On December 23, 2013, Flat Creek Farm & Dairy of Swainsboro, GA announced a recall of its Heavenly Blue Cheese and Aztec Cheddar cheese. The purpose of this updated press release is to provide the correct lot number for the Aztec Cheddar cheese. The lot number that appears on the Aztec Cheddar cheese is 130823XCAZ, not 130823XAZ as previously reported. As of December 24, 2013, all customers that purchased the product have been notified and all products have been either recovered or destroyed. Since the previous recall, the dairy has conducted extensive independent testing and results come back negative for any contamination.

The 90 pounds of Heavenly Blue and 78 pounds of Aztec Cheddar cheese, were recalled because of potential contamination by Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis, no illnesses have been reported to date.

The cheeses were distributed in certain parts of Georgia and Florida and (6) online orders (www.flatcreekdairy.com), which have all been notified. The product was packed in clear plastic and ranged in sizes from ½ pound to whole wheels. The recall was specific to product marked with the lot codes 130916XHB (Heavenly Blue) and 130823XCAZ (Aztec Cheddar), which can be found on the front of the package.

The recall was the result of a routine sampling program conducted by the Georgia Department of Agriculture, which revealed that the finished products were potentially contaminated.

Lochiel Enterprises Limited of Sherbrooke, Nova Scotia, is recalling 56 lbs. of smoked salmon products because of potential Listeria contamination.

The recalled products are St. Mary’s River Smokehouses Oven Smoked Salmon Stix, Chili Mango Flavor, in a 4 oz. black Styrofoam tray with an outer sleeve bearing the UPC Code 6 2642510092 9. The recall is specific to products marked with the production code 347 31## on a sticker on the end of the styrofoam tray.

The salmon was distributed in Maine, New Hampshire, Massachusetts, Vermont and New York through retail stores.

The recall was the result of a routine sampling program by FDA which revealed that samples of the finished products contained the Listeria. Lochiel Enterprises Limited has voluntarily initiated the recall and is continuing its investigation.

There have been numerous recalls of smoked salmon with a touch of Listeria – See FDA Recall Database.

The South Dakota Department of Agriculture (SDDA) is reporting listeria in a sampling of bottled raw (unpasteurized) milk from Jerseydale Farms near Brookings, S.D.

The South Dakota Department of Agriculture advises consumers that bottled raw milk recently purchased from this business may contain harmful bacteria that can lead to listeria infection.

The contaminated bottled raw milk was sold in the Brookings County area. If you have purchased this bottled raw milk, SDDA advises the product be discarded or returned.

State bottled raw milk rules require permits for dairies selling raw milk directly to consumers. Inspections are required at least annually depending on grade of milk; dairies must also submit samples monthly for bacteria and residue testing.

According to the South Dakota Department of Health, listeria can cause serious and sometimes fatal infections in young children, frail or elderly people and individuals with weakened immune systems. Listeria infection can cause miscarriages and stillbirths among pregnant women. A person with listeriosis may have fever, muscle aches and sometimes nausea or diarrhea. If infection spreads to the nervous system, headache, stiff neck, confusion, loss of balance or convulsions can occur.

After two Salmonella outbreaks (sickened over 500) linked to its plants that caused no shutdown, and an infestation of cockroaches (sickening zero) that caused a shutdown, according to today’s Foster Farms press release, Foster Farms resumed operations at its Livingston, Calif., poultry plant this morning, Wednesday, Jan. 22. All plant employees have been called back to work. The company put a voluntary hold on plant operations Sunday, January 12, to dedicate additional time to ensuring that its preventative plan was fully realized with the most effective treatment protocols in place.

Production was temporarily shifted to Foster Farms’ other Calif., facilities during this time as Foster Farms brought full attention to implementing its USDA-FSIS-approved preventative plan in Livingston. With all employees now back to work, Foster Farms expects to add weekend shifts and provide overtime to hourly plant employees in the coming weeks.

Foster Farms President Ron Foster commented, “Although this has been a challenging time, we remain committed to the highest level of quality and food safety through all aspects of our plant operations and will emerge a stronger company.”

What about the sickened consumers?  And, where did the cockroaches go?

Year old Salmonella outbreak announcement slipped into FDA Warning Letter

According to a recently released FDA Warning Letter, in early 2013 ARO was associated with three Reportable Food Registry (RFR) reports that detailed positive Salmonella findings detected in two shipments of raw pistachios.  In addition, according to the letter, a cluster of salmonellosis infections reported from January through May 2013, were investigated by local, state, and federal public health and regulatory agencies. Epidemiological data from the outbreak investigation coupled with results of FDA inspection findings and analyses from product and environmental samples collected from ARO’s processing facility indicate that pistachios were the likely source of the Salmonella outbreak.

During the May 21st through May 24th, 2013 inspection, environmental samples were collected from various locations within ARO’s processing facility and analyzed. The analysis revealed the presence of Salmonella enterica serotype Senftenberg (S. senftenberg) in seventeen (17) subsamples.

During the FDA inspection, investigators observed the following significant violation:

a.         An employee in the roasting room was observed repeatedly touching the bottom of shipping boxes that were resting on the floor and then touching roasted, ready-to-eat, pistachios without washing or sanitizing hands.

b.         Maintenance personnel were observed entering and exiting the hand sorting room through a door that opens directly to the outside of the facility. Apparent bird droppings were observed on the floor of the outside areas where maintenance personnel were observed working and entering the hand sorting room.

c.         Inside the hand sorting room, two buckets containing floor sweepings of pistachios, dust, and debris, were observed near the hand sorting production lines. During the inspection, ARO stated that the buckets of floor swept pistachios would be reworked into finished product.

d.         The movement of employees from the outside of the facility (where apparent bird droppings were observed) into the hand sorting room may introduce contaminants into the facility and contaminate finished food, particularly based on the practice of reworking pistachios from the floor.

I wonder how many ads they will need to run to now make you buy pistachios?

I moved up one spot from 2013 on the Daily Meals List, but was No. 46 in 2012, but not on it at all in 2011.  Here is 2014’s:

50. Danielle Nierenberg and Ellen Gustafson, Co-Founders, The Food Tank
49. Adam Rapoport, Editor in Chief, Bon Appetit
48. Matt Maloney, CEO, GrubHub Seamless
47. Bill Marler, Foodborne Illness Lawyer and Attorney
46. Steve Ells, Founder/ Co-CEO, Chairman, Chipotle Mexican Grill
45. Tom Colicchio, Chef-Restaurateur and TV Personality
44. Catherine Cassidy, Vice President and Editor-in-Chief, Taste of Home
43. Ingrid Newkirk, President and Co-Founder, People for the Ethical Treatment of Animals
42. Mark Bittman, Journalist and Author
41. Tracey Ryder, President and CEO, Edible Communities Publications
40. Dana Cowin, Editor-in-Chief, Food & Wine
39. Alice Waters, Chef-Restaurateur and Founder and Director, The Edible Schoolyard Project
38. Dawn Sweeney, President and CEO, National Restaurant Association
37. Thomas Keller, Chef-Restaurateur
36. Susan Ungaro, President, James Beard Foundation
35. Danny Meyer, Restaurateur
34. Michael Pollan, Author
33. Bill Shore, Founder and CEO, Share Our Strength
32. Dan Bane, Chairman and CEO, Trader Joe’s
31. Bob Aiken, President and CEO, Feeding America
30. Steve Spinner, CEO, President, and Director, United Natural Foods, Inc.
29. Julie Packard, Executive Director and Vice-Chairman, Monterey Bay Aquarium
28. John Mackey, Founder and Co-CEO, Whole Foods Market
27. David Kirchhoff, CEO, Weight Watchers International
26. Mario Batali and Joe Bastianich, Chef/ Restaurateurs
25. David Murdock, CEO, Dole Food Company
24. Kevin Systrom, Co-Founder and CEO, Instagram
23. Ben Silbermann, Founder and CEO, Pinterest
22. Michelle Obama, First Lady of the United States
21. Rodney McMullen, Chairman and CEO, The Kroger Co.
20. Fred DeLuca, Co-Founder and President, Subway
19. Bob Tuschman, General Manager and Senior Vice President, Food Network
18. José Andrés, Chef-Restaurateur
17. Pamela Bailey, President and CEO, Grocery Manufacturers Association
16.  Paul Grimwood, CEO and Chairman, Nestlé USA
15. Donald Thompson, Vice Chairman and CEO, McDonalds
14. Pete Wells, Restaurant Critic, The New York Times
13. Craig Jelinek, CEO, Costco
12. Donnie Smith, President and CEO, Tyson Foods
11. William J. Delaney III, CEO, Sysco
10. David MacLennan, Chairman and CEO, Cargill
9. Jeremy Stoppelman, Co-Founder and CEO, Yelp
8. Jack Menzel, Product Managing Director, and Dan Entin, Director of Digital Product Management, and their teams, Google
7. Patricia Woertz, Chairman, President, and CEO, Archer Daniels Midland
6. James P. Hoffa, General President, International Brotherhood of Teamsters
5. Indra Nooyi, Chairman and CEO, Pepsi
4. Michael R. Taylor, Deputy Commissioner for Food, Federal Drug Administration
3. Doug McMillion, President and CEO, Walmart
2. Hugh Grant, Chairman, President, and CEO, The Monsanto Company
1. Thomas Vilsack, Secretary, USDA

According to recent research, once Salmonella bacteria get into a food processing facility and have an opportunity to form a biofilm on surfaces, it is likely to be extraordinarily difficult, if not impossible, to kill it, according to a study published ahead of print in the journal, Applied and Environmental Microbiology.

A biofilm is any group of microorganisms in which cells stick to each other on a surface. These adherent cells are frequently embedded within a self-produced matrix of extracellular polymeric substance (EPS). Biofilm EPS is a polymeric conglomeration generally composed of extracellular DNA, proteins, and polysaccharides.

Researchers from National University of Ireland, Galway conducted a study in which they attempted to kill Salmonella biofilms on a variety of hard surfaces, using three types of disinfectant.

“We found that it was not possible to kill the Salmonella cells using any of the three disinfectants, if the biofilm was allowed to grow for seven days before the disinfectant was applied,” said Mary Corcoran, a researcher on the study. Even soaking the biofilms in disinfectant for an hour and a half failed to kill them

She warned that food-processing facilities must take strict care to keep Salmonella out of the clean areas where cooked foods get further processing and packaged.

I am working this weekend instead of watching the Seahawks – 49’s game because I will be sitting down with a couple of families this week to talk with them about the long-term complications that their children actually face because of something they ate.

It is not something that their children’s physicians have not told them, but I have to talk with them about it in the context of a lawsuit and trying to financially prepare for a unknown, but risk-filled future.

E. coli O157:H7 caused Hemolytic Uremic Syndrome (HUS), even in the best hospitals, can be a life-altering event.  Even children, who have apparently recovered normal renal function following the acute episode of HUS, have a high risk for the development of late complications from their acute episode of HUS. The risk is substantially lower in children who did not require dialysis and in children who were not oliguria or anuric while the risk is the highest in children who had oligo/anuria for more than 7 days.  However, the opposite is also true.

Among the serious complications for children with extensive renal damage caused by E. coli O157:H7 HUS are:  (1) alterations in calcium and phosphate balance, known as renal osteodystrophy, that cause the bones to become weak and soft, resulting in bone pain and susceptibility to fracture; (2) anemia—which is characterized by a low red blood cell count and consequent lack of energy; (3) growth failure caused by the damaged kidney’s inability to properly regulate the calcium necessary for bone growth; and (4) high blood pressure, which, among other things, stresses the heart and can lead to coronary artery disease, heart attack, and stroke.

Development of ESRD means the patient will require dialysis or transplantation for survival.  Most Americans who suffer ESRD opt for a kidney transplant, but the wait for a donor kidney is often a year or more.  Once the ESRD patient has only about 15% of normal filtration capacity, they will start to need dialysis.

The preferable course in a transplant situation is for a deceased or living relative (e.g. a parent or sibling over age 18 and compatible) to donate a kidney.  Fortunately, children have the shortest waiting time on the deceased donor transplant list. The average waiting time for children age 0-17 years is approximately 275-300 days; the average waiting time for a transplant candidate who is 18-44 years old is approximately 700 days.

Cost of hemodialysis can be in the range of $100,000 annually.  Cost of a transplant can be as high at $150,000 with yearly cost for anti-rejection medication being at least $20,000.

Following transplantation, a patient will require immunosuppressive medications for the rest of her life to prevent rejection of the transplanted kidney.  Medications used to prevent rejection have considerable side effects.  Corticosteroids are commonly used following transplantation.  The side effects of corticosteroids are Cushingnoid features (fat deposition around the cheeks and abdomen and back), weight gain, emotional instability, cataracts, decreased growth, osteomalacia and osteonecrosis (softening of the bones and bone pain), hypertension, acne, and difficulty in controlling glucose levels.  The steroid side effects, particularly the effects on appearance, are difficult for children, particularly teenagers, and non-compliance with the treatment regimen is a problem with teenagers due to unsightly side effects.

Cyclosporine and tacrolimus are also commonly used immunosuppressants.  Side effects of these drugs include hirsutism (increased hair growth), gum hypertrophy, interstitial fibrosis in the kidney (damage to the kidney), as well as other complications.  Meclophenalate and imuran are also commonly used, each of which can cause a low white blood cell count and increased susceptibility to infection.  Many other immunosuppressive medications and other medications (anti-hypertensive agents, anti-acids, etc.) are prescribed in the post-operative period.

Immunosuppressants like those described above function to reduce the body’s immune response, thereby preserving the transplanted kidney, which the body would otherwise recognize as foreign and dangerous, thereby setting off a chain of events that would culminate in kidney rejection.  But because a healthy and timely immune response is a critical host defense against illness, life-long immunosuppression necessarily dictates a life-long, heightened susceptibility to infection, accelerated atherosclerosis (hardening of the arteries), cancer, and chronic kidney rejection.

No kidney transplant lasts forever.  United States Renal Data Systems states that the half-life—i.e. the time at which 50% of transplanted kidneys are still functional and 50% have stopped functioning—is 10.5 years for children 0-17 whose transplanted kidney came from a deceased, unrelated donor, and 15.5 years where the kidney comes from a living, related donor.  Similar data for a transplant at age 18 to 44 years is 10.1 years and 16.0 years for a deceased donor and a living related donor, respectively.  Each transplant will be preceded by ESRD, dialysis, an increase in kidney-related medical problems and then the recovery from transplantation.

It is going to be a long week.

Listeria Cheese

Queso Fresco cheese imported illegally from Mexico and sold in a Latino grocery store in Woodburn, Oregon may be tainted with Listeria, Oregon state officials warned Friday.

Oregon’s Health Authority and Department of Agriculture launched an investigation into the dairy product after an infant in Clackamas County fell ill from the bacteria.  Officials traced the infection to batch of queso fresco, a soft white cheese manufactured in Mexico.

Officials believe the cheese was brought into the country illegally because it was found unlabeled and sold in plastic bags, the spokesman said.

Norovirus Oysters

The U.S. Food and Drug Administration is warning consumers not to eat raw or partially cooked oysters harvested from Copano Bay, in Aransas County, Texas, harvested between Dec. 26, 2013 and Jan. 9, 2014.

Oysters harvested from Copano Bay, Texas, on Dec. 26, 2013, and then shipped by Alby’s Seafood of Fulton, Texas, have been linked to six norovirus illnesses in Louisiana.

The Texas Department of State Health Services closed Copano Bay to shellfish harvesting on Jan. 9, 2014.

The FDA is warning consumers not to eat raw or partially cooked shellfish from Copano Bay, in Aransas County, Texas, harvested between Dec. 26, 2013 and Jan. 9, 2014.

Alby’s Seafood disclaimer icon has issued a recall of the oysters harvested on Dec. 26; however, other shellfish harvested from Copano Bay before it was closed may still be in the marketplace.

All shellfish dealers, restaurants, retail food establishments and consumers are advised to check the identity tags on all containers of shellfish in their inventories. If the tag indicates the shellfish were harvested from Copano Bay between Dec. 26, 2013 and Jan. 9, 2014 the product should be disposed of and should not be sold, served or eaten.

Listeria Ham

Gusto Packing, a Montgomery, Ill. establishment, is recalling approximately 67,113 pounds of sliced, spiral ham products due to concerns about possible Listeria monocytogenes contamination, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The hams were shipped to wholesalers for further distribution in Illinois, Indiana, Kentucky and Ohio, while some were exported to Canada. The following products are subject to recall:

45.5-lb. cases, with six individual sized hams each labeled “Centrella Signature, Hardwood Hickory Smoked, Spiral Sliced Ham with Natural Juices” with the case code “71292603304,” packaged on Nov. 29, 2013, having a Use or Freeze by date of “02/06/14.”

45.8-lb. cases, with six individual sized hams each labeled “AMISH VALLEY, Fully Cooked, Hickory Smoked Spiral Sliced Ham” with the case code “71292645104,” packaged on Nov. 29, 2013, having a Use or Freeze by date of “02/06/14.”

45.8-lb. cases, with six individual sized hams each labeled “AMISH VALLEY, Fully Cooked, Hickory Smoked Spiral Sliced Ham” with the case code “71292645104,” packaged on Nov. 30, 2013, having a Use or Freeze by date of “02/06/14.”

31.6-lb. cases, with four individual sized hams each labeled “Ripple Creek Farms, Fully Cooked, Ready To Eat, Hickory Smoked, Spiral Sliced Ham” with the case code “71292603312,” packaged on Nov. 30, 2013, having a Best Before date of “2014 FE 13.”

Food Safety News reports that government prosecutors today recommended sentences of five years probation for brothers Eric and Ryan Jensen, owners of the cantaloupe farm tied to one of the deadliest foodborne illness outbreaks in U.S. history. (Prosecutor’s Recommendation)Each of the Jensen brothers previously pleaded guilty in October to six counts of Introducing an Adulterated Food into Interstate Commerce that resulted in the outbreak, which killed more than 30 people and sickened at least 147 with Listeria from contaminated cantaloupes grown at Jensen Farms.

The maximum sentence for each of the six counts would have been a year in prison, a $250,000 fine, or both.

The Listeria outbreak in 2011 sickened at least 147 and killed more than 30.