About 170,000 pounds of Beef Recalled in Chicago

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Chicago-based El Cubano Wholesale Meats is recalling 169,620 pounds of beef products that may be contaminated with E. coli O157:H7 according to the Illinois Department of Agriculture.

The products subject to recall bear the establishment number “EST. 4653a” inside the USDA mark of inspection and establishment name “Iowa Best Beef”. The products were distributed by establishment “El Cubano” to retail stores and restaurants in Chicago.

Labels of the products have a “For Cooking Only” instructional statement. Product bearing the instructional or disclaimer statement can only be distributed to other official/inspected establishments that have an appropriate production process. Such a disclaimer is an indication that the product has not been tested for E. coli O157:H7 and implies that the pathogen may be a food safety hazard reasonably likely to occur in the product in the absence of controls.

The problem was discovered by IDOA personnel during routine inspection. The Illinois Department of Agriculture is concerned that some product may be frozen in restaurants/retail store freezers.

Kraft Recalls Mac & Cheese Due to Possible Metal Pieces

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The company is voluntarily recalling approximately 242,000 cases of select code dates and manufacturing codes of the Original flavor of Kraft Macaroni & Cheese Dinner – due to the possibility that some boxes may contain small pieces of metal.

Kraft Foods Group is voluntarily recalling approximately 242,000 cases of select code dates and manufacturing codes of the Original flavor of Kraft Macaroni & Cheese Dinner – due to the possibility that some boxes may contain small pieces of metal.

Approximately 6.5 million boxes of original flavor Kraft Macaroni & Cheese are involved in the recall.

KraftMac-CheeseThe recalled product is limited to the 7.25-oz. size of the Original flavor of boxed dinner with the “Best When Used By” dates of September 18, 2015 through October 11, 2015, with the code “C2” directly below the date on each individual box. The “C2” refers to a specific production line on which the affected product was made.

Some of these products have also been packed in multi-pack units that have a range of different code dates and manufacturing codes on the external packaging (box or shrink-wrap), depending on the package configuration (see table).

Recalled product was shipped to customers in the U.S. and several other countries, excluding Canada. The affected dates of this product were sold in only these four configurations:

  • 7.25 oz. box, Original flavor
  • 3-pack box of those 7.25 oz. boxes Original flavor
  • 4-pack shrink-wrap of those 7.25 oz. boxes, Original flavor
  • 5-pack shrink-wrap of those 7.25 oz. boxes, Original flavor

No other sizes, varieties or pasta shapes and no other packaging configurations are included in this recall. And no products with manufacturing codes other than “C2” below the code date on the individual box are included in this recall.

Kraft has received eight consumer contacts about this product from the impacted line within this range of code dates and no injuries have been reported. The recalled product was shipped by Kraft to customers nationwide in the U.S. The product was also distributed to Puerto Rico and some Caribbean and South American countries — but not to Canada.

Consumers who purchased this product should not eat it. They should return it to the store where purchased for an exchange or full refund. Consumers also can contact Kraft Foods Consumer Relations at 1-800-816-9432 between 9 am and 6 pm (Eastern) for a full refund. 

Click here for more information.

FDA Investigates Listeria monocytogenes in Ice Cream Products from Blue Bell Creameries

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According to the CDC and the Kansas Department of Health and Environment, five patients who were treated in a single hospital in Kansas were infected with one of four rare strains of Listeria monocytogenes.

Three of these strains, which are highly similar, have also been found in products manufactured at the Blue Bell Creameries production facility in Brenham, Texas. Illness onset dates range from January 2014 to January 2015.

FDA was notified that these three strains and four other rare strains of Listeria monocytogenes were found in samples of Blue Bell Creameries single serving Chocolate Chip Country Cookie Sandwich and the Great Divide Bar ice cream products collected by the South Carolina Department of Health & Environmental Control during routine product sampling at a South Carolina distribution center, on February 12, 2015. These products are manufactured at Blue Bell Creameries’ Brenham facility.

The Texas Department of State Health Services, subsequently, collected product samples from the Blue Bell Creameries Brenham facility. These samples yielded Listeria monocytogenes from the same products tested by South Carolina and a third single-serving ice cream product, Scoops, which is also made on the same production line.

According to the Kansas Department of Health and Environment, hospital records available for four patients show that all were served ice cream from Blue Bell Creameries’ prepackaged, single-serving products and milkshakes made from these products. The hospital receives ice cream manufactured by Blue Bell Creameries, although it is not confirmed that the hospital receives ice cream only from the Brenham facility.

All five case patients are adults. Three deaths have been reported.

Blue Bell Creameries reports that it has removed the affected ice cream products from the market by picking it up directly from the retailers and hospital settings it serves. The company has also shut down the production line where the products were made.

Source: FDA website: http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm438104.htm

USDA Releases Strategies to Reduce E. coli Levels at Beef Slaughterhouses

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A special Working Group has determined that a reduction in O157 could be achieved in two ways: one, by the Agency improving how FSIS inspection personnel verify plant performance of sanitary dressing procedures, and two, by improving the information available to industry on how sanitary dressing should be performed.

Reduction of E. coli O157 illnesses since the mid-1990’s has been one of the Food Safety and Inspection Service’s greatest public health successes, with illnesses having dropped by over 50 percent since 1998. While overall illnesses are down significantly, the most recently available outbreak data shows a slight increase in illnesses from this dangerous pathogen. FSIS’ Strategic Performance Working Group (SPWG) has released a six-point strategy to turn the trend back in the right direction.

The SPWG includes professionals from across FSIS, including field personnel, microbiologists, and policymakers who come together periodically to tackle serious and stubborn challenges that limit the Agency’s successful performance of its mission. The SPWG previously developed the Salmonella Action Plan, which has been the agency’s blueprint for tackling Salmonella since December 2013. Now the SPWG is also recommending a multipronged approach to address pathogenic E. coli in beef slaughterhouses.

The SPWG determined that a reduction in O157 could be achieved in two ways. First, the Agency needs to improve how FSIS inspection personnel verify plant performance of sanitary dressing procedures through better training, more correlations, and developing a standard to assess industry’s performance of sanitary dressing. Drawing on the experience of its members, the SPWG also stated that the training would be most effective if it included photographs and real-world scenarios to effectively illustrate the issues discussed in the documents.

Second, the SPWG recommended improving the information available to industry on how sanitary dressing should be performed. The SPWG said the Agency could do so by publishing a guide containing suggestions for best practices.

More detailed information about the SPWG’s findings and recommendations mentioned here can be found on the FSIS website at Strategic Performance Working Group: Shiga Toxin-Producing E. coli Findings. We are confident in this approach and look forward to being able to report lower illness numbers as a result of this report and future issues that the SPWG will work to address.

This blog was originally posted on USDA.gov, by Philip Bronstein, FSIS Senior Microbiologist. 

Alchemy Systems Acquires Chilton Consulting Group

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Chilton will expand Alchemy’s service offerings for the Global Food Safety Initiative. In addition, the company plans to expand the implementation of its Total Operational Performance System (TOPS) to help clients optimize performance and profitability.

Alchemy_logoAlchemy Systems, the global leader in food and workplace safety for the food industry, has acquired Chilton Consulting Group.

Chilton is an industry-recognized consulting firm that helps food companies navigate complex food safety standards, improve regulatory readiness, and drive frontline employee performance.

According to a recent Gallup poll, 70 percent of workers are either unengaged or actively disengaged. Alchemy’s training, coaching, and communications programs help food companies engage with their frontline workers to ensure the safety and quality of the food supply. Alchemy programs also improve worker safety and productivity. Every month, Alchemy helps impact the performance of 2 million frontline workers at over 10,000 locations.

“The food industry faces tremendous operational, consumer, and regulatory pressures,” said Alchemy CEO Jeff Eastman. “Chilton’s deep capabilities in frontline safety and operations will enable us to make the food industry safer and more productive, from farm to fork.”

The Chilton Consulting Group team will join Alchemy’s professional services organization, which will be led by Jeff Chilton, the founder of Chilton Consulting Group.

“Our firm has more than 18 years of experience solving the unique needs of hundreds of food processors and manufacturers,” said Chilton. “With our combined expertise, we can help the entire food chain improve their workplace safety, food safety, and operations.”

Chilton will expand Alchemy’s service offerings for the Global Food Safety Initiative. In addition, the company plans to expand the implementation of its Total Operational Performance System (TOPS) to help clients optimize performance and profitability.

For more information, visit Alchemy Systems.

“Asia Geared to be the Global Leader in Food”

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Actions taken by leaders in Asia will determine the course of the food industry worldwide, says industry speaker at GFSI Conference.

Asia Pacific is the fastest growing region in the world; by 2030, two thirds of the global middle class will live in this region. Forecasts show that more than 30 percent of global private consumption will fall within Asia Pacific, and the food industry remains at the center of this explosive growth. The retail value of F&B products will grow to three trillion dollars by 2020. Global and regional food manufacturers understand the value of this opportunity very well, as is reflected in the huge investments being made by food companies in manufacturing, distribution, R&D, innovation and supply chain management.

In order to do justice to the opportunities offered by Asia, the food industry must build on the progress it has already made. According to Pradeep Pant, key note speaker at the Global Food Safety Conference, that concluded in Kuala Lumpur last week.

Pant, a highly experienced senior business leader, now involved in business consulting and education, after over 37 years of experience in the FMCG industry, was previously Executive Vice President and President of Asia Pacific (AP) and Eastern Europe, Middle East and Africa (EEMEA) for Mondelēz International.

Pant highlights four key points that should be taken into consideration:

  1. Start Local: Food safety is a global challenge, with various international standards setting the benchmark. As with any aspect of business, the application of these global standards needs to be examined and understood through a local lens with the consumer at the forefront. This in turn will lead to sound policy solutions that are relevant to governments, businesses and the consumers they serve. In Asia, several factors need to be considered when building a food safety culture, such as national diets and traditions, as well as religious, political and social values.
  2. Common Purpose: In order to take advantage of the immense opportunities in Asia, Governments, businesses and civil societies will need to have a common purpose – a shared vision. This is the path to partnership – there will be a lot of debate and discussion in establishing a common purpose, but this cornerstone is vital to success.
  3. Shared Responsibility: Once the various stakeholders have defined the common purpose, it is critical that they identify joint initiatives across the technical and cultural dimensions and deploy the necessary resources behind them.
  4. Personal Leadership & Action: Once there is a sense of Shared Purpose, there is a need for the coming together of technical and societal leadership to harness their individual commitments to the consumer. These goals cannot be accomplished in isolation – it takes a whole community to embed a culture of food safety, and responsible leadership to build this community. Leaders in their respective fields, be it technical, political or educational, have a role to articulate a vision of partnership that goes beyond their day-to-day interactions. Effective leaders can and must break down silos and seek out collaboration with new partners across the political and cultural divide. Together, they can foster a climate of trust among consumers, businesses and governments that will provide the foundation of a thriving food safety culture.

Pant called global leaders of the food industry to take charge in making food better and safer for consumers in Asia and beyond.

Source: Food Industry Asia 

Dunkin’ Donuts to Remove Harmful Whitening Agent from its Donuts

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While As You Sow, a non-profit, described titanium dioxide as a “whitening agent that is commonly a source of nanomaterials,” Dunkin’ argued that it is not a “nanoparticle” as defined by FDA.

Dunkin’ Donuts has revealed that it is testing alternatives to titanium dioxide, a whitening agent used in the powdered sugar in some of its doughnuts.

As You Sow, a non-profit foundation based in Oakland, CA which had submitted the request, has reported on its website that it has withdrawn the request in response to the commitment from Canton, MA-based Dunkin’ Brands Group Inc.

“Dunkin’ has demonstrated strong industry leadership by removing this potentially harmful ingredient from its donuts,” said Danielle Fugere, president and chief counsel for As You Sow, adding, “Engineered nanomaterials are beginning to enter the food supply, despite not being proven safe for consumption. Dunkin’ has made a decision to protect its customers and its bottom line by avoiding use of an unproven and potentially harmful ingredient.”

While As You Sow described titanium dioxide as a “whitening agent that is commonly a source of nanomaterials,” Dunkin’ argued that it is not a “nanoparticle” as defined by the U.S. Food and Drug Administration.

Karen Raskopf, chief communications officer for Dunkin’ Brands told USA Today that they began testing alternative formulations for this product in 2014, and they “are in the process of rolling out a solution to the system that does not contain titanium dioxide.”

As You Sow indicated that its next step is to pressure other doughnut manufacturers to stop using the whitening agent.

Food Quality Alliance Provides a Total Management Solution

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The Global ID Group forms a consortium of proven leaders in food safety and quality working together to provide a single source of over 40 essential testing, training and certification services.

Whether it’s developing and testing new food products, ensuring compliance with expanding food safety and supply chain mandates, coordinating and hosting growing numbers of annual audits, or managing crucial client relationships, quality assurance (QA) managers in the food and beverage industry face rapidly escalating time and resource demands.

To help alleviate these mounting pressures, The Global ID Group has announced the formation of the Food Quality Alliance, a consortium of proven leaders in food safety and quality working together to provide a single source of over 40 essential testing, training and certification services. Launching in Q2 2015, the Alliance will provide QA teams with an integrated platform with which to centrally manage their growing array of responsibilities. The Alliance will offer products and services from the Global ID Group (CERT ID, Genetic ID and FoodChain ID) and its fellow founding members.

  • Through CERT ID, the Alliance will offer multiple food safety certification services (BRC, SQF, Global G.A.P., ISO 22000) and training programs.
  • Through Genetic ID, customers will gain access to a portfolio of pathogen, allergen, authenticity, speciation and GMO testing services.
  • FoodChain ID will offer consulting and advisory services on international non-GMO regulatory policies and help companies obtain Non-GMO Project Verification for products sold in North America, or Ohne Gentechnik and Danube Soy certification in the European Union.

Other alliance members include California Certified Organic Farmers (CCOF), leading organic certifier in the U.S; The Orthodox Union, world’s leading provider of kosher certification; and The Acheson Group LLC, global experts in managing operational, regulatory and reputational risks for the food industry along with crisis and recall management. The Alliance will also include laboratory partners providing a full array of chemical and nutritional testing services.

“As regulatory requirements and market demands on food companies continue to grow, QA departments often find themselves struggling to keep up with the rigors of compliance,” said Ron Stakland, Global ID Group vice president of business development. “From food safety to sustainability to specialized niches like gluten-free and kosher, much of the work for assuring safe and compliant food products and ingredients falls on the QA department. At the same time, the need to stay competitive and keep costs in check has never been greater. The purpose of the Alliance is to offer QA managers a simpler way to manage multiple services.”

To learn more about the Food Quality Alliance, visit www.foodqualityalliance.com.

Undeclared Allergens Continue to Serve as a Primary Factor in Product Recalls

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In the fourth quarter of 2014, undeclared allergens accounted for 50 percent of all FDA food-related recalled units and 83 percent of USDA recalled units.

In the past few months, retailers pulled hundreds of products from shelves after a spice supplier found traces of peanut proteins in their cumin spice – an ingredient that dozens of manufacturers use in products across the country.

Stericycle-Recall-March-2015

Ramifications from the recall, which began in December, still occur daily; over two months after the spice supplier first identified the issue. To some the recall may seem miniscule, however, to the nearly 15 million Americans the CDC says has food allergies, undeclared allergens can be a life-threatening scare.

Despite increasing regulations and industry scrutiny, undeclared allergens continue to serve as a primary cause of food recalls in the U.S. According to the latest Stericycle Recall Index, in the fourth quarter of 2014, undeclared allergens accounted for 50 percent of all FDA food-related recalled units and 83 percent of USDA recalled units.

According to FDA, the most common foods involved in food allergen recalls are bakery products, snack foods, candy, dairy products and dressings. The FDA also identifies the most common allergens causing the recalls as milk, wheat and soy.

Undeclared allergen recalls are often a result of a simple manufacturing operational error, such as mislabeling, mis-packaging or unintentional cross-contamination. In the U.S., manufacturers of FDA regulated foods are required to identify major food allergens on the label; if mistakes occur in manufacturing, companies may be subject to a product recall.

As recent recalls show, the more complex the supply chain, the more complex product recalls become. Globalization of the supply chain also complicates recalls, especially when regulatory agencies from multiple countries have different recall mandates. The Stericycle Recall Index highlights some of these unique challenges in the global supply chain, including accessibility to remote areas.

Companies with proactive recall strategies in place can navigate their supply chain with ease when a supplier or an undeclared allergen issue arises. Having these processes identified prior to an event can save valuable time, money and help a company maintain regulatory compliance, while also concentrating on future growth.

Click here to access the report.

No Industry Fees for FSMA – Food Groups Write to Congress

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A coalition of nearly 60 food groups, has now written to the Congress, urging the Senate and House of Representatives to fund the Food and Drug Administration without introducing new fees to the food industry.

The Obama administration budget proposal for fiscal year 2016 includes a proposal to impose a food facility registration and inspection fee to fund agency activities related to the Food Safety Modernization Act. The agency projects it would collect $60 million in fiscal year 2016. A food import fee was also proposed, with projected revenues of $103 million in FY 2016.

A coalition of nearly 60 food groups, has now written to the Congress, urging the Senate and House of Representatives to fund the Food and Drug Administration without introducing new fees to the food industry. The group — including the United Fresh Produce Association, the Food Marketing Institute and the American Farm Bureau Federation — is arguing that the new fees will hurt food producers and consumers.

Delivered before the March 4 House Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations subcommittee hearing, the letter explained that Congress has previously rejected efforts to impose new regulatory fees on food makers and distributors to fund FDA’s food safety programs and should do so again.

“We believe if FDA requires additional funds in FY 2016 to support food inspection activities and implementation of the Food Safety Modernization Act, the administration should seek all such funding through the Congressional budget and appropriations process, rather than asking for authorization of new regulatory taxes that Congress has repeatedly rejected,” the letter said.