Category Archives: Food Safety and Inspection Service

Illinois Firm Recalls Chicken Products Due to Possible Salmonella Enteritidis Contamination

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Chicken-Kiev-Salmonella

Photo: Food Poisoning Bulletin web site.

WASHINGTON – Aspen Foods Division of Koch Meats, a Chicago, Il., based establishment, is recalling 28,980 pounds of chicken products that may be contaminated with a particular strain of Salmonella Enteritidis, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS requested Aspen Foods conduct this recall because this product is known to be associated with a specific illness cluster.

This is a Class I recall where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.

The recalled product includes partially prepared chicken products sold by retailers under the Antioch Farms brand name, with “sell by” dates of October 1, 2015 and October 7, 2015. The products subject to recall bear the establishment number “P-1358” inside the USDA mark of inspection. The chicken products were produced on July 2, 2014 and July 8, 2014. These products were shipped to retail stores and distribution centers in Minnesota.

The product is identified as Single 5 once plastic packets of Raw Stuffed Chicken Breast Breaded, Boneless Breast of Chicken with Rib Meat “A La Kiev”

FSIS was notified of an investigation of Salmonella Enteritidis illnesses on October 9, 2014. Working in conjunction with Minnesota Department of Health, the Minnesota Department of Agriculture, and the Centers for Disease Control and Prevention, FSIS determined that there is a link between the Chicken Kiev from Aspen Foods Division of Koch Foods and this illness cluster. Based on epidemiologic investigation, 6 case-patients have been identified in Minnesota with illness onset dates ranging from August, 17, 2014 to September, 27, 2014. Among the 6 case-patients with available information, 1 case-patient was hospitalized; 0 deaths have been reported. All 6 case-patients reported chicken Kiev consumption prior to illness onset. Samples of product collected during the course of this investigation by Minnesota Department of Agriculture tested positive for Salmonella Enteritidis with the outbreak strain. It is not known at this time if this outbreak strain has any drug resistance. On October 17, 2014 FSIS received evidence that linked the illnesses associated with this outbreak to a specific product or production lot. Evidence that is required for a recall includes obtaining case-patient product that tests positive for the same particular strain of Salmonella that caused the illness, and packaging on product that clearly links the product to a specific facility and a specific production date, which were all met. FSIS is continuing to work with our public health partners on this investigation and will provide updated information as it becomes available.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS reminds consumers to properly handle raw poultry in a manner to prevent contamination from spreading to other foods and food contact surfaces.

FSIS further reminds consumers of the critical importance of following package cooking instructions for frozen or fresh chicken products and general food safety guidelines when handling and preparing any raw meat or poultry. In particular, while cooking instructions may give a specific number of minutes of cooking for each side of the product in order to attain an 165 °F internal temperature, consumers should be aware that actual time may vary depending on the cooking method (broiling, frying or grilling) and the temperature of the product (chilled versus frozen), so it is important that the final temperature of 165 °F must be reached for safety. Do not rely on the cooking time for each side of the product, but use a food thermometer.

Massachusetts Firm Recalls Chicken Products Due to Possible Misbranding and Undeclared Allergen

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WASHINGTON – Shop Packaging LLC, a New Bedford, Mass. establishment, is recalling approximately 115,505 pounds of chicken wing products due to misbranding and an undeclared allergen, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The products were processed with a releasing agent containing soy lecithin, a known allergen which is not declared on the product label.

This is a Class II recall which is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product.

The chicken wing products were produced on various dates between August 8 and October 10, 2014. The following product is subject to recall:

  1. 20-lb. bags containing “Chicken Mid-joint Wing.”

The products subject to recall bear the establishment number “P-46946” inside the USDA mark of inspection. These products produced were shipped to a distribution location in New York.

The problem was discovered by a FSIS inspector. The company sprayed a vegetable and canola oil, which contains soy lecithin, on their conveyor belt. FSIS has determined that the spray has been used since August 8th of this year.

FSIS and the company have received no reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

Consumers and media with questions about the recall can contact Ron Sylvia, President, at (508) 961-7552.

Consumers with food safety questions can “Ask Karen,” the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday.

Hospira Announces Voluntary Nationwide Recall of Certain Lots of Several Lifecare Products Due to Potential for Leakage

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200px-medicalDirectorsHospira, Inc. (NYSE: HSP), today announced the voluntary recall of certain lots of several products in its LifeCare™ line of flexible intravenous solutions due to the potential for leakage. The issue, which Hospira notified customers about in a Dear Health Care Provider letter issued earlier this year, was identified during re-inspection of a manufactured product lot in which a single puncture mark was identified going through the overwrap and primary container.

The puncture in the primary container may result in leakage that is difficult to detect. Leakage may result in an open system, which has the potential for contamination, compromised sterility, drug waste, spillage, inadequate or inconsistent solution/medication dosing, and/or delay in therapy, all of which may require medical intervention and should be reported to Hospira and/or the U.S. Food and Drug Administration (FDA). Hazardous topical exposure may occur if a hazardous drug is added to the flexible container. Hospira’s product insert packaged with LifeCare flexible intravenous containers recommends providers do not administer unless solution is clear and the container is undamaged.

The root cause is attributed to a defect in a conveyance system, and corrective actions have since been implemented to prevent a reoccurrence. To date there have been no reports of adverse events associated with this issue for the impacted lots. The manufacturing issue that caused this incident has been addressed. Hospira recommends impacted customers check with their local Hospira representative or with Hospira Customer Care regarding replacement product.

The affected lots were originally distributed by Hospira to direct accounts from September 2013 through October 2014. The full lot list can be found at this web site.

Real Foods Of Seattle, LLC Issues Allergy Alert On Undeclared Egg In Mexican Cheddar Dip

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ucm418650October 12, 2014 – Real Foods of Seattle, LLC, (WA) is initiating a voluntary recall of 96 units of “Mexican Cheddar Dip” product due to an undeclared allergen. This product contains egg, an allergen, which is not declared on the bottom label. People who have an allergy or severe sensitivity to egg run the risk of serious or life-threatening allergic reaction if they consume this product.

The product subject to the recall:

STORE ITEM DESCRIPTION UPC NUMBER SELL BY DATE
QUALITY FOOD CENTERS 10-oz package of Mexican Cheddar Dip 0 30223 00952 8; or
0 30223 00968 9 10/09/14;		 10/10/14;
10/11/14.

The above product was manufactured between 10/04/14 and 10/06/14 and shipped between 10/05/14 and 10/07/14 to a limited number of QUALITY FOOD CENTER stores in Washington State only. The newly launched product may bear one of the two UPC numbers listed in the table.

This product was distributed and sold in a limited number of Quality Food Center stores in the following cities: Everett, (WA); Mill Creek, (WA); Sequim, (WA); Bothell, (WA); Port Townsend, (WA); Belfair, (WA); Lacy, (WA); Kirkland, (WA); Bellevue, (WA); Redmond, (WA); Stanwood, (WA) and Port Hadlock, (WA).

No other products or code dates are affected by this recall.

There have been no adverse reactions or illnesses attributed to the recalled item.

Customers who have purchased this product and are sensitive to egg products or have egg allergies should not consume the above-mentioned product. This product may be returned to the store where purchased for a full refund.

Consumers may call Patrick Quatsoe at 206-354-1921 for any further information Monday to Friday, between the hours of 8am-5pm (PST).

ucm418652

California Olive And Vine Announces The Voluntary Recall Of Pumpkin Seed Pesto

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California Olive and Vine, LLC of Sutter, CA is taking precautionary measures and voluntarily recalling Pumpkin Seed Pesto because of irregular lab results. The company found that the jarred pesto may have been improperly processed, making it susceptible to contamination with Clostridium botulinum.

This food product was distributed under the Williams-Sonoma label, nationwide, since September 2014. The product labels have the following SKU numbers 6404305, 6389043 and is sold in an 8 ounce glass jar, as pictured below. The company has made the deliberate decision to recall this product to ensure the safety of their customers. The company has not been notified of any illness associated with this product.

No other products from this company are affected.

Ingestion of botulism toxin may lead to serious illness and death. To date, there have been no reports of any illnesses or contamination of the product.

Symptoms from Botulism are as follows: general weakness, dizziness, double vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distention and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention.

Consumers are warned not to use the product even if it does not look or smell spoiled.

California Olive and Vine immediately segregated its entire inventory of this product and has notified Williams-Sonoma and CDPH directly. Consumers who have purchased the recalled Pumpkin Seed Pesto are urged to dispose of the product or return it to the place of purchase for a refund. Consumers with questions may contact the company Monday through Friday between 10am and 4pm.pesto

Minnesota Firm Recalls Meat and Poultry Products for Possible Listeria Contamination

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Buddy's Kitchen photo.

Buddy’s Kitchen photo.

WASHINGTON – There is a Class I recall for certain Buddy’s Kitchen food items. With a Class I, there, “[I]s a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death.”

Buddy’s Kitchen, a Burnsville, Minn. establishment, is recalling approximately 62,488 pounds of meat and poultry products due to possible contamination with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract.

In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn.

In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems.

Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

The meat and poultry breakfast products were produced on various dates from July 16, 2014 through Sept. 25, 2014, and then shipped to distributors, retail locations, and airlines nationwide. The following products are subject to recall:

  1. “Swiss Cheese and Mushroom Omelet with Seasonal Tid-Bit Potatoes & Turkey Buffet Sausage Link” trays with the production codes “07/16/14 9”, “08/08/14 9” and “08/27/14 9”.
  2. “Savory Scrambled Eggs with Seasoned Red Skin Potatoes and Turkey Buffet Links” with the production codes “09/19/14 9” and “09/22/14 9”.
  3. “Garden Omelet w/ Parslied Potatoes & Chicken Sausage Links” with the production codes “07/16/14 9”, “07/17/14 9”, “07/18/14 9”, “07/22/14 9”, “07/25/14 9”, “08/22/14 9”, “08/25/14 9”, “09/02/14 9”, “09/09/14 9” and “09/16/14 9”.
  4. “Fiesta Scramble Bowl with Sausage Links” with the production code “10I14 9”.
  5. “Breakfast Skillet Burrito with eggs, sausage and cheese” with the production codes “18G14 2”, “06I14 4”, “16G14 4”, “17G14 2”, “07H14 4”, “20H14 2”, “21H14 4”, “22H14 4” and “25H14 4”.

Case labels or packaging may bear the establishment number “EST. 4226” or “P-4226” inside the USDA mark of inspection.

FSIS recommends the following safety guidelines:

  1. Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds.
  2. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
  3. Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot.
  4. Do not eat refrigerated pate, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that do not need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening.
  5. Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them.
  6. Do not eat salads made in the store, such as ham salad, chicken salad, egg salad, tuna salad or seafood salad.
  7. Do not eat soft cheeses, such as Feta, queso blanco, queso fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela, unless it is labeled as made with pasteurized milk.
  8. Use precooked or ready-to-eat food as soon as you can. L. monocytogenes can grow in the refrigerator. The refrigerator should be 40º F or cooler and the freezer 0º F or colder Use an appliance thermometer to check the temperature of your refrigerator.