Update: Recalled Chicken!

Salmonella scare not limited to Foster Farms chicken, Consumer Reports says

Other affected brands include Kirkland Signature, Ralphs, and Safeway Farms

Published: October 10, 2013 08:00 PM

Photo taken Oct. 10, 2013 in California
A package of Foster Farms raw chicken from a plant involved in the salmonella outbreak.

It’s not just Foster Farms chicken you need to worry about. Our food safety experts say that other major brands are processed in the same plants involved in the salmonella outbreak that has now sickened nearly 300 people in 17 states. Examples of those other brands include Eating Right, Kirkland Signature, O Organics, Open Nature, Ralphs, Safeway Farms, and Simple Truth Organic. Consumer Reports says that you should avoid all raw chicken products with any of these three plant codes on their packages: P-6137, P-6137A and P-7632. (See the image below for what the codes look like on the labels.)

Our experts made that recommendation after learning that the U.S. Department of Agriculture had issued “Notice of Intended Enforcement” letters to those processing plants, all of which are in California.”These letters highlight the serious safety concerns with these plants and ALL the products that are being processed there, not just chicken labeled Foster Farms,” says Urvashi Rangan, Ph.D., toxicologist and executive director of the Consumer Reports Food Safety and Sustainability Center.

So far we’ve heard of only one grocery company—Kroger—that says it is removing all raw chicken products processed at the implicated plants from their family of stores. Those include Fred Meyer, Fry’s, King Soopers/City Market, Ralphs, Food 4 Less (West Coast), Smith’s (southern Nevada and New Mexico), and QFC.

Yesterday we reported that as part of our ongoing tests of meat and poultry, we had found a strain of Salmonella in a sample of Foster Farms raw chicken that matched one of those associated with the current outbreak.

Read our earlier special reports Talking Turkey andHow Safe Is Your Chicken?

Editor’s Note: Funding for this project was provided by The Pew Charitable Trusts. Any views expressed are those of Consumer Reports and its advocacy arm, Consumers Union, and do not necessarily reflect the views of The Pew Charitable Trusts.

Recall: Foster Farms Chicken

Foster Farms chicken sickens nearly 300 with salmonella
JoNel Aleccia NBC News/Oct. 07, 2013
Health
FOODS_FF-RECALL
Foster Farms raw chicken products made at three California sites may have sickened nearly 300 people in 18 states, according to a public health alert issued Monday by U.S. Department of Agriculture officials.

At least 278 illnesses caused by salmonella Heidelberg linked to the chicken brand have been reported, mostly in California, according to the USDA’s Food Safety and Inspection Service. The products were distributed mainly to outlets in California, Oregon and Washington state.

The notice follows an outbreak earlier this year traced to Foster Farms raw chicken in which 134 people in 13 states became ill, but it appears to be a separate, new incident, said Barbara Reynolds, a spokeswoman for the Centers for Disease Control and Prevention. That outbreak, which was declared over in July, sickened 40 people in Oregon and 57 in Washington state and sent 33 patients to the hospital.

Neither agency could provide many details about the latest outbreak because of limited staffing caused by a week-long government shutdown.

Illnesses were linked to the Foster Farm brand through epidemiologic, laboratory and trace-back methods, FSIS said. But health officials were unable to tie the illnesses to a specific product or a specific production period. They said that the products bear one of three establishment numbers inside a USDA mark of inspection or elsewhere on the package. The numbers are: P6137, P6137A and P7632.

The outbreak is ongoing, FSIS officials said in a statement. No recalls for specific chicken products have been issued.

Foster Farms officials said in a statement that the company has been collaborating with FSIS and CDC to eradicate salmonella Heidelberg at its sites and has retained national experts to “assess current practices and identify opportunities for further improvement.”

“When the incidence of illnesses linked to Salmonella increased, we wanted to know why and have worked quickly to identify and implement additional controls,” Robert O’ Connor, the company’s food safety chief and head veterinarian said. “It is also important to reassure the public that the FSIS process has not been affected by the recent government shutdown.”

The company and FSIS warned that consumers should be careful to fully cook raw poultry to 165 degrees, which will kill the bacteria.

Salmonella Heidelberg is a common strain that causes illness that can be life-threatening in people with weak immune systems such as children, the elderly and those with cancer or HIV infection. Most common symptoms include diarrhea, abdominal cramps and fever within eight hours to three days after eating the contaminated product. Chills, headache, nausea and vomiting can last up to a week.

Foster Farms is a West Coast poultry producer with plants in Oregon, Washington, California and Alabama.

JoNel Aleccia is a senior health writer with NBC News. Follow her on Twitter at @JoNel_Aleccia or send her an email.

Associated Press
CDC: 103 Ill with Salmonella Tied to Mangoes
August 30, 2012

WASHINGTON (AP) — Federal health officials are investigating a foodborne illness outbreak that has sickened more than 100 people in 16 states and has been associated with salmonella-tainted mangoes.

Authorities said Wednesday they are still probing what caused an outbreak of 103 cases of salmonella Braenderup infections since July, and they are trying to identify which mango brands or sources may be linked to the illnesses.

The U.S. Centers for Disease Control and Prevention says 78 of the cases were reported in California. No deaths have been reported.

The Canadian Food Inspection Agency also recently reported illnesses resulting from the same bacterial strain. Several U.S. and Canadian retailers have issued releases saying they will recall or remove Daniella-brand mangoes from stores.

Copyright 2012 The Associated Press. All rights reserved.

Article Link:   http://www.intelihealth.com/IH/ihtIH/EMIHC254/24479/29758/1452724.html?d=dmtICNNews

Warning: Salmonella in Cantaloupes, Again!!

Salmonella in cantaloupes sickens 141, kills 2

August 18, 2012
By JoNel Aleccia, NBC News

Federal and state health officials are warning consumers not to eat cantaloupe grown in southwestern Indiana after an outbreak of salmonella food poisoning that has led to 141 illnesses and two deaths in 20 states.

At least 31 people have been hospitalized in connection with infections caused by salmonella Typhimurium tied to contaminated melons, the Centers for Disease Control reported late Friday. Illnesses have been reported from July 7 to Aug. 4, although those that occurred after July 26 may not be included yet.

Investigators said cantaloupes grown in the southwestern Indiana region were the likely source of the outbreak. Kentucky laboratory officials isolated the outbreak strain from two melons collected at a retail location in that state. The deaths were reported in Kentucky.

Officials are continuing to investigate whether other types of melons may also be linked to the outbreak, the CDC said. Officials with the CDC and the Food and Drug Administration did not identify an Indiana farm where the suspect cantaloupes were grown, the distributors who handled them or the stores where the melons were sold. However, they said the farm in question has agreed to suspend sales for the rest of the growing season.

Fifty of the illnesses caused by the outbreak strain were confirmed in Kentucky, 17 were logged in Illinois and 13 in Indiana. Other states recorded fewer illnesses, with nine in Missouri; seven each in Alabama and Iowa; six each in Michigan and Tennessee; three each in Arkansas, Minnesota, North Carolina, Ohio and South Carolina; two each in California, Mississippi, Pennsylvania and Wisconsin and one each in Georgia, New Jersey and Texas.

The outbreak comes a year after listeria-tainted cantaloupe grown in Colorado sickened at least 147 people and led to at least 30 deaths.

Earlier this month, Burch Farms, a North Carolina cantaloupe grower, recalled cantaloupe and honeydew melons because of listeria contamination.

Related stories:

Tempeh Salmonella Cases Increase From 46 to 60

Foodborne Illness Outbreaks

Tempeh Salmonella Cases Increase From 46 to 60

by News Desk | May 08, 2012

 

North Carolina’s Buncombe County reported Monday that the number of Salmonella Paratyphi B cases in an outbreak linked to unpasteurized tempeh has risen from 46 to 60.

tempeh-close-iphone.jpg

As Food Safety News reported last week, the rare type of Salmonella was traced to tempeh, a fermented soy bean product made by a small local producer, Smiling Hara in Asheville.

 

Test results from the North Carolina Department of Public Health laboratory confirmed that the bacteria found in the tempeh matched the outbreak strain of Salmonella Paratyphyi B.

 

The strain associated with the outbreak causes a non-typhoidal Salmonella, which can cause severe symptoms, but not as severe as the strain lab tests first indicated, according to the Buncombe County Department of Health. As of May 4, seven of the outbreak cases had been hospitalized.

 

Smiling Hara temporarily halted production and recalled all its tempeh made between January 11 and April 11 with best-by dates of July 11 through October 25. Owners of the firm believe the pre-packaged culture they used to make tempeh likely was contaminated with Salmonella.

 

Although many of those sickened either ate the implicated tempeh or possibly ate other foods cross-contaminated by the tempeh, the Buncombe County Department of Health has said the outbreak is continuing through person-to-person contact.

 

The health department has urged the public to prevent the spread of disease by washing hands and properly preparing food. In addition, the department suggests those with symptoms of Salmonella should seek medical care so that a health professional can evaluate the need for antibiotics or other treatment. People should report cases of Salmonella to the Buncombe County Department of Health Disease Control or their local health department if they do not reside in Buncombe County, to aid in continued monitoring of this outbreak.

© Food Safety News

200 Now Sick in Salmonella Sushi Outbreak

200 Now Sick in Salmonella Sushi Outbreak
April 26, 2012

At least 200 people in 21 states and Washington, D.C., now have been sickened by raw scraped tuna contaminated with not one but two rare strains of salmonella, government health officials reported Thursday.

Tainted tuna scraped from the backbone of the fish has been linked not only to the salmonella Bareilly strain, but also to salmonella Nchanga infections, the Centers for Disease Control and Prevention reported. The two genetic fingerprint patterns of the strains have been grouped into an single outbreak strain, CDC officials said.

At least 190 people have been confirmed with salmonella Bareilly infections, and another 10 have been infected with salmonella Nchanga. Twenty-eight victims have been hospitalized, but no deaths have been reported.

A frozen yellowfin tun product, known as Nakaochi Scrape, produced by Moon Marie USA Corp. is the likely source of the outbreak.

Earlier this month, Moon Marine recalled 58,828 pounds of the frozen tuna product. It wasn’t for sale to individual customers, but may have been used to make sushi, sashimi, ceviche and similar dishes in restaurants and grocery stores.

The outbreak could continue to grow. Illnesses that occured after March 27 might not be reported yet because of the time frame between when a person becomes ill and when it’s reported to authorities.

At least two people have filed lawsuits against Moon Marine, a Cupertino, Calif., firm. The women, both from Wisconsin, said they became ill after eating tainted seafood.

Related story:
First lawsuit filed in salmonella sushi outbreak

Article Link

http://vitals.msnbc.msn.com/_news/2012/04/26/11413590-200-now-sick-in-salmonella-sushi-outbreak?lite

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Dog Food Recall Expanded

http://saline.patch.com/articles/dog-food-recall-expanded-after-salmonella-outbreak-40ff7a27

200 Now Sick in Salmonella Sushi Outbreak

200 now sick in salmonella sushi outbreak

April 26, 2012

At least 200 people in 21 states and Washington, D.C., now have been sickened by raw scraped tuna contaminated with not one but two rare strains of salmonella, government health officials reported Thursday.

Tainted tuna scraped from the backbone of the fish has been linked not only to the salmonella Bareilly strain, but also to salmonella Nchanga infections, the Centers for Disease Control and Prevention reported. The two genetic fingerprint patterns of the strains have been grouped into an single outbreak strain, CDC officials said.

At least 190 people have been confirmed with salmonella Bareilly infections, and another 10 have been infected with salmonella Nchanga. Twenty-eight victims have been hospitalized, but no deaths have been reported.

A frozen yellowfin tuna product, known as Nakaochi Scrape, produced by Moon Marie USA Corp. is the likely source of the outbreak.

Earlier this month, Moon Marine recalled 58,828 pounds of the frozen tuna product. It wasn’t for sale to individual customers, but may have been used to make sushi, sashimi, ceviche and similar dishes in restaurants and grocery stores.

The outbreak could continue to grow. Illnesses that occurred after March 27 might not be reported yet because of the time frame between when a person becomes ill and when it’s reported to authorities.

At least two people have filed lawsuits against Moon Marine, a Cupertino, Calif., firm. The women, both from Wisconsin, said they became ill after eating tainted seafood.

(Link: http://vitals.msnbc.msn.com/_news/2012/04/26/11413590-200-now-sick-in-salmonella-sushi-outbreak?lite

Related story:

First lawsuit filed in salmonella sushi outbreak

Precautionary Recalls, Market Withdrawals, Dole Fresh Vegetables & Salads

Recalls, Market Withdrawals, & Safety Alerts Dole Fresh Vegetables Announces Precautionary Recall of Limited Number of Salads.

Recalls, Market Withdrawals, & Safety Alerts
http://www.fda.gov/Safety/Recalls/ucm300414.htm?source=govdelivery
04/15/2012 08:40 AM EDT
-
Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

Dole Fresh Vegetables Announces Precautionary Recall of Limited Number of Salads

Contact:
Consumer:
(800) 356-3111

Media:
Marty Ordman
(818) 874-4834
marty.ordman@dole.com

FOR IMMEDIATE RELEASE – April 14, 2012 – Dole Fresh Vegetables is voluntarily recalling 756 cases of DOLE® Seven Lettuces salad with Use-by Date of April 11, 2012, UPC code 71430 01057 and Product Codes 0577N089112A and 0577N089112B, due to a possible health risk from Salmonella. Dole Fresh Vegetables is coordinating closely with regulatory officials.  No illnesses have been reported in association with the recall.

The Product Code and Use-by Date are in the upper right-hand corner of the package; the UPC code is on the back of the package, below the barcode. The salads were distributed in fifteen U.S. states (Alabama, Florida, Illinois, Indiana, Maryland, Massachusetts, Michigan, Mississippi, New York, North Carolina, Ohio, Pennsylvania, Tennessee, Virginia, and Wisconsin).

No illnesses have been reported in association with the recall. This precautionary recall notification is being issued due to an isolated instance in which a sample of Seven Lettuces salad yielded a positive result for Salmonella in a random sample test collected and conducted by the State of New York.

No other Dole salads are included in the recall. Only the specific Product Codes, UPC codes and April 11, 2012 Use-by-Date of Seven Lettuces salads identified above are included in the recall. Consumers who have any remaining product with these Product Codes should not consume it, but rather discard it. Retailers and consumers with questions may call the Dole Food Company Consumer Response Center at (800) 356-3111, which is open 8:00 am to 3:00 pm (PDT) Monday – Friday.

Retailers should check their inventories and store shelves to confirm that none of the product is mistakenly present or available for purchase by consumers or in warehouse inventories. Dole Fresh Vegetables customer service representatives are already contacting retailers and are in the process of confirming that the recalled product is not in the stream of commerce.

Salmonella is an organism that can cause foodborne illness in a person who eats a food item contaminated with it. Symptoms of infection may experience fever and gastrointestinal symptoms such as nausea, diarrhea, vomiting or abdominal pain. The illness primarily impacts young children, frail and elderly people and those with weakened immune systems. Most healthy adults and children rarely become seriously ill.

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Soylent Pink: 7 Million Pounds Of (Mystery) Meat For Children’s School Meals

Pink Slime For School Lunch: Government Buying 7 Million Pounds Of Ammonia-Treated Meat For Meals.

Pink Slime For School Lunch: Government Buying 7 Million Pounds Of Ammonia-Treated Meat For Meals

Pink Slime In Schools

First Posted: 03/ 5/2012 5:19 pm Updated: 03/ 6/2012 9:03 am

Pink slime — that ammonia-treated meat in a bright Pepto-bismol shade — may have been rejected by fast food joints like McDonald’s, Taco Bell and Burger King, but is being brought in by the tons for the nation’s school lunch program.

The U.S. Department of Agriculture is purchasing 7 million pounds of the “slime” for school lunches, The Daily reports. Officially termed “Lean Beef Trimmings,” the product is a ground-up combination of beef scraps, cow connective tissues and other beef trimmings that are treated with ammonium hydroxide to kill pathogens like salmonella and E. coli. It’s then blended into traditional meat products like ground beef and hamburger patties.

We originally called it soylent pink,” microbiologist Carl Custer, who worked at the Food Safety Inspection Service for 35 years, told The Daily. “We looked at the product and we objected to it because it used connective tissues instead of muscle. It was simply not nutritionally equivalent [to ground beef]. My main objection was that it was not meat.”

Custer and microbiologist Gerald Zernstein concluded in a study that the trimmings are a “high risk product,” but Zernstein tells The Daily that “scientists in D.C. were pressured to approve this stuff with minimal safety approval” under President George H.W. Bush’s administration. The USDA asserts that its ground beef purchases “meet the highest standard for food safety.”

Controversy surrounding “pink slime” stems from various safety concerns, particularly dangers associated with ammonium hydroxide, which can both be harmful to eat and has potential to turn into ammonium nitrate — a common component in homemade bombs, according to MSNBC. It’s also used in household cleaners and fertilizers.

In 2009, The New York Times reported that despite the added ammonia, tests of Lean Beef Trimmings of schools across the country revealed dozens of instances of E. coli and salmonella pathogens.

Between 2005 and 2009, E. coli was found three times and salmonella 48 times, according to the Times, including two contaminated batches of 27,000 pounds of meat.

A public outcry against the “slime” is led perhaps most prominently by celebrity chef Jamie Oliver,
who had also successfully waged war against flavored milk in Los Angeles schools and continues a crusade for healthier school lunches.

News of the USDA’s plan to bring 7 million pounds of “pink slime” to school cafeterias nationwide comes just weeks after the government announced new guidelines to ensure students are given healthier options for school meals. The new standards call for more whole grains and produce as well as less sodium and fat in school meals. While the measures mark a step forward from previous years, they still compromise amid push-back from Congress to keep pizza and french fries on the menu — counting both the tomato paste on pizza and the potatoes that make fries as vegetables.

Still, some schools — like several in California — have taken the matter into their own hands, and have found ways to profit from those efforts. Umpteen school districts have taken part in a decade-long initiative, supported by a philanthropic organization, that provides schools with equipments and chefs who teach cafeteria workers to cook from scratch and produce fresh meals.

A recent report by the Centers for Disease Control and Prevention revealed that more than a third of high school students were eating vegetables less than once a day – “considerably below” recommended levels of intake for a healthy lifestyle that supports weight management and could reduce risks for chronic diseases and some cancers.

Article Link:

http://www.huffingtonpost.com/2012/03/05/pink-slime-for-school-lun_n_1322325.html

Product Recall: Swanson Organic Celery Seed

www.hhs.gov
U S Department of Health and Human Services
FDA, U S Food and Drug Administration

Recalls, Market Withdrawals, & Safety Alerts
http://www.fda.gov/Safety/Recalls/ucm284034.htm

Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

Swanson Health Products Recalls Swanson Organic Celery Seed

Contact:
Consumer:
B&M, Inc.
1-877-321-5852

Swanson Health Products Customer Care
1-800-451-9304

Media:
Tara Kessler
701-356-2807
www.swansonvitamins.com
pr@swansonhealth.com

FOR IMMEDIATE RELEASE – December 16, 2011 – Swanson Health Products is voluntarily recalling Swanson Organic Celery Seed (Whole) which is packaged in plastic bottles with a net weight of 1.4 oz. (40 grams) because it has the potential to be contaminated with Salmonella.

Salmonella is an organism that 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 entering the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The product was sold by several different methods.  It was either sold at the Swanson Health Products retail store, 109 Broadway N., Fargo, ND, shipped directly to on-line or mail-order consumers, or held for pick up by the consumer at Swanson Health Products headquarters.  The product was sold between June 16, 2011, and December 16, 2011.

The lot number of Swanson Health Products Brand Celery Seed (Whole) with code UPC 0-8761424048-0 included in this recall is BESTBY03JUN2013 1541102C.  The lot number and Best By date can be found on the bottom of the bottle.

Swanson Health Products became aware of the potential contamination after being notified by its supplier, B & M, Inc., Mount Vernon, Missouri.  B & M, Inc. had earlier learned of the potential contamination from its supplier.

No other Swanson spices have been affected by this voluntary recall. No illnesses have been reported to date in connection with this voluntary recall.

Consumers in possession of this voluntarily recalled product may return it to Swanson Health Products headquarters in Fargo, North Dakota, for a full refund. Consumers or media with questions should contact B&M, Inc. at 1-877-321-5852 (Monday – Friday, 8:30 am – 4:30 pm CST) or Swanson Health Products Customer Care at 1-800-451-9304 (Monday – Friday, 8:00 am – 5:00 pm).

LINK: http://www.fda.gov/Safety/Recalls/ucm284034.htm

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