Karoun Dairies, Inc. Issues Nationwide Voluntary Recall of Various Cheeses Because of Possible Health Risk

Contact:
Consumer:
866-272-9393
Media:
866-272-9376
FOR IMMEDIATE RELEASE — September 16, 2015 — San Fernando, CA — Today Karoun Dairies, Inc. announced that it is voluntarily recalling a variety of cheeses it distributes due to possible contamination with Listeria monocytogenes. To date, no product has tested positive for Listeria but in view of the association with listeriosis cases Karoun Dairies Inc. is initiating a voluntary recall in the interest of protecting public health.

Listeria monocytogenes is an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

The products are vacuum packed, in jars or in pails under the following brands; Karoun, Arz, Gopi, Queso Del Valle, Central Valley Creamery, Gopi, and Yanni. Weights vary from 5 ounces to 30 pounds.

This recall is limited to cheese with the UPC codes in the table below sold nationwide. No other Karoun Dairies product is affected by this recall. The products being recalled are listed below and were distributed to retail outlets, including food service accounts and supermarkets in the U.S. Consumers can find UPC code and use by dates on each package.

Item Name UPC Codes Affected Areas Use by Dates up to
Ackawi 7 96252 00123 9, 7 96252 01123 8, 7 96252 00325 7, 7 96252 02223 4, 7 96252 03223 3 US 1/6/2016
California 7 96252 90030 3 US 1/5/2016
Cotija 7 96252 80037 5, 7 96252 80036 8, 7 96252 80032 0 US 2/29/2016
Farmers Goat Fresh 7 96252 50016 9 US 11/26/2015
Fresco 7 96252 80083 2, 7 96252 80081 8 US 11/8/2015
Fresh Cheese/Panela 7 96252 03226 4, 7 96252 03227 1, 7 96252 00227 4, 7 96252 00226 7, 7 96252 00228 1, 7 96252 00122 2, 7 96252 00126 0, 7 96252 60001 2, 7 96252 80074 0, 7 96252 22003 6, 7 96252 80070 2, 7 96252 00127 7 US 12/31/2015
Feta 7 96252 22004 3, 7 96252 22006 7, 7 96252 22007 4, 7 96252 22005 0, 7 96252 22022 7, 7 96252 22002 9, 7 96252 11003 0, 7 96252 40003 2, 7 96252 11024 5, 7 96252 11025 2, 7 96252 22012 8, 7 96252 40025 4, 7 96252 12034 2 US 3/7/2016
Goat Milk Feta 7 96252 50001 5 US 3/2/2016
Mozzarella 7 96252 70012 5, 7 96252 70013 2, 7 96252 12014 5, 7 96252 12015 2 US 1/2/2016
Paneer 7 96252 70008 8, 7 96252 70014 9, 7 96252 70019 4, 7 96252 70018 7 US 1/7/2016
Queso Blanco 7 96252 80004 7, 7 96252 80005 4, 7 96252 80043 6 US
String Cheese 7 96252 00019 5, 7 96252 00020 1, 7 96252 00035 5, 7 96252 00015 7, 7 96252 00025 6, 7 96252 00041 6, 7 96252 00042 3, 7 96252 00040 9, 7 96252 00005 8, 7 96252 00008 9, 7 96252 00038 6, 7 96252 00028 7, 7 96252 00018 8, 7 96252 00013 3, 7 96252 00017 1, 7 96252 00016 4, 7 96252 00039 3, 7 96252 00022 5 US 3/16/2016
Ani 7 96252 01125 2, 7 96252 00323 3 US 1/5/2016
Nabulsi 7 96252 03225 7, 7 96252 00225 0, 7 96252 00223 6 7 96252 00125 3 US 12/29/2016
Yanni Grilling 7 96252 90024 2, 7 96252 90029 7 US 12/23/2015
Karoun Dairies was made aware of a possible association of their cheese products with several recent cases of listeriosis by FDA and CDC. The company has ceased distribution of above cheeses and is working closely with FDA to continue to investigate the problem further.
Consumers who have purchased any of these products are urged to dispose of or return it to theplace of purchase for a full refund. Consumers with any questions may call toll free 1-866-272-9393 toll free, Monday – Friday 8:00AM to 6:00PM PST.

Di Stefano Cheese Co. Recalls Ham Products Produced Without Benefit Of Inspection
Class I Recall 123-2015
Health Risk: High Sep 16, 2015
Congressional and Public Affairs
Alexandra Tarrant
(202) 720-9113

WASHINGTON, Sept. 16, 2015 —  Di Stefano Cheese Co., a Pomona, Calif., establishment, is recalling approximately 1,280 pounds of Parma Boneless Ham produced in Italy that were not presented at the U.S. point of entry for inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Without the benefit of full inspection, a possibility of adverse health consequences exists.

The following products are subject to recall: [View Labels]    

15 lb. cases of “Ruliano Collezione Regale” Parma boneless ham with case code 14260
15 lb. cases of “Ruliano 24” Parma boneless ham with a sell by date of 08-02-2016
These products were sent to distributors in the California.

The problem was discovered by routine record verification in the Public Health Information System (PHIS).

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

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 Sasia Mellinger, Human Resources Manager, at (909) 865-8301. Media with questions about the recall can contact Stefano Bruno, Vice President, at (909) 865-8301.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.

When it comes to cooking food safely, there are several factors to take into consideration. First, what type of item is being cooked, how is it being served, what is the flavor profile I am wishing to impart to my guests…the list can go on. Suffice to say, food service establishments are required to adhere to certain temperature requirements when cooking foods for the public.

Depending on the regulations for the area in which the food is being prepared, the temperature danger zone is either set at a high temperature of either 135 degrees F (57C) or 140 degrees F (60C) (Illinois is 135, Minnesota is 140, as an example). This sets the absolute minimum that food can be held at for service. If the food item drops below this temperature, it must be reheated (per proper reheating standards) up to 165 degrees F, if you wish to continue serving the product; however, that will be a topic for a later date.

For the minimum internal cooking temperature of most items, the temperature is fairly straightforward. These are:

Poultry (whole or ground: duck, turkey, or chicken): 165 degrees F (74C) for 15 seconds.

Stuffing and stuffed meat, fish, poultry, and pasta: 165 degrees for 15 seconds. This means that the stuffing and the meat that was stuffed both must have the temperature checked and both must register 165 degrees F (74C) for 15 seconds.

Items that are considered Temperature Controlled for Safety (TCS) foods that are cooked in a Microwave, whether it be eggs, poultry, fish, and meat: 165 degrees F (74C).

Ground Meat (beef, pork, and other meats): 155 degrees F (68C) for 15 seconds

Injected meats (including brined ham and flavor injected roasts) 155 degrees F (68C) for 15 seconds.

Pork, beef, veal, & Lamb:
          Steaks & Chops: 145 degrees F (63C) for 15 seconds
          Roasts: 145 degrees F (63C) for 4 minutes; this means the temperature must be checked and it must hold at or above 145 for four minutes.

Seafood (including fish, shellfish, and crustaceans): 145 degrees F (63C) for 15 seconds.

Shell eggs for immediate service: 145 degrees F (63C) for 15 seconds.

Commercially processed, ready-to-eat food: (hot held for service): 135 degrees F (57C). Examples include cheese sticks, deep fried vegetables, etc.

While the above mentioned temperatures are the requirements for the different food items, there are also “alternative” minimum internal cooking temperatures that can be utilized for certain food items.

For example, beef and pork roasts have an alternate cooking endpoint that allows for slow roasting of the product. The following temperatures and time periods represent the minimum internal temperatures and the amount of time that the item must maintain at or above that temperature to be considered safe for human consumption.

130 F (54C) – 112 minutes
131 F (55C) – 89 minutes
133 F (56C) – 56 minutes
135 F (57C) – 36 minutes
136 F (58C) – 28 minutes
138 F (59C) – 18 minutes
140 F (60C) – 12 minutes
142 F (61C) – 8 minutes
144 F (62C) – 5 minutes
145 F (63C) – 4 minutes

Additionally, there are alternative minimum internal temperatures for ground and injected meats. This is the best way to ensure that your hamburger is safe and can still enjoy it when cooked medium rare. These times and temperatures are:

145 F (63C) – 3 minutes
150 F (66C) – 1 minute
155 F (68C) – 15 seconds
158 F (70C) – < 1 second

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 foodborne contaminants need to grow.

Potential Health Hazard: Recalled Snack Fresh Brand Red Apple Slices May Have Been Distributed To Florida’s Palm Beach County School District

Contact:
Consumer:
1-866-873-0468

Media:
Stephanie Schreiber
610-926-6601 ext. 22
sschreiber@appeelingfruit.com

FOR IMMEDIATE RELEASE – September 14, 2015 –Appeeling Fruit Inc. in Dauberville, Penn. has been informed by one of its customers that some of the Snack Fresh brand, 2 oz. bagged red apple slices with Best-if-Used-by date 09/21/15 and production date 310815 that was voluntarily recalled on Wednesday, September 9 due to the potential of being contaminated with Listeria monocytogenes may have been distributed to schools in Florida’s Palm Beach County School District (product photo is available at www.appeelingfruit.comdisclaimer icon).

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

According to our customer, Florida’s Palm Beach County School District was notified on September 9th of the recall and individual schools were notified that morning. Also according to our customer, 360 cases of the 400 cases that it picked up at our facility on September 2nd have been retrieved and destroyed, and more cases are in the process of being returned. For this reason, it is unclear exactly how much of the remaining 40 cases may have been distributed in the Florida Palm Beach County School District. We are issuing this release in an abundance of caution and to ensure that parents are aware of the recall.

Parents of children in Florida’s Palm Beach County School District: Snack Fresh brand is common in Florida schools; the recalled 2 oz. bagged Snack Fresh product can be identified by three sets of numbers on the back of the Snack Fresh bag: 1) the Best-if-Used-by date is 09/21/15; 2) the UPC code under the black bars is 74641 00982; and 3) the production date, or first six numbers under the “Product of USA” stamp is 310815. All three sets of numbers on the 2 oz. Snack Fresh bag must match these in order to identify the recalled product.

Anyone who has recalled product in their possession should not consume it, and should dispose of it properly. Consumers with questions may contact the company’s consumer information desk at 1-866-873-0468, or visit its website at http://www.appeelingfruit.com/disclaimer icon.

To date, health authorities have not informed us of any illnesses linked to this recall. To our knowledge, no other recalled products were distributed to schools. A complete list of September 9th recalled products can be found on our website at www.appeelingfruit.comdisclaimer icon.

The recall was being initiated after the company was informed that an environmental sample taken in the production facility, as part of an internal routine sampling program, tested positive for the bacteria. Subsequent test results from the facility have been negative.

“Even though the recalled Snack Fresh sliced red apples that went to Florida Palm Beach County schools was included in our original September 9 recall announcement, and we know that the school district promptly notified individual schools that may have received product, we are issuing this additional notification to ensure that parents and students know about that recall,” said Steve Cygan, president of Appeeling Fruit. “We are also working closely with health officials to ensure that the recall is carried in the most effective and efficient manner possible.”

Iowa Select Herbs, LLC Issues a Nationwide Recall of Its Products Pursuant to Consent Decree Issued by the Federal Court for the Northern District of Iowa

• Online: https://www.accessdata.fda.gov/scripts/medwatch/index.cfm?action=reporting.home
• Regular Mail: use postage-paid, pre-addressed Form FDA 3500 available at:http://www.fda.gov/downloads/AboutFDA/ReportsManualsForms/Forms/UCM163919.pdf. Mail to address on the preaddressed form.
• Fax: 1-800-FDA-0178

I am sure that there are a lot of people that are wondering why I chose this topic to discuss today, as most people may feel that they already know how to properly reheat food. Unfortunately, there are food safety issues to contend with when reheating foods, just like there are when foods are first cooked.

Luckily, this is a very simple food safety issue that is very easy to explain and implement, and is considered a requirement for professional food service establishments.

The basics of this procedure is that foods that have been properly cooked and then properly cooled can be served at any temperature, provided it is being served immediately. An example of this is the beef in a roast beef sandwich. At home, a lot of people (I will admit I do this myself), will grab something from the fridge and eat it cold or throw it into the microwave for a couple of seconds to add a little bit of heat to it, which is perfectly acceptable, again, provided it is served and eaten immediately.

The situation with properly reheating foods occurs when you are reheating foods for hot holding on a buffet or for later table service. At that point, all reheated items must be moved through the temperature danger zone as quickly as possible. The food service requirement is that the food must be heated to an internal temperature of 165 degrees F (74C) and hold that temperature for at least 15 seconds. This reheating must be completed within two (2) hours.

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: Proper cooking temperature endpoints for food safety.

Ocho Rios Recalls Corned Beef Products Produced Without Benefit of Import Inspection
Class I Recall 117-2015
Health Risk: High Aug 31, 2015
Distribution List PDF
En Español
Congressional and Public Affairs
Whitney Joy
(202) 720-9113

WASHINGTON, Aug. 31, 2015 – Ocho Rios, a Miami, Fla. establishment, is recalling approximately 7,228 pounds of canned corned beef produced in Brazil that were not presented at the U.S. point of entry for inspection, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. Without the benefit of full inspection, a possibility of adverse health consequences exists.

The canned corned beef was imported on August 7, 2015. The following products are subject to recall: [View Labels (PDF Only)]    

18-lb. packages containing 24- 12 oz. cans of “Corned Beef with Juices.”
The products subject to recall bear establishment number “Brasil 226 S.I.F.” inside the mark from Brazil’s Ministry of Agriculture. The cases of products contain the shipping mark “BT/7100366 MIAMI” and the can codes “16952U,” “16951U,” “15251U,” or “15252U.” These products were shipped to retail locations in Fla. and one distribution center in Ga. to be further distributed.
                               
The problem was discovered by FSIS personnel during routine failure to present surveillance activities.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.

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 media with questions about the recall may contact Donovan Chang, Ocho Rios’ Recall Coordinator, at (305) 696-1237.

Continuing yesterdays lesson on the proper thawing of foods, I will now discuss the proper methods for cooling foods. The main process behind the proper cooling of cooked foods, is to get the temperature through the temperature danger zone as quickly as possible to minimize the chance of bacteria growing on the food.

I am sure many of us remember, and have done ourselves, the leaving of food out on the counter to cool before being placed in the refrigerator. This is mainly done, however incorrectly, to keep the temperature of the fridge from rising by placing hot or warm food inside. A refrigerator is the perfect place to keep cold food cold, but it is not very efficient at rapidly cooling foods.

As previously stated, the object of cooling foods, is to get the items through the temperature danger zone quickly enough to keep bacteria from growing to unsafe levels. According to the FDA, this can be done by cooling the items from above 135 degrees F (57C) down to 70 degrees F (21C) within the first two (2) hours, then cooling the item to below 41 degrees F (5C) in the next four (4) hours. As a side note, if the food cannot be cooled to 70 degrees within two (2) hours, it must either be discarded or reheated and cooled again.

To aid in getting the food items to cool properly within the allotted time periods, there are several ways to assist in reaching the desired goals. Some are designed for the food service industry, however others can easily be adapted for home use.

1. First, reduce the size of the food for quicker cooling. This can be done by dividing the items into smaller containers for faster cooling.

2. Place item in an ice water bath. As far as I know, everyone that boils eggs uses an ice water bath to rapidly cool the eggs after they are done cooking. The same principle applies to other items as well. For items that are liquid (or semi liquid) and can be stirred (frequently), placing the pan in an ice water bath in the sink and stirring will help speed up the cooling process of the item.

3. Stir food with an Ice Paddle. In some food service establishments, you can find a plastic paddle, that was filled with water and frozen. For large amounts of liquid items, the paddle can be used the cool the center portion of the item by stirring with the paddle. In a home, this can be accomplished by purchasing a smaller paddle, or simply using a plastic bottle filled with water and frozen and using it as a paddle to stir the food item.

4. Placing food in a blast or tumble chiller. This is mainly for food service operations, as these devices are not currently designed for home use. The object of this item is as it sounds, it is like a super powered fridge that will super cool food items very quickly.

5. Adding ice or cold water as an ingredient. This cooling technique works for liquid items that require more liquid to be added at the end of the cooking process. Instead of adding hot water (or even a hot broth), use very cold water or ice to speed the cooling process. If you add broth as a final ingredient, it is possible to chill the broth or freeze it into cubes just like you would regular water to speed the cooling process of the food item.

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: Proper reheating of previously cooked & properly cooled foods.

The One Minute Miracle Inc. Issues Voluntary Nationwide Recall of MIRACLE DIET 30 Due to Presence of Undeclared Phenolphthalein & MIRACLE ROCK 48 Due to Presence of Undeclared Thiosildenafil

Contact:
Consumer:
Rene Castillo
(305) 947-6244
www.theoneminutemiracleinc.com
FOR IMMEDIATE RELEASE — September 11, 2015 — North Miami Beach, Florida — The One Minute Miracle Inc. is voluntarily recalling all lots of Miracle Diet 30, capsules and Miracle Rock 48, capsules to the consumer level. These products have been recalled due to FDA analysis revealing that these dietary supplements contain undeclared drug products making them unapproved drugs.

Miracle Diet 30 has been found to contain undeclared phenolphthalein, phenolphthalein was an ingredient used in over-the counter laxatives but was removed from the market because of concerns of carcinogenicity. There is a reasonable probability that the health risks of long term phenolphthalein consumption could include serious gastrointestinal disturbances, irregular heartbeat, and cancer with long term use.

Miracle Rock 48 has been found to contain undeclared thiosildenafil, thiosildenafil is an analogue of sildenafil which is an approved drug used for the treatment of male sexual enhancement. Based on the similarity of chemical structures thiosildenafil, the analogue of sildenafil is likely to have a similar pharmacological effect as sildenafil and there is a reasonable probability that concomitant use of this dietary supplement and nitrates could cause a sudden and significant drop in blood pressure that may be life threatening.

The company has received no reports of illness associated with these products to date.

Miracle Diet 30 capsules is marketed as a dietary supplement to support appetite control and weight loss and is packaged in 30-count plastic bottles. All lots of Miracle Diet 30 through the expiration date of 04/15/2018 are affected. Product was distributed via internet nationwide in the United States.

Miracle Rock 48 capsules is marketed as a dietary supplement for male sexual enhancement and is packaged in two blister packages of 2- count capsules, 4 capsules per box. All lots of Miracle Rock 48 through the expiration date of 06/01/2018 are affected. Product was distributed via nationwide in the United States.

In addition to the voluntary recall of the above products, The One Minute Miracle Inc. has chosen to voluntarily withdraw the following products from the marketplace to provide its customers with the certainty of safety. Those products include all sizes and lots of Miracle Cholesterol, Miracle Night Time, Miracle Joint-Flex, Miracle Stud 72, Miracle Magic Man, Male Mint Gum, Miracle 48 Hrs, Miracle Magic Woman, Miracle Cougar, Miracle Cougar Gum, Miracle Cougar G-Spot, Miracle G-Spot, Vagina Rejuvenation, Miracle Anti-Wrinkle, Miracle Stud Delay, Miracle Male Stud Spray, Miracle Male Stud Coffee, Miracle Male Coffee, Male 10, Miracle Male Stud Sublingual, Male 72 Hr, Miracle Tongue Sublingual, Miracle Tongue and Master Blaster

The One Minute Miracle is notifying its customers via U.S. Postal Service and is arranging for return of recalled products. Consumers that have Miracle Diet 30 and/or Miracle Rock 48 which are being recalled should stop using and return product(s) immediately to: The One Minute Miracle Inc. 3322 NE 166 Street, North Miami Beach, FL 33160

Consumers with questions regarding this recall can contact The One Minute Miracle Inc. by phone (305)947-6244 or email theoneminutemiracle@gmail.com Monday through Friday, 9:00am through 5:00pm EST. Consumers should contact their physician or healthcare provider if they have experienced any problems that may be related to taking or using this drug product.

Adverse reactions or quality problems experienced with the use of this product may be reported to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail or by fax.

Complete and submit the report Online: www.fda.gov/medwatch/report.htm
Regular Mail or Fax: Download form www.fda.gov/MedWatch/getforms.htm or call 1-800-332-1088 to request a reporting form, then complete and return to the address on the pre-addressed form, or submit by fax to 1-800-FDA-0178
This recall is being conducted with the knowledge of the U.S. Food and Drug Administration.