Category Archives: Uncategorized

USA – Outbreak Investigation of Salmonella Javiana Potentially Linked to Tailor Cut Produce Fruit Mix, Winter 2019

FDA

January 2, 2020

Total Illnesses: 96
Hospitalizations: 27
Deaths: 0
Last illness onset: December 10, 2019

Recommendation

FDA, CDC and state and local partners are investigating an outbreak of illnesses caused by Salmonella Javiana. Epidemiologic and traceback evidence indicate that fruit mix with cantaloupe, honeydew, pineapple, and grapes from Tailor Cut Produce of North Brunswick, New Jersey, is a potential source of this outbreak.

The firm recalled the fruit mix, called Fruit Luau, as well as cut honeydew, cut cantaloupe and cut pineapple products on December 7. Food service and institutional food operators should not sell or serve the recalled products.

Tailor Cut Produce reports that their products may be found in restaurants, banquet facilities, hotels, schools, long-term care facilities and institutional food service establishments in Delaware, New Jersey, New York, and Pennsylvania.

Because the recalled products may have been distributed to nursing homes, schools, hospitals and other facilities that cater to vulnerable populations, it is important that these facilities do not sell or serve them. Please consult with your distributor to confirm the source of the fruit mix and cut fruit used in your operation.

Background

As of December 30, 2019, CDC is reporting 96 illnesses confirmed by Whole Genome Sequencing (WGS) in CA, CO, CT, DE, IL, MN, NJ, NY, PA, VA, and WA. Illnesses were reported from states where Tailor Cut Produce distributes, including Pennsylvania, New York City, New Jersey, and Delaware. Ill people from other states reported traveling to these states in the week before their illness started. CDC reports only cases confirmed by WGS, and these numbers may differ from the numbers that states are investigating.

FDA’s inspection at Tailor Cut Produce is ongoing. FDA is currently collecting records to support a traceback investigation and will provide updates as more information becomes available.

Research – Quantifying the Influence of Relative Humidity, Temperature, and Diluent on the Survival and Growth of Enterobacter aerogenes

Journal of Food Protection

ABSTRACT

Survival of bacteria on surfaces plays an important role in the cross-contamination of food. Temperature, relative humidity (RH), surface type, and inoculum diluent can affect bacterial survival. This study was conducted to examine how temperature, RH, and diluent affect the survival of Enterobacter aerogenes on stainless steel, polyvinyl chloride, and ceramic tile. Although surface type had little effect on survival, temperature had a clear effect. E. aerogenes survival was highest at 7°C and 15 and 50% RH on all surfaces. Some diluents allowed growth under high RH conditions. Cell populations in distilled water inoculated onto each surface decreased initially compared with populations in 1% phosphate-buffered saline (PBS) and 0.1% peptone broth. At 15 and 50% RH, cell populations in 1% PBS declined more sharply after 120 h than did those 0.1% peptone, but populations in both diluents had similar declines up to 3 weeks. Cell populations in 0.1% peptone had the greatest growth and reached the highest population density (∼8 log CFU/mL). Cell populations in PBS and distilled water increased by ∼2 log CFU/mL. When cells in 0.1% peptone were inoculated onto stainless steel at 100% RH, populations increased to ∼7 log CFU per coupon, whereas cells in 1% PBS increased to ∼5 log CFU per coupon followed by a decline over 3 weeks. DMFit and GInaFiT software modeled inactivation on surfaces at all conditions other than 100% RH at 21°C. These findings have important implications for experiments in which microorganisms are inoculated onto foods or food contact surfaces because the growth observed may be affected more by the inoculum diluent at high or uncontrolled RH than by the type of inoculated surface.

HIGHLIGHTS
  • Survival of E. aerogenes was quantified at 7°C with 15, 50, and 100% RH and at 21°C with 5 and 50% RH.

  • E. aerogenes survival was higher at 7°C with 15 and 50% RH on all surfaces.

  • Cell populations in 0.1% peptone at 21°C with 100% RH increased to ∼7 log CFU per coupon.

  • Cell populations in 1% PBS at 21°C with 100% RH increased to ∼5 log CFU per coupon.

  • Cell populations in distilled water at 21°C increased by ∼2 log CFU/mL.

USA – Meijer recalls diced eggs used in salad bars – Listeria monocytogenes

Food Safety News

Meijer is recalling frozen hard boiled egg products used on salad bars at two stores because of possible Listeria monocytogenes contamination. The stores with the salad bars are located in Grand Rapid, MI.

The company recall says that it is initiating the recall “in conjunction with Almark Foods.”

The Almark egg facility has been confirmed to be contaminated with the same strain of Listeria monocytogenes that public health officials have found in patients involved in a multi-state outbreak. One person has died.

RASFF Alerts – Aflatoxin – Dried Figs – Groundnuts – Peanut Butter

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RASFF – aflatoxins (Tot. = 54.1 / µg/kg – ppb) in dried figs from Turkey in Italy

RASFF – aflatoxins (B1 = 7.6; Tot. = 15.2 µg/kg – ppb) in dried figs from Turkey in France

RASFF – aflatoxins (B1 = 42; Tot. = 61 / B1 = 140; Tot. = 160 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 18; Tot. = 21 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (B1 = 24; Tot. = 30 µg/kg – ppb) in groundnuts from Egypt in the Netherlands

RASFF – aflatoxins (Tot. = 13 µg/kg – ppb) in groundnuts from Argentina in the Netherlands

RASFF – aflatoxins (B1 = 9.4; Tot. = 11.3 µg/kg – ppb) in peanut butter from the Netherlands in the Netherlands

RASFF Alert – STEC E.coli – Raw Milk Cheese

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RASFF – shigatoxin-producing Escherichia coli (stx2+ eae /25g) in raw milk cheese from France, packaged in Germany in Germany

RASFF Alert – Moulds – Yeasts – Black Olives

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RASFF – high counts of moulds and of yeasts in black olives from Turkey in Germany

RASFF Alerts – Ochratoxin A – Figs

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RASFF – ochratoxin A (32 µg/kg – ppb) in figs from Turkey in the Netherlands

RASFF Alerts – Listeria monocytogenes – Bacon

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RASFF – Listeria monocytogenes (220 CFU/g) in bacon from Austria in Austria

RASFF Alerts – Salmonella – Onion Powder – Hot Smoked Bacon – Chicken Liver – Chicken Fillets – Sesame Seeds – Sprouts – Black Pepper – Frozen Chicken MDM

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RASFF – Salmonella (presence /125g) in onion powder from India in Germany

RASFF – Salmonella (1 out of 5 samples /25g) in hot smoked bacon from Poland in Poland

RASFF – Salmonella (presence /25g) in chilled chicken liver from Poland in Bulgaria

RASFF – Salmonella (presence /25g) in chilled chicken fillets from the Netherlands in the Netherlands

RASFF – Salmonella (presence /25g) in sesame seeds from Sudan in Greece

RASFF – Salmonella (presence /25g) in sesame seeds from Uganda in Germany

RASFF – Salmonella (presence /25g) in sprouts from Germany in Germany

RASFF – Salmonella enterica ser. Matadi (presence /25g) in black pepper from Brazil in Germany

RASFF – Salmonella enterica ser. Thompson (presence /25g) in frozen chicken MDM from Poland in Bulgaria

USA – FSIS Issues Public Health Alert for Products Associated with the FDA Almark Foods Recall due to Possible Listeria Monocytogenes Contamination

FSIS USDA

WASHINGTON, Jan. 2, 2020 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to illnesses caused by Listeria monocytogenes associated with FDA-regulated hard boiled eggs that have been recalled by Almark Foods. FSIS is issuing this public health alert out of an abundance of caution to ensure that consumers are aware that these products should not be consumed.

The following ready-to-eat FSIS-regulated product has been identified as containing ingredients involved in the Almark Foods recall: [View Label (PDF only)]

  • 3.6-oz. plastic packages containing “CHEESEWICH Ready to Eat BACON N EGGS” with “USE BY” dates 12/27/19, 1/3/20, 1/23/20, 1/30/20, 2/6/20, 2/14/20, 2/19/20 and 2/28/20 and lot codes 281191, 302191, 309191, 316191, 323191, 331191, 336191, 344191.

The products contain separately packaged bacon and hard-boiled eggs. Packages bear establishment number “P-45031” inside the USDA mark of inspection. Customers with questions may contact Almark Foods’ Customer Helpline at (877) 546-0454 Monday through Friday, 8 am to 5 pm EST.

CDC, FDA and public health and regulatory officials in several states are investigating a multistate outbreak of Listeria monocytogenes infections linked to hard-boiled egg products produced by Almark Foods. There have been no confirmed reports of illness due to consumption of the FSIS-regulated products produced containing these eggs. Anyone concerned about an illness should contact a health care provider. Consumers that have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.