Del Monte Fresh Produce is recalling apples for potential Listeria contamination after a customer tested fresh apples and found a sample to be positive for Listeria monocytogenes.
Listeria has not been an issue in whole fresh apples, and would be considered low risk. But caramel apples have been linked to an outbreak and sliced apples have been recalled due to the presence of Listeria. In a recent study, Listeria was shown to grow only minimally on whole apples with caramel (no stick) and no growth when those caramel apples (no stick) were stored at refrigeration temperatures. Even sliced apples shows minimal growth especially at refrigeration temperatures.
FDA Notice - Recall: Firm Press Release
http://www.fda.gov/Safety/Recalls/ucm467078.htm
Del Monte Fresh Produce N.A. Inc., Recalls Limited Quantity of Fresh Apples Due to Possible Health Risk
For Immediate Release October 14, 2015
Contact ConsumersContact-US-Executive-Office@freshdelmonte.com 800-659-6500
Del Monte Fresh Produce N.A., Inc., (“Del Monte Fresh”) is initiating a voluntary recall of Granny Smith green apples 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, stuffiness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.
Thursday, October 15, 2015
Wednesday, October 14, 2015
Research Findings on Listeria Growth in Caramel Apples
The Listeria outbreak associated with caramel apples has raised questions regarding how the Listeria was able to grow in an acidic fruit. Researchers have found that inserting the stick in the apple was an important factor as well as also storing at room temperature. So when the stick is inserted, it drives the organism into the apple, and the stick causes cellular damage to the apple, creating conditions that allow the Listeria to grow sufficiently when stored at room temperature.
It would be wise for those selling caramel apples to store them at refrigeration temperature and limit the shelf-life to less than 28 days.
The other point made by the researchers in this study is the concept of microenvironments existing at interfaces in food, in this case, the interface of stick and the apple. When inserted, the stick changes the apple matrix enough to allow Listeria to grow. Normally, the apple pH would be too low to support the growth of Listeria.
It is easy to overlook microenvironments that exist in food. They can arise in multicomponent foods with particulates, in foods at the packaging interface, or in foods that allow moisture migration to surface changing the moisture content. The interaction at these interfaces can impact preventive factors such as pH, water activity (Aw), or preservative concentration.
It would be wise for those selling caramel apples to store them at refrigeration temperature and limit the shelf-life to less than 28 days.
The other point made by the researchers in this study is the concept of microenvironments existing at interfaces in food, in this case, the interface of stick and the apple. When inserted, the stick changes the apple matrix enough to allow Listeria to grow. Normally, the apple pH would be too low to support the growth of Listeria.
It is easy to overlook microenvironments that exist in food. They can arise in multicomponent foods with particulates, in foods at the packaging interface, or in foods that allow moisture migration to surface changing the moisture content. The interaction at these interfaces can impact preventive factors such as pH, water activity (Aw), or preservative concentration.
MBio - American Society of Microbiology
Growth of Listeria monocytogenes within a Caramel-Coated Apple Microenvironment
+ Author Affiliations
Food Research Institute, University of Wisconsin—Madison, Madison, Wisconsin, USA
Editor Stefan H. E. Kaufmann, Max Planck Institute for Infection Biology
ABSTRACT
A 2014 multistate listeriosis outbreak was linked to consumption of caramel-coated apples, an unexpected and previously unreported vehicle for Listeria monocytogenes. This outbreak was unanticipated because both the pH of apples (<4.0) and the water activity of the caramel coating (<0.80) are too low to support Listeria growth. In this study, Granny Smith apples were inoculated with approximately 4 log10 CFU of L. monocytogenes (a cocktail of serotype 4b strains associated with the outbreak) on each apple’s skin, stem, and calyx. Half of the apples had sticks inserted into the core, while the remaining apples were left intact. Apples were dipped into hot caramel and stored at either 7°C or 25°C for up to 11 or 28 days, respectively. Data revealed that apples with inserted sticks supported significantly more L. monocytogenes growth than apples without sticks under both storage conditions. Within 3 days at 25°C, L. monocytogenes populations increased >3 log10 in apples with sticks, whereas only a 1-log10 increase was observed even after 1 week for caramel-coated apples without sticks. When stored at 7°C, apples with sticks exhibited an approximately 1.5-log10 increase in L. monocytogenes levels at 28 days, whereas no growth was observed in apples without sticks. We infer that insertion of a stick into the apple accelerates the transfer of juice from the interior of the apple to its surface, creating a microenvironment at the apple-caramel interface where L. monocytogenes can rapidly grow to levels sufficient to cause disease when stored at room temperature.
Bags of Spinach Recalled Due to Sample Testing Positive for Salmonella
Dole Fresh Vegetables is recalling bags of Spinach after testing conducted by the Michigan Dept. of Ag detected a sample positive for Salmonella. Only two lot codes - A27409B & A27409A, with an Enjoy By date of October 15 and UPC 7143000976, are being recalled. There have been no reported illnesses.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm466811.htm
Dole Fresh Vegetables Announces Precautionary Recall of Limited Number of Spinach Salads
For Immediate Release
October 13, 2015
Contact Consumers Bil Goldfield William.Goldfield@dole.com (818) 874-4647
Consumer Response Center (800) 356-3111
Firm Press Release
Dole Fresh Vegetables is voluntarily recalling a limited number of cases of bagged salad. The product being recalled is Dole Spinach coded A27409B & A27409A, with an Enjoy By date of October 15 and UPC 7143000976 due to a possible health risk from Salmonella. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm466811.htm
Dole Fresh Vegetables Announces Precautionary Recall of Limited Number of Spinach Salads
For Immediate Release
October 13, 2015
Contact Consumers Bil Goldfield William.Goldfield@dole.com (818) 874-4647
Consumer Response Center (800) 356-3111
Firm Press Release
Dole Fresh Vegetables is voluntarily recalling a limited number of cases of bagged salad. The product being recalled is Dole Spinach coded A27409B & A27409A, with an Enjoy By date of October 15 and UPC 7143000976 due to a possible health risk from Salmonella. Dole Fresh Vegetables is coordinating closely with regulatory officials. No illnesses have been reported in association with the recall.
Thursday, October 8, 2015
CDC Announcement - October 15th is Global Handwashing Day
While many may scoff, or even mock, those federal officials for putting such effort into creating a 'day' for such a menial task as handwashing, perhaps this is an opportunity to remind all those who handle food of the importance of handwashing. You may even want to go as far as having a handwashing retraining event....A Handwashing Celebration Extravaganza!
SHOW US THOSE CLEAN HANDS!
CDC News Release
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6439a10.htm?s_cid=mm6439a10_e
Announcement: Global Handwashing Day — October 15, 2015
Weekly
October 9, 2015 / 64(39);1124
October 15, 2015, marks the 8th annual Global Handwashing Day. This observance increases awareness and understanding of handwashing with soap as an effective and affordable way to prevent disease around the world.
SHOW US THOSE CLEAN HANDS!
CDC News Release
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6439a10.htm?s_cid=mm6439a10_e
Announcement: Global Handwashing Day — October 15, 2015
Weekly
October 9, 2015 / 64(39);1124
October 15, 2015, marks the 8th annual Global Handwashing Day. This observance increases awareness and understanding of handwashing with soap as an effective and affordable way to prevent disease around the world.
Gluten Free Cheerios Recalled Due to Transportation Error that Caused Contamination
General Mills is recalling 1.8 million boxes of gluten-free Cheerios after FDA received 125 complaints from people having an adverse reaction, primarily gastrointestinal issues associated with celiac disease, an extremely painful disorder triggered by the ingestion of gluten.
According to the report - "The company said Monday the foul-up occurred when the Lodi plant lost rail service and its gluten-free flour was transferred from rail cars to trucks.....General Mills said oat flour was contaminated when bulk rail cars full of the stuff were offloaded into bulk trucks, Foster said. The bulk trucks were believed to recently have carried wheat, she said."
An incredible error for a product purchased specifically because it is supposed to contain no gluten.
It is important to see how a monumental error can occur when responding to a crisis. In this case, people worked around the loss of rail service only to contaminate product by not considering the gluten issue in the stopgap measure - off loading into uncleaned transport vehicles.
Untrained logistics/transportation people? This is a reminder of ensuring that all people within the organization are trained in food safety - both general food safety as well as the food safety issues specific to the activities that with which they are tasked.
From Celiac.org
https://celiac.org/celiac-disease/what-is-celiac-disease/
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications
When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
Star Tribune
http://www.startribune.com/fda-says-125-people-complained-about-problems-from-gluten-free-cheerios/330957131/
FDA says it received 125 complaints about gluten-free Cheerios before recall
General Mills said it knows how the gluten got into its flour and has taken steps to prevent it.
Federal food regulators said Tuesday they have received 125 reports of adverse health effects — mostly gastrointestinal problems — from consumers who ate gluten-free Cheerios.
After hearing of such complaints, General Mills Inc. on Monday recalled 1.8 million boxes nationwide of gluten-free Cheerios and Honey Nut Cheerios, concluding they inadvertently contained wheat, which contains gluten.
According to the report - "The company said Monday the foul-up occurred when the Lodi plant lost rail service and its gluten-free flour was transferred from rail cars to trucks.....General Mills said oat flour was contaminated when bulk rail cars full of the stuff were offloaded into bulk trucks, Foster said. The bulk trucks were believed to recently have carried wheat, she said."
An incredible error for a product purchased specifically because it is supposed to contain no gluten.
It is important to see how a monumental error can occur when responding to a crisis. In this case, people worked around the loss of rail service only to contaminate product by not considering the gluten issue in the stopgap measure - off loading into uncleaned transport vehicles.
Untrained logistics/transportation people? This is a reminder of ensuring that all people within the organization are trained in food safety - both general food safety as well as the food safety issues specific to the activities that with which they are tasked.
From Celiac.org
https://celiac.org/celiac-disease/what-is-celiac-disease/
Celiac disease is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications
When people with celiac disease eat gluten (a protein found in wheat, rye and barley), their body mounts an immune response that attacks the small intestine. These attacks lead to damage on the villi, small fingerlike projections that line the small intestine, that promote nutrient absorption. When the villi get damaged, nutrients cannot be absorbed properly into the body.
Star Tribune
http://www.startribune.com/fda-says-125-people-complained-about-problems-from-gluten-free-cheerios/330957131/
FDA says it received 125 complaints about gluten-free Cheerios before recall
General Mills said it knows how the gluten got into its flour and has taken steps to prevent it.
Federal food regulators said Tuesday they have received 125 reports of adverse health effects — mostly gastrointestinal problems — from consumers who ate gluten-free Cheerios.
After hearing of such complaints, General Mills Inc. on Monday recalled 1.8 million boxes nationwide of gluten-free Cheerios and Honey Nut Cheerios, concluding they inadvertently contained wheat, which contains gluten.
Whole Foods Roquefort Cheese Recalled Due to Listeria Positive Sample
Whole Foods is recalling Papillon Organic Roquefort Cheese after FDA sampling found the whole uncut wheels of cheese positive for Salmonella.
Papillon is a brand of cheese made in France and imported into the US.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm466185.htm
Whole Foods Market Voluntarily Recalls All Cut, Wrapped And Weighed Papillon Organic Roquefort Cheeses Because Of Possible Health Risk
Papillon is a brand of cheese made in France and imported into the US.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm466185.htm
Whole Foods Market Voluntarily Recalls All Cut, Wrapped And Weighed Papillon Organic Roquefort Cheeses Because Of Possible Health Risk
Wednesday, October 7, 2015
Is Quat Binding Making Your Sanitizer Ineffective?
Quat binding or quat absorption is a phenomena that occurs when storing cotton wash cloths in buckets of sanitizer strength quaternary ammonia, and the cotton material inactivates the quat to a point where it is not longer at the proper strength. So while you think you are sanitizing a surface, you are essentially just wiping it with water. Same thing can occur with mops or common rags.
Two solutions are to spray apply the sanitizer to the surface and then wipe. Or you can use microfiber cloths that will have less of an inactivating effect.
CleanLink.com
http://www.cleanlink.com/hs/article/What-Is-Quat-Binding-And-Why-It-Must-Be-Prevented--18491
What Is Quat Binding And Why It Must Be Prevented
BY Becky Mollenkamp
Posted 6/25/15
The science behind quat binding and how it can be prevented
Quaternary ammonium chloride (quat) is an active ingredient in disinfectants that are used widely throughout the industry. These disinfectants are popular because of their effectiveness against germs, bacteria and viruses; their relatively low toxicity at proper dilution; low odors and; long shelf life.
When used properly, quat disinfectants can be very effective. But if used incorrectly, quat binding can occur, drastically reducing the cleaning efficacy.
Quat binding, also known as quat absorption, is still a relatively new and misunderstood issue in the jan/san industry. It is garnering more attention, however, because of its potential to negatively impact cleaning results. The phenomenon of quat binding occurs when the active ingredient (quaternary ammonium chloride) becomes attracted to and absorbed into fabrics. The science behind how this happens is simple: Quats are positively charged ions and cotton and other natural textiles are negatively charged; positive attracts negative.
Two solutions are to spray apply the sanitizer to the surface and then wipe. Or you can use microfiber cloths that will have less of an inactivating effect.
CleanLink.com
http://www.cleanlink.com/hs/article/What-Is-Quat-Binding-And-Why-It-Must-Be-Prevented--18491
What Is Quat Binding And Why It Must Be Prevented
BY Becky Mollenkamp
Posted 6/25/15
The science behind quat binding and how it can be prevented
Quaternary ammonium chloride (quat) is an active ingredient in disinfectants that are used widely throughout the industry. These disinfectants are popular because of their effectiveness against germs, bacteria and viruses; their relatively low toxicity at proper dilution; low odors and; long shelf life.
When used properly, quat disinfectants can be very effective. But if used incorrectly, quat binding can occur, drastically reducing the cleaning efficacy.
Quat binding, also known as quat absorption, is still a relatively new and misunderstood issue in the jan/san industry. It is garnering more attention, however, because of its potential to negatively impact cleaning results. The phenomenon of quat binding occurs when the active ingredient (quaternary ammonium chloride) becomes attracted to and absorbed into fabrics. The science behind how this happens is simple: Quats are positively charged ions and cotton and other natural textiles are negatively charged; positive attracts negative.
Acidified Food Processor Cited for Improper pH Monitoring - FDA Warning Letter
A Warning Letter was issued by FDA to a acidified food processor for not verifying equilibrium pH. (Equilibrium pH is measuring the pH after 24 hours to ensure that low acid components within the finished product are below 4.6 in order to prevent Clostridium botulinum growth).
Along with this, there was the lack of production and processing records showing adherence to scheduled processes, lack of a recall procedure, and they were not documenting the calibration of pH meter or the accuracy checks of thermometers and were using expired buffer solutions for pH meter calibration.
There are many small processors who focus on acidified foods. With FSMA, more of these processors will fall under FDA jurisdiction / regulations.
For someone looking for co-packing, it is critical to review a companies capabilities beyond what is on the website. Looking at this company's website, you would think that these folks were operating correctly. This includes looking at audit reports, and of course, any FDA warning notices.
FDA Warning Letters
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm465325.htm
Backwoods Food Mfg Co Inc 9/15/15
September 15, 2015
2015-DAL-WL-30
Danielle (NMI) Coursey, President, Co-Owner Michael R. Coursey, Vice-President, Co-Owner
Backwoods Manufacturing, Inc
591 Main Parkway
Tahlequah, OK 74464
Dear. Ms. Coursey,
On March 24-26, 2015, the U.S. Food and Drug Administration (FDA) conducted an inspection of your facility located at 591 Main Parkway, Tahlequah, OK, where you manufacture a variety of acidified foods. The inspection revealed serious violations of the regulations for acidified foods (Title 21, Code of Federal Regulations, Part 108, Emergency Permit Control (21 CFR Part 108) and Part 114, Acidified Foods (21 CFR Part 114)). Accordingly, we have determined that your acidified food products are adulterated within the meaning of Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 342(a)(4)], in that they have been prepared, packed, or held under insanitary conditions whereby they may have become contaminated with filth, or whereby they may have been rendered injurious to health. You can find the Act and the Acidified Food regulations through link in FDA’s home page at http://www.fda.gov.
Along with this, there was the lack of production and processing records showing adherence to scheduled processes, lack of a recall procedure, and they were not documenting the calibration of pH meter or the accuracy checks of thermometers and were using expired buffer solutions for pH meter calibration.
There are many small processors who focus on acidified foods. With FSMA, more of these processors will fall under FDA jurisdiction / regulations.
For someone looking for co-packing, it is critical to review a companies capabilities beyond what is on the website. Looking at this company's website, you would think that these folks were operating correctly. This includes looking at audit reports, and of course, any FDA warning notices.
FDA Warning Letters
http://www.fda.gov/ICECI/EnforcementActions/WarningLetters/2015/ucm465325.htm
Backwoods Food Mfg Co Inc 9/15/15
September 15, 2015
2015-DAL-WL-30
Danielle (NMI) Coursey, President, Co-Owner Michael R. Coursey, Vice-President, Co-Owner
Backwoods Manufacturing, Inc
591 Main Parkway
Tahlequah, OK 74464
Dear. Ms. Coursey,
On March 24-26, 2015, the U.S. Food and Drug Administration (FDA) conducted an inspection of your facility located at 591 Main Parkway, Tahlequah, OK, where you manufacture a variety of acidified foods. The inspection revealed serious violations of the regulations for acidified foods (Title 21, Code of Federal Regulations, Part 108, Emergency Permit Control (21 CFR Part 108) and Part 114, Acidified Foods (21 CFR Part 114)). Accordingly, we have determined that your acidified food products are adulterated within the meaning of Section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 342(a)(4)], in that they have been prepared, packed, or held under insanitary conditions whereby they may have become contaminated with filth, or whereby they may have been rendered injurious to health. You can find the Act and the Acidified Food regulations through link in FDA’s home page at http://www.fda.gov.
Number of Cucumber Related Salmonellosis Cases Rises
There have been an addition 61 cucumber linked cases of salmonellosis since the September 29 CDC outbreak update. This brings the total to 732 people. With a relatively short shelf-life of 14 days, CDC anticipates that there should not be too many more, if any, additional cases.
It is surprising the lack of outrage in the media. 732 cases. 4 deaths. Let's compare that to the Salmonella outbreak associated with Foster Farms raw chicken, a product that is supposed to be cooked. In that outbreak , CDC reported that "a total of 634 persons infected with seven outbreak strains of Salmonella Heidelberg were reported from 29 states and Puerto Rico from March 1, 2013 to July 11, 2014. 38% of ill persons were hospitalized, and no deaths were reported." Have we become desensitized? Or are there less deep pockets to access?
Certainly the scope is huge. 35 states. This demonstrates the impact of one initial supply hub in moving product across the county.
It also shows the inability to track an outbreak related to produce. 3 months is a long time for such a short shelf-life product.
CDC Outbreak
Multistate Outbreak of Salmonella Poona Infections Linked to Imported Cucumbers
Posted October 6, 2015 4:00 PM ET
What's New?
- Since the last update on September 29, 2015, 61 more ill people have been reported from 24 states. Given the 14-day shelf life of cucumbers and the gap between when someone gets sick and when that illness is reported to public health, it is not unexpected to continue to see illnesses reported after the recalls.
- A death has been reported from Oklahoma, bringing the total number of deaths to four.
- Maryland was added to the list of states with ill people, bringing the total number of states to 35.
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