In the news

The FDA announced on their website that H&C Food Inc. of Brooklyn, NY recalled 7.05OZ (200G) Enoki mushrooms imported from Green Co. in Korea because it has the potential to be contaminated with Listeria monocytogenes. The recalled Enoki mushrooms were distributed to NY, MD, and VA areas through Great Wall Supermarket between February 15th, 2020, to March 5th, 2020. No illnesses related to products distributed by H&C foods have been reported to date. The recall was the result of FDA evidence of potential contamination of Enoki Mushrooms from Green Co. Ltd. H&C Food Inc. has ceased the distribution of the product. @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hc-food-inc-recalls-enoki-mushroom-because-possible-health-risk?utm_campaign=H%26C%20Food%20Inc.%20Recalls%20Enoki%20Mushroom%20Because%20of%20Possible%20Health%20Risk&utm_medium=email&utm_source=Eloqua

The number of recalls by the USDA has fallen dramatically, in the last quarter of 2019, there were four recalls per month issued under USDA regulations and five in January 2020. However, there hasn’t been any USDA recalls since February 8th.  The meatingplace place reports that According to USDA’s Food Safety and Inspection Service (FSIS), the industry is doing a better job of machine maintenance, record-keeping, and communication up and down the supply chain, and of thoroughly defending against pathogens. “Over the last few years, FSIS has pushed for more accountability from the industry to produce safe and wholesome products. “Industry is acting faster on potential situations that may result in adulteration of products, in some instances using electronic means to control and hold products in their distribution chain to prevent them from reaching the consumers,” FSIS said. The drop-off in recall announcements is not, an agency spokeswoman emphasized, a result of less stringent inspection protocols or a shortage of inspectors, nor are FSIS personnel looking past issues as a way of helping processors who may be fighting to continue operating in a pandemic. “FSIS reviews the actions of the firms and assesses each situation on a case-by-case basis. If FSIS finds that the products are not under control and they are available for sale, then the agency requests the firm to recall the product,” the statement said. @ https://www.meatingplace.com/Industry/News/Details/91409

The FDA encourages all shell egg producers to continue to comply with applicable requirements of 21 CFR part 118 (the Egg Safety Rule).  However, due to the increased consumer demand for eggs sold directly to consumers in retail establishments, the FDA is providing temporary flexibility to allow producers who currently only sell eggs to facilities for further processing to sell to the table egg to supermarkets. This flexibility will help egg producers to meet the increased demand for shell eggs by consumers at retail locations. The FDA rule for “Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation” requires producers of shell eggs that are sold directly to consumers to implement measures to prevent Salmonella Enteritidis from contaminating eggs on the farm and from further growth during storage and transportation. This policy is intended to remain in effect only for the duration of the public health emergency related to COVID-19.@ https://www.fda.gov/regulatory-information/search-fda-guidance-documents/temporary-policy-regarding-enforcement-21-cfr-part-118-egg-safety-rule-during-covid-19-public-health

Food Safety News reported that employees in a few meat and poultry processing plants reported having symptoms or testing positive for the COVID-19 virus. Among these was a Perdue Farms poultry plant in Perry, GA, a Sanderson Farms poultry facility in McComb, MS, and the Smithfield Foods Inc.’s John Morrell pork plant in Sioux Falls, SD.  Also, JBS USA cut back production at its Souderton, PA beef plant, because several managers were experiencing the flu-like symptoms. Consumer Reports (CR) send a letter to Mindy Brashears, USDA’s Under Secretary for Food Safety, requesting that FSIS report the number of FSIS inspection personnel testing positive and/or becoming ill with COVID-19 as they occur. CR also requested a review of SSOPs, HACCP plans, and compliance with them. @ https://www.foodsafetynews.com/2020/04/consumer-reports-suggests-usda-take-action-to-address-covid-19-risks/