It is the scene from Rocky....he is preparing for the big fight, and he starts his day by knocking back a half dozen raw eggs in a glass. Well, hopefully those where conventionally produced eggs and not eggs from free range chickens.
In a study published in Food Control, chicks were separated after hatch...some went to live the life on the open range while the other half were stuck in conventional cages. And as you might predict, the eggs from free range chickens had higher levels of Salmonella (2.6% vs 0 for conventional) and Campylobacter (26.1% versus 7.6% for conventional). This is because free range chickens are more apt to come into contact with biological contaminants and pass those contaminates to the eggs. (Additionally, conventional eggs are washed with a high pH solution, which would further reduce the level of contamination.)
This is not a beat down on Free Range eggs, but people need to recognize the higher risk for eggs from free range chickens, which are often purchased at farmers's markets, farm stands, and such. If buying eggs that are not conventionally produced, you can reduce the risk of illness by properly cooking (over hard or scrambled) and proper handling the eggs.
Food Control
Volume 47, January 2015, Pages 161–165
http://www.sciencedirect.com/science/article/pii/S0956713514003673
Microbiological contamination of shell eggs produced in conventional and free-range housing systemsM.A. Parisia, J.K. Northcutta, , , D.P. Smithb, E.L. Steinberga, P.L. Dawsona
Friday, July 18, 2014
Implementing a Preventive Maintenance Program (PMP)
I thought this was a great article on implementing a preventive maintenance program. A lot of small processors are tasked with implementing a preventive maintenance program in order to pass a third party audit. They go out and buy some fancy software and then begin the arduous task of implementing it. But they soon realize that it is overly burdensome and that their overall operations costs have increased because of higher costs of managing the program are not being offset by improvements in efficiency. Instead of the PM program working for them, they are working for the PM program.
Sometimes a simpler approach is needed. Figure out the most important assets and focus your efforts on them. Don't over maintain, but understand what is going to improve overall performance of you operation taking all costs, including energy, into account.
MFRTech
mfrtech.com/news/501724/4_
4 Things to Know Before Implementing a Predictive Maintenance Program
7/15/2014 9:02:00 AM
It is not a commonly drawn linkage, but the correlation between how we manage our assets and overall sustainability metrics could not be clearer.
However, it's one thing to want a predictive maintenance model, and quite another thing to actually implement it in a manufacturing environment. At times it can seem overwhelming. We have so much data to draw on, and between the rise of Big Data and the Internet of Things (IoT), it can be overwhelming to consider how to achieve true predictive maintenance, above and beyond the preventive maintenance we widely practice.
With that, let's look at four key things we can do as we strive to implement a predictive maintenance approach across our organization, and at the same timein the spirit of our previous messageconsider how these ideas correlate to overall sustainability performance.
Sometimes a simpler approach is needed. Figure out the most important assets and focus your efforts on them. Don't over maintain, but understand what is going to improve overall performance of you operation taking all costs, including energy, into account.
MFRTech
mfrtech.com/news/501724/4_
4 Things to Know Before Implementing a Predictive Maintenance Program
7/15/2014 9:02:00 AM
It is not a commonly drawn linkage, but the correlation between how we manage our assets and overall sustainability metrics could not be clearer.
However, it's one thing to want a predictive maintenance model, and quite another thing to actually implement it in a manufacturing environment. At times it can seem overwhelming. We have so much data to draw on, and between the rise of Big Data and the Internet of Things (IoT), it can be overwhelming to consider how to achieve true predictive maintenance, above and beyond the preventive maintenance we widely practice.
With that, let's look at four key things we can do as we strive to implement a predictive maintenance approach across our organization, and at the same timein the spirit of our previous messageconsider how these ideas correlate to overall sustainability performance.
Thursday, July 17, 2014
Minnesota E. coli Outbreak Sickens 13 People
Thirteen people have become ill from E. coli O111 in Minnesota, and this is being linked to salad served at Applebees because 7 of the 13 ate at one of five different Applebees. This indicates it is probably a supplier issue, most likely produce related.
Of course this doesn't stop the Applebees pile-on. It was hard to find a supporting news story that did not contain Applebees in the title.
Twin Cities News
http://www.twincities.com/health/ci_26146437/e-coli-bacteria-sicken-13-minnesota-health-experts
Minnesota E. coli bacteria sicken 13; experts search for link
By Christopher Snowbeck
csnowbeck@pioneerpress.com
Posted: 07/14/2014 12:01:00 AM CDT
Updated: 07/15/2014 06:32:12 AM CDT
Thirteen people have been sickened, including four who were hospitalized, with food-borne illnesses linked to E. coli bacteria, state health officials said Monday.
Investigators haven't linked the cases to a particular food item, according to an announcement Monday from the Minnesota Department of Health. But all the illnesses were caused by the same genetic strain of E. coli O111, the department said.
Of course this doesn't stop the Applebees pile-on. It was hard to find a supporting news story that did not contain Applebees in the title.
Twin Cities News
http://www.twincities.com/health/ci_26146437/e-coli-bacteria-sicken-13-minnesota-health-experts
Minnesota E. coli bacteria sicken 13; experts search for link
By Christopher Snowbeck
csnowbeck@pioneerpress.com
Posted: 07/14/2014 12:01:00 AM CDT
Updated: 07/15/2014 06:32:12 AM CDT
Thirteen people have been sickened, including four who were hospitalized, with food-borne illnesses linked to E. coli bacteria, state health officials said Monday.
Investigators haven't linked the cases to a particular food item, according to an announcement Monday from the Minnesota Department of Health. But all the illnesses were caused by the same genetic strain of E. coli O111, the department said.
USDA Proposal for Increased Record Keeping Requirements for Grinding of Raw Meat
USDA is proposing a rule that will require official establishments and retail stores to keep records on the meat they grind.
Another Step Forward in Food Safety – What You Need to Know About Grinding Logs
Posted by Marie Bucko, USDA Food Safety and Inspection Service Public Affairs Specialist, on July 16, 2014 at 1:00 PM -
http://blogs.usda.gov/2014/07/16/another-step-forward-in-food-safety-what-you-need-to-know-about-grinding-logs/
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is proposing a requirement for official establishments and retail stores that grind raw beef products to keep detailed and in-depth log record systems.
The proposed grinding log rule is now available for public review at http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/federal-register/proposed-rules.
What are the benefits?
"Official establishments and retail stores that grind raw beef products for sale in commerce must keep records that will fully and correctly disclose all transactions involved in their businesses subject to the Act (see 21 U.S.C. 642). This is because they engage in the business of preparing products of an amenable species for use as human food, and they engage in the business of buying or selling (as meat brokers, wholesalers or otherwise) in commerce products of carcasses of an amenable species. These businesses must also provide access to, and permit inspection of, these records by FSIS personnel."The goal is to improve traceability in a product that can come from many sources. Traceback has been an issue when there are outbreaks of E. coli STEC associated with ground meat.
Another Step Forward in Food Safety – What You Need to Know About Grinding Logs
Posted by Marie Bucko, USDA Food Safety and Inspection Service Public Affairs Specialist, on July 16, 2014 at 1:00 PM -
http://blogs.usda.gov/2014/07/16/another-step-forward-in-food-safety-what-you-need-to-know-about-grinding-logs/
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is proposing a requirement for official establishments and retail stores that grind raw beef products to keep detailed and in-depth log record systems.
The proposed grinding log rule is now available for public review at http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/federal-register/proposed-rules.
What are the benefits?
Friday, July 11, 2014
Using Food Thermometers - Dial Versus Digital
By Megan Lane, Penn State Food Science Undergraduate Student
In a recent study published in the July/August 2014 edition of Food Protection Trends, Instant-read Food Thermometer Accuracy in Measuring End-point Temperature in Ground Beef Patties Prepared by Three Methods, researchers evaluated the dial and digital food thermometers for measuring cooking temperature in ground beef patties. While both types of thermometers demonstrated to be useful in determining the temperature of foods, the digital food thermometer proved to be the better choice for multiple reasons.
First is the sensor area. Dial food thermometers have a sensor spanning from the tip of the probe, two to three inches up the stem of the probe. Digital food thermometers have a sensor located in the tip of the probe, measuring to be about one centimeter in length. Because the length of the sensor is much shorter in digital thermometers, it’s useful when measuring thin pieces of meat or foods like hamburgers.
Second is the accuracy. Dial thermometers are a lower grade of technology, so they need to be calibrated upon their initial use and then on a regular basis after that. If it’s not calibrated, dial thermometers will not be as accurate as they could be. Digital thermometers, on the other hand, do not need to be calibrated, making them more accurate to begin with and easier to use. In this study, investigators found that dial thermometers were ± 2°C to 6°C (without calibration), while digital thermometers were ± 1°C compared to the standard.
Third is the time it takes to get the reading. Even though both types of thermometers are advertised to be “instant-read food thermometers,” these readings are not instant. It is important to note that both types need time for readings to stabilize in order to provide accurate results. In this study, it was found that a dial thermometers response time ranged from 18 – 55 seconds, whereas a digital thermometers response time ranged from only 16 – 40 seconds.
Lastly is the price. Dial food thermometers are cheaper than digital food thermometers, but the increased price of digital thermometers provides more benefits (faster stabilization time, no need for calibration, the ability to be used in thinner products, and finally, more accurate readings).
This study also evaluated the process of measuring temperature in ground beef patties. A key point of the study showed that as the meat cooks, a temperature gradient exists at different points within the meat patty and decreases the accuracy of thermometer readings. The accuracy of the readings was also varied by the frequency of patty flips and whether or not the patties had toppings on them. Researchers suggested that in order to reduce variation, burgers be flipped frequently and that they be plain. The problem with this recommendation is that constant flipping dries burgers out and people do like to add toppings during cooking. Therefore, consumers should take this into account to ensure burgers reach the proper temperature.
In a recent study published in the July/August 2014 edition of Food Protection Trends, Instant-read Food Thermometer Accuracy in Measuring End-point Temperature in Ground Beef Patties Prepared by Three Methods, researchers evaluated the dial and digital food thermometers for measuring cooking temperature in ground beef patties. While both types of thermometers demonstrated to be useful in determining the temperature of foods, the digital food thermometer proved to be the better choice for multiple reasons.
First is the sensor area. Dial food thermometers have a sensor spanning from the tip of the probe, two to three inches up the stem of the probe. Digital food thermometers have a sensor located in the tip of the probe, measuring to be about one centimeter in length. Because the length of the sensor is much shorter in digital thermometers, it’s useful when measuring thin pieces of meat or foods like hamburgers.
Second is the accuracy. Dial thermometers are a lower grade of technology, so they need to be calibrated upon their initial use and then on a regular basis after that. If it’s not calibrated, dial thermometers will not be as accurate as they could be. Digital thermometers, on the other hand, do not need to be calibrated, making them more accurate to begin with and easier to use. In this study, investigators found that dial thermometers were ± 2°C to 6°C (without calibration), while digital thermometers were ± 1°C compared to the standard.
Third is the time it takes to get the reading. Even though both types of thermometers are advertised to be “instant-read food thermometers,” these readings are not instant. It is important to note that both types need time for readings to stabilize in order to provide accurate results. In this study, it was found that a dial thermometers response time ranged from 18 – 55 seconds, whereas a digital thermometers response time ranged from only 16 – 40 seconds.
Lastly is the price. Dial food thermometers are cheaper than digital food thermometers, but the increased price of digital thermometers provides more benefits (faster stabilization time, no need for calibration, the ability to be used in thinner products, and finally, more accurate readings).
This study also evaluated the process of measuring temperature in ground beef patties. A key point of the study showed that as the meat cooks, a temperature gradient exists at different points within the meat patty and decreases the accuracy of thermometer readings. The accuracy of the readings was also varied by the frequency of patty flips and whether or not the patties had toppings on them. Researchers suggested that in order to reduce variation, burgers be flipped frequently and that they be plain. The problem with this recommendation is that constant flipping dries burgers out and people do like to add toppings during cooking. Therefore, consumers should take this into account to ensure burgers reach the proper temperature.
Wednesday, July 9, 2014
FAO Releases Top Ten Parasite List
The FAO (Food and Agricultural Organization of the United Nations) released a "Top Ten" list identifying the food-borne parasites of greatest global concern. Fortunately, there are only four that have any importance in the US and Canada. Most cases of parasitic infection have been isolated cases. The fout include:
The risk, although small, increases with consumption of produce from developing countries. Such as the case with Cyclospora in raspberries, lettuce, and basil. Washing in potable water is a common practice that helps to mitigate this risk.
Contaminated water and produce irrigated with contaminated water has been an issue that has contributed to Cryptosporidium and Giardia outbreaks.
According to the report "Taxoplasmosis is a recognized concern of physicians for women during pregnancy, but emphasis is placed on potential contamination from cats rather than from foodborne infection".
Trichinellosis cases are still seen, but primarily limited to undercooked game meat (bear, wild boar, and marine mammals). Taenia, primarily Taenia solium (tapeworm associated with undercooked pork) have been seen in a few cases, primarily associated with people who have immigrated from Central and South America.
Undercooked seafood have been a source of a number of parasites (Anisakis ssp, Dipyllobothium, Echinostomidae, Nonophyetes, Opisthorchis, Clonorchis, Paragoniumus, Pseudoterranova), but there have been very few cases of each over the last 30 or 40 years.
- Toxoplasma
- Cryptosporidium
- Cyclospora
- Giardia
The risk, although small, increases with consumption of produce from developing countries. Such as the case with Cyclospora in raspberries, lettuce, and basil. Washing in potable water is a common practice that helps to mitigate this risk.
Contaminated water and produce irrigated with contaminated water has been an issue that has contributed to Cryptosporidium and Giardia outbreaks.
According to the report "Taxoplasmosis is a recognized concern of physicians for women during pregnancy, but emphasis is placed on potential contamination from cats rather than from foodborne infection".
Trichinellosis cases are still seen, but primarily limited to undercooked game meat (bear, wild boar, and marine mammals). Taenia, primarily Taenia solium (tapeworm associated with undercooked pork) have been seen in a few cases, primarily associated with people who have immigrated from Central and South America.
Undercooked seafood have been a source of a number of parasites (Anisakis ssp, Dipyllobothium, Echinostomidae, Nonophyetes, Opisthorchis, Clonorchis, Paragoniumus, Pseudoterranova), but there have been very few cases of each over the last 30 or 40 years.
Moldy Yogurt Can Make You Sick
In September of 2013, a manufacturer of Greek yogurt recalled product in September of 2013 due to the fact that consumers were complaining of mold in the product. While it was claimed to be a spoilage mold, there were reported illnesses.
Researchers discovered that the mold found in yogurt, Mucor circinelloides f. circinelloides, can cause illness. While this organism is traditionally looked upon as a opportunistic pathogen, it can survive through the GI tract, as was seen in mice studies. The researchers also indicated the potential to produce harmful metabolites, although Mucor circinelloides has not been known to produce mycotoxins. According to the report, "This study demonstrates that M. circinelloides can spoil food products and cause gastrointestinal illness in consumers and may pose a particular risk to immunocompromised patients."
Now, it is hard to tell from this report whether there was an gastrointestinal infection associated with these cases or people are just reacting to the metabolites produced by the mold. Generally in past cases where infections have occurred in people, there have normally been underlying health issues in the person.
So from a more simplistic viewpoint, when one eats food that has mold that shouldn't be there, there is a good possibility it is going to give one an upset stomach, at the least. Molds will produce metabolites within the food, or even in the gut, that can cause an adverse reaction. Certainly some molds will be worse than others...some can produce really bad metabolites, some that have been categorized as mycotoxins, while others can cause infections, especially in high risk individuals.
It is interesting to point out, that manufacturer of the yogurt product has been critical of this report.
Consumers - Don't eat food that has mold that shouldn't be there, especially if you are in a high risk group.
Producers and processors - prevent food from unwanted mold...most of this can be prevented through good sanitation, but processing controls may also be needed.
MBio
http://mbio.asm.org/content/5/4/e01390-14
Analysis of a Food-Borne Fungal Pathogen Outbreak: Virulence and Genome of a Mucor circinelloides Isolate from Yogurt
Researchers discovered that the mold found in yogurt, Mucor circinelloides f. circinelloides, can cause illness. While this organism is traditionally looked upon as a opportunistic pathogen, it can survive through the GI tract, as was seen in mice studies. The researchers also indicated the potential to produce harmful metabolites, although Mucor circinelloides has not been known to produce mycotoxins. According to the report, "This study demonstrates that M. circinelloides can spoil food products and cause gastrointestinal illness in consumers and may pose a particular risk to immunocompromised patients."
Now, it is hard to tell from this report whether there was an gastrointestinal infection associated with these cases or people are just reacting to the metabolites produced by the mold. Generally in past cases where infections have occurred in people, there have normally been underlying health issues in the person.
So from a more simplistic viewpoint, when one eats food that has mold that shouldn't be there, there is a good possibility it is going to give one an upset stomach, at the least. Molds will produce metabolites within the food, or even in the gut, that can cause an adverse reaction. Certainly some molds will be worse than others...some can produce really bad metabolites, some that have been categorized as mycotoxins, while others can cause infections, especially in high risk individuals.
It is interesting to point out, that manufacturer of the yogurt product has been critical of this report.
Consumers - Don't eat food that has mold that shouldn't be there, especially if you are in a high risk group.
Producers and processors - prevent food from unwanted mold...most of this can be prevented through good sanitation, but processing controls may also be needed.
MBio
http://mbio.asm.org/content/5/4/e01390-14
Analysis of a Food-Borne Fungal Pathogen Outbreak: Virulence and Genome of a Mucor circinelloides Isolate from Yogurt
Monday, July 7, 2014
Foster Farms Recalls Chicken Produced in March
Foster Farms issued a recall for chicken part products produced from March 7 to March 11 with sell by dates that range from March 7 to March 31st. Most of this chicken will have already been used unless it was frozen. The recall was issued due to the positive link of a Salmonella Heidelberg illness on June 23, 2014, that was associated with the consumption of a boneless skinless chicken breast product in California with an illness onset date of May 5, 2014.
CDC reports that as of July 2, 2014,a total of 621 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 29 states and Puerto Rico, since March 1, 2013. 36% have required hospitalization.
FSIS News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-044-2014-release
California Firm Recalls Chicken Products Due to Possible Salmonella Heidelberg Contamination
Class I Recall 044-2014
Health Risk: High Jul 4, 2014
Congressional and Public Affairs
Adam Tarr (202) 870-0810 or (202) 720-9113
EDITOR’S NOTE: The release is being reissued July 4 to update the distribution, production dates, and “Use or Freeze by” and “Best by” date ranges, as well as to provide an updated product list.
WASHINGTON, July 4, 2014 – Foster Farms, a Livingston, Calif., based establishment, is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness.
The recalled product includes fresh chicken products sold by retailers under Foster Farms or private label brand names, with varying “use or freeze by”dates ranging from March 16 through March 31, 2014, and frozen Sunland Chicken products with “best by” dates from March 7 through March 11, 2015. The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection. The chicken products were produced from March 7 through March 13, 2014. These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in Alaska, Arizona, California, Hawaii, Idaho, Kansas, Nevada, Oklahoma, Oregon, Utah and Washington. The list of products subject to recall can be accessed here. We will continue to update the list as more information is available. FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers’ freezers.
CDC reports that as of July 2, 2014,a total of 621 persons infected with seven outbreak strains of Salmonella Heidelberg have been reported from 29 states and Puerto Rico, since March 1, 2013. 36% have required hospitalization.
FSIS News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2014/recall-044-2014-release
California Firm Recalls Chicken Products Due to Possible Salmonella Heidelberg Contamination
Class I Recall 044-2014
Health Risk: High Jul 4, 2014
Congressional and Public Affairs
Adam Tarr (202) 870-0810 or (202) 720-9113
EDITOR’S NOTE: The release is being reissued July 4 to update the distribution, production dates, and “Use or Freeze by” and “Best by” date ranges, as well as to provide an updated product list.
WASHINGTON, July 4, 2014 – Foster Farms, a Livingston, Calif., based establishment, is recalling an undetermined amount of chicken products that may be contaminated with a particular strain of Salmonella Heidelberg, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Foster Farms conduct this recall because this product is known to be associated with a specific illness.
The recalled product includes fresh chicken products sold by retailers under Foster Farms or private label brand names, with varying “use or freeze by”dates ranging from March 16 through March 31, 2014, and frozen Sunland Chicken products with “best by” dates from March 7 through March 11, 2015. The products subject to recall bear the establishment number “P6137,” P6137A” or “P7632” inside the USDA mark of inspection. The chicken products were produced from March 7 through March 13, 2014. These products were shipped to Costco, Foodmaxx, Kroger, Safeway and other retail stores and distribution centers in Alaska, Arizona, California, Hawaii, Idaho, Kansas, Nevada, Oklahoma, Oregon, Utah and Washington. The list of products subject to recall can be accessed here. We will continue to update the list as more information is available. FSIS and the company want the public to be aware that the products are most likely no longer available for purchase, but may be in consumers’ freezers.
Wednesday, June 25, 2014
Extension Event Linked to Salmonella Outbreak
A Salmonella outbreak occurred at a Cooperative Extension sponsored workshop in Alabama, resulting in at least 19 cases of salmonellosis. Workshop volunteers and seniors became ill after eating food served during the luncheon, which featured chicken, salad, and a roll.
This topic is one that resonates with many of us since we often sponsor events where others are responsible for serving food. As can be seen in this case, the sponsoring organization's name is tied to it (although the church may have cooked the food). But guess who is going to receive the negative media exposure? In this news story, Extension Educator's name is even listed.
Also stated in the news report is that one senior unfortunately died, although the direct link has not been established....yet. If a link is established and a lawsuit is filed, who will have the deepest pockets - the church who made the food or the Extension system that sponsored the event?
Whether you are contracting out production to a company, or counting on volunteers from an organization to make your food, when your name is on it, you better have more than hope that they are doing a good job? Are the members of that organization trained? Are they ensuring that the critical controls are being met (in this case, cooking the chicken to the right temperature)? Do they run a clean operation with an eye on preventing cross contamination?
So the person sponsoring the event is not an expert on food preparation? In this case, the event was focused on senior issues, but it could be 4H, Master Gardners, or even natural gas. While we can hope, wouldn't it be better to: 1) get training, 2) ensure that the organization has the right credentials (trained, inspected, etc), and/or 3) get someone involved who can help you ensure that food is safe.
Decatur Daily.com
http://www.decaturdaily.com/news/local/article_e8182216-f8e3-11e3-818e-0017a43b2370.html
At least 19 ill after eating chicken lunch
Staff report decaturdaily.com | 0 comments
Two dozen or more people who attended a workshop on senior citizens services last month in Decatur may have contracted salmonella or the E. coli virus from a chicken lunch.
Michael Tubbs, executive director of Community Action Partnership in Decatur, said about two dozen of his volunteers and employees became sick after eating the lunch May 30 at Bridge Builders Church on Beltline Road.
71-year-old Decatur man died six days after eating the food, but no cause of death has been confirmed.
The Alabama Cooperative Extension Service sponsored the luncheon, and extension agent A Renee’ Heard was the contact person, Tubbs said. Heard did not return phone calls this week.
This topic is one that resonates with many of us since we often sponsor events where others are responsible for serving food. As can be seen in this case, the sponsoring organization's name is tied to it (although the church may have cooked the food). But guess who is going to receive the negative media exposure? In this news story, Extension Educator's name is even listed.
Also stated in the news report is that one senior unfortunately died, although the direct link has not been established....yet. If a link is established and a lawsuit is filed, who will have the deepest pockets - the church who made the food or the Extension system that sponsored the event?
Whether you are contracting out production to a company, or counting on volunteers from an organization to make your food, when your name is on it, you better have more than hope that they are doing a good job? Are the members of that organization trained? Are they ensuring that the critical controls are being met (in this case, cooking the chicken to the right temperature)? Do they run a clean operation with an eye on preventing cross contamination?
So the person sponsoring the event is not an expert on food preparation? In this case, the event was focused on senior issues, but it could be 4H, Master Gardners, or even natural gas. While we can hope, wouldn't it be better to: 1) get training, 2) ensure that the organization has the right credentials (trained, inspected, etc), and/or 3) get someone involved who can help you ensure that food is safe.
Decatur Daily.com
http://www.decaturdaily.com/news/local/article_e8182216-f8e3-11e3-818e-0017a43b2370.html
At least 19 ill after eating chicken lunch
Staff report decaturdaily.com | 0 comments
Two dozen or more people who attended a workshop on senior citizens services last month in Decatur may have contracted salmonella or the E. coli virus from a chicken lunch.
Michael Tubbs, executive director of Community Action Partnership in Decatur, said about two dozen of his volunteers and employees became sick after eating the lunch May 30 at Bridge Builders Church on Beltline Road.
71-year-old Decatur man died six days after eating the food, but no cause of death has been confirmed.
The Alabama Cooperative Extension Service sponsored the luncheon, and extension agent A Renee’ Heard was the contact person, Tubbs said. Heard did not return phone calls this week.
Tuesday, June 24, 2014
Cheese Product Recalled Due to Low Preservative Levels
Kraft is recalling a small amount of cheese product due to the fact it did not contain a sufficient amount of the preservative, sorbic acid. Sorbic acid is effective in preventing the growth of yeast and mold. With inadequate amounts, there would be a greater chance that the product would spoil due to mold or yeast growing on the product during the expected shelf-life of the product. By recalling this product, Kraft prevents a bigger issue down the road if there were to be numerous complaints of moldy product.
Could this be a safety issue....probably not since it is unlikely that people would eat cheese with mold on it, however some people can have allergic reactions to mold and some molds due produce mycotoxins (which can be harmful).
FDA News Release
http://www.fda.gov/Safety/Recalls/ucm402337.htm
Kraft Foods Group Voluntarily Recalls Small Quantity of Velveeta Original Pasteurized Recipe Cheese Product Due to Low Levels of Preservative Ingredient
Contact
Consumer: 800-310-3704 news@kraftfoods.com
Media: Russ Dyer 847-646-4538
FOR IMMEDIATE RELEASE - June 19, 2014- Kraft Foods Group is voluntarily recalling 260 cases of Velveeta Original Pasteurized Recipe Cheese Product because it does not contain appropriate levels of sorbic acid, a preservative ingredient. While unlikely, the affected product could spoil prematurely and/or lead to food borne illness. Therefore, the company is issuing this recall as a precaution.
This recall affects one batch of product made on one manufacturing line during a few hours of production. The product was shipped to three Walmart distribution centers and may have been redistributed to stores in up to 12 Midwest states. The affected products may have been shipped to Walmart stores in Colorado, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Nebraska, North Dakota, Ohio, South Dakota and Wisconsin. These products were not shipped outside of the U.S.
The following specific batch of product is being recalled:
Consumers can find the case code date on the side of the package. No other products outside this time period on this case code date are affected by this recall, nor are any other Kraft or Velveeta products affected.
The affected product was identified during a review of finished product samples. The company is taking action to ensure it doesn't happen again.
Consumers who purchased any of these products should not eat them. They should return them to the store where they purchased them for an exchange or full refund. Consumers also can contact Kraft Foods Consumer Relations at 1-800-310-3704 between 9 am and 6 pm {Eastern).
Could this be a safety issue....probably not since it is unlikely that people would eat cheese with mold on it, however some people can have allergic reactions to mold and some molds due produce mycotoxins (which can be harmful).
FDA News Release
http://www.fda.gov/Safety/Recalls/ucm402337.htm
Kraft Foods Group Voluntarily Recalls Small Quantity of Velveeta Original Pasteurized Recipe Cheese Product Due to Low Levels of Preservative Ingredient
Contact
Consumer: 800-310-3704 news@kraftfoods.com
Media: Russ Dyer 847-646-4538
FOR IMMEDIATE RELEASE - June 19, 2014- Kraft Foods Group is voluntarily recalling 260 cases of Velveeta Original Pasteurized Recipe Cheese Product because it does not contain appropriate levels of sorbic acid, a preservative ingredient. While unlikely, the affected product could spoil prematurely and/or lead to food borne illness. Therefore, the company is issuing this recall as a precaution.
This recall affects one batch of product made on one manufacturing line during a few hours of production. The product was shipped to three Walmart distribution centers and may have been redistributed to stores in up to 12 Midwest states. The affected products may have been shipped to Walmart stores in Colorado, Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Nebraska, North Dakota, Ohio, South Dakota and Wisconsin. These products were not shipped outside of the U.S.
The following specific batch of product is being recalled:
| Product Size | Name of Product | Units / Case | Case Code Date/Time Tange | Case UPC Code | Consumer Package Code Date/Time Range | Consumer Package UPC Code |
|---|---|---|---|---|---|---|
| 32 OZ(2 LB) | VELVEETA ORIGINAL PASTEURIZED RECIPE CHEESE PRODUCT | 12 | 17 DEC 2014 10:54 - 14:35 ONLY | 10021000611611 | 17 DEC 2014 09:34 - 13:15 ONLY | 021000611614 |
Consumers can find the case code date on the side of the package. No other products outside this time period on this case code date are affected by this recall, nor are any other Kraft or Velveeta products affected.
The affected product was identified during a review of finished product samples. The company is taking action to ensure it doesn't happen again.
Consumers who purchased any of these products should not eat them. They should return them to the store where they purchased them for an exchange or full refund. Consumers also can contact Kraft Foods Consumer Relations at 1-800-310-3704 between 9 am and 6 pm {Eastern).
Monday, June 16, 2014
Clover Sprouts Linked to E. coli Outbreak
CDC is reporting that a total of 17 people have become ill from E. coli STEC and this has been linked to raw closer sprouts. Product was made in Idaho. Illnesses have been identified in 5 states (ID, MI, MT, UT, and WA).
Raw seed sprouts are a high risk food. Sprouts have been involved in a number of outbreaks of Salmonella, and in this cases as well as the massive outbreak in Germany, STEC E. coli.
CDC News Release
http://www.cdc.gov/ecoli/2014/O121-05-14/index.html
Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Raw Clover Sprouts
Posted June 10, 2014 3:30 PM ET
Raw seed sprouts are a high risk food. Sprouts have been involved in a number of outbreaks of Salmonella, and in this cases as well as the massive outbreak in Germany, STEC E. coli.
CDC News Release
http://www.cdc.gov/ecoli/2014/O121-05-14/index.html
Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Raw Clover Sprouts
Posted June 10, 2014 3:30 PM ET
Highlights
- As of June 9, 2014, a total of 17 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121 (STEC O121) have been reported from five states.
- The number of ill persons identified in each state is as follows: Idaho (3), Michigan (1), Montana (2), Utah (1), and Washington (10).
- 47% of ill persons have been hospitalized. No ill persons have developed hemolytic uremic syndrome (HUS), and no deaths have been reported.
- Epidemiology and traceback investigations conducted by local, state, and federal officials indicated that contaminated raw clover sprouts produced by Evergreen Fresh Sprouts, LLC of Idaho are the likely source of this outbreak.
- In interviews, 12 (86%) of 14 ill persons reported eating raw clover sprouts in the week before becoming ill.
- Raw clover sprouts have not been recalled from Evergreen Fresh Sprouts. Because contaminated sprouts may still be available on the market, CDC recommends that consumers do not eat any raw clover sprouts produced by Evergreen Fresh Sprouts.
- The Washington State Department of Health
and the Idaho Department of Health and Welfare
Eat Fish, the Benefit Outweighs the Risk
FDA recently provided guidance that pregnant women, breastfeeding mothers and young children should be eating fish. For many years, women have avoided eating seafood due to the potential for that seafood may contain Methylmercury. a neurotoxin that can be harmful to the brain and nervous system if a person is exposed to too much of it. Of course, this could be a concern for child development. FDA revised previous advise because the nutrients in seafood, namely the omega 3 fatty acids are really good for health - including brain function and cardiovascular health.
Now some fish are better than others in that some species are more likely to have higher amounts, so these fish should be avoided by high risk groups - Tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel.
Eggs were once demonized because of cholesterol, but now we realize that they aren't bad. So we see once again a balanced diet that incorporates a wide variety of foods is important. It is important to evaluate the benefits as well as the risks, and make sure that we are not giving up a lot of food because we are afraid of a little of the bad.
FDA News Release
http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm
Fish: What Pregnant Women and Parents Should Know
Draft Updated Advice by FDA and EPA
June 2014
The FDA and the EPA are revising their joint fish consumption Advice and Questions & Answers to encourage pregnant women, those who may become pregnant, breastfeeding mothers, and young children to eat more fish and to eat a variety of fish from choices that are lower in mercury. This is a DRAFT for which you may provide comment. Once finalized, it will replace the current advice which was issued in 2004.
Now some fish are better than others in that some species are more likely to have higher amounts, so these fish should be avoided by high risk groups - Tilefish from the Gulf of Mexico, shark, swordfish, and king mackerel.
Eggs were once demonized because of cholesterol, but now we realize that they aren't bad. So we see once again a balanced diet that incorporates a wide variety of foods is important. It is important to evaluate the benefits as well as the risks, and make sure that we are not giving up a lot of food because we are afraid of a little of the bad.
FDA News Release
http://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm393070.htm
Fish: What Pregnant Women and Parents Should Know
Draft Updated Advice by FDA and EPA
June 2014
The FDA and the EPA are revising their joint fish consumption Advice and Questions & Answers to encourage pregnant women, those who may become pregnant, breastfeeding mothers, and young children to eat more fish and to eat a variety of fish from choices that are lower in mercury. This is a DRAFT for which you may provide comment. Once finalized, it will replace the current advice which was issued in 2004.
Tuesday, June 3, 2014
Lean, Finely Textured Beef (aka Pink Slime) Making a Comeback; Lawsuit Against News Media Moves Forward
As beef prices continue to rise, it looks as though people are starting to look at lean, finely texturized beef as a low cost alternative. As USDA has said, there are no risks associated with the product.
At the same time, the lawsuit by the producer of LFTB against the ABC news moves forward. In this case, BPI, the producer, claims the news outlet's unfair labeling of the product as unsafe caused the company to lose billions.
Fox News
http://www.foxnews.com/leisure/2014/05/27/pink-slime-is-having-comeback/
Pink slime is having a comeback
Published May 27, 2014
FoxNews.com
Facebook274 Twitter203 Gplus
Two years after the public backlash against pink slime, sales of processed beef byproduct are rebounding, thanks to soaring beef prices.
At the same time, the lawsuit by the producer of LFTB against the ABC news moves forward. In this case, BPI, the producer, claims the news outlet's unfair labeling of the product as unsafe caused the company to lose billions.
Fox News
http://www.foxnews.com/leisure/2014/05/27/pink-slime-is-having-comeback/
Pink slime is having a comeback
Published May 27, 2014
FoxNews.com
Facebook274 Twitter203 Gplus
Two years after the public backlash against pink slime, sales of processed beef byproduct are rebounding, thanks to soaring beef prices.
Execs of Egg Company Plead Guilty to Selling Contaminated Eggs
The executives of the Iowa Egg Producer that was responsible for selling eggs that sickened thousands with Salmonella pleaded guilty. The company will pay 6.8 million in fines and the executives face up to a year in prison and additional fines.
The Iowa Egg Salmonella Outbreak occurred back in 2010. CDC reported in December of 2010 that 1,939 individuals became infected with Salmonella. In addition to causing the illnesses, the company ,Quality Egg, pleaded guilty to "giving cash bribes to a U.S. Department of Agriculture inspector to approve and allow poor-quality chicken eggs to be sold to the public; introducing adulterated food into interstate commerce, according to the DOJ" and selling eggs mislabeled to hide how old they were by having its employees affix labels to egg shipments that had false expiration dates with the "intent to mislead state regulators and retail egg customers regarding the true age of the eggs,"
Reuters
http://www.reuters.com/article/2014/06/03/usa-lawsuit-foodpoisoning-idUSL1N0OK13P20140603
UPDATE 1-Quality Egg admits to selling tainted eggs, bribing official
Tue Jun 3, 2014 2:54pm EDT
By P.J. Huffstutter
CHICAGO, June 3 (Reuters) - Quality Egg LLC and two top executives on Tuesday admitted to selling substandard eggs containing a "poisonous" substance and bribing a federal inspector in a food-safety scandal that sickened tens of thousands, the U.S. Department of Justice said.
The Iowa-based company, once among the United States' largest producers of shelled chicken eggs, along with owners Austin and Peter DeCoster, pleaded guilty Tuesday to federal charges in connection with the massive nationwide salmonella outbreak in 2010.
The Iowa Egg Salmonella Outbreak occurred back in 2010. CDC reported in December of 2010 that 1,939 individuals became infected with Salmonella. In addition to causing the illnesses, the company ,Quality Egg, pleaded guilty to "giving cash bribes to a U.S. Department of Agriculture inspector to approve and allow poor-quality chicken eggs to be sold to the public; introducing adulterated food into interstate commerce, according to the DOJ" and selling eggs mislabeled to hide how old they were by having its employees affix labels to egg shipments that had false expiration dates with the "intent to mislead state regulators and retail egg customers regarding the true age of the eggs,"
Reuters
http://www.reuters.com/article/2014/06/03/usa-lawsuit-foodpoisoning-idUSL1N0OK13P20140603
UPDATE 1-Quality Egg admits to selling tainted eggs, bribing official
Tue Jun 3, 2014 2:54pm EDT
By P.J. Huffstutter
CHICAGO, June 3 (Reuters) - Quality Egg LLC and two top executives on Tuesday admitted to selling substandard eggs containing a "poisonous" substance and bribing a federal inspector in a food-safety scandal that sickened tens of thousands, the U.S. Department of Justice said.
The Iowa-based company, once among the United States' largest producers of shelled chicken eggs, along with owners Austin and Peter DeCoster, pleaded guilty Tuesday to federal charges in connection with the massive nationwide salmonella outbreak in 2010.
Dry Pet Food Recalled After Small Quantity of Suspect Product Is Shipped
A pet food manufacture is recalling its dry dog food for potential Salmonella contamination. It appears from the text that the product was on hold and got released by accident. There were only 62 bags involved. From the release below:
This is a good reminder for companies to ensure that 'hold' product does not inadvertently get shipped. This company will get a lot of bad publicity and a potential FDA visit all for 62 bags of dog food. Also, many retailers of that product line will use this as an opportunity to return slow moving product. It has the potential to be a very costly error.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm399662.htm
Hill’s Pet Nutrition, Inc. Voluntarily Recalls 62 Bags of “Science Diet® Adult Small & Toy Breed™” Dry Dog Food in California, Hawaii and Nevada Because of Potential Health Risk
Contact Consumer: 1-800-445-5777
FOR IMMEDIATE RELEASE - June 2, 2014 - Hill’s Pet Nutrition, Inc. of Topeka, KS is voluntarily recalling 62 bags of Science Diet® Adult Small & Toy Breed™ dry dog food as they have the potential to be contaminated with Salmonella. The suspect product, part of a single production run, was distributed to 17 veterinary clinic and pet store customers in California, Hawaii and Nevada between April 24 and May 13, 2014. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
This product was accidentally released, as revealed during a routine inventory reconciliation. All 17 affected customers have been contacted by Hill’s and there have been no reported illnesses related to this product to date.
This is a good reminder for companies to ensure that 'hold' product does not inadvertently get shipped. This company will get a lot of bad publicity and a potential FDA visit all for 62 bags of dog food. Also, many retailers of that product line will use this as an opportunity to return slow moving product. It has the potential to be a very costly error.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm399662.htm
Hill’s Pet Nutrition, Inc. Voluntarily Recalls 62 Bags of “Science Diet® Adult Small & Toy Breed™” Dry Dog Food in California, Hawaii and Nevada Because of Potential Health Risk
Contact Consumer: 1-800-445-5777
FOR IMMEDIATE RELEASE - June 2, 2014 - Hill’s Pet Nutrition, Inc. of Topeka, KS is voluntarily recalling 62 bags of Science Diet® Adult Small & Toy Breed™ dry dog food as they have the potential to be contaminated with Salmonella. The suspect product, part of a single production run, was distributed to 17 veterinary clinic and pet store customers in California, Hawaii and Nevada between April 24 and May 13, 2014. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
Monday, June 2, 2014
Salmonella cases linked to sprouted chia seed powder
Sprouted Chia Seed Powder is being recalled after being linked to 12 cases of salmonellosis.
The company, Navitas Naturals, the Superfood Company, imports chia seed from Mexico and then sprouts the seed, dries and then grinds into a powder. So it appears that this sprouting process could be an amplification step for Salmonella. Salmonella, coming in on the seed, could potentially grow during the sprouting process (depending on the conditions used for sprouting). Once present in higher numbers, this bacteria would survive in the dry powder form for long periods of time (similar to how it survived in other low moisture products such as peanut butter). Salmonella has been an issue in other sprouted seed product , as evidenced by a number of outbreaks and recalls, because of these same reason of being present on the raw seed and being amplified/grown in the sprouting process.
Chia seed has gained in popularity for containing high levels per serving of protein, Omega 3 fatty acids and high dietary fiber. From a functionality standpoint, it forms a gel that can be used as a thickening agent. It imparts no real flavor, so you can add it to foods without having to worry about accounting for new flavors. According to the company website, the nutritional benefits are increased in the sprouting process. But so is its risk of Salmonella.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm399151.htm
Navitas Naturals Issues Voluntary Recall for Organic Sprouted Chia Seed Powder Products
Contact:
Consumer: Consumer Care Team 1-888-886-3879
Media: Media Communications Team 1-888-645-4282
FOR IMMEDIATE RELEASE - May 28, 2014 - Navitas Naturals, the Superfood Company is voluntarily recalling products which contain Organic Sprouted Chia Powder due to possible health risks related to Salmonella contamination. “We have chosen to voluntarily recall products containing Organic Sprouted Chia Powder with the goal of utmost safety for our consumers” stated Zach Adelman, Navitas Naturals CEO.
The company, Navitas Naturals, the Superfood Company, imports chia seed from Mexico and then sprouts the seed, dries and then grinds into a powder. So it appears that this sprouting process could be an amplification step for Salmonella. Salmonella, coming in on the seed, could potentially grow during the sprouting process (depending on the conditions used for sprouting). Once present in higher numbers, this bacteria would survive in the dry powder form for long periods of time (similar to how it survived in other low moisture products such as peanut butter). Salmonella has been an issue in other sprouted seed product , as evidenced by a number of outbreaks and recalls, because of these same reason of being present on the raw seed and being amplified/grown in the sprouting process.
Chia seed has gained in popularity for containing high levels per serving of protein, Omega 3 fatty acids and high dietary fiber. From a functionality standpoint, it forms a gel that can be used as a thickening agent. It imparts no real flavor, so you can add it to foods without having to worry about accounting for new flavors. According to the company website, the nutritional benefits are increased in the sprouting process. But so is its risk of Salmonella.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm399151.htm
Navitas Naturals Issues Voluntary Recall for Organic Sprouted Chia Seed Powder Products
Contact:
Consumer: Consumer Care Team 1-888-886-3879
Media: Media Communications Team 1-888-645-4282
FOR IMMEDIATE RELEASE - May 28, 2014 - Navitas Naturals, the Superfood Company is voluntarily recalling products which contain Organic Sprouted Chia Powder due to possible health risks related to Salmonella contamination. “We have chosen to voluntarily recall products containing Organic Sprouted Chia Powder with the goal of utmost safety for our consumers” stated Zach Adelman, Navitas Naturals CEO.
Wednesday, May 28, 2014
Superbugs, Antibiotic Resistance, and Foster Farms Chickens
The term “Superbug”, a label coined by the US media, refers to those bacteria that cause serious disease in humans. Infections from these pathogens are difficult to treat in that those organisms have resistance to a number of commonly used antibiotics (multi-antibiotic resistance). Every time the discussion of superbugs comes up, people immediately identify food as the/a major issue. Primarily they identify meat and poultry as a source in the development and dissemination of superbugs. While there are antibiotic resistant bacteria associated with meat and poultry, the following facts should help clarify some of the myths associated with multi-drug resistant pathogens.
- According to the CDC, the most important source of antibiotic resistant organisms is in hospitals. Along with this, is the over prescribing of antibiotics to people by doctors.
- The use of antibiotics in animals is regulated - the administration of those drugs if limited to prevention and control of illness in the herd or flock, and that administration provides sufficient time so that there are no residues in the meat at the time of slaughter. The use of antibiotics for growth is not permitted.
- The classes of antibiotics used in animals are generally different than those used in people.
- Having antibiotic resistance does not necessarily mean an organism is a superbug - many organisms can have resistance to antibiotics and not cause illness, or in other cases, pathogens can have resistance to antibiotics that are not normally used to treat human illness.
- Many bacteria have naturally occurring antibiotic resistance, so to have raw meat or poultry with no antibiotic resistance microorganisms is impossible.
- If people properly handle and prepare / cook meat, they will eliminate all potential pathogens that may be present. Antibiotic resistance does not give organisms the ability to survive proper cooking or cleaning.
Now this is not to say that people can’t get ill from multi-antibiotic resistant pathogens. There has been the ongoing case of Foster Farms chicken in California that had been a source of severe illness. Some product was recalled – that was product that was cooked at a Costco store and then most likely mishandled leading to cross contamination. Foster Farms, the producer of the chicken, has what appears to be an on-going issue with consumers getting ill from the raw chicken parts that are purchased by consumers through retail stores. While USDA has worked with the facility to put in an action plan, it did not force the company to issue a recall.
Much of the debate is whether Salmonella should be considered an adulterant. To this point in time, it is not considered an adulterant provided the company has safe handling instructions labeled on the product, and the company is following standard accepted practices. But will consumers properly handle and cook poultry?
There is a push to make those multi-antibiotic resistant strains of Salmonella an adulterant, but this is a slippery slope. Not all multi-antibiotic strains are responsible for making people ill. In fact, the Salmonella strain in the Foster Farms case have antibiotic resistance to antibiotics that are rarely used to treat people for salmonellosis. So what can the science support? What is practical, considering that Salmonella has been associated with birds much longer than modern man has been around?
Tuesday, May 27, 2014
Hemp - coming to a store near you...by the way of Canada
Hemp, a variety of cannabis , has been highly restricted for being grown in the United States because the other varieties of cannabis, marijuana, are illegal...and it is not always obvious which form one is growing.
But hemp, the varieties with lower THC levels, can be used for a variety of products including hemp seed foods, hemp oil, wax, resin, rope, cloth, pulp, paper, and fuel. In fact, there is a long history of using hemp for making fiber and paper.
As for nutrition (as per Wikipedia)
A Canadian firm has taken a lead in moving the hemp hearts, a highly nutritive component into the US. According to the Bloomberg article below, the company is looking to triple its production to meet the increasing demand.
Bloomburg BusinessWeek
http://www.businessweek.com/articles/2014-05-22/hemp-lands-in-supermarkets-sheds-its-stoner-stigma
Hemp Enters the Mainstream
By Matthew Boyle May 22, 2014
The sachets of hemp hearts on the shelves at Costco (COST), Safeway (SWY), and Whole Foods Market (WFM) are Mike Fata’s last laugh. The founder of Manitoba Harvest has spent the past decade working to transform hemp—a variety of cannabis—from the butt of weedy jokes into a supermarket staple. Fata’s investors are particularly happy about the mass-market breakthrough. “Our customers are bright enough to know that it does not have dope in it if Costco’s selling it,” says Jim Taylor, a founding partner of Avrio Capital, a Calgary-based venture capital company that was one of Manitoba Harvest’s early backers.
Looser cultivation restrictions and the food industry’s hunger for produce that packs a protein punch have helped distance hemp from its more notorious relative. Hemp contains less than 0.5 percent of the mind-bending compound tetrahydrocannabinol, or THC, that gives marijuana its potency. Earlier this year the U.S. government finally recognized hemp as distinct from cannabis. A federal ban on commercial cultivation, however, is still in force.
But hemp, the varieties with lower THC levels, can be used for a variety of products including hemp seed foods, hemp oil, wax, resin, rope, cloth, pulp, paper, and fuel. In fact, there is a long history of using hemp for making fiber and paper.
As for nutrition (as per Wikipedia)
Approximately 44% of the weight of hempseed is edible oils, containing about 80% essential fatty acids (EFAs); e.g., linoleic acid, omega-6 (LA, 55%), alpha-linolenic acid, omega-3 (ALA, 22%), in addition to gamma-linolenic acid, omega-6 (GLA, 1–4%) and stearidonic acid, omega-3 (SDA, 0–2%). Proteins (including edestin) are the other major component (33%). Hempseed's amino acid profile is "complete" when compared to more common sources of proteins such as meat, milk, eggs and soy.[11] Hemp protein contains all nutritionally significant amino acids, including the 9 essential ones[12] adult bodies cannot produce. Proteins are considered complete when they contain all the essential amino acids in sufficient quantities and ratios to meet the body's needs. The proportions of linoleic acid and alpha-linolenic acid in one tablespoon (15 ml) per day of hemp oil easily provides human daily requirements for EFAs.
A Canadian firm has taken a lead in moving the hemp hearts, a highly nutritive component into the US. According to the Bloomberg article below, the company is looking to triple its production to meet the increasing demand.
Bloomburg BusinessWeek
http://www.businessweek.com/articles/2014-05-22/hemp-lands-in-supermarkets-sheds-its-stoner-stigma
Hemp Enters the Mainstream
By Matthew Boyle May 22, 2014
The sachets of hemp hearts on the shelves at Costco (COST), Safeway (SWY), and Whole Foods Market (WFM) are Mike Fata’s last laugh. The founder of Manitoba Harvest has spent the past decade working to transform hemp—a variety of cannabis—from the butt of weedy jokes into a supermarket staple. Fata’s investors are particularly happy about the mass-market breakthrough. “Our customers are bright enough to know that it does not have dope in it if Costco’s selling it,” says Jim Taylor, a founding partner of Avrio Capital, a Calgary-based venture capital company that was one of Manitoba Harvest’s early backers.
Looser cultivation restrictions and the food industry’s hunger for produce that packs a protein punch have helped distance hemp from its more notorious relative. Hemp contains less than 0.5 percent of the mind-bending compound tetrahydrocannabinol, or THC, that gives marijuana its potency. Earlier this year the U.S. government finally recognized hemp as distinct from cannabis. A federal ban on commercial cultivation, however, is still in force.
Walnuts Recalled Due to Positive Listeria Test
FDA released three recall notices for walnuts after FDA testing found a sample positive for Listeria at the supplier, Golden State Foods. Walnuts from California, were sold in MO, KS, and IL.
Walnuts would not be considered high risk for Listeria - walnuts are shelf stable - dry (low moisture) are stored at ambient temperatures. It is unlikely that Listeria would support the growth of Listeria, but if walnuts were used an ingredient in a higher moisture product, such as a salad, then the walnuts could be a source of Listeria.
It is hard to tell why walnuts were tested in the first place outside the fact that it may be used as an ingredient in a moister refrigerated RTE product.
What we don't know was the level of contamination on the walnuts to start. Generally absence/presence testing is done. Do the level of contamination may have been low and thus the associated risk would be low. According the FDA Risk Assessment for Listeria , there would be very low risk, even for susceptible populations, when the contamination rate is less than 100 CFU/meal. Certainly testing will be able to detect below this level
FDA Recall Notices
Sherman Produce Recalls Bulk and Packaged
Walnuts Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm398734.htm
Contact Consumer: 314-231-2896
FOR IMMEDIATE RELEASE - May 21, 2014 - St. Louis-based Sherman Produce is voluntarily recalling walnuts comprising of 241 cases of bulk walnuts packaged in 25 lb bulk cardboard boxes and Schnucks brand 10 oz trays with UPC 00338390032 with best by dates 03/15 and 04/15 because the products are potentially contaminated with Listeria monocytogenes. Listeria monocytogenes is 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.
Walnuts would not be considered high risk for Listeria - walnuts are shelf stable - dry (low moisture) are stored at ambient temperatures. It is unlikely that Listeria would support the growth of Listeria, but if walnuts were used an ingredient in a higher moisture product, such as a salad, then the walnuts could be a source of Listeria.
It is hard to tell why walnuts were tested in the first place outside the fact that it may be used as an ingredient in a moister refrigerated RTE product.
What we don't know was the level of contamination on the walnuts to start. Generally absence/presence testing is done. Do the level of contamination may have been low and thus the associated risk would be low. According the FDA Risk Assessment for Listeria , there would be very low risk, even for susceptible populations, when the contamination rate is less than 100 CFU/meal. Certainly testing will be able to detect below this level
FDA Recall Notices
Sherman Produce Recalls Bulk and Packaged
Walnuts Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm398734.htm
Contact Consumer: 314-231-2896
FOR IMMEDIATE RELEASE - May 21, 2014 - St. Louis-based Sherman Produce is voluntarily recalling walnuts comprising of 241 cases of bulk walnuts packaged in 25 lb bulk cardboard boxes and Schnucks brand 10 oz trays with UPC 00338390032 with best by dates 03/15 and 04/15 because the products are potentially contaminated with Listeria monocytogenes. Listeria monocytogenes is 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.
Friday, May 23, 2014
Using Yelp Reviews to Help Fight Foodborne Illness
A study was done to use Yelp, a restaurant review website, as a way to identify restaurants that may have caused foodborne illness. Investigators went through about 300,000 reviews using word identification software to identify roughly 500 that may have had an illness. From this, investigators further refined the list to 129, of which 27 individuals agreed to answer a survey.
Great? I am not seeing it that way.
No one will report unless that really feel the restaurant was truly at fault. In fact, a person reading the reviews and seeing a claim of illness could see if someone was truthful enough to actually report the illness to authorities....now that is something you would take that pretty seriously when reading reviews. I am sure that the review websites (Yelp, TripAdvisor, UrbanSpoon, etc) would be happy to help.
MMWR Report
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_e
Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013
Weekly
May 23, 2014 / 63(20);441-445
Cassandra Harrison, MSPH1,2, Mohip Jorder, MS3, Henri Stern3, Faina Stavinsky, MS1, Vasudha Reddy, MPH1, Heather Hanson, MPH1, HaeNa Waechter, MPH1, Luther Lowe4, Luis Gravano, PhD3, Sharon Balter, MD1 (Author affiliations at end of text)
While investigating an outbreak of gastrointestinal disease associated with a restaurant, the New York City Department of Health and Mental Hygiene (DOHMH) noted that patrons had reported illnesses on the business review website Yelp (http://www.yelp.com) that had not been reported to DOHMH. To explore the potential of using Yelp to identify unreported outbreaks, DOHMH worked with Columbia University and Yelp on a pilot project to prospectively identify restaurant reviews on Yelp that referred to foodborne illness. During July 1, 2012–March 31, 2013, approximately 294,000 Yelp restaurant reviews were analyzed by a software program developed for the project. The program identified 893 reviews that required further evaluation by a foodborne disease epidemiologist. Of the 893 reviews, 499 (56%) described an event consistent with foodborne illness (e.g., patrons reported diarrhea or vomiting after their meal), and 468 of those described an illness within 4 weeks of the review or did not provide a period. Only 3% of the illnesses referred to in the 468 reviews had also been reported directly to DOHMH via telephone and online systems during the same period. Closer examination determined that 129 of the 468 reviews required further investigation, resulting in telephone interviews with 27 reviewers. From those 27 interviews, three previously unreported restaurant-related outbreaks linked to 16 illnesses met DOHMH outbreak investigation criteria; environmental investigation of the three restaurants identified multiple food-handling violations. The results suggest that online restaurant reviews might help to identify unreported outbreaks of foodborne illness and restaurants with deficiencies in food handling. However, investigating reports of illness in this manner might require considerable time and resources.
Great? I am not seeing it that way.
- People are not always truthful when writing reviews, especially if they had a bad experience. What a better way to exact revenge on a mean restaurant owner then to complain that you got ill from eating there. Could this explain the low level of people willing to answer a survey? Seriously, if you had gotten sick from eating at a restaurant, and then authorities asked me if you would answer a survey, I think most would be more than willing to provide some information.
- Competitors will also write fake reviews.
- People attribute illness to the last thing they ate, or an memorable event where they ate, but this is not necessarily what made them ill. Granted the survey tries to take this into account, but not may miss one way or the other.
- Yelp is just one of the review websites...so investigators would need to expand the search to include a number websites.
No one will report unless that really feel the restaurant was truly at fault. In fact, a person reading the reviews and seeing a claim of illness could see if someone was truthful enough to actually report the illness to authorities....now that is something you would take that pretty seriously when reading reviews. I am sure that the review websites (Yelp, TripAdvisor, UrbanSpoon, etc) would be happy to help.
MMWR Report
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a1.htm?s_cid=mm6320a1_e
Using Online Reviews by Restaurant Patrons to Identify Unreported Cases of Foodborne Illness — New York City, 2012–2013
Weekly
May 23, 2014 / 63(20);441-445
Cassandra Harrison, MSPH1,2, Mohip Jorder, MS3, Henri Stern3, Faina Stavinsky, MS1, Vasudha Reddy, MPH1, Heather Hanson, MPH1, HaeNa Waechter, MPH1, Luther Lowe4, Luis Gravano, PhD3, Sharon Balter, MD1 (Author affiliations at end of text)
While investigating an outbreak of gastrointestinal disease associated with a restaurant, the New York City Department of Health and Mental Hygiene (DOHMH) noted that patrons had reported illnesses on the business review website Yelp (http://www.yelp.com
) that had not been reported to DOHMH. To explore the potential of using Yelp to identify unreported outbreaks, DOHMH worked with Columbia University and Yelp on a pilot project to prospectively identify restaurant reviews on Yelp that referred to foodborne illness. During July 1, 2012–March 31, 2013, approximately 294,000 Yelp restaurant reviews were analyzed by a software program developed for the project. The program identified 893 reviews that required further evaluation by a foodborne disease epidemiologist. Of the 893 reviews, 499 (56%) described an event consistent with foodborne illness (e.g., patrons reported diarrhea or vomiting after their meal), and 468 of those described an illness within 4 weeks of the review or did not provide a period. Only 3% of the illnesses referred to in the 468 reviews had also been reported directly to DOHMH via telephone and online systems during the same period. Closer examination determined that 129 of the 468 reviews required further investigation, resulting in telephone interviews with 27 reviewers. From those 27 interviews, three previously unreported restaurant-related outbreaks linked to 16 illnesses met DOHMH outbreak investigation criteria; environmental investigation of the three restaurants identified multiple food-handling violations. The results suggest that online restaurant reviews might help to identify unreported outbreaks of foodborne illness and restaurants with deficiencies in food handling. However, investigating reports of illness in this manner might require considerable time and resources.Trichinella Case Study 2013 - Wild Boar
In this incident, a group of 9 people became infected with Trichinella after eating undercooked sausage made with ground meat from wild boar.
Trichnella infection used to be more common before the 1950s and was usually caused by ingestion of undercooked pork. The number of cases decreased beginning in the mid-20th century because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Commercially raised pork are fed controlled diets and the meat is inspected.
Today, infection is relatively rare. During 2008–2010, 20 cases were reported per year on average. Cases were related to eating undercooked meat from meat eating animals such as bear, cougar, and wild boar.
Abdominal symptoms can occur 1-2 days after infection after the parasite attaches to the lining of the intestine. These symptoms include nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort.
Further symptoms usually start 2-8 weeks after eating contaminated meat as the eggs develop into immature worms, travel through the arteries, and are transported to muscles. Within the muscles, the worms curl into a ball and encyst (become enclosed in a capsule). These include headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, itchy skin, diarrhea, or constipation may follow the first symptoms. If the infection is heavy, patients may experience difficulty coordinating movements, and have heart and breathing problems. In severe cases, death can occur.
USDA recommends cooking wild game (whole cuts and ground) o at least 160° F (71° C).
Source http://www.cdc.gov/parasites/trichinellosis/gen_info/faqs.html
MMWR Report
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a4.htm?s_cid=mm6320a4_e
Notes from the Field: Trichinellosis Caused by Consumption of Wild Boar Meat — Illinois, 2013
MMWR Weekly
May 23, 2014 / 63(20);451
Yoran Grant Greene, PhD1,2, Thomas Padovani3, Jo Ann Rudroff4, Rebecca Hall, MPH5, Connie Austin, DVM, PhD2, Michael Vernon, DrPH2 (Author affiliations at end of text)
On March 6, 2013, the Cook County Department of Public Health (Chicago, Illinois) contacted the Illinois Department of Public Health regarding a diagnosis of trichinellosis in a patient who had consumed wild boar and deer meat obtained by hunting at a Missouri ranch January 16–18. Trichinellosis is a parasitic infection caused by consumption of undercooked infected meat, most commonly from carnivorous or omnivorous animals (1).
Trichnella infection used to be more common before the 1950s and was usually caused by ingestion of undercooked pork. The number of cases decreased beginning in the mid-20th century because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Commercially raised pork are fed controlled diets and the meat is inspected.
Today, infection is relatively rare. During 2008–2010, 20 cases were reported per year on average. Cases were related to eating undercooked meat from meat eating animals such as bear, cougar, and wild boar.
Abdominal symptoms can occur 1-2 days after infection after the parasite attaches to the lining of the intestine. These symptoms include nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort.
Further symptoms usually start 2-8 weeks after eating contaminated meat as the eggs develop into immature worms, travel through the arteries, and are transported to muscles. Within the muscles, the worms curl into a ball and encyst (become enclosed in a capsule). These include headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, itchy skin, diarrhea, or constipation may follow the first symptoms. If the infection is heavy, patients may experience difficulty coordinating movements, and have heart and breathing problems. In severe cases, death can occur.
USDA recommends cooking wild game (whole cuts and ground) o at least 160° F (71° C).
Source http://www.cdc.gov/parasites/trichinellosis/gen_info/faqs.html
MMWR Report
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6320a4.htm?s_cid=mm6320a4_e
Notes from the Field: Trichinellosis Caused by Consumption of Wild Boar Meat — Illinois, 2013
MMWR Weekly
May 23, 2014 / 63(20);451
Yoran Grant Greene, PhD1,2, Thomas Padovani3, Jo Ann Rudroff4, Rebecca Hall, MPH5, Connie Austin, DVM, PhD2, Michael Vernon, DrPH2 (Author affiliations at end of text)
On March 6, 2013, the Cook County Department of Public Health (Chicago, Illinois) contacted the Illinois Department of Public Health regarding a diagnosis of trichinellosis in a patient who had consumed wild boar and deer meat obtained by hunting at a Missouri ranch January 16–18. Trichinellosis is a parasitic infection caused by consumption of undercooked infected meat, most commonly from carnivorous or omnivorous animals (1).
Hummus and Dip Products Recalled for Potential Listeria Contamination
A MA based company is recalling 14.000 pounds of hummus and dip products after the Texas Department of Health found Listeria during routine testing of one of the containers. Product was shipped to Target (Archer Farms brand), to Giant Eagle, and to Trader Joes. No illnesses have been reported.
Listeria is an organism that can become a hazard in these foods if controls are not in place. These products are most likely cold filled, and thus have post-lethality exposure. That is, after the product is processed, it is filled into containers. Environmental contaminates like Listeria, if present through the absence of control, can get into containers during this time. Because Listeria can grow at refrigeration temperatures, it can grow in the humus essentially from the time the product is shipped until the time the product is consumed.
Here again, we find a private label company having a negative impact on a larger brand, including Trader Joe's. The processor in the case, Lansal Inc, (d.b.a. Hot Momma's Foods) had bought a hummus filler two years ago for their MA facility (according to the MassLive.com release below).
http://www.fda.gov/Safety/Recalls/ucm398106.htm
Lansal, Inc. Voluntarily Recalls Hummus & Dip Products Due to Possible Health Risk
Contact: Consumer: (877) 550-0694 from 8:00A.M. to 8:00P.M.
Media: Mark Kretzinger (847) 288-9183 ext. 113
FOR IMMEDIATE RELEASE - May 19, 2014 - Prepared Foods manufacturer, Lansal, Inc.( d.b.a Hot Mama’s Foods), announced today that as a precaution it is voluntarily recalling approximately 14,860 pounds of hummus and dip products due to concerns about possible 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.
Listeria is an organism that can become a hazard in these foods if controls are not in place. These products are most likely cold filled, and thus have post-lethality exposure. That is, after the product is processed, it is filled into containers. Environmental contaminates like Listeria, if present through the absence of control, can get into containers during this time. Because Listeria can grow at refrigeration temperatures, it can grow in the humus essentially from the time the product is shipped until the time the product is consumed.
Here again, we find a private label company having a negative impact on a larger brand, including Trader Joe's. The processor in the case, Lansal Inc, (d.b.a. Hot Momma's Foods) had bought a hummus filler two years ago for their MA facility (according to the MassLive.com release below).
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm398106.htm
Lansal, Inc. Voluntarily Recalls Hummus & Dip Products Due to Possible Health Risk
Contact: Consumer: (877) 550-0694 from 8:00A.M. to 8:00P.M.
Media: Mark Kretzinger (847) 288-9183 ext. 113
FOR IMMEDIATE RELEASE - May 19, 2014 - Prepared Foods manufacturer, Lansal, Inc.( d.b.a Hot Mama’s Foods), announced today that as a precaution it is voluntarily recalling approximately 14,860 pounds of hummus and dip products due to concerns about possible 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.
Monday, May 19, 2014
Ground Beef Recalled After Linked to E. coli O157:H7 Outbreak
USDA News Release
Michigan Firm Recalls Ground Beef Products Due To Possible E. Coli O157:H7
Class I Recall 030-2014
Health Risk: High May 19, 2014
Congressional and Public Affairs Lauren Kotwicki (202) 720-9113
WASHINGTON, May, 19, 2014 – Wolverine Packing Company, a Detroit, Mich. establishment, is recalling approximately 1.8 million pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
MERS - A Quick Primer
There have been three cases of MERS found in the US. MERS, a severe respiratory infection, is caused by a virus and can be spread person-to-person. It originates in the Middle East, and cases found so far have been related to two who traveled to the Middle East and one who had contact with one of those travelers.
According to CDC, there is very low risk to the general public here is the US.
According to CDC, there is very low risk to the general public here is the US.
USDA to Begin Testing Ground Beef for Salmonella
USDA will begin testing for Salmonella in addition to E. Coli (STEC) in ground beef this summer. Samples found to be Salmonella positive will be analyzed for antibiotic resistance.
It will be interesting to see if any recalls are issued due to antibiotic resistant Salmonella strains.
USDA Website - Blog
http://blogs.usda.gov/2014/05/16/food-safety-scientists-double-up-on-ground-beef-testing-this-summer/
Food Safety Scientists Double Up on Ground Beef Testing This Summer
Posted by Brian Ronholm, Acting Under Secretary for Food Safety, on May 16, 2014 at 1:00 PM
As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
It will be interesting to see if any recalls are issued due to antibiotic resistant Salmonella strains.
USDA Website - Blog
http://blogs.usda.gov/2014/05/16/food-safety-scientists-double-up-on-ground-beef-testing-this-summer/
Food Safety Scientists Double Up on Ground Beef Testing This Summer
Posted by Brian Ronholm, Acting Under Secretary for Food Safety, on May 16, 2014 at 1:00 PM
As grilling season heats up, the USDA’s Food Safety and Inspection Service is enhancing our food safety testing program for ground beef. While FSIS has a range of safeguards to reduce E. coli in ground beef, this summer we will begin new testing to improve the safeguards against Salmonella as well. Salmonella is commonly found in ground beef and, in fact, caused an illness outbreak in January 2013 in six states. Salmonella is an especially difficult bacteria for food safety experts to address because it is so prevalent in almost all food sources.
Kraft Products Recalled Due to Inadequate Storage Temperature of Ingredients
Kraft is recalling cottage cheese products due to the fact that some of the ingredients were not stored at the proper temperature. It appears that about 10 weeks of production are being recalled, which is a reported 1.2 million cases.
While there is little information to say what happened in this case, clearly the issue was identified after the product was shipped. Many factors can lead to this....improperly placed refrigerated ingredients in an ambient temperature warehouse, a cooler that was not operating correctly so that the temperatures were not below 41 deg F, or ingredients were received at a higher incoming temperature. Regardless, when food products and/or ingredients are stored at an incorrect temperature for a given period of time, corrective action must be taken. If that refrigerated food is determined to be temperature abused, there is often little recourse except for disposal.
This case is a good reminder for being firm on SOPs (standard operation procedures) regarding refrigerated food ingredients - regularly monitoring refrigeration temperature to ensure proper conditions are maintained, and ensuring that ingredients are received at the right temperature and then stored in the proper location.
Kraft Food Group News Release
http://ir.kraftfoodsgroup.com/releasedetail.cfm?ReleaseID=848618
May 17, 2014
Kraft Foods Group Voluntarily Recalls Select Cottage Cheese Products Due To Out-Of-Standard Storage Temperatures
Certain Knudsen Cottage Cheese, Breakstone's Cottage Cheese, Simply Kraft Cottage Cheese and Daily Chef Cottage Cheese Products Included in the Recall
NORTHFIELD, Ill., May 17, 2014 /PRNewswire/ -- Kraft Foods Group is voluntarily recalling select Knudsen Cottage Cheese, Breakstone's Cottage Cheese, Simply Kraft Cottage Cheese, and Daily Chef Cottage Cheese products. Some ingredients used in these products were not stored in accordance with Kraft's temperature standards. While unlikely, this could create conditions that could lead to premature spoilage and/or food borne illness; therefore, the company is issuing the recall as a precaution. The affected products all have code dates from May 9, 2014 through July 23, 2014.
Friday, May 16, 2014
Raw Pet Food Recalled Due to Postive Listeria Testing
A pet food company is recalling its raw pet food products after product testing indicated the presence of Listeria monocytogenes.
This is not the first case of a recall being issued on raw pet food products. Bravo recalled raw pet food in 2013, in that case, it was due to Salmonella (below).
It is hard to tell whether there are interventions in place, but clearly the company acknowledges there may be harmful bacteria present. So if people want to buy raw pet food, and they know there are pathogens present, why is the product being tested for pathogens. It is raw, and thus the potential for pathogens will be there.
On the other side, consumers don't always read the packaging, and if they did, would not necessarily follow instructions.
From the Bravo website:
Handling
Some raw food products may contain bacteria that could cause illness to you or the animals you are feeding if mishandled. (Note all Bravo! Raw Diet products are tested by an independent lab prior to leaving our plant for the presence of selected bacteria.)
For your protection, please follow these instructions for safest use.
Keep frozen until ready to use. Keep meat and poultry separate from other foods. Wash working surfaces, utensils (including cutting boards, preparation and feeding bowls), hands, and any other items that touch or contact raw meat or poultry with hot soapy water. Refrigerate leftovers immediately.
Thawing
Bravo! 2 lb. and 5 lb. and 10 lb. chubs.
2 lb. chub: Allow 24 hours to defrost a 2 lb chub in refrigerator and 3-4 hours to defrost a 2 lb chub on the countertop at room temperature.
5 lb. or 10 lb. chub: Allow 36 hours to defrost it in the refrigerator and 4-6 hours to defrost it on the counter at room temperature.
Please defrost any Bravo! chub or any packaged product on a plate or in a sealed container to avoid having any meat juices etc. come in contact with other food or contents of your refrigerator.
Thawing Tips:
If need be you can use the cold water fast thaw method on a chub:
Allow 45-60 minutes in a cold water bath for a 2 lb chub and up to 2 hours for a 5 lb. or 10 lb. chub.
Remember to place the thawing chub in a bowl or non-plastic covered container or on a plate. Do not leave the chub on the counter where the defrosting meat and juices might leak on to the counter.
We do not recommend using a microwave to defrost any size chub.
Full-size - 4oz. or 8 oz. Burger:
Generally a 4 oz. or 8 oz. burger will thaw and be ready to serve 6-8 hours after being placed in the refrigerator from the freezer.
Remember to place the thawing burgers on a plate or in a non-plastic covered container.
Do not remove the burger from the EZ Peel overwrap vacuum sealed package while it thaws.
Serve immediately after removing the overwrap.
Once thawed, product should be served within 1-2 days.
Carefully wash bowl or plate or any plate or storage device with hot, soapy water before reuse.
If you have thawed the burger, please do not leave it out at room temperature after it has thawed. You should be careful to serve it immediately or keep it in the refrigerator for safe storage.
If you need to do a fast thaw, do not use a microwave. Run cold tap water over the burger while it is still sealed in the package for about 5-10 minutes and serve it when it is thawed, but still chilled.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm397362.htm
Bravo® Issues Nationwide Recall of Pet Food for Dogs and Cats
Contact: Consumer: (866) 922-9222
FOR IMMEDIATE RELEASE - May 14, 2014 - Manchester, CT – Bravo is recalling select lots and product(s) of Bravo Pet Food because they have the potential to be contaminated with Listeria monocytogenes.
Listeria monocytogenes is 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.
However, healthy cats and dogs rarely become sick from Listeria. Animals ill with Listeria will display symptoms similar to the ones listed above for humans. People who have concerns about whether their pet has Listeria should contact their veterinarian.
The recalled product was distributed nationwide to distributors, retail stores, internet retailers and directly to consumers. The product can be identified by the batch ID code (best used by date) printed on the side of the plastic tube or on a label on the box.
The recalled products are as follows:
1) These products are being recalled because they may have the potential to be contaminated with Listeria monocytogenes.
PRODUCT: RAW FOOD DIET BRAVO! BEEF BLEND FOR DOGS AND CATS (Made in New Zealand)
All 2lb., 5lb., and 10lb. tubes
Product Numbers: 52-102, 52-105, 52-110
Best Used By Date: 10/10/15 or earlier
PRODUCT: BRAVO! BALANCE PREMIUM TURKEY FORMULA (Manufactured by: Bravo! Manchester, CT)
3 lb. box with (12) 4oz. burgers
Product Number: 31-401
Best Used By Dates: 1/07/16 and 2/11/16
2) These products are being recalled out of an abundance of caution because while they did not test positive for pathogens, they were manufactured in the same manufacturing facility or on the same day as products that did test positive.
PRODUCT: RAW FOOD DIET BRAVO! LAMB BLEND FOR DOGS AND CATS (Made in New Zealand)
All 2lb., 5lb., and 10lb. tubes
Product Numbers: 42-102, 42-105, 42-110
Best Used By Date: 10/10/15 or earlier
PRODUCT: RAW FOOD DIET BRAVO! LAMB BASIC FOR DOGS AND CATS (Made in New Zealand)
2lb. tubes
Product Number: 42-202
Best Used By Date: 10/10/15 or earlier
PRODUCT: RAW FOOD DIET BRAVO! BEEF & BEEF HEART FOR DOGS AND CATS (Made in New Zealand)
5lb. tubes
Product Number: 53-130
Best Used By Date: 10/10/15 or earlier
PRODUCT: RAW FOOD DIET BRAVO! 100% PURE & NATURAL PREMIUM GRASS-FED BUFFALO FOR DOGS AND CATS (Manufactured by: Bravo! Manchester, CT)
NET WT 2LBS (32 OZ) .91KG (Tubes)
Product Number: 72-222
Best Used By Date: 1/7/16
PRODUCT: BRAVO! TURKEY BALANCE FORMULA (Manufactured by: Bravo! Manchester, CT)
NET WT 2 LBS (32 OZ) .09KG, Chub (tube)
Product Number: 31-402
Best Used By Dates: 1/7/16 and 2/11/16
NET WT 5 LBS (80 OZ) 2.3KG, Chub (tube)
Product Number: 31-405
Best Used By Dates: 1/7/16 and 2/11/16
PRODUCT: RAW FOOD DIET BRAVO! LAMB BLEND FOR DOGS AND CATS (Manufactured by: Bravo! Manchester, CT)
5 LBS (80 OZ) 2.3KG, Chub (tube)
Product Number: 42-105
Best Used By Date: 2/11/16
This voluntary recall has been issued because the FDA has reported an independent lab detected the bacteria in a sample during a recent review. The company has received a limited number of reports of dogs experiencing nausea and diarrhea that may be associated with these specific products. The company has received no reports of human illness as a result of these products.
Bravo discontinued all manufacturing in New Zealand on October 10, 2013. Bravo will immediately start working with distributors and retailers to properly dispose of any affected product left on freezer shelves. The company will also be announcing the recall to pet owners to ensure they dispose of any affected product that has been purchased.
Bravo is issuing this action out of an abundance of caution and sincerely regrets any inconvenience to pet owners as a result of this announcement.
The recalled product should not be sold or fed to pets. Pet owners who have the affected product at home should dispose of this product in a safe manner (example, a securely covered trash receptacle). They can return to the store where purchased and submit the Product Recall Claim Form available on the Bravo website www.bravopetfoods.com for a full refund or store credit. More information on the Bravo recall can also be found at www.bravopetfoods.com, or call toll free (866) 922-9222.
*Image of product labels for recalled items is attached.
FDA News Release - 2013
http://www.fda.gov/Safety/Recalls/ArchiveRecalls/2013/ucm343716.htm
Bravo! Recalls 2 lb Tubes of Chicken Blend-Raw Frozen Food Diet for Dogs and Cats (One Lot Code) Because of Possible Salmonella Health Risk
Contact:Consumer: David Bogner 866-922-9222
E-mail: info@bravorawdiet.com
FOR IMMEDIATE RELEASE - March 13, 2013 - Bravo! is voluntarily recalling its 2 lb tubes of Bravo! Raw Food Diet Chicken Blend for Dogs and Cats, product code: 21-102, batch ID code 6 14 12, because it has the potential to be contaminated with Salmonella.
The recall involves 2 lb. Bravo! Chicken Blend frozen raw diet tubes (chubs) made on June 14, 2012 only; no other products or sizes are involved. The recalled product should not be sold or fed to pets. This batch tested negative by a third party independent laboratory prior to release for distribution to consumers, however routine testing by the Minnesota Department of Agriculture of product collected from a single retail location tested positive for presence of salmonella. While the testing discrepancy is unclear, in an abundance of caution Bravo is issuing this recall.
The company has received no reports of illness in either people or animals associated with this product.
The recalled product is distributed nationwide to distributors, retail stores, internet retailers and directly to consumers, and can be identified by the batch ID code 6 14 12 located on the white hang tag attached to the bottom of the plastic film tube.
Pet owners should return unopened frozen tubes of food to the store where purchased for a full refund. Pet owners should dispose of opened tubes of product in a safe manner (example, a securely covered trash receptacle) and return the washed plastic batch ID tag to the store where purchased for a full refund.
Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
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.
Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
In an effort to prevent the transmission of Salmonella from pets to family members and care givers, the FDA recommends that everyone follow appropriate pet food handling guidelines when feeding their pets. A list of safe pet food handling tips can be found at:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048182.htm.
For more information on the Bravo recall, please visit www.bravorawdiet.com, or call toll free (866) 922-9222 Monday through Friday 9:00 am to 5:00 pm (EST).
###
This is not the first case of a recall being issued on raw pet food products. Bravo recalled raw pet food in 2013, in that case, it was due to Salmonella (below).
It is hard to tell whether there are interventions in place, but clearly the company acknowledges there may be harmful bacteria present. So if people want to buy raw pet food, and they know there are pathogens present, why is the product being tested for pathogens. It is raw, and thus the potential for pathogens will be there.
On the other side, consumers don't always read the packaging, and if they did, would not necessarily follow instructions.
From the Bravo website:
Handling
Some raw food products may contain bacteria that could cause illness to you or the animals you are feeding if mishandled. (Note all Bravo! Raw Diet products are tested by an independent lab prior to leaving our plant for the presence of selected bacteria.)
For your protection, please follow these instructions for safest use.
Keep frozen until ready to use. Keep meat and poultry separate from other foods. Wash working surfaces, utensils (including cutting boards, preparation and feeding bowls), hands, and any other items that touch or contact raw meat or poultry with hot soapy water. Refrigerate leftovers immediately.
Thawing
Bravo! 2 lb. and 5 lb. and 10 lb. chubs.
2 lb. chub: Allow 24 hours to defrost a 2 lb chub in refrigerator and 3-4 hours to defrost a 2 lb chub on the countertop at room temperature.
5 lb. or 10 lb. chub: Allow 36 hours to defrost it in the refrigerator and 4-6 hours to defrost it on the counter at room temperature.
Please defrost any Bravo! chub or any packaged product on a plate or in a sealed container to avoid having any meat juices etc. come in contact with other food or contents of your refrigerator.
Thawing Tips:
If need be you can use the cold water fast thaw method on a chub:
Allow 45-60 minutes in a cold water bath for a 2 lb chub and up to 2 hours for a 5 lb. or 10 lb. chub.
Remember to place the thawing chub in a bowl or non-plastic covered container or on a plate. Do not leave the chub on the counter where the defrosting meat and juices might leak on to the counter.
We do not recommend using a microwave to defrost any size chub.
Full-size - 4oz. or 8 oz. Burger:
Generally a 4 oz. or 8 oz. burger will thaw and be ready to serve 6-8 hours after being placed in the refrigerator from the freezer.
Remember to place the thawing burgers on a plate or in a non-plastic covered container.
Do not remove the burger from the EZ Peel overwrap vacuum sealed package while it thaws.
Serve immediately after removing the overwrap.
Once thawed, product should be served within 1-2 days.
Carefully wash bowl or plate or any plate or storage device with hot, soapy water before reuse.
If you have thawed the burger, please do not leave it out at room temperature after it has thawed. You should be careful to serve it immediately or keep it in the refrigerator for safe storage.
If you need to do a fast thaw, do not use a microwave. Run cold tap water over the burger while it is still sealed in the package for about 5-10 minutes and serve it when it is thawed, but still chilled.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm397362.htm
Bravo® Issues Nationwide Recall of Pet Food for Dogs and Cats
Contact: Consumer: (866) 922-9222
FOR IMMEDIATE RELEASE - May 14, 2014 - Manchester, CT – Bravo is recalling select lots and product(s) of Bravo Pet Food because they have the potential to be contaminated with Listeria monocytogenes.
Listeria monocytogenes is 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.
However, healthy cats and dogs rarely become sick from Listeria. Animals ill with Listeria will display symptoms similar to the ones listed above for humans. People who have concerns about whether their pet has Listeria should contact their veterinarian.
The recalled product was distributed nationwide to distributors, retail stores, internet retailers and directly to consumers. The product can be identified by the batch ID code (best used by date) printed on the side of the plastic tube or on a label on the box.
The recalled products are as follows:
1) These products are being recalled because they may have the potential to be contaminated with Listeria monocytogenes.
PRODUCT: RAW FOOD DIET BRAVO! BEEF BLEND FOR DOGS AND CATS (Made in New Zealand)
All 2lb., 5lb., and 10lb. tubes
Product Numbers: 52-102, 52-105, 52-110
Best Used By Date: 10/10/15 or earlier
PRODUCT: BRAVO! BALANCE PREMIUM TURKEY FORMULA (Manufactured by: Bravo! Manchester, CT)
3 lb. box with (12) 4oz. burgers
Product Number: 31-401
Best Used By Dates: 1/07/16 and 2/11/16
2) These products are being recalled out of an abundance of caution because while they did not test positive for pathogens, they were manufactured in the same manufacturing facility or on the same day as products that did test positive.
PRODUCT: RAW FOOD DIET BRAVO! LAMB BLEND FOR DOGS AND CATS (Made in New Zealand)
All 2lb., 5lb., and 10lb. tubes
Product Numbers: 42-102, 42-105, 42-110
Best Used By Date: 10/10/15 or earlier
PRODUCT: RAW FOOD DIET BRAVO! LAMB BASIC FOR DOGS AND CATS (Made in New Zealand)
2lb. tubes
Product Number: 42-202
Best Used By Date: 10/10/15 or earlier
PRODUCT: RAW FOOD DIET BRAVO! BEEF & BEEF HEART FOR DOGS AND CATS (Made in New Zealand)
5lb. tubes
Product Number: 53-130
Best Used By Date: 10/10/15 or earlier
PRODUCT: RAW FOOD DIET BRAVO! 100% PURE & NATURAL PREMIUM GRASS-FED BUFFALO FOR DOGS AND CATS (Manufactured by: Bravo! Manchester, CT)
NET WT 2LBS (32 OZ) .91KG (Tubes)
Product Number: 72-222
Best Used By Date: 1/7/16
PRODUCT: BRAVO! TURKEY BALANCE FORMULA (Manufactured by: Bravo! Manchester, CT)
NET WT 2 LBS (32 OZ) .09KG, Chub (tube)
Product Number: 31-402
Best Used By Dates: 1/7/16 and 2/11/16
NET WT 5 LBS (80 OZ) 2.3KG, Chub (tube)
Product Number: 31-405
Best Used By Dates: 1/7/16 and 2/11/16
PRODUCT: RAW FOOD DIET BRAVO! LAMB BLEND FOR DOGS AND CATS (Manufactured by: Bravo! Manchester, CT)
5 LBS (80 OZ) 2.3KG, Chub (tube)
Product Number: 42-105
Best Used By Date: 2/11/16
This voluntary recall has been issued because the FDA has reported an independent lab detected the bacteria in a sample during a recent review. The company has received a limited number of reports of dogs experiencing nausea and diarrhea that may be associated with these specific products. The company has received no reports of human illness as a result of these products.
Bravo discontinued all manufacturing in New Zealand on October 10, 2013. Bravo will immediately start working with distributors and retailers to properly dispose of any affected product left on freezer shelves. The company will also be announcing the recall to pet owners to ensure they dispose of any affected product that has been purchased.
Bravo is issuing this action out of an abundance of caution and sincerely regrets any inconvenience to pet owners as a result of this announcement.
The recalled product should not be sold or fed to pets. Pet owners who have the affected product at home should dispose of this product in a safe manner (example, a securely covered trash receptacle). They can return to the store where purchased and submit the Product Recall Claim Form available on the Bravo website www.bravopetfoods.com for a full refund or store credit. More information on the Bravo recall can also be found at www.bravopetfoods.com, or call toll free (866) 922-9222.
*Image of product labels for recalled items is attached.
FDA News Release - 2013
http://www.fda.gov/Safety/Recalls/ArchiveRecalls/2013/ucm343716.htm
Bravo! Recalls 2 lb Tubes of Chicken Blend-Raw Frozen Food Diet for Dogs and Cats (One Lot Code) Because of Possible Salmonella Health Risk
Contact:Consumer: David Bogner 866-922-9222
E-mail: info@bravorawdiet.com
FOR IMMEDIATE RELEASE - March 13, 2013 - Bravo! is voluntarily recalling its 2 lb tubes of Bravo! Raw Food Diet Chicken Blend for Dogs and Cats, product code: 21-102, batch ID code 6 14 12, because it has the potential to be contaminated with Salmonella.
The recall involves 2 lb. Bravo! Chicken Blend frozen raw diet tubes (chubs) made on June 14, 2012 only; no other products or sizes are involved. The recalled product should not be sold or fed to pets. This batch tested negative by a third party independent laboratory prior to release for distribution to consumers, however routine testing by the Minnesota Department of Agriculture of product collected from a single retail location tested positive for presence of salmonella. While the testing discrepancy is unclear, in an abundance of caution Bravo is issuing this recall.
The company has received no reports of illness in either people or animals associated with this product.
The recalled product is distributed nationwide to distributors, retail stores, internet retailers and directly to consumers, and can be identified by the batch ID code 6 14 12 located on the white hang tag attached to the bottom of the plastic film tube.
Pet owners should return unopened frozen tubes of food to the store where purchased for a full refund. Pet owners should dispose of opened tubes of product in a safe manner (example, a securely covered trash receptacle) and return the washed plastic batch ID tag to the store where purchased for a full refund.
Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
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.
Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
In an effort to prevent the transmission of Salmonella from pets to family members and care givers, the FDA recommends that everyone follow appropriate pet food handling guidelines when feeding their pets. A list of safe pet food handling tips can be found at:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048182.htm.
For more information on the Bravo recall, please visit www.bravorawdiet.com, or call toll free (866) 922-9222 Monday through Friday 9:00 am to 5:00 pm (EST).
###
Thursday, May 8, 2014
Increased Demand for Local Foods and Food Safety
A recent survey shows that US shoppers will pay more for local foods. This consumer trend has, and will continue to increase the demands for local companies to supply goods such as produce, meats, and processed foods. In order to provide safe foods, local producers and processors will have to comply with food safety practices that are becoming more stringent. Local regulatory officials will be challenged for providing oversight to an increasing number of firms, as well as with a wider variety of products they are producing.
With increasing demand creating premium pricing, one can expect that there will be new businesses entering into the marketplace. While this is a positive for local economies, there is the possibility for more food safety issues as new producers face the challenge of implementing food safety systems.
One food safety lapse can bring all of this to a quick halt for that local company. Media coverage, including social media, seems to be able to exact a high price to those whose products are involved in foodborne outbreak or a recall.
This is not just an issue for new companies, but also those established firms as they increase production or create new products. Increased production can stress a company's food safety system to a point where potential food safety lapses can occur.
Local companies need to embrace food safety and work to enact the best practices. It is important that companies research new products to assure that all potential food safety hazards have been identified and controlled.
PR Newswire
http://www.prnewswire.com/news-releases/second-annual-at-kearney-survey-of-us-grocery-shoppers-indicates-one-third-will-pay-10-percent-premium-for-local-food-257937971.html
Second Annual A.T. Kearney Survey of U.S. Grocery Shoppers Indicates One-Third will Pay 10 Percent Premium for Local Food
Willingness to pay for local food increases to a 20 percent premium or more in key categories
CHICAGO, May 5, 2014 /PRNewswire/ -- The second annual A.T. Kearney survey of U.S. shoppers' local food buying habits finds that local food is fast becoming a necessity for attracting and retaining grocery customers. Comparing survey results to the 2013 survey, an increased number of shoppers indicate that local foods are an important factor in what they buy and where they buy it. A majority of grocery shoppers in the survey indicated that they think more highly of retailers that carry local food and will consider switching retailers to find better local food selections.
http://www.prnewswire.com/news-releases/second-annual-at-kearney-survey-of-us-grocery-shoppers-indicates-one-third-will-pay-10-percent-premium-for-local-food-257937971.html
Second Annual A.T. Kearney Survey of U.S. Grocery Shoppers Indicates One-Third will Pay 10 Percent Premium for Local Food
Willingness to pay for local food increases to a 20 percent premium or more in key categories
CHICAGO, May 5, 2014 /PRNewswire/ -- The second annual A.T. Kearney survey of U.S. shoppers' local food buying habits finds that local food is fast becoming a necessity for attracting and retaining grocery customers. Comparing survey results to the 2013 survey, an increased number of shoppers indicate that local foods are an important factor in what they buy and where they buy it. A majority of grocery shoppers in the survey indicated that they think more highly of retailers that carry local food and will consider switching retailers to find better local food selections.
FDA Releases 4th Annual Reportable Food Registry Report
FDA released its 4th annual Reportable Food Registry Report. The Reportable Food Registry is "an electronic portal to which reports about instances of reportable food must be submitted to FDA within 24 hours by responsible parties and to which reports may be submitted by public health officials. 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."
So basically, it is a website for companies when companies find something bad in the food they purchase. It has been a useful tool in that it often prevents issues from getting into the marketplace.
There were 202 original reports filed in the reporting period. Animal food and feed accounted for the largest percentage of primary reports.
So basically, it is a website for companies when companies find something bad in the food they purchase. It has been a useful tool in that it often prevents issues from getting into the marketplace.
There were 202 original reports filed in the reporting period. Animal food and feed accounted for the largest percentage of primary reports.
FDA Announces the 4th Annual Reportable Food Registry Report
May 5, 2014
The U.S. Food and Drug Administration (FDA) today made available the 4th Annual Reportable Food Registry (RFR) Report. The report summarizes the Registry’s fourth year of operation (September 8, 2012 – September 7, 2013) and finds that it logged in 1269 reports, including 202 primary reports—initial reports about a safety concern with a food or animal feed (including food ingredients); 849 subsequent reports from suppliers or recipients of a food or feed for which a primary report had been submitted; and 218 amended reports to correct or add information to previously submitted reports. Reports were received from both domestic and foreign sources.
Chili Powder Recalled due to the Presence of Salmonella
A California distributor is recalling chili powder after testing found a lot code of the product to be positive for Salmonella.
As we know, Salmonella can be an issue in spices that are not properly treated. It can then survive in the dry spices for an extended period of time. This spice appears to have directly imported from overseas, so the verification of that treatment may not have been what it should have been.
Anhing Corporation is a importer and distributor of foods manufactured in Southeastern Asia and South America.
FDA Recall Notice
Anhing Corporation Announces a Voluntary Recall of Chili Powder Due to Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm395859.htm
Contact:Consumer: 1-323-221-8003
FOR IMMEDIATE RELEASE - May 2, 2014 - Anhing Corporation of Los Angeles, CA is conducting a Nationwide recall of Caravelle Brand Chili Powder in 8 ounce plastic tubs lot code 560916, 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.
The product was distributed through retail stores.
As we know, Salmonella can be an issue in spices that are not properly treated. It can then survive in the dry spices for an extended period of time. This spice appears to have directly imported from overseas, so the verification of that treatment may not have been what it should have been.
Anhing Corporation is a importer and distributor of foods manufactured in Southeastern Asia and South America.
FDA Recall Notice
Anhing Corporation Announces a Voluntary Recall of Chili Powder Due to Possible Health Riskhttp://www.fda.gov/Safety/Recalls/ucm395859.htm
Contact:Consumer: 1-323-221-8003
FOR IMMEDIATE RELEASE - May 2, 2014 - Anhing Corporation of Los Angeles, CA is conducting a Nationwide recall of Caravelle Brand Chili Powder in 8 ounce plastic tubs lot code 560916, 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.
The product was distributed through retail stores.
Organic Eggs Recalled Due to Salmonella Contamination
A firm is recalling certified organic eggs distributed in Colorado after their own testing found the presence of Salmonella in some of the eggs.
To control Salmonella in eggs, careful attention must be given to controlling Salmonella in the laying flocks. Just because they are certified organic does not automatically exempt the chickens or the eggs from Salmonella contamination.
FDA Recall Notice
Sixdog Investments Voluntarily Recalls Eggs Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact
Consumer:
(970) 286-0080
FOR IMMEDIATE RELEASE - May 1, 2014 - Sixdog Investments, LLC is voluntarily recalling some cases of their certified organic eggs, because of the potential they are contaminated with Salmonella. This voluntary field action was initiated because of routine testing results, and not because of illness to date from consumption.
To control Salmonella in eggs, careful attention must be given to controlling Salmonella in the laying flocks. Just because they are certified organic does not automatically exempt the chickens or the eggs from Salmonella contamination.
FDA Recall Notice
Sixdog Investments Voluntarily Recalls Eggs Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact
Consumer:
(970) 286-0080
FOR IMMEDIATE RELEASE - May 1, 2014 - Sixdog Investments, LLC is voluntarily recalling some cases of their certified organic eggs, because of the potential they are contaminated with Salmonella. This voluntary field action was initiated because of routine testing results, and not because of illness to date from consumption.
CA Produce Company Recalls Mangos After Positive Listeria Test Result
A California produce company is recalling mangos after FDA testing found a single sample positive with Listeria.
Salmonella has traditionally been more of an issue with mangos because of risk that surface contamination could be transferred to the inner surface of the fruit. For Listeria to be an issue, there would probably have to be a growth opportunity for the organism in some product made from the mango or there would need to be a high level of contamination on the exterior surface.
FDA Recall Notice
Pacific Organic Produce Announce Voluntary Recall of Mangos Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact: Consumer:415-673-5555 amy@pacorg.com
FOR IMMEDIATE RELEASE - May 5th, 2014 - Pacific Organic Produce, San Francisco, CA is voluntarily recalling a limited number of cases of organic Tommy Atkins mangos (PLU numbers 94051 & 94959) that were sold under the Purity Organic brand between the dates of April 14, 2014 and May 2, 2014 due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other mangos or products under the Purity Organic brand are being recalled.
Salmonella has traditionally been more of an issue with mangos because of risk that surface contamination could be transferred to the inner surface of the fruit. For Listeria to be an issue, there would probably have to be a growth opportunity for the organism in some product made from the mango or there would need to be a high level of contamination on the exterior surface.
FDA Recall Notice
Pacific Organic Produce Announce Voluntary Recall of Mangos Due to Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm396074.htm?source=govdelivery&utm_medium=email&utm_source=govdelivery
Contact: Consumer:415-673-5555 amy@pacorg.com
FOR IMMEDIATE RELEASE - May 5th, 2014 - Pacific Organic Produce, San Francisco, CA is voluntarily recalling a limited number of cases of organic Tommy Atkins mangos (PLU numbers 94051 & 94959) that were sold under the Purity Organic brand between the dates of April 14, 2014 and May 2, 2014 due to a possible health risk from Listeria monocytogenes. No illnesses have been reported in association with the recall and no other mangos or products under the Purity Organic brand are being recalled.
Friday, April 25, 2014
FDA releases Food Code Reference System
FDA has released the Food Code Reference System, (FCRS) a search tool for providing additional information on questions posed to FDA on various provisions in the Food Code. It can be used when looking for specific issues that may come up. For example:
Can a wait staffer or server not involved in food prep have artificial nails? ? Short answer from what was posted – no.
What is the maximum strength allowed for a chlorine hand dip? ? Short answer from what was posted – there is no maximum, only a minimum of 100 mg/L of chlorine?
Are eggs that have been pasteurized in the shell shelf stable? Short answer – no, but they are free from Salmonella.
So this may be a useful site when you have a specific question and are looking for support documentation. However the amount of items in the database is limited and you may not find what you need. And I found that the answers could be somewhat basic. For example, a question on allergens and cooking oil is pretty simplistic in its response. It gets to the fact that allergens from food can be transferred by oils, but does not get to a question that is often posed, ant that is, what is defined as a refined oil.
Possible reason is that the database has answers that were posted over a 8 or so year range, and so these questions/answers may not provide sufficient depth to some of the more complex questions that arise today. Perhaps as time goes, these questions will be posed to FDA and then this information will become searchable on the database.
Overall, I find that the information listed in the Annex section of the 2013 Food Code (the section that supports the 2013 Food Code) to be a better source for supporting documentation, however, for more specific questions you may come across, the FCRS can be a tool to find that answer.
One other issue….the FDA website is sooooo slooowwwww.
FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm394144.htm
FDA Releases Searchable Database - Food Code Reference System
Latest effort to strengthen understanding and application of the FDA Model Food Code
April 21, 2014
The U.S. Food and Drug Administration (FDA) has created the Food Code Reference System1 as part of an effort to promote consistent understanding and application of the FDA’s Food Code.
The FDA Food Code -- a model that has been widely adopted by state, local, tribal and territorial regulatory agencies -- provides FDA’s best advice for a uniform system of provisions to address the safety and protection of food offered at retail and in food service. The food code assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
The new Food Code Reference System, a searchable database that answers questions users may have about the Food Code and the application of its model regulations, will help to promote nationwide consistency and increase transparency about the Food Code.
Federal, state, local, tribal, and territorial government agencies; consumers, and stakeholders from academia and industry will benefit from this database as they promote compliance with their respective food safety requirements throughout the United States.
The Food Code Reference System contains entries derived from responses to Food Code-related questions posed to FDA.
Initially, users of the FCRS will find more than 20 entries that clarify many issues including:
The storage of foods that require temperature control for safety.
The design of food establishments and the cleaning of food equipment.
Bare-hand contact with ready-to-eat foods
Preventing contamination of food through proper hand hygiene and employee attire
The FDA intends to add entries it believes are important to the uniform application of the Food Code and that may have implications across all jurisdictions that regulate food establishments. These entries will reflect questions previously answered by FDA as well as responses to future inquires that FDA receives.
The Food Code Reference Systems contains a User Manual and a Frequently Asked Questions (FAQs) page, both accessible from the log-in page. After an initial registration, system users can search the database using dropdown menus, keyword search, date fields, or a combination of these options. Users can also retrieve, view, and save documents to a local computer system. The materials contained in the Food Code Reference System are developed and issued by the Retail Food Protection Team in FDA’s Center for Food Safety and Applied Nutrition.
More information on FDA’s Food Code Reference System is available at http://www.fda.gov/retailfoodprotection2. Questions about the use of FDA’s Food Code Reference System can also be sent by email to: Retailfoodprotectionteam@fda.hhs.gov.
Can a wait staffer or server not involved in food prep have artificial nails? ? Short answer from what was posted – no.
What is the maximum strength allowed for a chlorine hand dip? ? Short answer from what was posted – there is no maximum, only a minimum of 100 mg/L of chlorine?
Are eggs that have been pasteurized in the shell shelf stable? Short answer – no, but they are free from Salmonella.
So this may be a useful site when you have a specific question and are looking for support documentation. However the amount of items in the database is limited and you may not find what you need. And I found that the answers could be somewhat basic. For example, a question on allergens and cooking oil is pretty simplistic in its response. It gets to the fact that allergens from food can be transferred by oils, but does not get to a question that is often posed, ant that is, what is defined as a refined oil.
Possible reason is that the database has answers that were posted over a 8 or so year range, and so these questions/answers may not provide sufficient depth to some of the more complex questions that arise today. Perhaps as time goes, these questions will be posed to FDA and then this information will become searchable on the database.
Overall, I find that the information listed in the Annex section of the 2013 Food Code (the section that supports the 2013 Food Code) to be a better source for supporting documentation, however, for more specific questions you may come across, the FCRS can be a tool to find that answer.
One other issue….the FDA website is sooooo slooowwwww.
FDA Constituent Update
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm394144.htm
FDA Releases Searchable Database - Food Code Reference System
Latest effort to strengthen understanding and application of the FDA Model Food Code
April 21, 2014
The U.S. Food and Drug Administration (FDA) has created the Food Code Reference System1 as part of an effort to promote consistent understanding and application of the FDA’s Food Code.
The FDA Food Code -- a model that has been widely adopted by state, local, tribal and territorial regulatory agencies -- provides FDA’s best advice for a uniform system of provisions to address the safety and protection of food offered at retail and in food service. The food code assists food control jurisdictions at all levels of government by providing them with a scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Regulators use the FDA Food Code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy.
The new Food Code Reference System, a searchable database that answers questions users may have about the Food Code and the application of its model regulations, will help to promote nationwide consistency and increase transparency about the Food Code.
Federal, state, local, tribal, and territorial government agencies; consumers, and stakeholders from academia and industry will benefit from this database as they promote compliance with their respective food safety requirements throughout the United States.
The Food Code Reference System contains entries derived from responses to Food Code-related questions posed to FDA.
Initially, users of the FCRS will find more than 20 entries that clarify many issues including:
The storage of foods that require temperature control for safety.
The design of food establishments and the cleaning of food equipment.
Bare-hand contact with ready-to-eat foods
Preventing contamination of food through proper hand hygiene and employee attire
The FDA intends to add entries it believes are important to the uniform application of the Food Code and that may have implications across all jurisdictions that regulate food establishments. These entries will reflect questions previously answered by FDA as well as responses to future inquires that FDA receives.
The Food Code Reference Systems contains a User Manual and a Frequently Asked Questions (FAQs) page, both accessible from the log-in page. After an initial registration, system users can search the database using dropdown menus, keyword search, date fields, or a combination of these options. Users can also retrieve, view, and save documents to a local computer system. The materials contained in the Food Code Reference System are developed and issued by the Retail Food Protection Team in FDA’s Center for Food Safety and Applied Nutrition.
More information on FDA’s Food Code Reference System is available at http://www.fda.gov/retailfoodprotection2. Questions about the use of FDA’s Food Code Reference System can also be sent by email to: Retailfoodprotectionteam@fda.hhs.gov.
Friday, April 11, 2014
Spices and Herbs recalled due to postive Salmonella tests
Two different products, one a spice and the other herb (dried sweet basil), are being recalled after testing indicated the presence of Salmonella.
There has been increasing attention on herbs and spices with regard to Salmonella. FDA recently issued a report on the risks associated with spices. And most of the recent issues, including the recent issue with black peppercorn and an organic fresh basil product, have been small producers that have been found to contain Salmonella through testing, often completed by the FDA.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm392650.htmFDA Recall Notice
Lisy Corporation Issues Recall on: Lisy Sweet Basil (Albahaca) 6 Oz., Item 1132 Lot #'s A013 0518 & A014 0518
Contact:
Consumer: 1-305-836-6001 ext. 233
Media: Henry Rosen 305-836-6001 hrosen@lisycorp.com
FOR IMMEDIATE RELEASE - April 9, 2014 - Lisy Corporation of Miami, FL is voluntarily recalling Lisy Sweet Basil (Albahaca), 6 oz jar, Item #1132, Lot #'s A013 0518 & A014 0518, because it has the potential to be contaminated with Salmonella. Salmonella is 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.
No illnesses have been reported to date in connection with this recall.
Lisy Sweet Basil- 6oz, bottle, UPC Code 0 96786 30032 8 began distribution on 01/15/2014 in retail stores in the states of New Jersey, New York, Rhode Island, and Maryland.
The voluntary recall was initiated by Lisy after a routine sampling by the FDA revealed the presence of Salmonella in the Lisy Sweet Basil (Albahaca), 6 oz., Lot #'s A013 0518 & A014 0518.
Any consumers that have purchased Lisy Sweet Basil (Albahaca), 6 oz., from Jan 15, 2014 to present are urged not to eat the product, and dispose of it or return product to the place of purchase for a replacement or for a full refund. Consumers with questions may contact the company at 1-305-836-6001 ext. 233.
Consumers with questions may contact Henry Rosen at 305-836-6001 ext. 233 from 8:00 am – 5:00 pm EST, Monday through Friday.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm392887.htm
Fernandez Chile Company Inc. Recalls 4oz Chile Molido Puro and 6oz Chile Rojo Potential Salmonella Contamination
Contact: Consumer: Blair Fernandez 719-589-6043 chile@amigo.net
FOR IMMEDIATE RELEASE - April 10, 2014 - Fernandez Chile Company Inc of Alamosa, Colorado is recalling 4oz Chile Molido Puro UPC code 77601-10011 and 6oz Chile Rojo UPC code 77601-10053 because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, 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, endocarditis and arthritis.
The recalled 4oz Chile Molido Puro UPC code 77601-10011 and 6oz Chile Rojo UPC code 77601-10053 was distributed in Colorado, New Mexico, Wyoming, Utah, Arizona, and California. King Soopers, Safeway, City Market and various independent grocers received these products.
The 4oz Chile Molido Puro UPC code 77601-10011 comes in a clear plastic bag marked with an expiration of 01 2017 on the back. The 6oz Chile Rojo UPC code 77601-10053 comes in a clear plastic bag marked with an expiration 02 2017 on the back.
No illnesses have been reported to date in connection with this problem.
The potential for contamination was noted after routine testing by an independent lab revealed the presence of Salmonella in some of the 4oz Chile Molido Puro and 6oz Chile Rojo.
These products are being recalled and taken out of production while the company and the FDA continue their investigation into the source of the contamination.
Consumers who have purchased these products are urged to return them to the place of purchase for a full refund. Consumers with questions may contact Blair Fernandez at Fernandez Chile Company Inc. at 719-589-6043 Monday - Thursday 8:00am - 5:00pm MDT
Subscribe to:
Posts (Atom)