IMMEDIATE & SERIOUS THREAT TO HUMAN LIFE

FOR IMMEDIATE RELEASE - October 20, 2010 - The Texas Department of State Health Services today ordered Sangar Fresh Cut Produce in San Antonio to stop processing food and recall all products shipped from the plant since January. The order was issued after laboratory tests of chopped celery from the plant indicated the presence of Listeria monocytogenes, a bacterium that can cause severe illness.

State law allows DSHS to issue such orders when conditions exist that pose "an immediate and serious threat to human life or health."

The recalled products – primarily cut fresh produce in sealed packages – were distributed to restaurants and institutional entities, such as hospitals and schools, and are not believed to be sold in grocery stores.

The testing was done as part of a DSHS investigation into 10 listeriosis cases, including five deaths, reported to the department over an eight-month period. Six of the 10 cases have been linked to chopped celery from the Sangar plant. The illnesses occurred in Bexar, Travis and Hidalgo counties. All of the illnesses were in people with serious underlying health problems.

Health officials said pinpointing a Listeria source is often difficult due to the small number of cases, the illness' long incubation period and difficulty collecting complete information about what people ate.

DSHS inspectors also found sanitation issues at the plant and believe the Listeria found in the chopped celery may have contaminated other food produced there. The department found a condensation leak above a food product area, soil on a preparation table and hand washing issues. DSHS food safety personnel are contacting distributors, restaurants and institutions believed to have received the recalled products to ensure they are taking appropriate action to protect consumers.

DSHS continues to investigate possible sources of contamination and where the products were distributed. Sangar's customers are advised to discard or return the products. Cooking the products is not recommended.

Symptoms of listeriosis can include fever, muscle aches, diarrhea and vomiting. People with these symptoms should consult a physician. Symptoms typically occur three to 70 days after exposure. The disease affects primarily older people, pregnant women, newborns and people with weakened immune systems.

The order prohibits the plant from reopening without DSHS approval.

Del Monte Fresh Announces Recall

Del Monte Fresh Produce N.A., Inc. Announces Limited Voluntary Cantaloupe Recall In And Around Detroit, Michigan

FOR IMMEDIATE RELEASE - October 21, 2010 - Del Monte Fresh Produce N.A., Inc ("Del Monte Fresh") announced today the voluntary recall of certain cantaloupes grown in and shipped from Arizona. The affected product was distributed to limited customers in and around Detroit, Michigan and is being recalled because these cantaloupes have the potential to be contaminated with Salmonella.
Approximately eighty one (81) cartons of cantaloupes, each containing fifteen (15) cantaloupes per carton, were distributed to wholesalers in Detroit who in turn sell to other wholesalers and or to retail and foodservice outlets beginning on October 11, 2010. The cantaloupes have a light brown color skin on the exterior; with orange flesh. Each cantaloupe has a Del Monte® sticker with the words "Cantaloupe USA". The cantaloupes were distributed for sale in bulk in cardboard cartons. The recalled cartons of cantaloupes are dark brown cardboard with the "Del Monte" logo in red lettering and "cantaloupes" in yellow lettering on a green background. The cantaloupes have the lot codes W-11-147-43-size 15 or W-11-14-19 size 15.

Possible Salmonella Contamination

North Carolina Firm Recalls Ready-To-Eat Pork Barbeque Products Due To Possible Salmonella Contamination

Recall Release CLASS I RECALL
FSIS-RC-055-2010 HEALTH RISK: HIGH

WASHINGTON, Oct. 20, 2010 - The Murphy House, a Louisburg, N.C. establishment, is recalling approximately 4,920 pounds of ready-to-eat (RTE) pork barbeque products that may be contaminated with Salmonella, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today.

The following products are subject to recall: [View Labels]

* 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE Unskinned Pork with Barbeque Sauce-TEXTURED VEGETABLE PROTEIN ADDED" written in green lettering on the container's top.
* 1 lb. and 5 lb. plastic tubs of "MURPHY HOUSE PREMIUM PORK BARBEQUE-COOKED, UNSKINNED PORK WITH BARBEQUE SAUCE ADDED " written in red lettering on the container's top.

FDA RECALL...Consumer Alert

**CONSUMER ALERT**
Pats Exotic Beverage Recalls "Carrot Juice" Beverage, "Carrot Beet" Beverage, "Carrot Lime" Beverage and "Cucumber" Beverage Due to Possible Health Risk


October 15, 2010 - New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Pats Exotic Beverages Inc., located at 2919 Tiemann Avenue, Bronx, New York, is recalling all packages of "Carrot Juice" beverage, "Carrot Beet" beverage, "Carrot Lime" beverage and "Cucumber" beverage, because the products have been determined to be inadequately processed and may contain food borne pathogens. CLICK HERE FOR THE FULL STORY

SMOKED FISH...FDA RECALL

D & M Smoked Fish, Inc. is Recalling Specific Lots of Haifa Smoked Fish Brand Products
FOR IMMEDIATE RELEASE - October 7, 2010 - D & M Smoked Fish, Inc. (DBA Haifa Smoked Fish) in Jamaica, NY is recalling specific lots of Haifa Smoked Fish brand products listed below because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may possibly suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. More info...Click Here

Georgia and Carolina Shrimping

Several years ago I had the privilege to go shrimping several times off the coast of Georgia and South Carolina. Shrimping with Captain Woody out of a marina on Hilton Head Island was an experience of a lifetime. Getting up at 4am, a time most don't even think is human, and grabbing a bag lunch and coffee is the first struggle of the day. After arriving at the boat, there is a several hour trip to the shrimping grounds. Long hot days and hard work will some times, but not always, pay off with a good catch. Shrimp is the catch of the day, however, you also get horseshoe crab, small shark, jelly fish and other sea creatures that the likes I had never seen. Captain Woody had to explain what to touch and what not to touch. Working a full 14 hour day on a small one man shrimp boat puts fishing in a different light. This experience puts a new appreciation to the men and women who fish our waters and for the seafood we love to consume. Lets be more respective of these hard working fisherman in a dangerous profession. Lets also be more respective of our natural treasure...the sea. Think green and don't pollute our waters.

Help with Childhood Nutrition

I remember those days of school lunches in a small town in Ohio. Back then we were served peanut butter and jelly sandwiches. Not pre-made sandwiches, but, family style sandwich fixings. You got two slices of bread and on your table was a bowl of USDA peanut butter, jelly, and dill pickle slices. Things have certainly changed, but, are they better. Look at today's school lunch program. Vending machines with soda and snack foods. Pre-made or deep fried most everything. Your kids deserve better. Because Congress failed to pass the Child Nutrition Bill last week, bad school lunches will remain bad. While the bill wasn't perfect, it would have created stronger nutritional standards and provided more money for the school lunch program -- adding six cents per lunch for the first time in 30 years. Only six cents per lunch! How many of us buy a coffee at the gas station (notice I did not say service station) and pay a buck or more. Lets put our priorities in the right place. Missed opportunities, to fight childhood obesity and increase the nutrition of our children, are had to recover. Sound off on your opinion regarding childhood nutrition and obesity. Help find a solution. Get involved! Contact the American Culinary Federation Chef and Child Foundation to find out how you can help.

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Alaska Seafood Resource

The Alaska Seafood Marketing Institute has released a new resource for operators designed to help them educate customers interested in knowing where their food comes from. Titled “Like Their Fathers Before Them,” the 10-page brochure shares the stories of four Alaskan fishing families. The families profiled come from various areas of Alaska, and are among the 52,000 people who make their living by fishing. To receive a free copy of “Like Their Fathers Before Them,” call 800-806-2497.

American Lamb Roast

Last night the American Culinary Federation-Maumee Valley Chefs' Assoc. of Toledo, OH had its monthly meeting. The educational program was one of its members, Chef Marshall Goldstein, creating a boneless leg of lamb roast. A boneless leg roast is a favorite of many chefs because it can be stuffed with a range of ingredients or simply roasted and sliced. Domestically raised lamb are often on a grain diet, the meat has a mild yet distinctive flavor. The evenings meal was prepared by the culinary class of Owens Community College and featured roasted pork loin. And, of course, Chef Goldstein roasted a second leg of lamb to perfection and it too was carved to order.
To learn more about American Lamb, visit their web site at: www.americanlamb.com
To learn more about the ACF-Maumee Valley Chefs' visit: www.acfmvca.org

$39 Billion Loss

How safe is our nation's produce supply? Did you know that according to a recent study, by the Produce Safety Project, that there is nearly $39 Billion loss annually attributed to produce? This study was released in March of 2010 by the PSP as part of a report on the foodborne illness costs to our nation. A staggering annual cost of $152 Billion for all foodborne illness costs. Sound off and tell your thoughts on what should be done about the safety of our food supply.

Read the full report on produce safety by clicking on the link.
www.producesafetyproject.org

Luck and Opportunity!

"Luck is the sense to recognize an opportunity and the ability to take advantage of it."
-- Samuel Goldwyn, entertainment executive

Are you taking advantage of all of the opportunities to control hazards in your food service operation? If not, you are just leaving it up to luck! Take a moment to recognize opportunities for education and knowledge to improve food safety. Join us on facebook to jump into a new discussion regarding food safety and HACCP. Our facebook link is under our links section.