Allergen Label Error Results in Recall - Allergens in Product Listed as 'May Contain'

UPDATED 2/16/17
This recall, initiated on 2/8/17, was expanded to include product that went to various retail chains.  A label was presented in the last recall notice. While the ingredient statement is not presented in the notice, the front label is shown and this is a pre-printed label.

2/9/17
A Colorado company is recalling its pie product because the allergen statement was incorrect.  Instead of saying it 'contains almond and eggs, the statement on the package said 'may contain almonds and eggs'.  According to the FDA release - "The recall was initiated after it was discovered by the manufacturing facility that the almond and egg-containing product was distributed in packaging that did not have the correct product ingredient statement and allergen declaration. Subsequent investigation indicates the problem was caused by a temporary error in the packaging processes."

It is not stated whether the labels were preprinted or printed on demand on-site, but in either case, labels need to be always reviewed for errors such as this.  With pre-printed labels manufactured by someone else, labels should be evaluated upon receipt.   With in-house generated labels, more care is needed.  Modifications to a print-on-demand label need to be approved and reviewed.  Those modifying or reviewing labels must securitize every word, or as in this case, the word 'May' slipping into the allergen statement resulted in a recall.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm540863.htm
Legendary Baking Issues Allergy Alert-Almonds and Egg in Salted Caramel Chocolate Almond Pie Allergens Declared but Listed Under “May Contain”
For Immediate Release
February 8, 2017

Canned Dog Food Recalled for Pentobarbital

An Indiana firm is recalling it canned dog food, Evanger's Hunk of Beef, after 5 dogs became ill with one passing a way.  A single lot of the product was found to have the sedative Pentobarbital.  The company is recalling 5 lots of material made in the same week of June, 2016 and from the same supplier's lot of material.  Product was sold in retails as well as on-line.  Distribution was to 5 different states.

Pentobarbital is a barbiturate used as a sedative, an anesthetic, and in higher does, as a way to euthanize.  It would be interesting to know how high the levels were in this in that the meat of slaughtered animal carried sufficient amount to affect the dogs eating the product.  The supplier of meat was said to be a USDA facility, one that company was used for 40 years.  Reading the company news release, it seems to suggest that a euthanized animal may have made its way into their meat supply.  Incredible considering this is such a high regulated chemical.  Hopefully FDA will release more information on this.

So pet food operations will need to add this one to their supplier checklist.

Interesting, the company's marketing line...People Food For Pets.  Yeah, maybe if your Dr. Kevorkian.

An interesting history of recalls for Evangers posted on Food Safety News.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm539900.htm
Evanger’s Voluntarily Recalls Hunk of Beef Because Of Pentobarbital Exposure in one Batch of Food
For Immediate Release
February 3, 2017

Canadian Firm Recalls Baby Food for Clostridium botulinum Risk

A Canadian firm is recalling it Apple, Blueberry, and Green Pea baby food due to the potential for Clostridium botulinum.  The recall was issued after a consumer complaint was made.

Hard to say what the specific issue was based on the recall notice, but probably a swollen container. In these types of products, fruits not only hide the flavor of peas from the baby, but they also help to lower the pH / increase the acidity.  This allows a lower heat process.  Not sure if this the case here.

Canadian Food Agency News Release

http://inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/2017-02-03/eng/1486183609229/1486183611972
Food Recall Warning - PC Organics brand Apple, Blueberry & Green Pea strained baby food recalled due to potential presence of dangerous bacteria

Recall date:February 3, 2017 

Reason for recall:Microbiological - Clostridium botulinum

Hazard classification:Class 1 

Company / Firm:Loblaw Companies 

Limited Distribution:National

 Extent of the distribution:Retail

Cookie Dough Company Shuts Down in Light of Listeria Contamination Issue

Aspen Hills, the cookie dough manufacturer with a Listeria contamination issue has decided to shut its operations.  In October, Aspen Hills product was found to contain Listeria by Blue Bell.  The company announced a recall which caused a number of customer companies to announce recalls. At which time FDA conducted an investigation and later issued a Warning Letter.

The Des Moines Register
http://www.desmoinesregister.com/story/money/business/2017/02/02/iowa-cookie-dough-supplier-shuts-down-after-listeria-outbreak/97401586/
Iowa cookie dough supplier shuts down after listeria outbreak
Associated Press 12:09 p.m. CT Feb. 2, 2017

NC Company Recalls Pimento Spread for Listeria Contamination

A North Carolina company is recalling it's pimento spread after NC Department of Agriculture discovered Listeria monocytogens in a random sample.  Product was shipped to 5 different states and there have been no reported illnesses.

At this time, the company is recalling only the lot where the State found the positive sample.  As seen in so many cases where there was Listeria monocytogenes contamination, the company will need to expand the recall if the facility is found not to have good controls in place.  If the issue is related to a specific ingredient used in this specific lot, then it may be just this lot.  However, if it is a equipment contamination issue or a contaminated ingredient used in multiple products, then there may be an expansion of this recall.

FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm539701.htm
Ruth’s Salad Charlotte NC is Recalling Ruth’s Original Pimento Spread 7 oz Because of Possible Health Risk. May Contain Listeria Monocytogenes
For Immediate Release
February 2, 2017

Super Bowl, Chicken Wings and Salmonella

During Super Bowl Sunday, people will eat approximately 1.3 billion chicken wings.  Food service outlets such as Buffalo Wild Wings and Wing Zone will sell 2 to 4 times the amount they normally sell.  For many consumers watching the game at home, they will prepare their own wings, probably for the first time.

Just as we worry about turkey preparation at Thanksgiving, chicken wing preparation on Super Bowl Sunday becomes a concern for foodborne illness.  Why?

• Chicken parts have been found to contain more Salmonella than whole chickens.  While Salmonella is a concern, Campylobacter actually has a higher prevalence on chicken.
• Food service operations will be handling a lot more chicken wings than they normally handle. This may increase the risk of undercooking or cross contamination during handling especially at peak times (such as an hour or two before kickoff).
• People cooking chicken wings at home may also undercook them or contaminate them through mishandling.  This risk is increased when 1) people are doing it for the first time, 2) people are unskilled in the art of chicken wing preparation,  3) people are working with a larger quantity than they are normally use to handling, 4) people have enjoyed one-too-many adult beverages, and 5) a combination of these factors.

Now, we can't let the worry of bacterial contamination stop us from enjoying eating chicken wings during the Super Bowl and (although it would have been much more enjoyable if guys wearing the Black and Gold were playing), and we certainly don't want to have post-game worship sessions with the porcelain throne.  So here are some simple measures:

• Make sure you wings are cooked. When cooking them yourself, check with a thermometer to ensure all wings have reached an internal temperature of 165F or higher..  When purchasing, make sure there is no pink and that the meat is not rubbery.  Better overcooked than undercooked.
• If undercooked, do not eat.  The large amount of alcohol consumption will not save you and may reduce your ability to resist that savory, burning flavor.
• If you have not cooked wings before, consider buying fully cooked wings and then all you have to do is properly reheat.  
• If ordering wings at a foodservice establishment, whether ordering to eat there or to-go, order early. This will help you avoid the rush, and give you time to take corrective action if not properly cooked. 
• If making wings, cook them earlier in the day,....before your guests arrive, before you consume beverages, and while you can concentrate on what you are doing.  With this, be sure to check the temperature and use clean surfaces for the cooked wings.

Other things to remember when handling food...., Keep foods at the right temperature if you will be serving for a number of hours...keep hot foods hot (>140F) and cold foods cold (<40F).  Make sure leftovers get into the refrigerator.  Do not let foods, especially cooked meat, sit out at room temperature for more than a hour or two.  Clean as you go to help prevent cross contamination.

USDA News Release
https://www.usda.gov/wps/portal/usda/usdahome?contentid=2017/01/0011.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent
Beat Foodborne Illness this Super Bowl

FDA Releases Draft Guidance to Assist Sprout Operations Comply with FSMA

FDA released a draft guidance to help sprout operations comply with FSMA regulations. 

The issue with sprouts is that the same conditions that allow the sprouts to grow from seeds also allows bacteria present on the seed to grow, and if these are pathogenic bacteria and the sprouts are eaten raw, then illnesses can occur.  One of the keys is sanitizing the beans before beginning the sprouting process to eliminate any pathogenic bacteria.

FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm536958.htm
FDA Announces Draft Guidance to Help Sprout Operations Comply with Produce Safety Rule
Constituent Update
January 19, 2017

Whole Foods Shuts Down Regional Kitchens

Whole Foods is closing its last three regional kitchens, choosing to move to a "supplier network to create some of the high-quality prepared foods sold in our stores".  As you may recall, the Whole Foods Evert, MA facility received a Warning Letter from the FDA this past summer for a number of minor violations.  Whole Foods has stated that the closures are due to new strategy to streamline operations and thus does not appear to be related to the FDA inspection issues.

The Statesman
http://www.mystatesman.com/business/whole-foods-closing-regional-kitchens-trimming-500-jobs/2cOj6rJ3la5LfwFvS9QcKO/
Whole Foods closing 3 regional kitchens, trimming 500 jobs
business
By Gary Dinges - American-Statesman Staff

CDC Report - 2016 Outbreak of Pathogenic E. coli O157:H7 Associated with Dough Mix

In this week's MMWR, CDC reviews the 2016 outbreak or E. coli O157:H7 associated with a dough mix.  There were 13 people in 9 different states who became ill.  Eight of those people were hospitalized, and two developed HUS (hemolytic uremic syndrome - a condition that can lead to loss of kidney function). 8 of these individuals ate a desert pizza made iwht the mix while one other ate bread sticks made with that dough.

Government inspectors sampled 88 samples of the dough mix at the restaurants and 6 samples of the dry dough mix at the manufacturer and did not find this strain of E. coli, (although strains of  identified non-O157 STEC were found.)

Flour is a raw agricultural commodity, and while level of pathogens such as E. coli and Salmonella are normally very low, there are times when sufficient pathogens can be present to cause illness.  While it seems not one was affected from eating the pizza with this dough, the investigators felt that the thicker desert pizza may not have been cooked as thoroughly.  And when people spread flour on surfaces, such as when working dough, this flour may then get upon other foods.

It is important for not only consumers, but also foodservice operations to treat flour as potentially contaminated.  This means cooking dough thoroughly, cleaning up spilled flour as well as flour spread on surfaces so that it does not come in contact with ready-to-eat foods, and of course, not eating raw dough.

CDC - MMWR
https://www.cdc.gov/mmwr/volumes/66/wr/mm6603a6.htm?s_cid=mm6603a6_e
Notes from the Field: Multistate Outbreak of Escherichia coli O157:H7 Infections Linked to Dough Mix — United States, 2016