The FDA posted on its site that TDBBS of Richmond, VA has voluntarily recalled a limited distribution of two pig ear pet treats sold through Amazon.com – USA Thick Pig Ear 8 Pack and USA Thick Pig Ear 20 Pack, according to a statement from the company. The recall has been initiated due to possible Salmonella contamination. The company has ceased the production and distribution of this product. This recall is the result of routine sampling conducted by the Michigan Department of Agriculture & Rural Development, showing a sample bag that tested positive for Salmonella. The company has been rigorously testing our products and raw materials, working with independent testing firms and conducting an internal investigation within our supply chain to determine how this situation occurred. The company has been rigorously testing our products and raw materials, working with independent testing firms and conducting an internal investigation within our supply chain to determine how this situation occurred. This product was shipped to customers between April 22, 2019, and August 13, 2019. @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/tdbbs-voluntarily-recalls-pig-ear-pet-treats-no-illnesses-reported-strictly-precautionary?utm_campaign=TDBBS%20Voluntarily%20Recalls%20Pig%20Ear%20Pet%20Treats%20No%20Illnesses%20Reported%3B%20Strictly%20Precautionary&utm_medium=email&utm_source=Eloqua
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“This recall has been initiated due to possible Salmonella contamination, which poses a health risk. It is important to know that no illnesses have been reported, and the amount of affected product is minimal.
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Scientist from Korea published in Food Control a study on the influence of surface properties on inactivation efficacy of foodborne pathogens (E. coli O157:H7, S. Typhimurium, and L. monocytogenes) on various food contact surfaces, including glass, PVC, Stainless steel (SUS), Teflon, and silicon by using UVC light-emitting-diode (LED) irradiation. UVC LED lamps have gained interest as a replacement to UV lamps due to the Minamata convention (international treaty enacted to eliminate the use of mercury). To maximize pathogen inactivation a combination of 60 °C mild heat and UVC LED irradiation was applied. Surface properties, especially hydrophobicity, influenced to the inactivation of foodborne pathogens. Combination treatment of 60 °C mild heat and UVC LED achieved an additive or synergistic inactivation effect (up to 1 log reduction) on E. coli O157:H7, S. Typhimurium, and L. monocytogenes. The combined treatment can compensate for lower penetration and other limitations of UV irradiation, so that effective control of bacteria on food processing surfaces can occur. @ https://www.sciencedirect.com/science/article/pii/S095671351930458X?dgcid=rss_sd_all
The FDA, in partnership with the Yuma, AZ leafy greens industry and other groups started a multi-year study on environmental factors, impacting the risk of produce becoming contaminated in the Yuma growing region. As a result of the spring 2018 E. coli outbreak from romaine lettuce that killed five people and made 210 others sick, the study was initiated. An Environmental Assessment of the Yuma growing region narrowed the scope of the outbreak, according to an FDA release, but questions remain, including the specific E. coli source, how it was distributed and potential reservoirs for the outbreak strain. The study will involve sampling surface water, canal sediment, dust, and scat, according to the release. “The findings from this study will contribute new knowledge on how various environmental factors may influence bacterial persistence and distribution in this region, and how those factors may impact the risk of this commodity becoming contaminated,” according to the release. “Results from this collaboration will lead to improved practices to prevent or mitigate food safety risks, and ultimately enhance the safety of produce grown in the region. From 2009 to 2017, The FDA and Center for Disease Control and Prevention have traced 28 foodborne outbreaks to Shiga Toxin-Producing E. coli from leafy greens, according to the release. @ https://www.thepacker.com/article/fda-industry-study-pathogens-yuma-growing-region?mkt_tok=eyJpIjoiTWpjM1lUUTVOams1TXpVNCIsInQiOiJ2aHpjT0NVeWJMdDlEUEw4NVV0TGlOb0dOS25kR29MR0xiSzVBcUZJeVd3YndJZnRyXC9WZ0VpOFpQWGlOVkgrOUpZQ3RjSk1RdnhnVE9aejYwaE9EMkNGVXNpNXNqdTRpRlFXZHRPakpieG5BamxMaVk5dnlIWTZ5Y2hBVGxkeG4ifQ%3D%3D
The Food and Drug Administration has formed a partnership with the Yuma, Ariz., leafy greens industry and other groups in a multi-year study to determine how crops in the area are getting contaminated with pathogens.
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The FDA announced on its website that Roland Foods, LLC of New York, New York recalled its red and black lumpfish caviar products, which were manufactured at Ora ehf in Iceland because they have the potential to be contaminated with Clostridium botulinum. The Red Lumpfish Caviar and Black Lumpfish Caviar, sold in glass jars, were distributed nationwide to retailers and foodservice distributors across the United States. No illnesses have been reported to date. The potential for contamination was noted after routine testing found that the product experienced a processing issue. Production and distribution of the product have been suspended as FDA, and the company continues their investigation as to the source of the problem. @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/roland-foods-llc-initiates-voluntary-recall-roland-red-lumpfish-caviar-and-roland-black-lumpfish
Roland Foods, LLC of New York, New York is initiating a voluntary recall of its red and black lumpfish caviar products, which were manufactured at Ora ehf in Iceland, because they have the potential to be contaminated with Clostridium botulinum.