Monday, March 29, 2010

It’s called the Consumer Recall Notification Act – and it has the potential to drastically change the way you have to manage a recall

It’s called the Consumer Recall Notification Act – and it has the potential to drastically change the way you have to manage a recall. This bill is just one more of the many reasons why food manufacturers and retailers must pay attention to changes in the rules governing their business on a daily basis. It is critical that food manufacturers heed this warning and revisit their recall plans to make sure they are ready to manage a recall effectively and in compliance with fast changing recall regulations.

Introduced by Senator Kristen Gillibrand (D-NY), the proposed legislation would change several aspects of the recall process that many say need repair. Lawmakers, regulators, and consumer activists are increasingly concerned about food safety issues, such as the increasing health-related costs of food-borne illness.

The Gillibrand proposal could end up as part of the Food Safety Modernization Act that would have a major impact on recall execution for food manufacturers and retailers alike. Specifically, Senator Gillibrand’s bill seeks to improve recall notification measures for food recalls in three areas: consumer notification, distribution of information to restaurants and food retailers, and distribution of information to health workers.

FULL STORY: http://www.expertrecall.com/senator-proposes-changes-to-recall-notification-requirements/

Sunday, March 28, 2010

Public Health Agencies Warn of Outbreaks Related to Drinking Raw Milk

Media Inquiries: Siobhan DeLancey, 301-796-4668, siobhan.delancey@fda.hhs.gov

Stephanie Kwisnek, 301-436-1856, stephanie.kwisnek@fda.hhs.gov

Consumer Inquiries: 888-INFO-FDA

Public Health Agencies Warn of Outbreaks Related to Drinking Raw Milk

Latest outbreak of campylobacteriosis in Midwest is linked to unpasteurized product

The U.S. Food and Drug Administration, along with several state agencies, is alerting consumers to an outbreak of campylobacteriosis associated with drinking raw milk. At least 12 confirmed illnesses have been recently reported in Michigan. Symptoms of campylobacteriosis include diarrhea, abdominal pain and fever.

The FDA is collaborating with the Michigan Department of Community Health (MDCH), the Illinois Department of Public Health, the Indiana State Board of Animal Health and the Indiana State Health Department, to investigate the outbreak. MDCH reports that, as of March 24, 2010, it received reports of 12 confirmed cases of illness from Campylobacter infections in consumers who drank raw milk. The raw milk originated from Forest Grove Dairy in Middlebury, Ind.

Raw milk is unpasteurized milk from hoofed mammals, such as cows, sheep, or goats. Raw milk may contain a wide variety of harmful bacteria – including Salmonella, E. coli O157:H7, Listeria, Campylobacter and Brucella -- that may cause illness and possibly death. Public health authorities, including FDA and the Centers for Disease Control and Prevention, have expressed concerns about the hazards of drinking raw milk for decades.

Symptoms of illness caused by various bacteria commonly found in raw milk may include vomiting, diarrhea, abdominal pain, fever, headache and body ache. Most healthy individuals recover quickly from illness caused by raw milk. However, some people may have more severe illness, and the harmful bacteria in raw milk can be especially dangerous for pregnant women, the elderly, infants, young children and people with weakened immune systems.

If consumers of raw milk are experiencing one or more of these symptoms after consuming raw milk or food products made from raw milk, they should contact their health care provider immediately.

Since 1987, the FDA has required all milk packaged for human consumption to be pasteurized before being delivered for introduction into interstate commerce. Pasteurization, a process that heats milk to a specific temperature for a set period of time, kills bacteria responsible for diseases, such as listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis, diphtheria and brucellosis. FDA’s pasteurization requirement also applies to other milk products, with the exception of a few aged cheeses.

From 1998 to 2008, 85 outbreaks of human infections resulting from consumption of raw milk were reported to CDC. These outbreaks included a total of 1,614 reported illnesses, 187 hospitalizations and 2 deaths. Because not all cases of foodborne illness are recognized and reported, the actual number of illnesses associated with raw milk likely is greater.

Proponents of drinking raw milk often claim that raw milk is more nutritious than pasteurized milk and that raw milk is inherently antimicrobial, thus making pasteurization unnecessary. There is no meaningful nutritional difference between pasteurized and raw milk, and raw milk does not contain compounds that will kill harmful bacteria.

Monday, March 8, 2010

Information for Food Manufacturers - Recall of Hydrolysed Vegetable Protein (HVP) by Basic Flavors Inc.

Information for Food Manufacturers - Recall of Hydrolysed Vegetable Protein (HVP) by Basic Flavors Inc., Las Vegas, Nevada

The Canadian Food Inspection Agency (CFIA) is providing this information to industry regarding the hydrolysed vegetable protein (HVP) made by Basic Food Flavors Inc. of Las Vegas, Nevada.

This ingredient is subject to recalls in the United States, has been imported into Canada and may be contaminated with Salmonella. The CFIA is working with its counterparts in the U.S. to determine the situation in Canada. To date, no illnesses have been associated with this recall, either in the U.S. or Canada. The Public Health Agency of Canada (PHAC) will continue to actively monitor for illnesses as recall activities continue.

This information is intended to facilitate industry assessment of the current situation and the determination of appropriate steps to mitigate the risk of exposure of consumers to Salmonella related to the use of HVP in product manufacture.

Background Information
The U.S. Food and Drug Administration (FDA) was informed of Salmonella contamination in HVP made by Basic Food Flavors Inc. of Las Vegas, Nevada. Further investigation identified Salmonella contamination in the manufacturing facility. On February 25, 2010, Basic Food Flavors Inc. issued a voluntary recall of all powder and paste HVP made since September 17, 2009.

The CFIA has determined that HVP from Basic Food Flavors is imported into Canada and may be used in the manufacture of a variety of foods.

HVP is an ingredient commonly used as a flavour enhancer or seasoning in many food products. In many cases, HVP is incorporated at low levels in processed foods which are made using processes that kill Salmonella. In addition, many foods that contain HVP are cooked by consumers in ways that would kill Salmonella. However, certain ready-to-eat foods which incorporate HVP can be produced using processes which would not destroy Salmonella and may therefore pose a risk to consumers if the recalled HVP has been used in their production.

Food contaminated with Salmonella may not look or smell spoiled. Consumption of food contaminated with these bacteria may cause salmonellosis, a foodborne illness. In young children, the elderly and people with weakened immune systems, salmonellosis may cause serious and sometimes deadly infections. In otherwise healthy people, salmonellosis may cause short-term symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain and diarrhoea. Long term complications may include severe arthritis.

Information for Manufacturers
Based on information available at this time, the CFIA is providing information on several risk-appropriate steps for recalled HVP or products containing recalled HVP made by Basic Food Flavors Inc. on or after September 17, 2009.

In general, the risk-appropriate steps can be divided into four categories:

1.Bulk HVP recalled by Basic Food Flavors Inc.
Canadian manufacturers who have unused HVP which has been recalled should stop using the product, unless it will be used in a finished product which involves a process which will kill Salmonella.

2.Ready-to-eat foods manufactured with recalled HVP.
These products may contain Salmonella and may be subject to a recall where the products have not been subjected to an adequate kill step for Salmonella.

3.Ready-to-cook foods manufactured with recalled HVP:
Cooking instructions on the product labels should be assessed to ensure they include an adequate kill step for Salmonella. If cooking / heating instructions are adequate to kill Salmonella, no action is required. If cooking instructions are not adequate, these products may need to be recalled.

4.Other potential uses
Industry should also consider how their product may be used by the consumer. For example, a powdered soup mix, when prepared according to instructions on the label which include an adequate kill step, may be considered safe. However, the same product may have recipe ideas on the label, or, is widely used by consumers to make a dip for chips without any kill step and is therefore considered ready-to-eat. If the recalled HVP has been incorporated, such products may be subject to recall.

If firms do not know, or do not have the expertise to know if their process includes a kill step they should engage an expert for advice. The CFIA does not provide a list of qualified experts, however, such specialists may often be found through industry associations, universities, etc. Please note that thermal processing times and temperatures will vary depending on the particular food.

If a manufacturer decides to voluntarily recall products, please contact the local CFIA office or the Area Recall Coordinator with details.

Area Recall Coordinator Contact Information

Ontario
416-665-5049

Atlantic
506-381-7683

Quebec
1-866-806-4115

BC and Yukon
604-978-1120

Manitoba
204-797 4501

Saskatchewan
306-529 0671

Alberta, NWT and Nunavut
403-661-7505