Where did the Listeria come from? US outbreak of listeriosis linked to Dole salads appears over

Posted on March 31, 2016 by Douglas Powell

A couple of days after the Canadians wrapped up their investigation, the U.S. Centers for Disease Control and Prevention has issued its own final report on the Listeria outbreak linked to packaged salads produced at a Dole Processing Facility in Springfield, Ohio.

CDC, several states, and the U.S. Food and Drug Administration (FDA) investigated a multistate outbreak of Listeria monocytogenes infections (listeriosis).

A total of 19 people infected with the outbreak strain of Listeria were reported from nine states.

All 19 people were hospitalized, and one person from Michigan died as a result of listeriosis. One illness was reported in a pregnant woman.

Whole genome sequencing (WGS) performed on Listeria isolates from all 19 ill people showed that the isolates were closely related genetically.

According to the Public Health Agency of Canada, ill people in Canada were infected with the same outbreak strain of Listeria.

WGS performed on clinical isolates from ill people in Canada showed that the isolates were closely related genetically to Listeria isolates from ill people in the United States.

Epidemiologic and laboratory evidence indicated that packaged salads produced at the Dole processing facility in Springfield, Ohio and sold under various brand names were the likely source of this outbreak.

On January 27, 2016, Dole voluntarily recalled all salad mixes produced in the Springfield, Ohio processing facility. Any recalled salad mixes still on the market or in consumers’ homes would be past their expiration dates.

EHS-Net reports retail deli slicers cleaning and sanitizing not up to guidance

Posted on March 31, 2016 by Ben Chapman

It’s MMWR day again. The best day of the week.

Retail deli slicers have been identified as a Listeria harborage sites. Courtenay Simmons and colleagues published some work last year that showed food contact surfaces in delis (like slicers) are important spots for cleaning and sanitizing.

CDC’s EHS-Net and others published the results of a 2012 project that shows less than half of surveyed managers and employees reported that slicers were cleaned and sanitized every four hours, as recommended by FDA (and included in the 2013 Model Food Code). Chains faired significantly better than independents in their reported cleaning and sanitizing practices.

Half of managers (49.5%) said that slicers were fully cleaned at least every 4 hours (Table 1). The remaining managers said that slicers were fully cleaned less frequently. Workers reported that 63.0% (393 of 624) of slicers were fully cleaned at least every 4 hours. Deli-level aggregation of these worker-reported data indicated that in 45.8% of delis, all slicers were fully cleaned at least every 4 hours (Table 1). In the remaining delis, at least one slicer was fully cleaned less frequently. Managers and workers agreed on cleaning frequency in 79.0% of delis (215 of 279, r = 0.587, p<0.001).

Multiple regression findings indicate that chain delis reported more frequent slicer cleaning than did independent delis, and delis with more slicers, serving more customers, and selling more chubs daily reported more frequent slicer cleaning than did delis with fewer slicers, serving fewer customers, or selling fewer chubs daily. These characteristics are likely indicators of deli size, and these data are consistent with other findings suggesting that both chain and larger establishments’ food safety practices tend to be better than those of independent and smaller establishments.

People say and do different things; but self reporting is usually optimistic.

Food Safety Talk 96: Boom goes the dynamite

Posted on March 30, 2016 by Ben Chapman

Food Safety Talk, a bi-weekly podcast for food safety nerds, by food safety nerds. The podcast is hosted by Ben Chapman and barfblog contributor Don Schaffner, Extension Specialist in Food Science and Professor at Rutgers University. Every two weeks or so, Ben and Don get together virtually and talk for about an hour.

They talk about what’s on their minds or in the news regarding food safety, and popular culture. They strive to be relevant, funny and informative — sometimes they succeed. You can download the audio recordings right from the website, or subscribe using iTunes.

Episode 96 can be found here and on iTunes.

The guys are on a roll. They are very happy that they are releasing new episodes consistently. The show opens with a discussion of topics like Boom, Boom Goes the Dynamite, Dyn-o-mite, Beastie Boys, William Shatner, Yankee Hotel Foxtrot, The Avett Brothers, The Sadies, and The Best of Little Feat.

They quickly transition with the Maytag Raw Milk Blue Cheese recall by Whole Foods. Ben says that there is a no way for customers to tell if milk was pasteurized; they must read the label, and he notes the absence of the word pasteurized makes the difference, not the presence of the word raw. The discussion moves to the literature and a research paper on the survival of E. coli O157:H7 in Gouda and Cheddar aged for 60 days. Don emphasizes that the rate of pathogen decrease and not the days of survival which is important. Ben asked Don if it is safe to consume raw milk. “It depends, and it is complicated” he replies. The conversation turns to an article by David Gumpert “Is OPDC Bumping Scalability Limits, to Detriment of Raw Milk Nationally”. The guys note that exposure is less when a business is small. Don goes off a tangent, mentioning two articles about the brain and self-government. Ben responds to Don by recommending another on risk communication, which suggest that it is hard to change people beliefs.

From there the podcast digresses into Wordy Rappinghood and Kanye West Facts before turning to the boiling of water as affected by atmospheric pressure, and altitude in response to a question from Linda Harris. The show ends with a discussion of GFSI audits and poor food safety culture.

29 sick, 3 dead: Canadians wrap up Dole listeria investigation

Posted on March 30, 2016 by Douglas Powell

Doug Carder of The Packer reports the Public Health Agency of Canada has wrapped up its investigation into a listeria outbreak linked to Dole Fresh Vegetables Inc.’s processing plant in Springfield, Ohio, that infected more than a dozen Canadians.

“Given that the source of the outbreak was identified and contaminated products have been recalled from the market, the outbreak investigation coordinating committee has been deactivated and the investigation is coming to a close,” according to a report posted on the Canadian health agency’s website regarding the investigation which began in late January.

The agency investigated 14 cases of Listeria monocytogenes in five Canadian provinces: Ontario (9), Quebec (2), New Brunswick (1), Prince Edward Island (1), and Newfoundland and Labrador (1), according to the report. Individuals became ill between May 2015 and February, the agency reported.

“All cases have been hospitalized, and three people have died, however it has not been determined if listeria contributed to the cause of these deaths,” according to Public Health Agency of Canada’s final report.

Dole reported Jan. 21 to U.S. health officials with the Food and Drug Administration and the Centers for Disease Control and Prevention that it had suspended operations at the Ohio plant once it learned of the possible connection to the listeria outbreak. On Jan. 27, the company voluntarily recalled all Dole and private-label packaged salads produced there.

FDA confirmed Jan. 28 the presence of Listeria monocytogenes in a packaged salad produced at the Springfield plant.

As of Feb. 25, the CDC had reported the outbreak had infected 18 people in nine states. All cases required hospitalization, according to CDC.

Laboratory results from the Canadian Food Inspection Agency confirmed a link between recalled packaged salad products and the listeria outbreak in Canada, according to the report. Lab results “confirmed that the Canadian and U.S. listeria outbreaks are highly genetically related,” according to the Canadian health agency’s report.

While Canadian health officials have concluded their investigation, the U.S. investigation into the outbreak remains active, according to FDA.

Your dog wants duck batch sliders; but without Listeria and Salmonella

Posted on March 28, 2016 by Ben Chapman

I’ve had small batch beers and whiskeys. Some are good. Some are small batches for a reason.

I’ve never had any small batch duck batch 1 oz sliders. But I’m also not that into dog food.

According to a press release, Smallbatch Pets Inc. is recalling one lot (or small batch?) of duck sliders because of potential contamination with Salmonella and Listeria monocytogenes.

Smallbatch Pets Inc. is voluntarily recalling one lot of frozen dog duckbatch sliders due to their potential to be contaminated with Salmonella and Listeria monocytogenes. Salmonella and Listeria monocytogenes can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

However, because of their commitment to safety and quality, Smallbatch Pets is conducting a voluntary recall of this product. Consumers should also follow the Simple Handling Tips published on the Smallbatch Pets package, when disposing of the affected product.

The potentially affected lots of dog duckbatch sliders were distributed to retail pet food stores in States CA, CO, OR, WA through pet food retailers/distributors. Eighty cases of this product were sold between the dates of 2/23/16 – 3/10/16. The affected products are sold frozen in 3lbs. bags. The products affected by this recall are identified with the following manufacturing codes: LOT #: CO27 Best By Date: 01/27/17 UPC: 713757339001 The “Best By” date is located on the back of the package below the seal.

This recall was initiated after routine testing by the Food and Drug Administration of a 3lb bag of dog duckbatch sliders, that was collected at a distributor, revealed the presence of Salmonella and Listeria monocytogenes.

Smallbatch Pets lists this info on its website:

Additionally, we strive to only use meats that are free-range, pasture raised and always free of hormones and antibiotics. Our produce is 100% certified Organic and our supplements are always pure, organic, and unrefined. No HPP (high pressure pasteurization) always 100% raw, the way nature intended.

Pathogens are natural too.

Sprout grower recalls product 19 days after judge forces closure

Posted on March 23, 2016 by Douglas Powell

On March 3, 2016, a federal court ordered Henry’s Farm Inc. of Woodford, Virginia, to close because of repeated contamination of its raw sprouts.

On March 22, 2016, the same company recalled all packages of soybean sprouts because they may be contaminated with Listeria monocytogenes.

The following products are being recalled by the firm:

1-lb bags of soybean sprouts in clear plastic bags labeled “Natto Soybean Sprouts” “Keep Refrigerated” with a UPC Code of 1303020000 produced on or after March 1, 2016.

10-lb bags of soybean sprouts in black plastic bags labeled “Soy Bean Sprouts” “Keep Refrigerated” produced on or after March 1, 2016.
These items were distributed to retail stores in Virginia and Maryland.

The contamination was discovered through surveillance and monitoring coordinated by the Virginia Rapid Response Team (RRT), Virginia Department of Agriculture and Consumer Services (VDACS) Food Safety Program and subsequent analysis by the Virginia Division of Consolidated Laboratory Services (DCLS) that revealed the presence of Listeria monocytogenes in the products. No illness has been reported to date.

The power of whole genome sequencing: 1 dead 1 sick from Listeria-in-raw milk, 2014

Posted on March 18, 2016 by Douglas Powell

The U.S. Centers for disease Control reports that raw milk produced by Miller’s Organic Farm in Bird-In-Hand, Pennsylvania, is the likely source of this outbreak.

Two people infected with the outbreak strain of Listeria were reported from California (1) and Florida (1). Both illnesses occurred in 2014.

Both people were hospitalized, and the ill person in Florida died as a result of listeriosis.

Although the two illnesses occurred in 2014, the source of these illnesses wasn’t known until January 29, 2016, when the U.S. Food and Drug Administration informed CDC that whole genome sequencing of Listeria bacteria from raw chocolate milk produced by Miller’s Organic Farm showed that it was closely related genetically to Listeria bacteria from the two ill people described above.

Because Listeria was recently found in raw milk produced by Miller’s Organic Farm, CDC is concerned that conditions may exist at the farm that may cause further contamination of raw milk and raw dairy products distributed by this company and make people sick.

In November 2015, samples of raw chocolate milk were collected from a raw milk conference held in Anaheim, California. The raw chocolate milk was produced by Miller’s Organic Farm. The U.S. Food and Drug Administration (FDA) isolated Listeria from the raw chocolate milk and conducted WGS testing on the isolate to get more genetic information about the bacteria. On January 29, 2016, FDA informed CDC that WGS determined that the Listeria bacteria from the raw chocolate milk was closely related genetically to Listeria bacteria from two people in two states who got sick in 2014, one from California and one from Florida.

Food Safety Talk 95: What’s the right number of logs?

Posted on March 16, 2016 by Ben Chapman

Episode 95 can be found here and on iTunes.

Show notes so you can follow along at home:

Australian recall notices continue to suck: Listeria in pate

Posted on March 11, 2016 by Douglas Powell

Once again: It only takes a few hundred times for things to sink in with the bureaucracy protecting public health in Australia.

Not the front-line workers, but the plutocracy in suits, fretting about their pensions, golden handshakes, and whether their kids will go to the best schools to meet the right people.

Food Standards Australia and New Zealand says Just Entrees Pty Ltd has recalled Brandy Port and Sage Pate, Cracked Pepper Pate and Chicken Liver Pate from Coles in NSW, ACT, QLD, VIC, TAS and NT due to Listeria monocytogenes contamination.

How was the Liseriai detected and by whom? Is anyone sick?

These are basics that are usually covered in U.S. and Canadian press notices written by highly paid press thingies.

Not so in Australia, diving for the lowest common denominator.

Ohio woman with mother in coma sues Dole following Listeria-in-lettuce outbreak

Posted on March 9, 2016 by Douglas Powell

An Ohio woman has filed a lawsuit against the Dole Fresh Vegetables company after claiming tainted salad put her mother in a coma.

Health officials have reported that 18 Americans and 11 Canadians have been stricken with listeriosis linked to a Dole processing plant in Springfield.

Four have died.

Constance Georgostathis has filed suit against Dole after claiming a salad mix tainted with Listeria placed her mother, Kiki Christofield, in a coma.

According to a news release from Georgostathis’ attorney, Georgostathis bought the salad from a Kroger on late January. On Jan. 23, Christofield began to feel sick and by Jan. 26 she reportedly was experiencing extreme head and neck pain, confusion and and altered mental state. She entered a comatose state on Jan. 31 at Bethesda North Hospital near Cincinnati.

The Dayton Daily News adds that Dole Fresh Vegetables officials declined to comment late Monday afternoon, citing the pending litigation. The company also declined to provide further updates about their investigation into the outbreak or if and when the Springfield facility might re-open.

Bill Marler, a Seattle attorney who’s representing the family, said he isn’t aware of any similar suits filed in relation to the outbreak.

“Listeria in bagged salad is pretty unusual,” Marler said. “One of the things we’re seeing a lot more of is it has partly to do with there are a lot more people who are immune-compromised and people who are elderly, and that’s unfortunately what listeria targets.”

Lab tests performed by the Ohio Department of Health linked the outbreak to packaged salads produced in Springfield.

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