FSnet Feb. 17/07
Health
Hazard Alert - Dole brand cantaloupes may contain Salmonella bacteria
FDA warns
consumers not to use certain jars of Earth’s Best : "organic 2 apple
peach barley wholesome breakfast baby food"
Warning -
U.S. Food And Drug Administration warns of potential contamination in certain
jars of Earth's Best brand baby food
Update on
Salmonella outbreak and Peter Pan peanut butter and Great Value peanut butter
Scientists
check Ga. peanut butter plant
Hotel faces
charges over alleged salmonella outbreak
Lawmaker
backs away from lettuce rules: Governor doesn't support federal regulation of
greens
Food safety:
What about Texas?
Cheese clue
to poisoning
Stores
recall houmous over salmonella fears
$130,000
for handwashing lessons in hospitals
how to subscribe
Health
Hazard Alert - Dole brand cantaloupes may contain Salmonella bacteria
17.feb.07
Canadian Food Inspection Agency
OTTAWA -- The Canadian Food Inspection Agency (CFIA) is warning the public not
to consume the Dole brand cantaloupes described below because these cantaloupes
may be contaminated with Salmonella.
The affected cantaloupes, produce of Costa Rica, were distributed under the Dole
brand name. However, individual cantaloupes do not have any markings. These
cantaloupes were sold from February 9 up to and including February 16, 2007, in
Quebec.
Consumers who have purchased whole cantaloupe or in-store products containing
pieces of fresh cantaloupe and are not sure of the brand should inquire at the
place of purchase to verify if the stores have received the affected product.
There have been no reported illnesses associated with the consumption of these
cantaloupes.
Food contaminated with Salmonella may not look or smell spoiled. Consumption of
food contaminated with this bacteria may cause salmonellosis, a foodborne
illness. In young children, the elderly and people with weakened immune systems,
salmonellosis may cause serious and sometimes deadly infections. In otherwise
healthy people, salmonellosis may cause short-term symptoms such as high fever,
severe headache, vomiting, nausea, abdominal pain and diarrhea. Long-term
complications may include severe arthritis.
The importer, Fruits et Légumes, Gaétan Bono, Montreal, Quebec, is voluntarily
recalling these cantaloupes. The CFIA is monitoring the effectiveness of the
recall.
For more information, consumers and industry can call the CFIA at :
1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday
to Friday).
For information on Salmonella and food safety facts for cantaloupes, visit the
Food Facts web page at :
http://www.inspection.gc.ca/english/fssa/concen/cause/salmonellae.shtml
http://www.inspection.gc.ca/english/fssa/concen/specif/cantae.shtml
For information on receiving recalls by e-mail, or for other food safety facts,
visit our web site at www.inspection.gc.ca.
FDA
warns consumers not to use certain jars of Earth’s Best : "organic 2
apple peach barley wholesome breakfast baby food"
17.feb.07
U.S. FDA Press Release
The Food and Drug Administration (FDA) is warning consumers not to use certain
jars of Earth’s Best Organic 2 Apple Peach Barley Wholesome Breakfast baby
food because of the risk of contamination with Clostridium botulinum, a
bacterium which can cause botulism, a life-threatening illness or death.
Consumers are warned not to use the product even if it does not look or smell
spoiled.
The affected product was sold in single individual jars and in variety packs
(which contains 4 jars of the apple peach barley in the pack along with other
varieties). The food is part of the firm’s “2nd Vegetables, Fruits and
Blends” line intended for babies 6 months and older. The food was distributed
through retail stores and sold through the Earth’s Best website. If consumers
have any of the specified jars in their home, they should not use it and destroy
it immediately. No illnesses have been reported to FDA or the manufacturer to
date in connection with this problem.
The affected baby food is as follows:
Baby Food UPC Code Lid Expiration Date
Earth’s Best Organic 2 Apple Peach Barley Wholesome Breakfast (4.5 ounce jars)
23923-20223 PFGJ14NP EXP 14 SEP 08 A
Earth's Best Organic 2 Wholesome Breakfast Variety Pack (12 pack) 23923-20295 13
SEP 08
Earth's Best Organic 2 Apple Peach Barley (4.5 ounce jars within 12 pack)
23923-20223 PF6J14 NP EXP 14 SEP 08 A
Botulism, a potentially fatal form of food poisoning, usually causes illness
within 18-36 hours of exposure. Initial indication of illness in infants is
decreased frequency or absence of stools. Other signs and symptoms noted are
poor feeding, weak suck, lethargy, listlessness, weak cry, decreased body tone,
and diminished overall movement. Difficulty with swallowing may be evident as
secretions drooling from the mouth. This may be followed by decreased
respiratory effort which may lead to respiratory arrest from airway occlusion
from unswallowed secretions. Older populations who may be consuming the product
as part of a pureed diet might experience symptoms such as blurred vision,
dizziness, dry mouth, and progressive weakness from head to legs. Constipation
and urinary retention are also common. Caregivers or people observing these
problems should seek immediate medical attention for those affected.
Hain Celestial Group initiated a recall of the food on February 9th. The recall
is ongoing. Production and distribution of the product has been suspended as FDA
and the company work to determine the source of the problem. Hain Celestial
Group distributed 4,072 cases of the specified individual jars consisting of 24
jars per case and 38,298 variety packs with the specified jars.
Consumers who have questions should contact Hain Celestial Group at
1-800-434-4246.
Warning
- U.S. Food And Drug Administration warns of potential contamination in certain
jars of Earth's Best brand baby food
17.feb.07
Canadian Food Inspection Agency
OTTAWA --The Canadian Food Inspection Agency (CFIA) is closely following an
announcement by the United States Food and Drug Administration (FDA) about
certain jars of Earth's Best Organic 2 Apple Peach Barley Wholesome Breakfast
baby food. There is a risk that this product is contaminated with Clostridium
botulinum. Toxins produced by this bacteria may cause botulism, a
life-threatening illness.
The U.S. FDA has confirmed that there were no direct retail sales to Canadian
consumers of the recalled product. However, this product has been available
through internet sales. The CFIA is warning the public not to consume the
product.
There have been no known illnesses reported in Canada or the U.S. linked to this
product.
For more information on the affected product involved, consumers and industry
can read the U.S. FDA press release at http://www.fda.gov/bbs/topics/NEWS/2007/NEW01566.html
Update
on Salmonella outbreak and Peter Pan peanut butter and Great Value peanut butter
17.feb.07
U.S. FDA Press Release
On February 14, 2007, FDA advised consumers not to eat any Peter Pan peanut
butter purchased since May 2006 and not to eat Great Value peanut butter with a
product code beginning with "2111" purchased since May 2006 because of
risk of contamination with Salmonella Tennessee. Salmonella is a bacterium that
causes foodborne illness, and “Tennessee” is a type of Salmonella. All Peter
Pan peanut butter purchased since May 2006 is affected; only those jars of Great
Value peanut butter purchased since May 2006 with a product code beginning with
"2111” are affected. Although Great Value peanut butter with the
specified product code has not been linked by CDC to the cases of Salmonella
Tennessee infection, the product is manufactured in the same plant as Peter Pan
peanut butter and, thus, is believed to be at similar risk of contamination.
Great Value peanut butter made by manufacturers other than ConAgra is not
affected.
Number of Cases and State Locations:
The Centers for Disease Control and Prevention (CDC) has identified 290 people
from 39 states who have gotten sick from Salmonella Tennessee, the Salmonella
type associated with this outbreak. Forty six (46) patients are known to have
been hospitalized and there have been no reported deaths.
The 39 states with reported illness are: Alaska, Alabama, Arkansas, Arizona,
California, Colorado, Connecticut, Georgia, Iowa, Illinois, Indiana, Kansas,
Kentucky, Massachusetts, Maryland, Maine, Michigan, Minnesota, Missouri,
Mississippi, Montana, Nebraska, New Jersey, North Carolina, New Mexico, New
York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, South Dakota,
Tennessee, Texas, Virginia, Vermont, Washington, Wisconsin and West Virginia.
Advice to Consumers:
FDA continues to advise consumers not to eat any Peter Pan peanut butter
purchased since May 2006. FDA also continues to advise consumers not to eat any
Great Value peanut butter purchased since May 2006 with product codes beginning
with the numbers “2111” on the jar lid. All such products should be thrown
out. If consumers cannot find a number on the jar lid or are unsure, the safest
thing to do is to discard the product.
Individuals who have recently eaten the affected Peter Pan and Great Value
peanut butter and who have experienced any symptoms of Salmonella infection
should contact their health care provider immediately. Symptoms include fever,
diarrhea and abdominal cramps. For persons in poor health or with weakened
immune systems, Salmonella can invade the bloodstream and cause life-threatening
infections.
Anyone who has a jar of the affected peanut butter and who has become ill also
should report that they have a jar to state or local health authorities.
Individuals who have eaten the affected peanut butter within the last week and
who do not feel sick most likely will not get sick. However, persons who begin
to have any of the symptoms outlined above should see a health care
professional.
FDA Actions To-Date:
On February 13, 2007, FDA was notified by CDC and state health departments of
data showing an outbreak of Salmonella Tennessee infection in people who
reported having eaten certain jars of Peter Pan peanut butter. Since that time,
FDA has been conducting an active investigation of Peter Pan and Great Value
peanut butter made by ConAgra in the same facility.
On February 13, FDA contacted ConAgra officials. On February 14, ConAgra agreed
to initiate a product recall.
On February 14, FDA took the following actions:
Notified the public of the findings related to the Salmonella outbreak and
advised consumers not to eat peanut butter from jars with a certain product
code.
Notified its counterpart agencies in Canada and Mexico, the World Health
Organizations' INFOSAN Food Safety reporting program and the food safety
authority at the European Commission.
Sent a team of microbiologists and experienced field investigators to begin its
inspection of ConAgra’s manufacturing plant in Georgia. The inspection will
include collecting environmental, raw ingredient and product samples, and
reviewing manufacturing and quality assurance records.
Next Steps:
FDA laboratory personnel will analyze samples collected from the manufacturing
plant.
FDA will conduct a thorough inspection and assess its own inspectors’
observations of the manufacturing plant for any necessary follow up actions. If
international distribution is documented, FDA will inform and work with its
counterpart agencies in those countries.
FDA will continue to work closely with CDC and state health authorities to track
any additional cases of Salmonella Tennessee illness.
FDA will continue to work with ConAgra and inspect records to determine the
distribution of the recalled product both within the United States and overseas.
FDA will continue to provide regular updates to the public as this investigation
unfolds.
Recall Status and For More Information:
ConAgra is recalling all Peter Pan peanut butter and all Great Value peanut
butter beginning with product code 2111 that already was distributed. The
company also is destroying all affected products in its possession. The company
has stopped production and is working to identify the cause of the
contamination. ConAgra has advised consumers to destroy all Peter Pan peanut
butter and any Great Value peanut butter beginning with product code 2111.
For more information see:
http://www.cfsan.fda.gov/~dms/pnutbuqa.html (questions and answers).
Scientists
check Ga. peanut butter plant
17.feb.07
Associated Press
SYLVESTER, Ga. -- Government and company scientists, according to this story,
went through one of the nation's largest peanut butter plants Friday, trying to
figure out how salmonella got into batches of the spread.
The story says that the plant has been shut down since Wednesday, when federal
health officials linked its peanut butter -- Peter Pan brand and certain batches
of Wal-Mart's Great Value house brand -- to a salmonella outbreak that has
sickened almost 300 people nationwide since August. No deaths have been
reported.
Company spokesman Chris Kircher was quoted as saying, 'We're working alongside
the FDA to investigate this matter and take whatever measures are necessary to
get that plant up and running."
Government and industry officials were cited as saying the contamination may
have been caused by dirty jars or equipment. Peanuts are usually heated to high,
germ-killing temperatures during the manufacturing process. The only known
salmonella outbreak in peanut butter -- in Australia during the mid-1990s -- was
blamed on unsanitary plant conditions.
Hotel
faces charges over alleged salmonella outbreak
17.feb.07
Whitehaven News (UK)
http://www.whitehaven-news.co.uk/news/viewarticle.aspx?id=467538
Philip and Joan Butterworth, who run the Hundith Hill Hotel in the Lorton
Valley, near Cockermouth, UK, have been charged with four offences after an
alleged salmonella outbreak last July.
The Butterworths are charged with offences relating to a tiramisu pudding that
it was an alleged health risk and had salmonella-contaminated egg ingredients.
The charges, brought under Food Hygience Regulations and the Food Safety Act
1990, are:
That they offered for sale food that was "unsafe and injurious to
health";
That they "rendered food injurious to health" through the addition of
salmonella-contaminated egg ingredient;
That they did not identify hazards and control the risk involved in using raw
egg ingredients in uncooked tiramisu;
And that the Butterworths did not have a documented food safety management
system.
The Butterworths are due to appear before magistrates in Workington next month.
Lawmaker
backs away from lettuce rules: Governor doesn't support federal regulation of
greens
17.feb.07
Tulare Advance (CA)
Jake Henshaw
http://www.tulareadvanceregister.com/apps/pbcs.dll/article?AID=/20070217/NEWS01/702170340/1002
SACRAMENTO -- Facing a likely veto of his legislation for strict state
regulation of leafy greens like lettuce, Sen. Dean Florez, D-Shafter, was cited
as saying Friday he is looking for a "global compromise" with growers.
The story says that Florez broached the idea in a conversation with Gov. Arnold
Schwarzenegger Thursday evening and suggested a "hybrid commission"
that combines Florez's goals with some aspects of the leafy green marketing
agreement recently signed by handlers to oversee improved food safety practices.
Florez was quoted as saying, "I'm going to try a global compromise deal on
this that gives consumers assurance that the government has a stronger hand on
leafy greens but allows growers to use their best practices in their
fields."
The story says it was clear from Schwarzenegger's comments earlier Thursday that
he supports the industry's marketing agreement and not Florez's current
legislation to have the Department of Health Services run a strict regulatory
food safety program for leafy greens, stating, "I think we should go in
that direction, rather than all of a sudden regulating."
The governor said Florez's approach "will be much more costly but not more
effective than best practices [included in the marketing agreement standards]. I
am just concerned that if you regulate, we'll be the only state in the union
that is regulated in that area. How does our state then become competitive
compared to a lot of states?"
The marketing agreement and Florez's legislation both were prompted by an
outbreak of E. coli last fall that was linked to spinach from the Salinas area.
Four people died and about 200 became ill.
The marketing agreement will be overseen by an industry-dominated board under
the supervision of the Department of Food and Agriculture whose inspectors will
enforce farmers' adherence to water, soil and other standards.
One of Florez's primary objections to the marketing agreement is its board of
mostly industry members who will be overseen by an agency that deals primarily
with agriculture.
He wants a more independent authority in charge of leafy green oversight and
said that the membership of his still-being-developed commission will be a key
negotiating point.
Florez acknowledged that the marketing agreement is going to be the most
immediate response to addressing the E. coli issue.
Schwarzenegger made it clear in an interview that he is committed to helping the
spinach industry get back on its feet, including making an appearance in a
television advertisement, stating, "I made it very clear that I am at any
time ready to go if the spinach community ... says 'look it will be really good,
here is the TV ad and this is what we would like, this is the whole campaign.' I
said I would be more than happy to be part of that. Anything I can do to bring
their business back, bring confidence back again, I will do"
Food
safety: What about Texas?
16.feb.07
Southwest Farm Press
It’s no news that food safety, particularly in respect to leafy greens, has
been on the minds of both the produce industry and consumers alike. With the
tragic outbreaks of E. coli in spinach and lettuce this fall and winter,
consumers are wary and wondering what needs to be done to protect the food
supply. Growers and handlers are wondering what will be required of them. The
Texas produce industry is keenly interested in what happens for California in
the wake of the spinach recalls. Additionally there are unprecedented changes
being considered at the federal level that would remove the current restriction
that FDA cannot regulate food safety at the farm level. The outcome of the
proposal in California and the potential federal action will likely influence on
what steps the Texas produce industry needs to take.
The story goes on to say that last week, the United Fresh Produce Association
board voted unanimously to support federal regulation of food safety for the
produce industry. United’s President, Tom Stenzel, said produce safety
standards must be mandatory, with sufficient federal oversight to gain consumer
confidence.
The Texas produce industry would like to see flexibility in the federal
regulations. One such approach would be for the FDA to set minimum standards and
then develop cooperative agreements with states to address their particular
needs. Cooperative agreements have been effective, as Agriculture Secretary Mike
Johanns pointed out in a conference with the fruit and vegetable industry
advisory committee. Johanns said that since 1998, there has been a decline of
over 30 percent in food borne illnesses caused by Listeria and E.coli. However,
the announcement by United last week demonstrates a change in paradigm, as it
seems regulation and enforcement may shift from industry self-regulation to
strong federal oversight. Another trend is toward commodity-specific guidelines
as opposed to the more broad-based Good Agricultural Practices. Some commodity
groups may break ranks with United over its choice to back mandated regulations
by FDA versus a more flexible, voluntary system.
The vegetable industry in Texas is interested in being proactive about food
safety, particularly with leafy greens. Cabbage constitutes the largest acreage
of leafy green vegetables in the state. Some would argue that there is less food
safety risk with cabbage as compared to lettuce and spinach. Though Texas
spinach was not involved in the recent E.coli outbreaks, some Texas growers were
still hit with losses as a result of the associated recalls. For example,
Pentagon Produce in Uvalde County, Texas, was forced to dump $250,000 worth of
spinach as a result of the Salinas Valley issues last fall. The Texas citrus
industry is also aware of the issue. Citrus does not carry a high food safety
risk, due to its protective peel and because it doesn’t come into contact with
soil or irrigation water. Nonetheless, citrus industry members are interested in
working toward a plan as well. Newly elected Texas Agriculture Commissioner Todd
Staples supports development of food safety programs for Texas agriculture.
So what’s next for Texas? Texas should pay close attention to what happens in
California because standards may be set there that may become applicable to us.
A longstanding concern of those in the produce industry is that one company’s
or one state’s food safety measures will be used to imply that others not
meeting the same standards are not selling a “safe” product. The FDA’s new
role, whatever that may be, will be certain to have a big impact on Texas
operations. Texas industry members will need to step up and begin the process of
developing a more robust food safety plan to protect both consumers and our
industry. We need to follow the trend toward a commodity-specific, risk-based
approach that will recognize regional differences. No matter what sort of plan
we develop, gaining and maintaining consumer confidence will be paramount to its
success.
We all want to make our produce as safe as possible. Any effort less than this
may cost us dearly. On the other hand, there has to be some common sense in all
of this. Some of the proposals would be prohibitively expensive. Others may
sound good but would not necessarily do much to make fresh produce safer. The
trick will be to strike the right balance. The status quo may appear to be good
enough because we have not seen serious illnesses traced back to Texas. In
reality, Texas should react to the various proposals and develop our own instead
of waiting to see what happens. The stakes are simply too high for the Texas
produce industry to wait on others before we act.
Cheese
clue to poisoning
17.feb.07
Adelaide Now
Cheese processed at the wrong temperature by a South Australian food company has
been identified as a possible cause of a Melbourne man's near-fatal poisoning.
The SA Health Department yesterday was cited as saying investigations had found
the cheese in Mexican Express's Nacho to Go product was cooked at a lower
temperature than required at the Dudley Park factory.
The company maintains it followed corrective procedures if the cooking
temperatures dropped and is co-operating fully with the investigation.
Health Department chief medical officer Professor Chris Baggoley was cited as
asying further inquires were needed, adding, "The question then becomes
were the other steps taken, like cooking it for longer, as effective as if it
were cooked at the regular temperature."
The Melbourne victim has been in hospital since January 19 with
potentially-fatal botulism. The illness has caused paralysis and he is unable to
breath on his own. But authorities only moved yesterday to issue a public health
warning and recall the product, which has a best-before date of April 19, 2007.
Professor Baggoley defended the time taken to alert the public, saying health
authorities in Victoria only narrowed down a firm link to the product this week
after extensive tests.
The illness is very rare and took more than a week to diagnose.
Stores
recall houmous over salmonella fears
17.feb.07
Reuters
LONDON -- The Food Standards Agency was cited as saying on Saturday that five
more supermarkets have pulled packs of houmous from their shelves after
salmonella was found in two Marks and Spencer (LSE: MKS.L - news) products,.
The Co-op, J Sainsbury, Somerfield, Tesco (TEO.TO - news) and Waitrose withdrew
own-brand products as a precautionary measure, the FSA said in a statement.
Marks and Spencer has already removed all its houmous products while an
investigation is carried out.
A full list of withdrawn items is on Bakkavor's Web site: http://www.bakkavor.com/media/frettir//Microsoft_Word_-_Master_list_Houmous.pdf.
$130,000
for handwashing lessons in hospitals
16.feb.07
CBC News
The cash-strapped Vancouver Island Health Authority is spending $130,000 to
teach front-line medical workers how to wash their hands properly.
For the next two months, seven educators will teach refresher courses in
Vancouver Island hospitals and community-care facilities, making sure that staff
know how to effectively use soap and sanitizing gels to kill germs.
Proper handwashing in hospitals and other health-care facilities is seen as key
to preventing the spread of infections.Proper handwashing in hospitals and other
health-care facilities is seen as key to preventing the spread of infections.
(CBC)
While some employees have criticized the program as a waste of money, B.C.
Health Minister George Abbott defended the move, saying it's not money going
down the drain.
"No, not at all, I think it's a very good expenditure of funds. Infections
in hospitals are a huge issue. Handwashing is the very best preventive measure
to take in terms of preventing the spread of infections.
"It's more than just handwashing lessons. It's all about being aware of
just how critical it is if we want to stop the spread of infections."
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