Source | U.S. Food & Drug Administration
The U.S. Food & Drug Administration (FDA) in association with Robert’s American Gourmet Food, Inc. of Sea Cliff, New York is recalling Veggie Booty Snack Food all lots and sizes, because it has the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

Veggie Booty was distributed nationwide and also in Canada through local distributors, internet sales, phone orders, mail orders and retail outlets.

Veggie Booty is sold in a flexible plastic foil bag in a 4 oz., 1 oz., and l/2 oz. package. The brand name is Robert’s American Gourmet, and all codes and expiration dates of Veggie Booty are being recalled.

Robert’s American Gourmet has been notified by the U. S. Food and Drug Administration (FDA) and the U. S. Centers for Disease Control and Prevention (CDC) of 51 cases of Salmonella across 17 states, associated or related to the consumption of the Veggie Booty, predominately in children of three years of age or younger. Based on the information provided by the CDC and FDA Robert’s American Gourmet has decided to conduct this recall as a precautionary measure, even though there are no confirmed positive results in the finished product yet.

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Source | Associated Press

The state Health Department is investigating an E. coli outbreak that has sickened five people in four Pennsylvania counties, officials said Friday.

Health officials believe all the cases are linked to people who ate rare or medium-rare steak at different Hoss’s Steak and Sea House restaurants in Centre, Dauphin, Venango and York counties from March 24 to March 29.

Four of the five people had been hospitalized but none developed kidney failure, the health department said.

The restaurant exposures are the only common link among the people who were sickened, the department said. All five people ate different cuts of steak but all requested they be cooked rare or medium-rare, health officials said.

Health Secretary Dr. Calvin B. Johnson said Pennsylvania health officials were working with the state and federal agriculture departments to identify the source of the E. coli cases.

“We will continue to work with our partners to identify cases in Pennsylvania and, we hope, prevent any additional illnesses,” Johnson said in a statement.

Hoss’s Steak and Sea House is a privately owned company that operates 41 restaurants in Pennsylvania, Virginia and West Virginia, according to the company’s Web site.

HFX Corp., Hoss’s affiliated meat processing facility based in Claysburg, said it was voluntarily recalling 259,230 pounds of beef as a precaution. Besides supplying meat for its Hoss’s restaurants, HFX also processes beef for other restaurants and wholesalers.

About 4,900 pounds of the beef being recalled was distributed to retail stores in Pennsylvania; the rest went to restaurants in Pennsylvania, Virginia, and West Virginia, according to the U.S. Agriculture Department.

“As soon as we learned of the positive test, we immediately began recalling the affected products and are well on our way to seeing that all of it is removed from the consumer pipeline,” HFX president John H. Brown said in a statement. “For example, all beef being recalled has already been removed from our Hoss’s Steak and Sea House restaurants.”

HFX said it is reviewing its food safety programs and has stopped three specific meat tenderizing techniques, because though they “are widely used in the meat processing industry, we felt that they contain some level of risk,” Brown said.

E. coli, or Escherichia coli, is a common and ordinarily harmless bacteria, but certain strains can cause abdominal cramps, fever, bloody diarrhea, kidney failure, blindness, paralysis and sometimes death.

E. coli is found in the feces of humans and livestock. Most, but not all, E. coli infections are associated with undercooked meat; an outbreak linked to fresh spinach last fall killed three people and sickened more than 200 others.

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A Merced company has recalled year-old hamburger meat distributed in California and elsewhere after at least three Napa County children became ill with a virulent strain of E. coli, health officials said Friday.

The meat was produced by Richwood Meat Co. on April 28, 2006, dated either “4-28-06″ or “118-6,” for the 118th day of the year, said Mike Wood, the company’s president. Although the product was manufactured a year ago, the patties still may be present in freezers at home or in stores, officials said.

The products were distributed to institutional food services, food distributors, discount grocers and retail outlets such as WinCo and Vons, officials said. The recalled meat also was shipped to Arizona, Idaho, Oregon and Washington.

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More than 100,000 pounds of frozen ground beef patties processed by a Merced, Calif., company were recalled after three Little League teammates fell ill with E. coli from tainted hamburgers, officials said Friday.Richwood Meat Co. issued a voluntary recall of the year-old frozen beef, which was produced in late April and early May 2006. The Merced plant distributes meat in California, Arizona, Idaho, Oregon and Washington.

“If you went to the grocery store and bought hamburger meat and threw it in your freezer, it could still be in there. That is the purpose of getting this information out there. As we have seen, people have eaten this meat in the last month,” said Michael Bowman, spokesman for the state Department of Health Services.

The frozen patties were sent to food distributors, discount grocers, institutional food services and some retail grocery stores, including WinCo and Vons.

Steve Wood, vice president of Richwood Meat, said that he doubts much of the beef in question is still around.

“The product is over a year old and 99 percent of the product has been consumed with no complaints,” Wood said. “We voluntarily recalled the product just to be safe. We don’t want anybody becoming ill or having issues.”

An investigation was launched after three children became sick in Napa County, Calif., on April 3, said Theresa Richmond, spokeswoman for the Napa County Health and Human Services Agency.

The children, members of the same Little League team, ate hamburgers from a snack vendor at a baseball game, Richmond said.

A doctor found E. coli in the stool sample of one of the children, a 9-year-old boy, after he became sick with cramps and diarrhea.

“At that point, we did an investigation and found out that other children became ill as well,” Richmond said.

The meat was confiscated from the baseball snack vendor and traced back to Salami Lady Cash & Carry specialty market in Napa County, Richmond said.

The investigation was handed over to the state Department of Health Services, which linked the tainted beef to Richwood Meat in Merced.

The children have recovered, Richmond said. Two other probable cases of E. coli with connections to the same baseball game vendor have been identified, she said.

E. coli infection often causes abdominal cramps and diarrhea, which is sometimes bloody. Sufferers usually don’t run a fever, and the illness typically abates in five to 10 days. Infection can lead to kidney failure.

Richmond said people should check meat in their freezer to make sure it is not on the recall list.

“If anybody has it, they absolutely cannot eat it, no matter how it was cooked,” Richmond said. “The presence of that bacteria has been tested and confirmed. It could be harmful, especially to children, elderly or people with immune deficiencies.”

Richwood Meat is not a slaughterhouse; it processes meat that comes from several suppliers, Wood said.

The meat that arrives at the facility must have a certificate of analysis from the U.S. Department of Agriculture, he said.

Richwood grinds the meat into hamburger, and it is sold fresh or frozen in patties, Wood said.

The meat goes to several distributors, but Wood couldn’t say where the beef had gone after it reached distributors. Some is delivered to grocery stores or restaurants, he said, adding that the company has a USDA inspector at the plant full time.

“If people have concerns, they are welcome to call us,” Wood said.

The state identified WinCo and Vons as two of the stores known to carry the frozen patties. WinCo has 22 stores in California, including Modesto and Stockton.

A supervisor reached at WinCo in Modesto on Friday said he could not comment on the recall, or say if the store carries the products.

While there are no Vons grocery stores in the Northern San Joaquin Valley, the chain is owned by Safeway Inc.

A head clerk at Safeway in Modesto said the company has a system, including e-mails and phone call alerts, if there are products that need to be recalled. The Modesto Safeway store has not received a notification, he said.

It is not the first time that beef from the Richwood plant has come into question. In 2004, Richwood recalled 90,000 pounds of frozen ground beef patties that may have been contaminated with E. coli.

The meat was distributed to U.S. military installations overseas and in California, Washington, Oregon and Idaho. The recall was prompted after a laboratory in Japan found traces of E. coli, after reports of several illnesses in Japan.

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Source | FDA

The U.S. Food and Drug Administration (FDA) is alerting consumers to possible serious health risks from eating olives that may be contaminated with a deadly bacterium, Clostridium botulinum. C. botulinum can cause botulism, a potentially fatal illness. The olives are made by Charlie Brown di Rutigliano & Figli S.r.l, of Bari, Italy and are being recalled by the manufacturer. No illnesses have been reported to date in connection with this recall.

The olives should not be eaten alone or in other foods, even if they do not appear to be spoiled. Consumers should discard these products or return them to the point of purchase. If in doubt, consumers should contact the retailer and inquire whether its olives are part of the recall.

The olives are sold under the following brands: Borrelli, Bonta di Puglia, Cento, Corrado’s, Dal Raccolto, Flora, Roland and Vantia, and have codes that start with the letter “G” and are followed by 3 or 4 digits. All sizes of cans, glass jars and pouches of Cerignola, Nocerella and Castelvetrano type olives are affected.

Symptoms of Botulism

Symptoms of botulism include general weakness, dizziness, double vision, trouble with speaking or swallowing, difficulty in breathing, weakness of other muscles, abdominal distension and constipation. People experiencing these symptoms should seek immediate medical attention. Consumers may also report illnesses associated with consumption of these olives to the nearest FDA district offices.

Charlie Brown di Rutigliano & Figli S.r.l, initiated a recall of these olives on March 27, 2007. The recalled olives had been distributed to wholesalers, who have marketed them nationally to restaurants and retail stores. FDA concluded that additional warnings are needed because, to date, the company has not contacted importers with specific instructions on the recall.

In addition to re-emphasizing its warning to consumers, FDA is making the following requests:

Importers of these olives should discontinue distribution, isolate held stocks and notify customers to take similar actions to prevent the products from reaching consumers. Importers should contact their local FDA office for assistance in implementing the recall.

Food manufacturers who have repacked the olives for sale under different names or who have used them in the production of other food should contact their local FDA office.

Restaurants, delicatessens, and other food service providers should discontinue using the olives, dispose of their opened containers and contact their suppliers for instructions on what to do with unopened containers.

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Consumers Advised To Avoid Raw Oysters Harvested from San Antonio Bay
The U.S. Food and Drug Administration (FDA) is investigating an outbreak of norovirus-associated illness linked to eating raw oysters harvested from San Antonio Bay, TX. FDA advises consumers to avoid eating raw oysters harvested from this area after February 1, 2007, as a result of reports of illnesses in people who attended a Maryland event where these oysters were served. Symptoms of illness associated with norovirus include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus. The illness typically lasts one to two days.

Consumers who ate oyster products served in restaurants after February 1 and experienced symptoms of norovirus are encouraged to contact their healthcare provider and local health department. Consumers concerned about oysters purchased during this period should contact their place of purchase to determine if the oysters are from the affected lot of oysters.

To date, illnesses have been reported by 25 individuals who ate raw oysters over the weekend of February 9, 2007 – February 11, 2007 at a Bull & Oyster Event in Maryland. The Maryland Department of Health & Mental Hygiene’s test results from ill patients are positive for norovirus.

The implicated oyster beds in the San Antonio Bay were closed by the Texas Department of Health Services on February 24, 2007 and remain closed. Bayview Seafood, a distributor in Seadrift, TX, issued a voluntary recall on February 26, 2007. Another distributor, Rose Bay Oyster Company of Swanquarter, NC, issued a voluntary recall on February 28, 2007. Oysters subject to the recall were mislabeled by the Rose Bay Oyster Company, indicating Galveston Bay as the harvest area; the implicated oysters were actually harvested from San Antonio Bay. Oysters with tags that read: “Gal 1, 2/2/07” are subject to the recall.

FDA will continue working with health officials in Maryland to track any additional cases of norovirus illness. FDA will continue to provide regular updates to the public as this investigation unfolds.

Persons with weakened immune systems, including those affected by AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.

Cooking destroys the virus, eliminating the risk of illness for both healthy and immunocompromised individuals. FDA advises that it’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. Consumers can continue to enjoy oysters in many cooked preparations by following this advice:

At Restaurants and other Foodservice Establishments:

• Order oysters fully cooked.

In the Shell:

• Purchase oysters with the shells closed. Throw away any oysters with shells already opened.

To prepare oysters for eating, choose one of the following methods:

• Boil oysters until the shells open. Once open, boil for an additional 3-5 minutes.
• Steamer - add oysters to water that is already steaming and cook live oysters until the shells open; once open steam for another 4-9 minutes.
• Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
• Discard any oysters that do not open during cooking.

Shucked Oysters:

To prepare oysters for eating, choose one of the following methods:

• Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
• Fry at 375 degrees for at least 3 minutes.
• Broil 3 inches from heat for 3 minutes.
• Bake at 450 degrees for 10 minutes.

Food Poisoning

Consumers Advised To Avoid Raw Oysters Harvested from San Antonio Bay

The U.S. Food and Drug Administration (FDA) is investigating an outbreak of norovirus-associated illness linked to eating raw oysters harvested from San Antonio Bay, TX. FDA advises consumers to avoid eating raw oysters harvested from this area after February 1, 2007, as a result of reports of illnesses in people who attended a Maryland event where these oysters were served. Symptoms of illness associated with norovirus include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus. The illness typically lasts one to two days.

Consumers who ate oyster products served in restaurants after February 1 and experienced symptoms of norovirus are encouraged to contact their healthcare provider and local health department. Consumers concerned about oysters purchased during this period should contact their place of purchase to determine if the oysters are from the affected lot of oysters.

To date, illnesses have been reported by 25 individuals who ate raw oysters over the weekend of February 9, 2007 – February 11, 2007 at a Bull & Oyster Event in Maryland. The Maryland Department of Health & Mental Hygiene’s test results from ill patients are positive for norovirus.

The implicated oyster beds in the San Antonio Bay were closed by the Texas Department of Health Services on February 24, 2007 and remain closed. Bayview Seafood, a distributor in Seadrift, TX, issued a voluntary recall on February 26, 2007. Another distributor, Rose Bay Oyster Company of Swanquarter, NC, issued a voluntary recall on February 28, 2007. Oysters subject to the recall were mislabeled by the Rose Bay Oyster Company, indicating Galveston Bay as the harvest area; the implicated oysters were actually harvested from San Antonio Bay. Oysters with tags that read: “Gal 1, 2/2/07” are subject to the recall.

FDA will continue working with health officials in Maryland to track any additional cases of norovirus illness. FDA will continue to provide regular updates to the public as this investigation unfolds.

Persons with weakened immune systems, including those affected by AIDS, and persons with chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.

Cooking destroys the virus, eliminating the risk of illness for both healthy and immunocompromised individuals. FDA advises that it’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. Consumers can continue to enjoy oysters in many cooked preparations by following this advice:

At Restaurants and other Foodservice Establishments:

* Order oysters fully cooked.

In the Shell:
* Purchase oysters with the shells closed. Throw away any oysters with shells already opened.

To prepare oysters for eating, choose one of the following methods:

* Boil oysters until the shells open. Once open, boil for an additional 3-5 minutes.
* Steamer - add oysters to water that is already steaming and cook live oysters until the shells open; once open steam for another 4-9 minutes.

* Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.

* Discard any oysters that do not open during cooking.

Shucked Oysters:

To prepare oysters for eating, choose one of the following methods:

* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes.
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes.

Salmonella found in the ConAgra Plant

As a follow-up to the recent Salmonella outbreak linked to peanut butter, the U.S. Food and Drug Administration (FDA) is conducting an extensive inspection of ConAgra’s Sylvester, Georgia processing plant. Samples collected by the FDA revealed the presence of Salmonella. The fact that FDA found Salmonella in the plant environment further suggests that the contamination likely took place prior to the product reaching consumers. Last week, tests by several states identified Salmonella in many open jars of Peter Pan and Great Value peanut butter recovered from consumers. In these instances, the Salmonella found in the plant and in the open jars matched the outbreak strain recovered from consumers who became ill.

Peanut Butter Toppings Part of Recall

FDA has learned that the ConAgra plant in Sylvester, GA, sent bulk Peter Pan peanut butter to its plant in Humboldt, TN. The three brands described below are part of the original Peter Pan recall. These brands have been recalled and are no longer being sold. However, some consumers may still have these products in their home.

Consumers who have any of the products listed below should discard them. Individuals who are not sure if the purchased product contains the recalled peanut butter topping should contact the store where the product was purchased.

The bulk peanut butter was used to make the following toppings:

• Sonic Brand Ready-To-Use Peanut Butter Topping in 6 lb. 10.5 oz cans. Sonic outlets used the topping until 2/16/07, when the product was recalled.
  The topping was used in the following Sonic products:
  - Peanut Butter Shake
  - Peanut Butter Fudge Shake
  - Peanut Butter Sundae
  - Peanut Butter Fudge Sundae

• Carvel Peanut Butter Topping in 6 lb. 10 oz. cans. Carvel used the topping until 2/16/07, when the product was recalled.
  The topping was used in the following Carvel ice cream products:
  - Chocolate Peanut Butter
  - Peanut Butter Treasure
  - Peanut Butter & Jelly
  - Reese’s Peanut Butter Cup Sundae Dasher
  - Any other customized products containing the Peanut Butter Topping, including peanut butter flavored ice cream in ice cream cakes

• J. Hungerford Smith Peanut Butter Dessert Topping in 6 lb. 10 oz. cans: This topping may be used by retail and restaurant outlets throughout the United States but is not available for direct purchase by the public.

Recall Status and More Information

ConAgra informed the public that it is recalling all Peter Pan peanut butter and all Great Value peanut butter beginning with product code 2111. The company’s recall extends to products made since December 2005. FDA’s advice to consumers continues to be not to eat any Peter Pan peanut butter or any Great Value peanut butter beginning with the 2111 product code.

FDA will provide updates on recalled products, including any other products that may have been made with potentially contaminated peanut butter and distributed to consumers.

Symptoms of foodborne illness caused by Salmonella include fever, diarrhea and abdominal cramps. In persons with poor underlying health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections or death. Individuals who have recently eaten peanut butter-containing products from these companies and who have experienced any of these symptoms should contact their doctor or health care provider immediately and report the illnesses to their state or local health authorities. Similarly, institutional food establishments and other food service providers who have received reports of illness from consumers after they consumed a product containing this peanut butter are encouraged to share that information with their local health department.

FDA is continuing to work closely with the Centers for Disease Control and Prevention, and with states and local officials to identify how the contamination occurred in order to prevent similar foodborne illness outbreaks.

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We are pursuing individual Salmonella outbreak litigation nationwide and currently accepting new Peanut Butter recall food poisoning cases in all 50 states (as they become available).

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Source | FDA

FOR IMMEDIATE RELEASE — Los Angeles, CA — March 1, 2007 — Simply Fresh Fruit Inc. is recalling Simply Fresh Fruit Fresh Cut Fruit trays dated with sell by date 022607 due to possible salmonella contamination. On February 23, Simply Fresh Fruit Inc. was notified by Castle Produce that cantaloupe shipped by Castle to Simply Fresh Fruit Inc. on February 16 was subject to a recall due to possible Salmonella contamination.

Persons infected with Salmonella may experience a variety of symptoms and illnesses. According to the U.S. Food and Drug Administration healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in more severe illnesses and potentially can be fatal.

The cantaloupe was processed into 2,250 trays of five-pound fresh cut fruit and distributed by Costco throughout Los Angeles metropolitan areas. Costco was notified on February 23 and the product was removed immediately from sale; there have been no reported illness from consumption of this product and the product is now out of code. The recall is for trays labeled “Simply Fresh Fruit Fresh Cut Fruit Tray” with a sell by date of 2-26-07. Customers who may have uneaten trays with the 2-26-07 code date may arrange for the return of the product for a full refund by calling Simply Fresh Fruit at 323-586-0000.

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If you have become sick with Salmonella poisoning; we would like to speak with you. You may be entitled to compensation for your injuries.

Product testing by several states has now confirmed that Peter Pan peanut butter and certain Great Value brand peanut butter are the sources of the foodborne illness outbreak of Salmonella Tennessee that began in August 2006. To date 329 individuals have become ill from consuming the contaminated peanut butter, and 51 of those persons were hospitalized.

The outbreak is ongoing. All products containing Peter Pan brand peanut butter and all jars of Great Value brand peanut butter bearing a product code that begins “2111″ are potentially contaminated. Potentially contaminated products include 3/4 ounce and 1.1 ounce single serving packs of Peter Pan brand peanut butter. All of these products contain peanut butter that was manufactured in ConAgra’s Sylvester, Georgia plant. Retailers and institutions possessing the products described should not serve or sell them. Any consumer possessing any of these products should discard them.

Symptoms of foodborne illness caused by salmonella include fever, diarrhea, and abdominal cramps. In persons with poor underlying health or weakened immune systems, salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently eaten any products containing Peter Pan peanut butter or Great Value brand peanut butter from a jar bearing a product code beginning 2111 and who have experienced any of these symptoms should contact their doctor or health care provider immediately and report the illnesses to their state or local health authorities. Similarly, institutional food establishments and other food service providers who have received reports of illness from consumers after they consumed one of these products are encouraged to share that information with their local health department.

ConAgra has recalled these products from stores and ceased production in their Sylvester, Georgia processing plant until the exact cause of contamination can be identified and eliminated. FDA is continuing to work closely with the Centers for Disease Control and Prevention, and with states and local officials to identify how the contamination occurred in order to prevent similar foodborne illness outbreaks.

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