Those stricken with botulism in France has climbed to eight as investigators determined the company that produced the suspect tapenade was never registered and had never undergone inspection.

In Avignon, five people who had shared a family meal on Thursday evening were admitted over the weekend to intensive care, where they are still on life support. "Two are close to sixty and three octogenarians," said the prefecture.

At Amiens (Somme), three young women, two sisters, aged 23 to 29, were placed for "at least three weeks" and a respirator under general anesthesia. The first symptoms manifested themselves in the aftermath of Sunday dinner.

Cans of green olive tapenade with almonds produced by the establishment "hive" of Cavaillon (Vaucluse) and sold under the brand " The delights of Marie Claire" have been fingered in the outbreak.

"The material used is unsuitable for sterilization was done with a washing machine type," said the secretary general of the prefecture, Martine Clavel.

The factory, installed in 2000, had never been subject to control. The owners did not make any inspection themselves and they had not asked for technical assistance.

According to the information provided, the suspect consignment contains about 60 jars of tapenade sold in grocery stores in the Bouches-du-Rhône, Drôme, Var and Vaucluse.

The state health department has issued a recall for more than one hundred locally produced food products including jams, salad dressings, and sauces that were manufactured at a Waipio processing plant because of a risk for botulism.

The Health Department issued an Order to Cease and Desist, after the U.S. Food and Drug Administration found evidence of improper manufacturing standards at the First Commercial Kitchen plant.

A recall issued last Thursday only included two products: Ohana Flavors Black Bean Sauce and Barbs Local Style Black Bean Sauce.

But now, the recall includes everything that was manufactured there over the past three years.

The Health Department says it issued the mass recall after the company failed to produce required documentation and because of inadequate testing to ensure no bacteria growth.

A number of restaurants have responded to the recall, saying they haven't done business with First Commercial Kitchen in years, and their names were incorrectly added to the recall list.
 

I’m a big fan of smoked salmon, especially the farmed kind – it’s more sustainable. The convenience and nutrients are hard to top – except maybe with a slice of tomato.

The problem with such refrigerated, ready-to-eat foods is listeria, the bacterium that’s everywhere and grows at refrigerator temperatures.

Last night, the Canadian Food Inspection Agency (CFIA) and Classic Smokehouse (2003) Inc. warned the public not to consume Classic Canadian Wild Sockeye Trims because the product may be contaminated with Listeria monocytogenes.

The affected product, Classic Canadian Wild Sockeye Lox Trim, was sold in 454g vacuum packages bearing UPC 3000550008256 and PACKED ON dates from MA 02 (May 2, 2009) to JL 28 (July 28, 2009) inclusive.

This product has been distributed in British Columbia.

There have been no reported illnesses associated with the consumption of this product.

At least not this time.

Such listeria-related recalls are common, and why work continues to increase the safety of refrigerated RTE foods. A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.

Researchers from USDA’s Agricultural Research Service (ARS) in Wyndmoor, PA, found greater inactivation rates of Listeria monocytogenes occurred in samples processed at higher temperatures and in samples containing higher concentrations of salt and smoke compound.  The inactivation rate increased tenfold when the temperature increased by 5° C, indicating that smoking temperature is a main factor affecting the inactivation of the pathogen.  In addition, salt and smoke compounds also contribute to the inactivation effect.

While such research continues, pregnant women should avoid refrigerated RTE foods like smoked salmon. Amy’s back on the smoked salmon, and this is her lunch for later today: smoked salmon and walnuts over spring mix, with olive oil and balsamic vinegar (left).