New #foodsafety #recall undeclared #sesameseed in 371 lbs of raw chorizo sausage product

New York Style Sausage Co., a Sunnyvale, Calif. establishment, is recalling approximately 371 pounds of raw chorizo sausage products due to misbranding,

New York Style Sausage Co. Recalls Raw Chorizo Sausage Products due to Misbranding and an Undeclared Ingredient

Class II Recall 077-2018
Health Risk: Low
Sep 5, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

The raw, Salvadoran chorizo sausage items were produced on June 8, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • 8-oz. cardboard packages containing “Artesana Specialty Sausages CHORIZO SALVADORAN RECIPE ALL NATURAL.” The product is labeled “Keep refrigerated or frozen” and does not bear a use by or sell by date.

The products subject to recall bear establishment number “EST. 9027” inside the USDA mark of inspection. These items were sold at farmers markets in California.

The problem was discovered by FSIS during routine inspection label verification activities.

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 in consumers’ freezers or refrigerators. 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 that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers.

Consumers and members of the media with questions about the recall can contact Pasquale Bitonti, vice president of New York Sausage Co., at (408) 745-7675.

New #foodsafety #recall possible #metal #contamination in 438,960 lbs of frozen, fully cooked chicken products

Wayne Farms, LLC, a Decatur, Ala. establishment, is recalling approximately 438,960 pounds of frozen, fully cooked chicken products that may be contaminated with extraneous materials, specifically metal pieces.

Wayne Farms, LLC Recalls Fully Cooked Chicken Products due to Possible Foreign Matter Contamination

Class I Recall 076-2018
Health Risk: High
Sep 5, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

The frozen, ready-to-eat, fully cooked chicken products were produced on various dates from July 4 through July 17, 2018. The following products that are subject to recall can be found here. [View Labels (PDF only)]

The products subject to recall bear establishment number “P-20214” inside the USDA mark of inspection. These items were shipped to distributors, restaurants and further processing locations nationwide.

The problem was discovered after the firm received a customer complaint on July 27, 2018. The firm investigated to determine the nature of the foreign material complaint and notified FSIS of the findings on Sept. 4, 2018.

There have been no confirmed reports of adverse reactions or injury 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 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.

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 Alan Sterling, Wayne Farms LLC, at (678) 450-3092.

September is #‪National‬ ‪#‎Foodsafety‬ ‪‎#Education‬ month #NFSM. Today’s lesson: What is Salmonellosis (Salmonella spp)?

Salmonella spp is the bacteria that causes the illness known as Salmonellosis.

The bacteria is naturally found on many farm animals. While eating only a small amount of the bacteria can make a person sick, the severity of the symptoms is determined on the health of the person and the amount of the bacteria eaten. The bacteria can remain in the person’s feces for weeks after the symptoms have ended, which is why proper handwashing is imperative.

This bacteria is most commonly associated with the following food items: poultry & eggs, dairy products, and produce. Symptoms of Salmonellosis include: diarrhea, abdominal cramps, vomiting, and fever.

To help prevent this bacteria from causing an illness, it is imperative that you follow the following prevention measures:

1. Cook poultry and eggs to minimum internal temperatures.

2. prevent cross contamination between poultry and ready-to-eat foods.

3. keep foodhandlers who have been diagnosed with salmonellosis out of the foodservice 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.

Tomorrows lesson: What is Shigellosis (Shigella spp.)

New #foodsafety #recall undeclared #treenut #allergen in 242 lbs of fully cooked chicken salad product

Caito Foods, LLC., an Indianapolis, Ind. establishment, is recalling approximately 242 pounds of fully cooked chicken salad product due to misbranding and an undeclared allergen.

Caito Foods, LLC Recalls Chicken Salad Products due to Misbranding and an Undeclared Allergen

Class I Recall 075-2018
Health Risk: High
Sep 5, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

The ready-to-eat, fully cooked, not shelf stable chicken salad products were produced on August 31, 2018. The following products are subject to recall:  [View Label (PDF only)]

  • 15-oz. plastic clamshell packages containing “Derby City Chicken Salad WITHOUT Walnuts” with lot code “GHMW 243 03” and “Sell By: 09/04/18” on the label.

The products subject to recall bear establishment number “P-39985” inside the USDA mark of inspection. These items were shipped to retail locations in Illinois, Indiana, Kentucky and Ohio.

The problem was discovered after the firm received a consumer complaint.

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 in consumers’ refrigerators. 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 that recalling firms are notifying their customers of the recall and that actions are being 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 with questions about the recall can call the distributor’s consumer line at (888) 449-9386. Members of the media with questions about the recall can contact Meredith Gremel, vice president of corporate affairs and communications, Caito Foods, LLC, at (616) 878-2830.

September is ‪National‬ ‪#‎Foodsafety‬ ‪Education‬ month #NFSM. Today’s lesson: What is Botulism (Clostridium botulinum bacteria)?

Botulism is an illness caused by the Clostridium botulinum bacteria.

The bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.

Without the aid of medical treatment, death is highly likely.

The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.

The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.

In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:

1. Hold, cool, and reheat foods correctly.

2. inspect canned foods for damage.
Tomorrows lesson: What is Salmonellosis (Salmonella spp)?

New #foodsafety #recall of 2,334 lbs of frozen, raw beef dumpling products produced without inspection

Bahar LLC., a Clifton, N.J. establishment, is recalling approximately 2,344 pounds of frozen, raw beef dumplings products that were produced without the benefit of federal inspection

Bahar LLC Recalls Frozen, Raw Beef Dumpling Products Produced without Benefit of Inspection

Class I Recall
074-2018
Health Risk: High
Sep 4, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

The frozen, raw beef dumpling items were produced from May 2, 2018 to August 29, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • Various weight sealed plastic packages containing “Bahar MANTI Gourmet Mediterranean Brand Beef Dumplings” and “EXP. DATE” of 05/20/19 through 08/29/19.
  • 1-lb. square plastic sealed packages containing “Bahar MANTI Gourmet Mediterranean Brand Beef Dumplings” and “EXP. DATE” of 05/20/19 through 08/29/19.

The products subject to recall bear establishment number “EST. 51290” inside the USDA mark of inspection. These items were shipped to distributor and retail locations in New Jersey.

The problem was discovered by FSIS during a review at the establishment.

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 Berk Berkman, Bahar LLC, at (862) 571-7890.

September is ‪‎#National‬ ‪#‎Foodsafety‬ ‪‎#Education‬ month #NFSM. Today’s lesson: What is Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?

Clostridium perfringens gastroenteritis is an illness caused by the Clostridium perfringens bacteria. It is a spore-forming bacteria that is found in several environmental sources as well as in the intestines of humans and animals. It is commonly found on raw meat and poultry, and prefers to grow in conditions with very little or no oxygen, and can multiply very rapidly.  Some strains of the bacteria can produce a toxin in the intestine that causes illness. It is estimated that this bacteria causes over 1 million illness a year.

The symptoms of this illness are: diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins  very suddenly and lasts for less than 24 hours.  Persons infected usually do not have a fever or vomiting. The illness is not able to be passed from one person to another.

The most common foods associated with this bacteria are: beef, poultry, gravies, and dried or pre-cooked foods.

Prevention methods for this illness include:

1. Cool and reheat foods correctly.

2. Hold food at the correct temperatures.

3. Control time and temperature.

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 Botulism (Clostridium botulinum bacteria)?

September is #‪‎National‬ ‪#‎Foodsafety‬ ‪‎Education‬ month #NFSM. Today’s lesson: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?

Bacillus cereus is a bacteria found in the soil that is spore-forming. When the bacteria senses danger, it forms into a spore that can make it resistant to cooking temperatures. It would then revert back to its bacteria form when conditions are more favorable for it. If allowed to grow, the bacteria can create two different toxins which in turn can cause two different types of illnesses.

The foods most commonly linked to this bacteria are:

Diarrhea illness: Cooked vegetables, meat products, and milk.

Vomiting illness: Cooked rice dishes, including fried rice and rice pudding

The most common symptoms:

Diarrhea illness: watery diarrhea with no vomiting

Vomiting illness: Nausea & vomiting

The main prevention method for this bacteria is to control time and temperature of your products. Other prevention methods include:

1. Cook Foods to minimum internal temperatures.

2. Hold food at the right temperatures.

3. cook food correctly.

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 Clostridium perfringens gastroenteritis (Clostridium perfringens bacteria)?

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

Norovirus gastroenteritis is the illness caused by the virus known as Norovirus. Like Hepatitis A, it is commonly linked with ready-to-eat foods and contaminated water, and is passed from foodhandlers to food or equipment by hands that have feces on them.

While eating only a small amount of the Norovirus can make a person sick, this virus is also very contagious, with people becoming contagious within a few hours after eating it. The virus is often still found in the feces of individuals for days after symptoms have ended.

This virus is most commonly linked to ready-to-eat foods, contaminated water, and shellfish from contaminated water. The most common symptoms of this illness are: Vomiting, diarrhea, nausea, and abdominal cramps.

In addition to maintaining proper person hygiene, other prevention methods include:

1. Keep employees with diarrhea and vomiting out of the operation.

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

3. Wash hands.

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

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: What is Bacillus cereus gastroenteritis (Bacillus cereus bacteria)?

New #foodsafety #recall possible #Listeria #contamination in 960 lbs of cooked ground beef patty products from J.T.M. Provisions

J.T.M. Provisions Co., a Harrison, Ohio establishment, is recalling approximately 960 pounds of cooked ground beef patty products that may be adulterated with Listeria monocytogenes

J.T.M. Provisions Company Recalls Cooked Ground Beef Products Due To Possible Listeria Contamination

Class I
Recall 073-2018
Health Risk: High
Aug 31, 2018
Congressional and Public Affairs

Adam Ghering
(202) 720-9113
Press@fsis.usda.gov

The cooked, ready-to-eat beef patty crumble items were produced on May 17, 2018. The following products are subject to recall: [View Labels (PDF only)]

  • 20-lb. cases containing four 5-lb sealed pouches of “COOKED BEEF PATTY CRUMBLES” with case code “47860” and a Julian date of “18137.”

The products subject to recall bear establishment number “EST. 1917” inside the USDA mark of inspection. These items were shipped to distribution centers located in California.

FSIS inspection program personnel discovered the problem on August 31, 2018 during routine inspection duties. The product was tested by the establishment and found to be positive for L. monocytogenes under their sampling program.

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 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.

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.

Media and consumers with questions regarding the recall can contact Joe Maas, JTM Provisions Co. owner, at (513) 367-4900.