Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- While this is now limited to one distributor, a certain area, one brand, often such recalls are widened in days following as many brands can use the same processing plants.
So if you happen to have some frozen dark sweet cherries, I'd check locations and if yours might have come from the same processing plant / facility maybe hold off consuming for a week or two in case this might expand.
RECALL
certain frozen organic dark sweet pitted cherry products
Recall of Certain Frozen Organic Dark Sweet Pitted Cherry Products Due to Possible Contamination by Listeria Monocytogenes
August 23, 2017
. . . distributed from Sunrise Grower’s facility in Edwardsville, Kansas on August 10, 2017.
The issue was discovered during routine testing by Sunrise Growers. No illnesses related to the consumption of these products have been reported. . . .
. . . Great Value Organic Dark Sweet Pitted Cherry products are being recalled. The products are packaged in 32 ounce printed plastic zip top bags and marked with a Best By Date of 08/10/19 on the back of the bag.
The UPC code is 078742126166 and the lot code is FED722211 or FED722212. . . .
. . . distributed to a customer distribution center in Louisiana and may have been redistributed to stores in Louisiana and Mississippi. . . . -
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
Why all the recalls? The one thing that ties them all together
The CDC said even though the communicated about more multi-state outbreaks than usual this year, current data does not suggest foodborne illnesses or outbreaks are increasing.
By Michael King - WUSA - July 25, 2018
Products that contain WHEY PROTEIN POWDER . . . (scroll down for list). -
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Tincup
Honored Contributor (10K+ posts)
Member # 5829
posted
Thanks Keebler for bringing this up. I just came here to add this and see you mentioned it above.
Food Recall- Salmonella- Ritz Crackers, Goldfish, Hungary Man Dinners, Whey Powders and More
Your Chicken’s Salmonella Problem Is Worse Than You Think
By Tom Philpott - Mother Jones - Aug. 5, 2018
Excerpts:
. . . 35 percent of the nation’s 154 large chicken-slaughter facilities failed to meet the inspection service’s standard in testing. . . .
. . . But cooking chicken to the well-done stage doesn’t necessarily protect consumers from salmonella poisoning. Cross-contamination—
say, using the same knife and board to cut carrots for a raw salad that you just used to slice chicken—
is probably a more common cause of salmonella poisoning than undercooking, according to a 2009 study from a researcher at Germany’s Federal Office of Consumer Protection and Food Safety.
And Americans are awful at taking proper steps in the kitchen to protect themselves from bacterial pathogens.
A recent FSIS observational study found that people performing tasks like cutting poultry “failed to successfully wash their hands 97 percent of the times they should have.” . . . .
[Full article - essential reading, really, for all of us. Please share, too - especially with anyone who might ever invite you to dinner and all who live in your home.] -
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posted
"You reminded me about eggs: always good to WASH the eggs with soap and warm water before breaking them."
With egg shells being so porous, isn't this a bad idea Keebler?
Everything I have ever read or been taught was that you did not wash off eggs (it's one thing to wipe off chicken poop, but isn't it another thing to use soap?).
-------------------- I still have a good time wherever I go! Posts: 138 | From Lost Wages | Registered: Oct 2016
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- TrekCoord,
Key word "BEFORE breaking them" - as preparing for a meal.
No matter from where they come. Although eggs from the store won't have remains from the chicken coop, however, some hands may have touched them, perhaps consumers, etc.
Those who raise chickens or obtain them from (real) chicken tenders will know how to keep them until time to consume. Still, I stand by washing just before preparing to eat.
As for dish soap, I've not used any dish soap for 20 years that is not from citrus and free of harsh chemicals so it never crossed my mind - but then if one does use the typical harsh dish soap, for the couple of seconds it's being washed, it should still be fine.
And there are many brands that are citrus based, etc. for uses with food prep.
Better Life has a nice brand, some scent free. All food safe.
EWG.com Environmental Working Group is a good site to see safety of such products. -
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posted
I understood washing them in the shell. I remember an experiment Jacques Cousteau performed when he went down in the Bathysphere into the Marianas Trench. They had placed a carton of eggs in the basket outside the sphere.
When they returned to the surface, the shells were unbroken, but there was not any of the egg in evidence, just salt water, showing how porous the shells were.
I know friends who have fowl and don't fridge their eggs but they do "rinse" off chicken stuff, they just don't "wash" them.
-------------------- I still have a good time wherever I go! Posts: 138 | From Lost Wages | Registered: Oct 2016
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- I'm talking about just before cracking eggs.
Water is not enough to kill killer germs. When the egg is cracked, pathogens can get into the egg and also onto utensils, your hands, etc.
Just like you'd wash any piece of fruit or vegetable with food safe soap and water (and maybe a brush) before cutting into to -- before breaking into an egg similar effort can help prevent the spread of any pathogens that might have been quietly just being on the outer surface.
Feces and fluids from any animal can carry harmful pathogens. Good hygiene is key in raw food storage and prep.
Links in the first few post of the thread have more detail about how to prevent food borne infections. -
[ 08-10-2018, 03:30 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- What's in your freezer (and, geez, what's being / been served at places out of the home - including schools? - and are their cooking strategies tip-top?)
A good reason to only purchase ground meat (of any kind) at a local market where they grind it in their own butcher department.
“non-intact” beef products -- ground and processed BEEF RECALL
12 Million Pounds Of Beef Now Under Recall Over Salmonella Risk
Nearly 250 people in 26 states have contracted salmonella poisoning, the USDA says.
By Sara Boboltz - Huffington Post - Dec. 4, 2018
The United States Department of Agriculture on Tuesday announced an expanded nationwide beef recall due to new concerns over possible salmonella contamination.
More than 12 million pounds of raw, “non-intact” beef products ― a label that includes ground beef ― are now covered by the recall, which was first issued Oct. 4.
Nearly 250 people in 26 states have fallen ill, the USDA’s Food Safety and Inspection Service says. The agency fears more contaminated beef may be stored in Americans’ freezers. . . .
Signature Farms packaged vegetables recalled due to Listeria risk
CNN - July 2, 2019
----
My note: be aware that often, soon after a recall of certain brands, other brands may follow due to the shared use of many processing plants by various brands. -
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
blog post by wesmorgan1 -Daily Kos - July 27, 2019
If you have FRESH BASIL in your kitchen, CHECK IT NOW. . . .
. . . The Centers for Disease Control is investigating a multistate outbreak of Cyclospora infections linked to fresh basil.
Infections have been reported in 11 states, and restaurant patrons have been infected in 4 states.
Check the label — if your imported basil came from
‘Siga Logistics de RL de CV’ of Morales, Mexico,
THROW IT OUT IMMEDIATELY...even if you’ve already eaten some of it with no apparent ill effects. If the label indicates Mexican origin but doesn’t specify the source, you should dispose of it anyway.
It would probably also be wise to avoid restaurant dishes that include fresh basil.
US-grown basil and basil imported from countries other than Mexico are not included in this alert.
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