FSnet Aug. 11/08 -- III

MASSACHUSETTS: Stop & Shop recalls tuna salad

NEW ZEALAND: Pie maker convicted over dangerous filling

CALIFORNIA wants hunters to participate in study on E. coli and wildlife

Nebraska Beef increasing testing for food safety

GEORGIA: New food safety rules affect restaurant workers

ONTARIO: Continental Mushroom recalls product

Phytosanitary regulation of the entry of fresh fruits and vegetables into the UNITED STATES

UK: Netto withdraws chicken breast fillet

ABSTRACT: Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef

ABSTRACT: Prevalence and characterization of salmonella in bovine lymph nodes potentially destined for use in ground beef

ABSTRACT: Survival and transfer of murine norovirus 1, a surrogate for human noroviruses, during the production process of deep-frozen onions and spinach

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MASSACHUSETTS: Stop & Shop recalls tuna salad
11.aug.08
Associated Press
Boston Globe
http://www.boston.com/news/local/massachusetts/articles/2008/08/11/stop__shop_recalls_tuna_salad/
QUINCY, Mass. -- Stop & Shop is voluntarily recalling tuna salad because it could be contaminated with Listeria.
The supermarket chain says the recall covers pre-packaged 12 oz. containers of Stop & Shop Tuna Salad with a sell-by date of Aug. 19, as well as tuna salad sold at the service deli.
Customers can return the product to stores for a full refund.
The company says no illnesses have been reported. The bacteria Listeria monocytogenes can be fatal to the elderly, newborns and people with weakened immune systems. It can also cause miscarriages.
Home Made Food Brands of Newburyport, Mass., says the tuna salad was distributed to stores in Massachusetts, Rhode Island, Connecticut, Maine, New Hampshire and New Jersey.


 
NEW ZEALAND: Pie maker convicted over dangerous filling
12.aug.08
New Zealand Food Safety Authority
Gary Bowering
Serving up a pie containing a metal sliver has proved costly for a Wanaka bakery in a case brought by the New Zealand Food Safety Authority (NZFSA).
A customer, who bought a contaminated breakfast pie from McGregor's Wanaka (2006) Ltd in August 2007, required emergency surgery to remove the metal from his stomach and spent 11 days in hospital. The victim has also been forced to give up competing as an athlete at international level because of the consequences of the incident, which will affect him for life.
McGregor's had initially pleaded not guilty to selling food that was injurious or harmful to health under the Food Act. However the bakery later changed the plea to guilty.
Expert opinion obtained by the defence counsel, which aimed at proving that a damaged can opener that was being used at the bakery could not have produced metal slivers such as the one found in the pie, instead ended up proving that it could in fact produce metal slivers.
McGregor's was convicted in the Alexandra District Court on August 1. In sentencing Judge Kevin Philips noted this was a trial case that was intended to be a deterrent and the safety of the public was at its heart. He also commented on the low level of fines available under the Food Act describing them as 'archaic' before ordering that the defendant pay $6000 in victim reparation, $2417 in witness expenses and solicitors fees of $2800.
NZFSA Director of Compliance and Investigation, Geoff Allen is pleased that the drawn out case has been successfully concluded. "It is a salutary lesson to food businesses that they have an absolute responsibility to have sound practices in place to protect the safety and suitability of the food they sell. It is also heartening that Judge Phillips agrees with NZFSA that revisions to the current legislation are well overdue."



 
CALIFORNIA wants hunters to participate in study on E. coli and wildlife
11.aug.08
Buckmasters
California Department of Fish and Game
http://www.buckmasters.com/bm/Resources/Articles/tabid/135/articleType/ArticleView/articleId/1072/Default.aspx
The California Department of Fish and Game (DFG) is conducting a new study on how native wildlife affect E. coli presence in three coastal counties. The new study focuses on the bacteria, Escherichia coli 0157:H7 which can cause illness and death in humans. The study will help establish if the bacteria is found in wildlife in Monterey, San Benito and San Luis Obispo counties.
DFG is requesting A-zone deer hunters in those counties if they harvest a deer to take a six-inch segment of the deer's colon to the special drop off locations listed below. Samples need to be kept cool and delivered to a drop off location within three days. There are no known health hazards to hunters collecting a small segment of deer colon when cleaning their deer.
"Hunter cooperation in this study is extremely important to the long term management of the deer herds moving between foothills and croplands," said DFG Senior Environmental Scientist Dr. Andrew G. Gordus, who is heading up the study.
A special collection kit consisting of two latex gloves, two zip ties, two gallon-size ziplock bags, label and instructions are available to hunters upon request. For a description of how to collect the sample while cleaning a deer, go to www.dfg.ca.gov/news/docs/FieldSamplingProtocolForDeerHunters.pdf
Hunters normally clean their deer in the field. By taking the extra step of securing a small section of colon, the study will help biologists understand how native wildlife affect E. coli presence, enabling them to better manage deer herds in the vicinity of vegetable croplands.
The new study is designed to collect information over a three-year testing period. Plans are to collect a total of 2,400 colon or fecal samples over a three-year period for analysis from deer, wild pigs, elk, small mammals and birds across a variety of watersheds in the three coastal counties.
Specimen drop off locations and collection kits are available from:
-- Bob Martin, Rio Farms, (831) 595-1554, King City;
-- Kek Flores, Jackpot Harvesting, (831) 970-7073, Gonzales;
-- Traci Roberts, Monterey County Farm Bureau, (831) 750-5875, Salinas;
-- Mike Silva, (831) 595-0102, Salinas;
-- Monterey Fish and Game Office, (831) 649-2870, Monterey;
-- On opening weekend Aug. 9-10, Camp Roberts and Fort Hunter Liggett Hunter Check Stations



 
Nebraska Beef increasing testing for food safety
11.aug.08
Omaha World-Herald
Joe Ruff
http://www.omaha.com/index.php?u_page=3945&u_sid=10403511
William Lamson Jr., a spokesman for privately owned Nebraska Beef, which has been involved in two beef recalls this summer, was cited as saying the company continued to operate Monday with increased testing for food safety, and that no E. coli bacteria has been found in products made since July 8.
The company, established in 1995, employs about 800 people and slaughters about 2,000 head of cattle a day at 4501 S. 36th St.
Late Friday, Nebraska Beef recalled 1.2 million pounds of steaks, roasts and other cuts of beef produced on June 17, June 24 and July 8 because of possible contamination with potentially deadly E. coliO157:H7.
Federal officials said the beef might have sickened 31 people in 12 states and Canada.
On July 3, Nebraska Beef recalled 5.3 million pounds of beef trimmings and other products intended for use in ground beef. That expanded a June 30 recall of more than 530,000 pounds of beef.
Nearly 50 people across the country had become ill from beef linked to that recall, federal officials said.



 
GEORGIA: New food safety rules affect restaurant workers
11.aug.08
The Courier Herald
Sharon Davis
http://news.mywebpal.com/news_tool_v2.cfm?show=localnews&pnpID=909&NewsID=919086&CategoryID=19667&on=1
Local restaurants are striving to comply with new food safety regulations, which were adopted by the Georgia Department of Human Resources and became effective on December 1, 2007. Any food service provider, whether it is a restaurant, school cafeteria or caterer, is subject to inspection by the local Health Department.
Mark Harden, the Environmental Health District Director with the South Central Health District, said, "For the last several months, health inspectors in each of our ten counties have begun conducting inspections of local establishments based on these new regulations."
The new regulations require that employees wear gloves or use utensils when handling ready-to-eat food whereas in the past only clean hands were required. In addition, every food service provider must have at least one manager who has passed a "nationally recognized food safety training course" to become a Certified Food Safety Manager who would then intruct other employees in food safety, according to a recent Health Department press release.
A manager of Dublin's Applebees spoke of the "no bare hand contact with ready to eat food" regulation, saying that Applebees employees had always worn gloves while handling food, "We've always done the glove thing."
Health inspection scores will feature another grade mark in addition to the numerical score. The letter grade "A" is a score of 90-100 and means Food Safety Excellence, "B" is 80-89 and means Satisfactory Compliance, "C" is 70-79 and means Marginal Compliance and "U" is below 70 and means Unsatisfactory Compliance. "The inspection report showing the grade must now be posted prominently in public view within fifteen feet of the facility's entrance in a location where customers can walk to within one foot of the report...Inspection reports must also be posted on the windows of facilities that have drive-thru windows," the press release reads.
Inspector Standardization is another new requirement that ensures that the health inspectors are doing their jobs thoroughly and consistently. Harden stated, "We have begun the standardization training for inspectors throughout our ten county district. We believe this will lead to more thorough inspections, thus leading to improved food safety within local Food Service Establishments."
Due to these new requirements, some food service providers have been receiving lower inspection scores. Harden explained, "We want the public to be aware that they may see lower inspection scores in some facilities. Lower scores are somewhat to be expected with the implementation of any new requirements. We have provided training classes on the new regulations for Food Service managers in each of our counties, and our inspectors are working to educate them regarding the new requirements as they visit each facility. We expect scores to rise as the facilities adapt to the new requirements. It is our desire to work with the owners of all of our establishments to help them insure the safest possible dining environment for their customers."
When asked about Chick-Fil-A's compliance with and adaptation to the new food safety regulations, David Roberts, the owner and operator of the Dublin branch of Chick-Fil-A, said, "Our managers have been proactive in preparing for training...We have shared information from store to store to improve the situation." He added that their recent health inspection scores have been "fairly consistent" with the scores taken under the previous inspection regulations. "We're trying to stay on top of things," Roberts concluded.
For more information on the new health inspection policy, contact the South Central Health District at 478-275-6545. The South Central Health District serves Bleckley, Dodge, Johnson, Laurens, Montgomery, Pulaski, Telfair, Treutlen, Wheeler and Wilcox counties.



 
ONTARIO: Continental Mushroom recalls product
11.aug.08
The Packer
John Chadwell
http://thepacker.com/icms/_dtaa2/content/wrapper.asp?alink=2008-145019-492.asp&stype=webexclusive&fb=
The Canadian Food Inspection Agency and Ottawa, Ontario-based Continental Mushroom Corp. Ltd. warned consumers that the company's sliced mushroom products may have been exposed to Listeria monocytogenes.
Continental announced a voluntary recall Aug. 1.
There have been no reported illnesses, according to the food inspection agency.
Mass mushroom recall
"We did a mass recall of everything we had out," said Lyle Whitham, Continental Mushroom's general manager, on Aug. 8. "Being they were fresh mushrooms, all of it had been consumed. If we had a compromise in our sanitation procedures, we weren't sure where it started or ended."
He said the company has since conducted mass samplings of its product.
"Unfortunately it's not an immediate test, so it will take close to two weeks for us to get those results back," he said. "So we've just shut that line down. Our intention is to try to find where the issue is."
Whitham said the Canadian agency found the listeria during a routine inspection July 22 of a warehouse in Montreal. The company was notified Aug. 1 that the agency's labs discovered the listeria.
"They wanted us to pull lot number 200, and we pulled 200 to 214 to be safe," he said.



 
Phytosanitary regulation of the entry of fresh fruits and vegetables into the UNITED STATES
11.aug.08
USDA News Release
Economic Research Service
http://www.ers.usda.gov/Data/FruitVegPhyto/#2008-8-11
Overview
Increased trade in fresh fruits and vegetables provides U.S. consumers with a variety of benefits including the possibility of improved nutrition by making these products available year-round. Imports of these products are regulated by USDA's Animal and Plant Health and Inspection Service (APHIS) to reduce the risk of inadvertent entry of pests and diseases that could harm agriculture, public health, navigation, irrigation, natural resources, or the environment.
This data product identifies which countries, under APHIS phytosanitary rules, are eligible to export to the United States the fresh fruits and vegetables that are most important in the American diet. Current data represent country eligiblility as of June 2008. Previous (2007) data represent eligibility as of February 2007. Data on the absolute and relative importance of these countries in international production and trade, individually and in aggregate, are also included. This data product supports the objectives of the Program for Research on the Economics of Invasive Species (PREISM) under which ERS funds and conducts research to improve the economic basis of decisionmaking concerning invasive species issues, policies, and programs.



 
UK: Netto withdraws chicken breast fillet
11.aug.08
Food Standards Agency
http://www.food.gov.uk/news/newsarchive/2008/aug/netto
Netto Foodstores Ltd has withdrawn a batch of its own brand Fresh Chicken Breast Fillets due to larvae contamination. The Agency has issued a Food Alert for Information.
The product being withdrawn is:
* Netto Fresh Chicken Breast Fillets 454g
* Display until: 10 August 2008
* Use by: 11 August 2008
No other Netto Foodstores Ltd batch codes or brand name products are known to be affected.
Netto Foodstores Ltd has withdrawn this product from the shelves and will be displaying a point-of-sale notice in the Rushden store in which the problem was noted. This notice will advise customers of the withdrawal and the actions they can take if they have already bought the affected product.



 
ABSTRACT: Carvacrol and cinnamaldehyde facilitate thermal destruction of Escherichia coli O157:H7 in raw ground beef
11.aug.08
Journal of Food Protection
Juneja, Vijay K.; Friedman, Mendel
http://www.ingentaconnect.com/content/iafp/jfp/2008/00000071/00000008/art00009;jsessionid=1bdri3ddnclct.alice
The heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of the antimicrobials carvacrol and cinnamaldehyde was tested at temperatures ranging from 55 to 62.5¡ãC. Inoculated meat packaged in bags was completely immersed in a circulating water bath, cooked for 1 h to an internal temperature of 55, 58, 60, or 62.5¡ãC, and then held for predetermined lengths of time ranging from 210 min at 55¡ãC to 5 min at 62.5¡ãC. The surviving bacteria were enumerated by spiral plating onto tryptic soy agar overlaid with sorbitol MacConkey agar. Inactivation kinetics of the pathogens deviated from first-order kinetics. D-values (time for the bacteria to decrease by 90%) in the control beef ranged from 63.90 min at 55¡ãC to 1.79 min at 62.5¡ãC. D-values determined by a logistic model ranged from 43.18 min (D1, the D-value of a major population of surviving cells) and 89.84 min (D2, the D-value of a minor subpopulation) at 55¡ãC to 1.77 (D1) and 0.78 min (D2) at 62.5¡ãC. The thermal death times suggested that to achieve a 4-D reduction, contaminated processed ground beef should be heated to an internal temperature of 60¡ãC for at least 30.32 min. Significantly increased sensitivity to heat (P < 0.05) was observed with the addition and/or increasing levels of carvacrol or cinnamaldehyde from 0.5 to 1.0%. The observed thermal death times may facilitate the design of acceptance limits at critical control points for ground beef at lower times and temperatures of heating.



 
ABSTRACT: Prevalence and characterization of salmonella in bovine lymph nodes potentially destined for use in ground beef
11.aug.08
Journal of Food Protection
Arthur, Terrance M.; Brichta-Harhay, Dayna M.; Bosilevac, Joseph M.; Guerini, Michael N.; Kalchayanand, Norasak; Wells, Jam
http://www.ingentaconnect.com/content/iafp/jfp/2008/00000071/00000008/art00020;jsessionid=1bdri3ddnclct.alice
A potential source of pathogenic bacteria in ground beef is the lymphatic system, specifically the lymph nodes. Bacteria have been isolated from the lymph nodes of cattle at slaughter; however, most studies have dealt with mesenteric lymph nodes, which are not normally incorporated into ground beef. The objective of the current study was to determine the prevalence and multidrug-resistance status of Salmonella in bovine lymph nodes associated with lean and fat trimmings that might be utilized in ground beef production. Bovine lymph nodes (n = 1,140) were collected from commercial beef processing plants. Half of the lymph nodes sampled were obtained from cull cow and bull processing plants, and the remainder were obtained from fed beef processing plants. Lymph nodes located in chuck and flank adipose tissue were collected for this study. Salmonella prevalence in the lymph node samples was low, with an overall prevalence of 1.6% and a 95% confidence interval of 0.85 to 2.3%. Lymph nodes from cull cattle carcasses had a higher prevalence of Salmonella than did those from fed cattle carcasses. Lymph nodes from the flanks of cow and bull carcasses had the highest prevalence at 3.86%, whereas lymph nodes from the chuck region of fed cattle carcasses had the lowest prevalence at 0.35%. Three of the 18 Salmonella-positive lymph node samples contained multidrug-resistant Salmonella, and all 3 samples were from cull cattle.



 
ABSTRACT: Survival and transfer of murine norovirus 1, a surrogate for human noroviruses, during the production process of deep-frozen onions and spinach
11.aug.08
Journal of Food Protection
Baert, Leen; Uyttendaele, Mieke; Vermeersch, Mattias; Van Coillie, Els; Debevere, Johan
http://www.ingentaconnect.com/content/iafp/jfp/2008/00000071/00000008/art00007;jsessionid=1bdri3ddnclct.alice
The reduction of murine norovirus 1 (MNV-1) on onions and spinach by washing was investigated as was the risk of contamination during the washing procedure. To decontaminate wash water, the industrial sanitizer peracetic acid (PAA) was added to the water, and the survival of MNV-1 was determined. In contrast to onions, spinach undergoes a heat treatment before freezing. Therefore, the resistance of MNV-1 to blanching of spinach was examined. MNV-1 genomic copies were detected with a real-time reverse transcription PCR assay in PAA-treated water and blanched spinach, and PFUs (representing infectious MNV-1 units) were determined with a plaque assay. A ¡Ü1-log reduction in MNV-1 PFUs was achieved by washing onion bulbs and spinach leaves. More than 3 log PFU of MNV-1 was transmitted to onion bulbs and spinach leaves when these vegetables were washed in water containing approximately 5 log PFU/ml. No decline of MNV-1 occurred in used industrial spinach wash water after 6 days at room temperature. A concentration of 20 ppm of PAA in demineralized water (pH 4.13) and in potable water (pH 7.70) resulted in reductions of 2.88 ¡À 0.25 and 2.41 ¡À 0.18 log PFU, respectively, after 5 min of exposure, but no decrease in number of genomic copies was observed. No reduction of MNV-1 PFUs was observed on frozen onions or spinach during storage for 6 months. Blanching spinach (80¡ãC for 1 min) resulted in at least 2.44-log reductions of infectious MNV-1, but many genomic copies were still present.
 


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