Tag Archives: Usda

Silver Springs Farms recalls beef products due to possible E. coli O157:H7 contamination

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Silver Springs Farms, Inc., a Harleysville, Pa. establishment is recalling approximately 740 pounds of ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

silver-springs-e-coliThe ground beef items were produced on August 19, 2016. The following products are subject to recall:

20-lb cases containing 4 packages of 5-lb ground beef 80/20.

The products subject to recall bear establishment number “EST. 4771” inside the USDA mark of inspection. These items were shipped to a distributor in Virginia.

The problem was discovered during a routine verification sampling performed by Silver Springs Farms, Inc. There have been no confirmed reports of adverse reactions due to consumption of these products.

Seek and ye shall find: Beef products recalled due to possible E. coli O103 contamination

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Caviness Beef Packers, a Hereford, Texas establishment, is recalling approximately 2,100 pounds of boneless beef trim products that may be contaminated with E. coli O103, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.  

caviness-beef-packerssThe 2,100-lb. Combo Bin of “boneless beef trim 84L” products were produced on September 14, 2016 and further processed into ground beef products by another establishment. The recalling establishment has control of all but 320 pounds of ground beef products.

10 lb. chub – 73% Regular Ground Beef products with a “Use By” or “Freeze By” date of October 10, 2016 and bear UPC number 52846-48935. 

2-3 lb. tray pack of – 73% Regular Ground Beef products with a “Sell By” date of September 28, 2016 and bear UPC number 2-01656-00000.

1.5 lb. tray pack of – 73% Regular Ground Beef products with a “Sell By” date of September 28, 2016 and bear UPC number 2-01654-00000.

The products subject to this recall were further processed by a firm other than Caviness Beef Packers, “EST. 675” and may not bear the establishment number “EST. 675”, on products available for direct consumer purchase. These products were shipped to retail locations in Texas.

The problem was discovered when FSIS was notified of a USDA’s Agricultural Marketing Service (AMS) sample that tested positive for E. coli O103. Because the company works with the AMS Commodity Program, AMS did routine microbiological testing. This shipment of beef was never intended for the National School Lunch Program (NLSP) and no sales were made to the NLSP. There have been no confirmed reports of adverse reactions due to consumption of these products.

Many clinical laboratories do not test for non-O157 Shiga toxin-producing E. coli (STEC), such as STEC O103 because it is harder to identify than STEC O157. People can become ill from STECs 2–8 days (average of 3–4 days) after consuming the organism. Most people infected with STEC O103 develop diarrhea (often bloody), and vomiting. Some illnesses last longer and can be more severe. Infection is usually diagnosed by testing of a stool sample. Vigorous rehydration and other supportive care is the usual treatment; antibiotic treatment is generally not recommended.

7 sick: Multistate outbreak of Shiga toxin-producing E. coli O157:H7 linked to beef products from Adams Farm

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The U.S. Centers for Disease Control, multiple states, and the U.S. Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) are investigating a multistate outbreak of Shiga toxin-producing Escherichia coliO157:H7 (STEC O157:H7) infections.

adams-farmSeven people infected with the outbreak strain of STEC O157:H7 have been reported from four states.

Five ill people have been hospitalized. No one has developed hemolytic uremic syndrome, a type of kidney failure, and no deaths have been reported.

Epidemiologic, traceback, and laboratory evidence indicate that beef products produced by Adams Farm Slaughterhouse in Athol, Massachusetts is a likely source of this outbreak.

On September 24, 2016, Adams Farm Slaughterhouse recalled beef, veal, and bison products due to possible E. coli O157:H7 contamination.

The products subject to recall have establishment number EST. 5497 inside the USDA mark of inspection and include several lot numbers and cuts of meat. The full list can be found on the USDA website.

These items were shipped to farmers’ markets, retail locations, and restaurants in Massachusetts, Connecticut, and eastern New York. The products may have been shipped to neighboring states.

We recommend that consumers, restaurants, and retailers do not use, serve, or sell the recalled meat products.

Don’t cook recalled meat products and eat them. Throw the meat out or return it to the place of purchase. If you throw it away, put it in a sealed bag in the trash so that children, pets, or other animals can’t eat it..

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak.

Illnesses started on dates ranging from June 27, 2016 to September 4, 2016. Ill people range in age from 1 year to 74, with a median age of 25. Fifty-seven percent of ill people are female. Five ill people have been hospitalized.

Epidemiologic, traceback, and laboratory evidence indicate that beef products produced by Adams Farm Slaughterhouse in Athol, Massachusetts is a likely source of this outbreak.

In interviews, ill people answered questions about the foods they ate and other exposures in the week before they became ill. All five (100%) of the five people reached for interview reported eating ground beef in the week before they became ill.  Preliminary traceback information indicates that ill people ate ground beef which had been produced by Adams Farm Slaughterhouse.

The Connecticut Department of Public Health collected leftover ground beef from an ill person’s home and from a restaurant for testing; that beef had been produced by Adams Farm Slaughterhouse. Test results showed the outbreak strain of STEC O157:H7 in both samples of the leftover ground beef.

 

Fewer people barfing? Pathogen versus illness reduction

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I’ve commented many times on the machinations of Washington and other capitals, with their proposals, and lobbyists and general isolation from the reality of foodborne illness and ask a basic question: will whatever some social actor is proposing actually lead to few people barfing?

eintsteinquestioneverything(It’s like the question I asked my hockey club: do coaches run practice or do parents? They couldn’t answer so I stepped aside as head coach. Still coach kids and adults, but wearied of the bureaucracy; that’s for other people more skilled at it than I).

Dr. William James writes for meatingplace.com that it’s time for USDA to move from pathogen reduction to illness reduction.

Will requiring testing of an expanded array of products help us achieve a downward trend of illnesses from E. coli O157:H7? Some meat companies think not, because trim from these products is already tested.  FSIS thinks more testing might help because it claims these cuts are increasingly used for grinding by further processors, retailers, and foodservice customers.

In a puzzling statement, FSIS said it intends to focus on Salmonella Dublin. S. Dublin isn’t on CDC’s list of top 10 serotypes causing illnesses.  And according to FSIS, S. Dublin is reported to cause more severe illness than any other meat-borne Salmonella, but it “rarely infects humans.”

So, what is the plan to reduce Salmonella illnesses from beef? “[W]e think one way to get at that is through a performance standard,”Meatingplace.com reports FSIS as saying.

FSIS did mention they were looking at the presence of Salmonella in lymph nodes as a key to a new approach to controlling illnesses.  That’s encouraging.

The FSIS announcement for pathogen controls doesn’t have many new ideas, and is not likely to be effective.  We need a fresh approach.

The goal for FSIS needs to evolve from pathogen reduction to illness reduction.

Lamb products recalled due to possible E. coli contamination

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PT Farm, LLC, a North Haverhill, N.H. establishment, is recalling approximately 15 pounds of lamb products that may be contaminated with E. coli, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

hopkinsThe lamb products, a neck and one leg, were derived from a carcass produced on Sept. 6, 2016 and were shipped to a retail store in Somerville, Massachusetts and sold at their retail counter on Sept. 7, 2016.

The problem was discovered on Sept. 7, 2016 when the establishment was notified of an E. coli positive water supply sample result and resulting ‘water boil’ notice initiated by the North Haverhill Municipality Water Department located in North Haverhill, New Hampshire.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Hamburger safety videos: Who’s the bullshitter, UK or US?

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How can two different countries come up with two different recommendations – yet equally cheesy videos – on the basics of hamburger food safety?

Value assumptions in risk assessments.

My guess would be the UK Food Standards Agency thinks consumers can’t handle thermometers so they provide misguided and meaningless risk messages. And when talking about steaks, they don’t talk about needle- or blade tenderized steaks, in which the outside is pushed into the inside.

The U.S. Department of Agriculture gets the science right, but fails to expand beyond the simplistic cook-chill-clean-separate mantra and doesn’t mention sourcing food from safe sources, like the World Health Organization does.

I provide information. You decide.

 

How Toxoplasma in humans turns aggressive

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USDA’s AgResearch Magazine reports that Toxoplasma gondii is a parasite that has infected an estimated one-fourth of the world’s population—potentially more than 1 billion people—including about 50 million in the United States. This makes T. gondii the most widespread parasite in the world. This one-celled parasite, invisible to the naked eye, causes a human disease called “toxoplasmosis.” It can lead to serious health complications in people with weakened immune systems and in infants born to infected mothers. Prevention is key.

toxo.usdaarsT. gondiiinfection can happen in two ways. Cats are the only animals that shed the parasite’s egg-like sacks (cysts) in their feces—thus exposing humans and other animals to infection via contaminated soil, water, food, or litterboxes. Infection can also take place when people consume undercooked meat containing T. gondii. 

Agricultural Research Service (ARS) scientists and colleagues completed a study that provides clues about T. gondii’s virulence and spread. The study describes genetic mechanisms that help a mild-mannered T. gondii strain turn aggressive.

For the study, a consortium of international researchers, including zoologist Benjamin Rosenthal and parasitologist Jitender Dubey, both with the ARS Parasitic Diseases Laboratory in Beltsville, Maryland, contributed strains of T. gondii from more than a dozen countries spanning the Americas, Europe, Africa, and Asia. The researchers conducted a genomic analysis on each of 62 strains and identified several types of proteins, called “secretory pathogenicity determinants” (SPDs) that thwart the hosts’ immunity.

Secreting SPDs enables the parasite to influence and hinder host defenses. “These proteins enhance the parasite’s survival, which in turn affects disease severity in hosts,” says Rosenthal. “SPDs have diversified more in T. gondiithan in species closely related to T. gondii, so we are very curious to learn more about the functions they perform and their relationship to disease.”

The findings are helping researchers to identify the genetic basis for differences among strains of T. gondii, from mild strains found in U.S. farmlands to more virulent strains found in the jungles of Brazil and French Guyana. The researchers found that T. gondii strains could become more aggressive through environmental adaptation.

In healthy people, infection does not necessarily mean a person will become sick or develop symptoms. The study results provide valuable information about a subset of regulatory genes that enable the parasite to infect animals and humans. The findings will help researchers develop new treatments and methods to check the parasite’s ability to spread.

 

1 sick with E. coli in Colorado: Ranch Foods Direct issues recall

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Good Food Concepts, LLC, doing business as Ranch Foods Direct, a Colorado Springs, Colo. establishment, is recalling approximately 2,606 pounds of non-intact beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

ranch.food.colo.jul.16The non-intact beef items were produced on June 6, 7, and 8, 2016. The following products are subject to recall:

The products subject to recall bear establishment number “EST. 27316” inside the USDA mark of inspection and “PACKED ON” dates of June 6, 7, and 8, 2016. These items were shipped to wholesale and retail locations in Colorado.

FSIS was notified of an E. coli O157:H7 illness possibly associated with ground beef consumption on July 14, 2016. Working in conjunction with the Colorado Department of Public Health and Environment and the El Paso County Public Health Department, FSIS determined that there is a possible link between the ground beef products from Ranch Foods Direct and this illness. Based on epidemiological investigation, one case-patient has been identified in Colorado with an illness onset date of June 12, 2016. FSIS confirmed ground beef products originating from Ranch Foods Direct were adulterated with E. coli O157:H7 on July 25, 2016 through laboratory testing and traceback investigation. FSIS continues to work with the Colorado Department of Public Health and Environment and the El Paso County Public Health Department on this investigation and provides updated information as it becomes available.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.

Media and consumers with questions regarding the recall can contact Dave Anderson, Manager, at (719) 574-0750 x 241.

14 sick in NH: Know where your E. coli O157:H7 comes from

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As the number of sick in New Hampshire with E. coli O157:H7 climbs to 14, the U.S. Department of Agriculture’s Food Safety and Inspection Services (FSIS) has announced a connection between a N.H. farm and at least eight of the cases.

pt.farm.nh.jul.16As a result, PT Farm in North Haverhill is recalling 8,800 pounds of ground beef produced between June 6 and June 16.

FSIS stated they are worried costumers may be storing contaminated ground beef in freezers.

From USDA:

PT Farm, LLC, a North Haverhill, N.H. establishment, is recalling approximately 8,800 pounds of raw beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.  

The raw, intact and non-intact beef product items (ground beef, ground beef patties and other sub-primal cuts) were produced between June 6 and June 16, 2016. The following products are subject to recall:

Various weights and various sizes of raw intact and raw non-intact “Chestnut Farms” beef products packed in cardboard boxes.

Various weights and various sizes of raw intact and raw non-intact “PT Farm” beef products packed in cardboard boxes.

Various weights and various sizes of raw intact and raw non-intact “Miles Smith Farm” beef products packed in cardboard boxes.

Various weights and various sizes of raw intact and raw non-intact “Robie Farm” beef products packed in cardboard boxes.

The products subject to recall bear establishment number “M8868” inside the USDA mark of inspection. These items were shipped to retail locations and for institutional use in Maine, Massachusetts, New Hampshire and Vermont.                           

FSIS was notified of an E. coli O157:H7 illness cluster on July 20, 2016. Working in conjunction with the New Hampshire Department of Health and Human Services, FSIS determined that there is a link between the beef products from PT Farm and this illness cluster. Based on epidemiological investigation, 14 case-patients have been identified with illness onset dates ranging from June 15 to July 10, 2016. Traceback for 8 case-patients for whom data was available led back to a single day of production at PT Farm. This investigation is ongoing. FSIS continues to work with the New Hampshire Department of Health and Human Services on this investigation and will provide updated information as it becomes available.

  1. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume beef products that have been cooked to a temperature of 145° F for roasts with a three minute rest time and 160° F for ground meat. The only way to confirm that beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.

Local outbreak to national recall: Kapowsin Meats recalls pork products linked to Salmonella

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Kapowsin Meats Inc., a Graham, Wash. establishment, is recalling approximately 11,658 pounds of pork products that may be contaminated with Salmonella I 4,[5],12:i:-, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

pig.potty.trainThe whole roaster hogs were produced between June 13, 2016 and July 15, 2016. The following products are subject to recall:

* Varying weights of boxed/bagged Whole Hogs for Barbeque

The products subject to recall bear establishment number “EST. 1628M” inside the USDA mark of inspection. These items were shipped to various individuals, retail locations, institutions, and distributors in Washington.

FSIS was notified of an illness investigation in Washington on July 13, 2016. The Washington State Department of Health updated FSIS on July 19, 2016 of confirmed case-patients involved in an illness outbreak of Salmonella I 4,[5],12:i:-. Working in conjunction with the Washington State Department of Health, local health departments and the Centers for Disease Control and Prevention (CDC), FSIS determined that there is a highly probable link between whole hogs for barbeque from Kapowsin Meats and this illness cluster. Based on epidemiological investigation, three Salmonella I 4,[5],12:i:- case-patients have been identified with illness onset dates ranging from July 5, 2016, to July 7, 2016. Traceback investigation indicated that three case-patients consumed whole hog roasters for barbeque from Kapowsin Meats. At this time, it is not known if this outbreak strain has any drug resistance; results are pending.

This investigation is ongoing. FSIS continues to work with public health partners at the Washington State Department of Health, local health and the CDC on this investigation.

Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after exposure to the organism. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

FSIS and the company are concerned that some product may be frozen and in consumers’ freezers.

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.