The FDA is cautioning pet owners not to feed their pet’s one of Aunt Jeni’s Home Made frozen raw pet food lot (All-Natural Raw Turkey Dinner Dog Food, 5 lb. (2.3 kg), lot 175331 NOV2020) after a sample collected from a store in the District of Columbia tested positive for Salmonella Infantis. Salmonella was found to be resistant to multiple antibiotic drugs. In January 2020, the FDA collected one retail sample of Aunt Jeni’s product which tested positive for Salmonella. In August 2019, FDA issued an advisory after one lot each of two varieties of Aunt Jeni’s frozen raw pet food tested positive for Salmonella and/or Listeria monocytogenes. Pets can get sick from this pathogen and may also be carriers of the bacteria and pass it on to their human companions without appearing to be ill. People can get sick from handling contaminated pet foods and treats or touching surfaces that have had contact with the contaminated pet foods and treats. @ https://www.fda.gov/animal-veterinary/news-events/fda-cautions-pet-owners-not-feed-one-lot-aunt-jenis-home-made-frozen-raw-pet-food-due-salmonella?utm_campaign=2-14-2020-AuntJeni&utm_medium=email&utm_source=Eloqua
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FDA is cautioning pet owners not to feed their pets one lot of Aunt Jeni’s Home Made frozen raw pet food after a sample tested positive for Salmonella.
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As a result of the recall by Nuts ‘N More LLC in the USA due to Listeria sp., the Canadian importer (Nutrition Excellence Canada) of the product announced its recall in Canada. The recalled product is a 454 gram jar with a UPC of 6 09132 00242 7 and an expiry date of Apr. 3, 2021. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings. There have been no reported illnesses associated with the consumption of this product. @ https://inspection.gc.ca/food-recall-warnings-and-allergy-alerts/2020-02-10/eng/1581381640531/1581381646484
Nutrition Excellence Canada is recalling Nuts ‘N More brand Peanut Spread (Plain) from the marketplace due to possible Listeria species contamination.
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U.S. PIRG (Public Interest Research Group) Education Fund is an independent, non-partisan group that works for consumers and the public interest published a new report about food recall at grocery stores. The report indicates that most grocery stores that could be a major place to learn about recalls don’t help consumers to uncover recall information. 84% of the nation’s 26 largest supermarket chains got a failing grade, including Walmart, Aldi, and Publix. Only Harris Teeter, Kroger, Smith’s and Target received a passing grade. Not a single store provided information online about recall and where they are posted (at customer service desks, checkout counters, or store shelves). U.S. PIRG Education Fund Consumer Watchdog Associate Dylan Robb said, “Stores might not be responsible for the recall, but they can make a difference.” Grocery retailers are in a unique position at the final point in the supply chain before the customer takes possession of food, and therefore have the opportunity to have a powerful impact on public safety. @ https://uspirg.org/news/usp/new-investigation-supermarkets-failing-warn-public-about-food-recalls
Americans are not hearing about food recalls, and that communication breakdown is having serious repercussions for public health. A new report finds that most grocery stores — which should be one of the best places to learn about recalls — don’t make it easy for consumers to uncover this information.
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A study published in Pathogens (2019, 8(4), 218) describes the work of a research team from Flinders University in Adelaide, Australia, that developed a method to remove Salmonella Typhimurium (ST) from eggshells without effecting the egg’s usability and quality. The research investigated the effect of pH and temperature on the survival of Salmonella Typhimurium (ST) in peptone water (PW) and mayonnaise. The pH of PW and mayonnaise was adjusted to 4.2, 4.4, and 4.6 using acetic acid and vinegar, respectively. The PW and mayonnaise were inoculated with ST and incubated at 37 °C, 23 °C, and 4 °C. The survival of Salmonella was determined using the drop plate method. Survival was significantly (p < 0.05) improved at 4 °C. In both mayonnaise and PW, following 24 h, there was no ST growth at pH 4.2. Resuscitation of ST was rapidly observed at 4 °C, while complete inactivation was observed at 37 °C at pH 4.2, 4.4, and 4.6 in both PW and mayonnaise. Lower temperatures protected ST from the bactericidal effect of low pH. This study showed that lower temperatures reduce the antibacterial activity of the organic acids, which allowed Salmonella to survive at low pH for longer. Preparing home-made mayonnaise at pH 4.2 and retaining at room temperature for at least 24 h effectively killed S. Typhimurium and could aid in reducing the prevalence of the salmonellosis outbreaks in Australia. Results of this study indicate that the combined effect of pH 4.2 and the incubation temperature, 37 °C was the most effective at reducing S. Typhimurium; however, incubating at 23 °C was still more effective than 4 °C and may present a more practical approach. @ https://www.mdpi.com/2076-0817/8/4/218/htm
Raw egg products are often associated with salmonellosis. The Australian guidelines recommend raw egg mayonnaise to be prepared and stored under 5 °C and adjusted to a pH less than 4.6 or 4.2. Despite these guidelines, a significant amount of salmonellosis outbreaks are recorded annually in Australia. The aim of this study was to investigate the effect of pH and temperature on the survival of Salmonella Typhimurium (ST) in peptone water (PW) and mayonnaise. The pH of PW and mayonnaise was adjusted to 4.2, 4.4 and 4.6 using acetic acid and vinegar, respectively. The PW and mayonnaise were inoculated with ST and incubated at 37 °C, 23 °C, and 4 °C. The survival of Salmonella was determined using the drop plate method. Survival was significantly (p < 0.05) improved at 4 °C. In both mayonnaise and PW, following 24 h, there was no ST growth at pH 4.2. Resuscitation of ST was rapidly observed at 4 °C while complete inactivation was observed at 37 °C at pH 4.2, 4.4, and 4.6 in both PW and mayonnaise. Lower temperatures protected ST from the bactericidal effect of low pH. “The preparation of mayonnaise at pH 4.2 or less and incubating it at room temperature for at least 24 h could reduce the incidence of salmonellosis”.