozen Yellow Fin Tuna Chunk Meat (Lot #68568) after the sampled product was found to be positive for Salmonella by the Minnesota Department of Health. The product, sold to AFC Corporation, was sourced from one processing plant in Indonesia. 

Stories and links below:

Ongoing Cyclospora Outbreak, Cilantro Identified as Potential Source

CDC is investigating an outbreak of the parasite Cyclospora.  There have been 358 confirmed cases in 26 states so far in 2015.  Symptoms of cyclospora infection or  cyclosporiasis last for an average of 7 days, but can range from 2 days to longer than 2 weeks after ingestion of sporulated oocysts (the infective form of the parasite).  Symptoms of cyclosporiasis include: watery diarrhea (most common), loss of appetite, weight loss, cramping, bloating, increased gas, nausea, and fatigue.

Cilantro has been identified as a potential source.  FDA has issued an import alert for cilantro imported from Puebla, Mexico.  A potential scenario is that the cilantro becomes contaminated from contaminated water used for irrigation or washing, or from contaminated workers handling the fresh product.  The fresh cilantro is then added to flavor items such as fresh salsa and consumed, so there are no processing steps that would eliminate the parasite.



CDC Outbreak Investigation
http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2015/index.html
Cyclosporiasis Outbreak Investigations — United States, 2015

Last Updated July 31, 2015 1:00 PM EDT
UPDATES WILL BE PROVIDED WHEN MORE INFORMATION IS AVAILABLE

CDC and federal, state, and local public health partners are investigating an increase in reported cases of Cyclospora infection.
Highlights

Read the related statement from the U.S. Food and Drug Administration
Read the Advice to Consumers
Cyclospora cayetanensis is a single-celled parasite that causes an intestinal infection called cyclosporiasis.
As of July 30, 2015 (11am EDT), CDC had been notified of 358 ill persons with confirmed Cyclospora infection from 26 states in 2015.
Most (199; 56%) ill persons experienced onset of illness on or after May 1, 2015 and did not report international travel prior to symptom onset.

Kraft Cheese Product Recalled Due to Packaging Choking Hazard

Kraft Heinz is recalling packs of individually wrapped cheese product due to the fact the wrapping for the cheese slice does not completely come off in one motion...that is, a strip of plastic film  can be missed by the consumer when then unwrap the cheese product slice.  The wrapping deviation is only found in the 3lb and 4lb packages.  There have been 10 complaints and 3 reports of consumer choking.

One would wonder if this hazard had considered prior to this event and was it included on the facility's hazard analysis?  Certainly now it would be need to be added along with some type of control.   This is a good point of discussion for any facilities that have wrapping that adheres directly to the product, especially individually wrapped - single-serve units.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm456883.htm
The Kraft Heinz Company Voluntarily Recalls Select Varieties of Kraft Singles Products Due to Potential Choking Hazard
Only 3-Lb. and 4-Lb. Packages of Kraft Singles Included in Recall

Contact:  Consumer:  1-800-432-3101
 Media:  Jody Moore  847-646-4538, News@KraftHeinzCompany.com

FOR IMMEDIATE RELEASE – July 31, 2015 – Northfield, Ill. – The Kraft Heinz Company is voluntarily recalling select code dates and manufacturing codes of Kraft Singles individually-wrapped slices due to the possibility that a thin strip of the individual packaging film may remain adhered to the slice after the wrapper has been removed. If the film sticks to the slice and is not removed, it could potentially cause a choking hazard.

The recall applies to 3-lb. and 4-lb. sizes of Kraft Singles American and White American pasteurized prepared cheese product with a Best When Used By Date of 29 DEC 15 through 04 JAN 16, followed by the Manufacturing Code S54 or S55.

Improperly Canned Potatoes Responsible for Botulism Outbreak in April, 2015

In April of  2015, a botulism outbreak occurred that was associated with food served at a Church Potluck Meal.  In this outbreak, 29 reported becoming ill.  This was the largest botulism outbreak in the last 40 years.

The source was home canned potatoes.  The potatoes were canned in hot water bath and not a pressure canner.  From the CDC:

The attendee who prepared the potato salad with home-canned potatoes reported using a boiling water canner, which does not kill C. botulinum spores, rather than a pressure canner, which does eliminate spores (2). In addition, the potatoes were not heated after removal from the can, a step that can inactivate botulinum toxin. The combined evidence implicated potato salad prepared with improperly home-canned potatoes, a known vehicle for botulism (3).

Unfortunately, we hear of too many who still use a hot water bath to can low acid foods.  Outbreaks like this remind us of the importance of following scientifically developed canning recipes, especially the use of a pressure canner for low acid foods.
 
CDC Morbidity and Mortality
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6429a6.htm?s_cid=mm6429a6_e
Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015
Weekly
July 31, 2015 / 64(29);802-803

Carolyn L. McCarty, PhD1,2; Kristina Angelo, DO2,3; Karlyn D. Beer, PhD2,3; Katie Cibulskas-White1; Kim Quinn, MS1; Sietske de Fijter, MS1; Rick Bokanyi, PhD1; Eric St. Germain1; Karen Baransi1; Kevin Barlow4; Gwen Shafer4; Larry Hanna4; Kelly Spindler4; Elizabeth Walz, MD5; Mary DiOrio, MD1; Brendan R. Jackson, MD3; Carolina Luquez, PhD3; Barbara E. Mahon, MD3; Colin Basler, DVM2,3; Kathryn Curran, PhD2,3; Almea Matanock, MD2,3; Kelly Walsh, MPH3; Kara Jacobs Slifka, MD2,3; Agam K. Rao, MD3 (Author affiliations at end of text)

On April 21, 2015, the Fairfield Medical Center (FMC) and Fairfield Department of Health contacted the Ohio Department of Health (ODH) about a patient suspected of having botulism in Fairfield County, Ohio. Botulism is a severe, potentially fatal neuroparalytic illness.* A single case is a public health emergency, because it can signal an outbreak (1). Within 2 hours of health department notification, four more patients with similar clinical features arrived at FMC's emergency department. Later that afternoon, one patient died of respiratory failure shortly after arriving at the emergency department. All affected persons had eaten at the same widely attended church potluck meal on April 19. CDC's Strategic National Stockpile sent 50 doses of botulinum antitoxin to Ohio. FMC, the Fairfield Department of Health, ODH, and CDC rapidly responded to confirm the diagnosis, identify and treat additional patients, and determine the source.