Going to a pig roast or even hosting a pig roast? Well guess what.....pork can contain Salmonella so make sure those who are cooking the pig and then handling the cooked meat do it properly. There have been 8 illness clusters with approximately 90 reported cases in Washington State that have been associated with pig roasts.
So you get invited to a pig roast....don't be afraid to ask questions.....
Who the heck is cooking it, and have they cooked pigs before? Dr. Campbell, PhD Meat Scientist or Hogs Galore, pig-cooking specialists...great. Jimmy, lawn boy, first time pig roaster....maybe not.
Do they have equipment? A BBQ pit specifically built for cooking pigs....excellent. Jimmy's dug-out-pit in his back yard....yikes...
How big is the pig and how long are they cooking it? Jimmy is picking up the pig in the morning and serving it that afternoon....seriously?
What kind of beverages are they serving? Because if things don't look right when you get there (no thermometers being used, uncleaned surfaces, etc), be sure there are some tasty beverages........that may be all that you want to consume.
USDA Release
FSIS Issues Public Health Alert for Pork Due to Possible Salmonella Contamination
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2015/pha-073115
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
WASHINGTON, July 31, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns about illnesses caused by Salmonella that may be associated with pork products, specifically whole pigs used for pig roasts.
Monday, August 3, 2015
Walnuts, Spices, Raw Pet Food and Sushi-Grade Seafood Recalled Due to Positive Salmonella Tests
What do nuts, spices, raw pet food, and chunk/ground seafood used for sushi have in common - recalls. Clearly, government agencies are paying some attention to these items by sampling and testing.
Fisher brand chopped walnuts are being recalled due to Salmonella. The recall was issued after FDA routine testing found a sample to be positive.
Kroger recalls spices due to Salmonella - The store is recalling Kroger Ground Cinnamon, Kroger Garlic Power, Kroger Coarse Ground Black Pepper and Kroger Bac'n Buds after FDA testing found the products positive for salmonella.
Raw pet food recalled due to Salmonella - Two companies, Nature's Variety and Bravo, are both recalling raw pet food after government testing found product from both companies positive for Salmonella. (Just so it is said - if there are kids in the house, feeding your dog a raw diet may not be a good idea.)
Osamu Corporation of Gardena, CA is recalling Frozen Yellow Fin Tuna Chunk Meat (Lot #68568) after the sampled product was found to be positive for Salmonella by the Minnesota Department of Health. The product, sold to AFC Corporation, was sourced from one processing plant in Indonesia.
Stories and links below:
Fisher brand chopped walnuts are being recalled due to Salmonella. The recall was issued after FDA routine testing found a sample to be positive.
Kroger recalls spices due to Salmonella - The store is recalling Kroger Ground Cinnamon, Kroger Garlic Power, Kroger Coarse Ground Black Pepper and Kroger Bac'n Buds after FDA testing found the products positive for salmonella.
Raw pet food recalled due to Salmonella - Two companies, Nature's Variety and Bravo, are both recalling raw pet food after government testing found product from both companies positive for Salmonella. (Just so it is said - if there are kids in the house, feeding your dog a raw diet may not be a good idea.)
Osamu Corporation of Gardena, CA is recalling Frozen Yellow Fin Tuna Chunk Meat (Lot #68568) after the sampled product was found to be positive for Salmonella by the Minnesota Department of Health. The product, sold to AFC Corporation, was sourced from one processing plant in Indonesia.
Stories and links below:
Ongoing Cyclospora Outbreak, Cilantro Identified as Potential Source
CDC is investigating an outbreak of the parasite Cyclospora. There have been 358 confirmed cases in 26 states so far in 2015. Symptoms of cyclospora infection or cyclosporiasis last for an average of 7 days, but can range from 2 days to longer than 2 weeks after ingestion of sporulated oocysts (the infective form of the parasite). Symptoms of cyclosporiasis include: watery diarrhea (most common), loss of appetite, weight loss, cramping, bloating, increased gas, nausea, and fatigue.
Cilantro has been identified as a potential source. FDA has issued an import alert for cilantro imported from Puebla, Mexico. A potential scenario is that the cilantro becomes contaminated from contaminated water used for irrigation or washing, or from contaminated workers handling the fresh product. The fresh cilantro is then added to flavor items such as fresh salsa and consumed, so there are no processing steps that would eliminate the parasite.
CDC Outbreak Investigation
http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2015/index.html
Cyclosporiasis Outbreak Investigations — United States, 2015
Last Updated July 31, 2015 1:00 PM EDT
UPDATES WILL BE PROVIDED WHEN MORE INFORMATION IS AVAILABLE
CDC and federal, state, and local public health partners are investigating an increase in reported cases of Cyclospora infection.
Highlights
Read the related statement from the U.S. Food and Drug Administration
Read the Advice to Consumers
Cyclospora cayetanensis is a single-celled parasite that causes an intestinal infection called cyclosporiasis.
As of July 30, 2015 (11am EDT), CDC had been notified of 358 ill persons with confirmed Cyclospora infection from 26 states in 2015.
Most (199; 56%) ill persons experienced onset of illness on or after May 1, 2015 and did not report international travel prior to symptom onset.
Cilantro has been identified as a potential source. FDA has issued an import alert for cilantro imported from Puebla, Mexico. A potential scenario is that the cilantro becomes contaminated from contaminated water used for irrigation or washing, or from contaminated workers handling the fresh product. The fresh cilantro is then added to flavor items such as fresh salsa and consumed, so there are no processing steps that would eliminate the parasite.
CDC Outbreak Investigation
http://www.cdc.gov/parasites/cyclosporiasis/outbreaks/2015/index.html
Cyclosporiasis Outbreak Investigations — United States, 2015
Last Updated July 31, 2015 1:00 PM EDT
UPDATES WILL BE PROVIDED WHEN MORE INFORMATION IS AVAILABLE
CDC and federal, state, and local public health partners are investigating an increase in reported cases of Cyclospora infection.
Highlights
Read the related statement from the U.S. Food and Drug Administration
Read the Advice to Consumers
Cyclospora cayetanensis is a single-celled parasite that causes an intestinal infection called cyclosporiasis.
As of July 30, 2015 (11am EDT), CDC had been notified of 358 ill persons with confirmed Cyclospora infection from 26 states in 2015.
Most (199; 56%) ill persons experienced onset of illness on or after May 1, 2015 and did not report international travel prior to symptom onset.
Kraft Cheese Product Recalled Due to Packaging Choking Hazard
Kraft Heinz is recalling packs of individually wrapped cheese product due to the fact the wrapping for the cheese slice does not completely come off in one motion...that is, a strip of plastic film can be missed by the consumer when then unwrap the cheese product slice. The wrapping deviation is only found in the 3lb and 4lb packages. There have been 10 complaints and 3 reports of consumer choking.
One would wonder if this hazard had considered prior to this event and was it included on the facility's hazard analysis? Certainly now it would be need to be added along with some type of control. This is a good point of discussion for any facilities that have wrapping that adheres directly to the product, especially individually wrapped - single-serve units.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm456883.htm
The Kraft Heinz Company Voluntarily Recalls Select Varieties of Kraft Singles Products Due to Potential Choking Hazard
Only 3-Lb. and 4-Lb. Packages of Kraft Singles Included in Recall
Contact: Consumer: 1-800-432-3101
Media: Jody Moore 847-646-4538, News@KraftHeinzCompany.com
FOR IMMEDIATE RELEASE – July 31, 2015 – Northfield, Ill. – The Kraft Heinz Company is voluntarily recalling select code dates and manufacturing codes of Kraft Singles individually-wrapped slices due to the possibility that a thin strip of the individual packaging film may remain adhered to the slice after the wrapper has been removed. If the film sticks to the slice and is not removed, it could potentially cause a choking hazard.
The recall applies to 3-lb. and 4-lb. sizes of Kraft Singles American and White American pasteurized prepared cheese product with a Best When Used By Date of 29 DEC 15 through 04 JAN 16, followed by the Manufacturing Code S54 or S55.
One would wonder if this hazard had considered prior to this event and was it included on the facility's hazard analysis? Certainly now it would be need to be added along with some type of control. This is a good point of discussion for any facilities that have wrapping that adheres directly to the product, especially individually wrapped - single-serve units.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm456883.htm
The Kraft Heinz Company Voluntarily Recalls Select Varieties of Kraft Singles Products Due to Potential Choking Hazard
Only 3-Lb. and 4-Lb. Packages of Kraft Singles Included in Recall
Contact: Consumer: 1-800-432-3101
Media: Jody Moore 847-646-4538, News@KraftHeinzCompany.com
FOR IMMEDIATE RELEASE – July 31, 2015 – Northfield, Ill. – The Kraft Heinz Company is voluntarily recalling select code dates and manufacturing codes of Kraft Singles individually-wrapped slices due to the possibility that a thin strip of the individual packaging film may remain adhered to the slice after the wrapper has been removed. If the film sticks to the slice and is not removed, it could potentially cause a choking hazard.
The recall applies to 3-lb. and 4-lb. sizes of Kraft Singles American and White American pasteurized prepared cheese product with a Best When Used By Date of 29 DEC 15 through 04 JAN 16, followed by the Manufacturing Code S54 or S55.
Thursday, July 30, 2015
Improperly Canned Potatoes Responsible for Botulism Outbreak in April, 2015
In April of 2015, a botulism outbreak occurred that was associated with food served at a Church Potluck Meal. In this outbreak, 29 reported becoming ill. This was the largest botulism outbreak in the last 40 years.
The source was home canned potatoes. The potatoes were canned in hot water bath and not a pressure canner. From the CDC:
CDC Morbidity and Mortality
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6429a6.htm?s_cid=mm6429a6_e
Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015
Weekly
July 31, 2015 / 64(29);802-803
Carolyn L. McCarty, PhD1,2; Kristina Angelo, DO2,3; Karlyn D. Beer, PhD2,3; Katie Cibulskas-White1; Kim Quinn, MS1; Sietske de Fijter, MS1; Rick Bokanyi, PhD1; Eric St. Germain1; Karen Baransi1; Kevin Barlow4; Gwen Shafer4; Larry Hanna4; Kelly Spindler4; Elizabeth Walz, MD5; Mary DiOrio, MD1; Brendan R. Jackson, MD3; Carolina Luquez, PhD3; Barbara E. Mahon, MD3; Colin Basler, DVM2,3; Kathryn Curran, PhD2,3; Almea Matanock, MD2,3; Kelly Walsh, MPH3; Kara Jacobs Slifka, MD2,3; Agam K. Rao, MD3 (Author affiliations at end of text)
On April 21, 2015, the Fairfield Medical Center (FMC) and Fairfield Department of Health contacted the Ohio Department of Health (ODH) about a patient suspected of having botulism in Fairfield County, Ohio. Botulism is a severe, potentially fatal neuroparalytic illness.* A single case is a public health emergency, because it can signal an outbreak (1). Within 2 hours of health department notification, four more patients with similar clinical features arrived at FMC's emergency department. Later that afternoon, one patient died of respiratory failure shortly after arriving at the emergency department. All affected persons had eaten at the same widely attended church potluck meal on April 19. CDC's Strategic National Stockpile sent 50 doses of botulinum antitoxin to Ohio. FMC, the Fairfield Department of Health, ODH, and CDC rapidly responded to confirm the diagnosis, identify and treat additional patients, and determine the source.
The source was home canned potatoes. The potatoes were canned in hot water bath and not a pressure canner. From the CDC:
The attendee who prepared the potato salad with home-canned potatoes reported using a boiling water canner, which does not kill C. botulinum spores, rather than a pressure canner, which does eliminate spores (2). In addition, the potatoes were not heated after removal from the can, a step that can inactivate botulinum toxin. The combined evidence implicated potato salad prepared with improperly home-canned potatoes, a known vehicle for botulism (3).Unfortunately, we hear of too many who still use a hot water bath to can low acid foods. Outbreaks like this remind us of the importance of following scientifically developed canning recipes, especially the use of a pressure canner for low acid foods.
CDC Morbidity and Mortality
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6429a6.htm?s_cid=mm6429a6_e
Notes from the Field: Large Outbreak of Botulism Associated with a Church Potluck Meal — Ohio, 2015
Weekly
July 31, 2015 / 64(29);802-803
Carolyn L. McCarty, PhD1,2; Kristina Angelo, DO2,3; Karlyn D. Beer, PhD2,3; Katie Cibulskas-White1; Kim Quinn, MS1; Sietske de Fijter, MS1; Rick Bokanyi, PhD1; Eric St. Germain1; Karen Baransi1; Kevin Barlow4; Gwen Shafer4; Larry Hanna4; Kelly Spindler4; Elizabeth Walz, MD5; Mary DiOrio, MD1; Brendan R. Jackson, MD3; Carolina Luquez, PhD3; Barbara E. Mahon, MD3; Colin Basler, DVM2,3; Kathryn Curran, PhD2,3; Almea Matanock, MD2,3; Kelly Walsh, MPH3; Kara Jacobs Slifka, MD2,3; Agam K. Rao, MD3 (Author affiliations at end of text)
On April 21, 2015, the Fairfield Medical Center (FMC) and Fairfield Department of Health contacted the Ohio Department of Health (ODH) about a patient suspected of having botulism in Fairfield County, Ohio. Botulism is a severe, potentially fatal neuroparalytic illness.* A single case is a public health emergency, because it can signal an outbreak (1). Within 2 hours of health department notification, four more patients with similar clinical features arrived at FMC's emergency department. Later that afternoon, one patient died of respiratory failure shortly after arriving at the emergency department. All affected persons had eaten at the same widely attended church potluck meal on April 19. CDC's Strategic National Stockpile sent 50 doses of botulinum antitoxin to Ohio. FMC, the Fairfield Department of Health, ODH, and CDC rapidly responded to confirm the diagnosis, identify and treat additional patients, and determine the source.
Monday, July 20, 2015
Study - Pesticide Levels on Produce Well Below Level for Health Concern
In a recently published study in the Journal of Food Contamination, a UCDavis researcher found that pesticide levels in foods are far below the level of concern for the period 2004 - 2005. 2240 food items were evaluated and that "All estimated exposures to the 77 pesticides were well below the chronic reference dose (RfD) – the EPA’s estimate of the maximum amount of a substance that a person could be exposed to daily without risk of harm over a lifetime".
Takeaways - You can't use pesticides as a reason to avoid eating fruits and vegetables. The health benefit far outweighs any risk.
- The primary reason people buy organic produce is pesticides. Based on this data, is the added cost of organic justified?
Takeaways - You can't use pesticides as a reason to avoid eating fruits and vegetables. The health benefit far outweighs any risk.
- The primary reason people buy organic produce is pesticides. Based on this data, is the added cost of organic justified?
Thursday, July 16, 2015
Small Food Establishment Forced to Recall Improperly Processed Products
A small Washington establishment is recalling canned pickles and sauces after it was determined that the pH was too high. The company was selling their product at fruit stands and small shops.
This is an example of the type of issue small businesses can run into when getting into producing foods when they do not know what they are doing. Too many people want to make these type of products to sell at Farmers' Markets and roadside stands, but do not understand the importance of following the proper procedures for processing. In this case, they had to recall product. Worse, they could have made someone ill or worse. Either way, issues like this can become a financial catastrophe for the establishment.
Penn State has begun a new training program to specifically address this need. In Farmers' Market Food Safety Workshops, guidance is provided. But this training opens the door to other training that is more specific to the operation and type of products being made.
This is an example of the type of issue small businesses can run into when getting into producing foods when they do not know what they are doing. Too many people want to make these type of products to sell at Farmers' Markets and roadside stands, but do not understand the importance of following the proper procedures for processing. In this case, they had to recall product. Worse, they could have made someone ill or worse. Either way, issues like this can become a financial catastrophe for the establishment.
Penn State has begun a new training program to specifically address this need. In Farmers' Market Food Safety Workshops, guidance is provided. But this training opens the door to other training that is more specific to the operation and type of products being made.
FDA Recall Notice
Homemade recalls Pickles and Sauces because of possible health risk
Contact:
Consumer:
509-548-5301
FOR IMMEDIATE RELEASE — Juy 14, 2015 — Leavenworth, WA — Homemade of Leavenworth, Washington is recalling pickle and sauce products because they may have been improperly produced. Washington State Department of Agriculture routine sampling discovered that a bottle of Homemade Bread and Butter Pickles had a pH level high enough to allow the growth of Clostridium botulinum. Required records were not available to support that safe processing guidelines were followed on all sauce and pickle products produced at Homemade.
Home Canning Season is Here, A Q&A with Martha Zepp, Home Food Preservation Guru
Home canning season is here and Martha Zepp, our expert home canner, is here to provide advice. There are few, if any, who can match her hands-on expertise.
Lancaster Online
http://lancasteronline.com/features/food/q-a-food-safety-expert-helps-home-cooks-preserve-produce/article_60e6e514-2afd-11e5-aa21-97387401701e.html
Q&A: Food safety expert helps home cooks preserve produce properly Martha Zepp, a consultant to Penn State's local Extension office, offers advice on canning produce
Posted: Wednesday, July 15, 2015 11:39 am | Updated: 11:39 am, Wed Jul 15, 2015.
Q&A: Food safety expert helps home cooks preserve produce properly By MARY ELLEN WRIGHT | Staff Writer LancasterOnline
Home canning — processing food for storage in glass jars — is a great way to keep a bit of summer on your shelf year-round by preserving fresh Lancaster County produce. But canning must be done safely.
That’s where Martha Zepp, an expert in food preservation safety, comes in.
As a consultant to the local Penn State Extension office at the Farm & Home Center, Zepp is available to answer your food safety and food preservation questions most Wednesdays (her day in the extension office). She also gives demonstration workshops on home canning and goes to canning-equipment stores around the county to test the dial gauges of people’s pressure canners to be sure they’re in proper working order.
Capturing summer in a jar: Home canning season in full swing here
She does all these things so home cooks can preserve food without accidentally encouraging the growth of botulism or other organisms that could make them sick.
We asked Zepp these questions about safety in home canning.
Lancaster Online
http://lancasteronline.com/features/food/q-a-food-safety-expert-helps-home-cooks-preserve-produce/article_60e6e514-2afd-11e5-aa21-97387401701e.html
Q&A: Food safety expert helps home cooks preserve produce properly Martha Zepp, a consultant to Penn State's local Extension office, offers advice on canning produce
Posted: Wednesday, July 15, 2015 11:39 am | Updated: 11:39 am, Wed Jul 15, 2015.
Q&A: Food safety expert helps home cooks preserve produce properly By MARY ELLEN WRIGHT | Staff Writer LancasterOnline
Home canning — processing food for storage in glass jars — is a great way to keep a bit of summer on your shelf year-round by preserving fresh Lancaster County produce. But canning must be done safely.
That’s where Martha Zepp, an expert in food preservation safety, comes in.
As a consultant to the local Penn State Extension office at the Farm & Home Center, Zepp is available to answer your food safety and food preservation questions most Wednesdays (her day in the extension office). She also gives demonstration workshops on home canning and goes to canning-equipment stores around the county to test the dial gauges of people’s pressure canners to be sure they’re in proper working order.
Capturing summer in a jar: Home canning season in full swing here
She does all these things so home cooks can preserve food without accidentally encouraging the growth of botulism or other organisms that could make them sick.
We asked Zepp these questions about safety in home canning.
Colorado Company Recalls Raw Breaded Chicken Products due to Salmonella
Aspen Foods is recalling 2 million pounds of raw, stuffed breaded chicken products due to a link to a cluster of Salmonella infections. This recall is related to the product being recalled by Barber Foods.
Like the Barber Foods recall, the product is raw battered, stuffed chicken products. It includes chicken cordon bleu and chicken kiev products. The spreadsheet accessed through the USDA announcement, has over 2000 entries for lots/brand /sizes.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-101-2015-release/
Aspen Foods Recalls Frozen, Raw, Stuffed & Breaded Chicken Products Due to Possible Salmonella Enteritidis Contamination
Class I Recall 101-2015
Health Risk: High Jul 15, 2015
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
WASHINGTON, July 15, 2015 – Aspen Foods, A Division of Koch Poultry Company, a Chicago, Ill. establishment, is recalling approximately 1,978,680 pounds of frozen, raw, stuffed and breaded chicken product that may be contaminated with Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The frozen, raw, stuffed and breaded chicken items were produced between April 15, 2015 and July 10, 2015 with “best if used by” dates between July 14, 2016 and October 10, 2016. To view a full list of recalled products, please click here (XLS). [View Labels]
Like the Barber Foods recall, the product is raw battered, stuffed chicken products. It includes chicken cordon bleu and chicken kiev products. The spreadsheet accessed through the USDA announcement, has over 2000 entries for lots/brand /sizes.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-101-2015-release/
Aspen Foods Recalls Frozen, Raw, Stuffed & Breaded Chicken Products Due to Possible Salmonella Enteritidis Contamination
Class I Recall 101-2015
Health Risk: High Jul 15, 2015
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
WASHINGTON, July 15, 2015 – Aspen Foods, A Division of Koch Poultry Company, a Chicago, Ill. establishment, is recalling approximately 1,978,680 pounds of frozen, raw, stuffed and breaded chicken product that may be contaminated with Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The frozen, raw, stuffed and breaded chicken items were produced between April 15, 2015 and July 10, 2015 with “best if used by” dates between July 14, 2016 and October 10, 2016. To view a full list of recalled products, please click here (XLS). [View Labels]
Breaded Chicken Nuggets Recalled Due to Presence of Staph Enterotoxin
A PA company is recalling chicken nuggets after the CO Dept of Ag found that a sample of the product was positive for Staphylococcus enterotoxin. There have not yet been any illnesses reported.
Staphylococcus growth and toxin formation is an issue in breaded/battered product. The main issue is with the hydrated batter before it goes onto the chicken. In this scenario, the organism grows in the batter when the batter is not held at the proper temperatures. When the organism reaches sufficient numbers, toxin is produced in the batter and then that toxin ends up on the food, in this case chicken piece, during the battering process. In a typical batter operation, once the chicken is battered/breaded, then it is partially fried (par-fried) to set the coating. This heat application (dipping in hot oil) kills the Staphylococcus organism, but does not destroy the toxin since the toxin is heat stable..
To prevent this, proper temperature control of the batter is needed. FDA has recommended batter handling instructions (http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252424.pdf).
Another possible scenario is that that the chicken nugget product, once fried, is not cooled properly and the organism grows on the temperature abused nuggets.
Staphylococcus enterotoxin is fast acting, causing severe vomiting in an hour to 6 hours after consumption. The symptoms will last a day or so. When it is a batter contamination issue as described above, there would be no indication to the consumer that the product was contaminated, and no prevention. Again, cooking by the consumer would not destroy the toxin.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-100-2015-release
Murry’s, Inc., Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 100-2015
Health Risk: High Jul 15, 2015
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, July 15, 2015 – Murry’s, Inc., a Lebanon, Pa. establishment, is recalling approximately 20,232 pounds of gluten-free breaded chicken nugget product that tested positive for Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Staphylococcus growth and toxin formation is an issue in breaded/battered product. The main issue is with the hydrated batter before it goes onto the chicken. In this scenario, the organism grows in the batter when the batter is not held at the proper temperatures. When the organism reaches sufficient numbers, toxin is produced in the batter and then that toxin ends up on the food, in this case chicken piece, during the battering process. In a typical batter operation, once the chicken is battered/breaded, then it is partially fried (par-fried) to set the coating. This heat application (dipping in hot oil) kills the Staphylococcus organism, but does not destroy the toxin since the toxin is heat stable..
To prevent this, proper temperature control of the batter is needed. FDA has recommended batter handling instructions (http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM252424.pdf).
Another possible scenario is that that the chicken nugget product, once fried, is not cooled properly and the organism grows on the temperature abused nuggets.
Staphylococcus enterotoxin is fast acting, causing severe vomiting in an hour to 6 hours after consumption. The symptoms will last a day or so. When it is a batter contamination issue as described above, there would be no indication to the consumer that the product was contaminated, and no prevention. Again, cooking by the consumer would not destroy the toxin.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-100-2015-release
Murry’s, Inc., Recalls Chicken Products Due to Staphylococcal Enterotoxin Contamination
Class I Recall 100-2015
Health Risk: High Jul 15, 2015
Congressional and Public Affairs Whitney Joy (202) 720-9113
WASHINGTON, July 15, 2015 – Murry’s, Inc., a Lebanon, Pa. establishment, is recalling approximately 20,232 pounds of gluten-free breaded chicken nugget product that tested positive for Staphylococcal enterotoxin, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Sunday, July 12, 2015
Barber Foods Expands Recall of Chicken Kiev After Additional Illnesses Reported
Barber Foods is expanding its recall of frozen Chicken Kiev after 2 more cases of salmonellosis were reported. The initial recall was for 58320 lbs. This recall is for 1.7 million lbs.
While this is raw chicken and there are cooking instruction on the box, but stated in the notice, "Some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises all consumers to treat these products like a raw chicken product."
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-096-2015-release
Barber Foods Recalls Stuffed Chicken Products Due To Possible Salmonella Enteritidis Contamination
Class I Recall 096-2015
Health Risk: High Jul 12, 2015
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
WASHINGTON, July 12, 2015 – Barber Foods, a Portland, Maine establishment, is recalling approximately 1,707,494 pounds of frozen, raw stuffed chicken products that may be contaminated with Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The chicken products were produced between February 17, 2015 and May 20, 2015. To view a full list of products recalled as part of this expansion, please click here (XLS). [View Labels]
Since the original recall on July 2, 2015, two more case-patients have been identified. The scope of this recall expansion now includes all products associated with contaminated source material.
While this is raw chicken and there are cooking instruction on the box, but stated in the notice, "Some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises all consumers to treat these products like a raw chicken product."
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-096-2015-release
Barber Foods Recalls Stuffed Chicken Products Due To Possible Salmonella Enteritidis Contamination
Class I Recall 096-2015
Health Risk: High Jul 12, 2015
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
WASHINGTON, July 12, 2015 – Barber Foods, a Portland, Maine establishment, is recalling approximately 1,707,494 pounds of frozen, raw stuffed chicken products that may be contaminated with Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The chicken products were produced between February 17, 2015 and May 20, 2015. To view a full list of products recalled as part of this expansion, please click here (XLS). [View Labels]
Since the original recall on July 2, 2015, two more case-patients have been identified. The scope of this recall expansion now includes all products associated with contaminated source material.
Friday, July 10, 2015
Food Safety Update for July 10, 2015
Avian Influenza Outbreak in birds has come to a halt with no new cases reported since June 17th. It has been one of the most devastating outbreaks of bird flue with approximately 48 million birds affected. According to reports, there is a lot of room for improvement in responding to such a serious outbreak.
In Texas, there are an increased number of illnesses due to the parasite Cyclospspora. There have been 151 cases reported. (Story/link below).
In North Carolina, one restaurant has been linked to 267 cases of salmonellosis. Bad BBQ. (Story/Link below)
In a recent study, it was found that farmers should wait for 24 hours after a rainfall or irrigating before harvesting. The research was based upon the presence of Listeria.
Summary Data for Beef and Veal Carcass Baseline Survey
In USDA's Constituent Update, July 2, 2015, FSIS provides a summary of preliminary data for the first six months of the Beef and Veal Carcass Baseline Survey (B-VCBS) that looks at the prevalence of Salmonella and E.coli on carcasses, - after removing the hide, and after cleaning the carcass (before it goes into the chiller - pre-chill). FSIS is collecting swab samples from steers, cows, bulls, dairy cows, heifers, and veal carcasses in order to estimate the level of these organisms and to see whether and to evaluate the pre-evisceration and pre-chill dressing procedures and slaughter controls. From the document:
What do can be taken away from this:
1) The interventions used by the industry accomplish a big reduction in the level of pathogenic organisms on the meat.
2) Pathogens are present on the meat. As pointed out in the release, additional interventions may occur after chilling,, so the number of percent positive purchased by the consumer will probably be lower (and have been shown to be lower). However, consumers must still consider the fact that pathogens can be present.
What do can be taken away from this:
1) The interventions used by the industry accomplish a big reduction in the level of pathogenic organisms on the meat.
2) Pathogens are present on the meat. As pointed out in the release, additional interventions may occur after chilling,, so the number of percent positive purchased by the consumer will probably be lower (and have been shown to be lower). However, consumers must still consider the fact that pathogens can be present.
Thursday, July 9, 2015
Blue Bell to Conduct Trial Production Run in AL Facility
After ceasing operations in April / May to clean up their operation in light of product being linked to cases of Listeriosis, Blue Bell Ice Cream will run a trial production run in their Alabama facility.
The costs of this contamination event will be tremendous. First and foremost, are the people who contracted Listeria and their associated costs. Then the legal fees. The cost to the people who were laid off or furloughed (roughly 1,400 in each category). The company also has the cost of the recall and the lost revenues for 4 months of product. Then there will be costs associated with resuming production....costs of improvements to the operation, retraining of employees, conducting trial runs, etc. Getting back into the market place will not be cheap....regaining freezer shelf-space (you don't think those retailers let that space go empty for 4 months), restarting a distribution system, etc. And then regaining sales....the loyal will be back, but many other will be hesitant or leery, while others have moved on to other brands....the lost customer is very difficult, if not impossible to recover.
And what if they find it again....certainly this has been the case in a number of facility-related contamination events......
CBS DFW
http://dfw.cbslocal.com/2015/07/08/blue-bell-to-begin-trial-runs-in-july/
Blue Bell To Begin Trial Runs In July
July 8, 2015 1:34 PM
FORT WORTH (KRLD/CBSDFW.COM) – After a nearly four month absence from store shelves, Blue Bell ice cream could make a comeback before summer’s end.
The company will begin trial runs at its Sylacauga, Alabama plant during the week of July 20, as part of its plan to get the ice cream back in grocer’s freezers.
The costs of this contamination event will be tremendous. First and foremost, are the people who contracted Listeria and their associated costs. Then the legal fees. The cost to the people who were laid off or furloughed (roughly 1,400 in each category). The company also has the cost of the recall and the lost revenues for 4 months of product. Then there will be costs associated with resuming production....costs of improvements to the operation, retraining of employees, conducting trial runs, etc. Getting back into the market place will not be cheap....regaining freezer shelf-space (you don't think those retailers let that space go empty for 4 months), restarting a distribution system, etc. And then regaining sales....the loyal will be back, but many other will be hesitant or leery, while others have moved on to other brands....the lost customer is very difficult, if not impossible to recover.
And what if they find it again....certainly this has been the case in a number of facility-related contamination events......
CBS DFW
http://dfw.cbslocal.com/2015/07/08/blue-bell-to-begin-trial-runs-in-july/
Blue Bell To Begin Trial Runs In July
July 8, 2015 1:34 PM
FORT WORTH (KRLD/CBSDFW.COM) – After a nearly four month absence from store shelves, Blue Bell ice cream could make a comeback before summer’s end.
The company will begin trial runs at its Sylacauga, Alabama plant during the week of July 20, as part of its plan to get the ice cream back in grocer’s freezers.
Wednesday, July 8, 2015
Bottle Water Recalled Due to E. coli
On June 23rd, a Canadian company recalled bottled water produced at two Pennsylvania bottling facilities. These plants produced a number of store brands for various retail customers.
Bottling water seems easy, but any manufactured food or beverage product must be produced with adequate food safety systems in place.
In this case, generic E. coli were found, which are not necessarily pathogens. But the presence of these organisms indicates the potential for enteric pathogens, and at the least, that unsanitary conditions exist. Companies use E. coli testing because it is a good indicator and is a relatively simple analysis.
Huffington Post
http://www.huffingtonpost.com/2015/06/22/bottled-water-e-coli-contamination_n_7640010.html
14 Brands Of Bottled Water Voluntarily Recalled Due To Potential E. Coli Contamination
By Alena Hall
Posted: 06/22/2015 5:51 pm EDT Updated: 06/23/2015 11:59 am EDT
A water bottling company that is responsible for 14 different brands issued a voluntary recall on Monday after discovering that one of their spring water sources tested positive for E. coli bacteria.
“E. coli are bacteria whose presence indicates that the water may be contaminated with human or animal wastes," a representative of Niagara Bottling LLC said in a statement. "Microbes in these wastes can cause diarrhea, cramps, nausea, headaches, or other symptoms. They may pose a special health risk for infants, young children, some of the elderly and people with severely compromised immune systems."
Bottling water seems easy, but any manufactured food or beverage product must be produced with adequate food safety systems in place.
In this case, generic E. coli were found, which are not necessarily pathogens. But the presence of these organisms indicates the potential for enteric pathogens, and at the least, that unsanitary conditions exist. Companies use E. coli testing because it is a good indicator and is a relatively simple analysis.
Huffington Post
http://www.huffingtonpost.com/2015/06/22/bottled-water-e-coli-contamination_n_7640010.html
14 Brands Of Bottled Water Voluntarily Recalled Due To Potential E. Coli Contamination
By Alena Hall
Posted: 06/22/2015 5:51 pm EDT Updated: 06/23/2015 11:59 am EDT
A water bottling company that is responsible for 14 different brands issued a voluntary recall on Monday after discovering that one of their spring water sources tested positive for E. coli bacteria.
“E. coli are bacteria whose presence indicates that the water may be contaminated with human or animal wastes," a representative of Niagara Bottling LLC said in a statement. "Microbes in these wastes can cause diarrhea, cramps, nausea, headaches, or other symptoms. They may pose a special health risk for infants, young children, some of the elderly and people with severely compromised immune systems."
Tuesday, July 7, 2015
Four Salmonella Outbreaks Linked to Backyard Chickens
Backyard chickens...there is an increasing trend for towns to allow for backyard chickens. Even State College, PA permits people to have backyard chickens, although there are rules. However, 4 recent outbreaks of Salmonella associated with backyard chickens remind us that there is a risk.
If raising chickens in the backyard, keep them in the backyard. Letting them in the house, cuddling with them, or smooching them is not a good idea. Wash hands after handling poultry. This is especially true for children.
If raising chickens in the backyard, keep them in the backyard. Letting them in the house, cuddling with them, or smooching them is not a good idea. Wash hands after handling poultry. This is especially true for children.
CDC Outbreak Report
Four Multistate Outbreaks of Human Salmonella Infections Linked to Live Poultry in Backyard Flocks
July 1, 2015
Highlights
CDC, public health, veterinary, and agriculture officials in many states and the U.S. Department of Agriculture's Animal and Plant Health Inspection Service (USDA-APHIS) are investigating four multistate outbreaks of human Salmonella infections linked to contact with live poultry.
- As of June 29, 2015, 181 people infected with the outbreak strains of Salmonella have been reported from 40 states.
- 33 ill people have been hospitalized. No deaths have been reported.
- Epidemiologic, laboratory, and traceback findings have linked these four outbreaks of human Salmonella infections to contact with chicks, ducklings, and other live poultry from multiple hatcheries.
Monday, July 6, 2015
High Pressure Processed Pet Food Recalled Because of Listeria
A Wisconsin pet food company is recalling non-thermally processed pet food after the Maryland Department of Agriculture's testing found that the product was positive for Listeria.
There are those that feel feeding dogs raw meat is better. To provide this product, this company processed meat using HPP (High Pressure Processing) to eliminate pathogens such as Salmonella. Unfortunately, during post-processing handling, probably packaging, the product was contaminated with Listeria.
Interesting, on the company's website, they provide access to test results for each lot of product. The results are for the testing of E. coli O157:H7 and Salmonella - two pathogens associated with raw beef, but not Listeria, which while can be associated with raw beef, is a pathogen commonly encountered in processing facilities.
NJ.com
http://www.nj.com/news/index.ssf/2015/07/dog_and_cat_food_recalled_over_listeria_fears.html
Dog and cat food recalled over Listeria fears
July 6, 2015
A pet food company is recalling 11 of its products nationwide after Listeria was found during a routine test.
Stella & Chewy's was ordered by Maryland Department of Agriculture to stop sale Saturday on its Chicken Freeze-Dried Dinner Patties because the dog dinners tested positive for Listeria monocytogenes, the company said in a release.
The Milwaukee-based company then issued a voluntary recall for those meals as well as others that did not test positive but may have been exposed to the lot "as a precautionary measure."
No pet or human illnesses have been reported.
There are those that feel feeding dogs raw meat is better. To provide this product, this company processed meat using HPP (High Pressure Processing) to eliminate pathogens such as Salmonella. Unfortunately, during post-processing handling, probably packaging, the product was contaminated with Listeria.
Interesting, on the company's website, they provide access to test results for each lot of product. The results are for the testing of E. coli O157:H7 and Salmonella - two pathogens associated with raw beef, but not Listeria, which while can be associated with raw beef, is a pathogen commonly encountered in processing facilities.
NJ.com
http://www.nj.com/news/index.ssf/2015/07/dog_and_cat_food_recalled_over_listeria_fears.html
Dog and cat food recalled over Listeria fears
July 6, 2015
A pet food company is recalling 11 of its products nationwide after Listeria was found during a routine test.
Stella & Chewy's was ordered by Maryland Department of Agriculture to stop sale Saturday on its Chicken Freeze-Dried Dinner Patties because the dog dinners tested positive for Listeria monocytogenes, the company said in a release.
The Milwaukee-based company then issued a voluntary recall for those meals as well as others that did not test positive but may have been exposed to the lot "as a precautionary measure."
No pet or human illnesses have been reported.
Friday, July 3, 2015
Recall Summary for July 2, 2015
Here is a summary of recent recalls.
FDA Recall Notice
Boulder Dog Food Company, L.L.C. Voluntarily Recalls Seven Bags of Turkey Sprinkles, 3 oz with A "Best By" Date of "05/18/16, 05/28/2016 and 05/30/2016" Due to Possible Salmonella Health Risk
http://www.fda.gov/Safety/Recalls/ucm453661.htm
July 2, 2015
7 bags of turkey sprinkles were recalled after FDA testing found a positive test for Salmonella. So what is a turkey sprinkle?….Well it is an item you add to dog food to make it tastier for ole Chopper....well being a sprinkle, I guess it is developed for Sparkles.
USDA Recall Notice
Barber Foods Recalls Kiev Stuffed Chicken Product Due to Possible Salmonella Enteritidis Contamination
http://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-096-2015-release
July 2, 2015
Barber Foods of Maine is recalling 58,320 lbs of its frozen Chicken Kiev because of a link to Salmonella illnesses. Here is a product that looks like it is fully cooked, but it is not.
A stream of recalls related to nuts due to Salmonella because of FDA sampling found product positive….a big surprise.
FDA Recall Notices
Natural Grocers® issues recall on 10oz. Caribbean Nut & Fruit Mix due to possible health risk
lhttp://www.fda.gov/Safety/Recalls/ucm453516.htm
July 1, 2015
Grand BK Corp. Recalls Goodies By Nature Raw Cashews, Net Wt. 9oz Because Of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm453006.htm.
June 27, 2015
Rocky Mountain Foods, Inc. Voluntarily Recalls Free Range Snack Co. Brand 16 oz. Island Fruit and Nut Trail Mix and Bulk Macadamia Nuts Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm453116.htm
Whole Foods Market Voluntarily Recalls Packaged Raw Macadamia Nuts Due To Possible Health Risk
June 25, 2015
http://www.fda.gov/Safety/Recalls/ucm452905.htm
FDA Recall Notice
Boulder Dog Food Company, L.L.C. Voluntarily Recalls Seven Bags of Turkey Sprinkles, 3 oz with A "Best By" Date of "05/18/16, 05/28/2016 and 05/30/2016" Due to Possible Salmonella Health Risk
http://www.fda.gov/Safety/Recalls/ucm453661.htm
July 2, 2015
7 bags of turkey sprinkles were recalled after FDA testing found a positive test for Salmonella. So what is a turkey sprinkle?….Well it is an item you add to dog food to make it tastier for ole Chopper....well being a sprinkle, I guess it is developed for Sparkles.
USDA Recall Notice
Barber Foods Recalls Kiev Stuffed Chicken Product Due to Possible Salmonella Enteritidis Contamination
http://www.fsis.usda.gov/wps/wcm/connect/FSIS-Content/internet/main/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2015/recall-096-2015-release
July 2, 2015
Barber Foods of Maine is recalling 58,320 lbs of its frozen Chicken Kiev because of a link to Salmonella illnesses. Here is a product that looks like it is fully cooked, but it is not.
A stream of recalls related to nuts due to Salmonella because of FDA sampling found product positive….a big surprise.
FDA Recall Notices
Natural Grocers® issues recall on 10oz. Caribbean Nut & Fruit Mix due to possible health risk
lhttp://www.fda.gov/Safety/Recalls/ucm453516.htm
July 1, 2015
Grand BK Corp. Recalls Goodies By Nature Raw Cashews, Net Wt. 9oz Because Of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm453006.htm.
June 27, 2015
Rocky Mountain Foods, Inc. Voluntarily Recalls Free Range Snack Co. Brand 16 oz. Island Fruit and Nut Trail Mix and Bulk Macadamia Nuts Because of Possible Health Risk
http://www.fda.gov/Safety/Recalls/ucm453116.htm
Whole Foods Market Voluntarily Recalls Packaged Raw Macadamia Nuts Due To Possible Health Risk
June 25, 2015
http://www.fda.gov/Safety/Recalls/ucm452905.htm
2015 Update to the 2013 Food Code
Every four years, the FDA reissues the new version of the food code, and two years after, revisions are made. The FDA just released it’s 2015 update to the 2013 US Food Code. In the news release, the FDA issued these bullet points summarizing the changes:
- Expand the duties of the Person in Charge in a food establishment to include overseeing the routine monitoring of food temperatures during hot and cold holding.
- Expand and clarify the type of information that should be included when a Hazard Analysis and Critical Control Point Plan is required by a regulatory authority.
- Emphasize that cleaning and sanitizing agents should be provided and available for use during all hours of operation.
- Clarify the difference between Typhoid Fever and nontyphoidal Salmonellosis with regard to the reporting of illness and the exclusion and restriction of ill food employees.
- Suggest that regulatory authorities ensure that inspection staff has access to the necessary training and continuing education.
So the regulatory-review minions took a look to see if any of these updates will have an impact.
The FDA document listing all changes can be found here, starting on page 13 - http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM451981.pdf
In the end, there is no major changes, but more clarifications. Listed below are the key points.
The FDA document listing all changes can be found here, starting on page 13 - http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM451981.pdf
Section 2-201.11
Duties were added to those designated to the person in charge. While these may have been assumed to be under that person’s responsibilities, now it is in writing. The implications is that the person with certification…the person in charge, would be responsible for on-going safety during operation, including for monitoring of temperatures, sanitizing of services, avoiding bare hand contact with RTE food, reporting of health issues.
(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf
J) CONSUMERS who order raw or partially cooked READY-TO-EAT FOODS of animal origin are informed as specified under § 3-603.11 that the FOOD is not cooked sufficiently to ensure its safety; Pf
K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf
(L) CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under § 3-304.16; Pf
(M) Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in ¶ 3-301.11(E), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT; Pf
(N) EMPLOYEES are properly trained in FOOD safety, including FOOD allergy awareness, as it relates to their assigned duties; Pf
(O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2-201.11(A); Pf and
(P) Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. Pf
Section 201.13
Changes were made in this section to further differentiate Salmonella Typhi and nontyphoidal Salmonella. Now, they designate Typhoid Fever (Salmonella Typhoid) as the reportable illness and call the regular strains of Salmonella as Salmonella (nontyphoidal) instead of nontyphoidal Salmonella. This will help in the education since there is a distinct difference in the types of illnesses each cause. While we do not see many cases of Typhoid Fever, it is a much more serious illness than your garden strains of Salmonella.
Section 4-303.11
This addition makes sure that cleaning chemicals are available during all hours of the operation.
4-303.11-Cleaning Agents and Sanitizers, Availability
(A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS as specified under Part 4-6, shall be provided and available for use during all hours of operation
(B) (B) Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation.
Section 8-201.14
This section titled Contents of a HACCP Plan was updated to list the items needed as part of a HACCP plan for a retail establishment.
Friday, June 12, 2015
CDC Issues Final Report on Blue Bell, and the Response to FDA
CDC issued the final report on the Blue Bell / Listeria outbreak. In the final report, 10 people in 4 states had contracted listeriosis. Blue Bell has recalled all product from the marketplace.
All of the FDA inspection reports can be found here. Included in this is the response to the FDA 483 report. Blue Bell informed FDA of their plans to introduce tough measures to control Listeria.
While the organism was found in two of the facilities, it was not found in the Texas facility even though product from that facility was linked to illness. This can be the case with Listeria in that it only surfaces once in a while. Because of this, vigilant control measures are needed.
So you can think of what they had in terms of setting some mouse traps in your house. The set some mouse traps around and in a few traps they caught a mouse. They cleaned up a bit and reset the trap and caught another mouse. Cleaned again, reset the trap. No mouse. Done? Not really. The problem is that when you catch a mouse, you have to understand the potential for mice in other spots, especially around your food (zone 1). Determination have to be made on where the mouse came from and whether that mouse got into your food. With this, you have to put measures in place to prevent the mouse from getting anywhere in your house.
Houston Chronicle
http://www.houstonchronicle.com/news/houston-texas/houston/article/Blue-Bell-can-t-identify-listeria-source-at-6319817.php
Blue Bell can't identify listeria source at Brenham plant
By Mark Collette
June 10, 2015 Updated: June 10, 2015 11:04pm
Blue Bell may never learn how listeria got into the ice cream at its Brenham plant, according to documents released Wednesday by the U.S. Food and Drug Administration, but the company plans to introduce some of the toughest bacterial control measures in the industry.
Brenham is the largest of Blue Bell's three plants and its sheer size may have hampered the hunt for contamination points. FDA inspectors swabbed 186 surfaces in the plant in March and didn't find any listeria species. That's despite ice cream from the plant being definitively linked to illnesses.
All of the FDA inspection reports can be found here. Included in this is the response to the FDA 483 report. Blue Bell informed FDA of their plans to introduce tough measures to control Listeria.
While the organism was found in two of the facilities, it was not found in the Texas facility even though product from that facility was linked to illness. This can be the case with Listeria in that it only surfaces once in a while. Because of this, vigilant control measures are needed.
So you can think of what they had in terms of setting some mouse traps in your house. The set some mouse traps around and in a few traps they caught a mouse. They cleaned up a bit and reset the trap and caught another mouse. Cleaned again, reset the trap. No mouse. Done? Not really. The problem is that when you catch a mouse, you have to understand the potential for mice in other spots, especially around your food (zone 1). Determination have to be made on where the mouse came from and whether that mouse got into your food. With this, you have to put measures in place to prevent the mouse from getting anywhere in your house.
Houston Chronicle
http://www.houstonchronicle.com/news/houston-texas/houston/article/Blue-Bell-can-t-identify-listeria-source-at-6319817.php
Blue Bell can't identify listeria source at Brenham plant
By Mark Collette
June 10, 2015 Updated: June 10, 2015 11:04pm
Blue Bell may never learn how listeria got into the ice cream at its Brenham plant, according to documents released Wednesday by the U.S. Food and Drug Administration, but the company plans to introduce some of the toughest bacterial control measures in the industry.
Brenham is the largest of Blue Bell's three plants and its sheer size may have hampered the hunt for contamination points. FDA inspectors swabbed 186 surfaces in the plant in March and didn't find any listeria species. That's despite ice cream from the plant being definitively linked to illnesses.
Write That Complaint Letter
After having a bad experience with retail food purchases, too many people don't complain to the retailer where they bought the food. Rather, as a recent survey shows, people will take their business elsewhere (and they are likely to complain to everyone they know). In the end, it is likely that this consumer will never return.
For consumers, it is important to complain to store management about any bad experience. This provides the store or the company making the food a chance to improve. And in many cases, the store may refund your purchase or provide other incentives to keep your business.
For retailers or processors, it is important to make it easy for people to file complaints and to even incentivize those complaints. Lost business is difficult to recover and can result in substantial losses over the long run. Plus, management is better off getting that complaint rather than having people turn to government agencies. This has become much easier - Foodsafety.gov has a reporting portal for filing complaints. As you know, complaints to a regulatory agency may result in visit from the inspector.
Having systems for collecting complaints is the first part. It is important that systems are in place for reviewing complaints as well as making any needed corrections to the operation.
I have never had an issue filing a complaint. It gives me a chance to blast some poor son-of-a-gun who had nothing to do with the issue...but they listen and politely apologize. In the end, it helps the consumer vent and the at-fault organization improve.
Progressive Grocer
http://www.progressivegrocer.com/research-data/dysfunctional-customer-experiences-risk-billions-retail-losses-survey#sthash.WtbtOcVX.dpuf
Dysfunctional Customer Experiences Risk Billions in Retail Losses: Survey
New data from Loyalty One, Verde Group
June 2, 2015, 02:57 pm
More than eight in 10 shoppers don’t give retailers the chance to fix a poor customer experience, says a new study.
Approximately half of 2,500 U.S. consumers polled in March reported experiencing a problem on their last shopping trip, according to a collaborative survey of dysfunctional retail touchpoints by LoyaltyOne and Verde Group with Professor of Marketing and Psychology, Dr. Deborah Small, at the Wharton School of the University of Pennsylvania.
Of those polled customers, 81 percent decided not to contact the retailer about the issue. Among these silent shoppers, 32 percent said they were unlikely to recommend the retailer to friends and family, putting these shoppers at-risk of decreasing their spending with the retailer.
For consumers, it is important to complain to store management about any bad experience. This provides the store or the company making the food a chance to improve. And in many cases, the store may refund your purchase or provide other incentives to keep your business.
For retailers or processors, it is important to make it easy for people to file complaints and to even incentivize those complaints. Lost business is difficult to recover and can result in substantial losses over the long run. Plus, management is better off getting that complaint rather than having people turn to government agencies. This has become much easier - Foodsafety.gov has a reporting portal for filing complaints. As you know, complaints to a regulatory agency may result in visit from the inspector.
Having systems for collecting complaints is the first part. It is important that systems are in place for reviewing complaints as well as making any needed corrections to the operation.
I have never had an issue filing a complaint. It gives me a chance to blast some poor son-of-a-gun who had nothing to do with the issue...but they listen and politely apologize. In the end, it helps the consumer vent and the at-fault organization improve.
Progressive Grocer
http://www.progressivegrocer.com/research-data/dysfunctional-customer-experiences-risk-billions-retail-losses-survey#sthash.WtbtOcVX.dpuf
Dysfunctional Customer Experiences Risk Billions in Retail Losses: Survey
New data from Loyalty One, Verde Group
June 2, 2015, 02:57 pm
More than eight in 10 shoppers don’t give retailers the chance to fix a poor customer experience, says a new study.
Approximately half of 2,500 U.S. consumers polled in March reported experiencing a problem on their last shopping trip, according to a collaborative survey of dysfunctional retail touchpoints by LoyaltyOne and Verde Group with Professor of Marketing and Psychology, Dr. Deborah Small, at the Wharton School of the University of Pennsylvania.
Of those polled customers, 81 percent decided not to contact the retailer about the issue. Among these silent shoppers, 32 percent said they were unlikely to recommend the retailer to friends and family, putting these shoppers at-risk of decreasing their spending with the retailer.
Egg Shortage - US Opens Door To Imported Eggs
The bird flu outbreak has caused an egg shortage in the US. According to reports, some 47 million birds, 35 million hens have been affected. To keep egg prices down and eggs available for commercial use, the US has permitted the Netherlands, Germany, Portugal, Spain and France (in Europe), and Chile and Argentina (in Latin America) to ship egg products to the US.
Wall Street OTC
http://www.wallstreetotc.com/u-s-food-producers-trying-to-defuse-egg-crisis-with-dutch-imports/219030/
US Food Producers Trying to Defuse Egg Crisis with Dutch Imports
Jun 12, 2015 By David Warren
The U.S. Department of Agriculture had given the approval to five egg producers from the Netherlands to sell egg products to the U.S. amid efforts to alleviate egg shortage caused by the recent bird flu outbreak.
It is the first time in nearly two decades the U.S. decides to imports egg products from Netherlands. The only non-domestic egg supplier for food processors and bakeries considered safe by the USDA was Canada. Yet, egg shortage resulted in a jump in prices, so the federal government is looking for alternate solutions.
Imported egg products would be used in processed foods and bakeries, and states hope that imports would prevent prices from further rising. In Texas, a supermarket even put a limit to shell egg purchases.
Wall Street OTC
http://www.wallstreetotc.com/u-s-food-producers-trying-to-defuse-egg-crisis-with-dutch-imports/219030/
US Food Producers Trying to Defuse Egg Crisis with Dutch Imports
Jun 12, 2015 By David Warren
The U.S. Department of Agriculture had given the approval to five egg producers from the Netherlands to sell egg products to the U.S. amid efforts to alleviate egg shortage caused by the recent bird flu outbreak.
It is the first time in nearly two decades the U.S. decides to imports egg products from Netherlands. The only non-domestic egg supplier for food processors and bakeries considered safe by the USDA was Canada. Yet, egg shortage resulted in a jump in prices, so the federal government is looking for alternate solutions.
Imported egg products would be used in processed foods and bakeries, and states hope that imports would prevent prices from further rising. In Texas, a supermarket even put a limit to shell egg purchases.
Ground Tuna Linked to Salmonella Paratyphi Outbreak
An investigation of an outbreak of Salmonella Paratyphi B has been linked to ground tuna used in sushi type products. In this outbreak, 53 people from nine states have become ill.
In 2012, ground tuna used in sushi was the source of Salmonella that infected 150 people.
Is there a difference in ground tuna? Certainly the grinding step can be a point of proliferation and dissemination through product. Another issue may be that for the ground product, they are using small scraps that may not have been handled in a sanitary manner.
While I like sushi, I will be adding ground tuna products to the 'avoid' list.
In 2012, ground tuna used in sushi was the source of Salmonella that infected 150 people.
Is there a difference in ground tuna? Certainly the grinding step can be a point of proliferation and dissemination through product. Another issue may be that for the ground product, they are using small scraps that may not have been handled in a sanitary manner.
While I like sushi, I will be adding ground tuna products to the 'avoid' list.
CDC Notice
Multistate Outbreak of Salmonella Paratyphi B variant L(+) tartrate(+) Infections
Highlights
As of June 4, 2015, a total of 53 people infected with the outbreak strain of Salmonella Paratyphi B variant L(+) tartrate(+) have been reported from nine states. Ten ill people have been hospitalized. No deaths have been reported.
- This outbreak is caused by Salmonella Paratyphi B variant L(+) tartrate(+) bacteria, formally known as Salmonella Java.
- The illness caused by this bacteria typically includes diarrhea, fever, and abdominal cramps 12-72 hours after an exposure. Salmonella Paratyphi B variant L(+) tartrate(+) does not cause paratyphoid fever, enteric fever, or typhoid fever.
- Most ill people in the outbreak reported eating sushi made with raw tuna in the week before becoming ill.
Wednesday, June 10, 2015
FDA Researches Relationship Between Pets, Foodborne Pathogens, and Human Health
In 2006 / 2007, an outbreak of salmonellosis occurred because of contaminated pet food (CDC report below). In this outbreak, close to 80 people became ill, most of them children. This is not the only case of contaminated pets or pet food (2015, 2014a, 2014b, 2014c, 2013, 2012, etc). Salmonella is often the hazard of concern, but Listeria has been an issue in raw pet foods as well.
FDA has been researching on the relationship between pets, owners, and foodborne pathogens. So far, a few things that can be said:
FDA News Release
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm450115.htm
FDA Research Helps Keep Pets and Humans Safe
You may not be aware that pet foods and treats, when contaminated with harmful bacteria, can make your pet sick. These bacteria also can spread from an animal to its owner, and you can get sick simply from handling contaminated pet food.
But how often does pet food make a cat or dog sick? Does your pet carry the harmful bacteria without showing any symptoms and, if so, for how long? And what precautions can you take to keep you and your family safe?
FDA has been researching on the relationship between pets, owners, and foodborne pathogens. So far, a few things that can be said:
- Overall, a very small percentage of pets (about 3%) were found to carry pathogens
- In most of the cases when the pets were positive, they had been fed raw pet food.
- About half of the dogs found to be positive, did not show any signs of being ill.
FDA News Release
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm450115.htm
FDA Research Helps Keep Pets and Humans Safe
You may not be aware that pet foods and treats, when contaminated with harmful bacteria, can make your pet sick. These bacteria also can spread from an animal to its owner, and you can get sick simply from handling contaminated pet food.
But how often does pet food make a cat or dog sick? Does your pet carry the harmful bacteria without showing any symptoms and, if so, for how long? And what precautions can you take to keep you and your family safe?
Tuesday, June 9, 2015
Decreases in the Rates of Foodborne Illness....States Reporting Less?
A decrease in the number of reported foodborne illnesses cases....could that mean our food safety systems are improving.....not according to CSPI....they suggest that states are reporting less. Certainly there are differences in state-to-state variability, but one would probably think that variation would exist year-to-year. However, taking that variation into account, decreases or increases year-to-year across all the states should say something about overall trends.
Center for Science in the Public Interest
http://cspinet.org/new/201506081.html
States Vary Widely at Reporting Foodborne Illness Outbreaks to CDC
June 8, 2015
States vary widely in how well they detect, investigate, and report outbreaks of foodborne illness, according to a new 50-state analysis from the nonprofit Center for Science in the Public Interest. And states are reporting fewer outbreaks to the Centers for Disease Control and Prevention. From 2009 to 2012, the average number of reported foodborne outbreaks decreased by about one-third compared to the six preceding years, according to the report, All Over the Map: A 10-Year Review of State Outbreak Reporting.
CSPI found widely different outbreak reporting rates even among adjacent states with similar populations. Florida, for instance, reported five times the number of outbreaks as Alabama when controlled for population, and Maryland reported four times the number of outbreaks as West Virginia. A high outbreak reporting rate actually can prevent illnesses, as it indicates state and local public health officials are looking for outbreaks and are more likely to identify contaminated foods or offending restaurants.
Center for Science in the Public Interest
http://cspinet.org/new/201506081.html
States Vary Widely at Reporting Foodborne Illness Outbreaks to CDC
June 8, 2015
States vary widely in how well they detect, investigate, and report outbreaks of foodborne illness, according to a new 50-state analysis from the nonprofit Center for Science in the Public Interest. And states are reporting fewer outbreaks to the Centers for Disease Control and Prevention. From 2009 to 2012, the average number of reported foodborne outbreaks decreased by about one-third compared to the six preceding years, according to the report, All Over the Map: A 10-Year Review of State Outbreak Reporting.
CSPI found widely different outbreak reporting rates even among adjacent states with similar populations. Florida, for instance, reported five times the number of outbreaks as Alabama when controlled for population, and Maryland reported four times the number of outbreaks as West Virginia. A high outbreak reporting rate actually can prevent illnesses, as it indicates state and local public health officials are looking for outbreaks and are more likely to identify contaminated foods or offending restaurants.
Friday, June 5, 2015
California Company Recalls Meat Products Because They Illegally Added USDA Mark of Inspection
LQNN
of Garden Grove, CA has expanded a recall of meat products because
they were producing meat products without USDA inspection, and worse yet,
illegally applied the mark of inspection (the USDA seal) to the product.
The retail arm of the business, Lee's Sandwiches, has an expanding business in
the western states. The founder, Chieu
Le, started his business as a food truck and now has over 50 locations.
So while the company stands by the wholesomeness of their food, it is awful to think that they jeopardized their business to skirt around USDA regulations.
So while the company stands by the wholesomeness of their food, it is awful to think that they jeopardized their business to skirt around USDA regulations.
USDA Recall Notice
LQNN, Inc. Recalls Poultry, Beef and Pork Products Produced Without the Benefit of Inspection and Misbranded With Unauthorized Use of the USDA Mark of Inspection
Class I Recall 081-2015
Health Risk: High May 20, 2015
Congressional and Public Affairs Gabrielle N. Johnston (202) 720-9113
EDITORS NOTE: Details of this recall were updated on June 3, 2015 to reflect a change in pounds, products and production dates of recalled products.
WASHINGTON, May 20, 2015 – LQNN, Inc., a Garden Grove, Calif. firm, added additional items to the recalled products list, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The added products should have been part of the original 213,192 pounds of chicken, beef and pork products that were recalled on May 20, 2015. The new total recalled poundage is 465,483 pounds. The products which were moved and sold in commerce, included the unapproved use of another facility’s mark of inspection, which has been identified as Establishment number 18995. LQNN, Inc., operating as Lee’s Sandwiches, has been processing products from federally-inspected establishments and re-packaging them without the benefit of inspection. Products produced without inspection present potential of increased human health risk.
Veggie Burgers Recalled Because Labeling Missing Soy Ingredient
A NJ company is recalling
veggie burgers because of an allergen labeling issue. The product
label did not list soy in the ingredient listing even though the product had
always been made with soy in it. I thought that this was odd that they
could miss soy on the label. Looking at the company website, they
have a number of different products with varying ingredients. Label
review at receipt of the packaging is probably one of the critical steps that
was missed. That, and review of the label when it was developed and whenever
modified. When the label hits the floor, it should be right, but label
review at that point would have helped as well.
A little more label paranoia could have prevented this. We see too often that companies do not put in sufficient controls for labeling - in development of labels and when modifying labels, at label receipt, and when applying labels. Why? Perhaps label review is not viewed as that important so we allocate insufficient resources to the task? Or we count on our purchasing people to get it right (or even marketing / sales people...yikes)?
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm449691.htm
Dr. Praeger’s Sensible Foods Issues Allergy Alert for Gluten Free California Veggie Burger Due to Undeclared Soy
Contact: Consumer: 201-703-1300
Media: Austin Blythe, Maxwell PR 503-231-3086
Email: austin@maxwellpr.com
FOR IMMEDIATE RELEASE — June 3, 2015 — ELMWOOD PARK, NJ. — Dr. Praeger’s Sensible Foods is recalling 950 retail cases of the Gluten Free California Veggie Burger because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life threatening allergic reactions if they consume this product. Dr. Praeger’s Gluten Free California Veggie Burger has contained soybeans since its introduction in 2007 and is safe for consumption by those who do not have soy allergies.
A little more label paranoia could have prevented this. We see too often that companies do not put in sufficient controls for labeling - in development of labels and when modifying labels, at label receipt, and when applying labels. Why? Perhaps label review is not viewed as that important so we allocate insufficient resources to the task? Or we count on our purchasing people to get it right (or even marketing / sales people...yikes)?
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm449691.htm
Dr. Praeger’s Sensible Foods Issues Allergy Alert for Gluten Free California Veggie Burger Due to Undeclared Soy
Contact: Consumer: 201-703-1300
Media: Austin Blythe, Maxwell PR 503-231-3086
Email: austin@maxwellpr.com
FOR IMMEDIATE RELEASE — June 3, 2015 — ELMWOOD PARK, NJ. — Dr. Praeger’s Sensible Foods is recalling 950 retail cases of the Gluten Free California Veggie Burger because it may contain undeclared soy. People who have an allergy or severe sensitivity to soy run the risk of serious or life threatening allergic reactions if they consume this product. Dr. Praeger’s Gluten Free California Veggie Burger has contained soybeans since its introduction in 2007 and is safe for consumption by those who do not have soy allergies.
Food Safety Quick Hits - Hyperlinks for June 5, 2015
A Colorado meat company is recalling ground elk meat after analysis conducted by the company showed the product was positive for E. coli O157:H7. The product was packed in 205 eight pound cases containing 8 one pound packages and was shipped to NC, SC, and VA.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
A Michigan company is recalling close to 50,000 lbs of pork sausage due to potential contamination of foreign material. The notice said the issue was discovered during verification testing.
Wednesday, June 3, 2015
CDC Release 2013 Foodborne Illness Report
CDC released 2013 Report – Surveillance for Foodborne Disease Outbreaks United States. 2013: Annual Report. http://www.cdc.gov/foodsafety/pdfs/foodborne-disease-outbreaks-annual-report-2013-508c.pdf
The main findings as listed in the report:
- In 2013, 818 foodborne disease outbreaks were reported, resulting in 13,360 illnesses, 1,062 hospitalizations, 16 deaths, and 14 food recalls.
- Outbreaks caused by Salmonella increased 39% from 2012 (113) to 2013 (157). Outbreak-associated hospitalizations caused by Salmonella increased 38% from 2012 (454) to 2013 (628).
- Fish (50 outbreaks), mollusks (23), chicken (21), and dairy (21, with 17 due to unpasteurized products) were the most common single food categories implicated in outbreaks.
- As reported in previous years, restaurants (433 outbreaks, 60% of outbreaks reporting a single location of preparation), specifically restaurants with sit-down dining 351, 49%), were the most commonly reported locations of food preparation.
818 foodborne outbreaks impacting 13360 people. Not too bad when you consider there are 320 million people in the US eating hopefully 3 meals a day, 365 days/year...not bad unless you are one of those poor souls who happens to get ill, then really bad is what you are feeling. And if you take the 48,000,000 as the real number for number of cases, then the vast majority of cases must not be reported.
Salmonella is tops among bacteria, but Norovirus is still the leading etiological agent. I know we like to blame those commercially processed foods, but in the end, a restaurant or a banquet hall is a more likely place for contracting illness. For foods, seafood and mollusks…and there are a lot of cases due to mollusks especially if we could see the rate (number of cases/number of people eating). So if you can combinine a few of these…how about eating fish or mollusks (ie raw oysters) in a restaurant?
As far as rates of foodborne illness per state, the average was 3.3 outbreaks per million people. Nice to see that our fair state of PA rates below this average. Ohio and Minnesota, not so good.
Friday, May 29, 2015
Food Safety Quick Hits - Hyperlinking the News for May 29th, 2015
An Ohio firm is recalling jars of salsa after discovering jars were not properly sealed. The titles of the various news articles call it a potential botulism concern, unsealed jars are more likely to be a spoilage issue.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
The FDA issued a recall notice for a Colorado company that is recalling raw Macadamia nuts due to the presence of Salmonella. The Salmonella was found by FDA through routine product testing. No illnesses have been reported.
A California company is recalling candy - coconut chews because of the potential to contain small stainless steel wire. It looks to be that a screen within the manufacturing process is the source. Perhaps a screen broke or was fraying?
In California, patrons filed a lawsuit against a Mexican restaurant that reportedly made them ill. The LA County Health Department investigated after seeing a number of complaints on Yelp, the social media site for restaurant reviews.
The CDC is investigating a multistate outbreak of Salmonella paratyphi B that may be linked to raw tuna used for sushi. The epicenter for the cases is in the Southeast US. As of May 21, 2015, a total of 53 people from 9 states have reported being ill. CDC is still investigating the source.
Interesting, this variant does not cause parahyphoid fever, which would be characterized by high fever, but is more similar to the symptoms of normal Salmonella which includes diarrhea, fever, and abdominal cramps 12-72 hours after being exposed.
In Wisconsin, 60 people report becoming ill from a Salmonella infection after eating pork carnitas served by a local market. According to Wikipedia, "Carnitas, literally "little meats," is a dish of Mexican cuisine originating from the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three or four hours and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos)." Sounds delicious except for the Salmonella part.
Finally, some reasons why not to take a cruise. In a report issued by some group that supports journalism in the public interest, they call attention to all the bad stuff that can happen on a cruise ship. From the report: "Last year over 1,700 passengers and crew members fell sick from gastrointestinal illnesses like norovirus. Since 2012 at least seven children have drowned or nearly drowned in cruise ship pools that rarely have full-time lifeguards. This year, a 21-year-old college student fell overboard and was never found -- one of at least two dozen incidents in the last two years in which cruise passengers or crew have gone overboard, according to media reports."
Stay home and make your own pork carnitas.
Thursday, May 28, 2015
FDA's Inspection Report for Apple Facility Involved in Caramel Apple Listeria Outbreak
FDA had issued a 483 Report on the Bidart Apple operation in light of the Caramel Apple Listeria outbreak. This 483 Report made available through the Marler Blog indicated the following:
- Of the 110 environmental samples taken, 7 were confirmed positive for Listeria monocytogenes with 6 of these being direct food contact surfaces. These included the polishing brushes and the wooden bins.
- FDA observed food contact surfaces on packing equipment that were not maintained in a way that could be easily cleaned and sanitized.
- Exposed foam padding material on a packaging line (again, something that is not only difficult to clean, but can be a collection point for contamination).
- A bucket conveyor system made of a canvas material that had frayed ends (another material not easily cleaned).
- Torn / cracked flaps for controlling apple flow.
Thursday, May 21, 2015
The Blue Bell Situation and the Impact of FSMA
In his piece, Blue Bell and the Very Real Impact of the Food Safety Modernization Act, FDA’s Deputy Commissioner for Foods and Veterinary Medicine, Michael Taylor, discusses how FSMA will help prevent (not eliminate) foodborne outbreaks such as those associated with ice cream sold by Blue Bell.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
The coming change with an implemented FSMA regulation that can be taken from this article is that companies will need 'real' controls in place for hazards that have been determined for their product and operation. Real controls are ones that are well planned, implemented and verifiable. This not only covers process-related controls, but those that had been considered as part of the prerequisite programs...sanitation for example.
In the Blue Bell case, Listeria monitoring was in place, but all their program was really able to do was show that Listeria was showing up, but beyond that, questions could be easily raised - was it in product, was it on food contact surfaces, what was the source and was anything done to eliminate that source. In the FDA's 2008 draft guidance document, Guidance for Industry: Control of Listeria monocytogenes in Refrigerated or Frozen Ready-To-Eat Foods; Draft Guidance, recommendations for environmental and product sampling are made. However, FSMA differs in that it will ask....'how do you know?'. So instead of recommending testing, the question is 'how do you know you are controlling Listeria?'. It is now on the that processor to be able to provide proof of control...which in this case, is most likely testing of the environment as well as product. Along with that, verification, documentation, and corrective action.
So in the build-up to FSMA, challenge the controls by asking 'how do you really know' whether the controls you have identified are working. How do you know whether the corrective actions taken eliminated the hazard from occurring and prevented suspect product from reaching the consumer.
FDA Voice
http://blogs.fda.gov/fdavoice/index.php/2015/05/blue-bell-and-the-very-real-impact-of-the-food-safety-modernization-act/
Blue Bell and the Very Real Impact of the Food Safety Modernization Act
Posted on May 20, 2015 by FDA Voice
By: Michael R. Taylor
Could the deadly outbreak of illnesses tied to contaminated ice cream have been prevented? It’s an important question, one that is on the minds of many in the wake of the multi-state outbreak of Listeria monocytogenes tied to ice cream produced by Blue Bell Creameries.
Above all else, we need to acknowledge the tragic aftermath. Our hearts go out to the friends and family members of the victims – the 10 people who were hospitalized and the three who died.
Our mission in the face of such tragedies is to work to keep them from happening again, first by investigating the cause. If products are found to be contaminated with Listeria monocytogenes or other pathogens, we work with companies to recall anything that has the potential to cause illness. The FDA joins with other federal agencies, states, and industry, while also communicating directly with consumers — all in an effort to ensure that more people don’t get sick or worse.
But more needs to be done, and more is being done. Congress passed the FDA Food Safety Modernization Act (FSMA) in December 2010 because of outbreaks like this, because of a widespread concern among legislators, consumers and industry about foodborne illnesses that kill thousands each year.
Friday, May 15, 2015
USDA Develops Program for Certifying Food as GMO Free
USDA has developed a new program for certifying that a food is GMO free. There is a similar program in place for organic foods that would cover GMO free as well, but not for just GMO free.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICK
Posted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
The verification process would be paid by the companies, not the government.
Huffington Post
http://www.huffingtonpost.com/2015/05/14/usda-gmo-label_n_7284544.html
USDA Develops New GMO-Free Certification And Label For Foods
| By MARY CLARE JALONICKPosted: 05/14/2015 12:47 pm EDT Updated: 05/14/2015 12:59 pm EDT
WASHINGTON (AP) — The U.S. Agriculture Department has developed a new government certification and labeling for foods that are free of genetically modified ingredients.
USDA's move comes as some consumer groups push for mandatory labeling of the genetically modified organisms, or GMOs.
The certification is the first of its kind and would be voluntary — and companies would have to pay for it. If approved, the foods would be able to carry a "USDA Process Verified" label along with a claim that they are free of GMOs.
Thursday, May 14, 2015
USDA Issues Rule on Labeling of Mechanically Tenderized Beef Products
Mechanically tenderized meat (aka injected meat, blade tenderized meat, chopped steak) will have to be labeled as such and also have proper cooking instructions. This type of meat has a higher risk in that the process of sticking needles in the meat, or cutting the meat, can force harmful bacteria into the internal portions of the meat. Because of this, it needs to be cooked more, just like hamburger (no rare or medium rare). Unlike hamburger, it is not obvious that it needs to be cooked more in that the meat cuts look the same as whole 'intact' cuts of beef.
This is a good rule. People are normally unaware of the difference of tenderized cuts of meat and intact cuts of meat and the fact that you need to cook it more. Labeling these cuts will help.
The rule does not go into effect until May, 2016.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these products
WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.
“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”
This is a good rule. People are normally unaware of the difference of tenderized cuts of meat and intact cuts of meat and the fact that you need to cook it more. Labeling these cuts will help.
The rule does not go into effect until May, 2016.
USDA News Release
http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-transcripts/news-release-archives-by-year/archive/2015/nr-051315-01
USDA Finalizes Rule to Require Labeling of Mechanically Tenderized Beef Products
New labels and cooking instructions will give consumers information they need to safely enjoy these products
WASHINGTON, May 13, 2015 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) today announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying, as well as useful cooking instructions so they know how to safely prepare them.
“Labeling mechanically tenderized beef products and including cooking instructions on the package are important steps in helping consumers to safely prepare these products,” said Deputy Under Secretary Al Almanza. “This common sense change will lead to safer meals and fewer foodborne illnesses.”
Woman Contracts Botulism Poisoning from Improperly Canned Carrots
A North Carolinian woman contracted botulism poisoning after almost eating an improperly processed carrot. Instead of pressure canning the jars of carrots, she used the hot water bath canning technique (which is only appropriate for high acid foods). After putting the carrot in her mouth, she realized it was 'off' and spit it out. However, she ingested enough toxin to get the illness with just putting that carrot in her mouth.
Unfortunately, too many people still process jars of low acid foods (carrots, peas, beans) in boiling water rather than using the pressure canner. No doubt this woman would have fought against using the pressure canner..its too dangerous, the carrots are not firm, etc. After 11 weeks in the hospital, maybe she can be a warning to others.
North Carolina Health News
http://www.northcarolinahealthnews.org/2015/05/12/botulism-case-highlights-need-to-follow-canning-directions/
Botulism Case Highlights Need to Follow Canning Directions
May 12, 2015
An Ashe County woman learned the hard way her food-preservation techniques were wrong.
By Rose Hoban
It only took one bite.
Five days later, an Ashe County woman lay in the hospital, on a ventilator, unable to breathe.
The woman, who’s name has not been released, told health officials she didn’t even swallow the carrot. She opened the home-canned jar of carrots, tasted one, decided it looked and tasted off, and spit it out.
But that was enough to give her botulism, sending her to the hospital for an 11-week stay.
Unfortunately, too many people still process jars of low acid foods (carrots, peas, beans) in boiling water rather than using the pressure canner. No doubt this woman would have fought against using the pressure canner..its too dangerous, the carrots are not firm, etc. After 11 weeks in the hospital, maybe she can be a warning to others.
North Carolina Health News
http://www.northcarolinahealthnews.org/2015/05/12/botulism-case-highlights-need-to-follow-canning-directions/
Botulism Case Highlights Need to Follow Canning Directions
May 12, 2015
An Ashe County woman learned the hard way her food-preservation techniques were wrong.
By Rose Hoban
It only took one bite.
Five days later, an Ashe County woman lay in the hospital, on a ventilator, unable to breathe.
The woman, who’s name has not been released, told health officials she didn’t even swallow the carrot. She opened the home-canned jar of carrots, tasted one, decided it looked and tasted off, and spit it out.
But that was enough to give her botulism, sending her to the hospital for an 11-week stay.
Norovirus Infection from Swimming in Lake (2014) - CDC Report
Last summer, approximately 70 people contracted Norovirus infection after swimming in a lake. The lake, located close to Portland OR was shut down for 10 days following the outbreak which occurred on July 12, 2014.
It is always nice to be reminded of these swimming related outbreaks now that summer approaches. I have always preferred pools with a dash of chlorine and plenty of sunlight to that of some oversized pond with imported sand and plenty of stuff floating in the water. I will gladly accept chlorine induced red eyes over the possibility of swallowing some viral or bacterial pathogen, or even worse, a parasite such as Giardia or Cryptosporidium. But even chlorine has limitations. CDC has a publication on recreational water (below).
CDC - Morbidity and Mortality Weekly Report (MMWR)
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6418a2.htm?s_cid=mm6418a2_e
Norovirus Outbreak Associated with a Natural Lake Used for Recreation — Oregon, 2014
Weekly
May 15, 2015 / 64(18);485-490
Amy Zlot, MPH1, Maayan Simckes, MPH1,2, Jennifer Vines, MD1, Laura Reynolds, MPH1, Amy Sullivan PhD1, Magdalena Kendall Scott, MPH3, J. Michael McLuckie1, Dan Kromer, MPA4, Vincent R. Hill, PhD5, Jonathan S. Yoder, MPH5, Michele C. Hlavsa, MPH5 (Author affiliations at end of text)
In July 2014, Multnomah County public health officials investigated a norovirus outbreak among persons visiting Blue Lake Regional Park in Oregon. During the weekend of the reported illnesses (Friday, July 11–Sunday, July 13) approximately 15,400 persons visited the park. The investigation identified 65 probable and five laboratory-confirmed cases of norovirus infection (70 total cases). No hospitalizations or deaths were reported. Analyses from a retrospective cohort study revealed that swimming at Blue Lake during July 12–13 was significantly associated with illness during July 13–14 (adjusted relative risk = 2.3; 95% confidence interval [CI] = 1.1–64.9). Persons who swam were more than twice as likely to become ill compared with those who did not swim in the lake. To control the outbreak, Blue Lake was closed for 10 days to prevent further illness. This investigation underscores the need for guidance for determining when to reopen untreated recreational water venues (e.g., lakes) associated with outbreaks, and communication tools to inform the public about the risks associated with swimming in untreated recreational water venues and measures that can prevent illness.
It is always nice to be reminded of these swimming related outbreaks now that summer approaches. I have always preferred pools with a dash of chlorine and plenty of sunlight to that of some oversized pond with imported sand and plenty of stuff floating in the water. I will gladly accept chlorine induced red eyes over the possibility of swallowing some viral or bacterial pathogen, or even worse, a parasite such as Giardia or Cryptosporidium. But even chlorine has limitations. CDC has a publication on recreational water (below).
CDC - Morbidity and Mortality Weekly Report (MMWR)
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6418a2.htm?s_cid=mm6418a2_e
Norovirus Outbreak Associated with a Natural Lake Used for Recreation — Oregon, 2014
Weekly
May 15, 2015 / 64(18);485-490
Amy Zlot, MPH1, Maayan Simckes, MPH1,2, Jennifer Vines, MD1, Laura Reynolds, MPH1, Amy Sullivan PhD1, Magdalena Kendall Scott, MPH3, J. Michael McLuckie1, Dan Kromer, MPA4, Vincent R. Hill, PhD5, Jonathan S. Yoder, MPH5, Michele C. Hlavsa, MPH5 (Author affiliations at end of text)
In July 2014, Multnomah County public health officials investigated a norovirus outbreak among persons visiting Blue Lake Regional Park in Oregon. During the weekend of the reported illnesses (Friday, July 11–Sunday, July 13) approximately 15,400 persons visited the park. The investigation identified 65 probable and five laboratory-confirmed cases of norovirus infection (70 total cases). No hospitalizations or deaths were reported. Analyses from a retrospective cohort study revealed that swimming at Blue Lake during July 12–13 was significantly associated with illness during July 13–14 (adjusted relative risk = 2.3; 95% confidence interval [CI] = 1.1–64.9). Persons who swam were more than twice as likely to become ill compared with those who did not swim in the lake. To control the outbreak, Blue Lake was closed for 10 days to prevent further illness. This investigation underscores the need for guidance for determining when to reopen untreated recreational water venues (e.g., lakes) associated with outbreaks, and communication tools to inform the public about the risks associated with swimming in untreated recreational water venues and measures that can prevent illness.
Thursday, May 7, 2015
FDA Inspectional Reports From Blue Bell Production Facilities
FDA published the inspectional observations from the Blue Bell production facilities in their three plants. This comes after their product was linked to Listeria illnesses and product recalls.
- Blue Bell Creameries Inc, Sylacauga, AL 483 Issued 04/30/15 (PDF - 1MB)
- Blue Bell Creameries, L.P. Brenham, TX, 483 Issued 05/01/15 (PDF - 1023KB)
- Blue Bell Creameries, LP, Broken Arrow, OK 483 Issued 04/23/15 (PDF - 2.6MB)
Thursday, April 30, 2015
Canadian Firm Recalled Sliced Apples Due to Listeria
A Canadian firm is recalling sliced apples after someone reported getting ill and CFIA test results. The apples were distributed in Canada.
Canadian Food Inspection Agency
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/20150429b/eng/1430375161334/1430375167258
Food Recall Warning - Sliced apples and products containing sliced apples recalled due to Listeria monocytogenes
Recall date:April 29, 2015
Reason for recall: Microbiological - Listeria
Hazard classification:Class 1
Company / Firm:Sun Rich Fresh Foods Inc.
Distribution:Possibly National
Extent of the distribution: Retail
Recall details
Ottawa, April 29, 2015 - Sun Rich Fresh Foods Inc. is recalling sliced apples and products containing sliced apples produced in its Brampton, Ontario facility from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.
Canadian Food Inspection Agency
http://www.inspection.gc.ca/about-the-cfia/newsroom/food-recall-warnings/complete-listing/20150429b/eng/1430375161334/1430375167258
Food Recall Warning - Sliced apples and products containing sliced apples recalled due to Listeria monocytogenes
Recall date:April 29, 2015
Reason for recall: Microbiological - Listeria
Hazard classification:Class 1
Company / Firm:Sun Rich Fresh Foods Inc.
Distribution:Possibly National
Extent of the distribution: Retail
Recall details
Ottawa, April 29, 2015 - Sun Rich Fresh Foods Inc. is recalling sliced apples and products containing sliced apples produced in its Brampton, Ontario facility from the marketplace due to possible Listeria monocytogenes contamination. Consumers should not consume and distributors, retailers and food service establishments such as hotels, restaurants, cafeterias, hospitals and nursing homes should not sell or use the recalled products described below.
Wednesday, April 29, 2015
Packing Nuts....Controlling Salmonella?
Nuts and Salmonella.....over the month of April, there have been a number of recalls involving nuts. The recalls are due to FDA testing and finding samples positive for Salmonella. There have been no reported illnesses.
FDA has a concern about salmonella in nuts, so companies packing nuts need to have controls in place or better be ready to use that recall plan.
FDA Recall Notices
Waymouth Farms, Inc. Recalls Raw Pine Nuts Because of Possible Health Risk - April 27, 2015 – New Hope, MN – Waymouth Farms, Inc. of New Hope, MN is recalling RAW PINE NUTS in various sizes, because it has the potential to be contaminated with Salmonella....
The potential for contamination was noted after routine testing by the FDA revealed the presence of Salmonella in a 4 ounce package.
Production of the Pine Nuts has been suspended while Waymouth Farms, Inc. continues their investigation as to the source of the problem.
FDA has a concern about salmonella in nuts, so companies packing nuts need to have controls in place or better be ready to use that recall plan.
FDA Recall Notices
Waymouth Farms, Inc. Recalls Raw Pine Nuts Because of Possible Health Risk - April 27, 2015 – New Hope, MN – Waymouth Farms, Inc. of New Hope, MN is recalling RAW PINE NUTS in various sizes, because it has the potential to be contaminated with Salmonella....
The potential for contamination was noted after routine testing by the FDA revealed the presence of Salmonella in a 4 ounce package.
Production of the Pine Nuts has been suspended while Waymouth Farms, Inc. continues their investigation as to the source of the problem.
Pasta Salad Recalled Due to Use of Recalled Frozen Vegetables
Hy-Vee is recalling pasta salad due to the fact that they used recalled frozen vegetables in their salad items. The frozen vegetables are potentially contaminated with Listeria and are part of the Inventure frozen vegetable recall.
Even though it states that the vegetables are to be cooked on the label, this retail store operation appears to be using the product as a fresh ingredient item. An interesting question is to what agreement was made, if any, on the purchase of these vegetables for a ready-to-eat application.
Ingredients produced for ready-to-eat applications must be produced in a facility that is controlling to a higher level of safety, including strict sanitation and monitoring and the incorporation of high hygiene standards.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444946.htm
Hy-Vee Recalls Summer Fresh Pasta Salad
Hy-Vee pulls pasta salad from stores due to potential threat of Listeria monocytogenes bacteria contamination
Contact:
Consumer:
1-800-772-4098
Media:
Tara Deering-Hansen, Assistant Vice President
tdeering-hansen@hy-vee.com
515-559-5770
FOR IMMEDIATE RELEASE – April 28, 2015 – West Des Moines, Iowa – On April 27, 2015, Hy-Vee, Inc. issued a recall for Hy-Vee Summer Fresh Pasta Salad that is sold in its stores' kitchen department cold cases and salad bars. The pasta was recalled after Hy-Vee was notified the frozen vegetables used to make the ready-to-eat pasta were potentially contaminated with Listeria monocytogenes. The frozen vegetables were produced by Inventure Foods, Jefferson, Georgia.
Even though it states that the vegetables are to be cooked on the label, this retail store operation appears to be using the product as a fresh ingredient item. An interesting question is to what agreement was made, if any, on the purchase of these vegetables for a ready-to-eat application.
Ingredients produced for ready-to-eat applications must be produced in a facility that is controlling to a higher level of safety, including strict sanitation and monitoring and the incorporation of high hygiene standards.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444946.htm
Hy-Vee Recalls Summer Fresh Pasta Salad
Hy-Vee pulls pasta salad from stores due to potential threat of Listeria monocytogenes bacteria contamination
Contact:
Consumer:
1-800-772-4098
Media:
Tara Deering-Hansen, Assistant Vice President
tdeering-hansen@hy-vee.com
515-559-5770
FOR IMMEDIATE RELEASE – April 28, 2015 – West Des Moines, Iowa – On April 27, 2015, Hy-Vee, Inc. issued a recall for Hy-Vee Summer Fresh Pasta Salad that is sold in its stores' kitchen department cold cases and salad bars. The pasta was recalled after Hy-Vee was notified the frozen vegetables used to make the ready-to-eat pasta were potentially contaminated with Listeria monocytogenes. The frozen vegetables were produced by Inventure Foods, Jefferson, Georgia.
Botulism Outbreak in Ohio Linked to Home Canned Potatoes, Confirmed Cases Now 21
The source of the botulism outbreak at the Ohio church potluck is most likely the home canned potatoes used to make the potato salad. In this outbreak, the number of confirmed cases of botulism poisoning is now 21.
While potatoes can be safely canned (if done according to the directions provided by the National Center for Home Food Preservation), it is important to use the right potatoes, the right size, and the use of a pressure canner. While there has been no further information provided at this point related to the canning procedures used or issues seen on other containers processed that may be still in storage, potatoes can become an issue if not done correctly. First, potatoes are low acid, so a pressure canner must be used. Second, it is important the type and the size are correct to allow proper heat movement within the jar (convection heating). If the size is too big or the potatoes break down during processing, the heating parameters within the jar will change, thus affecting the ability of heat to reach the cold spot of the jar.
Another issue is the use of home canned foods for volunteer events. Generally, bringing home canned foods to volunteer events is discouraged. In Penn State's Volunteer Food Safety Curriculum, Cooking for Crowds, it states in Chapter 4:
Getting home preservers to follow scientifically developed recipes is not an easy. Cases like this are reminders that improper canning procedures can lead to deadly consequences.
CBS/AP
http://www.cbsnews.com/news/source-of-deadly-botulism-outbreak-in-ohio-identified/
Source of deadly botulism outbreak in Ohio identified
April 28, 2015, 9:46 AM
LANCASTER, Ohio -- Health officials say the likely source of the botulism outbreak that killed one person and sickened many others at an Ohio church potluck dinner was home-canned potatoes used in a potato salad.
While potatoes can be safely canned (if done according to the directions provided by the National Center for Home Food Preservation), it is important to use the right potatoes, the right size, and the use of a pressure canner. While there has been no further information provided at this point related to the canning procedures used or issues seen on other containers processed that may be still in storage, potatoes can become an issue if not done correctly. First, potatoes are low acid, so a pressure canner must be used. Second, it is important the type and the size are correct to allow proper heat movement within the jar (convection heating). If the size is too big or the potatoes break down during processing, the heating parameters within the jar will change, thus affecting the ability of heat to reach the cold spot of the jar.
Another issue is the use of home canned foods for volunteer events. Generally, bringing home canned foods to volunteer events is discouraged. In Penn State's Volunteer Food Safety Curriculum, Cooking for Crowds, it states in Chapter 4:
As a precaution, never accept any home-canned or home-preserved food [for volunteer events]. Life-threatening foodborne illness can occur from food that has been preserved incorrectlyThe same must be said for using canned foods as an ingredient in dishes that will be brought and served at group functions. There are no regulations for these volunteer groups and their functions however and so it comes down to the individual groups to require training and to institute policies.
Getting home preservers to follow scientifically developed recipes is not an easy. Cases like this are reminders that improper canning procedures can lead to deadly consequences.
CBS/AP
http://www.cbsnews.com/news/source-of-deadly-botulism-outbreak-in-ohio-identified/
Source of deadly botulism outbreak in Ohio identified
April 28, 2015, 9:46 AM
LANCASTER, Ohio -- Health officials say the likely source of the botulism outbreak that killed one person and sickened many others at an Ohio church potluck dinner was home-canned potatoes used in a potato salad.
Frozen Vegetables Recalled for Non-Contact Listeria Positive Sample
Greystone Foods is recalling frozen vegetables due to the potential for Listeria. This recall is connected to the Inventure Foods recall.
The interesting thing about this recall, at least what was written in the FDA Recall Notice (below), is that the Listeria was found on a non-contact surface. In this section from the notice:
This has received a lot of attention in this sector of the industry. Was it an overly cautious move, or were there other contributing factors? One may be that many frozen vegetables are being used without cooking, including when used in salad or juice blends.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444548.htm
Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets due to possible health risk.
Contact: Consumer: 1-205-945-9099
FOR IMMEDIATE RELEASE — April 24, 2015 — Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets with the sell by date 04/21/16 shipped to Publix Supermarkets warehouse in Lakeland, FL warehouse due to possible health risk.
The interesting thing about this recall, at least what was written in the FDA Recall Notice (below), is that the Listeria was found on a non-contact surface. In this section from the notice:
"The potential for contamination was noted after we were informed by our supplier that an area of their facility where the field peas with snaps were blended tested positive for Listeria monocytogenes on a non-food contact surface."While there is no detail on what 'non-contact surface' was tested, there is no regulatory requirement (FDA Listeria Guidance) to recall based upon a positive finding on a non-contact surface. Listeria can and often will be found in a facility, but as long as it is in control, more specifically, prevented from getting into food, the risk should be minimal. Especially for products that have cooking instructions listed on the package.
This has received a lot of attention in this sector of the industry. Was it an overly cautious move, or were there other contributing factors? One may be that many frozen vegetables are being used without cooking, including when used in salad or juice blends.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444548.htm
Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets due to possible health risk.
Contact: Consumer: 1-205-945-9099
FOR IMMEDIATE RELEASE — April 24, 2015 — Greystone Foods, LLC voluntarily recalls Today’s Harvest Field Peas with Snaps, Silver Queen Corn, and Broccoli Florets with the sell by date 04/21/16 shipped to Publix Supermarkets warehouse in Lakeland, FL warehouse due to possible health risk.
Monday, April 27, 2015
Nylabone Recalls Puppy Treats Due to Positive Salmonella Sample
Nylabone Products is recalling their puppy starter kit due to the fact that sample product, tested by the company, was found to be positive for Salmonella.
Nylabones are those dog treats that seem to last forever. They come in edible and inedible (basically plastic) types. In the Puppy Starter Kit package, there were both the edible and inedible types of bone. So it can be assumed that the edible one was the one found to be positive for Salmonella.
Here are the ingredients for the Bacon edible:
Nylabones are those dog treats that seem to last forever. They come in edible and inedible (basically plastic) types. In the Puppy Starter Kit package, there were both the edible and inedible types of bone. So it can be assumed that the edible one was the one found to be positive for Salmonella.
Here are the ingredients for the Bacon edible:
Bacon: Wheat starch, glycerin, cellulose, lecithin, potato starch, chicken powder, roast beef flavor, natural bacon flavor, natural flavor, oat fiber, calcium carbonate, soy flour and rosemary oil.As we have seen with other recalls involving Salmonella in dry product, rarely is the recall limited to one lot. Rather, Salmonella as an environmental contaminate, can survive in these dry facilities for long periods of time and thus contaminate product over that period. As an environmental contaminate, Salmonella gets onto the product after the process rather than being present in the ingredients and surviving the process. If this is the case, than other lots should be checked. (If instead, it is a processing issue and Salmonella from the ingredients survived the process, then this means a process deviation was missed).
Vitamins: Thiamin, Riboflavin, Pantothenic Acid, Vitamin B-6, Folic Acid, Vitamin A, Vitamin E, Biotin, Choline, Inositol and PABA.
Minerals: Calcium Carbonate, Ferrous Carbonate, Magnesium Oxide, Dicalcium Phosphate, Potassium Chloride, Sodium Selenite, Calcium Chloride, Zinc Oxide, Copper Oxide, Manganese Oxide and Sodium Molybdate.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm444560.htm
TFH Publications, Inc./Nylabone Products Recalls Puppy Starter Kit Due To Possible Salmonella Health Risk
Contact: Consumer: 1-877-273-7527
FOR IMMEDIATE RELEASE - April 22, 2015 - TFH Publications, Inc./Nylabone Products, of Neptune, NJ is recalling one lot of its 1.69 oz. package of the Puppy Starter Kit dog chews, because they have the potential to be contaminated with Salmonella. Salmonella can affect animals ingesting the product and there is risk to humans from handling contaminated products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
TFH Publications, Inc./Nylabone Products Recalls Puppy Starter Kit Due To Possible Salmonella Health Risk
Contact: Consumer: 1-877-273-7527
FOR IMMEDIATE RELEASE - April 22, 2015 - TFH Publications, Inc./Nylabone Products, of Neptune, NJ is recalling one lot of its 1.69 oz. package of the Puppy Starter Kit dog chews, because they have the potential to be contaminated with Salmonella. Salmonella can affect animals ingesting the product and there is risk to humans from handling contaminated products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.
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