Israel

  • Posted: April 4th, 2012 - 4:18pm by Doug Powell

    Gourmet products manufacturer Olivia may describe its production facility as a pastoral-sounding "wooden house with a chimney" emitting the aroma of "a true kitchen," but it's a kitchen that is characterized by unhygienic conditions, ranging from mold in its dried-tomato storage containers to filth and creepy-crawlies on the floor.

    The Marker reports that founded in 1990 by Yoel Benesh, Tnuva completed its buyout in 2002. Olivia sells its upmarket sauces and spreads in Israel, the United States, France and England. It also manufactures products for the Israeli foods companies Strauss, Maadanot and Sunfrost, and for American burgers giant McDonald's. In Israel its products command 8% of the market for sauces, 5% of the market for salad dressing, 2% of the soy sauce market and 2% of the market for margarine.

    The "house" of Olivia is actually a 4,000-square-meter plant in Rehovot with 26 employees, which the company says produces healthy, quality gourmet products. But The Marker has obtained pictures showing that inside, the conditions have apparently been unsanitary for years.

    Early one morning last October, worms were documented on the plant's floor (the company later said they were caterpillars ). Workers related that for a long time, the sewage system had been backing up and often flooded the floor by the production line. In the room where bottles and jars are filled, the sewage trap was open and a pump installed inside transferred the filth to a channel passing inside the containers room.

    A second food technician The Marker consulted says the sewage channel shouldn't be open, and that it suggested that the system is constantly clogged.
    The company stated that in September 2010, the plant's sewage line broke down.

    In October 2011, the production line shut down for three days after a worker complained about the unhygienic conditions to Tnuva, action he took, he claimed, after he was ignored by the Olivia management. A tape The Marker obtained features Tnuva executive Yigal Gali saying, "I'm in shock. Yesterday I heard [Tnuva internal auditor] Margalit [Shperber], who saw worms on the floor with her own eyes. When I went downstairs, I saw a production line working with glass shards on the floor."

    Yoel Benesh, present at that conversation, said on the tape that he'd been struggling with the hygiene issue for four years. "Not long ago I went downstairs and saw the Universal machine [which makes sauces] filthy."

    Tnuva's quality manager, Michal Amsterdam, commented during the exchange that the problem with hygiene had been around a long time: "What's missing is resources to clean."

    Benesh summed up: "What's needed here is a root canal, like they did at Maadanot. First of all clean, then work. It hasn't happened here for 1,001 reasons."

    After that meeting, Gali convened the plant's workers and ordered them to undertake a cleaning blitz, and vowed to change sanitary standards at the plant.
    The tape ends with one worker joking, "This place looks like a garage. All it needs is a calendar with naked women."

     

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  • Posted: August 5th, 2009 - 9:29pm by Doug Powell

    Nine children and three women from a village in the Galilee who attended a wedding celebration Sunday ended up Monday evening at the emergency room with diarrhea, fierce stomachache and vomiting. The Jerusalem Post reports that seven of the children and two of the women had to be hospitalized for observation.

    They were diagnosed with food poisoning tracked back to the "doggie bags" taken and eaten at home. Amil Aga, epidemiological supervisor at the hospital, reached the conclusion that the leftovers had been left outside rather than in refrigeration for several hours until the extended family got home.

    Hospital director-general Dr. Masad Barhoom warned people that during the hot summer months, store raw and prepared food under proper conditions to reduce the risk of food poisoning.

    (The sticker, right, was a prototype; phone number and web site won't work; but we can come up with a new one -- dp).

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  • Posted: May 13th, 2009 - 10:16am by Casey Jacob

    A 47-year-old Israeli woman crawled feebly to the front door to call for help from a neighbor before passing out. Her partner, also 47, had already fallen unconscious.

    FOX News reports that the couple began to feel dizzy after eating a meal of fried blowfish, and could barely breathe when the ambulance arrived.

    “From what they have been able to tell us,” Rambam Hospital spokesman David Ratner said, “a neighbor gave them the fish as a gift. They didn’t know what it was; they fried it up for dinner and ate it.“

    The couple was unaware of the neurotoxins contained in the skin and certain internal organs of blowfish that are highly toxic to humans. Contacting or ingesting these toxins leads to muscle paralysis and can result in an excruciatingly slow and painful death.

    Marine biologist Dr. Nadav Shashar said, though the fish is the second most poisonous vertebrae in the world, it is considered a delicacy in Japan and Korea, "but they know how to prepare it."

    Dr. Shashar concluded by saying, “The basic rule of thumb is simple: Don’t stick things in your mouth if you don’t know what they are.”

    Don't eat poop or blowfish poison.

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  • Posted: November 24th, 2008 - 1:54pm by Doug Powell

    I sorta figured out how to cook with fresh herbs this year. Fresh basil on tomatoes, loads of sage on poultry, rosemary and garlic in everything.

    But fresh herbs are, like other fresh things, fresh, and therein lies the risk – anything that comes into contact has the potential to contaminate. And Amy and I watched squirrels and snails drawn to our fresh herbs, with their squirrel and snail shit.

    The UK Telegraph reports today that basil grown in Israel is thought to have been the cause of 32 cases of salmonella in people in England and Wales last year, government scientists said.

    The Health Protection Agency and the Local Authorities Co-ordinators of Regulatory Services sampled 3,760 packets of fresh ready to eat herbs between May and October last year and found a small proportion were contaminated with unsafe levels of Salmonella Senftenberg which can cause diarrhoea, vomiting, abdominal pain and fever.

    Jim McLauchlin, Director of the Health Protection Agency's Food, Water & Environmental Microbiology Services, said,

    "Our survey found six herb types to be contaminated with ten different types of salmonella. The basil samples that were found to be contaminated with S. Senftenberg were all grown in Israel. Investigations undertaken at the time of these samples testing positive identified thirty-two human cases of S. Senftenberg in individuals throughout England and Wales, and it is likely that these cases were linked to consumption of fresh basil.”

     

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    Salmonella  |  1 Comment
    Basil, Israel, Uk