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New #foodsafety #recall of Garden of Life Baby Organic Liquid Formula due to confusing instructions

Garden of Life LLC Issues Recall of Baby Organic Liquid Formula

September 7, 2017

Contact

Consumers

  Babyorganics@gardenoflife.com
 (866) 211-9058

Media

  gardenoflife@clynch.com
 

Announcement

View Product Photos
Today, Garden of Life, LLC, is issuing a voluntary precautionary recall of its new supplement for infants, Baby Organic Liquid, because the product, as labeled, includes directions for use that may be misinterpreted. The company is concerned that if not administered precisely following the labeled instructions, the product may present difficulties in swallowing and potentially pose a choking hazard due to the thickness of the liquid.
Baby Organic Liquid is a liquid supplement packaged in a blue carton that includes a measuring syringe. The label currently instructs parents, “Do not insert syringe directly in mouth. Dispense liquid slowly into the mouth, toward the inner cheek. May be mixed with breast milk or formula.” The company is recalling the product in order to relabel it with new instructions, advising parents to only administer the product by mixing in either breast milk or formula and not to administer directly into the infant’s mouth.
Garden of Life launched the product as part of its Dr. Formulated line within the last two weeks with limited distribution to date.
The ingredients in Baby Organic Liquid are safe for infants. The company’s concern leading to this recall arose after learning that a parent had difficulties with the safe administration of the product into a newborn’s mouth. While no hospitalizations or similar injuries have occurred, the company is taking this issue very seriously and taking all necessary precautions in an abundance of caution.
Garden of Life is asking any customers who purchased Baby Organic Liquid to return the product to their store of purchase for a full refund.
ABOUT BABY ORGANIC LIQUID: Baby Organic Liquid is only sold in the USA at a limited number of natural grocers, health food stores and online. If any consumer wishes to return the product, they should return the unused portion to the place of purchase for a full refund.
This precautionary recall affects all lots of Organic Baby Liquid, which includes:
Product Name Lot Number Exp. Date
Baby Organic Liquid
UPC No. 58010 12073		 5487617 12/2018
5487717 12/2018
5487817 12/2018
5500817 12/2018
No other Garden of Life products are affected by this recall.
Questions may be directed Monday-Friday between the hours of 9 a.m. and 5 p.m. EDT to GOL Product Support at the below e-mail and phone number.
HOWEVER, PLEASE NOTE THAT DUE TO HURRICANE IRMA OUR OFFICES WILL BE CLOSED ON FRIDAY, SEPT. 8, 2017, AND ARE NOT EXPECTED TO REOPEN UNTIL TUESDAY, SEPT. 12, 2017. DURING THIS TIME ALL CURRENT INFORMATION WILL BE AVAILABLE AT OUR BLOG: https://www.gardenoflife.com/babyorganics.
ABOUT GARDEN OF LIFEGarden of Life, LLC, is the recognized leader and innovator in whole-food, science-based, USDA Organic and Non-GMO Project Verified nutrition.
Headquartered in Palm Beach Gardens, Fla., the company offers more than 250 branded supplements that help people achieve extraordinary health. For more information on Garden of Life, visit gardenoflife.com.
Contacts:
GOL Retail Product Support Team: Babyorganics@gardenoflife.com
Phone (866) 211-9058
Hours of operation: 9 a.m. – 5 p.m. EDT
GOL Media Relations: gardenoflife@clynch.com
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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

New #foodsafety #recall #undeclared #walnut #allergen in Wegmans Assorted Muffins 4 pack

Product Recall By Wegmans Of Assorted Muffins 4 Pack

September 5, 2017

Contact

Consumers

 1-855-934-3663

Announcement

Recall Date: September 5, 2017
Sold at Wegmans:Yes
Reason for Recall:
The assorted muffin four pack may include a banana nut muffin containing walnuts, an allergen not listed on the label. People who have an allergy or sensitivity to nuts should not consume this product.
How to identify the recalled product:
UPC:    77890-22744
Refund information:
All product may be returned to the customer service desk for a full refund.
For more information, contact:
Wegmans Consumer Affairs at 1-855-934-3663, Monday through Friday from 8 a.m. to 5 p.m.
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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”?
by admin

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.)
by admin

New #foodsafety #recall possible #Listeria #contamination of certain Country Fresh Orlando LLC products

Country Fresh Orlando LLC, Recalls Product Because of Possible Health Risk

September 2, 2017

Contact

Consumers

 281-453-3305

 

Announcement

Country Fresh Orlando, LLC. of Orlando, Florida, is recalling 5,999 cases of diced bell pepper, vegetable kabobs, and creole and fajita mixed diced vegetables (product descriptions attached), because they have the potential to be contaminated with Listeria monocytogenes. 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 product in question was shipped to retailers in Alabama, Florida, Georgia, Louisiana, and Mississippi, under the Country Fresh and store brand labels described in the product listing.
The product bears “BEST IF USED BY” dates between August 12, 2017 (8/12/17) through August 20, 2017 (8/20/17). The product is in either a clear plastic container as labeled below or in Styrofoam trays overwrapped with clear plastic film as labeled below. No products except those on this list are subject to this recall.
To date, no illnesses have been confirmed by public health authorities.
“We are treating this incident very seriously because we want to ensure that our customers are provided with only the safest, most wholesome, and high-quality products available,” said Max Payen, Country Fresh’s Director of Food Safety. The potential for contamination was uncovered as the result of a single routine sample taken at a retail store in Georgia which revealed that the finished product tested contained the bacteria. The company has ceased distribution of the affected product as the U.S. Food and Drug Administration (FDA) and Country Fresh continue their investigation as to what caused the problem. This recall is being undertaken with the knowledge of the FDA.
Consumers who have purchased any of these products are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 281-453-3305, Monday through Friday, 9 a.m. – 5 p.m. CDT.
The list of products subject to this recall are as follows:
Description Store Description of Packaging Use by Date Range States Distributed
Fajita Blend 12oz Southeastern Grocers Overwrap 8/12/2017 8/18/2017 FL
Stir Fry Vegetable Southeastern Grocers Overwrap 8/12/2017 8/18/2017 FL
Vegetable Kabob 23oz Southeastern Grocers Overwrap 8/12/2017 8/18/2017 FL
Green Pepper Diced 6oz Southeastern Grocers Clamshell 8/13/2017 8/20/2017 FL, GA
Creole Mix 6oz Southeastern Grocers Clamshell 8/13/2017 8/19/2017 AL, FL, GA, LA, MS
Tri-Pepper Dice 6oz Southeastern Grocers Clamshell 8/12/2017 8/19/2017 AL, FL, GA, LA, MS
Fajita Mix 6oz Southeastern Grocers Clamshell 8/13/2017 8/19/2017 AL, FL, GA, LA, MS
Kabob Sensations Veggie Kabob 15oz Publix Supermarkets, Inc. Overwrap 8/12/2017 8/18/2017 AL, FL, GA
Dice Tri-Pepper 7oz Wal-Mart Stores Inc. Clamshell 8/13/2017 8/20/2017 AL, FL, GA
Marketside Veggie Kabobs 23oz Wal-Mart Stores Inc. Overwrap 8/13/2017 8/20/2017 AL, FL, GA
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by admin

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)?
by admin

New #foodsafety #recall #undeclared #milk in ShopRite Semi-Sweet Real Chocolate Chips

Wakefern Food Corp. Voluntarily Recalls ShopRite Semi-Sweet Real Chocolate Chips

September 1, 2017

Contact

Consumers

 1-800-ShopRite (1-800-746-7748)

Media

Maureen Gillespie
  maureen.gillespie@wakefern.com
 (732) 906-5295

Announcement

View Product Photos
Wakefern Food Corp. has initiated a voluntary recall of its ShopRite brand Semi-Sweet Real Chocolate Chips. The chips were sold in 24 oz. bags bearing a UPC bar code of 041190 02668 and Best if Used By dates of April 11, 2019 and April 12, 2019.
The recall was issued because the package may contain milk chocolate chips, and milk is not declared in the ingredient statement. No illnesses have been reported but people who are allergic to milk could experience an allergic reaction if they consume the chips. No other package sizes or date codes are being recalled.
“Customers who purchased the chocolate chips may return them for an immediate refund or replacement,” said Karen Meleta, vice president of Consumer and Corporate Communications for Wakefern. “People who are not allergic to milk and those who are not concerned about consuming dairy ingredients may choose not to return the product as it is otherwise safe to eat,” she added.
The product was sold in ShopRite, The Fresh Grocer and other retail stores located throughout the Northeast. Wakefern has contacted ShopRite and The Fresh Grocer Price Plus Club customers who have purchased this product to alert them to the recall.
Customer questions or concerns about the recall can be directed to 1-800-ShopRite (1-800-746-7748) Monday – Friday from 8 a.m. to 6 p.m. and from 9 a.m. to 5 p.m. on Saturday and Sunday.
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About Wakefern Food Corp.
From a small, local cooperative that began with eight grocery store owners, Wakefern Food Corp. has grown into the largest retailer-owned cooperative in the United States. Founded in 1946, the cooperative comprises 50 members who today independently own and operate 343 supermarkets under the ShopRite, The Fresh Grocer, Price Rite and Dearborn Market banners in New Jersey, New York, Connecticut, Pennsylvania, Maryland, Delaware, Massachusetts, Rhode Island and Virginia. Together with its member companies, Wakefern employs more than 70,000 people, and is one of the largest employers in New Jersey. For more information, please visit www.wakefern.comdisclaimer icon
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by admin

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)?

by admin

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)?