FSnet Jan. 30/09 -- II
New Food
Safety Infosheet -- Norovirus outbreak on Hawaiian waters
HONG
KONG chef admits violent attack on complaining customer
AUSTRALIA: Warning over lethal chicken meat
CANADA:
Comprehensive food safety systems not product testing key to guarding against
Listeria
CANADA:
Meat Council, CFIA work to 'produce safe products'
Amid
massive peanut butter recall, Marler Clark files second Salmonella lawsuit
VIRGINIA: Daughter of Peanut Corp. founder speaks about salmonella case
UK:
Steven's holiday nightmare
Effect
of biting before dipping (double-dipping) chips on the bacterial population of
the dipping solution
Ocurrence of vibrio parahaemolyticus in different finfish and shellfish species
US: A
manufacturer from England, "Cropwell Bishop Creamery Limited," is conducting a
nationwide recall on the cheese products Blue Stilton and Shropshire Blue Cheese
because of possible health risk
UK:
Some Bovetti dark chocolate contains milk protein
how to subscribe
New Food Safety Infosheet --
Norovirus outbreak on Hawaiian waters
30.jan.09
International Food Safety Network
Benjamin Chapman
http://www.foodsafety.ksu.edu/articles/1277/Foodsafetyinfosheet-1-30-09.pdf
The newest food safety infosheet, a graphical one-page food safety-related story
directed at food handlers, is now available at foodsafetyinfosheets.ksu.edu.
Food safety infosheet highlights:
-Virus sickened 67 passengers and 14 staff during a January cruise on Pride of
America
-Norovirus outbreaks have been linked to food handlers who have recently cared
for norovirus-infected family members
-Some norovirus infections occur without symptoms
-Infected people can shed large amounts of norovirus in their vomit and poop
Food safety infosheets are created weekly and are posted in restaurants, retail
stores, on farms and used in training throughout the world. If you have any
infosheet topic requests, or photos, please contact Ben Chapman at
benjamin_chapman@ncsu.edu
Note that the food safety infosheet blog can now be found at
www.foodsafetyinfosheets.com (update your RSS feeds accordingly).
HONG KONG
chef admits violent attack on complaining customer
30.jan.09
Earth Times
DPA
http://www.earthtimes.org/articles/show/253403,hong-kong-chef-admits-violent-attack-on-complaining-customer.html
http://barfblog.foodsafety.ksu.edu/2009/01/articles/food-safety-communication/hong-kong-chef-attacks-complaining-customer-with-meat-cleaver/index.html
Hong Kong -- A chef in a Hong Kong noodle bar was facing a jail term Friday
after admitting attacking a woman with a meat cleaver when she complained about
his food. Cheng Chi-wai, 50, hit the 47-year-old woman on the head with the meat
cleaver after she grumbled about the meal she was served in the noodle bar in
the city's Wan Chai district.
He ran into the kitchen and emerged with two meat cleavers after she made a
"rude remark" about his food, a court heard, and only stopped his attack when
fellow diners restrained him.
The woman, who was not named, suffered a fractured skull and a 6-centimetre long
wound that needed 11 stitches in the incident which took place in September,
Hong Kong's District Court was told.
At a hearing Thursday, Cheng - who has been sacked - pleaded guilty to wounding
with intent. He will be sentenced on February 18 after background and
psychiatric reports are drawn up.
AUSTRALIA:
Warning over lethal chicken meat
29.jan.09
AdelaideNow
Daniel Wills
http://www.news.com.au/adelaidenow/story/0,22606,24985869-2682,00.html
Routine testing of vacuum-packed smoked chicken sold at the Northern Market
Butchers in Gawler, South Australia, found Listeria monocyogenes.
SA Health has issued an urgent warning ordering people who purchased the product
not to consume it and return it to the store for a full refund.
Symptoms of listeriosis include fever, headaches, vomiting and diarrhoea and
left untreated it can cause meningitis and blood poisoning.
Listeria infections can be successfully treated if diagnosed quickly, but
infants have a high mortality rate even when antibiotics are administered.
SA Health Food Policy and Programs Director Fay Jenkins said the product had a
shelf-life of around 21 days and may still be in some South Australian homes.
CANADA:
Comprehensive food safety systems not product testing key to guarding against
Listeria
30.jan.09
Farmscape
Bruce Cochrane
http://www.farmscape.com/f2ShowScript.aspx?i=23007&q=Comprehensive+Food+Safety+Systems+Not+Product+Testing+Key+to+Guarding+Against+Listeria
A Winnipeg based food safety expert suggests comprehensive food safety systems
is the best line of defense against the bacterial contamination of processed
food products.
A Health Canada-Canadian Food Inspection Agency working group, formed in
response to last summer's national listeriosis outbreak, is recommending several
regulatory changes including increased end product testing by CFIA.
Dr. Rick Holley, with the University of Manitoba's Faculty of Agricultural and
Food Sciences, says U.S. initiatives to increase end product testing are a less
than positive approach to food safety and he is concerned Canada may follow that
direction.
Clip-Dr. Rick Holley-University of Manitoba
You can't test safety into end products.
You can't inspect safety into products.
You have to build it in.
The food safety systems that the food processing plants use, which are approved
by the Canadian Food Inspection Agency, should be adequate to address the issues
associated with listeria monocytogenes in the final products and prevent the
organism from ever getting in there in the first place.
We just can't test enough product to give us a good statistically valid idea of
whether or not the organisms are likely to be causing a problem in the products
and so what we must do is take a pro-active approach and use the safety systems
that we all know about and make sure that they're working properly and then
monitor.
Testing has a role to play in terms of validating the operation of the food
safety system and, then finally, end product testing is again used as a
validation step but a validation step only and it shouldn't be used as a
demonstration or interpreted as meaning that since one sample is negative that
all of the samples are negative or that for that matter one sample is positive
and all of the samples are therefore positive.
It just doesn't work that way.
Dr. Holley believes the emphasis should not be placed on end product testing,
but rather the further development of comprehensive food safety systems that are
used and monitored appropriately.
For Farmscape.Ca, I'm Bruce Cochrane.
CANADA: Meat
Council, CFIA work to 'produce safe products'
30.jan.09
Windsor Star
http://www.canada.com/windsorstar/news/letters/story.html?id=9cf6de46-2612-4aa2-a04e-b3979b857b96
James M. Laws, Executive Director, Canadian Meat Council, writes that the recent
media coverage of the finding of listeria in a meat processing establishment
creates a false impression of the industry and Canada's meat inspection system.
Listeria is a common contaminant and responsible companies routinely test
samples collected from the processing environment to find listeria. If present,
measures can be adjusted to eliminate it.
Finding the organism is not uncommon. This pattern -- testing, finding,
sanitizing and retesting to verify effect -- is repeated.
Eliminating or reducing listeria is the surest way to prevent contamination of
food products.
The Canadian Food Inspection Agency oversees the food industry. In federally
registered meat processing establishments, CFIA inspectors verify the
establishments have the necessary measures in place to achieve control over
listeria.
The Canadian Meat Council and its members are committed to doing everything
necessary to produce safe products and to protect consumers from food safety
hazards. We are also determined to support and contribute to CFIA efforts to
verify compliance with sound science- and risk-based policies to further
strengthen Canada's food safety system.
In that vein, the Canadian Meat Council, in partnership with other national
industry associations, has formed a listeria monocytogenes working group to
facilitate the industry's participation in CFIA's policy consultation process.
The working group is also developing guidance for the industry in the form of
best practices for listeria control in meat processing plants to enhance the
application of measures that will raise listeria control standards.
Amid massive
peanut butter recall, Marler Clark files second Salmonella lawsuit
30.jan.09
Marler Clark
http://www.earthtimes.org/articles/show/amid-massive-peanut-butter-recall-marler-clark-files-second-salmonella-lawsuit,698587.shtml
SAN FRANCISCO -- One day after the Peanut Corporation of America (PCA) initiated
one of the largest food recalls in American history, foodborne illness law firm
Marler Clark filed a second lawsuit in the Salmonella outbreak linked to their
products. The lawsuit was filed against PCA in the US District Court of
California, Northern District, on behalf of the Trone family of Crescent City,
California. The family is represented by Marler Clark and by Richard Waite of
Keeny, Waite, & Stevens.
“We’re filing this lawsuit because we have repeated requested that PCA
immediately pay medical expenses and wage loss for all of the 501 people
sickened by their products,” said the Trone’s attorney, Bill Marler. “There has
been no response from them, none. It’s unconscionable.”
Up to and including Christmas Day, 2008, 3-year-old Bryson Trone ate peanut
butter cracker sandwiches made with PCA’s peanut butter product. On December 26,
he fell ill with fever and frequent bouts of diarrhea that turned bloody. When
his symptoms worsened, he was admitted to the hospital, where he remained for 5
days. While hospitalized, he tested positive for the strain of Salmonella
Typhimurium associated with the PCA outbreak. He continues to recover from his
illness.
The outbreak of Salmonella Typhimurium began in August 2008, and the CDC reports
that more than 500 people have been sickened and the infection contributed to
eight deaths. The illnesses were first linked to peanut butter on January 9, and
later traced to the PCA processing plant in Blakely, GA. The now-shuttered plant
provided peanut butter and peanut paste used in many products, including
cookies, candies, ice cream, nutrition bars, and dog treats. Dozens of companies
have recalled hundreds of products, with more appearing every day. After FDA
disclosures of ongoing contamination and questionable practices, PCA recalled
all products manufactured in the plant since January 1, 2007.
www.MarlerClark.com and www.marlerblog.com.
VIRGINIA:
Daughter of Peanut Corp. founder speaks about salmonella case
30.jan.09
Media General News Service
Mollie Halpern
http://www.godanriver.com/gdr/news/local/article/exclusive_daughter_of_peanut_corp._founder_speaks_about_salmonella_case/8757/
In her first interview, the daughter of the founder of Lynchburg based Peanut
Corporation of America (PCA) talks to WSLS 10 On Your Side.
Beth Falwell says her family is asking the people for the benefit of the doubt,
when it comes to the peanut product salmonella investigation.
Beth’s father Hugh founded PCA 33 years ago. She adds that her brother, Stewart
Parnell, now runs the company, and would never intentionally hurt his customers.
“We started the biz when I was a little girl and my brother’s taken the business
since then,“ Falwell said.
Beth also believes there are inaccuracies in the FDA’s reports that claim
federal inspectors found filthy conditions at PCA’s plant in Georgia, and denies
allegations of “lab-shopping” to get favorable tests results.
Mollie asks: “Did the company knowingly end out products with salmonella?“
Beth responds: “Not to my knowledge, no.“
Beth adds that private companies they do business with send their own inspectors
to the plant to check things out. Beth says companies like Kellogg’s would not
have done business with PCA, if they found poor conditions.
The FDA believes something different. Federal investigators says PCA shipped out
peanut products that had tested positive for salmonella at least 12 times during
the past two years. The FDA says PCA shipped each out after retesting did not
find salmonella.
The FDA also says its inspectors found mold, a leaking roof, and other sanitary
problem at the plant, and has since shut it down.
Mollie: “The FDA said there were roaches in the plant.“
Beth responds: “i’m not saying that there weren’t, but I’m saying it’s a food
manufacturing plant. I’m saying it’s exaggerated.“
UK: Steven's
holiday nightmare
30.jan.09
Weston Mercury
http://www.thewestonmercury.co.uk/content/twm/news/story.aspx?brand=Westonmercury&category=news&tBrand=westonmercury&tCategory=znews&itemid=WeED29%20Jan%202009%2009%3A36%3A15%3A007
A Weston man is one of 150 holidaymakers to be given thousands of pounds in
compensation after falling ill on a trip.
Steven Young was awarded £13,000 after becoming sick on a holiday at the Hotel
Soviva in Tunisia in May 2002.
On Monday a high court battle in Birmingham approved the compensation to Mr
Young and other holidaymakers, including 38 children.
The claims were made against First Choice Holidays and Flights Limited after
visitors developed illnesses including salmonella.
The 42-year-old said: "If First Choice had taken care of its customers in the
first place and had listened to their concerns, then taking them to court could
have been avoided.
"The company consistently refused to admit this was their responsibility but I
am pleased that I have now won fair compensation."
A spokesman for First Choice said: "The health and safety of our customers is
our primary concern. We would like to reassure customers that every precaution
is taken to safeguard their wellbeing whilst abroad.
"First Choice's insurance company is handling this matter and therefore we are
unable to comment.
"However, we would like to add that First Choice no longer features this hotel
in its product offering.
Effect of
biting before dipping (double-dipping) chips on the bacterial population of the
dipping solution
30.jan.09
Journal of Food Safety, Volume 29 Issue 1, Pages 37 - 48
JUDITH TREVINO, BRAD BALLIEU, RACHEL YOST, SAMANTHA DANNA, GENEVIEVE HARRIS,
JACKLYN DEJONCKHEERE, DANIELLE DIMITROFF , MARK PHILIPS , INYEE HAN , CHLOE
MOORE and PAUL DAWSON
http://www3.interscience.wiley.com/journal/121658588/abstract
The effect of "double-dipping" crackers/chips on the transfer of bacteria from
the mouth to the dipping solution was determined in three separate experiments.
In experiment 1, eight subjects dipped crackers either three or six times into
sterilized water either without biting or biting before each dip. The dipping
solutions had higher (P ≤ 0.05) bacterial populations when crackers were bitten
before dipping compared with when no double-dipping occurred. The second
experiment utilized sterile water dipping solutions with pHs of 4, 5 and 6, and
tested the solutions at 0 and 2 h after dipping. There was again significant (P
≤ 0.05) bacterial transfer due to biting then dipping; however, the pH 4 dipping
solution had initially lower bacterial populations than the higher pH solutions
and even lower populations after 2 h. In the third experiment, three dipping
solutions (salsa, chocolate sauce and cheese) were tested, and higher initial
populations (P ≤ 0.05) were transferred to the salsa compared with chocolate and
cheese; however, the salsa had lower levels of bacteria after 2 h of hold time
at room temperature. Three experiments determined that the bacterial population
of food dips increased due to the practice of "double-dipping," and that dip
type can influence the dip's bacterial population.
Ocurrence of
vibrio parahaemolyticus in different finfish and shellfish species
30.jan.09
Journal of Food Safety, Volume 29 Issue 1, Pages 118 - 125
B. DAS, S.K. MANNA, P. SARKAR and K. BATABYAL
http://www3.interscience.wiley.com/journal/121658594/abstract
Occurrence of Vibrio parahaemolyticus was examined in 293 samples of finfish and
Penaeus monodon from wholesale fish markets in Kolkata, India, by standard
culture technique. The bacterium was isolated from 45.83% of shellfish and
16.73% of finfish samples. Among finfishes, about 30% of Chela laubuca and
Otolithoides biauritus, and 18–21% of Lates calcarifer, Ompok bimaculatus and
Herpadon nehereus samples were contaminated. The bacterium was mostly recovered
from intestinal contents (32.25%) as compared to skin (11.95%) and gill tissue
(16.43%). Seasonal variation in occurrence of the bacterium was also recorded.
The occurrence was slightly more in seafishes (21.74%) as compared to estuarine
(16.04%) and freshwater fishes (13.83%), and in demersal fish species (19.35%)
posing health risk to the consumers.
US: A
manufacturer from England, "Cropwell Bishop Creamery Limited," is conducting a
nationwide recall on the cheese products Blue Stilton and Shropshire Blue Cheese
because of possible health risk
26.jan.09
FDA
http://www.fda.gov/oc/po/firmrecalls/cropwellbishop01_09.html
Cropwell Bishop Creamery Limited of England is recalling in the United States
limited amounts of Blue Stilton and Shropshire Blue Cheese, as described below,
as a precautionary measure because they have the potential to be contaminated
with Listeria monocytogenes, 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 still births among
pregnant women.
The recalled product was distributed nationwide in retail stores.
This recall is limited to the following Blue Stilton and Shropshire Blue Cheese
Products:
* Ilchester Shropshire Blue, 12 oz, lot 3052822700- exp date: 2/10/09
* Ilchester Shropshire Blue, 7 to 9 oz, lot 3052828700- exp date: 4/19/09
* Ilchester Shropshire Blue, 1/8 lb, lot 3052835200- exp date: 4/27/09
* Ilchester Shropshire Blue, 1/16 lb, lot 3375821700- exp date: julian code 8217
* Ilchester BabyBlue Stilton, 2/5 lb,lot 3375834000, 3375829500-exp date:julian
code 8340,8295
* Ilchester Blue Stilton, 1/8 lb, lot 3375828400- exp date: julian code 8284
* Ilchester Blue Stilton, 2/9 lb, lot 3375828400, 3375821700, 3375833300,
3375829400, 3375827800, 3375824500, 3357816400- exp date: julian code 8284,
8217, 8333 , 8294, 8278, 8245, 8164
* Ilchester Blue Stilton, 1/9 lb, lot 3375833600, 3375829400, 3375824500,
3758162000, 3375825200- exp date: julian code 8336, 8294, 8245, 8162, 8252
* Ilchester Blue Stilton, 1/16 lb, lot 3375825400- exp date: julian code 8254
* Ilchester Blue Stilton, 18/1 lb, lot 3052829500, 3052830800 exp date: 4/19/09,
5/2/09
* Ilchester Blue Silton, 6/3.5 oz crock, lot 2216832300, exp date: 3/26/09
* Global Cheese Market Stilton, 7 to 9 oz, lot 714568, 714720, exp date:
3/22/09, 3/29/09
* Global Cheese Market Stilton, 1/5 lb, lot 713939, 715973, 716368 exp date:
3/9/09, 5/3/09, 5/17/09
* Trader Joe’s Blue Stilton purchased on or before 12/31/08. Film-wrapped.
* Trader Joe’s Shropshire Blue Cheese purchased on or before 1/4/09.
Film-wrapped.
* Cropwell Bishop Creamery Blue Stilton purchased on or before 12/31/08
* Cropwell Bishop Creamery Shropshire Blue Cheese purchased on or before
12/31/08.
The potential for contamination was noted after recent testing of the cheese.
The cause of the potential problem has already been corrected. No other products
other than those identified above are affected by this recall.
There have been no complaints received and no illnesses reported in the United
States. The U.S. Food and Drug Administration (FDA) is aware of this recall.
Consumers who have purchased the products identified above are urged to destroy
all recalled products on hand, and then obtain a full refund payment by
contacting the following customer representatives:
* (201) 508-6426 (for all Ilchester or Global Cheese Market products identified
above) 9:00 am – 5:00 pm EST
* (513) 751-4490 (for all Trader Joe’s or Cropwell Bishop Creamery products
identified above) 9:00 am – 5:00 pm EST
UK: Some
Bovetti dark chocolate contains milk protein
30.jan.09
Food Standards Agency
http://www.food.gov.uk/news/newsarchive/2009/jan/milk
Some Bovetti Dark Chocolate with Cocoa Beans (100g) has been found to contain
casein (milk protein) that has not been mentioned on the product label. This
makes the product a possible health risk for people who are allergic to, or
intolerant of, milk or milk constituents. The Agency has issued an Allergy
Alert.
Anyone with an allergy to, or intolerance of, milk or milk constituents is
advised not eat this product.
Product details
Details of the affected batch:
* Bovetti Dark Chocolate with Cocoa Beans, 100g
* Best before: 30 September 2009
* Product code: L246
The product has been made in France and imported into the UK by Trans Manche
Food Ltd. The Agency is aware that the product has been sold in Waitrose, which
has voluntarily recalled all products with 2009 best before dates.
The Agency is currently investigating with authorities in France, the
possibility of further distribution within the UK and any actions they intend to
take with regards to this product.
All future production of this product will be relabelled to include information
on the risk of possible cross contamination with milk. In addition, the Agency
has contacted the relevant allergy support organisations, which will inform
their members of the recall.
No other Bovetti products are known to be 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.
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