Thursday, September 22, 2016

Meat and poultry pizzas recalled for not getting inspections

Toronto-based RFG Canada Inc. Thursday recalled approximately 1,250 pounds of meat and poultry pizza products imported from Canada and not presented to FSIS for re-inspection upon entry to the United States, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

Without the benefit of full inspection, a possibility of adverse health consequences exists.

The self-rising chicken bacon ranch and thin crust pepperoni pizzas were produced in Canada on March 3 and August 17, 2016 and imported to the United States on/around Sept. 13, 2016. The following products are subject to recall:

  • 30.3 oz. packages of “WEIS Self-Rising Pizza; Chicken Bacon Ranch” containing the UPC code 041497028337 weis-logo_0and Canada Establishment 411 and best by date MAY 16 2017.
  • 20.2 oz. packages of “WEIS Thin Crust Pepperoni Pizza 3 Pack” containing the UPC code 041497026524 and Canada Establishment 411 and best by date DEC 01 2016.

The products subject to recall bear establishment number “Canada Est. 411.” These items were shipped to retail locations in Maryland, New York, and Pennsylvania.

The problem was discovered on Sept. 16, 2016, by the FSIS import inspector during routine monitoring of shipments destined for their assignment. On Sept. 20, 2016, FSIS confirmed that there was a failure to present shipment and the products were already in commerce without receiving FSIS re-inspection upon entry to the United States.

There have been no confirmed 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.



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Wednesday, September 21, 2016

Scotland bans sales by Errington Cheese amid deadly outbreak

An E. coli O157:H7 outbreak and an associated recall have both expanded in Scotland. As a result, Errington Cheese Ltd. must destroy cheese worth at least $334,000 while a top E. coli expert questions whether health officials are “over-interpreting scientific evidence.”

Dbluecheese_406x250The addition of two more confirmed cases brings the number of ill people in the outbreak to 22, with 13 admitted to hospitals for treatment. Of the 22, at least 19 ate Errington Dunsyre Blue cheese before becoming sick, according to officials.

The victims include a 3-year-old girl from Dunbartonshire who died. Additional children in the Angus area could be added to the outbreak list, according to Food Standards Scotland (FSS).

A blanket ban on the sale of all cheese from Errington Cheese Ltd. of Carnwath, South Lanarkshire, was put in place a week ago after FSS linked the outbreak and death.

The agency found a non-O157 strain of E. coli in one sample of Errington’s Dunsyre Blue cheese, a finding it found to be a “serious risk to public health.” In 13 samples of Dunsyre Blue and Lanark White cheeses from Errington Cheese, “presumptive positives” were fund for shiga toxin, which means E. coli is likely and the product is viewed as “potentially hazardous to health.”

FSS found E. coli in one sample of Lanark White cheese, but six genes found in people who were infected were not present in that sample. However, the cheese was still found to be “potentially injurious to health or/or unit for human consumption.”

Further “confirmatory” testing is underway and the multi-agency Incident Management Team (IMT) that originally did the investigation is being reconvened to hear the latest developments. It had been disbanded when it declared the outbreak over.

Owners question FSS procedures
Errington Cheese is well known as one of Scotland’s gourmet cheese producers and owners of the family operation say the ban on all their cheeses, in addition to the order to destroy recalled products, will likely bankrupt them.

Humphrey Errington, who heads the cheese company, has been reported as saying there is no real evidence connecting his family’s cheese to the outbreak. He contends FSS won’t talk to the family about proof to justify the sales ban. FSS reported it has shared test results with Errington and all the evidence has been reviewed by food examiners.

Errington, however, has raised some doubts the mind of professor Hugh Pennington, author of “When Food Kills,” who is known for heading independent inquiries into an E. coli outbreak in central Scotland in 1996 and a 2005 E. coli outbreak in Wales. He is frequently cited in British media for his expertise on microbiology and food safety.

Pennington, emeritus professor of bacteriology at the University of Aberdeen, says there is “moderately strong” evidence against Errington’s Dunsyre Blue cheese, but “no scientific evidence” on Errington’s other cheese.

The man who is arguably the United Kingdom’s top food safety expert says there is a real possibility that FSS is “over-interpreting scientific evidence.”

Originally, only batches of Dunsyre Blue and Lanark White cheeses from Errington Cheese Ltd. were involved in the recall. The products were distributed in both Scotland and England.

But, on Sept.15, all cheeses produced by Errington were added to the recall notice. Those included Lanark Blue, Dunsyre Baby, Maisie’s Kebbuck, Cora Linn and Sir Lancelot cheeses and all cheeses produced by the company up to Sept. 15.

FSS also expanded a public health notice to include England, Wales and Northern Ireland. It warned anyone with E. coli-like symptoms – abdominal pain, bloody diarrhea, and kidney ailments – to seek immediate medical attention.

People, especially those with compromised immune systems, were also cautioned against eating any cheese made with unpasteurized raw milk.

The IMT consensus is that the Dunsyre Blue from Errington Cheese Ltd. is the most likely source of the outbreak. It has confirmed 19 of the 22 infected individuals ate the blue cheese before the onset of the illness.

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Blue Bell recalls ice cream for Listeria; blames supplier

Within days of heralding their products’ return to grocery stores in three states, officials with Blue Bell Creameries LP quietly recalled two flavors of cookie dough ice cream from 10 states because of Listeria concerns.

Discovered to have had Listeria monocytogenes problems at its production facilities in recent years, Blue Bell remains under federal investigation related to a deadly multi-state outbreak that temporarily halted the company’s operations in 2015.

recalled Blue Bell products Sept 2016

Only two flavors of Blue Bell ice cream, Chocolate Chip Cookie Dough and Cookie Two Step, are subject to the recall posted Sept. 21. Consumers should look for the implicated code numbers (above) to determine whether they have the recalled products in their homes.

This time, though, the Listeria contamination is believed to be the fault of a Blue Bell supplier — Aspen Hills Inc. — according to a notice posted Wednesday. No illnesses had been reported in connection with the recalled ice cream as of Wednesday, Blue Bell officials reported.

“Blue Bell identified a potential problem through intensified internal testing and notified Aspen Hills. Aspen Hills then issued a voluntary recall of the products supplied to Blue Bell,” according to the notice on the Brenham, TX-based ice cream company’s website.

“Although our products in the marketplace have passed our test and hold program, which requires that finished product samples test negative for Listeria monocytogenes, Blue Bell is initiating this recall out of an abundance of caution.”

Blue Bell reports distributing the recalled “Chocolate Chip Cookie Dough” and “Cookie Two Step” flavored ice cream in 10 states: Alabama, Florida, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee and Virginia. Blue Bell had just re-entered grocery stores in Georgia and the Carolinas in the past 10 days.

Consumers are urged to check their homes for the recalled Blue Bell ice cream and not eat it. The recalled ice cream can be identified by the following package information:

  • Blue Bell Chocolate Chip Cookie Dough half gallons with the code number 082618226;
  • Blue Bell Chocolate Chip Cookie Dough pints with code numbers 081518242 or 082418242; and
  • Blue Bell Cookie Two Step half gallons with the code numbers 080418222 or 081818224.

Blue Bell produced the recalled ice cream at its Sylacauga, AL, plant using cookie dough from Aspen Hills Inc.

Follow the dough
Based in Garner, IA, Aspen Hills is a supplier of cookie dough for food companies. It is also a leading provider of cookie dough for fund-raising campaigns, according to its website.

logo Aspen Hills Inc.Aspen Hills recalled certain lots of its no-egg chocolate chip cookie dough on Tuesday, according to documents posted on Blue Bell’s website. Aspen Hills shipped 578 cases of the dough to Sylacauga, AL, on July 26 and a total of 1,358 cases to Brenham, TX, on Aug. 9 and 22.

The recall notice from Aspen Hills posted by Blue Bell does not name the ice cream company. It also does not specify how many entities in Alabama and Texas received the combined 1,936 cases of cookie dough.

Anyone who has eaten the recalled ice cream and developed symptoms of Listeria infection should immediately seek medical attention and inform medical personnel about the possible exposure to Listeria monocytogenes. Symptoms can take up to 70 days after exposure to develop.

Listeria monocytogenes is a microscopic 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.

The Listeria outbreak linked to Blue Bell ice cream products in 2015 was both complex and unusual. The outbreak included at least 10 sick people across four states and spanned the period from 2010 to 2015. All 10 people required hospitalization. Three died.

In addition to withdrawing their products from the market in 2015, Blue Bell officials shutdown production facilities in Alabama, Oklahoma and Texas. But the fourth largest ice cream producer was back in business by year’s end.

Texas put Blue Bell on short leash
Owners of Blue Bell Creameries LP agreed earlier this year to pay a fine in Texas in relation to the deadly Listeria outbreak. The agreement between Blue Bell and the Texas State Department of Health Services required the company to pay $175,000 within 30 days of the signing of the agreement.

Another $675,000 — for a total fine of $850,000 — must be “held in abeyance” and would go to the state if Blue Bell fails to meet food safety requirements in the coming 18 months.

Blue Bell’s president and CEO Paul W. Kruse signed the agreement July 22.

If Blue Bell makes it through the 18 months, the state will not make the company the remaining $675,000 of the $850,000 fine, according to the agreement.

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Enjoy Life Foods opens new gluten-free, allergy-friendly facility

Enjoy Life Foods has opened a dedicated allergy-friendly bakery in Jeffersonville, Ind. The new facility is also certified gluten-free and dedicated nut-free.

from IFT Daily News http://ift.tt/2cuBPqV

Kellogg recalls 10,000 cases of Eggo waffles due to Listeria risk

Kellogg has announced a voluntary recall of approximately 10,000 cases of Eggo Nutri-Grain Whole Wheat Waffles because they have the potential to be contaminated with Listeria monocytogenes.

from IFT Daily News http://ift.tt/2cWbcsg

Sabinsa receives approval for curcumin health claims in Canada

Sabinsa has received health claims for its Curcumin C3 Complex and Curcumin C3 Reduct from Health Canada based on the new clinical studies on the respective products.

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Using legume by-products to add fiber to cakes

A study published in the Journal of Food Science investigated the potential of using pea and broad bean pods to add fiber to cakes.

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