In the news

A research team from Austria published in the International Journal of Food Microbiology (October 2019) the results of a five-year study carried out in a meat processing plant during reconstruction, while production was ongoing. They monitored Listeria monocytogenes in 40 floor drains distributed over the food processing facility. Before the commencement of construction a baseline sampling took place, showing 45% L. monocytogenes contamination in the drains. The contamination was decreased to 5% as a result of intensive sanitation measures. The reconstruction activities increased the prevalence of L. monocytogenes in the facility to 20.5% and changed the population to a higher proportion of disease-associated genotypes (61%). A resilient flora was detected during three sampling events that might not have been exposed to daily cleaning in the floor drains. The results of the study indicate that L. monocytogenes poses a higher risk for cross-contamination of products during extended periods of building reconstruction. Special precautions must be taken to avoid cross-contamination of products since reconstruction is usually ongoing for extended periods. @ https://www.sciencedirect.com/science/article/abs/pii/S0168160519302909?dgcid=rss_sd_all

The Canadian Food Inspection Agency (CFIA) has added more than 50 beef products to its recall list. Whole Foods is the latest grocery chain affected by a recall of hundreds of beef and veal products across Canada due to possible E. coli contamination. Potentially contaminated products were also sold at Walmart, Pusateri’s and other retailers across Canada. The CFIA is investigating possible E. coli 0157:H7 contamination in some beef and veal products sold by Ryding-Regency Meat Packers Ltd. and St. Ann’s Foods Inc. since late September. The CFIA suspended the food safety license for the slaughterhouse and processing plants, which are both in Toronto.  https://www.cbc.ca/news/canada/beef-recall-e-coli-1.5328036

In Canada Federal officials have initiated an investigation after test results showed certain fishballs could be contaminated with Clostridium botulinum. Mannarich Foods Inc. recalled four varieties of fishballs from the marketplace because they may permit the growth of Clostridium botulinum. The company reported distributing the recalled fishballs to the consumer level in Quebec and Ontario. This recall was triggered by CFIA test results. @ https://www.foodsafetynews.com/2019/10/botulism-risk-prompts-recall-of-previously-frozen-frozen-fishballs/

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced that George’s Prepared Foods, from Caryville, Tennessee recalled approximately 6,444 pounds of ready-to-eat (RTE) pork sausage patty and turkey sausage patty products that may be contaminated with Salmonella.  The items were produced on April 19, 2019, April 27, 2019, May 7, 2019, and May 9, 2019. The recalled products are 24.92-oz. Packages containing “Great Value Fully Cooked Original Breakfast Turkey Patties” with a use-by date of 10/24/19; and 35.6-oz. Packages containing “Family Size Great Value Fully Cooked Original Pork Sausage Patties” with a use-by date of 11/03/19 or use-by date 11/05/19. These items were shipped to retail locations nationwide. The problem was discovered when the firm notified FSIS that the firm’s third-party cold storage facility had inadvertently shipped the ready-to-eat products to commerce. There have been no confirmed reports of adverse reactions due to consumption of these products. @ https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/recall-case-archive/archive/2019/recall-102-2019-release