There is a second outbreak occurring with sprouts announced within the week, but this MN / WI based outbreak is associated with E. coli STEC.
The other spout related outbreak, which is based in Kansas, is due to Salmonella.
Thursday, February 25, 2016
Mitigating Food Safety Issues - Monitoring of Social Media
Wall Street Journal has an interesting read about mitigating food safety risks. Some of the keys mentioned are right on target..."Companies need strong food safety policies that are enforced, extensive employee training and messaging and regular checking of their supply chains through audits, and product testing to help mitigate their risks.." Then monitoring is discussed at length with specific attention to monitoring of social media. The point they make is that monitoring social media may be helpful, but it is far from full proof. Case in point was the Chipotle outbreak where social mentions months before the outbreak were not much different than that during the outbreak.
There are times monitoring social media can help, like the case earlier this year when LA County Health identified an outbreak at a restaurant. But monitoring of social media has its drawbacks, as we pointed out last year when it was highlighted in the news media as the next best thing in the fight against foodborne illness. Those who monitor consumer complaints will probably tell you, sometimes a complaint of illness here or there is common, and it can be difficult in telling what is real and what is either a misinterpretation of cause by the consumer (they picked the last thing they ate, it was a seasonal illness, etc) or the consumer just wanted to complain.
As part of the company's food safety system, monitoring of complaints made formally or made through social media can all help in identifying an issue earlier, but it is far from clear cut. Much of it will be establishing procedures for identifying key words or patterns in the data. Best efforts however, are putting policies and procedures in place to prevent issues in the first place.
Wall Street Journal Risk Report
http://blogs.wsj.com/riskandcompliance/2016/02/25/awareness-training-oversight-keys-to-mitigating-food-safety-risks/
Awareness, Training, Oversight Keys to Mitigating Food Safety Risks
February 25, 2016
By Ben DiPietro Biography
The recent food sickness problems at Chipotle Mexican Grill Inc.—the chain suffered an E.coli outbreak that led to restaurant closures in nine states and a norovirus outbreak that sickened 140 people in Boston–placed a spotlight on risks faced by companies that sell food.
Companies need strong food safety policies that are enforced, extensive employee training and messaging and regular checking of their supply chains through audits, and product testing to help mitigate their risks, according to food safety experts. Monitoring of social media for early-warning signals of possible foodborne illness issues can be helpful and should be done but won’t always help prevent or contain outbreaks, they said.
There are times monitoring social media can help, like the case earlier this year when LA County Health identified an outbreak at a restaurant. But monitoring of social media has its drawbacks, as we pointed out last year when it was highlighted in the news media as the next best thing in the fight against foodborne illness. Those who monitor consumer complaints will probably tell you, sometimes a complaint of illness here or there is common, and it can be difficult in telling what is real and what is either a misinterpretation of cause by the consumer (they picked the last thing they ate, it was a seasonal illness, etc) or the consumer just wanted to complain.
As part of the company's food safety system, monitoring of complaints made formally or made through social media can all help in identifying an issue earlier, but it is far from clear cut. Much of it will be establishing procedures for identifying key words or patterns in the data. Best efforts however, are putting policies and procedures in place to prevent issues in the first place.
Wall Street Journal Risk Report
http://blogs.wsj.com/riskandcompliance/2016/02/25/awareness-training-oversight-keys-to-mitigating-food-safety-risks/
Awareness, Training, Oversight Keys to Mitigating Food Safety Risks
February 25, 2016
By Ben DiPietro Biography
The recent food sickness problems at Chipotle Mexican Grill Inc.—the chain suffered an E.coli outbreak that led to restaurant closures in nine states and a norovirus outbreak that sickened 140 people in Boston–placed a spotlight on risks faced by companies that sell food.
Companies need strong food safety policies that are enforced, extensive employee training and messaging and regular checking of their supply chains through audits, and product testing to help mitigate their risks, according to food safety experts. Monitoring of social media for early-warning signals of possible foodborne illness issues can be helpful and should be done but won’t always help prevent or contain outbreaks, they said.
Tuesday, February 23, 2016
Raw Can Be Risky When it Comes to Nuts and Sprouts - Salmonella Related Recalls
Within the last week, there have been recalls of raw nuts and raw sprouts and raw sprout products due to the potential for Salmonella after those products were tested and found to be Salmonella positive. Surprising....not really. Makes you feel like that infant in the e-trade commercial feigning a sense of shock at a very predictable outcome.
Raw sprouts and raw nuts are a risk for pathogenic organisms like Salmonella. There are no significant pathogen reduction steps. And although some may suggest testing as a control, it is hit or miss when there are low levels of contamination - so testing as verification but not as control.
Alfalfa Sprouts - http://www.thepacker.com/news/sprouts-ks-ok-linked-salmonella-illnesses
Raw Macadamia Nuts - http://www.fda.gov/Safety/Recalls/ucm487338.htm
Spouted Chia and Flaxseed - http://www.fda.gov/Safety/Recalls/ucm487043.htm
Raw pistachios http://www.fda.gov/Safety/Recalls/ucm486489.htm
http://www.fda.gov/Safety/Recalls/ucm487019.htm
The Packer
http://www.thepacker.com/news/sprouts-ks-ok-linked-salmonella-illnesses
UPDATED: Sprouts in KS, OK linked to salmonella illnesses
By Doug Carder February 22, 2016 | 1:11 pm EST
Raw sprouts and raw nuts are a risk for pathogenic organisms like Salmonella. There are no significant pathogen reduction steps. And although some may suggest testing as a control, it is hit or miss when there are low levels of contamination - so testing as verification but not as control.
Alfalfa Sprouts - http://www.thepacker.com/news/sprouts-ks-ok-linked-salmonella-illnesses
Raw Macadamia Nuts - http://www.fda.gov/Safety/Recalls/ucm487338.htm
Spouted Chia and Flaxseed - http://www.fda.gov/Safety/Recalls/ucm487043.htm
Raw pistachios http://www.fda.gov/Safety/Recalls/ucm486489.htm
http://www.fda.gov/Safety/Recalls/ucm487019.htm
The Packer
http://www.thepacker.com/news/sprouts-ks-ok-linked-salmonella-illnesses
UPDATED: Sprouts in KS, OK linked to salmonella illnesses
By Doug Carder February 22, 2016 | 1:11 pm EST
Corrugated Packaging Process Sufficient to Eliminate Pathogenic Bacteria
The Corrugated Packaging Alliance (CPA) sponsored a study that evaluated the impact of the corrugation process on bacterial pathogens. The study found that the high temperatures used (180 to 200ºF were sufficient to achieve a 5 log reduction of bacteria such as E. coli and Salmonella. We normally would not have considered corrugated boxes an issue, well, now here is the documented proof.
If you want this study for your validation files, you can download that document here.
Corrugated Packaging Alliance
http://www.corrugated.org/ViewPage.aspx?ContentID=88
TEMPERATURE, TIME TESTING PROVES CORRUGATION PROCESS DESTROYS BACTERIA
ITASCA, IL (FEBRUARY 2, 2016) – A new study shows the process of combining linerboard and medium to make corrugated packaging is sufficient to destroy common food pathogens, effectively meeting the U.S. Environmental Protection Agency’s (EPA) requirements for chemical sanitizers.
If you want this study for your validation files, you can download that document here.
Corrugated Packaging Alliance
http://www.corrugated.org/ViewPage.aspx?ContentID=88
TEMPERATURE, TIME TESTING PROVES CORRUGATION PROCESS DESTROYS BACTERIA
ITASCA, IL (FEBRUARY 2, 2016) – A new study shows the process of combining linerboard and medium to make corrugated packaging is sufficient to destroy common food pathogens, effectively meeting the U.S. Environmental Protection Agency’s (EPA) requirements for chemical sanitizers.
Monday, February 22, 2016
Cheese Processor Expands Recall of Cheese with Potential for Listeria
Maytag Dairy Farms expanded its recall to include additional lots of cheese that may be contaminated with Listeria. This initial recall, posted on February 14th, was expanded to one other lot on February 18th and then additional lots were added to the recall on February 19th.
Unfortunately, this issue, the expanding recall or recall creep, has been seen with other Listeria related recalls. It starts when a lot of product is recalled in reaction to a Listeria positive sample - it could be product or product contact sample. But once the regulatory folks start poking around, the realization comes that the company does not have a solid understanding of how well they are controlling Listeria. This is not to say they were not doing Listeria testing, but the testing program was not providing sufficient data to establish a sense of control.
On the other hand, there are examples of companies who have had recalls, but upon analysis of their faculties, the assessment is made that the positive sample was a aberration based on a solid Listeria control program (sanitation SSOPs, process control, and verification testing.)
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm487040.htm
Maytag Dairy Farms Voluntarily Recalls Blue Cheese Products Due to Possible Health Risk
For Immediate Release
February 19, 2016
Unfortunately, this issue, the expanding recall or recall creep, has been seen with other Listeria related recalls. It starts when a lot of product is recalled in reaction to a Listeria positive sample - it could be product or product contact sample. But once the regulatory folks start poking around, the realization comes that the company does not have a solid understanding of how well they are controlling Listeria. This is not to say they were not doing Listeria testing, but the testing program was not providing sufficient data to establish a sense of control.
On the other hand, there are examples of companies who have had recalls, but upon analysis of their faculties, the assessment is made that the positive sample was a aberration based on a solid Listeria control program (sanitation SSOPs, process control, and verification testing.)
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm487040.htm
Maytag Dairy Farms Voluntarily Recalls Blue Cheese Products Due to Possible Health Risk
For Immediate Release
February 19, 2016
Friday, February 19, 2016
Canada - CFIA Announces Recall of Canteloupes Due to Salmonella
The Canadian Food Inspection Agency (CFIA) announced that Freshpoint of Vancouver is recalling Del Monte and Sysco cantaloupes after the Agency tested and found positive Salmonella samples. There have been no injuries to date.
Canadian Food Inspection Agency Recall Notice
http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2016-02-18b/eng/1455857994320/1455858000091
Food Recall Warning - Del Monte and Sysco Imperial Fresh brand cantaloupes distributed by Freshpoint Vancouver, Ltd. recalled due to Salmonella
Canadian Food Inspection Agency Recall Notice
http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2016-02-18b/eng/1455857994320/1455858000091
Food Recall Warning - Del Monte and Sysco Imperial Fresh brand cantaloupes distributed by Freshpoint Vancouver, Ltd. recalled due to Salmonella
Sign Pettition to Support Penn State Extension
Please take a minute of your time to sign the petition to support Penn State Extension.
https://www.change.org/p/restore-funding-to-penn-state-college-of-ag-sciences-research-extension-programs?recruiter=false&utm_source=share_petition&utm_medium=copylink
https://www.change.org/p/restore-funding-to-penn-state-college-of-ag-sciences-research-extension-programs?recruiter=false&utm_source=share_petition&utm_medium=copylink
Wednesday, February 17, 2016
Pecorino Cheese Wrapped in Walnut Leaves Recalled for Listeria
Whole Foods and Forever Foods are recalling Pecorino Aged Cheese wrapped in Walnut Leaves after Forever Foods completed testing and found the sample positive for Listeria.
Wood In Cheese? Not really.
A story on the web has raised an issue - wood in cheese, and this is resulting in more fear mongering than something for concern. The story states that there is wood in cheese and then uses a 2012 case of food fraud with cheese to make the point.
First, while cellulose is found in trees, it is also found in all plant tissue including fruits and vegetables. In cheese, powdered cellulose is used as an anti-clumping agent and is / should be declared on the label when used. In the end, grated cheese manufactures are not putting wood in cheese, it is powered cellulose, and this is 'generally recognized as safe' , or GRAS....but not grass (humor). Powdered cellulose is a good material for use as an anti-clumping agent in grated cheese - it provides stability of both the oil and water phases of the cheese.
According to the Bloomberg report, they tested a number of cheeses and found that some had higher levels of cellulose than the 2 to 4% that is normally used. As far as I can find, there is no established limit for powdered cellulose in cheese listed in the Code of Federal Regulations. In their investigation, some cheese samples were up to 7 or 8% cellulose. If true, that would be high, but this was not a scientific, peer reviewed study.
The 2012 case was that of a PA manufacturer of cheese who was using cheaper cheeses to make grated parmesan cheese. This is a no no. The manufacturer went out of the business in 2014 and according to reports, "Castle President Michelle Myrter is scheduled to plead guilty this month to criminal charges. She faces up to a year in prison and a $100,000 fine." This cheese is no longer on the market, so no need to rifle through your refrigerator in search of fake parmesan from this company.
No doubt, food fraud is a big issue. Olive oil is the poster child for food fraud. With cheese, hopefully manufacturers are using powdered cellulose prudently, but in the end, it is just fiber (pun intended...now that is humor). But if you are worried about it, the solution is easy...grind your own cheese. You will have a better product and you will save the earth from excess packaging.
First, while cellulose is found in trees, it is also found in all plant tissue including fruits and vegetables. In cheese, powdered cellulose is used as an anti-clumping agent and is / should be declared on the label when used. In the end, grated cheese manufactures are not putting wood in cheese, it is powered cellulose, and this is 'generally recognized as safe' , or GRAS....but not grass (humor). Powdered cellulose is a good material for use as an anti-clumping agent in grated cheese - it provides stability of both the oil and water phases of the cheese.
According to the Bloomberg report, they tested a number of cheeses and found that some had higher levels of cellulose than the 2 to 4% that is normally used. As far as I can find, there is no established limit for powdered cellulose in cheese listed in the Code of Federal Regulations. In their investigation, some cheese samples were up to 7 or 8% cellulose. If true, that would be high, but this was not a scientific, peer reviewed study.
The 2012 case was that of a PA manufacturer of cheese who was using cheaper cheeses to make grated parmesan cheese. This is a no no. The manufacturer went out of the business in 2014 and according to reports, "Castle President Michelle Myrter is scheduled to plead guilty this month to criminal charges. She faces up to a year in prison and a $100,000 fine." This cheese is no longer on the market, so no need to rifle through your refrigerator in search of fake parmesan from this company.
No doubt, food fraud is a big issue. Olive oil is the poster child for food fraud. With cheese, hopefully manufacturers are using powdered cellulose prudently, but in the end, it is just fiber (pun intended...now that is humor). But if you are worried about it, the solution is easy...grind your own cheese. You will have a better product and you will save the earth from excess packaging.
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