Reported Recalls Again

[Tex]

[PORKER]

CDC is collaborating with public health officials in many states, the United States Food and Drug Administration (FDA), and the United States Department of Agriculture Food Safety and Inspection Service (FSIS) to investigate an outbreak of E. coli O157:H7 infections.

As of Monday, June 22, 2009, 70 persons infected with a strain of E. coli O157:H7 with a particular DNA fingerprint have been reported from 30 states. Of these, 41 have been confirmed by an advanced DNA test as having the outbreak strain; these confirmatory test results are pending on the others. The number of ill persons identified in each state is as follows: Arizona (2), California (3), Colorado (5), Connecticut (1), Delaware (1), Georgia (1), Hawaii (1), Iowa (2), Illinois (5), Kentucky (3), Massachusetts (4), Maryland (2), Maine (3), Minnesota (6), Missouri (2), Montana (1), North Carolina (2), New Hampshire (2), New Jersey (1), Nevada (2), Ohio (3), Oklahoma (1), Oregon (1), Pennsylvania (2), South Carolina (1), Texas (3), Utah (2), Virginia (2), Washington (5), and Wisconsin (1).

Ill persons range in age from 2 to 65 years; however, 66% are less than 19 years old; 75% are female. Thirty persons have been hospitalized, 7 developed hemolytic uremic syndrome (HUS); none have died. Reports of these infections increased above the expected baseline in May and continue into June.

[mrj]

Tex, your "nothing like a revolving door" has what as a point?

The duties of the various jobs Chandler Keys has held, may have considered, and now holds are vastly different.

Very likely the only common denominator is that they involve the beef business and that his work apparently has impressed various people in business and government who have tried to hire him.

If you have further points, it would be interesting to see them.

mrj

[PORKER]

UPDATE 1-U.S. beef recall expanded, 18 illnesses suspected
Sun Jun 28, 2009 12:16pm EDT
Market News

CHICAGO, June 28 (Reuters) - A Colorado meat company is expanding a recall of beef due to possible contamination by E.coli O157:H7 bacteria after an investigation found 18 illnesses may be linked to the meat, the company and the U.S. Agriculture Department said on Sunday.

Greeley, Colorado-based JBS-Swift Beef Co is voluntarily expanding its June 24 recall to include about 380,000 lbs of assorted beef products, for a total recall of about 421,000 lbs, USDA and the company said.

The affected beef was produced on April 21 and was distributed nationally and internationally.

"The contamination may have come from further processing by other companies," Chandler Keys, JBS spokesman, said on Sunday.

USDA said the recalled products are typically used for steaks and roasts rather than ground beef. However, it said some of the beef may have been processed into ground products by other companies.

It is unlikely the recall will be expanded further, and JBS will be contacting customers that received the beef to learn how the product was distributed, said Keys.

The contamination was investigated by USDA's Food Safety and Inspection Service in cooperation with the Centers for Disease Control and Prevention.

E.coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea, dehydration, and, in severe cases, kidney failure. The very young, seniors, and persons with weak immune systems are at the most risk.

[Oldtimer]

BUT- BUT- BUT Porker- that can't be...Haven't you heard Maxine explain to you that all contamination happens at the serving table- and preparation stage- and never occurs under the stringent "self policing" of these Major Packers and Distributors....

[Tex]

[flounder]

re-safest food in the world


April 10, 2009 / 58(13);333-337

Preliminary FoodNet Data on the Incidence of Infection with Pathogens Transmitted Commonly Through Food --- 10 States, 2008

Foodborne diseases remain an important public health problem in the United States. The Foodborne Diseases Active Surveillance Network (FoodNet) of CDC's Emerging Infections Program collects data from 10 U.S. states* on diseases caused by enteric pathogens transmitted commonly through food. FoodNet is an active, population-based surveillance system for these laboratory-confirmed infections (1). This report describes preliminary surveillance data for 2008 and trends since 1996. In 2008, the estimated incidence of infections caused by Campylobacter, Cryptosporidium, Cyclospora, Listeria, Shiga toxin-producing Escherichia coli (STEC) O157, Salmonella, Shigella, Vibrio, and Yersinia did not change significantly when compared with the preceding 3 years. For most infections, incidence was highest among children aged <4 years, whereas the percentage of persons hospitalized and the case fatality rate were highest among persons aged >50 years. None of the Healthy People 2010 targets for reduction of foodborne pathogens (objective 10-1) (2) were reached in 2008. The lack of recent progress points to gaps in the current food safety system and the need to continue to develop and evaluate food safety practices as food moves from the farm to the table.

Surveillance Methods

FoodNet has conducted active, population-based surveillance for laboratory-confirmed cases of infection caused by Campylobacter, Listeria, Salmonella, STEC O157, Shigella, Vibrio, and Yersinia since 1996, Cryptosporidium and Cyclospora since 1997, and STEC non-O157 since 2000 in 10 participating states. FoodNet personnel actively contact clinical laboratories (on a regular basis, depending on the size of the laboratory) to ascertain laboratory-confirmed cases of infection occurring within the surveillance area (1). In 2004, FoodNet began collecting data regarding which laboratory-confirmed infections were associated with outbreaks of Salmonella and STEC O157. FoodNet also conducts surveillance for hemolytic uremic syndrome (HUS), a complication of STEC infection characterized by renal failure and microangiopathic hemolytic anemia, through a network of pediatric nephrologists and infection-control practitioners, and validates diagnoses through reviews of hospital discharge data. Because of the time required to review hospital records, this report contains preliminary HUS data for 2007, the most recent data available (1).

Preliminary incidence rates for 2008 were calculated by dividing the number of laboratory-confirmed infections by U.S. Census Bureau population estimates for 2007. The FoodNet surveillance population was approximately 46 million persons (15% of the U.S. population) in 2007. Final incidence rates will be reported when population estimates for 2008 are available.

Surveillance Results

In 2008, a total of 18,499 laboratory-confirmed cases of infection in FoodNet surveillance areas were identified. The number of infections and incidence per 100,000 population were reported as follows: Salmonella (7,444; 16.20), Campylobacter (5,825; 12.6, Shigella (3,029; 6.59), Cryptosporidium (1,036; 2.25), STEC O157 (513; 1.12), STEC non-O157 (205; 0.45), Yersinia (164; 0.36), Listeria (135; 0.29), Vibrio (131; 0.29), and Cyclospora (17; 0.04). Substantial variation in incidence rates occurred among surveillance areas (Table 1). Among all age groups (<4 years, 4--11 years, 12--19 years, 20--49 years, and >50 years)†, the highest incidence occurred among children aged <4 years for all infections except those caused by Cyclospora and Vibrio (Table 2).

Among age groups of persons infected with the following pathogens, the percentage of persons hospitalized was highest in persons aged >50 years: Listeria (86.2%), STEC O157 (53.3%), Vibrio (45.6%), Salmonella (40.0%), Yersinia (37.5%), Shigella (27.9%), Cryptosporidium (24.5%), and Campylobacter (20.5%). Among age groups of persons infected with the following pathogens, the case fatality rate (CFR) was highest in persons aged >50 years: Listeria (19.5%), Vibrio (7.4%), Salmonella (1.3%), Shigella (0.4%), and Campylobacter (0.4%). For infection with STEC O157, the CFR was highest among children aged <4 years (2.8%); for infection with Cryptosporidium and Yersinia, the CFR was highest in persons aged 20--49 years (1.3% and 3.0%, respectively).

Among 6,750 (91%) Salmonella isolates serotyped, 10 serotypes accounted for 73% of infections: Enteritidis, 1,356 (20.1%); Typhimurium, 1,077 (16.0%); Newport, 681 (10.1%); Javiana, 423 (6.3%); Saintpaul, 403 (6.0%); I 4,[5],12:i:-, 269 (4.0%); Muenchen, 213 (3.2%); Heidelberg, 198 (2.9%); Montevideo, 194 (2.9%); and Braenderup, 108 (1.6%). Among 131 (92%) Vibrio isolates for which the species was identified, 72 (55.0%) were parahaemolyticus, 19 (14.5%) were vulnificus, and eight (6.1%) were alginolyticus. Among 205 STEC non-O157 isolates tested for O antigen determination, 185 (90%) had an identifiable O antigen, most commonly O26 (28.1%), O103 (27.0%), or O111 (19.5%).

In 2007, FoodNet identified 77 cases of postdiarrheal HUS in persons aged <18 years (0.73 cases per 100,000 children). Among these 77 cases, 52 (68%) occurred in children aged <5 years (1.75 cases per 100,000 children).

Comparison with Previous Years

A main-effects, log-linear Poisson regression model (negative binomial) was used to estimate statistically significant changes in incidence of infections in 2008 compared with previous years. This model accounts for site-to-site variation and the change in population in FoodNet surveillance areas over time (1). The average annual incidence for the preceding 3 years (2005--2007) and the first 3 years of surveillance (1996--1998) were used for comparison. The estimated change in incidence between 2008 and the comparison periods was calculated with 95% confidence intervals (CIs). For HUS surveillance, the average annual incidence for 2004--2006 was used as the comparison period. Changes over time were not analyzed for STEC non-O157, partly because changes in clinical laboratory practices, such as increases in Shiga toxin testing with enzyme immunoassay, likely affected reporting (3).

The estimated incidence of Campylobacter, Listeria, Salmonella, Shigella, STEC O157, Vibrio, Yersinia, and Cryptosporidium infections did not change significantly compared with the preceding 3 years (Figure 1). The apparent increase in Salmonella infections was not significant (CI = 0%--12%). Among the 10 most common Salmonella serotype infections, the incidence of Enteritidis increased 19% (CI = 3%--39%), Saintpaul increased 182% (CI = 112%--274%), and Heidelberg decreased 28% (CI = 12%--41%); the incidence of the other seven serotypes did not change significantly. Trends for Cyclospora infection were not calculated because of low incidence across sites and years. The estimated incidence of postdiarrheal HUS in children aged <5 years in 2007 did not change significantly compared with 2004--2006.

The lack of significant change in recent years is in contrast to trends from 1996, when FoodNet surveillance began, to 2004 (Figure 2). By 2008, in comparison with 1996--1998, modeled relative rates of infection with Yersinia had decreased 48% (CI = 35%--59%), Shigella had decreased 40% (CI = 15%--58%), Listeria had decreased 36% (CI = 20%--49%), Campylobacter had decreased 32% (CI = 27%--37%), and STEC O157 had decreased 25% (CI = 8%--39%), but Vibrio had increased 47% (CI = 9%--99%). The estimated incidence of infection with Cryptosporidium and Salmonella did not change significantly over this period.

Outbreak-Associated Cases of Infection

In 2008, outbreak-associated infections accounted for 132 (25.7%) of STEC O157 cases and 547 (7.4%) of Salmonella cases. Two large multistate outbreaks of Salmonella infections that included FoodNet sites were investigated in 2008: an outbreak of S. Saintpaul infections associated with imported produce (4) and an outbreak of S. Typhimurium infections associated with peanut butter and peanut butter--containing products (5).

Reported by: D Vugia, MD, California Dept of Public Health. A Cronquist, MPH, Colorado Dept of Public Health and Environment. M Cartter, MD, Connecticut Dept of Public Health. M Tobin-D'Angelo, MD, Div of Public Health, Georgia Dept of Human Resources. D Blythe, MD, Maryland Dept of Health and Mental Hygiene. K Smith, DVM, Minnesota Dept of Health. S Lathrop, PhD, New Mexico Dept of Health. D Morse, MD, New York State Dept of Health. P Cieslak, MD, Oregon Public Health Div. J Dunn, DVM, Tennessee Dept of Health. KG Holt, DVM, Food Safety and Inspection Svc, US Dept of Agriculture. Center for Food Safety and Applied Nutrition, Food and Drug Admin. OL Henao, PhD, RM Hoekstra, PhD, FJ Angulo, DVM, PM Griffin, MD, RV Tauxe, MD, Div of Foodborne, Bacterial, and Mycotic Diseases, National Center for Zoonotic, Vector-Borne, and Enteric Diseases; KK Trivedi, MD, EIS Officer, CDC.

Editorial Note:

Despite numerous activities aimed at preventing foodborne human infections, including the initiation of new control measures after the identification of new vehicles of transmission (e.g., peanut butter--containing products), progress toward the national health objectives has plateaued, suggesting that fundamental problems with bacterial and parasitic contamination are not being resolved. Although significant declines in the incidence of certain pathogens have occurred since establishment of FoodNet, these all occurred before 2004. Of the four pathogens with current Healthy People 2010 targets, Salmonella, with an incidence rate of 16.2 cases per 100,000 in 2008, is farthest from its target for 2010 (6.. The lack of recent progress toward the national health objective targets and the occurrence of large multistate outbreaks point to gaps in the current food safety system and the need to continue to develop and evaluate food safety practices as food moves from the farm to the table.

Efforts to reduce contamination of meat, poultry, produce, and other foods are ongoing. In 2006, the U.S. Department of Agriculture's Food Safety and Inspection Service implemented a Salmonella initiative program to prevent Salmonella contamination of meat and poultry.§ Industry response to the program has resulted in a decrease in the percent-positive rate for Salmonella in raw broiler chicken from 11.4% in 2006 to 7.3% in 2008 (6). Additionally, the percentage of broiler chicken slaughter establishments with Salmonella contamination rates at half or below half of the performance standard increased from 49% in 2006 to 82% in 2008 (2010 target is 90%) (6). However, the percentage of ground beef samples yielding STEC O157 increased from 0.24% in 2007 to 0.47% in 2008 (7); whether the increase was related to focused sampling of higher risk facilities or improved laboratory detection, or whether the microbial load was actually higher, is unknown. In August 2008, the Food and Drug Administration (FDA) published a rule allowing irradiation of fresh iceberg lettuce and fresh spinach to help protect consumers from Salmonella and STEC O157; FDA also piloted an advanced screening system to identify food safety threats at all U.S. borders.¶

Enhanced and food-specific measures are needed to 1) control or eliminate pathogens in domestic and imported food; 2) reduce or prevent contamination during growing, harvesting, and processing; and 3) continue the education of restaurant workers and consumers about risks and prevention measures. In particular, continued efforts are needed to understand how contamination of fresh produce and processed foods occurs and to develop and implement measures that reduce it. More outbreaks can be recognized and their causative foods identified with rapid and complete subtyping of pathogens and with rapid standardized interviews of ill persons and appropriately selected controls.

The reported incidence of Campylobacter, Salmonella, and STEC O157 infections varies substantially by site. For example, incidence of Campylobacter is highest in California, incidence of Salmonella is highest in New Mexico and Georgia, and incidence of STEC O157 is highest in Colorado. Previous FoodNet studies suggest that even after controlling for laboratory testing practices, site-to-site variation in disease incidence reflects regional differences in exposures, which might include the consumption of contaminated food or exposure through other routes of transmission (8,9).

The reported incidence of Campylobacter, Cryptosporidium, Listeria, Salmonella, Shigella, STEC O157, and Yersinia infections remains highest among children aged <4 years. For most pathogens under surveillance, persons aged >50 years are at greater risk than are other age groups for hospitalization and death, making aggressive diagnosis and treatment especially important in this age group.

The findings in this report are subject to at least four limitations. First, because FoodNet relies on laboratory diagnoses, changing laboratory practices might affect the reported incidence of some pathogens. For example, fewer laboratory-confirmed infections might be reported as a result of increased use of nonculture tests. Second, many foodborne illnesses (e.g., norovirus infection) are not reported to FoodNet because these pathogens are not identified routinely in clinical laboratories. Third, differences in health-care seeking behaviors between age groups might contribute to a much higher incidence of reported illness in certain age groups (e.g., young children and older persons) (10). Finally, although the FoodNet population is similar demographically to the U.S. population, the findings might not be generalizable (1).

Consumers can reduce their risk for foodborne illness by following safe food-handling and preparation recommendations and by avoiding consumption of unpasteurized milk, raw or undercooked oysters, or other raw or undercooked foods of animal origin such as eggs, ground beef, and poultry. Risk also can be decreased by choosing pasteurized eggs, high pressure-treated oysters, and irradiated produce. Everyone should wash hands before and after contact with raw meat, raw foods derived from animal products, and animals and their environments. More detailed information on food safety practices is available at http://www.foodsafety.gov and http://www.fightbac.org.

References

Scallan E. Activities, achievements, and lessons learned during the first 10 years of the Foodborne Diseases Active Surveillance Network: 1996--2005. Clin Infect Dis 2007;44:718--25. US Department of Health and Human Services. Food safety. Objective 10-1: Reduce infections caused by key foodborne pathogens. Healthy people 2010 (conference ed, in 2 vols). Washington, DC: US Department of Health and Human Services; 2000. Available at http://www.healthypeople.gov/document/pdf/volume1/10food.pdf. CDC. Laboratory-confirmed non-O157 Shiga toxin-producing Escherichia coli---Connecticut, 2000--2005. MMWR 2007;56:29--31. CDC. Outbreak of Salmonella serotype Saintpaul infections associated with multiple raw produce items---United States, 2008. MMWR 2008;57:929--34. CDC. Multistate outbreak of Salmonella infections associated with peanut butter and peanut butter-containing products---United States, 2008--2009. MMWR 2009;58:1--6. US Department of Agriculture. Salmonella verification testing program for raw meat and poultry. Washington, DC: US Department of Agriculture, Food Safety and Inspection Service; 2009. Available at http://www.fsis.usda.gov/science/microbiology/index.asp. US Department of Agriculture. Testing of raw ground beef and raw ground beef component samples for E. coli O157:H7: year-to-date totals. Washington, DC: US Department of Agriculture, Food Safety and Inspection Service; 2009. Available at http://www.fsis.usda.gov/science/ecoli_raw_beef_testing_data_ytd/index.asp. Bender JB, Smith KE, McNees AA, et al. Factors affecting surveillance data on Escherichia coli O157 infections collected from FoodNet sites, 1996--1999. Clin Infect Dis 2004;38(Suppl 3):S157--64. Ailes E, Demma L, Hurd S, et al. Continued decline in the incidence of Campylobacter infections, FoodNet 1996--2006. Foodborne Pathog Dis 2008;5:329--37. Scallan E, Jones TF, Cronquist A, et al. Factors associated with seeking medical care and submitting a stool sample in estimating the burden of foodborne illness. Foodborne Pathog Dis 2006;3:432--8.

* Connecticut, Georgia, Maryland, Minnesota, New Mexico, Oregon, Tennessee, and selected counties in California, Colorado, and New York.

† Age groups correspond to those defined by CDC's Healthy People in Every Stage of Life goals. Available at http://www.cdc.gov/osi/goals/people.html.

§ Additional information about the Salmonella verification sampling program is available at http://www.fsis.usda.gov/oppde/rdad/frpubs/04-026n.pdf.

¶ Additional information about the FDA Food Protection Plan is available at http://www.fda.gov/oc/initiatives/advance/food/progressreport1108.html.

Table 1

snip...see ;

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5813a2.htm?s_cid=mm5813a2_e

http://www.cdc.gov/foodnet/

Colorado Firm Expands Recall of Beef Products Due To Possible E. coli O157:H7 Contamination

Recall Release CLASS I RECALL FSIS-RC-034-2009 HEALTH RISK: HIGH

Congressional and Public Affairs (202) 720-9113 Bryn Burkard

Editors Note: This recall release is being reissued to expand the June 24 recall to include approximately 380,000 pounds of assorted beef primal products.

WASHINGTON, June 28, 2009 - JBS Swift Beef Company, a Greeley, Colo., establishment is voluntarily expanding its June 24 recall to include approximately 380,000 pounds of assorted beef primal 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.

Together with traceback information and laboratory data, the recall is being expanded as a result of FSIS' cooperation with the Centers for Disease Control and Prevention (CDC) in an ongoing investigation into 24 illnesses in multiple states, of which at least 18 appear to be associated. This investigation prompted the company to re-examine the effectiveness of their food safety system for the April 21 production of beef primals, and they are conducting this recall out of an abundance of caution as the safety of the products produced on a portion of that day could not be assured.

The beef products were produced on April 21, 2009 and were distributed both nationally and internationally. A list of the products subject to the expanded recall attached.[PDF Only]

Each box bears the establishment number "EST. 969" inside the USDA mark of inspection as well as the identifying package date of "042109" and a time stamp ranging from "0618" to "1130." However, these products were sent to establishments and retail stores nationwide for further processing and will likely not bear the establishment number "EST. 969" on products available for direct consumer purchase. Customers with concerns should contact their point of purchase.

The recalled products include intact cuts of beef, such as primals, sub-primals, or boxed beef typically used for steaks and roasts rather than ground beef. FSIS is aware that some of these products may have been further processed into ground products by other companies. The highest risk products for consumers are raw ground product, trim or other non-intact product made from the products subject to the recall.

E. coli O157:H7 H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

Media and consumer questions regarding the recall should be directed to the company's Consumer Hotline at (800) 685-6328.

Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day.

USDA Recall Classifications Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product. Class III This is a situation where the use of the product will not cause adverse health consequences.

http://www.fsis.usda.gov/News_&_Events/Recall_034_2009_Expanded/index.asp




UPDATE 1-U.S. beef recall expanded, 18 illnesses suspected
Sun Jun 28, 2009 12:16pm EDT



http://www.reuters.com/article/rbssConsumerGoodsAndRetailNews/idUSN2833527820090628



TSS
CHICAGO, June 28 (Reuters) - A Colorado meat company is expanding a recall of beef due to possible contamination by E.coli O157:H7 bacteria after an investigation found 18 illnesses may be linked to the meat, the company and the U.S. Agriculture Department said on Sunday.

Greeley, Colorado-based JBS-Swift Beef Co is voluntarily expanding its June 24 recall to include about 380,000 lbs of assorted beef products, for a total recall of about 421,000 lbs, USDA and the company said.

The affected beef was produced on April 21 and was distributed nationally and internationally.

"The contamination may have come from further processing by other companies," Chandler Keys, JBS spokesman, said on Sunday.

USDA said the recalled products are typically used for steaks and roasts rather than ground beef. However, it said some of the beef may have been processed into ground products by other companies.

It is unlikely the recall will be expanded further, and JBS will be contacting customers that received the beef to learn how the product was distributed, said Keys.

The contamination was investigated by USDA's Food Safety and Inspection Service in cooperation with the Centers for Disease Control and Prevention.

E.coli O157:H7 is a potentially deadly bacteria that can cause bloody diarrhea, dehydration, and, in severe cases, kidney failure. The very young, seniors, and persons with weak immune systems are at the most risk.

Consumers with questions can call 1-800-685-6328.

JBS Swift is a unit of Brazilian meat company JBS S.A. (JBSS3.SA). (Reporting by Bob Burgdorfer; editing by Mohammad Zargham)






TSS

[burnt]

S'funny, in all these threads and discussions about the "safest food in the world", I never see any comparisons to any other countries? It's always about the ability or ineptitude of the U.S.'s food inspection system.

Are you folks sure you know what you are really discussing?

[PORKER]

US: Firm recalls frozen meat and poultry 01 Jul 2009
Buffalo SAV, Inc., a Buffalo, N.Y., establishment, is recalling approx. 208,768 pounds of frozen meat and poultry products because they contain an unapproved ingredient, Amaranth Red #2, that is declared on the label, the USDA's FSIS announces.
Related
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FSA: New food packaging guide published
Arsenic compound in chicken affecting Americans
The provisional listing and certification of FD&C Red #2 (Amaranth Red #2) was terminated by the US Health and Human Services' Food and Drug Administration. Amaranth Red #2 is not approved for use in products sold in the US.

The following products are subject to recall:
• 16- and 32-ounce bags of "GRANDMA'S perogies, ???????? ?????????, SIBERIAN brand, PELMENI, PORK & BEEF DUMPLINGS." Each bag bears the establishment number "EST. 33814" inside the USDA mark of inspection.
• 16- and 32-ounce bags of "GRANDMA'S perogies, ???????? ?????????, TURKEY, PELMENI, TURKEY DUMPLINGS." Each bag bears the establishment number "P-33814" inside the USDA mark of inspection.
• 16- and 32-ounce bags of "GRANDMA'S perogies, ???????? ??????????, UKRAINIAN brand, PELMENI, PORK DUMPLINGS." Each bag bears the establishment number "EST. 33814" inside the USDA mark of inspection.
• 16- and 32-ounce bags of "GRANDMA'S perogies, ???????? ???????, VEAL, PELMENI, VEAL DUMPLINGS." Each bag bears the establishment number "EST. 33814" inside the USDA mark of inspection.
• 16- and 32-ounce bags of "GRANDMA'S perogies, ???????? ?????????, MONASTERY brand, PELMENI, CHICKEN & BEFF DUMPLINGS." Each bag bears the establishment number "P-33814" inside the USDA mark of inspection.
• 16- and 32-ounce bags of "GRANDMA'S perogies, ???????? ????????, CHICKEN, PELMENI, CHICKEN DUMPLINGS." Each bag bears the establishment number "P-33814" inside the USDA mark of inspection.

There are no package or case codes. The frozen meat and poultry products were produced from 1 June, 2008, through 5 June, 2009, and were sent to distributors and retail establishments in California, Illinois, New York and Pennsylvania.

AND !

-- The Kroger Co. said today it is recalling Kroger Popcorn Seasoning Movie Theater Butter Flavored, Kroger Popcorn Seasoning White Cheddar Flavored, and Kroger Fat Free Butter Flavored Sprinkles sold in some of its retail stores because the Company has been made aware by a supplier that an ingredient in the product may have been contaminated with Salmonella.


No illnesses have been reported in connection with the Kroger products.


Stores the company operates under the following names did not receive any of the seasonings being recalled: Ralphs, Smith's, Fred Meyer, QFC, Fry's, King Soopers, City Market, and Foods Co.


Kroger is recalling the following items:



Kroger Popcorn Seasoning Movie Theater Butter Flavored sold in 2.82-ounce jars with a sell-by date of JUN 08 10 under the following UPC code: 011110 72445.
Kroger Popcorn Seasoning White Cheddar Flavored sold in 2.82-ounce jars with a sell-by date of JUN 09 10 under the following UPC code: 011110 72444. These two seasonings were sold in Kroger stores in Ohio, Indiana, Illinois, Kentucky, Michigan, Missouri, North Carolina, South Carolina, Tennessee, West Virginia and Virginia; Dillons and Gerbes stores in Kansas and Missouri; Baker's stores in Nebraska; and Food 4 Less, Hilander, Jay C, Owen's, Pay Less and Scott's stores in Illinois and Indiana.
Kroger Fat Free Butter Flavored Sprinkles sold in 2-ounce jars with sell-by dates of JUN 08 10 and JUN 09 10 under the following UPC code: 011110 66853. This seasoning was sold in Kroger stores in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, South Carolina, Tennessee, Texas, Virginia and West Virginia.



Customers who have purchased the above products should not consume them and should return them to a store for a full refund or replacement.


Salmonella is an organism that can cause serious and sometimes fatal infections, particularly in young children, the elderly, and persons with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and/or abdominal pain. For more information, please visit the Centers for Disease Control and Prevention's website at www.cdc.gov.


Consumers who have questions about this recall may contact Kroger toll-free at (800) 632-6900. For more information, please visit www.kroger.com/recalls.

Website: http://www.kroger.com

[PORKER]

Food Safety Advocates Marler Clark File First E. coli Lawsuit against JBS Swift Beef Company on Behalf of Gravely Ill Victim

ALBUQUERQUE, N.M.--(BUSINESS WIRE)--The first lawsuit stemming from the current E. coli O157:H7 (E. coli) recall by JBS Swift Beef Company of Greeley, Colorado that has been linked to 23 E. coli illnesses in California, Maine, Michigan, Minnesota, New Hampshire, New Jersey, New Mexico, New York and Wisconsin was filed today on behalf of an Albuquerque-area child who was infected with E. coli after eating kabobs prepared by his grandmother on Mother’s Day. The lawsuit was filed on behalf of the family of 14-year-old Alex Roerick by his attorneys, William Marler of the Seattle-based foodborne illness law firm Marler Clark and Kara Knowles of the Denver firm Montgomery, Little, Soran, & Murray.

Alex ate dinner with his grandma on May 10, 2009. He began to experience flu-like symptoms including fatigue, fever, nausea, diarrhea, and vomiting by May 13. Alex’s symptoms worsened and he was admitted to Presbyterian Hospital on May 15. He was released several days later, before being rushed back again due to severe bloody diarrhea. His doctors determined that Alex had developed hemolytic uremic syndrome, or HUS, a devastating complication of his E. coli O157:H7 infection. The genetic fingerprint of the E. coli found in Alex’s stool matches that of others sickened in the nationwide outbreak tied to recalled JBS Swift Beef. He continues to experience effects of his illness.

“JBS Swift and the FSIS were much too slow about releasing information on where the beef was distributed,” said Marler. “Even with widespread consumer pressure, the information was only released a day before the 4th of July holiday, not nearly enough time to get the word out to families that might have the contaminated meat in their homes. Our government agencies need to work faster in recall situations to prevent more people from suffering what Alex and his family have experienced.”

In the early morning hours of Sunday, June 28, the JBS Swift Beef Company expanded its earlier recall of 41,280 pounds of beef contaminated with the highly toxic pathogen E. coli to include an additional 380,000 pounds. The beef recalls are FSIS (Food Safety and Inspection Service) Class I, meaning that the "use of the product will cause serious, adverse health consequences or death." After years of large recalls, focused efforts by meat regulators brought down E. coli contamination recalls to a low of 182,000 pounds in 2006. Recalls shot up again in 2007, and in the ensuing years (2007-2009), over 41 million pounds of beef have been recalled due to contamination with E. coli.

[Tex]

[mrj]

OT, you know, of course, that I've never said any such thing (re. your statement of 6-28-'09).

You know, too, I'm sure, that contamination CAN happen at any stage and may or may not have any connection with those packers you love to denigrate.

You know, also, that I've NEVER said e coli (or other) contamination DOES NOT happen in "Major Packers and Distributors", and surely you do know, don't you, that contamination is very difficult to stop????

And do you admit that there are multiple sources (NOT cattle manure only!) for e coli and other contamination between ranch gate, packing plant, and consumers' plate?

Tex, which way is it.......re. your crude comment of 6-28-'09..... are those big shot owners of packing plants actually working on the kill floor, or out living the high life on their spoils gained by cheating their workers and suppliers (cattle producers)???? You can't have it both ways!

We have, however, all heard the stories of employees deliberately fouling food at their place of employment in various ways.

My daughter witnessed one, albeit most likely innocent, tho an illustration of stupidity of the perpetrator) this past weekend. Deciding to eat inside a fast food place, while waiting to give her order whe noticed a girl working in the drive-up prep area licking the entire side of an overfilled milk shake. She assumed it belonged to the employee.....but soon, a car stopped at the window, and the girl handed the 'cleaned up' malt cup to a customer......who drove away oblivious to what had happened!