by admin

September is National Food Safety Education month. Today’s lesson: Proper thawing of frozen foods.

September is National Food Safety Education month.

Today’s lesson: Proper thawing of frozen foods.

Getting back to the temperature danger zone, it is imperative that foods either stay hot or cold. So how do you thaw foods to ensure that they thaw properly without entering the temperature danger zone for too long.

There are only four (4) methods for thawing foods properly. They are: in a fridge for 24 hours or more, under cool running water, in a microwave (if to be used immediately after thawing), or as part of the actual cooking process. Lets break each of these down properly.

1. In a fridge: The optimal way to defrost frozen foods in in a refrigerator , which maintains the temperature of the product outside the temperature danger zone. Planning should be made to insure that you have plenty of time to defrost the item before using. The biggest drawback is ensuring that you have enough fridge space to do this properly.

2. Under cool running water: if you happened to forget to pull the frozen item out of the freezer and get it thawing, you can always place the item under cool running water. Some have adapted this to think that they can just set the item in cool standing water for a few hours to allow it to thaw. The issue comes when the frozen item starts to freeze the water, so the running water keeps it from forming an ice block around the item being thawed, and allows for any ice crystals that do form to be removed by the moving of the water. The water should be cool, as hot water would cause parts of the item to get into the temperature danger zone and stay there longer than acceptable.

3. In a Microwave (if to be used immediately after thawing): Microwaves have been a great item for thawing and cooking foods. Unfortunately, the fact that they are not very good at cooking or thawing evenly throughout the food item, is the main reason that the food must be used immediately after thawing. Parts of the food item may have entered the temperature danger zone during the defrosting process, so the best thing to do is finish the cooking process immediately upon thawing.

4. As part of the actual cooking process: Many people have used this method without realizing it is actually an excellent method for keeping food out of the temperature danger zone. In this method, the food item goes directly from the freezer to the cooking process and is cooked in a minimal amount of time. Some examples of this are: frozen hamburgers that are placed in a skillet, frozen shrimp (or meatballs) thrown into a sauce for pasta.

By using these methods, you will help ensure that you are maintaining safe food for those you feed.

by admin

September is National Food Safety Education month. Today’s lesson: Sushi, What am I risking when I eat it?

September is National Food Safety Education month.
Today’s lesson: Sushi, What am I risking when I eat it?
Special thank you to David B. Raymer for the question.
As with all food items, there is the potential for contamination. Sushi is generally a ready-to-eat item in that it does not undergo any cooking before service to the customer, and is safe to eat, provided that proper food safety procedures are followed.
There are two main issues with contamination that you should be aware of.
1. Cross-contamination: this occurs when either hands or equipment (and other food contact surfaces) are not properly clean and sanitized before use. This is generally the main reason that individuals may become sick from eating sushi.
2. Food borne pathogens: Whether they be viral, bacterial, or parasitic, raw seafood can be a vector for contaminations. This is why proper sanitary conditions must be met in order to maintain a safe food supply. For example, Anisakiasis, a microscopic larval worm that lives in marine creatures is one of the most nastiest and potentially fatal organisms associated with raw seafood. The United States requires, by law, that sushi grade items go through certain deep freezing techniques in order to destroy these micro-organisms. The only other way to destroy this organism is through cooking, which defeats the purpose of sushi.
Suffice to say, the regulatory requirements for sushi grade seafood are more strict than many other food items, and while it is still possible to become sick from these items, they are fairly rare.
A few recent (2010 & 2015) incidents found to be linked to raw tuna in sushi was suspected to be linked to the raw tuna being imported from Indonesia.
by admin

New ‪#‎foodsafety‬ ‪#‎recall‬ possible ‪#‎salmonella‬ contamination

Custom Prodouce Sales Voluntarily Recalls Fat Boy Brand® and Unlabeled Cucumbers Because of Possible Health Risk

Contact:
Consumer:
Tony Bozzo
559-254-5860
FOR IMMEDIATE RELEASE — September 11, 2015 — Parlier, CA — Custom Produce Sales (“Custom Produce”) of  Parlier, California is voluntarily recalling all cucumbers sold under the Fat Boy® label starting August 1, 2015 because they may be contaminated with Salmonella and are covered by an ongoing recall.  No other Fat Boy® products are covered by this recall.  Unlabeled cucumbers packed into a black reusable plastic container (RPC) and were sold in Nevada, as of August 1, 2015 are also covered by this recall.
Custom Produce is currently working with health authorities on this recall, which is associated with an outbreak of SalmonellaPoona, with 341 illnesses, including 2 deaths, being reporting in as many as 30 states. Custom Produce has contacted all customers who may have received this product.
Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.  Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.  In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis, and arthritis.
Fat Boy® cucumbers were produced in Baja California and distributed in the states of California, Colorado, Illinois, Iowa, Nevada, North Dakota, Oklahoma, Texas.
These cucumbers are shipped in a black, green, red and craft colored carton which reads “Fat Boy Fresh Produce.”.  This variety is often referred to as a “Slicer” or “American” cucumber.  It has a dark green color.  It typically has a length of 7 to 10 inches and a diameter of 1.75 to 2.5 inches.
Consumers who have purchased Fat Boy® brand cucumbers are urged not to consume them and to return them to the place of purchase or to dispose of them.  Consumers with questions may contact Custom Produce by visiting the company website at www.customproducesales.comdisclaimer icon  or by calling the company at 559-254-5860.
Fat Boy cucumbers were packed into the following:
Cucumber Carton 24’s Fat Boy Label
Cucumber Carton Super Select Fat Boy Label
Cucumber Carton 6 count Fat Boy Label
Cucumber Carton 5 # Fat Boy Label
Possible Fat Boy Lot Codes: 93968, 94506, 94550, 94522, 94513, 93991
Reusable Plastic Containers (RPC):
Lot Code:  (01) 1 0851821 22000 2 (10) 99
Item #  552678329

by admin

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

September is National Foodsafety Education month.
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.
by admin

New ‪#‎foodsafety‬ ‪#‎recall‬ possible ‪#‎Listeria‬ Contamination of sliced apples.

Appeeling Fruit Inc. Voluntarily Recalls Limited Production Of Sliced Apples Because Of Possible Health Risk
Contact:
Consumer:
1-866-873-0468
Media:
Stephanie Schreiber
610-926-6601 ext. 22
sschreiber@appeelingfruit.com
FOR IMMEDIATE RELEASE – September 9, 2015 – Appeeling Fruit Inc. in Dauberville, Penn. is voluntarily recalling a limited number of consumer packages of fresh sliced apples with Best-if-Used-by dates of 09/14/15 and 09/21/15, due to the potential to be contaminated with Listeria monocytogenes, 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.
To date, health authorities have not linked any illnesses to this recall. No other products are affected by this recall.
The recalled product was shipped to retail distribution centers; wholesalers; and foodservice customers in the states of Florida, Massachusetts, New York and Pennsylvania between August 31 and September 2.
Consumers can identify the recalled consumer productsby the brand,UPC codes and Best-if-Used-by dates provided in the table at the end of this release.
Anyone who has recalled product in their possession should not consume it, and should either dispose of it properly or return the recalled product to the place of purchase for a refund. Please keep proof of product purchase, if available. 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.

Appeeling Fruit Inc.has already notified customers who received the recalled product directly from the company and requested that they remove it from commerce. The company has also asked its direct customers to notify their customers of this recall. Appeeling Fruit is issuing this press release and keeping the U.S. Food and Drug Administrationinformed of its recall process to assure that consumers are properly alerted.
The recall is being initiated after the company was informed that an environmental sample taken in the production facility as part of a routine sampling program tested positive for the bacteria. None of the final product tested positive, and subsequent test results from the facility have been negative.
“Many of our customers informed us that the recalled product was still in refrigerated warehouses and never reached consumers. Nevertheless, we are issuing this recall to reduce even the slightest risk to public health.” said Steve Cygan, president of Appeeling Fruit. “We care deeply about the health and safety of those who enjoy our products.”
September 9, 2015 Voluntary Recall
Product Description and Consumer Packaging Brand/Label on bag UPC on bag if applicable Best If Used By date on bag
12oz package with fresh, green apple slices Appeeling Fruit 58324 00950 09/21/2015
12oz. package with fresh, red apple slices Appeeling Fruit 58324 00900 09/21/2015
Convenience pack of 8, 2oz. sized bags of fresh, red apple slices Appeeling Fruit Bag of 8, 2 oz. bags 58324 08400
Individual 2 oz. bags 58324 00400 09/21/2015
2oz. sized bags of fresh, red apple slices Burger King (BK) Crown n/a& 09/14/2015
2oz. sized bags of fresh, red apple slices Snack Fresh 74641 00982 09/21/2015
###
by admin

New #‪#‎drug‬ ‪#‎recall‬ due to possible ‪#‎contamination‬ of Sterile Drug Products.

FDA Announces Medistat RX’s Nationwide Voluntary Recall of Sterile Drug Products
FOR IMMEDIATE RELEASE – September 9, 2015 – Foley, AL – The U.S. Food and Drug Administration is alerting health care professionals and patients of a voluntary recall of all non-expired drug products produced for sterile use and distributed nationwide by Medistat RX, LLC, in Foley, Alabama, due to possible contamination. The recalled products were distributed between November 1, 2014, and September 3, 2015.
Contaminated drugs put patients at risk of serious infection. Health care professionals should immediately check their medical supplies, quarantine any drug products marketed as sterile from Medistat, and not administer them to patients. Administration of a non-sterile drug product intended to be sterile may result in serious and potentially life-threatening infections or death.
During an ongoing inspection, FDA investigators and Alabama state inspectors observed significant deficiencies that raise concerns about Medistat’s ability to assure the sterility of drug products that it produced. Medistat voluntarily ceased sterile compounding operations on September 1, 2015.
FDA has received reports of several adverse events that are potentially associated with drug products made by Medistat. Patients who have received any drug products produced by Medistat and have concerns should contact their health care professional. FDA encourages health care professionals and patients to report adverse reactions or quality problems experienced with the use of these products to the FDA’s MedWatch Adverse Event Reporting program:
Complete and submit the report online atwww.fda.gov/medwatch/report.htm
 

; or
Download and complete the form, then submit it via fax at 1-800-FDA-0178.
The FDA will continue to work closely with the Alabama Board of Pharmacy to protect the public health.
FDA previously inspected Medistat in September 2014 and issued a Form FDA 483. Medistat is registered under section 503B of the Federal Food, Drug, and Cosmetic Act (FDCA) as an outsourcing facility. The Drug Quality and Security Act, signed into law on November 27, 2013, added a new section 503B to the FDCA. Under section 503B, a compounder can elect to become an outsourcing facility. Outsourcing facilities:

Must comply with current good manufacturing practice requirements;
Will be subject to inspection by FDA according to a risk-based schedule; and
Must meet certain other requirements, such as reporting adverse events and providing FDA with certain information about the products they compound.
by admin

New ‪#‎foodsafety‬ ‪#‎recall‬ due to ‪#‎misbranding‬ and ‪#‎undeclared‬ ‪#‎allergens‬ in pork products from the Pork Rind Factory.

The Pork Rind Factory Recalls Pork Products Due To Misbranding and Undeclared Allergens
Class I Recall 122-2015
Health Risk: High Sep 10, 2015
Congressional and Public Affairs
Benjamin Bell
(202) 720-9113
WASHINGTON, Sept. 10, 2015 – The Pork Rind Factory, a Spartanburg, S.C. establishment, is recalling approximately 18,406 pounds of pork rinds due to misbranding and possible undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products contain milk and soy, known allergens which are not declared on the product label.
The fried pork rinds were produced from March 17, 2015 through September 3, 2015. The following products are subject to recall: [View Labels (PDF only)]
2.25 ounce clear plastic bag packages containing multiple pieces of fried pork rinds with the label “Suncrest Farms Salt and Pepper Pork Skins” and a use-by date of 09/16/15, 01/12/16, 02/15/16.
2.25 ounce clear plastic bag packages containing multiple pieces of fried pork rinds with the label “Suncrest Farms Hot Pork Skins” and a use-by date of 12/27/15, 12/21/15.
4.00 ounce clear plastic bag packages containing multiple pieces of fried pork rinds with the label “Food Lion Salt & Pepper Flavored Pork Rinds” and a use-by date of 9/12/15, 9/26/15, 10/10/15, 10/24/15, 11/26/15, 12/15/15, 12/17/15, 01/01/16.
3.00 ounce clear plastic bag packages containing multiple pieces of fried pork rinds with the label “Larry’s Old-Fashioned Seasoned Pork Cracklin Strips” and a use-by date of 10/24/15, 11/20/15.
3.00 ounce clear plastic bag packages containing multiple pieces of fried pork rinds with the label “Larry’s Old-Fashioned Seasoned Pork Fatback Curls” and a use-by date of 11/20/2015.
The products subject to recall bear the establishment number “EST. M888” inside the USDA mark of inspection. These items produced were shipped to North Carolina, South Carolina, Virginia, and Pennsylvania.
The problem was discovered by FSIS personnel during routine FSIS testing, in-plant verification activities on September 9, 2015.
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.
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 should contact Terri Morey, Plant Manager, at (864) 573-5678.
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

 

.

by admin

New Food safety recall, elevated levels of lead in ABC shaped cookies by Banh Chu.

Anhing Corporation Announces Recall of ABC Shaped Cookies Banh Chu
Contact:
Consumer:
Andy Yau, Customer Service Manager
323-221-8003
FOR IMMEDIATE RELEASE — August 14, 2015 — Los Angeles, CA — Anhing Corporation of Los Angeles, CA is recalling ABC Cookies Banh Chu it imported due to an elevated level of lead. ABC Cookies Banh Chu is made in Vietnam.
Anhing Corporation learned on August 12, 2015, from the California Department of Public Health (CDPH), that the ABC Cookies contained lead in excess of the California State requirements and as such could cause health problems to consumers, particularly infants, small children, and pregnant women. Anhing Corporation immediately quarantined the remaining inventory of the ABC Cookies and is notifying 4 retailers in California who received 4 cartons (total 96 jars) to stop selling and for consumers not to eat these cookies.
The ABC Cookies Banh Chu is contained in a plastic jar shaped and painted as a cat’s face. The bottle has a red lid that contains a paper label with a picture of the cookies the name “ABC Cookies Banh Chu” the Caravelle brand logo, the ingredient declaration, the net weight, and the name and address of Anhing Corporation. Each jar contains 7 ounces of cookies.
Recent analysis of the ABC Cookies by CDPH revealed that each cookie contained a lead level of 0.13 ppm and 13 ppm per labeled serving size. California considers products to be consumed by children with a lead level in excess of FDA’s provisional total tolerable intake level (PTTIL) for lead by small children of 6 micrograms to be adulterated. Therefore, sale of these cookies are prohibited in the State of California.
Anhing Corporation was unaware of the problem when it imported the product and wants to ensure its products are safe. Therefore, in in an abundance of caution in addition to its ongoing cooperation with the CDPH, Anhing Corporation is voluntarily recalling all ABC Cookies from the marketplace. Consumers in possession of packages of ABC Cookies should not eat them and should return the cookies to the place of purchase.
Although the level encountered by CDPH is slightly higher than the legal level of acceptance pregnant women and parents of children who may have consumed this cookies should consider consulting their physician or health care provider to determine whether further medical testing is necessary. For more information about lead poisoning, parents and caretakers should contact their local childhood lead poisoning prevention program or local public health department.
by admin

September is National Food Safety Education month. September 10th, 2015

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.
by admin

September is National Food Safety Education month. September 9th, 2015.

Yesterday 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/