Iams and Eukanuba dry pet food recalled due to the potential for Salmonella contamination

Proctor and Gamble is issuing a recall for Iams and Eukanuba dry dog food and dry cat food due to the potential to be contaminated with Salmonella. The issue was discovered during product testing. No illnesses have been reported.  

A wide variety of the products are being recalled, but is limited to a 10 day production window. Products were distributed across the US.

Salmonella in pet food can cause infection in pets as well as owners who do not wash their hands after handling contaminated product. Of course there are those people who either let the dog lick their face, or may try a kibble or two.

Dry pet food becomes contaminated with Salmonella through cross contamination in the post-process environment (after extrusion) when either the plant environment is contaminated or when one of the post-process additions (fat or flavoring) is contaminated. The way to prevent this is to prevent Salmonella in plant, specifically in the finished product areas. This is done through good sanitation, air control, as well as the movement of people and materials. Salmonella must also be eliminated from the post-process additions of fat and flavoring through proper processing and handling of those ingredients. Once either the post-process environment becomes contaminated with Salmonella, or one of the post-process addition becomes contaminated, then it can contaminate pet food. Salmonella can survive in the plant and on the dry pet food for months.


FDA Recall Notice
P&G Voluntarily Recalls Limited Quantity of Dry Pet Food Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm365154.htm

Contact
Consumer:
800-208-0172

Media:
Jason Taylor
513-622-1111

FOR IMMEDIATE RELEASE - August 14, 2013 - The Procter & Gamble Company (P&G) has voluntarily recalled specific lots of dry pet food because they have the potential to be contaminated with Salmonella. These lots were distributed in the United States and represent roughly one-tenth of one percent (0.1%) of annual production. No Salmonella-related illnesses have been reported to date in association with these product lots.

What is the Risk? - Household Germ Study

A newly released “study”, the 2013 NSF International Household Germ Study, has sparked some media attention. http://www.nsf.org/business/newsroom/pdf/2013_germ_study_FOR-WEB-ONLY.pdf

The summary report discusses the analysis of 14 common kitchen items for the presence of E. coli, Salmonella, yeast and mold, and Listeria. In they identify:

The six “germiest” items contained the following microorganisms that can cause sickness:
1.) Refrigerator vegetable compartment: Salmonella, Listeria, yeast and mold
2.) Refrigerator meat compartment: Salmonella, E.coli, yeast and mold
3.) Blender gasket: Salmonella, E.coli, yeast and mold
4.) Can opener: Salmonella, E.coli, yeast and mold
5.) Rubber spatula: E. coli, yeast and mold
6.) Food storage container with rubber seal: Salmonella, yeast and mold 

And share their analysis on organisms found.

• E. coli – 36 percent of items contained E. coli. Items with E. coli included the refrigerator meat compartment, rubber spatula, blender gasket, can opener and pizza cutter.
• Salmonella – 36 percent of items had Salmonella including the refrigerator vegetable and meat compartments, can opener, blender gasket and the rubber seal on a food storage container.
• Yeast and mold – All 14 items (100 percent) tested positive for yeast and mold, and six items (43 percent) tested positive at concerning levels. The six items with concerning levels of yeast and mold were the refrigerator vegetable compartment, rubber spatula, blender gasket, refrigerator ice and water dispensers, and the rubber seal on a food storage container.
• Listeria – 14 percent of items tested positive for Listeria. The refrigerator vegetable compartment contained Listeria, as did the refrigerator door seal.

While the summary of the “study” highlights the need for cleaning in the kitchen, it is unknown to what degree this is actually a scientifically based study (statistically sound, peer reviewed, etc). The results are also questionable - the percent of samples found to be positive for Salmonella and E. coli is very high compared to previously published studies. (It is also important to note that this is generic E. coli, not necessarily pathogen E. coli). It would have been nice if they published the actual results so we could see the number of kitchens sampled (was it one kitchen?), percent positive for each item, etc.

Another item missed in this report is the impact of cross contamination during handling of raw foods and subsequent cleaning. This is when there is most likely to be transfer of pathogens to food contact surfaces, including appliance, as well as other foods. Along with this, there is the need for cleaning practices immediately after handling and processing (proper use of cleaning cloths and the use of cleaning/sanitizing agents). 

So yes, proper, routine cleaning of kitchen appliances and utensils is very important, and NSP does provide nice links for cleaning various kitchen appliances, but they miss what many consider a bigger risk for pathogen cross contamination in the kitchen – the potential for cross contamination during handling, processing, and subsequent cleaning. And there will be many who read this and overreact, thinking that their kitchen is full of Salmonella. Unfortunately, too others will carry this story not making any qualifying comments, but rather will probably further embellish upon the results.

Cyclospora outbreak in salad linked to Mexican farm

The cyclospora outbreak has been linked to foodservice bagged salad served at Olive Garden and Red Lobster. The source of the salad was a Mexican farm. The farm, run as a subsidiary of the US produce company Taylor Farms, was said to be a state-of-the-art facility with an exception food safety record. It had been recently inspected by FDA in 2011 and they found no notable issues.

To date, over 400 individuals in 16 states have become ill from salad contaminated with cyclospora. Taylor Farms reports that none of the salad is still on the market.

 

FDA Links Bagged Salad Mix Stomach Bug In 2 States To Mexican Farm
By MARY CLARE JALONICK 08/02/13 11:16 PM ET EDT
http://www.huffingtonpost.com/2013/08/02/cyclospora-stomach-bug-mexican-farm-fda_n_3698075.html


WASHINGTON — The Food and Drug Administration says an outbreak of stomach illnesses in Iowa and Nebraska is linked to salad mix served at local Olive Garden and Red Lobster restaurants and supplied by a Mexican farm.

The outbreak of cyclospora infections has sickened more than 400 people in 16 states in all. The agency says it is still working to determine whether the salad mix is the source of illnesses in the other 14 states.

Local Farmers Worry About New Food Safety Guidelines

WPSU’s Emily Reddy talked with Dr. Luke LaBorde of Penn State and  Kim Tait, a small scale processor, on the FSMA bill and the impact on smaller farms and processors,   [Link to radio report]

FDA proposes fee structure for re-inspections and recalls as part of FSMA

As part of the provisions in FSMA, FDA is setting a fee schedule for re-inspections of a facility when that facility had non-compliance/food safety issues during the initial inspection and for conducting a recall when the company fails to comply with a recall order.

For 2014 (which begins Oct 1, 2013), the fee rate is $237 an hour ($302 when foreign travel is required).

http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm257982.htm?source=govdelivery

So for an all day visit (8 hours - arriving at 8 am and leaving at 4 am, no lunch), a facility is looking at a roughly a $1900 bill from Uncle Sam. Their goal will be to determine that corrective action was aken to resolve the noncompliance issue. Hopefully they can be convinced actions in 30 minutes the the corrective action was successful.

Industry Guidelines for Handling Foodborne Illness Investigation

CIFOR (The Council to Improve Foodborne Outbreak Response) released guidelines for industry to follow in the event of a foodborne illness outbreak investigation. This is very nice resource that warrants a review by every food company.  It provides a thorough review of the steps that occur when there is a foodborne illness that may be associated with an establishment.

The 78 page document lists procedures as well as forms that should be incorporated into a company’s crisis management plan. It details the roles of government and the food establishment in the event of a food emergency.

It was developed through a collaboration of food industry professionals and government authorities including FDA, USDA, and CDC.

Food industry owners or managers, need to print, review, and implement this document as part of the crisis management planning. Then keep it along with the required documentation as part of the company’s proactive action plan in the unfortunate event of the establishment may be involved in food illness outbreak. 

Print it today! 

CIFOR Industry Guidelines

 

HHS News Release 7/30/13

HHS, USDA and the food industry welcome new guidelines promoting industry

Guidelines provide tools for companies aiding government outbreak responders

http://www.hhs.gov/news/press/2013pres/07/20130730b.html

Health and Human Services Secretary Kathleen Sebelius and Agriculture Secretary Tom Vilsack today commended the Council to Improve Foodborne Outbreak Response (CIFOR) for the new CIFOR Foodborne Illness Response Guidelines for Owners, Operators and Managers of Food Establishments.

155 ill from Hepatitis A in pomegranate used in frozen berry mix

The CDC reports that 155 people in 9 states have become ill from hepatitis A after eating frozen mixed berries with 67 people that had been hospitalized. The source of the Hepatitis A was the pomegranate seeds which were imported from Turkey. 

The outbreak was first reported at the end of May, with cases beginning in April and extending into July. The reason is that symptoms do not occur for 2 to 6 weeks after exposure, and then those symptoms can last 2 to 6 months. Symptoms include fever, fatigue, nausea, vomiting, dark urine, and of course, jaundice . Although most people recover, it can cause liver failure in more susceptible individuals (elderly, people with liver disease) .

The organic frozen berry mix was sold by an Oregon company, Townsend Farms, and distributed through Costco. The blend is produced using fresh fruit and then is bought and used fresh by customers to make smoothies and other fruit drinks. So if Hepatitis A is present on the incoming ingredients, it will not be eliminated by processing (viruses will easily survive freezing), and then end up in product the consumer eats. With the long delay in seeing symptoms, it is easy to see why so many may have become infected.

The strain of Hepatitis A is found primarily in North Africa and the Middle East, and one of the ingredients, pomegranate seeds, is said to come from Turkey.

Food safety is important for ingredients used in products that will be used in RTE (ready-to-eat) applications, This is especially difficult when those ingredients are purchased in international markets. If this company lives up to the promise posted on their website, they should have no problems working back to the source of the issue. Unfortunately, this is not the first time berries have been involved in outbreaks. Earlier this year, there was an outbreak in Europe (71) and another in Canada (8). The Canadian product contained pomegranate. So at this point, if a company is using pomegranate, it may be good to stop using it until the safety can be verified. As a consumer, I would forgo my pomegranate-containing smoothie.



Multistate outbreak of hepatitis A virus infections linked to pomegranate seeds from Turkey
Posted July 30, 2013 9:15 AM ET
http://www.cdc.gov/hepatitis/Outbreaks/2013/A1b-03-31/


CDC is collaborating with public health officials in several states and the US Food and Drug Administration (FDA) to investigate a multistate outbreak of hepatitis A virus infections. Results from the ongoing investigation are highlighted below.

Epidemiologic Investigation:

· As of July 29, 2013, 155 people have been confirmed to have become ill from hepatitis A after eating ‘Townsend Farms Organic Antioxidant Blend’ in 9 states: Arizona (23), California (76), Colorado (27), Hawaii (8), New Hampshire (1), New Mexico (9), Nevada (6), Utah (3), and Wisconsin (2). [Note: The cases reported from Wisconsin resulted from exposure to the product in California, and the cases reported from New Hampshire reported fruit exposure during travel to Nevada.]

o 86 (55%) ill people are women
o Ages range from 1 – 84 years;
  -  87 (56%) of those ill were between 40 – 64 years of age.
  -  11 children age 18 or under were also ill. None were previously vaccinated.
o Illness onset dates range from 3/31/2013 – 7/14/2013
o 67 (43%) ill people (all over 18 years of age) have been hospitalized, and no deaths have been reported
o All ill people who reported eating this product purchased it from Costco markets; however, the product was also sold at Harris Teeter stores. No ill people have been identified that bought the product at Harris Teeter at this time.
 o CDC continues to track hepatitis A cases in all states and test specimens in order to determine if any other cases are related to this outbreak.

Cyclospora outbreak linked to bagged salad

The cyclospora outbreak centered in Iowa has been linked to bagged spinach. The brand has not yet been identified. At this point, there is a reported 378 cases in 15 states.

 Cyclospora is a parasite, most often seen in tropical and subtropical regions, results in watery diarrhea, stomach pain, etc (http://pennstatefoodsafety.blogspot.com/2013/07/cyclospora-outbreak-in-ia-and-ne-may-be.html ). If one had to guess, cyclospora oocysts would have contaminated the produce in the field probably from contaminated irrigation water and then it would be unlikely that washing would be sufficient to destroy the oocysts, perhaps even spreading it to more more product and thus more bags in the washing system. Although it could also be that the wash water used was contaminated. Hopefully the investigation will provide that information.

CDC has a listing of organisms and their inactivation by chlorine. (Bottom of this and http://www.cdc.gov/safewater/effectiveness-on-pathogens.html. ) As can be seen, parasites are much more resistant, especially cyclospora (listed in the footnote on the CDC table).

At this point, they have not yet released the information surrounding the brand name. This is interesting in that they know the product is no longer on the shelf. As a consumer, I would be interested in knowing that information so that I could avoid that brand, and then would also have more confidence in buying other brands. Therefore, I think delaying the release of this information, it has the potential to negatively impact sales of other brands of bagged salad.


Salad Mix Behind Food Poisoning Outbreak, Health Officials Say 
By GRANT SCHULTE and MARY CLARE JALONICK 07/30/13 08:02 PM ET EDT  http://www.huffingtonpost.com/2013/07/30/salad-mix-food-poisoning_n_3679072.html

 LINCOLN, Neb. — Health officials in Iowa and Nebraska on Tuesday identified prepackaged salad mix as the source of a severe stomach bug that sickened hundreds of people in both states, but federal authorities said it's not clear whether cyclospora outbreaks elsewhere in the U.S. are also linked to that produce.

Cyclospora is a rare parasite that causes a lengthy gastrointestinal illness, and outbreaks of the illness have been reported in 15 states. The U.S. Centers for Disease Control and Prevention said Tuesday that it's not clear whether all of the illnesses are linked to a single source. The outbreak has sickened at least 145 residents in Iowa and 78 in Nebraska.

Botulism and Home Canned Elk Meat

Each year, those one or two cases of botulism that show up in the news serve as reminders of the importance of following proper processing (and using common sense). In summary, Mr. O’Connell thought he would short cut the canning processing by not going through the full heat process so that he could get more jars of elk meat. Rather, he just got the cans to form a vacuum seal and then moved on to the next batch. And when he heard one of the jars pop (lose vacuum) a week later, he threw it in the refrigerator. A few days later, he ate it for supper. Being a learned man, actually a lawyer, he knew something was wrong when his vision got blurry and his legs become wobbly. It progressed to a point where he lost all strength and had shallow breaths. His doctors were able to figure it out in time to save him.

He did use a pressure canner, but failed to follow process. Then instead of tossing the jar with the popped lid, he ate it.

Here are the links to Penn State’s publications.

Let’s Preserve: Basics of Home Canning

http://pubs.cas.psu.edu/FreePubs/PDFs/ee0066.pdf
 
Let's Preserve Meat and Poultry
http://pubs.cas.psu.edu/FreePubs/PDFs/ee0058.pdf

 

Home Canning Hobby Leads to Near-Fatal Medical Emergency
By Austin Jenkins July 20, 2013 KPLU
http://www.kplu.org/post/home-canning-hobby-leads-near-fatal-medical-emergency

Home canning is regaining popularity as part of the local food movement. If done right, families can enjoy home grown fruits, vegetables and even meat all through the winter. But if done wrong, it can be devastating, if not deadly.

A lawyer for the state of Washington recently learned that lesson the hard way.

On the Friday before Mother’s Day this year, Mike O’Connell was looking forward to spending the weekend with his wife at their home in the Seattle area. During the week, he lives alone in Olympia where he works. But he woke that morning with the strangest affliction: double vision.

“There were two of everything and I had an awful time just shaving and getting ready for work,” O’Connell said.



O’Connell, 67, is chief counsel to Washington’s Legislative Ethics Board. He suspected the double vision was related to some laser eye surgery he recently had. He managed to make it into work, but soon went home. That evening, he experienced more strange symptoms.

“My legs felt rubbery,” he said.

The next morning, he felt even worse. He was bumping into walls. He called his wife.

“I told her, ‘You know, I’m going to stop by the ER on the way up just so somebody can tell me I’m okay and I’m not having a stroke,”’ he said.

At the hospital, that’s exactly what they thought he was having. He heard “stroke in progress” called over the intercom. Suddenly he was surrounded by nurses and doctors. O’Connell’s wife arrived. Test results started coming back. There was no evidence of stroke.

“I didn’t know enough to bring up the fact that I had eaten canned meat,” said O’Connell.

Canned meat. You see, the night before O’Connell woke up with double vision, he had eaten some elk meat from a hunting trip. He canned it himself about a week earlier.

“Borrowed a pressure cooker, used an old family recipe for canning,” O’Connell said.

O’Connell’s mother had canned everything when he was a kid. He wanted to recapture a bit of his childhood. But things started going wrong from the start.

I had way too much meat to deal with,” said O’Connell.

The pressure cooker was too small. O’Connell had already browned the meat in a cast iron pan. So he decided to shortcut the process. Once the jars sealed airtight he would take them out of the pressure cooker and start a new batch. The next day, he heard a pop in the pantry.

“Which I remember as a child was the signal for you’ve lost the seal,” said O’Connell.

O’Connell found the jar with the popped seal, put it in the fridge and ate it the next day. He says it was delicious. The following week he heard another lid pop. Just as he had before, O’Connell found the jar and stuck it in the fridge. And a few days later he ate it for supper.

“This time, it didn’t work out,” O’Connell said.

O’Connell had an upset stomach in the night, but he didn’t connect it to having eaten the meat. He says growing up, he didn’t know anyone who got food poisoning from home canned foods.

At the hospital, once doctors ruled out a stroke, O’Connell was sent home. But he was back in the hospital a few hours later. Now he was having difficulty swallowing. The next morning, Mother’s Day, O’Connell’s daughter, Kelly Weisfield, drove to Olympia to see her dad.

“His voice was very slurred and his eyelids were droopy, but he was sitting up in bed and he was communicative,” Weisfield said.

As the day progressed though, O’Connell’s condition got markedly worse.

“By now, my eyes were closed. My strength—it was just amazing how quickly that went,” O’Connell said.

His breathing was getting shallow. Daughter Weisfield was frustrated with the lack of answers and scared. She called a doctor she knew, a neurosurgeon. He ran through a short checklist of things to rule out. That list included a disease first identified in the 18th century: botulism. Weisfield looked it up online.

“It just made the hair on the back of my neck stand up because it was every single symptom just laid out exactly what my dad was experiencing,” she said.

Botulism is a paralyzing illness caused by what Centers for Disease Control calls the most potent toxin known to science. It’s rare; there were only 20 foodborne cases nationwide in 2011, just one in Washington state last year.

Improperly home canned foods are the leading culprit, especially those low in acid like green beans and, yes, meats. Weisfield called her mom who had just left the hospital.

“And I said, ‘Mom, turn around. You got to go back and tell them to look into this,’” Weisfield said.

Weisfield was relieved, but also terrified that it was too late. Her father could hardly move now. He was having more and more difficulty breathing. The hospital had parked a ventilator outside his room. Weisfield didn’t know what to tell her 10-year-old son, who is very close to his grandfather.

“First thing Connor said was, ‘Are we still going to go on our fishing trip?’ And I could never answer him, because I didn’t know,” she said.

The doctors didn’t even wait to confirm botulism. They ordered a dose of anti-toxin from the CDC. Now the medical mystery was solved. But how did O’Connell get botulism?

Remember he stopped cooking the jars of elk meat when he heard the seals lock in place. Washington State University food safety expert Zena Edwards says that was O’Connell’s nearly fatal mistake.

“All that indicated was it had now become an anaerobic environment, an oxygen-free environment,” Edwards said.

And that’s the strange thing about the bacteria that causes botulism. It thrives when deprived of oxygen. By shortcutting the cooking time, O’Connell failed to kill the bacteria. Instead, he sealed it into the perfect environment for it to produce the poisonous toxin.

Edwards says what happened to O’Connell reaffirms two cardinal rules of home canning: “plan before you can” and “when it doubt, throw it out.”

After receiving the anti-toxin, O’Connell transferred to Swedish Hospital in Seattle for rehab. It took just days for the Botulism to paralyze O’Connell. The recovery would be painfully slow.

“My eyes were the first thing to come back. I still walk with difficulty and use a cane. I have no taste with the exception of chocolate, so I buy chocolate ensure, chocolate mints and night before last, I found where they sell chocolate wine so I had some of that, too,” O’Connell said.

O’Connell doesn’t know if or when he’ll get his taste back. Before the botulism, he was fit and active—a hunter and avid hiker. His daughter says it’s hard to see her dad like this.

“I’m so grateful that he’s made it through. And I’m so sad that he’s gone through all this, and he’s not the same,” Weisfield said.

O’Connell was able to keep that promise he’d made months ago to his grandson to go fishing together on the upper Columbia River. As for future home canning projects, his family has made it clear that’s not going to happen.

Cyclospora outbreak In IA and NE may be due to contaminated vegetables

Approximately 100 people have become ill from Cyclospora in Iowa and Nebraska.  Fresh vegetables are considered the likely source.

Cyclospora is a single cell parasite that infects the intestinal tract when oocysts are ingested.  According to the CDC website (http://www.cdc.gov/parasites/cyclosporiasis/gen_info/faqs.html), the symptoms are watery diarrhea (sometimes  explosive), loss of appetite, weight loss, stomach pain and bloating, increased gas and nausea.  If not treated, symptoms can last several days to over a month.  Patients will often have one or more relapses.  For immunocompromised individuals, symptoms can last much longer.

 


This parasite is more common in tropical and subtropical areas, but has been involved in outbreaks in the US, primarily through contaminated produce.  The last large outbreak was in 1996, when more than 850 become ill from eating contaminated raspberries.





Officials say vegetables likely cause of cyclospora outbreak -

See more at: http://www.thepacker.com/fruit-vegetable-news/Officials-think-fresh-veggies-likely-cause-of-cyclospora-outbreak-215584211.html#sthash.tkfOmaJX.dpuf
The Packer
07/15/2013 04:42:00 PMCoral Beach   

With more than 100 people in at least two states confirmed to have infections from the cyclospora parasite, public health officials investigating the outbreak suspect the culprit is some kind of fresh vegetable.

We are pretty sure it’s not fruit but a vegetable,” said Dr. Patricia Quinlisk, head epidemiologist and medical director for the Iowa Department of Health. “We are trying to correlate what the common source might be.”

FDA Proposes Action Level for Arsenic in Apple Juice

FDA proposed a limit of 10ppb for inorganic arsenic in apple juice.  This is the same level that is in place for drinking water.

This issue garnered attention when that crusader for scaring the heck out of people in the name of public health, Dr. Oz, put a beat down on apple juice claiming that samples had high levels of aresenic.  However, FDA countered with scientific facts -  that they had monitored juice samples for years and had not found such levels AND the methodology used by the Oz quoted study looked at total arsenic and not inorganic aresenic, the harmful form.

If anything, it shows how mass-media-generated misinfomation can be used to force regulation.

FDA NEWS RELEASE
 FDA proposes “action level” for arsenic in apple juice

For Immediate Release: July 12, 2013
Media Inquiries: Theresa Eisenman, 301-796-2805, theresa.eisenman@fda.hhs.gov
Consumer Inquiries: 888-INFO-FDAhttp://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm360466.htm

Agency testing and analysis confirm overall safety of apple juice

The U.S. Food and Drug Administration today proposed an “action level” of 10 parts per billion (ppb) for inorganic arsenic in apple juice. This is the same level set by the U.S. Environmental Protection Agency (EPA) for arsenic in drinking water.

“The FDA is committed to ensuring the safety of the American food supply and to doing what is necessary to protect public health,” said FDA Commissioner Margaret A. Hamburg, M.D. “We have been studying this issue comprehensively, and based on the agency’s data and analytical work, the FDA is confident in the overall safety of apple juice for children and adults.”

“While the levels of arsenic in apple juice are very low, the FDA is proposing an action level to help prevent public exposure to the occasional lots of apple juice with arsenic levels above those permitted in drinking water,” said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine.


The FDA is establishing this threshold to provide guidance to industry. The agency takes the action level into account when considering an enforcement action, if it finds a food product exceeds the threshold.

The FDA has been monitoring the presence of arsenic in apple juice for the past 20 years and has consistently found that samples contain levels of arsenic that are low, with few exceptions. New tools, however, have allowed the agency to better understand the breakdown between organic and inorganic arsenic levels. Last year the FDA released findings from its latest data collection and analysis of 94 samples of arsenic in apple juice. The analysis showed that 95 percent of the apple juice samples tested were below 10 ppb total arsenic; 100 percent of the samples were below 10 ppb for inorganic arsenic, the carcinogenic form of arsenic.

The proposed level of 10 ppb takes into account this sampling data plus a recently completed, peer-reviewed risk assessment of inorganic arsenic in apple juice conducted by FDA scientists. The assessment is based on lifetime exposure.

Inorganic arsenic may be found in foods because it is present in the environment, both as a naturally occurring mineral and because of activity such as past use of arsenic-containing pesticides. A known carcinogen, inorganic arsenic also has been associated with skin lesions, developmental effects, cardiovascular disease, neurotoxicity, and diabetes.

In conducting its new assessment on apple juice, the FDA was able to use data from two studies published in 2010, as well as a 2011 evaluation by the Joint Expert Committee on Food Additives and Contaminants of the Food and Agriculture Organization, part of the United Nations and the World Health Organization.

The agency will accept public comments on the proposed action level and the risk assessment for 60 days.


It's Dr. Oz versus the FDA on apple juice and arsenic
September 16, 2011|By Jeannine Stein, Los Angeles Times / For the Booster Shots blog http://articles.latimes.com/2011/sep/16/news/la-heb-apples-arsenic-oz-20110916

An apple a day may keep the doctor away, but apple juice? That's asking for trouble.

Witness the white-hot flames of controversy this week over Dr. Mehmet Oz's claims that apple juice contains unhealthful levels of arsenic. Here's the background in a nutshell: On his syndicated television show, Oz made the claims about apple juice containing arsenic, which prompted the Food and Drug Administration and others to fire back, saying that Oz's claims were unfounded and that the juice was safe to drink.

Pistachios Recalled Due to Potential Salmonella Contamination

 A California company, Western Mixers Produce and Nut Company, is recalling pistachios due to the potential for the presence of Salmonella.    No illnesses have been reported.


FDA News Release
Western Mixers Produce & Nuts, Inc. Recalls Pistachios Because of Possible Health Risk

http://www.fda.gov/Safety/Recalls/ucm360343.htm

FOR IMMEDIATE RELEASE - July 10, 2013 - Western Mixers Produce & Nut Company of Los Angeles, California is recalling ARO and/or Treasured Harvest Pistachios, because it has 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.

Organic Oregano Recalled Due to Potential for Salmonella

Organic oregano, packed in 2.2 oz jars, is being recalled after Salmonella was discovered during raw material testing.  This product was sold exclusively at BJ Wholesale Club in 15 different states..  No illnesses have been reported.



FDA News Release
Olde Thompson Inc. Issues a Voluntary Recall of Earth’s Pride Organics: Organic Oregano 2.2 Oz Glass Jars With Cork Closure Due to Possible Salmonella Riskhttp://www.fda.gov/Safety/Recalls/ucm360719.htm

FOR IMMEDIATE RELEASE July 12, 2013 - Olde Thompson Inc. Oxnard, CA in cooperation with the FDA is recalling Earth’s Pride Organics: Organic Oregano packaged in a 2.2 oz. glass jar with cork closure, Lot #: 060367, 060692, 061252 and 061864 due to possible contamination by Salmonella. If you have the recalled product, please do not consume it. Please dispose of the recalled product and its container.

Salmonella is known to cause salmonellosis in humans and animals. Symptoms of salmonellosis include diarrhea, abdominal cramps and fever and are known in some cases to be severe enough to require hospitalization and can cause serious complications or death in young children, the elderly, or a person with a compromised immune system. If you have already consumed the product and have concerns about your health, please consult your healthcare provider.

Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation, and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers immediately.

The recalled product is identified and distributed as follows:
Earth’s Pride Organics: Organic Oregano 2.2 oz. in glass jar
UPC code: 400000290942
Sold exclusively at BJ’s Wholesale Club in CT, DE, FL, GA, ME, MD, MA, NH, NJ, NY, NC, OH, PA, RI, and VA, between January 1, 2013 and July 10, 2013
The recall affects 1,075 cases Earth’s Pride Organics: Organic Oregano 2.2 oz in glass jar.
Lot # (s): 060367, 060692, 061252 and 061864 located on the bottom of the jar.

No illnesses have been reported.
The bacterium was discovered during routine sampling of raw materials.


Customers who have purchased these products and have any questions should contact a BJ’s Wholesale Club Member Care Representative at 1-800-BJS-CLUB (800-257-2582) available Monday – Friday, 9AM – 7PM E.D.T., Saturday, 9AM – 6PM E.D.T. and Sunday, NOON – 6PM E.D.T.

Cheese recalled after it was linked to illness

UPDATE - April 4, 2014, CDC issued Notes from Field report.


Whole Foods is recalling Crave Brothers Les Frères cheese in response to a recall issued by the manufacturer, Crave Brothers, when their cheese was linked with 5 illnesses and one death.

 According to the company website, the type of cheese, Les Freres, is a semi-soft cheese.  

(http://www.cravecheese.com/our-cheese.php?Cheesecyclopedia-5)

Description
This European style farmstead cheese was developed with great care to reflect the Crave Brothers' Irish-French heritage. This one-of-a-kind washed-rind cheese has an earthy, mushroomy, fruity flavor and a creamy texture that is softer than Brie and has a nutty aftertaste. It is available in a small version-- Le Petit Frère®.

Appearance
It has a light-colored paste that does not become too runny, and holds its shape well.

Texture
Semi-soft.

Flavor
It is a rich, rind washed cheese with an earthy, fruity flavor. It has just a mildly mushroomy appeal.

The product sold at Whole Foods was packaged pre-cut wedges. Crave Brothers is also recalling - Les Frères (LF225 2/2.5#) with a make date of 7-1-13 or prior, packaged in white plastic with a green and gold label; Petit Frère (PF88 8/8 oz) with a make date of 7-1-13 or prior, packaged in small round wooden boxes; and Petit Frère with Truffles (PF88T 8/8 oz) with a make date of 7-1-13 or prior, packaged in small round wooden boxes.

FDA News Release
Whole Foods Market Recalls Cheese Because of Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm359697.htm
FOR IMMEDIATE RELEASE - July 5, 2013 -Whole Foods Market announces that it is recalling Crave Brothers Les Frères cheese in response to a recall by the Crave Brothers Farmstead Cheese Company of Waterloo, Wisconsin. The cheese is being recalled because it has 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. To date, one illness and one death have been reported. Crave Brothers was informed by regulatory agencies of an ongoing investigation related to potential health risks associated with Listeria monocytogenes. The company immediately ceased the production and distribution of the products.

Handwashing - How many are actually improperly washing?

In a recently released study, researchers found that only 5 percent of people wash their hands correctly. While the study does point out that many people do not wash their hands correctly, the reported 5% seems lower than what we would expect. There may be a few issues with the study.

1) The US Food Code states that proper scrubbing of hands is 10 to 15 seconds (total handwashing time is 20 seconds), while the study uses 15 to 20 seconds. (http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm181242.htm)

2) All observations were conducted on a college town. Perhaps not a great cross-section of the general public.

3) The study was conducted by visual observation – someone standing around in the restroom watching others….now, if  some creeper is hanging out in a bathroom and staring at you, are you going to move on a little quicker than normal and rewash later?

Only 5 Percent of Restroom Patrons Wash Hands Properly, Study Finds

And 1 in 10 don't scrub up at all after flushinghttp://health.usnews.com/health-news/news/articles/2013/06/11/only-5-percent-of-restroom-patrons-wash-hands-properly-study-finds

USNews Health June 11, 2013 RSS Feed Print

TUESDAY, June 11 (HealthDay News) -- The next time you reach out to shake someone's hand, consider this finding: A recent study of hand-washing habits found only 5 percent of people who used the restroom scrubbed long enough to kill germs that can cause infections.
Thirty-three percent didn't use soap, and 10 percent didn't wash their hands at all, according to the study, based on Michigan State University researchers' observations of more than 3,700 people in a college town's public restrooms.

"These findings were surprising to us because past research suggested that proper hand washing is occurring at a much higher rate," lead investigator Carl Borchgrevink, an associate professor of hospitality business, said in a university news release.

Among the other findings:

Men were less likely than women to clean their hands. Fifteen percent of men and 7 percent of women didn't wash their hands at all. When they did wash their hands, only 50 percent of men used soap, compared with 78 percent of women.
People were less likely to wash their hands if the sink was dirty.
People were more likely to wash their hands earlier in the day. This may be because when people are out at night for a meal or drinks, they are relaxed and hand washing becomes less important, the researchers suggested.
People were more likely to wash their hands if they saw a sign encouraging them to do so. 

Linkage of the level of pathogens at farm level to the level at processing

In a recent study, researchers found that pathogen level at the farm level impacted the level of pathogens found in the processing plant, that is, the more pathogens at the farm, the more that were found in the plant. While this is not surprising, it points to the need for added control at the farm level. Unfortunately, there is still a disconnect for some on the impact of farms on downstream contamination issues. While total elimination of pathogens at the farm would unfeasible, a reduction of the level may be achieved through the adoption of improved practices.

Investigators Link Poultry Contamination on Farm and at Processing Plant

CONTACT: Jim Sliwa ASM Newsroom
http://www.asm.org/index.php/asm-newsroom2/88-news-room/journal-tipsheets/91694-investigators-link-poultry-contamination-on-farm-and-at-processing-plant

WASHINGTON, DC – May 31, 2013 -- Researchers at the University of Georgia, Athens, have identified a strong link between the prevalence and load of certain food-borne pathogens on poultry farms, and later downstream at the processing plant. They report their findings in a manuscript published ahead of print in the journal Applied and Environmental Microbiology.

“This study suggests that reducing foodborne pathogen loads on broiler chicken farms would help to reduce pathogen loads at processing, and may ultimately help to reduce the risk of foodborne illness,” says Roy Berghaus, an author on the study. “This is important because most of our efforts towards reducing foodborne pathogens are currently focused on what happens during processing. Processing interventions are effective but they can only do so much.”

Salmonella and Campylobacter bacteria cause an estimated 1.9 million food-borne illnesses in the US annually, and poultry is a major source of both. Earlier studies have linked pathogen prevalence on the farm and at processing, but none has measured the strength of the associations between pathogen loads, according to the report. In the current study, Salmonella and Campylobacter detected at the processing plant were found in farm samples 96 and 71 percent of the time, respectively.

The prevalence of both pathogens dropped during processing, Salmonella from 45.9 percent to 2.4 percent, and Campylobacter from 68.7 to 43.6 percent, according to the report.

The two pathogens are major contributors to human misery in the US. Among 104 different pathogen-food combinations, Campylobacter and Salmonella infections from poultry were recently ranked first and fourth, respectively in terms of “combined impact on the total cost of illness and loss of quality-adjusted life years,” according to the report.

The team suggests that fewer pathogens on the farm would reduce contamination levels at the processing plant, and notes that “vaccination of breeder hens, competitive exclusion products and the use of acidified water during feed withdrawal” have all reduced Salmonella in commercial broiler flocks. However “reliable approaches to reduce Campylobacter colonization are currently unavailable,” although post-processing freezing has reduced Campylobacter loads on carcasses.

A copy of the manuscript can be found online at http://bit.ly/asmtip0513a. The paper is scheduled to be formally published in the June 2013 issue of Applied and Environmental Microbiology.

(R.D. Berghaus, S.G. Thayer, B.F. Law, R.M. Mild, C.L. Hofacre, and R.S. Singer, 2013. Enumeration of Salmonella and Campylobacter spp. in environmental farm samples and processing plant carcass rinses from commercial broiler chicken flocks. Appl. Environ. Microbiol. published ahead of print 26 April 2013 ,doi:10.1128/AEM.00836-13.)

Proposed rule for labeling of injected meat

USDA has issued a proposed rule that would require the label ‘mechanically tenderized” on labels of raw or partially cooked needle or blade tenderized beef. http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/2008-0017.pdf

The Food Safety and Inspection Service (FSIS) is proposing to require the use of the descriptive designation ‘‘mechanically tenderized’’ on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with marinade or solution, unless such products are destined to be fully cooked at an official establishment. Beef products that have been needle- or blade-tenderized are referred to as ‘‘mechanically tenderized’’ products.

Meat products that are needle injected or blade tenderized should be cooked to a higher temperature than intact beef because in the process of injecting or blade tenderizing (as in chopped steak), the needles or blades can push pathogenic bacteria deep into the meat. So like ground beef, the heat has to penetrate further into the meat to kill the bacteria.

Processors inject meat in some cases when they want to marinade the product, or in other cases when they have a cheaper cut of meat that they want to inject solution to help the meat retain more moisture during cooking. Blade tenderizing is done to help break the connective tissue in the meat to make it easier to chew. Unfortunately, too many people cook this meat rare or medium rare, just like regular cuts of steak. But for safety, consumers should cook this type of meat to an internal temperature of 160 F.*(155 F for foodservice.) By requiring meat to be labeled as mechanically tenderized, and by having validated cooking instructions, it is more likely that this meat will be identified as meat that should be cooked to a higher temperature.

*or other temperature that is scientifically validated by the processor.

USDA and EPA Launch U.S. Food Waste Challenge

USDA in conjunction with EPA is launching a new initiative to reduce food waste. They estimate that food waste is roughly 30 to 40 percent of the US Food Supply. Wasted food happens at every part of the food chain, including retail, foodservice, and the consumer. According to the release – “USDA will also work with industry to increase donations from imported produce that does not meet quality standards, streamline procedures for donating wholesome misbranded meat and poultry products, update U.S. food loss estimates at the retail level, and pilot-test a meat-composting program to reduce the amount of meat being sent to landfills from food safety inspection labs.”

http://www.usda.gov/wps/portal/usda/usdahome?contentid=2013/06/0112.xml&contentidonly=true

FDA issues the Reportable Food Registry Annual Report

The Reportable Food Registry (RFR) is a portal established by FDA for parties to report food safety issues. “A reportable food is an article of food/feed for which there is a reasonable probability that the use of, or exposure to, such article of food will cause serious adverse health consequences or death to humans or animals.” This past year, there were 1095 submissions, slightly higher than last year. Of notable items resulting in recalls were Listeria detected in sliced onions, Salmonella in Mangoes, and undeclared milk in a snack bar. Looking at Table 5 Distribution of Primary RFR Entries by Commodity and Hazard- Year 3m, there are a few categories that are worth noting:

Bakery – Undeclared allergens (18)
Animal Feed – Nutrient unbalance (8), Salmonella (5), and drug contamination (4)
Confections – Undeclared allergens (11)
Dairy - Listeria (11) and Allergens (7)
Dressings – Undeclared allergens (5)
Nuts – Salmonella (8)
Fresh Cut Produce – Listeria (15) and Salmonella (6)
Produce RAC – Listeria (10) and Salmonella (22)
Snack foods – Undeclared Allergens (7)
Spices and Seasonings – Salmonella (5) and Allergens (3)

http://www.fda.gov/Food/ComplianceEnforcement/RFR/ucm200958.htm

FDA / USDA release Food Defense Plan Builder

FDA / USDA released a Food Defense Plan Builder – This is a downloadable program for developing a Food Defense Plan. It was  found to be very easy to use. Once you enter in your data, it prints off a nice little food defense plan.   It is actually worth giving it a shot.

http://www.fda.gov/Food/FoodDefense/ToolsEducationalMaterials/ucm349888.htm

General Mills recalls Cinnamon Toast Crunch Bowlpak

General mills is recalling 168 cases of single serve reduced Cinnamon Toast Crunch after one of their ingredient suppliers reported the possible presence of Salmonella in the ingredient. This is a great reminder of the impact of a supplier (and the lab of that supplier) can have on a major company. Although only a small number of cases were recalled, this news release was picked up by every news outlet.

http://www.fda.gov/Safety/Recalls/ucm355309.htm

CDC Report: Listeria Illnesses, Deaths, and Outbreaks — United States, 2009–2011

CDC just released a report detailing Listeria outbreaks in the United States, 2009-2011. In this time frame, ,1651 cases were reported nationally. 

In summary, Listeria monocytogenes is a foodborne pathogen that primarily impacts those in high risk groups – elderly, immunocompromised, and pregnant women. Listeria infection in these individuals leads to bacteremia (bacterial blood infection), meningitis, and death (mortality rate of 21%).

Soft cheeses and cheeses made from unpasteurized milk are the primary vehicles, although there have been cases related to produce (cut celery and cantaloupe). So for high risk groups, individuals in these high risk groups may want to forgo the soft cheeses, cheeses made from unpasteurized milk, and unpasteurized milk.

I think it is important to note what is not on list of responsible food items in this reporting period – deli meats. The meat industry has done a good job in reducing the risk associated with those ready-to-eat meat items. But work needs to continue with all refrigerated RTE items that can support the growth of Listeria. Recently, an interagency report on the risk of Listeria in Retail Delicatessens (http://pennstatefoodsafety.blogspot.com/2013/05/risk-assessment-of-listeria-in-retail.html) highlighted the practices retail stores can take to reduce the risk of Listeria contamination.


CDC MMWR Repot  http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0604a1.htm?s_cid=mm62e0604a1_w

Vital Signs: Listeria Illnesses, Deaths, and Outbreaks — United States, 2009–2011

Early Release
June 4, 2013 / 62(Early Release);1-5

Abstract

Background: Older adults, pregnant women, and persons with immunocompromising conditions are at higher risk than others for invasive Listeria monocytogenes infection (listeriosis), a rare and preventable foodborne illness that can cause bacteremia, meningitis, fetal loss, and death.

Methods: This report summarizes data on 2009–2011 listeriosis cases and outbreaks reported to U.S. surveillance systems. The Listeria Initiative and PulseNet conduct nationwide surveillance to rapidly detect and respond to outbreaks, the Foodborne Diseases Active Surveillance Network (FoodNet) conducts active, sentinel population–based surveillance to track incidence trends, and the Foodborne Disease Outbreak Surveillance System (FDOSS) receives reports of investigated outbreaks to track foods and settings associated with outbreaks.

Results: Nationwide, 1,651 cases of listeriosis occurring during 2009–2011 were reported. The case-fatality rate was 21%. Most cases occurred among adults aged ≥65 years (950 [58%]), and 14% (227) were pregnancy-associated. At least 74% of nonpregnant patients aged <65 years had an immunocompromising condition, most commonly immunosuppressive therapy or malignancy. The average annual incidence was 0.29 cases per 100,000 population. Compared with the overall population, incidence was markedly higher among adults aged ≥65 years (1.3; relative rate [RR]: 4.4) and pregnant women (3.0; RR: 10.1). Twelve reported outbreaks affected 224 patients in 38 states. Five outbreak investigations implicated soft cheeses made from pasteurized milk that were likely contaminated during cheese-making (four implicated Mexican-style cheese, and one implicated two other types of cheese). Two outbreaks were linked to raw produce.
Conclusions: Almost all listeriosis occurs in persons in higher-risk groups. Soft cheeses were prominent vehicles, but other foods also caused recent outbreaks. Prevention targeting higher-risk groups and control of Listeria monocytogenes contamination in foods implicated by outbreak investigations will have the greatest impact on reducing the burden of listeriosis.

Implications for Public Health Practice: Careful attention to food safety is especially important to protect vulnerable populations. Surveillance for foodborne infections like listeriosis identifies food safety gaps that can be addressed by industry, regulatory authorities, food preparers, and consumers.

Berry Mix Containing Pomegranate and Hepatitis A

Update - 6/7/13
There are now 79 cases of Hepatitis A linked to the organic frozen berrry and pomegranante mix.

From CDC

As of June 7, 2013, 79 people with acute hepatitis A infections that may be linked with consumption of a contaminated product have been reported by eight states: Arizona, California Colorado, Hawaii, Nevada, New Mexico, Utah, and Washington. These numbers are expected to change as the investigation continues. 

 

Based on epidemiologic investigation of 55 cases:

• 35 (64%) ill people are women
• Ages range from 2 – 84 years
• Illness onset dates range from 3/16/2013 – 6/1/2013
• 30 (55%) ill people have been hospitalized, and no deaths have been reported
• 40 (73%) of 55 ill people interviewed reported eating “Townsend Farms Organic Antioxidant Blend” frozen berry and pomegranate mix
• 40 persons reported purchasing this product from Costco markets; however,the product was also sold at Harris Teeter stores. No cases have been identified that bought the product at Harris Teeter at this time.

6/3/13
There have been approximately 30 people show have contracted Hepatitis A from an organic frozen berry mix sold by an Oregon company through Costco. 

The blend is produced from fresh fruit and is often used fresh by customers to make smoothies and other fruit drinks. Therefore, if Hepatitis A is present on the incoming ingredients, it will not be eliminated by processing (viruses will easily survive freezing), and then end up in product the consumer eats. It can take as long as 60 days before someone sees the symptoms.

The strain of Hepatitis A is found primarily in North Africa and the Middle East, and one of the ingredients, pomegranate seeds, is said to come from Turkey.

On the company’s website for Townsend Farms (http://www.townsendfarms.com/farms), this is what they have to say about their sourcing:

In addition to our beautiful acreage in the Columbia Gorge, Townsend Farms works with other family farms up and down the I-5 corridor, across the United States, and around the world. The Townsend family personally selects the farms we work with based on shared vision and goals, high standards of quality, a commitment to Good Agricultural Practices (G.A.P.) and sustainable farming methods.

 

Our globally-situated source farms are utilized to provide the freshest produce available no matter the growing season in the Pacific NW, enabling us to provide the best product possible year-round. Under the Townsend Farms umbrella, you can expect the same quality as the produce from our original farm. We confidently provide each source farm on every package of berries, frozen or fresh, private label or our own.

 Food safety is important for ingredients used in products that will be used in RTE (ready-to-eat) applications, This is especially difficult when those ingredients are purchased in international markets. If this company lives up to the promise posted on their website, they should have no problems working back to the source of the issue. Unfortunately, this is not the first time berries have been involved in outbreaks. Earlier this year, there was an outbreak in Europe (71) and another in Canada (8). The Canadian product contained pomegranate. So at this point, if a company is using pomegranate, it may be good to stop using it until the safety can be verified. As a consumer, I would forgo my pomegranate-containing smoothie.




Hepatitis A Outbreak Linked To Oregon Berry Farm

By MARY CLARE JALONICK 05/31/13 09:36 PM ET EDT  AP


http://www.huffingtonpost.com/2013/06/01/hepatitis-a-outbreak_n_3373103.html


WASHINGTON -- The Food and Drug Administration is investigating an outbreak of hepatitis A linked to a frozen organic berry mix sold by an Oregon company.

The FDA and the federal Centers for Disease Control and Prevention said Friday that 30 illnesses are linked to Townsend Farms Organic Anti-Oxidant Blend, which contains pomegranate seed mix. Illnesses were reported in Colorado, New Mexico, Nevada, Arizona and California.
 
Several of those who fell ill reported buying the berry mix at Costco, according to CDC. A Costco spokesman said Friday that the company has removed the product from stores and is attempting to contact members who purchased the product in recent months.

Hepatitis A is a contagious liver disease that can last from a few weeks to a several months. People often contract it when an infected food handler prepares food without appropriate hand hygiene. Food already contaminated with the virus can also cause outbreaks.

Warehouse supevisor faces 5 yrs in prison for falsifying food safety records

A warehouse supervisor may face up to 5 years in prison and a 250,000 fine for falsifying temperature records on an exported frozen chicken. That is a huge price to pay for a guy who probably did not benefit greatly from pushing the shipment before it was ready…..probably too much in a hurry or just didn’t care. Was it the lack of training, or did his managers put expectation in the wrong place – speed instead of safety? Clearly a lack of understanding on the impact of food safety deviations and the severity of punishment on falsifying documentation as related to international agreements.

Can you imagine having to tell your kids you won’t be coming home for 5 years because you will be spending time in the big house with a cell mate named Butch….all for failing to do the job correctly.



Man admits conspiracy in poultry exports to Russia from PascagoulaPublished: May 22, 2013
http://www.sunherald.com/2013/05/22/4683370/man-admits-conspiracy-in-poultry.html
2 other Jackson County men face trial

By ROBIN FITZGERALD — rfitzgerald@sunherald.com

GULFPORT -- An Ocean Springs man has admitted conspiring to violate a trade agreement with Russia by authorizing the export of poultry at higher temperatures than required.

Terry White, 38, was a warehouse supervisor for Gulf Coast Cold Storage in 2009 when he directed others to falsify blast-freezer records and restack loads of poultry to disguise portions considered too "hot" to load onto ships.

The business is a tenant at the Port of Pascagoula.

White accepted a plea agreement Tuesday to conspiracy to commit offenses against the United States. The maximum penalty is five years in prison and a $250,000 fine.

He avoided trial on four other charges with additional penalties of up to 18 years in prison and fines of $760,000.

Peanut butter facility reopens 8 months after Salmonella outreak

After being closed for 8 months due to a Salmonella outbreak in their peanut butter, the Sunland plant plans to reopen. The NM plant issued an extensive recall in September of 2012 ( http://pennstatefoodsafety.blogspot.com/2012/10/peanut-butter-recall-continues-to-expand.html) after 42 people in 20 states become ill (http://www.cdc.gov/salmonella/bredeney-09-12/index.html). The FDA prevented the plant from restarting after their investigation resulted in number of findings including 28 Salmonella-positive environmental samples (http://pennstatefoodsafety.blogspot.com/2012/11/fda-investigation-report-on-sunland.html). FDA kept the facility closed (http://pennstatefoodsafety.blogspot.com/2012/11/fda-prevents-sunland-foods-from.html) under new power granted by FSMA. In December, the facility and FDA reached a deal that provided conditions for the plant to reopen (http://news.yahoo.com/deal-reached-reopen-nm-peanut-butter-plant-214723148--finance.html) if the facility met the requirements of the consent decree with approval by the FDA.

So now 8 months later, the facility will begin making peanut butter for sale. I will stick with my brand that was not involved in an outbreak.



New Mexico plant shuttered for 8 months amid salmonella outbreak is making peanut butter againBy Associated Press,
http://www.washingtonpost.com/national/health-science/new-mexico-plant-shuttered-by-salmonella-outbreak-is-making-peanut-butter-again/2013/05/23/719863cc-c3c8-11e2-9642-a56177f1cdf7_story.html 

May 23, 2013 06:16 PM EDT

ALBUQUERQUE, N.M. — The eastern New Mexico peanut butter plant shuttered eight months ago after a salmonella outbreak is back in production, and company officials say their coveted natural and organic butters could be back on store shelves within a month.
Sunland Inc. Vice President Katalin Coburn says the company last week got the go-ahead from the Food and Drug Administration to restart peanut butter operations at its factory in Portales. It is currently in a test phase of production, she said.

“The restart of the plant is not as simple as turning on a switch,” Coburn said Thursday. “Hopefully we will be back in full production in the next few days.”

The Food and Drug Administration shut the plant in late September after its products were linked to 41 cases in 20 states. Most of those were linked to natural peanut butter the company made for Trader Joe’s.

Food safety violations found during inspection of food delivery trucks

In a recent sting operation, State Police working with PA Department of Ag inspectors stopped and inspected approximately 400 food trucks. Of these 10 were found to have food safety violations – 3 had unsafe temperatures and 7 had unsanitary cargo. 

Transporters of food are an important link in the food supply chain. Unfortunately, this is a link that can be more difficult to control, especially for smaller establishments. This is not the first time that food haulers have been found using poor food handling practices. The State of Indiana found similar issues with haulers in 2011.

 

This inspection demonstrates some of the unsafe practices that can be used by food transporters.

• Temperature control – with fuel prices high, there is a financial incentive for truckers to shut off their refrigeration units, turning them back on right before the delivery is made. In warm weather, this unacceptable practice can be especially troublesome.
• Hauling potentially hazardous chemicals in the same trailer as food – this can be an issue when those chemicals get onto the food packaging and/or on the food.
• Residual chemicals left in the trailer that may contaminate food. As trucks crisscross the country side, they may carry a number of items. It is important for trucks to be well cleaned before carrying food, and when hauling certain chemicals, those trucks should not be carrying food at all.
• Food left uncovered during transport. Foods must be wrapped to prevent contamination during loading, unloading, and transport. This also creates a situation where there is the possibility of intentional contamination.

FDA has written guidance for the sanitary transport of food. These as well as other safe food transporting practices can be found here. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/SanitationTransportation/ucm208199.htm

 

  

 

Pennsylvania State Police

News for Immediate Release

May 13, 2013

  

PA State Police Announce Operation Code R.E.D. Enforcement Results

  

Harrisburg – The Pennsylvania State Police today announced the results of Operation Code R.E.D. (Refrigerated Enforcement Detail) refrigerator food truck inspection enforcement effort held on April 23.  

  

Operation Code R.E.D. targeted commercial vehicles and large trucks transporting potentially hazardous foods.

 

“During Operation Code R.E.D., the Pennsylvania State Police and the Department of Agriculture worked together targeting food trucks to make certain that these trucks and our food are both safe,” said State Police Commissioner Frank Noonan.

 

Public pools and E. coli - an MMWR report

With summer fast approaching, it is great when we come upon a report on microbiological safety as it related to a fun summer-related activity. There is this gem in May 16th’s MMWR: Microbiologic Contamination of Filter Concentrates from Public Pools. Basically, they looked at pool filters from public pools and found that in more than half the samples tested, E. coli was present. Now while this was unlikely the pathogenic type of E. coli, it was certainly the type that screams – “of fecal origin”. Now I guess we all sort-of-figured this poop-particle-in-shorts thing happens, but to see it in writing… The authors go on to suggest that people consider taking pre-swimming showers, but I guess that is not going to happen, especially considering that people look at the pool as a place to bath. But certainly, if someone has diarrhea, they need to stay out of the pool. And this might not be as easy with children who may be willing to forget their stomach is rolling in order to get into the pool on a hot summer day. So then secondly, if your public pool water is looking a little murky, it may be a good sign to keep your head above the water. Go chlorine, and as Cathy Cutter points out, pray for that dilution effect.

Microbiologic Contamination of Filter Concentrates from Public Pools as Evidence of the Need for Improved Swimmer Hygiene — Atlanta, Georgia, 2012
http://www.cdc.gov/media/mmwrnews/2013/0516.html
CDC
Division of News & Electronic Media
404-639-3286

A study of public pools found that feces are frequently introduced into pool water by swimmers. Water samples from pool filters were tested for Escherichia coli, a fecal indicator, which was detected in 93 (58 percent) of 161 samples. The tests cannot determine whether the E. coli represents risk to swimmers, but they do indicate that swimmers frequently introduced fecal material into pool water, which could lead to spreading germs to other swimmers. Swimmers can minimize fecal contamination and help keep germs out water by taking a pre-swim shower and not swimming when ill with diarrhea. Aquatics staff can kill germs in pools by maintaining disinfectant level and pH according to state and local public health standards, which are enforced by environmental health specialists (pool inspectors).

 

 

Risk Assessment of Listeria in Retail Delicantessens

FDA released the Draft Interagency Risk Assessment – Listeria monocytogenes in Retail Delicatessens Technical Report. (http://www.fda.gov/downloads/Food/FoodScienceResearch/RiskSafetyAssessment/UCM351328.pdf). The goal of this report is to further the understanding of the risk of Listeria monocytogenes that is associated with the retail deli case. Listeria monocytogenes can grow on meat and cheese items that are sold in retail deli establishments. As we know, Listeria can grow at refrigeration temperatures and deli meat products have been involved in past outbreak. Therefore it is important for retail establishments to understand how to best limit the risk of Listeria in their retail cases where there are products with exposure during handling and storage, such as cut luncheon meats.

FDA and USDA evaluated various practices in retail deli operations and came up with some best practices to mitigate the risk of Listeria.

While this is a beast of a report at 179 pages, there are some good takeaways. Here some of the highlights, in more common language. Below this, the conclusion from the report and the USDA news release are also included.

1. Start with products that have minimal Listeria risk. While selling products that have anti-Listeria agents helps, this is not always possible. But procuring items that have been produced in establishments with good Listeria control programs is important. It is also important to properly handle those products are handled from the time they are made through the time they are brought into the retail deli establishment. Even small amounts of Listeria introduced can have a huge impact over time.
2. Keep deli retail case temperatures low, certainly below 41 degree F. While Listeria can grow at refrigeration temperatures, it does grow slowly. So the lower below the temperature of 41F, the better.
3. Clean and sanitize the retail deli units regularly, especially the niches within the cooler….like the drain.
4. Prevent cross contamination from other sources. Clean the slicers and the utensils regularly. Ensure that employees are washing hands and wearing gloves.
5. Remember that items that do not allow the growth of Listeria can be sources of contamination. For example, most fresh produce items which does not support the growth of Listeria can still be the source of contamination for meat items that will support growth. So put controls in place for handling and storage of those types of items.
6. If pre-slicing, pre-slice on a clean slicer. ( I am not a fan of pre-slice meat, I prefer sliced to order).

 

Conclusions from the report.

 

This QRA represents the first large-scale effort to model L. monocytogenes cross contamination at retail. The risk assessment model contributes to our understanding of L. monocytogenes transmission, survival, and growth in the retail environment and was used to evaluate how retail practices may impact the predicted risk of listeriosis. The approach used was to evaluate the public health effect of various mitigations under six different baseline conditions that may characterize a retail deli and the RTE food its serves.

Salmonella Typhi Infected Food Employee Potentially Exposes Restaurant Patrons

This past week, a San Francisco foodservice worker diagnosed with Salmonella Typhi, had potentially exposed restaurant patrons to infection (news report below). Salmonella Typhi is the causative agent of typhoid fever (CDC Report below).

As required by the US Food Code, (http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm181242.htm#part2-2), employees must contact their manager before coming to work when they have the symptoms of diarrhea, vomiting or jaundice, or have been diagnosed with, or have been exposed to, one of following reportable agents:
    a) Norovirus,
    b) Hepatitis A virus,
    c) Shigella spp.,
    d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or
     e) Salmonella Typhi

 A question that often arises is why Salmonella Typhi is singled out from the other strains of Salmonella for reporting, especially since other strains of Salmonella are more likely to be involved in foodborne illness cases.

Salmonella Typhi, the causative agent for typhoid fever, is a strain that is only carried by humans and is spread through direct contact or through food handled by an infected person. Basically, the organism passes through the intestinal tract and then invades the bloodstream leading to multisystem infection. If not treated, it invades the liver, spleen, bone marrow, gall bladder and lymph nodes.  

The symptoms are related to the systematic infection that results. The primary symptoms of Typhoid fever are typified by high sustained fever of 103 to 104 degree F, which is related to the intensive infection. Symptoms also include stomach pains, headache, and a rash or rose color spots. Untreated, the disease can progress to delirium, intestinal hemorrhaging, and potentially death (approximately 20% mortality rate). 

In some cases, people can become carriers and will shed the organism. This was the case of Typhoid Mary, a Salmonella typhi- infected house cook who contaminated approximately 50 of the people served with illness (in the years from 1900 to about 1915).  

Salmonella Typhi infection is seldom seen in the United States, in fact, most infections occur when people travel overseas. However, health officials must pay special attention in order to prevent large scale outbreaks.

 

Intentional Contamination Attempt in a Retail Store

Fortunately, we rarely see cases of intentional contamination. But when they occur, we like to point them out as a learning opportunity.

In this case, a woman contaminated orange juice bottles with rubbing alcohol, snuck them into a Starbucks store by hiding those bottles in her purse, and then placed the two contaminated bottles into a store's refrigerated display case. Lukily, another customer saw this and alerted store employees who promptly removed the contaminated bottles.

The motive of the woman is not known at this time.

Police: Woman charged over poisoned juice at California Starbucks store

By Chelsea J. Carter, CNN
updated 9:12 PM EDT, Tue April 30, 2013http://www.cnn.com/2013/04/30/justice/california-starbucks-tainted-juice/

 CNN) -- A California woman who police say planted two bottles of tainted orange juice at a San Jose Starbucks has been charged with attempted murder, a police spokesman said Tuesday. 

Ramineh Behbehanian, 50, is accused of adding rubbing alcohol to the contents of the bottles and then placing them into a refrigerated display case, Police Sgt. Jason Dwyer told reporters.

Cucumbers linked to 73 becoming ill from Salmonella

UPDATE 5/8/13  CDC  - 81 people  infected from 18 states with 29% hospitalized.
http://www.cdc.gov/salmonella/saintpaul-04-13/index.html

CDC is reporting that 73 people have become ill from eating cucumbers contaminated with Salmonella. The cucumbers are from one Mexican producer, and that producer has been put on an import alert by FDA.

According to the CDC report (below): A total of 73 persons infected with the outbreak strain of Salmonella Saintpaul have been reported from 18 states. The number of ill persons identified in each state is as follows: Arizona (9), California (28), Colorado (1), Idaho (2), Illinois (3), Louisiana (1), Massachusetts (1), Maryland (1), Minnesota (8), Nevada (1), New Mexic0 (2), North Carolina (1), Ohio (1), Oregon (2), South Dakota (2), Texas (6), Virginia (2), and Wisconsin (2).

Multistate Outbreak of Salmonella Saintpaul Infections Linked to Imported Cucumbers

Posted April 25, 2013 12:30 PM ET http://www.cdc.gov/salmonella/saintpaul-04-13/index.html

Highlights
· Read the Advice to Consumers »
· A total of 73 persons infected with the outbreak strain of Salmonella Saintpaul have been reported from 18 states.
o 27% of ill persons have been hospitalized, and no deaths have been reported.
· State public health officials are interviewing ill persons to obtain information regarding foods they might have eaten and other exposures in the week before illness.
o Preliminary information indicates that consumption of imported cucumbers is the likely source of infection for the ill persons.
· On April 24, 2013, the U.S. Food and Drug Administration placed Daniel Cardenas Izabal and Miracle Greenhouse of Culiacán, Mexico on Import Alert .
o Cucumbers from these two firms will be denied admission into the United States unless the suppliers show that they are not contaminated with Salmonella.
· Currently, there is no evidence that contaminated cucumbers supplied by Daniel Cardenas Izabal and Miracle Greenhouse are still on the market.
o Due to the time it takes between when a person becomes ill and when the illness is reported, additional ill persons may be identified.
o Consumers and retailers should always follow safe produce handling recommendations . 
· CDC and state and local public health partners are continuing laboratory surveillance through PulseNet to identify additional ill persons and to interview ill persons about foods eaten with before becoming ill. 

Reporting the Risks of Foodborne Illness

This past week, two reports relating to the topic of food risk were issued resulting in a media frenzy. 

One of those reports was CDC’s annual Trends in Foodborne Illness in the United States 2012 (below). CDC analyzes data from FoodNet, a system that tracks foodborne illness in roughly 10 states, and then projects these numbers for the entire country. News stories that were issued, including this Time article (http://healthland.time.com/2013/04/22/cdc-food-safety-report-card/), point out that the rates of foodborne illness have largely remained unchanged.   

Salmonella still remains one of the most common causes of foodborne illness and the number of cases remained roughly the same.

The report indicated that there was an increase in the rate of Campylobacter infection I think it can be argued however, that this may be the result of increased testing for Campylobacter and that the methodology for testing has improved. Campylobacter has traditionally not been an easy organism to culture, so as methodologies have improved, one would guess that labs will find it more often. http://wwwnc.cdc.gov/eid/article/18/3/11-1266_article.htm.  

Raw poultry is a main source of Campylobacter, and while the industry is working to reduce levels on poultry, at this time there is no magic bullet for eliminating it from poultry at the processing level. So it comes down to the consumer controlling it through proper preparation (cooking it to the right temperature), as well as proper handling (preventing cross contamination of food items with the raw product).

Vibrio is another pathogenic organism that has seen an increase. The primary vehicle for Vibrio is raw oysters. There are not many cases reported, probably because there are not many people who eat raw oysters. If consumers ate raw oysters as much as they ate bagged leafy greens, the numbers for Vibrio infections would dwarf all others.

So have the numbers of foodborne illness changed? We know that there are foods that are risky (raw oysters), and that practices for handling and preparing food need to improve throughout the food chain from the farm to the table, but perhaps we can look for a sign from the businesses that aid victims of foodborne illness - the food illness lawyers. According to a posting by one of the preeminent firms from that group….business is down. http://www.marlerblog.com/legal-cases/foodborne-illness-rates-continue-to-fall-and-that-is-a-good-thing/

The other report that garnered media attention, Risky Meat: A CSPI Field Guide to Meat & Poultry Safety (http://cspinet.org/foodsafety/riskymeat.html), was issued by Center for Science in the Public Interest. I think the title of this should have been title….Meats that Pose a Risk for Those Who Fail to Properly Cook and Clean. The strength of the CSPI report is that it reminds us that raw meat has the potential to carry pathogenic bacteria. But the sound bite heard over and over in the media was that chicken and hamburger are high risk meats. Well, these meats are only risky if they are not properly handled and prepared.

While the meat and poultry industry works to reduce the levels of pathogenic microorganisms on raw meat products, those items still have the potential to carry pathogenic microorganisms. But the risk is for people who mishandle or improperly prepare them. CSPI did provide guidance on proper handling and preparation.

 

Winn Dixie Recalls Apple Juice Because of Patulin

Winn-Dixie, a southern supermarket chain is recalling organic apple juice because of patulin, a mycotoxin (toxic fungal metabolite). Patulin is produced by certain mold species, including Penicillium, Aspergillus and Byccochlamus and can be found in fruit, most often apples. FDA has a limit of 50 ug/L in apple juice. 

At high does, it can be acutely toxic, but at lower levels, there is concern it may be a carcinogen, although studies are inconclusive. It is controlled through the prevention of using rotten apples from being processed into products like apple juice. This is accomplished through good pre and post-harvest practices, and the removal of any moldy or rotten fruit prior to processing.


Winn-Dixie Issues Voluntary Recall On Winn-Dixie Organic 100% Apple Juice

http://www.fda.gov/Safety/Recalls/ucm347979.htm?source=govdelivery
FOR IMMEDIATE RELEASE -April 12, 2013 - Winn-Dixie today announced an immediate voluntary recall of 64 FL OZ Winn-Dixie Organic 100% Apple Juice. The product is being recalled as a precaution because it could have levels of “patulin” that exceeds FDA limits. Winn-Dixie has received no reports of any issues associated with Winn-Dixie Organic 100% Apple Juice consumption.

Patulin is a mycotoxin, a by-product of some molds that can grow in fruits and vegetables. The possibility of adverse health consequences resulting from this product is very remote. However, the FDA has determined that products made from concentrate with a patulin level of over 50 parts per billion are subject to a voluntary recall.

Out of an abundance of caution for customers, Winn-Dixie is immediately recalling “64 FL OZ Winn-Dixie Organic 100% Apple Juice from Concentrate with Added Ingredient.” The recall is companywide for Winn-Dixie stores in the states of Florida, Georgia, Alabama, Mississippi, and Louisiana.

Frozen Meals Recalled Due to Link to E.coli Outbreak

UPDATE May 31, 2013

CDC issused the final update on this outbreak.

http://www.cdc.gov/ecoli/2013/O121-03-13/

A total of 35 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) were reported from 19 states.

• 82% of ill persons were 21 years of age or younger.
• 31% of ill persons were hospitalized. Two ill persons developed hemolytic uremic syndrome (HUS), a type of kidney failure, and no deaths were reported.

UPDATE April 4, 2013

Rich Foods expanded the recall of various heat treated, not fully cooked frozen food items.  The recall will encompass what appears to be 10 months of production.
http://www.fsis.usda.gov/News_&_Events/Recall_025_2013_Expanded/index.asp

Rich Foods is recalling close to 200,000 lbs of frozen chicken quesadilla and other frozen products due to a potential link to an outbreak of E.coli O121. In this outbreak, at least 24 people in 15 states have become ill. Product did test positive for the strain, per NY Department of Health.  According to CDC, 78% of those ill are 21 years old or less.  33% are hospitalized, and 1 has HUS (hemolytic uremic syndrome).

This product does have validated cooking instructions (bottom of page), so this product would not be considered a fully cooked product. However the company is recalling product.

The responsible E. coli strain, O121, produces a shiga toxin like the O157:H7 strain that is associated with ground meat, so infection with this organism can result in bloody diarrhea as well as kidney damage.

USDA Recall Notice
http://www.fsis.usda.gov/News_&_Events/Recall_025_2013_Release/index.asp

New York Firm Recalls Frozen Mini Quesadilla, Pizza, Cheese Steak and Other Snack Products Due To Possible E. Coli O121 Contamination 
Recall Release

CLASS I RECALL


FSIS-RC-025-2013

HEALTH RISK: HIGH


WASHINGTON, March 28, 2013 – Rich Products Corporation, a Buffalo, NY firm, is recalling approximately 196,222 pounds of frozen chicken quesadilla and various other heat treated, not fully cooked frozen mini meals and snack items because they may be contaminated with E. coli O121, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to FSIS recall: [View Labels (PDF Only)]

Food Fraud - Horse Meat, Seafood, Honey, etc

With the recent discovery of horse meat in beef sold in Europe, there is an increased awareness of food fraud, the illegal substitution of one food item for another for economic gain. In some cases, it is a straight substation, while in others, it is addition of a filler. In some cases, it may be removal. (Removal would be used when there is chemical that would otherwise render the product unusable such as the removing of antibiotics from honey).

 

While there are been minimal food safety risks to this point, it does raise concerns about traceability and even food defense. Certainly an exception to this was the melamine contamination of wheat gluten that was used in pet foods. In this case, the industrial chemical melamine was added to wheat gluten to increase the level of ‘detectable protein’.  

 

Last month an advocacy group reported that up to 1/3 of seafood sold in restaurants may be mislabeled. One interesting example was that the fish species Escolar was being labeled as white tuna. Problem is that Escolar is the Ex-lax of the seafood world and can result in explosive diarrhea when eaten in large quantities. 

 

Other products that are subject to food fraud include 

• Honey – one of the largest items to be subject to fraud. There is a worldwide network that supplies honey. Cheaper honey from China is often mixed in other countries to escape being labeled “From China”. Problems with Chineese honey – one is that it has been found to contain antibiotics. In other cases, it was diluted. http://www.theglobeandmail.com/technology/science/honey-laundering-the-sour-side-of-natures-golden-sweetener/article562759/  
• Juice Concentrate (Orange and apple)
• Olive Oil
• Milk
• Coffee
• Saffron

 

USP has a Food Fraud Database that links to numerous studies.

 

  

 

Food Fraud: Are Your Ingredients At Risk?

 Wed, 03/06/2013 - 2:17pm

 Lindsey Jahn, Associate Editor, Food Manufacturing

 

 Food fraud is on the rise across the globe, and it is impacting all forms of products — from milk and olive oil to seafood and beef. While some cases of food fraud are due to the efforts of unscrupulous processors, some honest food companies are unknowingly producing items containing fraudulent ingredients.

 

Europe’s meat industry has been in crisis mode since Ireland announced that at least one-third of frozen “beef” burgers produced in the country contained traces — or sometimes much more than traces — of horsemeat. Since then, horsemeat has been detected in many European meat products, from Ikea’s signature Swedish meatballs to prepared meals produced by Nestle.

  

So far, no horsemeat has been detected in the U.S. food supply. But the U.S. food industry is no stranger to other types of food fraud. The U.S. Pharmacopeial Convention (USP) maintains a Food Fraud Database which identifies cases of food fraud occurring in the U.S. The USP in January released its most recent update to the database, which added almost 800 new records of food fraud, increasing the total number of records published in the database by 60 percent.