Two recent recalls were initiated because of customer complaints about foreign material in their products.
The first was discovered in 8oz Pantry Beef Sticks manufactured by the Klement Sausage Co. in Wisconsin. In this case the customers identified hard plastic or glass in the product.
The second was found in 14oz and 28oz packages of assorted flavor Megapops. In this case the recall noted traces of foreign particles.
One of the requirements in food manufacturing is to have a glass and hard plastic pre-requisite program that leads into your HACCP program.
In this plan, Quality Assurance and Production should ensure that there is no glass in the open product or processing areas and if there is hard plastic, that an operational check is made every day to ensure that plastic has not broken off and possibly gotten into the product.
In the case of the sausage operation, there is often hard plastic near chopper bowls, mixers, and possibly augers. These should be inspected after daily sanitation is complete to ensure that no chipping or wearing is occurring. If wear is noted, then that piece should be replaced and Quality Assurance notified to identify any products which might contain the foreign material. Daily inspection of operational equipment must be performed by production employees and maintenance employees.
Complete facility glass and plastic inspections should be part of a regular program for Quality inspections. These should be no less than quarterly, but would be better on the monthly in depth Quality inspection.
No exposed glass should be in a product area, with the exception of glass bottles that are the retail package.
When we let customers become our Quality and Food Safety Inspection program, we in the food business have neglected our responsibility. An effective program that stops defective products from ever leaving your facility can and must be achieved. Protect your customers and your company.
Be safe out there.
Rudy Westervelt
rudy@powerinlearning.com
Wednesday, October 27, 2010
Monday, July 5, 2010
Salmonella in Raw Pet Food
On July 1st, the FDA issued a Recall press release on Feline's Pride Natural Chicken Formula Cat Food. This cat food had tested positive for Salmonella and could cause food borne illness in humans and animals.
The product being recalled is a raw product packed in 2.5 pound containers and frozen.
The product is thawed and served raw to cats and kittens.
Would you eat raw chicken? Don't people know that raw chicken has a high probability of containing Salmonella or other bacteria that cause food borne illness.
Now this company promotes the product as being similar to raw mouse. Now growing up, I had cats who lived outside and certainly ate mice. However, I think that feeding your cat raw chicken increases the likelihood that they could get ill from ingesting Salmonella.
If the cat owner doesn't handle this raw product carefully, it could cross-contaminate food intended to be eatend by the owner.
We need to do a better job of educating pet owners on the handling of foods destined for consumption by their pets. Do you think that the owners think that freezing kills bacteria?
Be informed. Read the labels. Understand what RAW means and handle food products accordingly.
Be safe for your pet's health and your families health.
Rudy
rudy@powerinlearning.com
The product being recalled is a raw product packed in 2.5 pound containers and frozen.
The product is thawed and served raw to cats and kittens.
Would you eat raw chicken? Don't people know that raw chicken has a high probability of containing Salmonella or other bacteria that cause food borne illness.
Now this company promotes the product as being similar to raw mouse. Now growing up, I had cats who lived outside and certainly ate mice. However, I think that feeding your cat raw chicken increases the likelihood that they could get ill from ingesting Salmonella.
If the cat owner doesn't handle this raw product carefully, it could cross-contaminate food intended to be eatend by the owner.
We need to do a better job of educating pet owners on the handling of foods destined for consumption by their pets. Do you think that the owners think that freezing kills bacteria?
Be informed. Read the labels. Understand what RAW means and handle food products accordingly.
Be safe for your pet's health and your families health.
Rudy
rudy@powerinlearning.com
Wednesday, April 28, 2010
Meat and Poultry Recalls exceed 1 per week
The USDA FSIS posted 58 recalls last year. The first quarter had 12 recalls. The 2nd quarter followed with 20 recalls. The 3rd quarter recalls dropped to 13 and the 4th quarter closed with another 13 recalls.
Bacteria contamination topped the list of reasons. Twenty-four (41%) recalls occurred due to discovery of salmonella, listeria or E. coli. Next allergens and mislabelling caused 18 recalls. Nine recalls were initiated due to companies not having an inspector on site during processing or using ingredients that were not approved for import or use. Foreign materials caused 4 recalls and the last group underprocessing caused recalls three times.
Surely many of these recalls could have been avoided. We also do not know how many product withdrawals were made without USDA involvement or how much product was held at the plants and destroyed prior to making it into the distribution stream. We can assume that this occurred at much higher levels than the recalls. It is fortunate that things are caught before making it to market.
On the other hand, how many of these recalls should never have occurred. They would not have occurred if Pre-requisite plans and HACCP plans were enforced and were more than just check marks in a box. Ensuring that allergens are noticed on labels, in ingredient formulas and on equipment shared by allergens should be caught every time, if quality assurance and production are working hand in hand.
Not notifying your inspector that you are operating nor verifying that imports are on the approved list is unacceptable. If bacterial recalls are occuring due to underprocessing or failure to perform a bacterial kill step or recontamination from raw materials, then these are unacceptable as well.
Industry must continue to regulate itself and do the right thing. It is not acceptable to just have a program in writing. Programs must be put into practice and be reliable each and every day. Confidence in our food industry can only be improved by persistance in every level of the food chain.
Be safe out there!
Rudy
rudy@powerinlearning.com
Bacteria contamination topped the list of reasons. Twenty-four (41%) recalls occurred due to discovery of salmonella, listeria or E. coli. Next allergens and mislabelling caused 18 recalls. Nine recalls were initiated due to companies not having an inspector on site during processing or using ingredients that were not approved for import or use. Foreign materials caused 4 recalls and the last group underprocessing caused recalls three times.
Surely many of these recalls could have been avoided. We also do not know how many product withdrawals were made without USDA involvement or how much product was held at the plants and destroyed prior to making it into the distribution stream. We can assume that this occurred at much higher levels than the recalls. It is fortunate that things are caught before making it to market.
On the other hand, how many of these recalls should never have occurred. They would not have occurred if Pre-requisite plans and HACCP plans were enforced and were more than just check marks in a box. Ensuring that allergens are noticed on labels, in ingredient formulas and on equipment shared by allergens should be caught every time, if quality assurance and production are working hand in hand.
Not notifying your inspector that you are operating nor verifying that imports are on the approved list is unacceptable. If bacterial recalls are occuring due to underprocessing or failure to perform a bacterial kill step or recontamination from raw materials, then these are unacceptable as well.
Industry must continue to regulate itself and do the right thing. It is not acceptable to just have a program in writing. Programs must be put into practice and be reliable each and every day. Confidence in our food industry can only be improved by persistance in every level of the food chain.
Be safe out there!
Rudy
rudy@powerinlearning.com
Monday, March 22, 2010
Basic Food Flavors Cries Foul!
Two weeks ago, we saw again a recall of an ingredient that affected many different products. One manufacturer of a commonly used ingredient can affect the finished products of many different companies. Fortunately most companies processed their end product further with additional heating that could destroy salmonella. Most companies took no chance of having a sick customer and having to deal with potential litigation.
They recalled their products.
BFF is now saying they were only following FDA protocol. When they discovered salmonella in one lot of product, because of notification by their customer that received the ingredient and notified BFF and notified the FDA as per the Reportable Food Registry.
They tested additional product lots, which allegedly tested negative for salmonella. This occurred on September 17, 2009. The company notified its customers on February 26. The FDA announced the recall one week later.
The FDA noted that after notification of the presence of Salmonella in their plant on January 21, they continued to manufacture ingredients until February 15th, without changing their process to ensure that Salmonella was removed from the facility and subsequent product.
At the end of the day, manufacturers need to ensure that their facilities and products are adequately tested to ensure that they are not contaminated. When you test and find positive results, you must change your procedures, get your source of contamination located and removed. You must ensure that you cannot contaminate product that will be leaving your facility.
More training needs to occur in food processing facilities, so that procedures are developed and followed to detect and eliminate any possible contamination. The onus of this falls on the manufacturer.
Err on the side of caution and consumer protection. You will be doing the right thing and controlling your liability.
Be safe out there.
Rudy
rudy@powerinlearning.com
They recalled their products.
BFF is now saying they were only following FDA protocol. When they discovered salmonella in one lot of product, because of notification by their customer that received the ingredient and notified BFF and notified the FDA as per the Reportable Food Registry.
They tested additional product lots, which allegedly tested negative for salmonella. This occurred on September 17, 2009. The company notified its customers on February 26. The FDA announced the recall one week later.
The FDA noted that after notification of the presence of Salmonella in their plant on January 21, they continued to manufacture ingredients until February 15th, without changing their process to ensure that Salmonella was removed from the facility and subsequent product.
At the end of the day, manufacturers need to ensure that their facilities and products are adequately tested to ensure that they are not contaminated. When you test and find positive results, you must change your procedures, get your source of contamination located and removed. You must ensure that you cannot contaminate product that will be leaving your facility.
More training needs to occur in food processing facilities, so that procedures are developed and followed to detect and eliminate any possible contamination. The onus of this falls on the manufacturer.
Err on the side of caution and consumer protection. You will be doing the right thing and controlling your liability.
Be safe out there.
Rudy
rudy@powerinlearning.com
Sunday, March 7, 2010
Salmonella Contaminates Your Flavor Enhancer
This past week an alert came out from FDA that Basic Food Flavors was recalling it's Hydrolyzed Vegetable Protein ingredient. Why? Salmonella!
HVP is used in many seasonings, soups, dips, chilis, sauces, and a host of products as a flavor enhancer. It is a very common ingredient. Check in your pantry, your refrigerator and at your local supermarket and in a review of ingredients labels it will be there.
The contamination was discovered by one of the customers of Basic F. F. through sampling and testing. As required in the Food Registry reporting, FDA was alerted and subsequently went to the plant to find the source of contamination. Allegedly, they did find Salmonella in the plant.
Now a rash of recalls is occurring. Companies, such as McCormick, are recalling products that used this ingredient from Basic Food Flavors.
If there was a bacterial kill step in the further processing, customer exposure is unlikely. But, companies will err on the side of consumer safety, as they should.
Thankfully, a company discovered this by testing ingredients that go into their products.
What is needed to correct this at plant level?
Was the equipment able to be properly cleaned?
Were the correct procedures in place to properly clean and sanitize the equipment?
Did the company have a HACCP plan?
Did the company have appropriate Pre-requisite plans?
Did the company have appropriate testing procedures in their plant?
Bacterial contamination and re-contamination must be controlled from the farm to your kitchen table. At every step of the process controls must be in place.
When you decide to be a part of the food industry and that food chain, then assume responsibility for the health of the end customer. You have the moral and legal responsibility to protect the public. Take that responsibility seriously. Lives depend on it!
Rudy
rudy@powerinlearning.com
HVP is used in many seasonings, soups, dips, chilis, sauces, and a host of products as a flavor enhancer. It is a very common ingredient. Check in your pantry, your refrigerator and at your local supermarket and in a review of ingredients labels it will be there.
The contamination was discovered by one of the customers of Basic F. F. through sampling and testing. As required in the Food Registry reporting, FDA was alerted and subsequently went to the plant to find the source of contamination. Allegedly, they did find Salmonella in the plant.
Now a rash of recalls is occurring. Companies, such as McCormick, are recalling products that used this ingredient from Basic Food Flavors.
If there was a bacterial kill step in the further processing, customer exposure is unlikely. But, companies will err on the side of consumer safety, as they should.
Thankfully, a company discovered this by testing ingredients that go into their products.
What is needed to correct this at plant level?
Was the equipment able to be properly cleaned?
Were the correct procedures in place to properly clean and sanitize the equipment?
Did the company have a HACCP plan?
Did the company have appropriate Pre-requisite plans?
Did the company have appropriate testing procedures in their plant?
Bacterial contamination and re-contamination must be controlled from the farm to your kitchen table. At every step of the process controls must be in place.
When you decide to be a part of the food industry and that food chain, then assume responsibility for the health of the end customer. You have the moral and legal responsibility to protect the public. Take that responsibility seriously. Lives depend on it!
Rudy
rudy@powerinlearning.com
Friday, February 26, 2010
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
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
Monday, February 1, 2010
Protein Technology Destroys Food Illness Bacteria
Science has been busy at the university level investigating ways to stop the plague and to stop food borne illnesses. In technology developed at UCLA and UCSD, the AvidBiotics Corporation was started to investigate use of proteins that could specifically connect with and destroy bacteria.
Investigators looked at work that was done on bacteriophages which can attack bacteria and insert their viruses inside of the bacteria, such as E. coli or Salmonella and grow within and destroy the bacteria. These are already approved by the FDA as food additives to reduce bacteria levels.
The difference with the protein, known as R-type pyocins is that they connect with the bacteria and simply puncture the cell wall and let the contents leak out, destroying the bacteria. Since there is no DNA shared it would appear that the bacteria could not "learn" to protect itself or become resistant to the protein. We know that bacteria can become resistant to antibiotics. Certainly, we do not need to develop any more super bacteria by making them resistant to methods of destruction that we have available.
This company is working on a research grant to develop proteins to attack bacteria that could be involved in the plague and be used for Biodefense in case of a Bioterror threat.
There are still many questions that need to be answered and hurdles to cross. One question that certainly needs to be answered is "Can the protein bind with cells in our bodies and destroy them?". Early tests would indicate that the host might not be attacked.
Ecolab has put its financial muscle behind the company, so that it will be first on the block with another weapon in the arsenal to attack bacteria and protect the public.
The future is now. Stay informed. Give me your thoughts on this new form of playing with science and your health.
Rudy
rudy@powerinlearning.com
Investigators looked at work that was done on bacteriophages which can attack bacteria and insert their viruses inside of the bacteria, such as E. coli or Salmonella and grow within and destroy the bacteria. These are already approved by the FDA as food additives to reduce bacteria levels.
The difference with the protein, known as R-type pyocins is that they connect with the bacteria and simply puncture the cell wall and let the contents leak out, destroying the bacteria. Since there is no DNA shared it would appear that the bacteria could not "learn" to protect itself or become resistant to the protein. We know that bacteria can become resistant to antibiotics. Certainly, we do not need to develop any more super bacteria by making them resistant to methods of destruction that we have available.
This company is working on a research grant to develop proteins to attack bacteria that could be involved in the plague and be used for Biodefense in case of a Bioterror threat.
There are still many questions that need to be answered and hurdles to cross. One question that certainly needs to be answered is "Can the protein bind with cells in our bodies and destroy them?". Early tests would indicate that the host might not be attacked.
Ecolab has put its financial muscle behind the company, so that it will be first on the block with another weapon in the arsenal to attack bacteria and protect the public.
The future is now. Stay informed. Give me your thoughts on this new form of playing with science and your health.
Rudy
rudy@powerinlearning.com
Sunday, January 17, 2010
Massive Tylenol Recall
McNeil Consumer Healthcare initiated a recall of OTC drugs including Tylenol, Motrin, Benadryl, Rolaids, St. Joseph aspirin because of reports of musty, moldy and mildew odors that were causing nausea and vomiting.
After further investigation, they discovered that there were trace amounts of 2,4,6-tribromoanisole in the packaging that was the cause. This is a metabolite from a chemical fungicide used to treat wood pallets. Their packaging materials were received and stored on these pallets.
Every manufacturer in the food, ingredient, drug, nutritional field needs to evaluate their storage, receiving and shipping materials. Many items are stored on wooden pallets. Wood pallets still make up most of the shipping pallets used today. Certainly plastic and cardboard pallets exist, but wood is the staple of industry.
Add this to your inspections. If the trailer or pallets have an odor then inspect further. Certain food and drugs absorb odors more easily than others. Protect your products. Ask your suppliers to evaluate their pallet suppliers.
Protect the public and your company by protecting your products today.
Rudy
Rudy@powerinlearning.com
After further investigation, they discovered that there were trace amounts of 2,4,6-tribromoanisole in the packaging that was the cause. This is a metabolite from a chemical fungicide used to treat wood pallets. Their packaging materials were received and stored on these pallets.
Every manufacturer in the food, ingredient, drug, nutritional field needs to evaluate their storage, receiving and shipping materials. Many items are stored on wooden pallets. Wood pallets still make up most of the shipping pallets used today. Certainly plastic and cardboard pallets exist, but wood is the staple of industry.
Add this to your inspections. If the trailer or pallets have an odor then inspect further. Certain food and drugs absorb odors more easily than others. Protect your products. Ask your suppliers to evaluate their pallet suppliers.
Protect the public and your company by protecting your products today.
Rudy
Rudy@powerinlearning.com
Friday, January 8, 2010
Rat-Infested Food Facility Raided
The Food Production Daily news reported on that a Nashville facility that had been warned about issues but had not corrected them.
The FDA had warned the company in writing in May 2009. It detailed violations of Good Manufacturing Practices and lack of rodent and pest control measures. The facility received and stored bulk ingredients in route to restaurants.
In June, the company said that all issues were corrected. When a re-inspection occurred in November, there was "widespread rodent infestation in the building", said the agency. The facility allowed birds, insects and rodents to enter at will.
US Federal marshalls seized over $1million worth of inventory.
Let's look at the time line. A letter in May to the company, a response from the company in June and then 5 months later a re-inspection that resulted finally in a seizure.
Is this timing acceptable? Why would this take so long if it had potential of making someone ill?
We know that the FDA is in need of funding and in need of more inspectors.
What kind of company would allow itself to operate in this way?
What should local inspection (state, county, city) do to control sanitation and health issues?
Truly, we must get operators to do the right thing and protect the public. Food handling from field to table must continue to improve.
Ask questions where ever you are in the process.
Safeguarding the nations food supply is everyones business and responsibility.
As always, be safe out there.
Rudy
rudy@powerinlearning.com
The FDA had warned the company in writing in May 2009. It detailed violations of Good Manufacturing Practices and lack of rodent and pest control measures. The facility received and stored bulk ingredients in route to restaurants.
In June, the company said that all issues were corrected. When a re-inspection occurred in November, there was "widespread rodent infestation in the building", said the agency. The facility allowed birds, insects and rodents to enter at will.
US Federal marshalls seized over $1million worth of inventory.
Let's look at the time line. A letter in May to the company, a response from the company in June and then 5 months later a re-inspection that resulted finally in a seizure.
Is this timing acceptable? Why would this take so long if it had potential of making someone ill?
We know that the FDA is in need of funding and in need of more inspectors.
What kind of company would allow itself to operate in this way?
What should local inspection (state, county, city) do to control sanitation and health issues?
Truly, we must get operators to do the right thing and protect the public. Food handling from field to table must continue to improve.
Ask questions where ever you are in the process.
Safeguarding the nations food supply is everyones business and responsibility.
As always, be safe out there.
Rudy
rudy@powerinlearning.com
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