Month / September 2018

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New #foodsafety #recall of 46,734 lbs of pork sausage link products #contaminated with clear hard plastic

Bob Evans Farms, Inc., a Xenia, Ohio, establishment, is recalling approximately 46,734 pounds of pork sausage link products that may be contaminated with extraneous materials, specifically pieces of clear hard plastic

Bob Evans Farms Inc. Recalls Pork Sausage Link Products due to Possible Foreign Matter Contamination

Class II Recall 080-2018
Health Risk: Low
Sep 13, 2018
Congressional and Public Affairs

Jeremy J. Emmert
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 13, 2018 – Bob Evans Farms, Inc., a Xenia, Ohio, establishment, is recalling approximately 46,734 pounds of pork sausage link products that may be contaminated with extraneous materials, specifically pieces of clear hard plastic, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw pork sausage link items were produced on Aug. 1, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • 12-oz overwrap trays labeled “BOB EVANS MAPLE PORK SAUSAGE LINKS.” These products contain a Use by date of Oct. 16, 2018 or Oct. 19, 2018, and Lot Code of 8213.
  • 12-oz overwrap trays labeled “BOB EVANS BROWN SUGAR & HONEY.” These products contain a Use by date of Oct. 16, 2018, and Lot Code of 8213.
  • 12-oz overwrap trays labeled “FRESH FROM MEIJER MAPLE FLAVORED SAUSAGE LINKS.” These products contain a Use by date of Sept. 06, 2018, and Lot Code of 8213.
  • 12-oz overwrap trays labeled “GIANT EAGLE MAPLE PORK BREAKFAST SAUSAGE LINKS CARAMEL COLOR ADDED.” These products contain a Use by date of Sept. 10, 2018, and Lot Code of 8213.
  • 12-oz overwrap trays labeled “SCHNUCKS MAPLE RECIPE BREAKFAST SAUSAGE.” These products contain a Lot Code of 8213.

The products subject to recall bear establishment number “EST 6785.” These items were shipped to retail locations in Ind., Ill., Md., Mich., Mo., N.J., N.Y., N.C., Ohio, Pa., Va., and Wis.

The problem was discovered when the establishment received consumer complaints of extraneous material in the pork sausage products.

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.

FSIS is concerned that some product may be frozen and in consumers’ 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.

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.

Media with questions about the recall can contact Elizabeth Sedlock at (636) 699-9554 or esedlock@sedlockpartners.com. Consumers with questions may send inquires to consume relations for Bob Evans Farms, Inc. at 1-800-939-2338.

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September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: What is Listeria monocytogenes?

Listeria monocytogenes (Infection is known as Listeriosis), is a bacterium that is mainly transmitted by contaminated food products and is found in soil, water, and plants. This bacterium thrives in cool, moist environments, and while it is uncommon for health individuals to become ill from this bacterium, people that are considered a part of the high risk population are especially vulnerable; particularly pregnant women.

This bacterium is most commonly linked with raw meat, unpasteurized dairy products, and ready to eat foods such as deli meat, hot dogs, and soft cheeses.

The methods to prevent possible infection include:

  1. Keep foods out of the temperature danger zone
  2. Throw out any product that is past its use-by or expiration date.
  3. Cook raw meats to the required minimum internal temperatures.
  4. Prevent cross-contamination between raw or undercooked food and ready-to-eat foods.
  5. Avoid using unpasteurized dairy products.

Tomorrow’s lesson: Sushi, What am I risking when I eat it?

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New #foodsafety #recall of 438 pounds of raw Halal Manti Beef Dumpling products that were not inspected

Roya Foods, LLC, a Paterson, N.J., distribution firm, is recalling approximately 438 pounds of raw Halal Manti Beef Dumpling products that were produced without the benefit of federal inspection

Roya Foods, LLC Recalls Halal Manti Beef Dumpling Products Produced Without Benefit of Inspection

Class I Recall 079-2018
Health Risk: High
Sep 12, 2018
Distribution List PDF

Congressional and Public Affairs
Jeremy J. Emmert
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 12, 2018 – Roya Foods, LLC, a Paterson, N.J., distribution firm, is recalling approximately 438 pounds of raw Halal Manti Beef Dumpling products that were produced without the benefit of federal inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw Halal Manti Beef Dumpling products were produced on various dates from May 2, 2018 to August 29, 2018. The following products are subject to recall: [View Labels (PDF only)]

• 1-lb. clear plastic containers of raw beef dumplings. The product is marked “HALAL MANTI” and instructs the consumer to “KEEP FROZEN”.

The products subject to recall bear establishment number “EST. 19829” inside the USDA mark of inspection. These items were shipped to retail and restaurant locations in Maryland, Massachusetts, Minnesota, New Jersey, and New York.

The problem was discovered on Sept. 5, 2018, during an FSIS inspection at Roya Foods, LLC, a distribution warehouse. FSIS determined that Establishment 19829 is not associated with Roya Foods, LLC, or the recalled product. There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

FSIS is concerned that some product may be frozen and in consumers’ 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.

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

Consumers and members of the media with questions about the recall can contact Mr. Ali F. Cercer, Roya Foods Managing Member, at (201) 707-1657.

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September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s Lesson: Understanding the Temperature Danger Zone

Today’s lesson: Understanding the Temperature Danger Zone

The temperature danger zone, is the range of temperatures which are found to be the most favorable for foodborne illness causing bacteria to grow.

The standard temperature danger zone, as defined by the FDA, is from 41 degrees to 135 degrees. It must be noted that different states have different requirements for the temperature danger zone. (Some states have the low portion at 40 degrees, and some states have the high portion at 140 degrees. These distinctions are mainly for commercial food establishments, and I am providing them here for informational purposes only. When in doubt, it is better to go for the most restrictive to keep you from being in violation of your local laws.)

When working with food items, it is best to minimize the amount of time that the foods are within the temperature danger zone. In food service, the MAXIMUM amount of time an item may be in the temperature danger zone is for four (4) hours. It must be noted that this time is cumulative, so if you buy the item at the store, and it sits in the trunk of your car for an hour before you get home, that is one hour in the temperature danger zone that you have already used. If you then decide to separate it into smaller items, the time that you work on it will also add to the time it is in the temperature danger zone. If possible, you should have in your car, a cooler of some type that will help keep cold items out of the temperature danger zone.

Suffice to say, the better you are at being able to regulate the time an item is in the temperature danger zone, the better you will be at keeping foodborne illness causing bacteria from growing on your food items.

Tomorrow’s Lesson: What is Listeria monocytogenes?

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New #foodsafety #recall possible #Listeria #contamination of 6,720 lbs of ready-to-eat Philly Beef Steak products.

CTI Foods LLC, an Owingsville, Ky., establishment, is recalling approximately 6,720 pounds of ready-to-eat (RTE) Philly Beef Steak products that may be adulterated with Listeria monocytogenes

CTI Foods LLC Recalls Ready-To-Eat Philly Steak Products Due To Possible Listeria Contamination

Class I Recall
078-2018
Health Risk: High
Sep 11, 2018
Congressional and Public Affairs

Jeremy J. Emmert
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Sept. 11, 2018 – CTI Foods LLC, an Owingsville, Ky., establishment, is recalling approximately 6,720 pounds of ready-to-eat (RTE) Philly Beef Steak products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The RTE Philly Beef Steak products were produced on Aug. 9, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • 672 cardboard cases labeled Classic Sysco having a NET WT of 10 lbs. The cardboard cases contain four 2.5 lb. bags of product.  Both the box and the bags are labeled “FULLY COOKED PHILLY BEEF STEAK SLICED Caramel Color Added” with a package code of 4887097.

The products subject to recall bear establishment number “EST. 19085” inside the USDA mark of inspection. These items were shipped to a food service warehouse in Hamilton, Ohio and were further distributed to food service locations.

The problem was discovered on Sept. 7, 2018, when the establishment received results from their laboratory that four finished product samples from their Aug. 9, 2018 production were potentially positive for Listeria monocytogenes.

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.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

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.

Media and consumers with questions regarding the recall can contact John Spiller, media contact for CTI Foods LLC, at (817) 869-1153.

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s Lesson: What is the difference between Non-O157 and E.coli O157

I posted a recall of some ground beef that was possibly contaminated with “NON-O157” E.coli. I was asked the question; “What is the difference between Non-O157 and E.coli O157”?

First, it should be pointed out that Escherichia coli (E.coli) is a bacteria that normally lives in the intestines of both people and animals. In all actuality, most forms of E.coli are harmless and are considered an important part of the human intestinal tract. The other types of E.coli are considered pathogenic, meaning they can cause illness.

The most popular form of pathogenic E.coli, as most commonly heard about in news reports are the “Shiga toxin-producing E.coli” or STEC (these can also be referred to as Verocytotoxin-producing E.coli (VTEC) or Enterohemorrhagic E.coli (EHEC). The most common of these types of E.coli is the E.coli O157:H7.

E.coli O157 was first identified as a pathogen in 1982. Unfortunately, non-O157 E.coli are not nearly as well understood, partially because foodborne illness outbreaks are rarely reported or identified. Even though these non-O157 forms are less well known, it is still extremely important to follow proper food safety procedures to minimize the chances of exposure to these pathogens, as some of the non-O157 groups can cause the most severe manifestations of STEC illnesses.

More information on E.coli can be found at the CDC:http://www.cdc.gov/ecoli/general/

Tomorrows Lesson: Understanding the Temperature Danger Zone

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September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: When should you wash your hands?

Lets start by making sure that you are washing your hands properly to keep from spreading germs.

First, WHEN should you wash your hands:

1. Before, during, and after preparing food

2. Before eating food

3. Before and after caring for someone who is sick

4. Before and after treating a cut or wound

5. After using the toilet

6. After changing diapers or cleaning up a child who has used the toilet

7. After blowing your nose, coughing, or sneezing

8. After touching an animal, animal feed, or animal waste

9. After handling pet food or pet treats

10. After touching garbage

Then HOW should you wash your hands:

1. Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.

2. Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.

3. Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.

4. Rinse your hands well under clean, running water.

5. Dry your hands using a clean towel or air dry them.

WHAT should you do if you don’t have soap and clean, running water?

Washing hands with soap and water is the best way to reduce the number of germs on them in most situations. If soap and water are not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can quickly reduce the number of germs on hands in some situations, but sanitizers do not eliminate all types of germs.

This information was obtained from the CDC website at:http://www.cdc.gov/handwashing/when-how-handwashing.html

Tomorrow’s Lesson: What is the difference between Non-O157 and E.coli O157

by admin

September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today’s lesson: Hepatitis A as a foodborne Illness.

Hepatitis A is a virus that is found in the feces of infected individuals. It can contaminate many types of food in addition to water, and is commonly linked with ready-to-eat foods; however, it has also been linked to shellfish that has been contaminated by sewage.

The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.

The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).

Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:

1. Keep employees who have jaundice out of the operation.

2. Keep employees who have been diagnosed with Hepatitis A out of the operation.

3. Wash Hands.

4. Minimize bare-hand contact with ready-to-eat food.

5. Purchase shellfish from approved, reputable suppliers.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson: When should you wash your hands?

by admin

September is #National #Foodsafety #Education month #NFSM. Todays Lesson: “What is the difference between Non-O157 and E.coli O157”?

First, it should be pointed out that Escherichia coli (E.coli) is a bacteria that normally lives in the intestines of both people and animals. In all actuality, most forms of E.coli are harmless and are considered an important part of the human intestinal tract. The other types of E.coli are considered pathogenic, meaning they can cause illness.

The most popular form of pathogenic E.coli, as most commonly heard about in news reports are the “Shiga toxin-producing E.coli” or STEC (these can also be referred to as Verocytotoxin-producing E.coli (VTEC) or Enterohemorrhagic E.coli (EHEC). The most common of these types of E.coli is the E.coli O157:H7.

E.coli O157 was first identified as a pathogen in 1982. Unfortunately, non-O157 E.coli are not nearly as well understood, partially because foodborne illness outbreaks are rarely reported or identified. Even though these non-O157 forms are less well known, it is still extremely important to follow proper food safety procedures to minimize the chances of exposure to these pathogens, as some of the non-O157 groups can cause the most severe manifestations of STEC illnesses.

More information on E.coli can be found at the CDC:http://www.cdc.gov/ecoli/general/

Tomorrows lesson: How is ‘Hepatitis A’ a foodborne illness?

by admin

September is ‪National‬ ‪#‎Foodsafety‬ ‪‎Education‬ month #NFSM. Today’s lesson: What is Shigellosis (Shigella spp.)

Shigella spp is the bacteria that causes the illness known as Shigellosis.

The bacteria is found in the feces of humans that have the illness. the illness occurs when contaminated food or water is consumed. The bacteria can also be transmitted by flies from the feces to food supplies. While it only takes a small amount of this bacteria to make a person sick, high levels of the bacteria can be found in the feces for several weeks after the symptoms have ended.

Shigellosis symptoms include frequent bouts of water diarrhea (the main symptom), abdominal cramping, nausea, and vomiting. it is possible for some people to have either blood or mucus in their stool, and they may run a fever. Symptoms usually begin within three days of coming in contact with the Shigella bacteria.

The main food items that are linked to this illness are: foods that are easily contaminated by hands, such as salads containing temperature control for safety foods (potato, tuna, shrimp, chicken, and macaroni). The bacteria can also be found in food that has made contact with contaminated water, such as produce.

To help prevent the spread of this illness:

1. Exclude foodhandlers that have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation.

2. Wash hands

3. Control flies inside and outside the operation.

If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Tomorrow’s lesson:  “What is the difference between Non-O157 and E.coli O157”?