Listeria - River Ranch recalls salads, some sold at Giant Eagle

Posted on May 21, 2012 by bilrob

FOOD SAFETY ALERT

Listeria – River Ranch recalls salads, some sold at Giant Eagle

Yet again, we bring you another food safety alert for Listeria. This time it is in salads. We have only just issued a listeria alert for onions in Canada. What is going on? It seems that every day we receive alerts and product recalls for milk, cheese, salads, onions ect. The food safety rules are quite clear on how to handle and store food correctly. Why is it that so many businesses let their products to become contaminated with listeria, salmonella, e-coli and worse.

We are very conscious of the food safety regulations – especially in the UK, USA and Canada. We have a very high visitor base in these countries. We will continue to relay these alerts whenever we are notified of a recall of goods or suspected contamination. We cannot stress strongly enough, the need for care and attention when handling food. If you are unsure about how to handle food safely, then you should visit our section on Food Safety at Giant Eagle carries affected River Ranch product under its The Farmers Market brand, and also uses the lettuce for its deli sandwich rings.

To date, there have been no reported cases of illness.

Upon notification from the manufacturer, Giant Eagle immediately initiated the removal of affected product from store shelves, and is in the process of contacting customers who previously purchased the product with instructions on its disposal.

River Ranch Fresh Foods, LLC of Salinas, CA is initiating a voluntary recall of retail and foodservice bagged salads, because they have the potential of being contaminated with Listeria monocytogenes following routine random retail salad finished product tests conducted in the marketplace by the Food Drug Administration.

Listeria monocytogenes is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

Retail salad products under this recall were distributed nationwide under various sizes and packaged under the brand names of River Ranch, Farm Stand, Hy-Vee, Marketside, Shurfresh, and The Farmer’s Market.

Foodservice salad products under this recall were distributed nationwide under various sizes and packaged under the brand names of River Ranch, Cross Valley, Fresh n Easy, Promark, and Sysco. The recalled retail and foodservice salad bags have either “Best By” code dates between 12MAY2012 – 22MAY2012 or Julian dates between 116 – 125.

The code date is typically located in the upper right hand corner of the bags. See attached list for the specific salad products, size, package type, UPC codes and states of distribution.

No other products, brands or code dates aside from those listed below are affected by this recall.

There have been NO reported illnesses associated with this recall.

We are working closely with the Food Drug Administration and California Department of Public Health.

Consumers who have purchased this product should not consume it and are urged to return it to the place of purchase for a full refund.

Consumers with questions can contact River Ranch at their 24-hour customer service center at 1-800-762-7708.

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Gills onions and Compliments salads recalled in Listeria scare

Posted on May 21, 2012 by bilrob

PUBLIC HEALTH WARNING – LISTERIA

Gills onions and Compliments salads recalled in Listeria scare

Yet again we have to relay a public health warning issued by the Canadian FIA for food contaminated with listeria This time the listeria alert is not in milk or cheese – but in onions.

OTTAWA—The Canadian Food Inspection Agency has announced recalls of Gills brand Fresh Diced Red Onions and Compliments brand salads because of possible Listeria contamination.

The onions were sold in 198-gram packages with a best-before date of May 17, 2012 (UPC 6 43550 00045 0, and lot code 51RDA1A2119).

They were sold in Ontario and possibly elsewhere in Canada, but so far there have been no reports linking them to any illnesses.

The agency also announced the recall of a number of Compliments brand salads, distributed by Sobeys Inc.

They included Compliments Garden Supreme (UPC 68820 10627), Compliments Simply Romaine (UPC 68820 10870), Compliments Harvest Romaine (UPC 68820 10871), Compliments American Blend (UPC 68820 10095), Compliments Coleslaw (UPC 68820 10097) Compliments Garden Salad (UPC 68820 12152) and Compliments Garden Salad (UPC 68820 12153).

The products were distributed nationally, except in Quebec, but no illnesses associated with them have been reported.

Food contaminated with the Listeria monocytogenes bacteria can cause listeriosis, a food-borne illness. Listeriosis can cause high fever, severe headache, neck stiffness and nausea.

Pregnant women, the elderly and people with weakened immune systems are particularly at risk.

Bill & Sheila’s Food Safety – Bacterial Infections -Listeria

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Summer picnic food safety tips

Posted on May 18, 2012 by bilrob

Summer picnic food safety tips

Your boyfriend didn’t appreciate getting food poisoning last summer, so make sure this year’s picnic menu meets the highest standards of food safety before heading out to the park. Think about some basic food safety rules before munching on that Tupperwared chicken salad that was sitting in a hot backpack while you romped around the grass playing Frisbee.These are also great guidelines for contractors who work in Charlotte, N.C. and other hot climates.

For starters, the typical picnic foods like potato salad and sandwiches are majorly handled in their preparation, so make sure that you wash your hands thoroughly before chopping away. You don’t just save yourself from exposure to harmful bacteria, but it’s generally a nice thing to do when preparing food for other people. Don’t you dare lick that spoon! Wipe down countertops and kitchen tile with an antiseptic solution like bleach and water before and after food prep. Food safety is not something you ignore.

I know you are anxious to get out and sit on a blanket, but try not to prepare picnic food days in advance. Cooking food in advance allows more time for harmful bacteria to grow. Plus, old food doesn’t taste or look as good as newly prepared food — something to think about as you try to impress your friends with your culinary prowess – and your knowledge of food safety techniques.

Melons such as cantaloupe and watermelon are a favorite picnic fruit, but they are actually one of the most dangerous to bring into the steamy outdoors unless kept properly cold. Salmonella, as well as other bacteria, can live in the melon’s rind. Only take melons on your picnic if you wash the outside and refrigerate them once cut into pieces.

When transporting your picnic fare, make sure that you keep the cold food cold and the hot food hot. Keep cold food in insulated containers with ice, making sure that all of the food is touching some ice. Try not to put your cooler in the trunk, as that is the hottest part of the car. If you want to keep your hot food hot, try wrapping it in a towel or blanket to transport it.

Barbequing on a picnic is also always a risk. Make sure that your utensils are properly washed and that the food is fully cooked so no harmful bacteria remain. Eat the food right away and plan ahead for any possible leftovers — food left sitting out is a welcome invitation for bacteria to grow.

Finally, be careful of bugs and insects that notoriously interrupt the picnic party. They aren’t just gross and annoying — they also carry viruses and bacteria so keep your food properly covered!

Happy picnicking!

Source: knoxnews.com

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Pink Slime - What is it?

Posted on April 2, 2012 by bilrob

Pink Slime – What is it?

Pink slime, also known as lean finely textured beef (LFTB) or boneless lean beef trimmings (BLBT), is a beef-based food additive that may be added to ground beef and beef-based processed meats as an inexpensive filler in the United States. (Although legal and classified as “safe” by the USDA, pink slime is not legal as a food additive in Canada and the United Kingdom. Source areas may include the most contaminated portions of cattle, such as near the hide which is often exposed to fecal matter. It consists of low-grade finely ground beef scraps and connective tissue which have been mechanically removed from the fat. The recovered material is processed, heated and treated with ammonium hydroxide gas or citric acid to kill E. coli, salmonella, and other bacteria. It is finely ground, compressed into blocks and flash frozen for use in as a filler in beef products.

The additive itself cannot legally be sold directly to consumers and is instead used as a filler that can constitute up to 15% of ground beef without additional labeling, and is also used as a filler in other meat products such as beef-based processed meats. Prior to the invention of the disinfection process, beef scraps could only be sold as pet food or as an ingredient for cooking oil.

The term “pink slime” was coined in 2002 by Food Safety and Inspection Service microbiologist Gerald Zirnstein. It usually refers to low-grade beef trimmings from connective tissue. Manufacturer Beef Products, Inc. and meat industry organizations have countered the public concern by stating that the additive is in fact beef, and has begun using the slogan “beef is beef.”

In the U.S., beef can be labeled “100 percent ground beef” even if it contains up to 15 percent pink slime, and currently in the U.S., only if a USDA Organic label is present can consumers know that the beef contains no pink slime. Consumer advocacy groups[which?] have pressed for mandatory disclosure of additives in beef, but a spokesperson from Beef Products Inc. said there was no need for any additional labeling, asking “What should we label it? It’s 100 percent beef, what do you want us to label it? I’m not prepared to say its anything other than beef, because its 100 percent beef.”

Most Americans were surprised to learn that “pink slime,” also known as lean finely textured beef, has been used in ground beef and sausage for 20 years.

The product is beef that is separated from fat in beef trimmings, then treated with ammonium hydroxide to kill pathogens such as e. coli and salmonella. Ammonia is also used in processing baked goods, cheese, chocolates,
puddings, condiments, dairy, fruits, vegetables, cereal and sports drinks, according to FDAimports.com, a Washington -based consulting firm.

Now such major food retailers as Publix Supermarkets, Costco Wholesale and Whole Foods Market have made it clear they have never sold products containing “pink slime.” Others, such as Winn-Dixie, have announced they will no longer buy fresh ground beef containing the product. Walmart said it would begin offering beef that does not contain “pink
slime,” but did not state it would no longer sell beef that does contain it.

What else don’t we know about our food? It seems like almost every week, we learn something surprising about our food supply.

Many Americans might not know that about 70 percent of processed foods on grocery store shelves contain ingredients that have been genetically engineered. The Food and Drug Administration doesn’t require those foods to be labeled as such.

Genetically engineered foods, also called genetically modified organisms are created using gene-splicing techniques. The DNA, or genetic material of one species is transferred to a different species.

For example, golden rice is genetically modified rice that contains beta carotene, or vitamin A. Genes are implanted in rice genes from daffodils and a bacterium.

The federal government is considering whether to allow genetically altered salmon, dubbed “Frankenfish” because they grow at twice the normal rate, to be sold for human consumption.

The right to know what’s in our food, specifically GE foods, sparked a national campaign that began in October asking the FDA to require GE-food labeling. The FDA contends there is no difference between GE foods and those that aren’t.

Just Label It is a national coalition of 500 organizations dedicated to the mandatory labeling of GE foods. More than 1 million Americans signed its online petition at justlabelit.org, the group says.

“Pink slime, deadly melons, tainted turkeys, and BPA in our soup have put us all on notice that what we eat and feed our families is critically important,” said Ken Cook, president of the Environmental Working Group.

T.A. Wyner, Palm Beach Gardens Green Market organizer, and board member of Gold and Treasure Coast Slow Food chapter, said, “The evidence shows more study is needed and based on the science, I am fearful of the consequences of accepting the foods and increasing the seeming ‘takeover’ of the “modified” foods.

“We used to distribute bumper stickers which read, ‘Ask where it’s grown,’ and our patrons do. We will now need bumper stickers to read, ‘Ask if it’s modified,’ ” Wyner said.

Wyner said she’d prefer that no foods or ingredients were genetically engineered; then there would be no need for labeling.

FDA requires more than 3,000 other ingredients, additives and processes to be labeled, but not transgenic ingredients.

The food industry, including the Grocery Manufacturers Association, opposes the labeling, saying it would be expensive and would be viewed by consumers as a warning. GE foods are safe, the group says.

Nearly 50 countries have mandatory labeling policies for GE foods, including South Korea, Japan, the United Kingdom, Brazil, China, Australia, New Zealand, the entire European Union and many others, said Andrew Kimbrell, executive director of the Center for Food Safety.

Colorado mother and author Robyn O’Brien, who founded the AllergyKids Foundation, a JLI partner, after one of her children had an allergic reaction to breakfast, said, “Americans are responding to the call for GE foods labeling because they want more information for their families. Like allergen labeling, GE food labels would provide essential and possibly life-saving information for anyone with a food allergy. Being responsible for the health and safety of my children, I believe it’s my right to know about the food I feed my family from allergens, to ‘pink slime’ to GE foods.”

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CDC says imported spices, seafood cause most Foodborne Disease

Posted on March 17, 2012 by bilrob

CDC says imported spices, seafood cause most Foodborne Disease

WASHINGTON — Foodborne disease outbreaks caused by imported food appeared to rise in 2009 and 2010, and nearly half of the Foodborne Disease outbreaks implicated foods imported from areas which previously had not been associated with Foodborne Disease outbreaks, according to research from the Centers for Disease Control and Prevention, presented recently at the International Conference on Emerging Infectious Diseases in Atlanta.

“It’s too early to say if the recent numbers represent a trend, but CDC officials are analyzing information from 2011 and will continue to monitor for these Foodborne Disease outbreaks in the future,” said Hannah Gould, an epidemiologist in CDC’s Division of Foodborne Disease, Waterborne and Environmental Diseases and the lead author.

Reports

CDC experts reviewed Foodborne Disease outbreaks reported to CDC’s Foodborne Disease Outbreak Surveillance System from 2005-2010 for implicated foods that were imported into the U.S. During that five-year period, 39 outbreaks and 2,348 illnesses were linked to imported food from 15 countries. Of those outbreaks, nearly half (17) occurred in 2009 and 2010.

Overall, fish (17 outbreaks) were the most common source of implicated imported foodborne disease outbreaks, followed by spices (six outbreaks including five from fresh or dried peppers). Nearly 45 percent of the imported foods causing Foodborne Disease outbreaks came from Asia.

“As our food supply becomes more global, people are eating foods from all over the world, potentially exposing them to germs from all corners of the world, too,” Gould said. “We saw an increased number of outbreaks due to imported foods during recent years, and more types of foods from more countries causing outbreaks.”

Imports

According to a report by the Department of Agriculture’s Economic Research Service, U.S. food imports grew from $41 billion in 1998 to $78 billion in 2007. Much of that growth has occurred in fruit and vegetables, seafood and processed food products.

The report estimated that as much as 85 percent of the seafood eaten in the U.S. is imported, and depending on the time of the year, up to 60 percent of fresh produce is imported.

ERS also estimated that about 16 percent of all food eaten in the U.S. is imported. The types of food causing the Foodborne Disease outbreaks in this analysis aligned closely with the types of food that were most commonly imported.

Gould warned that the findings likely underestimate the true number of outbreaks due to imported foods as the origin of many foods causing outbreaks is either not known or not reported.

“We need better — and more — information about what foods are causing Foodborne Disease outbreaks and where those foods are coming from,” Gould said. “Knowing more about what is making people sick, will help focus prevention efforts on those foods that pose a higher risk of causing illness.”

Precautions

Recently, the Food and Drug Administration has have stepped up its efforts to conduct environmental assessments to determine the root cause of Foodborne Disease outbreaks. With lessons learned from outbreaks, measures will be taken to prevent such outbreaks in the future.

The newly enacted FDA Food Safety Modernization Act is also a major step in establishing a prevention based food safety system that would address domestic as well as imported foods. CDC, FDA and USDA will continue to work together to prevent foodborne illness and stop harmful products from entering commerce.

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LISTERIA ALERT :Chicken Salad Sandwiches Recall: 2800 Sandwiches Have Possible Listeria

Posted on February 12, 2012 by bilrob

LISTERIA ALERT

Chicken Salad Sandwiches Recall: 2800 Sandwiches Have Possible Listeria

— A South Carolina company is recalling about 2,800 of its chicken salad sandwiches because of concerns about possible listeria contamination.

The sandwiches, from the Grand Strand Sandwich Co. of Longs, S.C., were distributed in North Carolina, South Carolina and Virginia. They carried the following labels: Grand Strand Sandwich, Lunch Box Sandwiches and Country Harvest Sandwiches, and came in 4.5 ounce and 5 ounce packaging.

According to the company, the sandwiches may contain eggs that were part of a previous recall from Michael Foods in Minnesota. The company that made the chicken salad for Grand Strand bought some of the hard cooked eggs from Michael Foods and isn’t sure whether they were used in the Grand Strand Sandwiches.

“Just to be safe,” Grand Strand said it was recalling some of its sandwiches.

The company says it is likely that some of the sandwiches may have already been consumed. There are no reports of listeria related illnesses in connection with the sandwiches.

Consumers can call Grand Strand Sandwich at 800-758-0476 with questions.

Also on HuffPost:

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Food Safety : Watch for raw meat juice, leftover storage

Posted on December 26, 2011 by bilrob

Food Safety : Watch for raw meat juice, leftover storage

From staff reports:

The state Department of Health (DOH) released a few tips for Washington residents on holiday food preparation and storage, citing the fact that “each year, hundreds of people in Washington become ill and some are hospitalized because food they ate at a holiday meal was handled or prepared in an unsafe way.”

For buying and preparing holiday foods and meals, the DOH recommends:

• Keeping raw meats separate from other foods, especially fruit and vegetables in your shopping cart and grocery bags. Raw meats that are wrapped for display often leak. Put meat into a plastic bag to prevent drips that may contaminate other food.

• Always washing hands, before food preparing food and after handling raw meats. According to the DOH, “inadequate hand washing is a leading cause of foodborne disease.”

• Don’t wash raw turkey or chicken. Doing so increases the chances of spreading harmful bacteria around the kitchen, the DOH notes.

• Keep the kitchen and utensils clean. Wash any implement or object that comes into contact with raw meat.

• Don’t re-use a wash or dish cloth after wiping countertops, especially if it was used to wipe up juices from raw meats.

• Thaw meat, especially turkey, in the refrigerator.

• Cook food to a safe internal temperature. A food thermometer is an easy and relatively cheap item to find in a local store.

• 165 degrees F is the ideal temperature for turkey, chicken, and poultry (including stuffing, whole and ground meat)

• Whole cuts, such as roasts, steaks, chops, beef, pork, veal and lamb should be cooked to 145 degrees F. The DOH notes that when preparing these kind of items, allow three minutes of rest time after pulling from the cooking device.

• Ground beef, port, hamburger or egg dishes should be cooked to an internal temperature of 160 degrees F.

• Fish should be cooked to 145 degrees F.

• The DOH suggests that food should be refrigerated right away. It cautions to not leave food on the counter to cool down. Cut or divide solid food, like turkey, into small pieces and cool in containers without lids in the refrigerator. Wait until the food is cold, below 45 degrees F, before putting the lid on the container.

For serving those holiday meals, the DOH recommends:

• Refrigerating, reheating or throwing away perishable food after two hours at room temperature

• Thinking small. Those serving food should arrange and serve food on several small plates instead of one large one. Keep the rest of the food either hot or cold.

• Keep hot foods hot, above 140 degrees F. Use warming trays or pots.

• Keep cold foods cold – below 41 degrees F. Nest dishes in bowls of ice, if possible.

• Don’t serve raw eggs mixed into drinks or food

For storing, DOH has two simple recommendations:

• Refrigerate leftovers immediately

• Reheating all leftovers to at least 165 degrees F.

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Food Safety in the USA and Canada

Posted on December 23, 2011 by bilrob

Food Safety This Holiday Season – The White House Blog

Posted by Kathleen Sebelius and Tom Vilsack on December 21, 2011 at 01:00 PM EST

With the holiday season in full swing, many of us are thinking about the meals we’ll soon be sharing with family and friends. Whether it’s turkey and egg nog, or latkes, or a New Year’s buffet, food is always a central and cherished part of the festivities. Of course, we all know that a necessary ingredient for any meal is food safety.

When the President came into office, he said that “protecting the safety of our food and drugs is one of the most fundamental responsibilities government has.” He pledged to strengthen our food safety laws and to enhance the government’s food safety performance.

To help accomplish that goal, the Administration worked with Congressional leaders on both sides of the aisle, and a broad coalition of industry and consumer groups, to enact the FDA Food Safety Modernization Act, or FSMA. FSMA is the most sweeping reform of our food laws in more than 70 years. It will apply modern scientific methods to target and prevent the most significant hazards and hold importers accountable for the safety of the food they bring into this country. FDA is working towards a release of proposed rules to implement FSMA and to build a modern new system of food safety oversight that harnesses the best available practices.

To oversee all of the Administration’s food safety efforts, the President created the Federal Food Safety Working Group, led by our two departments. Partner agencies include the FDA and CDC.

We’re pleased to say that the Working Group’s just released report shows that this Administration has delivered substantial results in the area of food safety. These include stricter standards to prevent contamination of food with dangerous bacteria, stronger surveillance to detect contamination problems earlier, and more rapid response to illness outbreaks.

FSIS announced tougher and new standards to prevent as many as 25,000 illnesses annually from Salmonellaand Campylobacter. FSIS will soonprohibit any raw ground beef found to contain six additional types of E. colibacteria from being sold to consumers, preventing additional illnesses and deaths.

FDA established an egg safety rule that is expected to help prevent 79,000 illnesses and save one billion dollars each year. And its new “Reportable Food Registry” requires the food industry to file electronic reports about food safety problems. The Registry already led to the recall of products that presented a risk of Salmonella.

CDC, along with frontline state and local disease detectives coordinated the response to over 20 outbreaks across states and tracked more than 200 clusters of suspected foodborne illness. Many illnesses were prevented and lives saved by prompt action taken by Colorado and other states during the recent Listeria outbreak.
These are significant accomplishments, but our joint New Year’s resolution is that you’ll see many more great things in 2012. Among these next steps, the FDA intends to further strengthen food safety prevention efforts. We will take even greater strides on this front when the FDA issues proposed rules under the Food Safety Modernization Act.

And we all need to do our part to keep food safe. Keep hands and work surfaces clean. Separate raw meats, eggs and seafood from other foods. Refrigerate any food that should be refrigerated, including pie, within two hours. Don’t use unpasteurized eggs or egg products for any recipe calling for raw eggs, and cook foods to a safe internal temperature. Use a food thermometer to ensure that meat, poultry, and fish achieve a safe internal temperature; turkey and stuffing should both be 165 degrees Fahrenheit.

Make sure food safety is at the top of your holiday list – it’s the best gift you can give those who will gather around your table for the holidays.
Kathleen Sebelius is the Secretary of the U.S. Department of Health and Human Services. Tom Vilsack is the Secretary of the U.S. Department of Agriculture

Strengthening Food Safety in Canada

Press Release: Government of Canada – Mon, Dec 19, 2011 4:20 PM EST

OTTAWA, ONTARIO–(Marketwire -12/19/11)- Today, the Government of Canada released its final report to Canadians on the action it has taken to respond to all recommendations by Ms. Sheila Weatherill outlined in the Report of the Independent Investigator into the 2008 Listeriosis Outbreak.

“Food safety is a priority for this Government,” said Agriculture Minister Gerry Ritz. “We continue to work with consumers, producers, industry and our provincial and territorial partners to ensure that our food safety system remains one of the best in the world.”

Action on Weatherill Report Recommendations to Strengthen the Food Safety System: Final Report to Canadians outlines the Government’s continuous work to reduce food safety risks, enhance surveillance and early detection of foodborne pathogens and illnesses, and improve emergency response.

“We have taken concrete action to improve how we detect and respond to foodborne illness outbreaks,” said Health Minister Leona Aglukkaq. “From stronger response plans with our food safety partners to using innovative technologies in our labs, we are better prepared to protect the health of Canadians.”

The Government of Canada has made significant investments to improve the food safety system. In 2009, a $75 million investment was provided to further improve Canada’s ability to prevent, detect and respond to future foodborne illness outbreaks. Budget 2010 allotted an additional $13 million annually for two years to the Canadian Food Inspection Agency (CFIA) to fund increased inspection capacity for meat and poultry processing facilities. Budget 2011 provided a further $100 million over five years to invest in inspector training, tools and technology, and science capacity. All of these investments build on the Government’s 2008 commitment to invest $489.5 million over five years in the Food and Consumer Safety Action Plan.

In 2009, the Government of Canada committed to act on all of Ms. Weatherill’s recommendations. The final report highlights the actions taken to strengthen the food safety system, including:

– Identifying and fast-tracking the approval of food safety interventions
such as food additives that reduce the growth of Listeria monocytogenes
and other pathogens.

– Hiring 170 additional full-time inspectors to increase CFIA’s presence
in federally registered meat processing plants.

– Developing new detection methods for Listeria and other hazards in food
that reduce testing time and enable more rapid response during food
safety investigations.

– Using innovative laboratory technologies in outbreak investigations and
expanding the outbreak detection lab network to include public health
and food safety partners across Canada.

– Supporting national public health surveillance to improve collection,
reporting and analysis of a wide range of health information.

– Providing Canadians, including those most vulnerable, with the
information they need to reduce the risk of a foodborne illness through
a new online food safety portal and national public information
campaigns.

– Updating the Foodborne Illness Outbreak Response Protocol, which guides
how all levels of government work together to respond to a national or
international outbreak.

– Ensuring that health risk assessment teams are available 24/7 to support
food safety investigations.

– Building surge capacity in order to respond more quickly and effectively
to potential future foodborne illness outbreaks.

Everyone has a role to play in keeping our food safe, including producers, industry, government and consumers. The Government of Canada will continue to work with all players to keep food as safe as possible for all Canadians.

The final report can be found on the Government of Canada’s food safety portal at www.foodsafety.gc.ca.

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Chicken, cilantro recalls underway: Are you at risk?

Posted on December 14, 2011 by bilrob

Chicken, cilantro recalls underway: Are you at risk?

FOOD SAFETY ALERT -SALMONELLA

vomit, vomiting, sick, stomach, nausea, nauseous, generic, istock, food poisoning, salmonella (Credit:
istockphoto)

(CBS/AP) Two food recalls are underway amid concerns the foods carry potentially deadly, disease-causing bacteria.

Pictures: 10 dangerous but common food safety mistakes

The FDA said Friday that Pacific Cilantro of Salinas, Calif., is voluntarily recalling more than 6,000 cartons of cilantro that were shipped to California, Arizona, Massachusetts, New Jersey, Indiana, South Carolina and Missouri. An FDA test found salmonella in a sample of the herbs, also known as coriander. The cilantro was grown by Salt River Farming in the Phoenix-area.

No illnesses have been reported. The recall is considered precautionary.

Each bunch has “Pacific” on the twist tie and the UPC code 33383 80104. Pictures of the cilantro labels and barcodes can be found here.

Salmonella can cause serious and sometimes fatal illness in children, the elderly, or those with compromised immune systems. Healthy people infected with Salmonella may experience fever, abdominal pain, bloody diarrhea, nausea, and vomiting. In rare cases, Salmonella infection can get into the bloodstream, resulting in more severe illnesses such as arterial infections, endocarditis, and arthritis.

Consumers who have purchased the cilantro are urged to return it to the place of purchase for a full refund, the FDA said. Customers can also contact Pacific International Marketing at 831-755-1398.

The USDA also announced Friday that North Carolina-based Raeford Farms is recalling more than 4,100 pounds of cooked chicken breasts over possible Listeria monocytogenes contamination. The recalled chicken breasts are marked “P-239A” inside the USDA mark of inspection, along with a product code of “94268″ and a package date of “1270″ (Sept. 27, 2011). The products were shipped to Florida, Georgia, North Carolina, and South Carolina.

The problem was discovered after a customer’s sample tested positive, but no illnesses have been reported, the USDA said.

Healthy people rarely get the Listeria infection, known as listeriosis, but older adults, pregnant women, and people with weakened immune systems face a great risk. Symptoms can take up to two months to develop, and include diarrhea, muscle aches, headache, stiff neck, confusion, loss of balance, and convulsions.

A Listeria outbreak this year that sickened 146 and killed 30 that was linked to cantaloupes was declared over Thursday, CBS News reported.

cilantro

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FOOD SAFETY - Cheese, dairy products recalled in Quebec, Ontario

Posted on November 26, 2011 by bilrob

FOOD SAFETY – Cheese, dairy products recalled in Quebec, Ontario

OTTAWA – The Canadian Food Inspection Agency and a Quebec numbered company are warning the public not to consume certain cheese and dairy products.

The products, all bearing the establishment number 1-8-7-4, may be contaminated with Listeria.

The cheese products being recalled include the brand names, TIFCO, Clic, Deschamps and Fromagerie Marie Kadé.

The dairy products being recalled include Clic and Fromagerie Marie Kadé brand Ayran and Fromagerie Marie Kadé brand Samneh.

The cheese products have been distributed in Quebec and Ontario and there has been one reported illness associated with using these products.

The manufacturer, 3903052 Canada Inc., of Boisbriand, Que., is voluntarily recalling the affected products from the marketplace.

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Listeria – River Ranch recalls salads, some sold at Giant Eagle

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Gills onions and Compliments salads recalled in Listeria scare

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Summer picnic food safety tips

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Pink Slime – What is it?

CDC says imported spices, seafood cause most Foodborne Disease

Reports

Imports

Precautions

LISTERIA ALERT

Chicken Salad Sandwiches Recall: 2800 Sandwiches Have Possible Listeria

Bill & Sheila’s Food Safety – Bacterial Infections LISTERIA

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Food Safety : Watch for raw meat juice, leftover storage

Bill & Sheila’s Food Safety – Bacterial Infections

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Food Safety This Holiday Season – The White House Blog

Bill & Sheila’s Food Safety – Bacterial Infections

Chicken, cilantro recalls underway: Are you at risk?

Bill & Sheila’s Food Safety – Bacterial Infections

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FOOD SAFETY – Cheese, dairy products recalled in Quebec, Ontario

Cheese & eggs with Bill & Sheila