Six brands of tumeric added to recall for excessive lead

A New Jersey company has expanded its recall of ground tumeric to include additional brands distributed nationwide. Excessive lead, which is particularly dangerous for pregnant women, infants and children, has been confirmed in the spice.

Gel Spice Inc. of Bayonne, NJ, initially recalled its Fresh Finds branded ground tumeric the last week of July.

“Routine sampling by New York State Department of Agriculture and Markets’ food inspectors and subsequent analysis of the product by the New York State Food Laboratory revealed the elevated level of lead,” according to the company’s July 28 recall notice on the Food and Drug Administration’s website.

In its expanded recall notice, Gel Spice added six brands of ground tumeric.

“The products were distributed by various retailers throughout the United States,” according to the new notice. “Sampling and testing of another product, produced from the same bulk turmeric, revealed the elevated level of lead.”

The additional tumeric being recalled by Gel Spice Inc. can be identified by the label information in the table below.

Consumers who have purchased the recalled ground turmeric should discard the product, according to Gel Spice Inc. Consumers with questions about the recalled product may call 201-564-0435.

Lead can accumulate in the body over time. Too much can cause health problems, including delayed mental and physical development and learning deficiencies, Gel Spice warned in its recall notices. Pregnant women, infants and young children especially should avoid exposure to lead. People concerned about blood lead levels should contact their physician or health clinic to ask about testing.

The Fresh Finds brand ground turmeric powder recalled by Gel Spice Inc. is packaged in 3.75-ounce jars and has a UPC number of 81026-01230. The recalled product also has the codes of “B/B 03/08/19” or “B/B 05/18/19” on the neck of the jars. The recalled spice was distributed to Big Lots stores nationwide.

Brand/Description and Net Weight	Lot/BB code	UPC NUMBER
Spice Select/8 oz	03/18/19	076114007730
Market Pantry/0.95 oz	05APR2019	085239211038
Gel/15 oz	04/18/19	076114800867
Gel/15 oz	05/16/19	076114800867
Clear Value /0.75oz	04/27/19	036800354920
Lieber’s/2 oz	05/13/19	043427006361
Spice Supreme/2 oz	05/17/19	076114364628

 

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Fresh sprouts from Denver linked to 9-state outbreak

At least 30 people across nine states have fallen ill in an outbreak of Salmonella infections traced to “Living Alfalfa Sprouts” supplied by Sprouts Extraordinaire of Denver.

A number of the victims reported eating fresh sprouts at several different restaurants before becoming ill, according to the Friday afternoon outbreak announcement from the Centers for Disease Control and Prevention.

“Five ill people have been hospitalized. No deaths have been reported,” the CDC reported. “Epidemiologic and traceback evidence available at this time indicate that alfalfa sprouts supplied by Sprouts Extraordinaire of Denver are the likely source of this outbreak.”

The 30 confirmed victims are infected with strains of Salmonella Reading or Salmonella Abony. Traceback investigation as of Friday showed several victims had eaten fresh sprouts on sandwiches from restaurants supplied by the Sprouts Extraordinaire company.

“Federal, state and local health and regulatory officials performed a traceback investigation from five restaurants where ill people reported eating alfalfa sprouts. This investigation indicated that Sprouts Extraordinaire supplied alfalfa sprouts to all five of these locations,” according to the CDC.

The CDC reported the Denver-based sprout grower had initiated a recall, but no such notice had been posted from the company on the Food and Drug Administration website as of 6 p.m. EDT Friday.

The recalled alfalfa sprouts were sold in 5-pound boxes and labeled “Living Alfalfa Sprouts,” according to the CDC.

No other identifying information for the sprouts was provided in the CDC outbreak notice. However, the agency did recommend that retailers should not sell or serve the sprouts, suggesting some may have shipped to grocery stores for repackaging or use with in-store delis.

The CDC did not have information on distribution patterns or dates.

Illnesses onset dates for the outbreak victims range from May 21 to July 20. Illnesses that occurred after July 12 might not yet be reported because of the time it takes between when a person becomes ill and when the illness is confirmed and reported by local and state officials. This takes an average of 2 to 4 weeks.

Victims of the ongoing outbreak range in age from less than 1 year to 72, with a median age of 30. Fifty-three percent of ill people are female.

Federal, state, and local health and regulatory officials performed a traceback investigation from five restaurants where ill people reported eating alfalfa sprouts. This investigation indicated that Sprouts Extraordinaire supplied alfalfa sprouts to all five of these locations.

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Whole Foods, restaurants sold cheese linked to E. coli outbreak

E. coli that is infecting restaurant diners in Michigan matches bacteria found in recalled Grassfields Cheese products and has spurred public health officials to warn consumers nationwide because the cheese was also sold at retail stores and online.

Grassfields Cheese LLC of Coopersville, MI, issued a nationwide recall Wednesday of 20,000 pounds of its cheeses because of the E. coli. Whole Foods Markets has augmented that action, specifically recalling Grassfields Cheese products sold at its stores in 13 states.

Grassfields officials did not include a list of wholesalers, retailers or other any other entities that received the cheese in its recall notice. Federal officials are prohibited from revealing that information because of corporate confidentiality clauses in federal law.

Michigan officials provided an update on the investigation Friday, warning consumers to check cheese in their homes to determine if it is included in the recalls.

“Anyone who has recently eaten Grassfields Cheese products and is experiencing (E. coli infection) symptoms should contact their healthcare provider and their local health department,” according to the Friday afternoon update from the Michigan Department of Health and Human Services.

The state health department is working with the state Department of Agriculture and Rural Development (MDARD), and local health departments on the investigation. The agriculture department’s lab tested Grassfields Cheese products and confirmed E. coli matching the outbreak strain isolated in samples from sick people.

“(The) departments are investigating an outbreak of six cases of non-O157:H7 Shiga toxin-producing Escherichia coli infections in Michigan residents from five counties: Calhoun, Kent, Livingston, St Clair and Wayne; a seventh case is from out of state. All six cases have been laboratory confirmed at (the department) and have the same of strain of E coli,” the state health department reported.

Illness caused by Shiga toxin-producing E. coli can include symptoms of acute diarrhea, bloody diarrhea, abdominal cramps, and little or no fever. The illness usually lasts one week.

In some people, especially young children, the elderly, or those who are immunocompromised, a more severe illness, such as hemolytic uremic syndrome (HUS), and even death, is possible. People with HUS have kidney failure and often require dialysis and transfusions.

The CSI of an E. coli outbreak
Using standard practices of epidemiology — which merge techniques similar to those used by police investigators and forensics experts — Michigan’s health and agriculture departments have been interviewing outbreak victims, conducting lab tests and compiling data.

As of Friday, public health officials knew that several of the outbreak patients reported eating meals containing Grassfields brand cheese products at multiple restaurant settings.

The first patient got sick March 13, with the most recent patient becoming ill on July 13. They range in age from 15 to 37 years old. One patient had symptoms so severe that hospitalization was required, but the patient has since been discharged, according to the Michigan health department.

“Our foodborne team works closely with (agriculture department), which has a Food Safety Rapid Response Team (RRT),” said state health department spokeswoman Jennifer Eisner.

“Once our foodborne team identified a suspect food vehicle after reviewing the cases, our RRT liaison conveyed the information about restaurant meals back to (the ag department) to first determine if the restaurants were using Grassfields cheese as an ingredient and second, to conduct a visit to Grassfields Cheese. A number of samples have been collected – both from restaurants and Grassfields. Further testing is underway.”

At least one sample of the Grassfields cheese contained bacteria matching the E coli strain found in the ill individuals, the state health department reported in Friday’s update.

How to identify the recalled organic cheese
All types and sizes of organic cheeses manufactured by Grassfields between Dec. 1, 2015, and June 1 this year are included in the recall.

They were packaged for retail sales, online sales to individual consumers and for bulk sale to be used by restaurants or repackaged by retailers.

Recalled flavors and varieties identified in the Grassfields recall notice on the Food and Drug Administration’s website are:

• Gouda;
• Onion ’n Garlic;
• Country Dill;
• Leyden;
• Edam;
• Lamont Cheddar;
• Chili Cheese;
• Fait Fras;
• Polkton Corners; and
• Crofters.

The Whole Foods Markets recall
Whole Foods reports its stores in 13 states sold the recalled organic cheese. Those states are: Alabama, Georgia, Illinois, Iowa, Indiana, Michigan, Minnesota, Missouri, Nebraska, North Carolina, South Carolina, Tennessee and Wisconsin. Not all products were sold in all stores.

“The recall includes the following types of Grassfields Cheeses: Gouda, Onion ‘n Garlic, Country Dill, Leyden, Edam, Lamont Cheddar, Fait Gras and Polkton Corners,” according to the Whole Foods recall notice on the FDA website.

The cheeses sold at Whole Foods locations were cut and packaged in clear plastic wrap with scale labels beginning with PLU codes that ranged from 0206151 to 0206159. They have sell-by dates through Sept. 2.

Consumers are urged to not eat the recalled cheese. Discard it and throughly wash all containers, surfaces, utensils and hands that came into contact with the cheese.

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Ingredient supplier recalls frozen green beans for Listeria

A Pennsylvania frozen produce company has recalled an undisclosed volume of frozen, cut green beans because of potential contamination with Listeria monocytogenes.

The recall notice from JML Ingredients Inc. of  East Petersburg, PA, is dated July 22, but it was just posted on the Food and Drug Administration’s website Thursday evening.

“The recall was the result of a routine sampling program by a manufacturer who used the product in their finished product,” according to the recall notice. “JML Ingredients has ceased the distribution of the product as FDA and the company continue their investigation as to what caused the problem.”

Although the ICAPP brand frozen green beans are packaged in 20-pound cases and were distributed to “manufacturers in Massachusetts, New York, and Pennsylvania,” the recall notice references refunds for consumers who bought the product.

“Consumers who have purchased ICAPP (individually quick frozen cut green beans) are urged to return it to the place of purchase for a full refund,” according to the recall notice. “Consumers with questions may contact JML Ingredients at 717-569-2141.”

The company did not name the supplier of the green beans or indicate if the recall is related to ongoing recalls of frozen vegetables because of Listeria contamination.

Listeria monocytogenes is a microscopic organism that can cause serious and sometimes fatal infections in young children, 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.

Products being recalled are as follows:

Brand	Product	Lot Number	Expiration Date	Product size/container
ICAPP	IQF CUT GREEN BEANS	110815 / 15649	August 10, 2017	20 lb. / 9.070 kg. bulk case
ICAPP	IQF CUT GREEN BEANS	120815 / 15650	August 11, 2017	20 lb. / 9.070 kg. bulk case
ICAPP	IQF CUT GREEN BEANS	050915 / 15651	September 4, 2017	20 lb. / 9.070 kg. bulk case
ICAPP	IQF CUT GREEN BEANS	200915 / 15652	September 19, 2017	20 lb. / 9.070 kg. bulk case

 

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More tumeric recalled because of lead; supplier not named

An Alabama company is recalling ground tumeric because samples from an unnamed supplier have been found to contain excessive levels of lead.

JM Exotic Foods Inc. of Moody, AL, did not indicate in its recall notice how much of its tumeric is involved or where it was distributed.

The recall notice on the Food and Drug Administration’s website also did not indicate if the recall is related to a June 28 ground tumeric recall by a New York company that was also spurred by excessive lead.

The JM Exotic Foods recalled ground tumeric is packaged in 4-ounce, clear plastic clamshell containers. The implicated containers have the item number 1153 and one of the following lot numbers: 16131185 or 16165184.

“Customers who have purchased this product are urged not to consume the product and should return it for a full refund. Consumers with questions may contact customer service at 205-699-2889,” according to the company’s recall notice.

“While the (FDA) has not set a specific limit on lead in spices, there is a limit of 0.1 ppm (parts per million) in candy. The Environmental Protection Agency has stated that lead levels of 0.015 ppm in drinking water require treatment. Lead can accumulate in the body over time, and too much of it can cause serious and sometimes permanent adverse health consequences.”

Children are particularly susceptible to lead poisoning, which can cause developmental problems and life-long implications, according to the Centers for Disease Control and Prevention.

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Listeria found throughout Washington onion processing plant

Inspectors from the Food and Drug Administration recently found Listeria monocytogenes in an onion processing facility in Washington state that shipped some wholesale vegetable products, recalled in April, that may be linked to several illnesses.

The Oregon Potato Co., doing business as Freeze Pack, was told in a July 15 warning letter from FDA’s Seattle District Office that, following a March inspection of its processing plant in Pasco, WA, a number of environmental swabs taken there tested positive for the pathogen.

FDA’s laboratory analysis of samples collected  March 8 and 9 confirmed that 19 out 106 environmental swabs tested positive for Listeria monocytogenes.

The warning letter noted that seven positive environmental swabs were collected from direct food contact surfaces in the plant’s processing and packaging rooms during the production of individually quick frozen (IQF) diced onions. Those direct food contact surface areas included:

• The chiller water and the interior north wall of the water chiller. Water from this chiller is not treated and is recirculated back to the blancher/chiller and used directly on blanched diced onions as a coolant;
• A white nylon strip in the tunnel discharge chute between the IQF freezer and the finished product packaging room. Blanched, finished onions are conveyed and come into direct contact with the nylon strip; and,
• The metal arm on the chain conveyor belt between the IQF freezer and packaging room where blanched, finished product is conveyed directly on this conveying system and comes into contact with the metal arm.

The remaining 12 positive environmental swabs were collected from locations in the plant’s processing room and the packaging room in areas adjacent to food contact surfaces and non-direct food contact surfaces, FDA stated.

The 19 environmental samples were also analyzed using whole genome sequencing (WGS), which FDA noted can establish direct links between clinical isolates from sick people and food or environmental sources. The analysis found links between the isolates from the production plant and sick people, the agency stated.

“The WGS phylogenetic analysis establishes that there are at least two different strains of L. monocytogenes present in the facility, with one strain containing 17 isolates and the second strain containing two isolates,” FDA stated.

“Specifically, the WGS analysis of the strain with 17 isolates showed that the isolates are identical to each other. WGS analysis of the strain with two isolates showed that the isolates are identical to eight cases of human illness dating back to 2013, and to six isolates from finished products. These finished products included onions, with two isolates in 2014,  and green beans with three isolates in 2015, tested by a third party laboratory, and a single isolate from white sweet corn collected and tested by the state of Ohio in 2016. Additional investigation established that at least six individuals were hospitalized as a result of related L. monocytogenes associated illness,” according to the warning letter.

Violations of Current Good Manufacturing Practice (CGMP) regulations were also observed at the facility, FDA told the company. These problems included accumulated food debris and grime on some food contact surfaces, insufficient measures to keep drip or condensate from contaminating food or food contact surfaces or food packaging materials, and inadequate ventilation or control equipment to minimize vapors — including steam — from contaminating food items.

Oregon Potato Co. contacted FDA after receiving the warning letter and detailed corrective actions it was taking. The company also ceased production in order to clean and sanitize all surfaces in the facility, FDA noted, and submitted environmental testing samples taken alongside those taken by the agency, which were negative for Listeria.

However, FDA responded that it was unable to evaluate the adequacy of the measures to be taken without further information and that there was no timeline submitted for completion or for resuming operations.

As for the negative Listeria results the company submitted, FDA questioned the firm’s sample testing.

“Given that FDA’s sampling revealed 19 environmental swabs that tested positive for L. monocytogenes, we are concerned with the adequacy of your sampling program. Your response included the general protocol reference guide for the method utilized by your laboratory. However, your firm did not provide detailed documents on the actual laboratory method that was performed to provide a comprehensive review of this issue,” the warning letter stated.

The letter also mentioned the company’s recalled frozen vegetables:

“FDA acknowledges that your firm conducted a voluntary recall and considers the following IQF and fresh onion products, manufactured from March 8, 2016, to April 8, 2016, that your firm recalled beginning on April 6, 2016, to have posed an acute, life-threatening hazard to health: IQF 1/4″ Yellow Onion Dice- Frozen; IQF 3/8″ Yellow Onion Strip; IQF 3/8″ Unblanched Yellow Onion Dice- Frozen; IQF 3/4″ Yellow Onion Dice- Frozen; IQF 1/4″ Frozen White Onion Dice; Fresh 3/8″ White Onion Dice; Fresh 3/8″ White Onion Strip; IQF 1/4 x 1/4 Yellow Onion Dice; and IQF 3/8″ Yellow Onion Dice.”

The Oregon Potato Co. recall led to numerous secondary recalls of frozen vegetables by other companies and brands, including Reser’s Fine Foods, Pictsweet and Schnucks. It is associated with a large recall of frozen vegetables initiated by CRF Frozen Foods Inc.

According to the U.S. Centers for Disease Control and Prevention, consumption of the recalled vegetable products was linked to nine cases of listeriosis reported from four states between September 2013 and May of this year. CDC officially declared that outbreak over on July 15.

According to its website, Oregon Potato Co. is a private grower and processor of vegetables, operates in Oregon and Idaho as well as Washington state, and processes and roasts IQF potatoes, carrots, corn, onions, beans, peas, root vegetables, asparagus, squash, zucchini, peppers, and some fruit, including apples, cherries, blueberries and pineapple.

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MI firm recalls 20,000 pounds of cheese linked to 7 E. coli illnesses

Grassfields Cheese LLC of Coopersville, MI, is recalling about 20,000 pounds of organic cheeses due to possible contamination with Shiga toxin-producing E. coli (STEC). The recalled products have been linked to seven cases of E. coli infection.

The family-owned company stated that it was voluntarily recalling the cheeses “out of an abundance of caution,” according to a recall notice issued Wednesday by the Michigan Department of Agriculture and Rural Development.

“The potential for contamination was identified during an ongoing investigation of seven cases of human illnesses occurring between March and July 2016 caused by a same type of STEC,” according to the recall notice.

The department’s Geagley Laboratory confirmed the presence of STEC bacteria in a sample of Grassfields cheese collected by state food and dairy inspectors.

The recall involves all types and sizes of organic cheeses manufactured by Grassfields between Dec. 1, 2015, through June 1, 2016, including Gouda, Onion ‘n Garlic, Country Dill, Leyden, Edam, Lamont Cheddar, Chili Cheese, Fait Fras, Polkton Corners and Crofters. The cheeses were sold as wheels, half wheels, and wedges of various sizes.

The recalled cheeses were sold to wholesale and retail customers from the firm’s retail store at 14238 60th Ave. in Coopersville and to consumers nationwide through the firm’s website.

Consumers who have purchased any of the recalled products are urged to return them to the place of purchase. Consumers with questions may contact Grassfields Cheese at (616) 997-8251 on weekdays from 8 a.m. to 5 p.m. EDT or by emailing to Grassfieldscheese@gmail.com.

Symptoms of E. coli infection vary for each person but often include severe stomach cramps, diarrhea (often bloody), and vomiting. If there is fever, it usually is not very high (less than 101 degrees F.

While most persons get better within five to seven days, about 5 to 10 percent of those diagnosed with STEC E. coli infections develop a potentially life-threatening kidney complication called hemolytic uremic syndrome (HUS).

Signs that a person is developing HUS include decreased frequency of urination, feeling very tired, and losing pink color in cheeks and inside the lower eyelids.

Persons with HUS should be hospitalized because their kidneys may stop working and they may develop other serious problems. Most persons with HUS recover within a few weeks, but some suffer permanent damage or die. People experiencing these problems should seek immediate medical attention.

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