FoodHACCP Newsletter
02/03 2014 ISSUE:585

Horse Trough Linked to White Bean Salmonella Outbreak
Source : http://www.marlerblog.com/case-news/horse-trough-linked-to-white-bean-salmonella-outbreak/
By Bill Marler (Feb 2, 2014)
Jean Cole of the News Courier reports today: “Health Dept.:  Beans soaked in horse trough – Dozens taken ill after annual event.”
Salmonella outbreak confirmed at annual Bean Day dinner hosted by the Foundation on Aging at the First Baptist Church Family Life Center in Athens, Alabama.
A nine-page study issued by the Alabama Department of Public Health and obtained Friday by The News Courier reveals that uncooked beans for the annual fundraiser had been soaked in a plastic-lined horse trough covered with plywood before the event and that existing bean soup was topped off with new bean soup during the event.  Those are just some of the possible ways the beans became contaminated with Salmonella senftenberg, according to the report.
An estimated 250 to 300 people ate food prepared for the Oct. 4 dinner hosted by the Athens-Limestone Foundation for Aging and held at First Baptist Church Family Life Center in Athens. The menu included white beans with ham, onions, vinegar-based coleslaw, cornbread, soft drinks and a variety of homemade desserts.  About 50 people reported falling ill following the event, though some may never have reported their illness.
Salmonella senftenberg was isolated “in two environmental samples obtained from the church, nine food samples and all stool specimens,” according to the report. “The two positive environmental samples were from environment swabs of a dirty strainer and the double sink floor drain at the church.”

Hepatitis A Hits 53 at India Hospital
Source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/hepatitis-a-hits-53-at-india-hospital/
By Patti Waller (Feb 2, 2014)
According to the Daily Mail: Dirty water has struck again.
This time, it is at the Girls’ Hostel of the Maulana Azad Medical College (MAMC) in the Capital where 53 medical students have reportedly contracted Hepatitis A after consuming contaminated water, and possibly food.
While doctors from the community medicine department and the National Institute of Communicable Diseases (NICD) have got into action to tackle the situation, students alleged the college authorities had turned a blind eye to repeated complaints about “miserable” water quality.
Hepatitis A: Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Hepatitis A outbreaks. The Hepatitis A lawyers of Marler Clark have represented thousands of victims of Hepatitis A and other foodborne illness outbreaks and have recovered over $600 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Hepatitis A lawyers have litigated Hepatitis A cases stemming from outbreaks traced to a variety of sources, such as green onions, lettuce and restaurant food.  The law firm has brought Hepatitis A lawsuits against such companies as Subway, McDonald’s, Chipotle, Quiznos and Carl’s Jr.
If you or a family member became ill with a Hepatitis A infection after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Hepatitis A attorneys for a free case evaluation.

Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules
Source : http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules
By Luke Runyon (Feb 02, 2014)
Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?
Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.
The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.
Purveyors of pot-laced foods say they want the regulation.
"We are under a microscope," says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. "Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe."
That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.
"CannLabs started in a space of about 150 square feet," she notes during a tour of the company's offices. "This is about 500 and we're moving to 2,000."
New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.
"You can feel like you're dying," she says, describing what it feels like when you take in too much THC. "Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose."
The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.
"To a large extent, we're learning a lot as we go along," says Lewis Koski, the division's chief. "The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado."
Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.
"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging," he says.
Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.
That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.
And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.
This story comes to us via Harvest Public Media, a public radio reporting collaboration that focuses on agriculture and food production.

A Heston Blumenthal Restaurant Hit with Norovirus Again
Source : http://www.foodsafetynews.com/2014/02/a-heston-blumenthal-restaurant-hit-with-norovirus-again/
By News Desk (Feb 2, 2014)
The Guardian reports Sunday that Heston Blumenthal has temporarily closed his London restaurant Dinner after aoutbreak of the same winter vomiting virus that was linked to contamination at another of his restaurants, Fat Duck, five years ago.
The chef said he was erring on “the side of extreme caution” by shutting the establishment in the Mandarin Oriental hotel overlooking Hyde Park after a number of guests and employees fell ill.
Dinner specializes in historic British dishes and has two Michelin stars. It has also been rated in the world’s top 10 restaurants.
Food safety officers have told staff to wash their hands more often.
Blumenthal’s Fat Duck restaurant, in Bray, Berkshire, was hit by an outbreak involving at least 240 people in 2009. It was later said to be the worst norovirus contamination at an English restaurant.




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Heston Blumenthal Learns from Last Norovirus Outbreak
Source : http://www.foodpoisonjournal.com/food-poisoning-watch/heston-blumenthal-learns-from-last-norovirus-outbreak/
By Drew Falkenstein (Feb 2, 2014)
The Guardian reports that Heston Blumenthal has temporarily closed his London restaurant Dinner after a suspected outbreak of the same winter vomiting virus that was linked to contamination at another of his restaurants five years ago.
The chef said he was erring on “the side of extreme caution” by shutting the establishment in the Mandarin Oriental hotel overlooking Hyde Park after a number of guests fell ill.
Dinner specializes in historic British dishes and has two Michelin stars. It has also been rated in the world’s top 10 restaurants. Food safety officers have told staff to wash their hands more often.
Blumenthal’s Fat Duck restaurant, in Bray, Berkshire, was hit by an outbreak involving at least 240 people in 2009. It was later said to be the worst norovirus contamination at a restaurant.
Norovirus (previously called “Norwalk-like virus” or NLV) is a member of the family Caliciviridae.  The name derives from the Latin for chalice—calyx—meaning cup-like, and refers to the indentations of the virus surface. The family of Caliciviridae consists of several distinct groups of viruses that were first named after the places where outbreaks occurred. The first of these outbreaks occurred in 1968 among schoolchildren in Norwalk, Ohio. The prototype strain was identified four years later, in 1972, and was the first virus identified that specifically caused gastroenteritis in humans.  Other discoveries followed, with each strain name based on the location of its discovery—e.g., Montgomery County, Snow Mountain, Mexico, Hawaii, Parmatta, Taunton, and Toronto viruses. A study published in 1977 found that the Toronto virus was the second most common cause of gastroenteritis in children. Eventually this confusing nomenclature was resolved, first in favor of calling each of the strains a Norwalk-like virus, and then simply, a norovirus – the term used today

Backlog of Inspections Puts New Yorkers at Risk
Source : http://www.foodsafetynews.com/2014/02/backlog-of-inspections-put-new-yorkers-at-risk/
By News Desk (Feb 1, 2014)
So says State Comptroller audit.
The New York Department of Agriculture and Markets is not keeping up with the demands of its inspection schedule, allowing thousands of food manufacturers, supermarkets, bakeries and other food-related businesses to operate without updated inspections, according to an audit released Friday by State Comptroller Thomas P. DiNapoli. The backlog has allowed hundreds of new establishments to start serving the public without the required initial inspection.
“Food safety is critical for the health and well-being of New Yorkers, but the Department of Agriculture and Markets is quickly falling behind in its responsibilities to make sure what the public is eating is safe,” DiNapoli said. “The department needs to take immediate steps to maximize its resources and address the backlog of past-due inspections.”
The department’s Division of Food Safety and Inspection is responsible for inspecting more than 31,000 establishments including food manufacturers, wholesale bakeries, beverage processors, food warehouses, refrigerated warehouses, retail food stores, slaughterhouses, fish processors, rendering/disposal plants and food transportation services. From April 1, 2011, through June 4, 2013, it received 5,724 consumer complaints for investigation, and inspectors obtained 3,894 food samples for testing to identify potential violations of food safety.
DiNapoli’s auditors found that as of June 4, inspections that were due for almost 5,000 establishments had not been completed. Another 439 new establishments did not yet have a required initial inspection completed prior to opening for business.
A random sample of 45 of the new establishments found that license applications had languished for an average of six months. Nineteen of those businesses (42 percent) were already preparing food without the required inspection. They included fish markets, delis and convenience stores.
The food safety division’s staff of 82 inspectors is as much as 37 percent below the level recommended by the U.S. Food and Drug Administration. To meet the requirements dictated by potential hazard ratings for existing establishments, inspectors would need to conduct 30,000 to 36,000 inspections annually, including re-inspections, or about 2.2 inspections per day by each inspector. However, between April 1, 2011, and June 4, 2013, inspectors completed an average of only 1.7 inspections per day each.
By adjusting schedules and work practices for greater efficiency, more time could be allocated to conducting inspections, auditors concluded, thereby bringing the division closer to meeting its targets.
Auditors found that most consumer complaints are investigated in a timely manner and confirmed that the department’s food sampling program is a nationally recognized leader in the field.
DiNapoli recommended that the department:
· Establish performance measures for food inspection activities, including department-wide policy governing such things as work scheduling and time allowances for local travel.
· Establish procedures to further prioritize and ensure timely completion of inspections of new establishments.
· Increase efforts to provide coordinated real-time access to data among divisions and obtain training on how to use that data to monitor performance, including activities such as inspections and complaint response.
Ag & Market officials agreed with DiNapoli’s recommendations and have taken some steps to implement them (see Report).

Never-Ending Salmonella: Woman Tests Positive for Nine Months
Source : http://www.foodsafetynews.com/2014/01/neverending-salmonella-woman-tests-positive-for-9-months/
By James Andrews (Jan 31, 2014)
Somewhere last week within the San Francisco Department of Public Health, Mari Haughey imagines that the laboratory technicians might have taken a moment to pop open a bottle of champagne.
Haughey, a registered nurse, had plenty of reason herself to celebrate. On Jan. 22, after nine months of testing positive for Salmonella, she finally cleared a check-up.
That would be good news for anyone, but, as a nurse, it meant she could finally go back to working with patients. For the health department, it meant they didn’t have to pay for any more monthly tests on her.
Even as a nurse, Haughey said she never anticipated a foodborne illness could cause so much anxiety, distress and disruption to a person’s life. Both Haughey and her husband, Dennis, had fallen ill with Salmonella poisoning after eating at Firefly, a popular tapas restaurant in Las Vegas, where they were vacationing last April.
They weren’t alone, either. Weeks later they would learn that they had been just two out of at least 294 people from 27 states and two foreign countries sickened with Salmonella after dining at the restaurant. Their story is one of tens of thousands that involve Salmonella infections in the U.S. each year.
Salmonella Strikes
The Haugheys had eaten at Firefly on Monday, April 22, based on the recommendation of their son and daughter-in-law. The food was delicious, Mari said, but by Tuesday afternoon, she was beginning to fall ill with stomach cramping and diarrhea.
Thinking she just had an upset stomach, Mari tried to sit through the night of continuous diarrhea. The couple followed through with plans to travel to Death Valley the next day, but her condition only degraded once they got there.
“We got to Death Valley, checked in, and then from 3 p.m. to 6 a.m. the next morning, I spent the entire time vomiting and sitting on the toilet,” she told Food Safety News.
Mari and Dennis decided to drive back home to San Francisco later that day, but Dennis began succumbing to the same symptoms during the nine-hour drive home.
After countless pit-stops, the couple made it home and took Mari directly to the nearest emergency room, where she continued to have uncontrollable diarrhea.
“These are people I work with,” she recounted. “It was so embarrassing.”
Upon entry to the emergency room, Mari’s potassium levels were low enough to put her at risk of heart arrhythmia and death.
“The doctors really didn’t believe I was so sick until they got back the potassium levels,” Mari said. Still, they sent her home with diarrhea medication, which didn’t work.
Mari’s second emergency room visit came days later, as she was still suffering from severe bouts of diarrhea. By Sunday, laboratory tests confirmed she had Salmonella, and she was given an antibiotic.
It was another week before she began feeling back to normal, and that’s when Dennis heard that they were part of a large Salmonella outbreak linked to Firefly in Las Vegas. The restaurant had been serving contaminated food for five days before a problem was detected.
Salmonella Sticks
While Mari and Dennis both recovered physically, Mari still had another hurdle to overcome: In order to return to her nursing work, she needed to produce a negative test for Salmonella.
Fellow healthcare providers told her that she would pass the test without any problem, but her first test results came back positive for Salmonella. They decided to have her wait a week before returning, but the next week’s test was positive as well.
To save money, the health department began testing Mari on a monthly basis, but she wasn’t allowed to have direct contact with patients until she could produce a negative test. Her employer switched her over to strictly providing pre-operation education to patients, which didn’t require any contact.
“Luckily, I have a wonderful employer,” Mari said. “If I was working somewhere else, I might have just been fired.”
Regardless, anxiety set in as she wondered when she’d be allowed to get back to a normal work routine. She knew the Salmonella issue was putting more pressure on her coworkers.
“I’m a big people person,” she added. “It’s been really hard to not be able to do my job.”
Even for her time at home, Mari was advised against having contact with her elderly mother, though she took special care to wash her hands instead of avoiding her mother altogether.
It wasn’t until Jan. 22, exactly nine months after eating at Firefly, that Mari was cleared to return to normal work duties. While children will sometimes carry Salmonella for a year or more, it’s quite uncommon for adults to continue carrying the bacteria.
But it can happen on occasion. Mari said she heard from another health professional of a dentist who could not rid himself of the bacteria and ended up changing careers because he could not be in contact with patients. It may be more common among adults than is known, but generally only professionals in healthcare and the food service industry need to clear Salmonella tests to return to work.
Firefly was riddled with lawsuits, and, shortly after the outbreak, moved to another location, which the owners had planned to do before the outbreak occurred. The Haugheys settled with Firefly out of court after retaining legal representation from food safety law firm Marler Clark, which underwrites Food Safety News.
Now that she’s back to work, Mari said the new hurdle is becoming comfortable with dining out again. Thankfully, she said she enjoys cooking, to the point of being a gourmet-level perfectionist.
“We do go out, but it was hard the first time,” she said. “I take so much pride in my own cooking that it’s frustrating when others aren’t especially careful when serving the public.”

Super Bowl, Slow Cookers, and Food Safety
Source : http://foodpoisoningbulletin.com/2014/super-bowl-slow-cookers-and-food-safety/
By Linda Larsen (Jan 30, 2014)
The USDA is offering tips for keeping the food you cook in your slow cooker safe while you plan your Super Bowl party. The government’s Meat and Poultry Hotline gets lots of questions about using this appliance this time of year. Typical questions are answered.
If you put meat in your slow cooker and forget to turn it on, the meat must be discarded. Even if you cook it, pathogenic bacteria can produce toxins that will not be destroyed by heat. Any perishable food left out at temperatures between 40°F and 140°F for two hours or longer must be discarded.
Sometimes, if you refrigerate cooked foods in a large container, the center may not cool quickly enough. If a large pot of chili or soup, or a large cut of meat isn’t cold within a few hours, it must be discarded. Always put food into shallow containers, and divide it into smaller portions before refrigerating. Never cool food at room temperature.
Don’t reheat food in the slow cooker, simply because it heats food slowly. You can reheat cooked food to 165°F on the stove top or microwave oven, then put it into the slow cooker to keep it hot for serving.
Finally, don’t cook frozen meats in the slow cooker. All ingredients put into that appliance should be thawed before cooking. For more information about food safety, call the Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or visit AskKaren.gov.

Chinese Chicken Ban Proposed By Food Safety Advocates
Source : http://www.inquisitr.com/1112101/chinese-chicken-ban-proposed-by-food-safety-advocates/
By inquisitr.com (Feb 28, 2014)
A Chinese chicken ban petition was recently posted on Change.org and is rapidly gaining signatures. Concerns that chicken from China could soon make its way into the American food supply sparked the movement, which has more than 250,000 signatures. Last year the US Department of Agriculture announced that chicken processed in China would be allowed to be sold in the United States.
The Chinese chicken ban organizers refer to themselves simply as “three concerned moms and food safety advocates.” The women also stated that they are hoping that the Change.org petition will prompt both Congress and the USDA to ban poultry processed in China from public school menus and prevent the meat from ever making it to the American market.
The Philippines recently banned Chinese chicken over fears that the “highly pathogenic “avian influenza (bird flu), HPAI, was present in the poultry. The ban was enacted after evidence reportedly revealed that food safety failures have occurred multiple times. The food security incidents include dangerous levels of mercury being found in baby formula, rat meat sold as lamb, and the discovery of thousands of diseased pig carcasses in the Huangpu River.
Dr. Barbara Kowalyck, one of the Chinese chicken petition organizers, said:
I know first-hand the devastating impact of a breakdown in the food safety system. China has had numerous problems with food safety, and it is clear that, as of now, they do not have a robust food safety system. Importing poultry that has been processed in China is risky, and it’s a risk we don’t have to take and should not be forced to take. Food safety should never be taken for granted – especially when our children are involved.
In 2001 Dr. Kowalyck’s toddler son died from complications related to an E. coli infection. In her position as a faculty members at North Carolina State University, she has worked tirelessly on the food safety front and co-founded the Center for Foodborne Illness Research and Prevention. She also serves on the advisory board for the Health Policy Institute’s Produce Safety Project at Georgetown University and has been a member of the USDA National Advisory Committee on Microbiological Criteria for Foods.
Bettina Siegel, the operator of The Lunch Tray blog, is also an organizer of the petition to ban Chinese chicken. In 2012 she was successful in her campaign to have “pink slime” or lean, finely textured beef prohibited from the USDA School Lunch Program. Nancy Huehnergarth, the final Change.org petition organizer, is a National Food Policy consultant.
The deadly avian influenza virus may be spreading between people, according to a report by Off The Grid News. Researchers believe that a woman in China caught the bird flu, or H7N9 virus, from her father and not from poultry. Both the woman and her father died from the disease. The woman, just 32 years old and reported to be healthy, had no contact with poultry. Instead, her only known exposure to the disease was visiting her mortally ill father in the hospital. The father made regular visits to a live poultry market.
Excerpt from the Change.org. Chinese chicken ban petition:
We urge Congress, President Obama, and his administration to stop chicken from, or processed in, China from reaching our supermarkets and the meals we feed our school children by: (1) Ensuring that Chinese-processed chicken is not included in the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program and Summer Food Service Program; and (2) Preventing funds from being used to implement any rule that would allow poultry raised or slaughtered in China to be exported to the United States.”
New signatures on the Chinese chicken ban are emailed to USDA Secretary of Agriculture Tim Vilsack, President Obama, and Representatives Sam Farr and Robert Aderholt, as well as Senators Mark Pryor and Roy Blunt.

Brothers Sentenced to Probation Over Deadly Listeria Outbreak
Source : http://www.foodproductdesign.com/news/2014/01/brothers-sentenced-to-probation-over-deadly-liste.aspx
By foodproductdesign.com (Jan 28, 2014)
DENVER—Two Colorado brothers who pleaded guilty to charges stemming from the 2011 deadly Listeria outbreak linked to cantaloupes grown on their farm have been sentenced to five years probation and ordered to pay restitution to victims.
In his ruling, U.S. District Court Magistrate Judge Michael E. Hegarty sentenced Eric Jensen, 37, and his 33-year-old brother Ryan each to five years of probation, $150,000 in restitution, 100 hours of community service and six months of home detention.
In October 2013, the brothers were charged with six counts of adulteration of a food and aiding and abetting stemming from one of the largest outbreaks of listeriosis in U.S. history that caused 147 illnesses in 28 states, including 33 deaths and one miscarriage.
Each charge carried a maximum penalty of one year in federal prison and a fine of up to $250,000. Family members of some of the victims in the outbreak testified during today’s sentencing hearing. While some asked for probation, relatives of Michael Houser, who died as the result of Listeria after eating the contaminated cantaloupe, asked the judge to impose jail time.
Last year, Jensen Farms filed for bankruptcy, and it recently settled civil claims filed against it by victims and their families. Several other companies in the food-supply chain have been sued as well.
The U.S. Food and Drug Administration (FDA) found the outbreak was potentially caused by a number of factors within Jensen Farms' control. For instance, prosecutors said Jensen Farms failed to use a chlorine spray that would have reduced the risk of microbial contamination of the cantaloupes.

Raw Eggs, Cross-Contamination & Poor Food Handling Likely Cause of Michigan Salmonella Illnesses
Source : http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/raw-eggs-cross-contamination-poor-food-handeling-likely-cause-of-michigan-salmonella-illnesses/
By Bill Marler (Jan 27, 2014)
Michelle Anderson with mlive.com reports that the final report on the Salmonella outbreak that affected at least 32 residents in Muskegon and Ottawa counties last year was published last week.
The 68-page document (attached) released by Public Health-Muskegon County formed nine hypotheses and suggested raw eggs, cross contamination or poor food handling were likely the cause of the outbreak that affected patrons and employees at Pints & Quarts Pub and Grill and C.F. Prime Chophouse and Wine Bar between Oct. 30 and Nov. 2.
Investigators said the restaurants’ salads — including those with grilled chicken — and Pints & Quarts’ Thai Chicken Lettuce Wraps appetizer were strongly associated with the illness.   The final report noted that raw eggs were used in the restaurants’ original Caesar and Citrus salad dressings and its béarnaise sauce, a classic French condiment made with butter and spices.
The report’s conclusion found that it was unlikely that Salmonella with the same DNA fingerprint came in “from various farms or processors” and said it was more likely that contamination happened in the facility and at the pantry station.
Salmonella:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $600 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants.  The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.
If you or a family member became ill with a Salmonella infection, including Reactive Arthritis or Irritable bowel syndrome (IBS), after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Salmonella attorneys for a free case evaluation.

Stir-Fry Style Vegetables – Listeria Risk
Source : http://www.foodpoisonjournal.com/food-recall/stir-fry-style-vegetables-listeria-risk/
By Andy Weisbecker (Jan 26, 2014)
Sobeys Inc. is recalling Compliments brand Stir-Fry Style Vegetables from the marketplace due to possible Listeria contamination. Consumers should not consume the recalled product described below.
The following product has been sold in Ontario:  Stir-Fry Style Vegetables 340 g (12 oz) Best Before 14 JA 21 0 68820 10648 7
This recall was triggered by Canadian Food Inspection Agency (CFIA) test results. The 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.
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still make you sick. Symptoms can include vomiting, nausea, persistent fever, muscle aches, severe headache and neck stiffness. Pregnant women, the elderly and people with weakened immune systems are particularly at risk. Although infected pregnant women may experience only mild, flu-like symptoms, the infection can lead to premature delivery, infection of the newborn or even stillbirth. In severe cases of illness, people may die.
Listeria:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Listeria outbreaks. The Listeria lawyers of Marler Clark have represented thousands of victims of Listeria and other foodborne illness outbreaks and have recovered over $600 million for clients.  Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our Listeria lawyers have litigated Listeria cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, cheese, celery and milk.   Marler Clark is presently representing 46 victims and their families in the 2011 Jensen Farms Listeria cantaloupe outbreak.
If you or a family member became ill with a Listeria infection after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark Listeria attorneys for a free case evaluation.

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