Category Archives: USDA

Research – Risk Assessment Predicts Most of the Salmonellosis Risk in Raw Chicken Parts is Concentrated in Those Few Products with High Levels of High-Virulence Serotypes of Salmonella

Posted on July 20, 2024 by | Leave a comment

Science Direct

Abstract

Salmonella prevalence declined in U.S. raw poultry products since adopting prevalence-based Salmonella performance standards, but human illnesses did not reduce proportionally. We used Quantitative Microbial Risk Assessment (QMRA) to evaluate public health risks of raw chicken parts contaminated with different levels of all Salmonella and specific high- and low-virulence serotypes. Lognormal Salmonella level distributions were fitted to 2012 USDA-FSIS Baseline parts survey and 2023 USDA-FSIS HACCP verification sampling data. Three different Dose-Response (DR) approaches included (i) a single DR for all serotypes, (ii) DR that reduces Salmonella Kentucky ST152 virulence, and (iii) multiple serotype-specific DR models. All scenarios found risk concentrated in the few products with high Salmonella levels. Using a single DR model with Baseline data (μ = −3.19, σ = 1.29 Log CFU/g), 68% and 37% of illnesses were attributed to the 0.7% and 0.06% of products with >1 and >10 CFU/g Salmonella, respectively. Using distributions from 2023 HACCP data (μ = −5.53, σ = 2.45), 99.8% and 99.0% of illnesses were attributed to the 1.3% and 0.4% of products with >1 and >10 CFU/g Salmonella, respectively. Scenarios with serotype-specific DR models showed more concentrated risk at higher levels. Baseline data showed 92% and 67% and HACCP data showed >99.99% and 99.96% of illnesses attributed to products with >1 and >10 CFU/g Salmonella, respectively. Regarding serotypes using Baseline or HACCP input data, 0.002% and 0.1% of illnesses were attributed to the 0.2% and 0.4% of products with >1 CFU/g of Kentucky ST152, respectively, while 69% and 83% of illnesses were attributed to the 0.3% and 0.6% of products with >1 CFU/g of Enteritidis, Infantis, or Typhimurium, respectively. Therefore, public health risk in chicken parts is concentrated in finished products with high levels and specifically high levels of high-virulence serotypes. Low-virulence serotypes like Kentucky contribute few human cases.

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Posted in food bourne outbreak, Food Illness, Food Microbiology Research, Foodborne Illness, foodborne outbreak, foodbourne outbreak, FSIS USDA, Illness, outbreak, Research, Salmonella, USDA

USA – Scanga Meat Company Recalls Ground Beef Products Due to Possible E. Coli O103 Contamination

Posted on December 26, 2023 by | Leave a comment

FSIS USDA

WASHINGTON, Dec. 22, 2023 – Scanga Meat Company, a Salida, Colorado establishment, is recalling approximately 563 pounds of ground beef products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw ground beef products were produced on December 11, 2023. The following products are subject to recall [view labels]:

  • 6-lb. plastic tubes containing “It’s a treat to eat Scanga Meat OUR REGULAR GROUND BEEF” and may have lot code 3345 represented on the label.
  • 6-lb. plastic tubes containing “It’s a treat to eat Scanga Meat OUR X-L GROUND BEEF” and may have lot code 3345 represented on the label.
  • 1-lb. plastic chubs containing “SCANGA MEAT HAMBURGER” and may have lot code 3345 represented on the label.
  • 1-lb. plastic trays containing “It’s a treat to eat Scanga Meat GROUND ROUND” and may have lot code 3345 represented on the label.

The products subject to recall bear establishment number “EST. 6460” inside the USDA mark of inspection. These items were sold at the establishment’s retail location and shipped to restaurant locations in Colorado.

The problem was discovered during routine FSIS testing and the sampling results showed the presence of E. coli O103. There have been no confirmed reports of illness due to consumption of these products.

Many clinical laboratories do not test for non-O157 STEC, such as O103, because it is harder to identify than STEC O157:H7. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism.

Most people infected with STEC O103 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS is concerned that some product may be in consumers’ and restaurants’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

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Posted in E.coli O103, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSIS USDA, O103, STEC, STEC E.coli, USDA

USA – Thaw Your Turkey Safely in Time for Thanksgiving

Posted on November 16, 2023 by | Leave a comment

USDA

The busiest time of the year for USDA’s Meat and Poultry Hotline is the week before Thanksgiving. Calls, chats and emails are answered by food safety specialists who even work on Thanksgiving Day to ensure your meal is safe.

One question often asked is, “How do you properly thaw a turkey?”

Here are safe ways to thaw a turkey — in the refrigerator or in cold water:

  • It takes 24 hours for every four to five pounds of weight for a turkey to thaw in the refrigerator (a 15-pound turkey will take three days to thaw in your refrigerator). A completely thawed turkey can remain in the refrigerator for one or two days before cooking.
  • To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. Cook the turkey immediately after thawing.

Remember that thawing a frozen turkey on the kitchen counter — or in a garage during the wintertime (the most common misconception shared by callers) — is not safe. Leaving any frozen package of meat or poultry for more than 2 hours at room temperature is dangerous. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140 F — a temperature range where foodborne bacteria multiply rapidly.

For more turkey thawing tips, check out our fact sheet. Learn more about the latest USDA study on safe food handling and thorough handwashing.

Have a food safety question? Contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety specialist or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. On Thanksgiving Day, the Hotline will be open from 8 a.m. to 2 p.m. Eastern Time.

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Posted in Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, food safety training, FSIS USDA, USDA

USA – American Foods Group, LLC Recalls Ground Beef Products Due to Possible E. Coli O103 Contamination

Posted on September 20, 2023 by | Leave a comment

FSIS USDA

American Foods Group, LLC, doing business as Green Bay Dressed Beef, LCC, a Green Bay, Wis. establishment, is recalling approximately 58,281 pounds of ground beef products that may be contaminated with Shiga toxin-producing E. coli (STEC) O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw, ground beef items were produced on Aug. 14, 2023. The following products are subject to recall [view labels]:

  • Approximately 80-lb. cases containing 10-lb. plastic tubes (chubs) of “90050 BEEF FINE GROUND 81/19” with lot code D123226026.
  • Approximately 80-lb. cases containing 10-lb. plastic tubes (chubs) of “20473 BEEF HALAL FINE GROUND 73/27” with lot code D123226027.
  • Approximately 80-lb. cases containing 10-lb. plastic tubes (chubs) of “20105 BEEF FINE GROUND 73/27” with lot code D123226027.

The products subject to recall bear establishment number “EST. 18076” inside the USDA mark of inspection. These items were shipped to distributors in Georgia, Michigan and Ohio.

The problem was discovered when FSIS was notified that a sample collected by a state public health partner tested positive for the presence of E. coli O103. There have been no confirmed reports of adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 STEC, such as O103 because it is harder to identify than STEC O157:H7. People can become ill from STECs 2-8 days (average of 3-4 days) after consuming the organism.

Most people infected with STEC O103 develop diarrhea (often bloody) and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended. Most people recover within a week, but, rarely, some develop a more severe infection. Hemolytic uremic syndrome (HUS), a type of kidney failure, is uncommon with STEC O103 infection. HUS can occur in people of any age but is most common in children under 5 years old, older adults and persons with weakened immune systems. It is marked by easy bruising, pallor and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

Distributors and other customers who have purchased these products for further processing should not use them or further distribute them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160°F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, https://www.fsis.usda.gov/safetempchart.

Media and consumers with questions regarding the recall can contact Jennifer Dibbern, American Foods Group LLC’s Vice President of Marketing and Communications, at 1-800-829-2838 or email at info@americanfoodsgroup.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Product Images

recall-label-044-2023.pdf

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Posted in E.coli, E.coli O103, FSIS, USDA

USA – Dean & Peeler Meatworks, LLC, Recalls Fresh Ground Beef Products Due to Possible E. Coli O157:H7 Contamination

Posted on August 30, 2023 by | Leave a comment

FSIS USDA

WASHINGTON, Aug. 29, 2023 – Dean & Peeler Meatworks, LLC, a Poth, Texas establishment, is recalling approximately 1,835 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The fresh ground beef products were produced on August 22, 2023. The following products are subject to recall [view labels]:

  • 1-lb., 5-lb., and 10-lb. vacuum-sealed plastic bags containing “Peeler Farms WAGYU BEEF GROUND BEEF” with lot code 17836 represented on the label.
  • 5-lb. vacuum-sealed plastic bags containing “R-C RANCH TEXAS CRAFT MEATS WAGYU RC13610 STEAKHOUSE BLEND – GROUND BEEF 5 lb” with lot code 17816 represented on the label.
  • 8-oz. vacuum-sealed plastic bags containing “R-C RANCH TEXAS CRAFT MEATS WAGYU RC13603 – GROUND BEEF PATTIES 8 oz” with lot code 17816 represented on the label.

The products subject to recall bear establishment number “EST. 51283” inside the USDA mark of inspection. These items were shipped to restaurant locations in the greater San Antonio, Texas, area.

The issue was reported to FSIS after the ground beef product was submitted to a third-party laboratory for microbiological analysis and the sample tested presumptive positive for E. coli O157:H7. There have been no confirmed reports of adverse reactions due to consumption of these products.

Anyone concerned about an injury or illness should contact a healthcare provider. E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS is concerned that some product may be in restaurant refrigerators or freezers. Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

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Posted in E.coli O157, E.coli O157:H7, food contamination, food handler, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Quality, food recall, Food Safety, Food Safety Alert, Food Safety Management, Food Safety Regulations, Food Testing, FSIS, STEC, STEC E.coli, USDA

USA – House of Raeford Recalls Foster Farms Brand Mini Chicken Corn Dog Products Due to Possible Spoilage

Posted on July 3, 2023 by | Leave a comment

FSIS USDA

WASHINGTON, June 30, 2023 – House of Raeford, a Nesmith, S.C., establishment, is recalling approximately 76,961 pounds of corn dog products due to possible spoilage, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The mini chicken corn dogs were produced on April 24, 2023. The following product is subject to recall [view labels]:

  • 1.83-lb. resealable bag containing “FOSTER FARMS MINI CORN DOGS BITE-SIZED CHICKEN FRANKS DIPPED IN BATTER HONEY CRUNCHY FLAVOR” with lot codes 123114 and 223114 and best if used by date of 4/23/24.

The product subject to recall bears the establishment number “P- 9136” printed on the package. These items were shipped to retail locations nationwide.

The problem was discovered after the firm notified FSIS that it received consumer complaints that the product had an odor, off appearance, and unpleasant taste.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

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Posted in food recall, Food Spoilage, FSIS, Recall, USDA

USA – Celebrate Your Fourth of July Without Foodborne Illness

Posted on June 29, 2023 by | Leave a comment

USDA

The Fourth of July is a time of celebration, family and of course cookouts. Cooking safely is in your hands and doing so can help keep your family healthy this Independence Day. Control the transfer of bacteria by thoroughly washing your hands before and after touching raw meat, poultry and seafood.

The USDA recommends the following food safety tips for grilling:

Preheat your grill and scrub the grate with a long-handled brush once the grill has fully preheated. Remnants from the last grill session should scrape off.
Remove the meat, poultry or seafood from its container and place on the grill at a safe distance apart. Discard any marinade used to prepare your meat, poultry or seafood.
When grilling your foods, make sure you’ve destroyed dangerous bacteria by cooking to the proper internal temperature.

Beef, pork, lamb: 145 F with a 3-minute rest.
Ground meats: 160 F.
All poultry (whole or ground): 165 F.
Fish (whole or filet): 145 F.

You can’t tell by looking at food whether it is done. Always use a food thermometer to check the internal temperature of your food to determine if it is safe to eat. The thermometer should be inserted into the thickest part of the meat and poultry, through the side of burgers and thin filets of fish, for the most accurate temperature reading.

Make sure to pack up any leftovers and refrigerate them within two hours. In hot weather (above 90 F), refrigerate within one hour.

For more food safety information, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish, or email mphotline@usda.gov. Consumers can also chat live at ask.usda.gov.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, USDA

USA – USDA launches Salmonella Grand Challenge

Posted on June 22, 2023 by | Leave a comment

Food Safety News

The U.S. Department of Agriculture’s Agricultural Research Service (USDA ARS) has initiated a far-reaching project called the Salmonella Grand Challenge.

The endeavor unites a group of scientists from ARS, universities, and the food industry, each specializing in various fields, to combat Salmonella, a foodborne pathogen that infects a million Americans annually. The challenge aligns with the ongoing efforts of the USDA’s Food Safety and Inspection Service (FSIS) to develop a more effective strategy for reducing human Salmonella illnesses associated with poultry.

The primary objective of ARS is to integrate its research and expand understanding of how and where Salmonella poses the highest risk of contamination in meat and poultry products. This knowledge will prove invaluable in developing enhanced monitoring tools for meat and poultry producers to detect Salmonella contamination.

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Posted in Decontamination Microbial, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, USDA

USA – USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products

Posted on April 26, 2023 by | Leave a comment

FSIS USDA

WASHINGTON, April 25, 2023 – The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) released today a proposed determination to declare Salmonella an adulterant in breaded stuffed raw chicken products when they exceed a very low level of Salmonella contamination. This announcement is a significant first step that builds on FSIS’ proposed regulatory framework to reduce Salmonella infections linked to poultry products, released in October 2022.

Read more at the USDA website.

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Posted in Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, Salmonella, Salmonella in Chicken, USDA

USA – FSIS Issues Public Health Alert for Ready-to-Eat Meat Soup Products Due to Possible Contamination

Posted on April 26, 2023 by | Leave a comment

FSIS USDA

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns that ready-to-eat meat soup products may have been prepared, packed, or held under insanitary conditions, which may result in the product spoiling prematurely. FSIS is issuing this public health alert to ensure that consumers are aware that these products should not be consumed. A recall was not requested because the products are no longer available for purchase.

The following products are subject to the public health alert [view labels]:

  • 48-oz. packages containing two 24-oz. cups of “Ivar’s PUGET SOUND CLAM CHOWDER WITH BACON” with Use By dates 4/26/2023, 4/27/2023, 5/3/2023, 5/4/2023, 5/5/2023, 5/11/2023, 5/23/2023, 5/30/2023, 6/2/2023, 6/6/2023, 6/7/2023, 7/5/2023, 7/20/2023, 8/1/2023, 8/10/2023, and 8/17/2023.
  • 48-oz. packages containing two 24-oz. cups of “Ivar’s Loaded Baked Potato Soup” with Use By dates 5/9/2023, 5/19/2023, 6/16/2023, and 7/18/2023.
  • 48-oz. packages containing two 24-oz. cups of “Ivar’s Rustic Zuppa Toscana Italian Sausage and Vegetable Soup” with Use By dates 4/30/2023, 5/2/2023, 5/14/2023, 5/15/2023, 5/21/2023, 5/22/2023, and 5/30/2023.
  • 20-oz. cup of “Ivar’s PUGET SOUND Clam Chowder WITH BACON” with Use By dates 4/26/2023, 5/5/2023, 6/6/2023, 7/20/2023, and 8/10/2023.
  • 20-oz. cup of “PIKE PLACE FISH MARKET WORLD FAMOUS CLAM CHOWDER WITH BACON” with Use By dates 5/4/2023, 7/5/2023, and 8/1/2023.

The products bear establishment number “EST. 20173” inside the USDA mark of inspection. These items were shipped to retail locations nationwide and exported to Mexico.

The problem was discovered when the establishment notified FSIS that they had received multiple consumer complaints regarding bloated soup packages. Upon further review, the establishment found that some product spoiled prematurely. The establishment’s lab testing of the prematurely spoiled products found high levels of spoilage bacteria in the products.

There have been no confirmed reports of illness due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

Consumption of food contaminated with spoilage organisms can cause illness in immunocompromised individuals.

FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Click to access PHA-04252023-01.pdf

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Posted in bacterial contamination, cross contamination, food contamination, Food Hazard, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Quality, food recall, Food Safety, Food Spoilage, Food Testing, FSIS, microbial contamination, Microbial growth, Microbiological Risk Assessment, Microbiology, Microbiology Investigations, Microbiology Risk, USDA