Category Archives: Food Inspections

RASFF Alert – Histamine – Frozen Tuna

RASFF-Logo

RASFF – histamine (740 mg/kg – ppm) in frozen tuna from Vietnam in the Netherlands

RASFF Alert – STEC E.coli – Soft Cheese

RASFF-Logo

RASFF – shigatoxin-producing Escherichia coli (vtx1, eae+) in soft cheese (Chaource) from France in Belgium

USA – Cargill Conducts Voluntary Recall of Select Southern States® Feed Due to High/Excessive/or Elevated Aflatoxin Levels

FDA

Company Announcement

Cargill’s animal nutrition business is conducting a voluntary recall of select Southern States® feed due to aflatoxin levels that exceed FDA’s action levels. The affected products, which were manufactured and sold in the eastern United States, were removed from retail shelves throughout February, March, and April 2019. Livestock, horses, and poultry exposed to aflatoxin are at risk of exposure to several health hazards.

Aflatoxicosis has the same acute and chronic adverse effects and health consequences across all species and age classes (immature and mature). Immature animals are more sensitive to aflatoxins.  Acute aflatoxicosis may result in generalized hemorrhage, bloody diarrhea and death in 1-3 days.  In addition, aflatoxin toxicity can cause reduced feed intake, reduced weight gain, liver damage, jaundice, and eventually death.

No adverse health effects to animals have been reported to date. Nonetheless, Cargill is taking this voluntary step out of an abundance of caution. The affected products were manufactured at Cargill’s Cleveland, North Carolina, facility. Cargill first learned of the issue when it received a notification from the North Carolina Department of Agriculture of test results showing that a single lot of a specific Southern States product contained elevated levels of aflatoxin. Cargill has identified and corrected the root cause.

USA – Vibrio Shigella E. coli Outbreak Linked to Raw Oysters in California

Food Poisoning Bulletin

A Vibrio Shigella E. coli and norovirus outbreak linked to raw oysters from Baja California Sur, Mexico has sickened at least 12 people in California, according to the California Department of Public Health (CDPH).

Those twelve patients reported illnesses in February, March, and April 2019 after consuming raw oysters that were sold by restaurants and retailers in Los Angeles, Orange, Santa Barbara, and San Diego counties. The raw oysters were sold throughout the state.

Lab testing was performed on isolates from eight cases. Officials identified Vibrio parahaemolyticus in three patients, Vibrio albensis in one, an unidentified species of Vibrio in one patient, Shigella flexneri serotype 1 in two patients, and norovirus. In addition, one of the people infected with Vibrio parahaemolyticus cases was co-infected with non-O157 Shiga toxin-producing E. coli bacteria.

Traceback evidence has shown that the oysters were harvested from Estero El Cardon. Authorities in Mexico have been notified about this outbreak and are investigating.

USA – Outbreak of Salmonella Infections Linked to Butterball Brand Ground Turkey

CDC

This outbreak appears to be over. People should always handle and cook turkey safely. Get CDC’s tips to prevent foodborne illness from turkey.

  • On March 13, 2019, Butterball, LLC in Mount Olive, North Carolina recalled external icon approximately 78,164 pounds of raw ground turkey products because they may have been contaminated with Salmonella Schwarzengrund.
    • Recalled ground turkey products were produced on July 7, 2018 and were shipped to institutional and retail locations nationwide.
    • Products were labeled with the establishment number “EST. P-7345” inside the USDA mark of inspection.
    • Visit the USDA-FSIS website for a list of recalled products external icon.
  • Institutions, restaurants, and retailers should not serve or sell recalled turkey products and should check food storage and freezers for them.
    • If possible, retailers who received recalled turkey products should contact their customers to alert them of the recall.
  • Consumers should check their homes for Butterball brand ground turkey labeled with the establishment number “EST. P-7345” with a sell or freeze by date of 7/26/18. Visit the USDA-FSIS website for a list of recalled products external icon.
    • Do not eat recalled ground turkey. Return it to the store or throw it away.
  • Contact a healthcare provider if you think you got sick from eating recalled ground turkey.
  • In general, consumers and restaurants should always handle and cook ground turkey safely to avoid foodborne illness. It is important to handle and prepare all ground turkey products carefully.
Final Outbreak Information
  • As of May 7, 2019, this outbreak appears to be over.
  • A total of 7 people infected with the outbreak strain of Salmonella Schwarzengrund were reported from 3 states.
    • Illnesses started on dates ranging from December 19, 2018 to March 16, 2019.
    • One person was hospitalized. No deaths were reported.
  • Epidemiologic and laboratory evidence indicated that ground turkey produced by Butterball, LLC was the likely source of this outbreak.
  • On March 13, 2019, Butterball, LLC recalled external icon approximately 78,164 pounds of ground turkey products that may have been contaminated with Salmonella Schwarzengrund.

Information – Advice CDC – Do not rinse chicken!

CDC

Americans eat more chicken every year than any other meat. Chicken can be a nutritious choice, but raw chicken is often contaminated with Campylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, which is also called food poisoning.

That’s why it’s important to take special care when handling and preparing chicken.

 

Canada – Updated Food Recall Warning – Feeding Change brand Young Thai Coconut Meat recalled due to Salmonella

CFIA Feeding Change - Young Thai Coconut Meat

Recall details

Ottawa, May 7, 2019 – The food recall warning issued on May 3, 2019 has been updated to include additional product information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.

FeedingChange Canada is recalling Feeding Change brand Young Thai Coconut Meat from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled product described below.

Recalled products

Brand Name Common Name Size Code(s) on Product UPC
Feeding Change Young Thai Coconut Meat 454 g All Best By dates from MAY 25 2020 up to and including JUN 26 2020 0 91037 12927 7

Canada – Dom Reserve Atlantic Salmon Strips Recalled For Possible Listeria monocytogenes

Food Poisoning Bulletin

DOM International Limited is recalling Dom Reserve brand Atlantic Salmon Strips (Hot Smoked) Cracked Black Pepper from the marketplace in Canada because they may be contaminated with Listeria monocytogenes bacteria. These products were sold in Ontario. No illnesses have been reported to date in connection with this recall.

The recalled product is Dom Reserve Atlantic Salmon Strips (Hot Smoked) Cracked Black Pepper in 150 gram packages. The code on the product is 002451. There are various best before dates that are not listed on the recall notice. The UPC number on the product is 7 72945 11150 8.

If you purchased this product, don’t eat it. Throw it away after first wrapping it on foil or plastic wrap, and place it in a secure garbage can with a lid. You can also take this product back to the place of purchase for a refund.

Australia – Port Stephens Eggs – Recall Salmonella

Product Safety Australia Photograph of Port Stephens eggs

What are the defects?

The recall is due to potential microbial (Salmonella enteritidis) contamination.

What are the hazards?

Food products contaminated with Salmonella enteritidis may cause illness if consumed.

What should consumers do?

Consumers should not eat these products and should return the products to the place of purchase for a full refund.

Any consumers concerned about their health should seek medical advice.

For further information, please contact Port Stephens Eggs on 02 4982 1218

Research – Effects of Package Atmosphere and Storage Conditions on Minimizing Risk of Escherichia coli O157:H7 in Packaged Fresh Baby Spinach

Journal of Food Protection

ABSTRACT

Packaged fresh spinach has been associated with outbreaks of illness caused by Escherichia coli O157:H7. The purpose of this study was to assess the behavior of E. coli O157:H7 in packaged baby spinach in response to storage conditions of temperature and package atmosphere and including effects of inoculation level, spinach leaf damage (cut leaves), internalized or leaf surface contamination, exposure to hypochlorite sanitizer, and package size. Behavior of E. coli O157:H7 inoculated at 2 and 4 log CFU/g on spinach packaged in polymer bags composed of a two-layer laminate (polypropylene and polyethylene) and stored under atmospheres of 20% O2–3% CO2 and 0% O2–15% CO2 (aerobic and anaerobic, respectively) was assessed at 5, 7, 12, and 15°C for up to 14 days. Growth kinetics were calculated using DMFit software. Temperature decreases progressively diminished growth or survival of the pathogen, and an aerobic package atmosphere resulted in longer lag times (4 to 6 days) and lower population levels (0.2 to 1.4 log CFU/g) compared with the anaerobic atmosphere at 15°C. Internalized contamination, leaf cuts, or exposure to 100 ppm of hypochlorite did not result in changes in pathogen behavior compared with controls; however, a growth minimization trend consisting of longer lag times and lower population levels was repeatedly observed in the aerobic compared with the anaerobic package atmospheres. In contrast, growth of indigenous mesophiles and Enterobacteriaceae was unaffected by package atmosphere. Spinach stored at 5 to 7°C in two sizes (5 and 16 oz) of polyethylene terephthalate clamshell packages with ambient air atmospheres was more likely to progress to lower-oxygen conditions in 16-oz compared with 5-oz packages after 7 days of storage (P < 0.05). Practices to maintain aerobic conditions within the package, as well as storage of the package at low temperature, are ways to limit growth of E. coli O157:H7 in packaged spinach.

HIGHLIGHTS
  • Cold aerobic conditions limited survival of E. coli O157:H7 in packaged spinach.

  • Low-oxygen atmosphere increased pathogen risk in temperature-abused packages.

  • Internalization, leaf cuts, and hypochlorite stress did not increase pathogen risk.

  • Large spinach packages trended toward lower-oxygen conditions more than small packages.

  • Maintaining cold aerobic conditions can limit pathogen risk in packaged spinach.