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”?

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.)

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)?

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)?

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)?

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)?

September is National Food Safety Education Month.

Each day, lessons exploring the causes of food borne illness, in addition to lessons in all areas of food safety will be provided for your information.

Don’t forget to join the conversation on social media by using #NFSM.

From ServSafe: National Food Safety Month was created in 1994 to heighten the awareness of food safety education. Each year, we feature a new theme and create free training activities and posters for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures.

New #foodsafety #recall of 11,664 lbs of ready-to-eat poultry & meat sausage products #contaminated with metal fragments

R. L. Zeigler Co., Inc., a Selma, Ala. establishment, is recalling approximately 11,664 pounds of ready-to-eat (RTE) poultry and meat sausage products that may be contaminated with extraneous materials, specifically metal,

R. L. Zeigler Co., Inc. Recalls Chicken and Pork Red Hot Sausage Products due to Possible Foreign Matter Contamination

Class I Recall125-2018Health Risk: HighDec 30, 2018

Congressional and Public Affairs
Selena Kremer 
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Dec. 30, 2018 – R. L. Zeigler Co., Inc., a Selma, Ala. establishment, is recalling approximately 11,664 pounds of ready-to-eat (RTE) poultry and meat sausage products that may be contaminated with extraneous materials, specifically metal, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The RTE Red Hot chicken and pork sausage items were produced on Nov. 29, 2018. The following products are subject to recall: [View Labels (PDF only)] 

• 24-oz. plastic packages containing approximately 9 links of “ZEIGLER A TRADITION OF GREAT TASTE RED HOTS” with a “Use By Jan 24 19” date.
• 24-oz. plastic packages containing approximately 9 links of “EXTRA HOT ZEIGLER A TRADITION OF GREAT TASTE RED HOTS” with a “Use By Jan 24 19” date.

The products subject to recall bear establishment number “EST. P-9156S” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.

The problem was discovered after the firm received consumer complaints on Dec. 13 and 27, 2018. The firm investigated to determine the nature of the complaints and notified FSIS on Dec. 29, 2018.  

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 or 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 Jeff Berry at R. L. Zeigler Co., Inc. at (334) 410-9845.

Expanded #foodsafety #recall of 164,210 lbs of raw ground turkey products due to #Salmonella #Contamination

Jennie-O Turkey Store Sales, Inc., a Faribault, Minn. establishment, is recalling approximately 164,210 pounds of raw ground turkey products that may be contaminated with Salmonella Reading

Jennie-O Turkey Store Sales, Inc. Recalls Raw Ground Turkey Products due to Possible Salmonella Reading Contamination

Class I Recall124-2018Health Risk: High

Dec 21, 2018

Congressional and Public Affairs
Buck McKay
(202) 720-9113
Press@fsis.usda.gov

EDITOR’S NOTE: FSIS and our public health partners, including the Centers for Disease Control and Prevention (CDC) and state public health officials, are investigating a Salmonella Reading outbreak. A previous recall of raw ground turkey products associated with the outbreak occurred on Nov. 15, 2018. Please note that FSIS is continuing to investigate illnesses associated with this widespread outbreak, and additional product from other companies may also be recalled. Salmonella is prevalent and can be present in raw poultry and meat – no raw poultry or meat is sterile. In addition to discarding the product associated with this recall, consumers can protect themselves now and in the future by ALWAYS cooking their turkey, and other poultry products thoroughly, to a safe internal temperature of 165 ℉, as measured using a food thermometer. The cooking process kills the Salmonella. No one should be eating partially cooked or raw turkey. Additionally, it is essential that people wash their hands after handling raw poultry, meat, and pet food to avoid cross contamination.

WASHINGTON, Dec. 21, 2018 – Jennie-O Turkey Store Sales, Inc., a Faribault, Minn. establishment, is recalling approximately 164,210 pounds of raw ground turkey products that may be contaminated with Salmonella Reading, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw ground turkey items were produced on October 22, 2018 and October 23, 2018. The following products are subject to recall:  [View Labels (PDF only)] 

• 3-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 and 11/13/18 on the side of the trays.
• 1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with “Use or freeze by” dates of 11/12/18 on the side of the trays.
• 3-lb. packages of “Jennie-O Ground Turkey 85% LEAN | 15% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays.
• 2.5-lb. packages of “Jennie-O Ground Turkey 93% LEAN | 7% FAT” with a “Use or freeze by” date of 11/13/18 on the side of the trays. 
• 3-lb. packages of “STATER BROS. 85% LEAN | 15% FAT ALL NATURAL Ground Turkey” with a “Use or freeze by” date of 11/12/18 on the side of the trays.

The products subject to recall bear establishment number “EST. P-579” inside the USDA mark of inspection or on the side of the tray. These items were shipped to retail locations nationwide.

FSIS and its public health partners, including the Centers for Disease Control and Prevention (CDC), the Michigan Department of Health and Human Services, and the Michigan Department of Agriculture and Rural Development, have been conducting traceback activities for a sample of Jennie-O brand ground turkey in an intact, unopened package from a case-patient’s home. The patient tested positive for Salmonella Reading and the samples from the case-patient and from the ground turkey are closely related genetically. 

This investigation is part of a larger effort involving FSIS, the CDC, and state public health and agriculture partners, who have been working together on an illness cluster involving 216 case-patients in 38 states and the District of Columbia. Patients have reported eating different types and brands of turkey products purchased from many different stores, handling raw turkey pet food and/or raw turkey, or working with live turkeys or living with someone who handled live turkeys. FSIS continues to work with the CDC and state health and agriculture departments on this larger investigation and will provide updated information as it becomes available. Based on the continuing investigation, additional product from other companies may also be recalled.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care 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.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw poultry product that has been cooked to a temperature of 165°F. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

• Clean—Wash hands and surfaces often.
• Separate—Separate raw meat from other foods.
• Cook—Cook to the right temperature.
• Chill—Refrigerate food promptly.

Consumers with questions regarding the recall can contact Hormel Consumer Engagement, at (800) 621-3505. Media with questions regarding the recall can contact Media Relations at, media@hormel.com or (507) 434 6352.

New #foodsafety #recall possible #metal #contamination in 29,028 lbs of frozen, ready-to-eat (RTE) pork and poultry sausage links products from Jimmy Dean

CTI Foods LLC, Recalls Ready-To-Eat Pork and Poultry Sausage Products due to Possible Foreign Matter Contamination

Class I Recall120-2018Health Risk: HighDec 10, 2018

Congressional and Public Affairs
Veronika Pfaeffle
(202) 720-9113
Press@fsis.usda.gov

WASHINGTON, Dec. 10, 2018 – CTI Foods LLC, an Owingsville, Ky. establishment, is recalling approximately 29,028 pounds of frozen, ready-to-eat (RTE) pork and poultry sausage links products that may be contaminated with extraneous materials, specifically pieces of metal, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The frozen, ready-to-eat sausage links items were produced and packaged on Aug. 4, 2018. The following products are subject to recall: [View Label (PDF Only)]

• 23.4-oz. pouches of “Jimmy Dean HEAT ’n SERVE Original SAUSAGE LINKS Made with Pork & Turkey” with a Use By date of Jan. 31, 19. The product bears case code A6382168, with a time stamp range of 11:58 through 01:49.

The products subject to recall bear establishment number “EST. 19085” on the back of the product packaging. These items were shipped to an establishment in Tennessee where the product was further distributed to retail stores.

The problem was discovered on Dec. 10, 2018, when FSIS received notification that the establishment had received five consumer complaints of metal pieces in the RTE sausage links.

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. 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 with questions about the recall can contact the Jimmy Dean customer service line at (855) 382-3101. Members of the media with questions about the recall can contact Worth Sparkman, senior manager for communication, at (479) 290-6358.