Currently browsing posts about: Food-safety

Thanks to Food Chemical News for telling its readers about the President’s appearance on the NBC Today Show this morning:  

Matt Lauer: There’s been a massive peanut butter products recall in this country over the last several weeks, most of the products traced to one plant in Georgia that has a bit of history of sending out products even though there have been traces of Salmonella found. The question…the obvious question people want to know is, “Is the FDA doing its job?”

President Obama: Well, I think that the FDA has not been able to catch some of these things as quickly as I expect them to catch. And so we are going to be doing a complete review of FDA operations. At bare minimum, we should be able to count on our government keeping our kids safe when they eat peanut butter. That’s what Sasha eats for lunch, probably three times a week, and you know I don’t want to have to worry about whether she is going to get sick as a consequence of having her lunch.

This leaves me breathless.  I’ve been saying for years that the only thing that would ever get Congress moving on the FDA would be if a relative of an important Senator became seriously ill with food poisoning, not something I would wish on anyone.  Fingers crossed everyone!

Food safety must be becoming a huge problem for the food industry.  A group of ten food trade associations, one of them the Grocery Manufacturers of America, is calling on Congress to give the FDA the resources and power to impose stronger food safety regulations.  Really?  Have food companies finally figured out that a strong FDA would be good for business (consumer confidence, level playing field)?  Or are they thinking that this will give them the chance to write the regulations?

The CDC reports more than 500 cases and 8 deaths from Salmonella typimurium in peanut butter produced at a single plant in Georgia owned by Peanut Corporation of America (PCA).

Fortunately, the number of reported cases is going down.FDA officials reveal that the PCA plant has a history of knowingly shipping peanut butter contaminated with Salmonella. But these incidents did not involve the same strain.

The peanut industry says this is one bad peanut and everyone else’s peanuts are OK.

I say (again and again): Peanuts are not kcovered by standard food safety regulations (voluntary Good Manufacturing Practices demonstrably do not work).  We need HACCP food safety regulations – with Pathogen Reduction –  for all foods, from farm to table.

January 30 update: Apparently, the New York Times editorial staff agrees with me!  And no wonder, given what their reporters are saying about ithis incident.

Eating Liberally’s kat wants to know what the deal is on Salmonella in peanut butter.  The list of recalled products gets longer every day and now some members of Congress want the FDA to ask for recalls of all peanut butter, even that in jars.  The CDC reports nearly 500 cases of illness and, perhaps, as many as 7 deaths.  If you want to see something amazing, take a look at the FDA’s recall list.  Where will this end?  Here’s what I said to kat.

I’ve been out of the country for the past week (Panamá, warm and lovely) but have been kept up on the peanut butter outbreak, courtesy of Eric Burkett of Examiner.com.  His posts thoroughly cover events in this latest outbreak of Salmonella typhimurium.  The outbreak is so widespread that the FDA has a special site devoted to it with a useful Q and A.  The FDA warns consumers not to eat any recalled peanut butter or foods made with it (the list is on the FDA site).  Peanut butter in jars seems to be OK, so far.  If you want to see the epidemiology, the CDC has the case-report charts and state maps online.  The lawyers are also getting into the act: Marler Clark is always a source of information about actionable foodborne illnesses, and O’Steen & Harrison also seems to be keeping close track. At issue is where the contamination occurred, where the contaminated peanut butter was distributed, and what other food companies are using this peanut butter.  That this information is not readily available is further evidence of the need for better food safety requirements, oversight, and traceability.  Let’s hope the new administration takes this on, and soon. And until it does, best to grind your own peanuts!

Update January 19: Just ran across this article on how Salmonella gets into peanut butter in the first place.  The usual way: animal feces.  Roasting the peanuts should kill Salmonella, so the contamination must have occurred later.  Did the factory have a HACCP plan in place?  If so, they must not have been paying much attention to it.

Update January 20: Add Cliff and Luna bars to the list.

So this big outbreak of Salmonella that has sickened 400 people throughout the country has finally been traced to – peanut butter.  Not just any old peanut butter, but the kind that is sold in huge containers to institutions.    How did Salmonella get into peanut butter?  Either the production lines were washed with sewage-contaminated water or somebody’s hands were really dirty. This is another example of the reason why we must, must, must do something to improve food safety oversight, starting with requiring all food producers – without exception – to use standard food safety procedures and to be subject to inspection to make sure they follow those procedures.

And the maker of the peanut butter, King Nut, has issued a recall.

January 14 update: The FDA posts the recall notice.

Bill Marler, of the legal firm specializing in food safety cases, lists his top 10 picks for the food safety scandals of 2008, beginning with globalization and ending with pet food.

And Food Chemical News (December 31) says the FDA will be testing for melamine in farmed fish and fish feed from China.  When Hong Kong officials said they found melamine at 6.6 ppm in fish feed, the FDA wondered whether melamine could accumulate in fish tissues.  Apparently, that is exactly what it does.  The Los Angeles Times  (December 24) says FDA testing found whopping amounts of melamine – 200 ppm – in catfish, trout, tilapia and salmon that had eaten melamine-tainted fish feed.  This is way higher than the maximum “safe” level of 2.5 ppm in food.  So put fish from China on your list of what not to eat.

Let’s hope the new president picks someone for USDA undersecretary and FDA commissioner who takes food safety seriously.  That’s my wish (well, one of them) for the new year. Peace to all.

Bill Marler is a class-action lawyer in Seattle who specializes in food safety cases.  His Christmas letter this year gives his top ten picks for the food safety disasters of 2008.  Number 1 is melamine-laced Chinese food products.  He’s leaving #10 open just in case anything new happens between now and the end of the year.  Thanks Bill.  Enjoy your holiday dinners, everyone!