Can't We Stop Salmonella?

Recently, we have seen a rash of recalls because of Salmonella.

The first question that comes to mind is, "Did they not properly process the product to kill Salmonella?" and of course that is followed by "Did the processed product become recontaminated?".

Two companies are recalling granola bars this week. They may well be associated with the Thumb Oilseed recall of toasted grits. The organic grits may have been used in the production of the bars.

Trader Joes is recalling Chewy Granola Bars and Lovin Oven is recalling Healthy Valley Organic Peanut Crunch, Dutch Apple, and Wildberry Chewy Granola Bars. Check with your retailer to see if you have any of the recalled items.

The ingredients that are used in production should be tested for contaminants. Will this ensure that every contamination is caught? NO! Testing is only as a backup precaution. However, we can no longer trust a certificate of analysis. We do not know every plant's procedures and we are not sure that everything was properly processed and not recontaminated.

Ensure that when you are making ready to eat items from ingredients that your procedures allow for proper processing and that includes the cooking or heat treating in temperature and duration to kill bacteria.  If the bars or product is too thick or too cold before heating, the core temperature may not reach the level necessary to kill the micro-organisms.

Also, review all of your handling procedures to ensure that raw materials can never come in contact with the processed product, product surfaces or the packaging that will touch the product. Are your raw materials stored in the same room as your packaging? Is there opportunity for cross-contamination?

Questions need to be asked and operations observed to note where problems exist in your HACCP and Pre-Requisite Programs.

Be informed and be food safe. Our lives depend on it.
Rudy
rudy@powerinlearning.com