FSnet Aug. 21/08
WASHINGTON,
DC: FDA: Irradiating spinach, lettuce OK to kill germs
ONTARIO:
Health Hazard Alert - Certain ready-to-eat deli meat
products produced at establishment 97B may contain Listeria
monocytogenes
ONTARIO:
Another death tied to tainted meat
ONTARIO:
Planned cuts to food scrutiny questioned
Listeria – a
nightmare in a processing plant
US:
Investigation of outbreak of infections caused by Salmonella
Saintpaul
UK: 100
struck down by norovirus
NEW ZEALAND:
Dunedinites urged to wash hands
UK: Sun, sea,
sand and salmonella
KANSAS: Rapid
test for pathogens developed by K-State researchers could be
used to detect diseases used by bioterrorists
AUSTRALIA:
Keeping an eye on food recalls
how to
subscribe
WASHINGTON,
DC: FDA: Irradiating spinach, lettuce OK to kill germs
21.aug.08
Associated Press
Lauran Neergaard
http://ap.google.com/article/ALeqM5iA5hZT7HxWkBxoW1U2IS-nAOoq-wD92MPDG81
WASHINGTON -- The U.S. government will allow food producers
to start zapping fresh spinach and iceberg lettuce with just
enough radiation to kill E. coli and other dangerous germs,
a key safety move amid increasing outbreaks from raw
produce.
Irradiated meat has been around for years, particularly
ground beef that is a favorite hiding spot for E. coli.
Spices also can be irradiated.
But there had long been concern that zapping leafy greens
with X-rays or other means of radiation would leave them
limp. Not so with today's modern techniques.
The Food and Drug Administration determined that irradiation
indeed can kill food-poisoning germs and even lengthen the
greens' shelf life without compromising the safety or
nutrient value of raw spinach and lettuce. The new
regulation goes into effect Friday.
Dr. Laura Tarantino, director of FDA's Office of Food
Additive Safety, was quoted as saying, "What this does is
give producers and processors one more tool in the toolbox
to make these commodities safer and protect public health.”
The Grocery Manufacturers Association had originally
petitioned the FDA seeking to expand use of irradiation to
many more types of produce several years ago. But in wake of
the 2006 E. coli outbreak from spinach — which killed three
people and sickened nearly 200 — plus a list of lettuce
recalls, the industry group asked the FDA to rule on the
leafy greens first.
The FDA still is considering what other types of produce
might be OK to irradiate. Often mentioned as possible are
tomatoes and peppers, which have been the focus of
investigators trying to trace this summer's nationwide
salmonella outbreak.
The most likely use would be in bagged greens: The entire
sealed bag can go under the beam, taking away the risk of
recontamination later.
Planning on irradiation isn't an excuse for dirty produce in
the first place, Tarantino warned. Growers and processors
still must follow standard agricultural and manufacturing
processes designed to keep the greens as clean as possible.
Consumers, also, should wash the leaves just like they do
today.
ONTARIO:
Health Hazard Alert - Certain ready-to-eat deli meat
products produced at establishment 97B may contain Listeria
monocytogenes
21.aug.08
Canadian Food Inspection Agency
Garfield Balsom
OTTAWA -- The Canadian Food Inspection Agency (CFIA) would
like to clarify some information on the recall of the 23
ready-to-eat deli meat products produced at Establishment
#97B, which may be contaminated with Listeria monocytogenes.
Some reports indicate that the 23 products involved in this
recall carry Best Before dates ranging from September 30 to
January 1, 2009, or indicate only a single Best Before date;
such coding information is not accurate.
The products involved in this recall include those bearing
all Best Before dates up to and including the dates
indicated in the list of affected products on the CFIA
website. The CFIA is advising the public to carefully review
the list of affected products, and identify Best Before
dates on a product-by-product basis.
The alert had noted that these products may also be sold at
retail and deli counters. Since at such locations the
original product identity and Best Before code may not be
evident, consumers who may have a concern with their deli
meat products are advised to check with their retailer to
determine if the purchase contained the recalled products.
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 Listeria monocytogenes, visit the Food
Facts web page:
http://www.inspection.gc.ca/english/fssa/concen/causee.shtml
For information on receiving recalls by e-mail, or for other
food safety facts, visit our website at
www.inspection.gc.ca.
ONTARIO:
Another death tied to tainted meat
21.aug.08
Winnipeg Sun
Don Peat
http://winnipegsun.com/2008/08/21/6527566.html
At least two deaths have been linked to the strain of
Listeria prompting a massive Canada-wide recall of meat
products.
The Ontario deaths – confirmed by health units in Hamilton
and Peterborough – surfaced yesterday amid the recall of
ready-to-eat deli meat products from restaurants, deli
counters and old age homes.
In a press release today, the Peterborough County-City
Health Unit said there were two cases of Listeria
monocytogenes reported in their area. The bacteria was
listed as "contributing to the cause of death in one case."
Hamilton health officials confirmed a Listeria-linked death
in their area but stressed the connection to this particular
strain of the bacteria isn't clear.
ONTARIO:
Planned cuts to food scrutiny questioned
20.aug.08
Globe and Mail
Bill Curry
http://www.theglobeandmail.com/servlet/story/RTGAM.20080820.wrecall2ottawa21/BNStory/National/home
OTTAWA -- A major meat recall by a Toronto packing plant has
ensnared the Harper government in a controversy over food
safety on the eve of a possible federal election.
Liberal agriculture critic Wayne Easter and other opposition
MPs are demanding answers from Agriculture Minister Gerry
Ritz over a leaked cabinet document that outlines plans to
give the food industry a greater role in the inspection
process.
The document also spells out plans to cut millions in
federal spending on surveillance for mad-cow disease.
While the plans have yet to be approved, critics say they
would leave Canadian consumers more vulnerable to food-borne
illnesses such as the current outbreak of listeriosis,
caused by the Listeria monocytogenes bacterium.
Ann Clark, a plant agriculture professor at the University
of Guelph, said the Canadian Food Inspection Agency's plans
to give industry a greater role in food inspection would
make food recalls more likely, stating, “No question about
it,” she said. Dr. Clark said the problem of food safety has
become almost “not fixable” because of the food industry's
massive scale.
“That's not to say that a small butcher can't make mistakes,
but at best, he's going to kill off a few of his neighbours.
When you take that same mistake and you put it into a plant
that serves millions, the risk is vastly expanded,” she
said.
Speaking on behalf of the CFIA, Canada's chief veterinary
officer, Dr. Brian Evans, said the proposals would allow
CFIA inspectors to focus on new areas as the food system
evolves. Dr. Evans said he understands that some would be
concerned about the change given how it is being presented.
“The perception in how its being presented at this time is
that we are walking away. We will not have presence, or we
won't be carrying out inspections and that in fact is not
the case,” he said. “What we talking about is recognizing
there is a very clear responsibility on the part of
industry. Government can never regulate or inspect its way
to total food safety.”
Mr. Easter, the Liberal MP, heard from Dr. Evans this week
at committee but remains unconvinced, saying this week's
outbreak shows the need to do more, not less.
“You're never going to be 100 per cent,” he said. “But for
heaven's sake, we ought to make the system better not
increase the risk.”
Listeria – a
nightmare in a processing plant
20.aug.08
Globe and Mail
James Rusk
http://www.theglobeandmail.com/servlet/story/RTGAM.20080820.wrecalllisteria21/BNStory/Front
The latest listeria outbreak will fade, but one expert on
food-borne pathogens says he hopes people will learn from it
and take their own precautions against the potentially
deadly bacteria.
Cornell University food science professor Martin Wiedmann
was quoted as saying, “What I worry about with these
outbreaks is that people throw up their hands and say:
‘There is this big company that has contaminated our food
and there is nothing that we can do. There are certain foods
to avoid, you keep your refrigerator cold. Is the risk going
to go down to zero? No. Are you going to reduce the risk for
yourself significantly? Absolutely.”
People who are old, have weak immune systems or are pregnant
should stay away from certain foods, such as soft cheeses,
smoked fish, all deli meats and raw milk, he suggests. In
the kitchen, “don't use the same equipment to touch raw food
and cooked food, wash your hands, keep your refrigerator
cold,” Dr. Wiedmann said in a telephone interview from
Ithaca, N.Y.
The story says that listeria can hide in the nooks and
crannies of equipment, lying dormant under conditions where
another bacteria would starve. While it is killed by
pasteurization or cooking, it can infect food in the window
of time between cooking and packaging, when food is being
cooled or sliced, he said.
The industry tries to deal with it in two ways.
“A lot of the effort has been in redesigning equipment to
make it cleanable, and also to develop better cleaning and
sanitation approaches. Things like, you take a piece of
equipment, put it under a tarp and inject steam into it to
get the whole thing up to a high enough temperature, so you
get steam penetrating everything,” he said.
On top of that, plants closely monitor their products by
taking samples and testing them for bacteria. If listeria is
detected, they intensify their efforts to clean it up. But
efforts to keep the level of listeria low in products
leaving a processing plant may not be enough.
Because listeria can grow at low temperatures, it has to be
refrigerated and held below 4 degrees Celsius through the
whole distribution chain.
US:
Investigation of outbreak of infections caused by Salmonella
Saintpaul
20.aug.08
Department of Health and Human Services
Center for Disease Control and Prevention
http://www.cdc.gov/salmonella/saintpaul/
CDC is collaborating with public health officials in many
states, the Indian Health Service, and the U.S. Food and
Drug Administration (FDA) to investigate an ongoing
multi-state outbreak of human Salmonella serotype Saintpaul
infections. An initial epidemiologic investigation in New
Mexico and Texas comparing foods eaten by persons who were
ill in May to foods eaten by well persons identified
consumption of raw tomatoes as strongly linked to illness.
This was a strong epidemiologic association, and tomatoes
from that time period remain under investigation. After the
public warning concerning tomatoes on June 7, cases
continued to occur, though at a lower rate.
A similar but much larger, nationwide study comparing
persons who were ill in June to well persons found that ill
persons were more likely to have recently consumed raw
tomatoes, raw jalapeño peppers, and raw cilantro. These
items were commonly, though not always, consumed together,
so that study could not determine which item(s) caused the
illnesses.
After the first case-control study was conducted, clusters
of infection were detected that were associated with
specific restaurants. Most clusters involve fewer than 5 ill
persons. As of July 1, three clusters were investigated. In
one, illnesses were linked to consumption of an item
containing raw tomatoes and raw jalapeño peppers. In the
other two, illnesses were linked to an item containing raw
jalapeño peppers and no other of the suspect items. More
recently, three additional clusters were investigated.
Detailed investigations of these clusters indicate that
jalapeño peppers do not explain all illnesses. In two of
these investigations, illnesses were linked to an item
containing raw serrano peppers and raw tomatoes, but not
jalapeño peppers. In the third, illnesses were linked to an
item that contained raw jalapeños and tomatoes. Other
clusters are still under active investigation.
These epidemiological studies indicate that more than one
food vehicle is involved in this outbreak. No one food item
can explain the entire outbreak. Although rare, there have
been outbreaks in the past in which more than one food
source has been implicated.
At present, information indicates that jalapeño and serrano
peppers grown, harvested, or packed in Mexico are the cause
of some clusters and are major food vehicles for the
outbreak. Although tomatoes currently on the market are
safe, raw tomatoes consumed early in the outbreak are still
under investigation. The outbreak strain Salmonella
Saintpaul has been isolated twice from jalapeño peppers and
once from serrano peppers. These foods were sampled as the
result of traceback investigations based on the
epidemiologic investigations of clusters. An FDA laboratory
detected the outbreak strain Salmonella Saintpaul in a
sample of a jalapeño pepper obtained from a distribution
center in McAllen, Texas. The distributor is working with
FDA to recall the contaminated product in the United States.
The peppers were grown in Mexico. An FDA laboratory detected
the outbreak strain Salmonella Saintpaul in a sample of a
serrano pepper and an agricultural water sample collected on
a farm in Mexico that supplied peppers to the distribution
center in McAllen, Texas. Results from the FDA laboratory
therefore confirm that this outbreak was caused by at least
two produce items, raw jalapeño and raw serrano peppers. In
addition, the Laboratory Services Division of the Colorado
Department of Public Health and Environment detected the
outbreak strain Salmonella Saintpaul in a jalapeño pepper
provided by an ill individual. The state health department
is working with the FDA to determine the origin of the
jalapeño pepper.
Since April, 1434 persons infected with Salmonella Saintpaul
with the same genetic fingerprint have been identified in 43
states, the District of Columbia, and Canada. These were
identified because clinical laboratories in all states send
Salmonella strains from ill persons to their State public
health laboratory for characterization.The number of ill
persons identified in each state is as follows:Alabama (6
persons), Arkansas (21), Arizona (59), California (16),
Colorado (17), Connecticut (5), Florida (4), Georgia (42),
Idaho (6), Illinois (120), Indiana (21), Iowa (2), Kansas
(21), Kentucky (2), Louisiana (3), Maine (1), Maryland (39),
Massachusetts (30), Michigan (28), Minnesota (31),
Mississippi (2), Missouri (20), Montana (1), New Hampshire
(6), Nevada (14), New Jersey (16), New Mexico (114), New
York (41), North Carolina (28), Ohio (10), Oklahoma (38),
Oregon (11), Pennsylvania (15), Rhode Island (3), South
Carolina (2), Tennessee (10), Texas (556), Utah (2),
Virginia (31), Vermont (2), Washington (18), West Virginia
(1), Wisconsin (13), and the District of Columbia (1). Five
ill persons are reported from Canada. Four appear to have
been infected while traveling in the United States; the
travel status of the fifth ill person is unknown.
Among the 1391 persons with information available, illnesses
began between April 16 and August 8, 2008, including 101 who
became ill on July 1 or later. These numbers include those
with estimated onset dates as well as those with reported
onset dates. The latest reported onset date is August 8. The
latest estimated onset date is August 5. Additional
laboratory testing has determined a Salmonella Saintpaul
isolate from a patient with illness onset on April 10 does
not match the outbreak strain. This case has been removed
from the case count.
Patients range in age from <1 to 99 years; 50% are female.
The rate of illness is highest among persons 20 to 29 years
old; the rate of illness is lowest in children 10 to 19
years old and in persons 80 or more years old. At least 273
persons were hospitalized. A man in his eighties who died in
Texas from cardiopulmonary failure had an infection with the
outbreak strain at the time of his death; the infection may
have contributed to his death. A man in his sixties who died
in Texas from cancer had an infection with the outbreak
strain of at the time of his death; the infection may have
contributed to his death.
The outbreak can be visually described with a chart showing
the number of persons who became ill each day. This chart is
called an epidemic curve or epi curve. Please see
Interpretation of Epidemic Curves During an Active Outbreak.
It shows that the number of persons who became ill peaked
during May and decreased in June. The average number of
persons who became ill in recent weeks continues to
decrease, indicating that the outbreak is ending. The
average number of persons who became ill each day between
May 21 and June 1 was 38, between June 13 and 23 was 24, and
between July 5 and July 15 was 4. More recent illnesses may
not yet be reported because it takes an average of 2-3
weeks. between when a person becomes ill and when the
illness is reported. (see the Salmonella Outbreak
Investigations: Timeline for Reporting Cases).
Only 18 persons infected with this strain of Salmonella
Saintpaul were identified in the country during April
through August of 2007. The previous rarity of this strain
and the distribution of illnesses in all U.S. regions
suggest that the implicated food is distributed throughout
much of the country. Because many persons with Salmonella
illness do not have a stool specimen tested, it is likely
that many more illnesses have occurred than those reported.
Some of these unreported illnesses may be in states that are
not on today's map.
Clinical features of Salmonella Infection
Most persons infected with Salmonella develop diarrhea,
fever, and abdominal cramps 12-72 hours after infection.
Infection is usually diagnosed by culture of a stool sample.
The illness usually lasts 4-7 days. Although most people
recover without treatment, severe infections may occur.
Infants, elderly persons, and those with impaired immune
systems are more likely than others to develop severe
illness. When severe infection occurs, Salmonella may spread
from the intestines to the bloodstream and then to other
body sites, and can cause death. In these severe cases,
antibiotic treatment may be necessary.
Advice to consumers
FDA is advising consumers that they should avoid raw
jalapeño peppers and raw serrano peppers and foods that
contain them, if they were grown, harvested, or packed in
Mexico. Jalapeño and serrano peppers grown in the United
States are not connected with this outbreak. Commercially
canned, pickled, and cooked jalapeño peppers are also not
connected with the outbreak.
This new advisory is based on evidence gathered during a
multi-week, intensive investigation conducted in partnership
with FDA and several states to find the source of the
contamination which led to the outbreak.
FDA has indicated that tomatoes on the market today are safe
to consume.
Consumers everywhere are advised to follow the general food
safety guidelines below:
* Refrigerate within 2 hours or discard cut, peeled, or
cooked produce items
* Avoid purchasing bruised or damaged produce items, and
discard any that appear spoiled.
* Thoroughly wash all produce items under running water.
* Keep produce items that will be consumed raw separate from
raw meats, raw seafood, and raw produce items.
* Wash cutting boards, dishes, utensils, and counter tops
with hot water and soap when switching between types of food
products.
Consumers are reminded that vegetables are an important part
of a healthy diet and that cooking vegetables kills
bacteria, including Salmonella.
FDA information on this investigation can be found at:
http://www.fda.gov/oc/opacom/hottopics/tomatoes.html*
UK: 100
struck down by norovirus
21.aug.08
Western Morning News
http://www.thisiswesternmorningnews.co.uk/news/100-struck-Norovirus-resort/article-281308-detail/article.html
More than 100 people in a seaside resort have been struck
down by norovirus, which first broke out in Mawgan Porth,
near Newquay, around two weeks ago.
It is thought heavy rain may have caused sewerage systems to
overflow, and the number of people falling ill at campsites,
hotels and private homes has escalated from 50 on August 15,
to 101 yesterday.
Geoff Fish, head of environmental health, said: "My advice
is always to regard streams across beaches with caution,
there is an enhanced risk of bugs in the water when there's
heavy rain.
"Any streams which go across beaches will always have a
degree of contamination, because the water flow comes from
fields with animals in.
"This contamination increases in times of heavy rain, so we
are telling people not to go in the river and there are
signs on the beach."
NEW ZEALAND:
Dunedinites urged to wash hands
21.aug.08
Newstalk ZB
http://www.newstalkzb.co.nz/newsdetail1.asp?storyID=143096
Otago District Health Board is relying on people to wash
their hands to help prevent the spread of norovirus.
A further four patients and four staff have developed
symptoms since 5pm yesterday. There are currently 30
patients in isolation at Dunedin Hospital, and there are now
three wards closed to admissions.
UK: Sun, sea,
sand and salmonella
21.aug.08
Crewe & Nantwich Guardian
Mark Hilditch
http://www.creweguardian.co.uk/news/3610228.Sun__sea__sand_and_salmonella/
A young Crewe couple are taking legal action after one of
them suffered Salmonella food poisoning while on holiday in
Turkey.
Richard Pickles, aged 25, and James Fairbrother, 20, from
the West End in Crewe, travelled to Hotel Kervansaray, in
the Marmaris resort in Turkey in June. Four days before they
were due to fly back, Mr Fairbrother fell ill with severe
diarrhoea, stomach cramps and fever. Having been warned by
the holiday rep of the potential expense of consulting the
hotel doctor, Mr Fairbrother did not seek medical attention
whilst at the resort.
Since returning to the UK Mr Fairbrother has been diagnosed
with salmonella food poisoning and continues to suffer the
after effects of his illness.
Mr Pickles said: “Dishes of food served in the restaurant
were left uncovered, hot food from the kitchen was added to
old food which had been sat out and some of the food seemed
to be reheated and recycled from one meal to the next such
as ham and bacon.
“The restaurant in general seemed dirty and cats were seen
to be wandering in and out of the eating area and nothing
was done to get rid of them.
“The electrics and plumbing in their room was in a poor
state of repair and there seemed to be a lingering odour of
sewage throughout the hotel.”
He said the misery was compounded by the fact that the
all-inclusive holiday, which cost around £1,000, had been
paid for by money inherited from his grandmother.
KANSAS: Rapid
test for pathogens developed by K-State researchers could be
used to detect diseases used by bioterrorists
21.aug.08
K-State Media
Katie Mayes
MANHATTAN -- Dangerous disease often spreads faster than it
takes to diagnose it in the lab. To remedy that, researchers
at Kansas State University have developed a test to bring
that time from days down to hours.
Sanjeev Narayanan, assistant professor, and Greg Peterson,
research microbiologist, both in the department of
diagnostic medicine and pathobiology, use a device called a
DNA spotted microarray to seek out the specific genetic
markers that set one pathogen apart from another and
determine antibiotic resistance.
Traditionally, it takes days and multiple lab workers to
screen a sample of soil, water or feces for just one
pathogen. Additional time is then needed to look for
resistance to antibiotics. The new test developed at
K-State simultaneously looks for multiple diseases and
antibiotic resistance, reducing the time it takes from
sampling to diagnosis to about 24 hours.
"We needed a mass, high through-put system," Narayanan said.
"The longer a serious disease goes undiagnosed, the harder
it is to treat and the further it can spread."
Narayanan and Peterson have analyzed DNA of hundreds of
pathogens and synthesized DNA probes for the specific
genetic sequences that set each pathogen apart. So far they
can detect as many as 557 genes, making it possible for them
to screen for 40 different species of bacteria, 1,200
serotypes of Salmonella, five common serotypes of E. coli,
and resistance to the 45 most common antibiotics used to
treat human and animal illnesses caused by these pathogens.
When a sample is submitted, technicians extract and
fluorescently label total DNA, and run a microarray to check
whether a particular gene is present. Narayanan said the
next step will be to develop a test that indicates how much
of a pathogen is present, or rather how bad an infection is.
Narayanan said that he and Peterson developed the test
because most human and animal infections are caused by a
mixture of pathogens.
Under the current practice, it literally takes days to
isolate and identify each individual pathogen and generate
their antimicrobial resistance profiles. This means
physicians and veterinarians often start antibiotic
treatment before knowing exactly what they're up against.
"This new test will eliminate a lot of the guesswork,"
Narayanan said.
It will tell the doctor how many different kinds of
pathogens are in a sample and which antibiotics won't work,
all in a shorter time frame.
The test's efficiencies also translate into lower cost, he
said.
Should the U.S. ever be attacked with biological weapons,
Narayanan said the new test also will help in quickly
identifying all of the bacterial pathogens used.
"Being able to get such quick results for so many pathogens
at once will become critical in case of bioterrorism," he
said. "Under that scenario, every minute counts in providing
treatment or preventing disease spread."
Also, such pathogens would likely be engineered for
resistance to common drug treatment and the new test would
determine such resistance rapidly, Narayanan said.
The test is currently being used in research labs at
K-State's College of Veterinary Medicine to detect animal
and zoonotic pathogens; zoonotic pathogens can be
transmitted between humans and animals. The test also is
being used to monitor the flow of genetic elements in food
production systems, such as feedlots. However, Narayanan
hopes the test one day will be used to enhance the clinical
diagnosis of animal and human infections.
The quick test was developed out of research work funded by
a $100,000 K-State Targeted Excellence grant.
AUSTRALIA:
Keeping an eye on food recalls
20.aug.08
Food Surveillance News - Winter edition
Food Standards Australia New Zealand
http://www.foodstandards.gov.au/newsroom/foodsurveillancenewsletter/winter2008.cfm
Government agencies in Australia and New Zealand constantly
monitor the food supply to ensure that it is safe, and that
foods comply with standards including for microbiological
contaminants, pesticide and veterinary medicine residue
limits and chemical contamination.
Food identified as a risk to public health and safety is
recalled. FSANZ is the coordinating agency for all food
recalls in Australia and the New Zealand Food Safety
Authority (NZFSA) is the responsible authority in New
Zealand.
Over the 2008 autumn season the number of recalls in New
Zealand has been less than average, while in Australia there
have been more than usual.
Australian recalls over the months of April to June
included:
* Woolworths recalled all its lamb products sold in
supermarkets, except in Queensland where the only products
affected were: Lamb and Cheese Rissoles, Lamb Mini Roast and
Economy Burgers. The company said the reason for its
consumer level recall was as a precaution only and followed
the detection of a strange odour coming from a number of
lamb products processed by Gregory M (GM) Scott Pty Ltd in
Cootamundra. Lamb products with a use by date between
31/05/08 to 23/06/08 and 07/06/08 to 14/06/08 for QLD only
may have been exposed to these vapours. There were no
reports of consumer illness or injury.
* Unibic Australia Pty Ltd ordered a voluntary consumer
level recall of its Unibic Anzac Biscuits – 375g Value packs
due to the possibility the packs (with a best before date of
26/03/09) may have been contaminated with metal pieces which
may pose a health risk if swallowed.
* Australian International Foods Pty Ltd advised customers
of a voluntary consumer level recall on a number of its
foods because it feared they may have been contaminated with
metal wire which may have posed a health risk if swallowed.
The products were:
o Darshan Savoury Beef Rolls, 300 gms
o Darshan Savoury Chicken Rolls, 300 gms
o Darshan Savoury Vegetable Rolls, 300 gms
o Darshan Assorted Mini Rolls, 450 gms
o Darshan Entertainment Pack, 400 gms
All these foods had best before dates of 11/02/09 to
14/04/09.
* Nutricia Australia Pty Ltd voluntarily recalled 110g glass
jars of baby food named Golden Circle Little Extras From 6+
months Orchard Fruit Gels as a precautionary health and
safety measure, following a report of an unverified foreign
object. The recall applied only to the product with the
nominated size and best before dates 12/9/09 and 13/9/09 and
bought from Woolworths or Safeway.
* Patak’s Foods Ltd (UK) through its Australian distributor
(General Mills Australia Pty Ltd) recalled all 540g jars of
Rogan Josh Simmer Sauce with a Best Before date of
20/05/2009. The sauces potentially contained glass
fragments.
* Safcol Australia Pty Ltd voluntarily recalled its SAFCOL
95g Premium Selection Tuna Range with Gold Foil Top
Packaging and SAFCOL 95g Sandwich Delite Tuna Range with
Gold Foil Top Packaging. The company feared the foil lids
might come loose causing the contents to spoil. The recall
applied to all products in the specified ranges except the
Safcol Premium Selection Tuna Extra Virgin Olive Oil, which
is sealed with a metal ring pull top.
* Alba Cheese Manufacturing Pty Ltd recalled its Alba Cheese
Shredded Mozzarella, 3kg, 1kg and 500gm plastic bags with
recall dates of 25/04/08 due to indications of Listeria
monocytogenes contamination. No other Alba Cheese
Manufacturing Pty Ltd foods were affected by this recall.
* Coles supermarkets voluntarily recalled two flavoured lamb
mini roast products sold in Coles, BI-LO and Pick ‘n Pay
stores throughout Australia. The affected products
were:You’ll Love Coles branded lamb mini roast with savoury
mint flavouring with Best Before dates up to and including
11th April 2008, and You’ll Love Coles branded lamb mini
roast with herb and mustard flavouring with Best Before
dates up to and including 11th April 2008. No other
flavoured lamb products were affected. Coles recalled the
foods due to the non-labelling of an allergen (soy).
* Ridders Fresh Smallgoods voluntarily recalled Farmwood
Delicatessen Smoked Chicken Breast 500g sold through ALDI
Stores in New South Wales, Victoria and Australian Capital
Territory after tests revealed the possible presence of
Listeria monocytogenes. The plastic wrapped chicken had a
Use By date of 10/04/08.
* P & M Quality Smallgoods Pty Ltd recalled Courtway Double
Smoked Ham in 300g plastic containers with a laminate top
sold through ALDI Stores in NSW, Queensland, Victoria and
the ACT, due to indications of Listeria monocytogenes
contamination. The containers had a Use By date of 04/04/08.
* Gaybill’s Goat Dairy voluntarily recalled its
Unpasteurised Frozen Goat Milk in 1 litre and 2 litres
plastic bottles with a Use By date of 28/05/08. Gaybill’s
recalled the milk in response to tests which indicated the
presence of Salmonella Zanzibar. Symptoms of Salmonella
poisoning are vomiting, diarrhoea and abdominal pain which
persists for more than 24 hours.
* Goodman Fielder Limited voluntarily recalled its Praise
Seafood Sauce in 370mL plastic squeezy bottles with a Best
Before date of 15/11/08 because the bottles contained an
amount of fish, malt and barley which was not clearly
identified on some of their labels.
There were just five recalls in New Zealand over the same
period:
* Quality Supply Ltd recalled its Bacchus Energy Drink,
regular and sugar free varieties in 250ml cans, because they
lacked a mandatory advisory statement. The drinks contained
a small amount of royal jelly which has been reported to
cause severe allergic reactions and in rare cases
fatalities, especially in asthma and allergy sufferers. The
drinks have a Best Before date of 28/12/09.
* The New Zealand Food Safety Authority (NZFSA) ordered a
recall of Chinese herbal teas, warning people not to consume
in any way seeds that may be found in such teas made from
the plant Abrus Cantoniensis. The teas were sold in retail
packs under various brand names such as Heng Ming through
Asian supermarkets and also sold by Eastern medicine
outlets. The teas may also be sold under the names Canton
Love Pea or Herba Abri. NZFSA advised anyone with the
product not to consume it and to return it to the place of
purchase. This plant product is not permitted to be sold as
a food or food ingredient under the Australia New Zealand
Food Standards Code. It is believed that the seeds and
possibly the seed pods are toxic.
* Comb honey contaminated with toxins from the native tutu
plant. People who should be alerted to this recall are those
that have purchased honey from the Coromandel Peninsula from
early January 2008. Three outlets in Whangamata sold the
honey: Quarry Orchard, Valley Orchards and Meat at the
Beach. The number of suspected cases is now 22. The NZFSA is
advising anyone buying honey to check with their supplier
that the harvested comb honey meets all food safety
requirements. The NZFSA is also advising people that if they
feel they might have suffered an illness associated with
honey, to contact the Waikato District Health Board’s
helpline on 0800 276 216 for information and advice. The two
brands of comb honey produced by Projen Apiaries are
Wentworth Valley and Moana Point, as pictured below. There
are a number of containers of this honey still unaccounted
for and NZFSA is keen to locate them. The authority would
like all consumers who may have already eaten these products
or disposed of them to contact the 0800 helpline with
details.
FSN_winter_08_moanaFSN_winter08_wentworth_honey
* Heller Tasty Ltd is recalling its lamb and mint sausages
after small pieces of soft blue plastic were found in them.
There have been no reports of illness; however any person
concerned about their health should seek medical advice. The
affected sausages have been sold through New World, Pak ‘n’
Save and Fresh Choice supermarkets in the South Island
between 26 February and 6 March 2008.
* Ceres Enterprises Ltd, Venerdi Ltd, Organic Bakeworks Ltd
and Paraoa Bakehouse are recalling a number of foods which
may contain broken glass particles. These foods are:
+ Ceres Organics - Organic Sunflower Seeds 300g Best Before
22/1/09 to 20/2/09.
+ Venerdi - Spelt Seven Seed Sourdough Best Before 23/2/08
to 26/2/08, Full Flavour Six Seed G/F Best before 10/2/08 to
26/2/08.
+ Organic Bakeworks - Liberte Sunflower & Linseed G/F Bread
540g Best Before 4/2/08 to 25/2/08, Liberte Sour Seed G/F
Bread 560g Best Before 4/2/08 to 25/2/08, Organic Carrot
Sultana Cookies Best Before 28/2/08 to 10/3/08, Organic
Coconut Cookies Best Before 28/2/08 to 10/3/08 or Gluten
Free Bread Crumbs 300g Best Before 1/11/08 to 25/11/08.
+ Purebread - Crunchy Granola 600g Best Before 25/7/08 to
20/8/08.
Also, anyone buying any item containing sunflower seeds from
any of the health food stores listed within the past month
should check with the store to ensure that the product
bought is not affected.
FSnet is produced by the
International Food Safety Network at Kansas State
University, and is supported at the Gold Fork level by:
Marler Clark.
FSnet is supported at the Sterling Fork level by: CropLife
Canada, Ontario Ministry of Agriculture, Food and Rural
Affairs , New Zealand Food Safety Authority, Monsanto
Canada, and the Ontario Cattlemen's Association.
Fsnet is supported at the Silver-plate Fork level by: The
National Restaurant Association, Unilever, Sholl Group/Green
Giant Fresh, Feedlot Health Management Services, McDonald's,
and Syngenta Crop Protection Canada.
The Food Safety Network presents a unique opportunity to
bring together all those associated with agriculture and
food, to enhance the safety of the food supply. To provide
financial support to the Food Safety Network, please visit
http://www.foodsafety.ksu.edu/en/donations.php. For
information on collaboration or fee-for-service
opportunities, please contact Dr. Doug Powell:
dpowell@ksu.edu
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For more information about the FSnet research program,
please contact:
Dr. Douglas Powell
associate professor
dept. diagnostic medicine/pathobiology
Kansas State University
Manhattan, KS
66506
cell: 785-317-0560
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http://www.foodsafety.ksu.edu
archived at
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