A Washington state cheese processor and distributor has agreed to keep its products off the market until they are proven safe for consumption as part of a consent decree of permanent injunction with the U.S. Food and Drug Administration.
Del Bueno, of Grandview, Wash., which processes a variety of cheeses and distributes them to specialty grocery stores and restaurants, and owner Jesus Rodriguez, agreed to terms of the consent decree entered by U.S. District Judge Lonny R. Suko of the Eastern District of Washington, on April 3.
Under the consent decree, Del Bueno cannot process or distribute food until it demonstrates that it has developed a control program to eliminate Listeria monocytogenes from its production facility and products.
Del Bueno must, among other actions, hire an independent laboratory to collect and analyze samples for the presence of Listeria, retain an independent sanitation expert, develop a program to control Listeria for all employees in both English and Spanish, and destroy all food items currently in the facility. Once the company is permitted to resume operations, the FDA may still require the company to recall products or cease production if future violations occur.
“When a company continues to produce food that presents a risk for consumers, the FDA will take action,” said Dara A. Corrigan, the FDA’s associate commissioner for regulatory affairs. “We will not hesitate to protect the public’s health.”
FDA and Washington State Department of Agriculture (WSDA) inspections since 2009 have documented numerous deficiencies in Del Bueno’s processing facility. In addition, FDA laboratory testing since 2010 also found Listeria monocytogenes in Del Bueno’s finished cheese products and in the Del Bueno facility. Both the FDA and the WSDA repeatedly advised Del Bueno and its owner of the unsanitary conditions at the facility.
In 2010, Del Bueno cheese was linked to a case of listeriosis in Washington state. Although no illnesses have been reported in 2012 from Del Bueno products, individuals who have eaten these products and experience any of the symptoms of listeriosis listed above should contact their health care professional.
It now appears a similar mode of transmission sickened 229 cheerleaders and cheeries at a Washington state competition.
JoNel Aleccia of msnbc cites Suzanne Pate, spokeswoman for the Snohomish Health District, as confirming Friday that norovirus was the cause, and the outbreak was likely precipitated by people who were ill in public.
"Somebody arrived at the event sick," said Pate, noting that janitorial crews were called to clean up vomit in a restroom and on an adjacent walkway. Those areas were likely exposure sites for the cheer and dance teams, she said.
Some 229 people were sickened and least 33 people sought medical attention for their illnesses, state health officials said late Friday. That number is expected to grow as the investigation continues.
A Comcast Arena spokeswoman said officials had sanitized the premises in accordance with federal health guidelines before a new event scheduled for Friday night. Tests of the arena's water supply showed no problems, Pate said.
"It's probably the best-scrubbed place in the county," she added.
The Washington State Department of Health is investigating the cause of the outbreak.
As part of the investigation, questionnaires were sent to participants and their families and stool samples are being collected for testing at the state Public Health Laboratories.
The recall was initiated after Washington State Department of Agriculture environmental swabbing at the facility discovered that locations in the milking parlor and processing areas were contaminated with toxin-producing E. coli.
Posted: September 9th, 2011 - 5:41pm
by Doug Powell
A week after Washington State health types made Burger King Corp. aware of a problem with its burger cooking process, the company says that it's inspecting its systems on the West Coast to determine what changes need to be made.
Most of the undercooking was due to problems with a flame broiler and employees failing to discard undercooked patties.
Susan Shelton, environmental health specialist for the Benton Franklin Health District, said the problem in a nutshell was one of being unfamiliar with the new technology.
"It wasn't cooking to temperature because there were a lot of controls. When we started working with them, it was resolved."
The health district received no complaints about undercooked food or illnesses, and no lab samples were positive for bacteria or other illness-causing contaminants, she added.
County health inspectors closed Marinepolis Sushi Land in downtown Bellevue, Washington, at 4 p.m. Thursday after two separate patients with salmonella were connected to the restaurant, according to Seattle and King County Public Health.
The two people who fell ill were not hospitalized and have recovered from their illnesses, said James Apa, spokesman of Seattle and King County Public Health.
Marinepolis manager Keith Negley told the Bellevue Patch the restaurant, a conveyor belt style sushi restaurant, is cooperating with the investigation fully, and could be reopen as soon as Friday.
"We're doing everything we can to assist, even if it's a potential that it could have been through here," he said.
The Washington State Department of Health reports that 18 people have been sickened with Vibrio parahaemolyticus after eating raw oysters linked to commercial operations and four illnesses to recreational harvesting in Puget Sound and on the Washington coast.
Cooking shellfish thoroughly will prevent vibriosis illness and is always a good idea. This is especially important during the summer months of July and August when warm temperatures and low tides along ocean beaches and in Puget Sound allow the bacteria to thrive.
If you harvest oysters recreationally this summer, follow these steps to avoid vibriosis:
• Put oysters on ice or refrigerate them as soon as possible after harvest.
• If a receding tide has exposed oysters for a long time, don’t harvest them.
• Always cook oysters thoroughly. Cooking oysters at 145° F for 15 seconds destroys vibrio bacteria. Rinsing fully-cooked oysters with seawater can recontaminate them.
For commercial harvesters, special control measures are in place from May through September to keep people from getting sick if they eat raw oysters.
Guess those special measures didn’t work this time.
The Snohomish Health District confirms four suspected cases of E. coli found in people who visited the Animal Petting Farm at Forest Park in Everett, Wash.
Two adults and two children reported symptoms after visiting the farm on opening day June 4th. One of the children was hospitalized for three days but is now recovering.
It is believed that the suspected E. coli poisoning originated with the animals who naturally carry bacteria. The Health district believes the infected people did not properly wash their hands.
The city bleached the entire farm and enhanced fences around the animal cages to further limit contact between children and animals. No animals are in quarantine.
Proper handwashing requires access to proper tools. Were sinks with running water, soap and paper towels available near the animals, as is now being recommended, or was it just some sort of wipe that was available.
Posted: January 18th, 2011 - 10:35pm
by Doug Powell
Washington, D.C. is always on the cutting edge of food safety.
Not.
Which is why 13 years after Los Angeles started posting restaurant inspection grades, nine years after Toronto started posting red-yellow-green restaurant inspection grades, and a year after New York City started posting letter grades, someone in D.C. decided, hey, we should do that too.
Clover and clover mix products from Sprouters Northwest Inc. of Kent, Wash., have been recalled because they have the potential to be contaminated with salmonella. The company reports that a few cases of salmonella might be linked to sprouts.
“To provide our customers and the public with the freshest, healthiest, and best tasting sprouts available. We pride ourselves in the quality of our product while strictly adhering to all local, state, and federal regulations and guidelines.”
And only a few will get salmonella.
This is the problem with setting standards with everything. The growers say, “we meet all stringent standards,” without bothering to go above and beyond. Ford may have once said the Pinto met all federal standards.
The recall includes the following products, all with a "best by" date of 1/16/11 and earlier:
—4 oz. (UPC 8 15098 00201 6) and 5 oz. (UPC 0 33383 70235 3) containers of Clover sprouts.
—1-lb. bags of Clover (UPC 0 79566 12351 5), and 2-lb. trays of Clover (UPC 0 79566 12362 1).
—Clover Onion sprouts in 4 oz. (UPC 0 79566 12361 4) and 5 oz. (UPC 0 79566 12361 4) containers. —Deli sprouts in 4 oz. (UPC 8 79566 12305 4) and 5 oz. (UPC 0 33383 70267 4) containers.
—Spicy sprouts in 4 oz. (UPC 8 15098 00202 3) containers.
—Brocco sandwich sprouts in 4 oz. (UPC 8 15098 00028 9) containers.
For more information: Call the company at 253-872-0577.