A kind of update to the previous post on ready-to-eat (RTE) foods. It drives home the point of how risky this type of food is.
The latest: a recall of about 1,240,000 pounds of ready-to-eat Italian sausage products by a Rhode Island firm. That is a whole lot of sausage. And it's not even Listeria bacteria. No, it's one of the common Salmonella bacteria again. Not as likely to cause death in the short term, but there is a chance that it will not only give you a few miserable days, but also leave you with longer-term health problems like reactive arthritis or something else.
And just a few days earlier, it was cheeseball time, recalled by a Wisconsin-based distributor who got their cheese from Parkers Farm, which has had to recall a lot of their products recently because of Listeria bacteria. The cheeseballs may also be carrying it.
What will be next?
Bon appetit (but avoid RTEs whenever you can)
TSF
Saturday, January 23, 2010
Friday, January 15, 2010
Ready and Risky Food
We Americans are eating more and more 'ready' foods - those nice-and-easy, no cooking items we can just eat straight out of the package, or slab onto a piece of bread or bagel in 30 seconds flat. These foods are also among the most risky to eat. Why?
One reason is that they have been touched by so many hands or pieces of equipment, any one of which could be contaminated. Another is that usually several different ingredients have been mixed in together, any which could spread microorganisms from one to another, where it might grow even better.
One presently ongoing outbreak (recall date, January 9, 2010) involves several different products from the same company - peanut butter, processed cheeses, several types and flavors of bagel spreads, several types of salsa......All of them in plastic tubs with snap-on lids. The company involved, Parkers Farm, Inc. of Coon Rapids, Minnesota, supplies such major retailers as Costco, Safeway, Whole Foods, Target and many more.
The bacterium Listeria monocytogenes is the culprit again, as it often is in these kinds of foods. This bug is the one that is so risky for pregnant women (very frequently causing miscarriages and stillbirths). It can also cause serious and sometimes fatal infection in young children, frail or elderly people, and others with weakened immune systems. If you don't fall into any of these categories and you get it, you are just likely to have a few days of high fever, severe headache, nausea, abdominal pain and diarrhea. Consider yourself lucky.
So how did the bacteria get into the food products? We don't know yet. The investigation is ongoing. But the chances are that it got in the usual way - through some contaminated piece of equipment, or a food plant worker that carried the bacteria (some estimate that 10% of workers may do so).
Yes, the products are all being recalled, but don't rely on the recall. For a list (which is likely to grow) link to the FDA recall site (see sidebar).
bon appetit!
TSF
One reason is that they have been touched by so many hands or pieces of equipment, any one of which could be contaminated. Another is that usually several different ingredients have been mixed in together, any which could spread microorganisms from one to another, where it might grow even better.
One presently ongoing outbreak (recall date, January 9, 2010) involves several different products from the same company - peanut butter, processed cheeses, several types and flavors of bagel spreads, several types of salsa......All of them in plastic tubs with snap-on lids. The company involved, Parkers Farm, Inc. of Coon Rapids, Minnesota, supplies such major retailers as Costco, Safeway, Whole Foods, Target and many more.
The bacterium Listeria monocytogenes is the culprit again, as it often is in these kinds of foods. This bug is the one that is so risky for pregnant women (very frequently causing miscarriages and stillbirths). It can also cause serious and sometimes fatal infection in young children, frail or elderly people, and others with weakened immune systems. If you don't fall into any of these categories and you get it, you are just likely to have a few days of high fever, severe headache, nausea, abdominal pain and diarrhea. Consider yourself lucky.
So how did the bacteria get into the food products? We don't know yet. The investigation is ongoing. But the chances are that it got in the usual way - through some contaminated piece of equipment, or a food plant worker that carried the bacteria (some estimate that 10% of workers may do so).
Yes, the products are all being recalled, but don't rely on the recall. For a list (which is likely to grow) link to the FDA recall site (see sidebar).
bon appetit!
TSF
Sunday, January 3, 2010
ANOTHER BAD NUT
I suppose it was simply a matter of time before we had another nut-related outbreak.
Remember the peanut-linked one last year that seemed to go on for ever, then followed by a smaller one associated with pistachios? Well, the holiday season brought with it an outbreak in hazelnuts. True, hazelnuts are nowhere near as popular in the US as they are in Europe, but a lot of us do tend to eat them at least this time of the year. Otherwise, we just love them in chocolates and certain other baked goods.
Anyway, another outbreak of salmonella contamination in nuts was not what we wanted. The first recalls came out about mid December. It was only associated with hazelnuts that had been shelled (not those in shells), both organic and non-organic, and seems to have started at a large company that shells the nuts and then supplies other companies and retailers. My guess - another case of contaminated equipment.
And don't think this was just some small incident. In the end some of the higher-end retailers such as Whole Foods, and Harry and David, as well as several others, had to conduct product recalls at their busiest and most lucrative time of year.
Which reminds me, I ordered several Harry and David products to be sent to people such as my doctor and her staff. I hope they didn't contain hazelnuts. I had better check the FDA -Harry and David product recall list. How does one notify one's doctor that you may have sent her contaminated goodies as a thank you gift?
Bon appetit!
TSF
Remember the peanut-linked one last year that seemed to go on for ever, then followed by a smaller one associated with pistachios? Well, the holiday season brought with it an outbreak in hazelnuts. True, hazelnuts are nowhere near as popular in the US as they are in Europe, but a lot of us do tend to eat them at least this time of the year. Otherwise, we just love them in chocolates and certain other baked goods.
Anyway, another outbreak of salmonella contamination in nuts was not what we wanted. The first recalls came out about mid December. It was only associated with hazelnuts that had been shelled (not those in shells), both organic and non-organic, and seems to have started at a large company that shells the nuts and then supplies other companies and retailers. My guess - another case of contaminated equipment.
And don't think this was just some small incident. In the end some of the higher-end retailers such as Whole Foods, and Harry and David, as well as several others, had to conduct product recalls at their busiest and most lucrative time of year.
Which reminds me, I ordered several Harry and David products to be sent to people such as my doctor and her staff. I hope they didn't contain hazelnuts. I had better check the FDA -Harry and David product recall list. How does one notify one's doctor that you may have sent her contaminated goodies as a thank you gift?
Bon appetit!
TSF
Saturday, January 2, 2010
HOW SAFE WAS MEAT IN 2009?
Meat is not the most risky food we eat. More illnesses are caused by contaminated produce. On the other hand, our meat isn't all that safe either.
Let's take a quick look at how safe American meat was in 2009. We can get some idea from looking at how many recalls were announced for bacteria-contaminated meat or meat products by food companies - often under strong pressure from the USDA, which is in charge of keeping our meat safe. Mind you, this kind of data badly underestimates the real situation. Much of the time - who knows how much - contamination is either not caught, or else, is hidden, so that a costly recall will not have to take place. Also, bacteria are only one possible food contaminant, including in meat. Finally, much of meat and other food contamination occurs at later stages, for instance, at the meat market, in a restaurant, or in our homes. This would not result in a recall of products that have been distributed to wholesalers or retailers. Keeping all this in mind, here's an overview of meat recalls in 2009 that were not caused by bits of plastic, allergens, mislabeling or such other problems, but were due to 'bad bugs' that entered at early stages in the farm-to-fork process.
Let's take a quick look at how safe American meat was in 2009. We can get some idea from looking at how many recalls were announced for bacteria-contaminated meat or meat products by food companies - often under strong pressure from the USDA, which is in charge of keeping our meat safe. Mind you, this kind of data badly underestimates the real situation. Much of the time - who knows how much - contamination is either not caught, or else, is hidden, so that a costly recall will not have to take place. Also, bacteria are only one possible food contaminant, including in meat. Finally, much of meat and other food contamination occurs at later stages, for instance, at the meat market, in a restaurant, or in our homes. This would not result in a recall of products that have been distributed to wholesalers or retailers. Keeping all this in mind, here's an overview of meat recalls in 2009 that were not caused by bits of plastic, allergens, mislabeling or such other problems, but were due to 'bad bugs' that entered at early stages in the farm-to-fork process.
- Bacteria caused at least 22 recalls of meat or meat products (such as sausages, cold cuts, meat pastes) in 2009, some small, others large-scale and multi-state recalls. In all, probably about 2 million pounds of meat were 'recovered' (read that as 'arrived back at the recalling company' ). We can assume that an even larger amount was eaten (recalls come too late, retailers and consumers don't hear about them).
- The USDA announced one or more recalls of bacteria-contaminated meat or of a meat product every month of 2009, except for March (when there was just some allergens and mislabeling of products).
- The most common bacteria involved in a recall in 2009 were the deadly E.coli 0157:H7 which was identified as the cause of fully 50%, or eleven meat recalls, in 2009.
- Listeria bacteria (very dangerous to pregnanat women, people who have serious illnesses) were tied to seven outbreaks in 2009, usually in connection with processed products (such as smoked beef brisket, sausages, duck confit, bacon bit products and the like).
- Salmonella bacteria caused four outbreaks.
Which is the most dangerous meat to eat? It's still the same as it has always been - ground beef, and especially ground beef made into hamburgers that you can just throw on the grill or into the microwave.
Bon appétit!
Tuesday, September 15, 2009
THE NEXT BIG OUTBREAK
A life-long foodie asked me a few days ago what I thought would be the next big outbreak in our food supply. He was right. It is going to happen - soon. It is not a question of whether we will have another large-scale case of contamination, but when we will have it and what
the cause will be.
If I was betting on outbreaks instead of the stock market, I would probably choose one of the deadly bacteria. Three or four years ago, I might said it would be E.coli 0157. H7. - Not the 'good' kind of E.coli bacteria that helps us to digest our food, but the kind that produces very dangerous toxins and totally ruins our intestines for years to come. That is, if it does not kill us. As bad as Shigella dysenteriae. I should know. I have been hospitalized with both of these deadly bacteria and almost died from the hemorrhagic colitis they produced. No fun.
E.coli 0157:H7 has quite frequently cropped up in America's fresh produce (yes, some of imported from our trading partners,but also produce grown locally) like alfa-alfa, lettuce, unpasteurized cider and apple juice, ground meat, raw milk, and other products. One of the recent large outbreaks (June, 2009) was a multi-state one in refrigerated pre-packaged cookie dough. Most of those who became seriously ill were in the age range of 2 to 19. (Guess who eats raw cookie dough...).
Two or three years ago, I would probably have laid my money on the bacteria Listeria monocytogenes, because such a high percentage of food industry workers carry it. Estimates vary, but let's say around 30-40% and increasing. Some people carry it but have no symptoms. It is also often living happily in our soil, irrigation and other water, wild animals and vegetation. This is the bacterium that is so deadly for pregnant women, people with HIV/AIDS and anyone else with a compromised immune systems. Almost a third of the infections are fatal. The greatest threat from L. monocytogenes comes from ready-to-eat foods, that we eat as they come from the store (cooking would kill the bacteria). Some recent outbreaks have been in raw cheeses, cooked crabs, smoked fish and tuna sandwiches (see the alerts).
But these days, I would probably bet on one of the salmonella sp. causing the next outbreak. It may not seem as deadly as E.coli 0157:H7, or L. monocytogenes, but it is becoming very, very common. Only about 2-3% of cases are ever reported (that is, enter the system as linked to this bacteria in food), so there is much more related illness around than we are aware of. Salmonella seems to survive everywhere. Look at some of the outbreak alerts over the last few months - ground meat, green onions, parsley, tahini and more, Of course, the peanut outbreak that originated in the PCA plant in Georgia, and then the one in Texas, is still around too. It even likes to set up home in red pepper. What next? An outbreak in coffee? I can give up red pepper for a while - if I must - but not my coffee....
bon appetit!
TSF
the cause will be.
If I was betting on outbreaks instead of the stock market, I would probably choose one of the deadly bacteria. Three or four years ago, I might said it would be E.coli 0157. H7. - Not the 'good' kind of E.coli bacteria that helps us to digest our food, but the kind that produces very dangerous toxins and totally ruins our intestines for years to come. That is, if it does not kill us. As bad as Shigella dysenteriae. I should know. I have been hospitalized with both of these deadly bacteria and almost died from the hemorrhagic colitis they produced. No fun.
E.coli 0157:H7 has quite frequently cropped up in America's fresh produce (yes, some of imported from our trading partners,but also produce grown locally) like alfa-alfa, lettuce, unpasteurized cider and apple juice, ground meat, raw milk, and other products. One of the recent large outbreaks (June, 2009) was a multi-state one in refrigerated pre-packaged cookie dough. Most of those who became seriously ill were in the age range of 2 to 19. (Guess who eats raw cookie dough...).
Two or three years ago, I would probably have laid my money on the bacteria Listeria monocytogenes, because such a high percentage of food industry workers carry it. Estimates vary, but let's say around 30-40% and increasing. Some people carry it but have no symptoms. It is also often living happily in our soil, irrigation and other water, wild animals and vegetation. This is the bacterium that is so deadly for pregnant women, people with HIV/AIDS and anyone else with a compromised immune systems. Almost a third of the infections are fatal. The greatest threat from L. monocytogenes comes from ready-to-eat foods, that we eat as they come from the store (cooking would kill the bacteria). Some recent outbreaks have been in raw cheeses, cooked crabs, smoked fish and tuna sandwiches (see the alerts).
But these days, I would probably bet on one of the salmonella sp. causing the next outbreak. It may not seem as deadly as E.coli 0157:H7, or L. monocytogenes, but it is becoming very, very common. Only about 2-3% of cases are ever reported (that is, enter the system as linked to this bacteria in food), so there is much more related illness around than we are aware of. Salmonella seems to survive everywhere. Look at some of the outbreak alerts over the last few months - ground meat, green onions, parsley, tahini and more, Of course, the peanut outbreak that originated in the PCA plant in Georgia, and then the one in Texas, is still around too. It even likes to set up home in red pepper. What next? An outbreak in coffee? I can give up red pepper for a while - if I must - but not my coffee....
bon appetit!
TSF
Friday, September 11, 2009
EATING SAFE LOCAL PRODUCE?
Living in California, you would think it was easy to eat local produce - particularly fresh local vegetables, like lettuce, spinach, green onions, tomatoes. So much of it is grown right here. So what's the problem?
Remember those green onions that were recalled recently because they were found to be contaminated with salmonella bacteria ? Well, we thought they were grown in Salinas, right, because they were distributed by Steinbeck Country Produce, based in Salinas, California. Well, that's not quite the case. It turns out that they were actually grown in Mexicali, Mexico - NEAR the California border, shipped to Salinas (unless I am wrong, some 449 miles away), packaged and then passed off as California grown produce. Nice....
This is rather disillusioning, particularly if you read the company's website - all that emphasis on food safety, 'California,' family owned business, and so on.
These onions were distributed in California, Massachusetts, Texas, Indiana, New York, Michigan, Missouri, Kansas and Arizona. By the way, the same Mexican onion grower also probably sold them to several other distributors.
The CEO of Steinbeck Country Produce made it all sound as though the company was bending over backwards to protect consumers. Quoting: "This recall is voluntary, based on a strong sense of caution for consumer well-being. Food safety is our primary concern at Steinbeck Country Produce, and this recall shows that our procedures are efficient, effective and immediate." Thanks a lot. Excuse me if I don't quite believe you. I suspect your grandfather may have felt that way, but now you have got too big and successful to really care.
To make matters worse, he added the usual meaningless statement: "Fortunately, there are not any reported illnesses at this time, and we will continue to respond quickly and efficient[ly?] to ensure consumer well being." How does he know there aren't any illnesses? Most cases are not diagnosed or reported. And it is very difficult to do a trace-back in a couple of weeks.
While he is at it, he could also pay attention to his grammar - or was that the FDA?
Bon appetit! (But don't trust the labels)
TSF
Remember those green onions that were recalled recently because they were found to be contaminated with salmonella bacteria ? Well, we thought they were grown in Salinas, right, because they were distributed by Steinbeck Country Produce, based in Salinas, California. Well, that's not quite the case. It turns out that they were actually grown in Mexicali, Mexico - NEAR the California border, shipped to Salinas (unless I am wrong, some 449 miles away), packaged and then passed off as California grown produce. Nice....
This is rather disillusioning, particularly if you read the company's website - all that emphasis on food safety, 'California,' family owned business, and so on.
These onions were distributed in California, Massachusetts, Texas, Indiana, New York, Michigan, Missouri, Kansas and Arizona. By the way, the same Mexican onion grower also probably sold them to several other distributors.
The CEO of Steinbeck Country Produce made it all sound as though the company was bending over backwards to protect consumers. Quoting: "This recall is voluntary, based on a strong sense of caution for consumer well-being. Food safety is our primary concern at Steinbeck Country Produce, and this recall shows that our procedures are efficient, effective and immediate." Thanks a lot. Excuse me if I don't quite believe you. I suspect your grandfather may have felt that way, but now you have got too big and successful to really care.
To make matters worse, he added the usual meaningless statement: "Fortunately, there are not any reported illnesses at this time, and we will continue to respond quickly and efficient[ly?] to ensure consumer well being." How does he know there aren't any illnesses? Most cases are not diagnosed or reported. And it is very difficult to do a trace-back in a couple of weeks.
While he is at it, he could also pay attention to his grammar - or was that the FDA?
Bon appetit! (But don't trust the labels)
TSF
Monday, August 17, 2009
BEEF ENCORE
Not again! Another ground beef contamination. Now we have E.coli O157:H7 back in the news. I guess it was time. Salmonella bacteria have been hogging the headlines too much lately.
The USAID/FSIS has announced that Sterling Pacific Meat Co. of California, is recalling approximately 3,516 pounds of ground beef products that may be contaminated with E. coli O157:H7. By the way, most of this meat seems to have gone to food service establishments not to our grocery stores, so avoid eating ground beef meals in restaurants for a while until the government and the industry sort it all out.
But there is also a smaller beef recall due to E.coli O157:H7 which was sold directly to consumers. Pasha Halal Poultry, doing business as Marcacci Meats, is recalling approximately 128 pounds of ground beef products apparently distributed only in Vineland, N.J (as far as we know).
Well, as usual, it may be too late. The ground beef sold to the food industry was actually packaged in mid May..hmmm...some three months before the public alert came out. Great...The Vineland ground beef recall is more up-to-date as it was packaged on August 12.
But there are many alternatives if you like ground meat meals. As far as I know, ground veal has not been recalled. If you don't get upset about eating veal (which yes, is quite easy to do if you let yourself think about it), try my son's favorite veal dishes: ground veal, some chopped onions, bread crumbs, an egg or two, and garlic, salt, white pepper and herbs (tarragon, sage or parsley) to taste. Shape the mix like hamburgers and sautee slowly in olive oil. Serve with rice, orzo or mashed potatoes, and lots of those good vegetables (a 1 to 5 ratio is nice). You can make a light wine or sherry and cream sauce for them if you like, or, even eat them with ketchup on a roll. This veal dish is much cheaper than others, and makes great leftovers to be warmed up in the microwave. That is, if they don't all get eaten for midnight snacks as happens in our house.
Bon appetit,
TSF
The USAID/FSIS has announced that Sterling Pacific Meat Co. of California, is recalling approximately 3,516 pounds of ground beef products that may be contaminated with E. coli O157:H7. By the way, most of this meat seems to have gone to food service establishments not to our grocery stores, so avoid eating ground beef meals in restaurants for a while until the government and the industry sort it all out.
But there is also a smaller beef recall due to E.coli O157:H7 which was sold directly to consumers. Pasha Halal Poultry, doing business as Marcacci Meats, is recalling approximately 128 pounds of ground beef products apparently distributed only in Vineland, N.J (as far as we know).
Well, as usual, it may be too late. The ground beef sold to the food industry was actually packaged in mid May..hmmm...some three months before the public alert came out. Great...The Vineland ground beef recall is more up-to-date as it was packaged on August 12.
But there are many alternatives if you like ground meat meals. As far as I know, ground veal has not been recalled. If you don't get upset about eating veal (which yes, is quite easy to do if you let yourself think about it), try my son's favorite veal dishes: ground veal, some chopped onions, bread crumbs, an egg or two, and garlic, salt, white pepper and herbs (tarragon, sage or parsley) to taste. Shape the mix like hamburgers and sautee slowly in olive oil. Serve with rice, orzo or mashed potatoes, and lots of those good vegetables (a 1 to 5 ratio is nice). You can make a light wine or sherry and cream sauce for them if you like, or, even eat them with ketchup on a roll. This veal dish is much cheaper than others, and makes great leftovers to be warmed up in the microwave. That is, if they don't all get eaten for midnight snacks as happens in our house.
Bon appetit,
TSF
Subscribe to:
Posts (Atom)
