Compliments brand chicken strips linked to Salmonella illnesses in Canada

Sofina Foods Inc. (Sofina) has recalled Compliments brand raw, breaded chicken strips after the product was implicated in a Salmonella outbreak, according to a recall notice posted on the Canadian Food Inspection Agency (CFIA) website.

The public is advised to avoid consuming the following product, and to discard the product or return it to the place of purchase.

Compliments brand Chicken Strips – Breaded Chicken Cutlettes – Uncooked (907g; Product code (Outer package) 2019 NO 24 / (Inner package) 3288M; UPC 0 57742 33687 0)

The chicken strips were sold nationally until May 1, 2019 but some consumers may still have the product in their freezer.

This is one of 17 Salmonella outbreaks traced to raw, breaded chicken products in Canada since May 2017. The most recent outbreak was declared over by the Public Health Agency of Canada (PHAC) on May 13th.

Symptoms of Salmonella illness may include stomach cramps, diarrhea, nausea, vomiting and low-grade fever. Typically, symptoms appear from six to 72 hours following infection, and can last up to a week.

The very young, the elderly, pregnant women and individuals with weakened immune systems may experience more severe symptoms, including dehydration or potentially life-threatening systemic infection.

Individuals who consumed a raw, breaded chicken product and experienced symptoms of Salmonella infection should consult a healthcare provider.

Frozen, breaded chicken strips or nuggets are raw products and should be handled with care. PHAC recommends the following precautions when preparing these products:

Do not eat raw or undercooked frozen breaded chicken products. Cook all frozen raw breaded chicken products to an internal temperature of at least 74°C (165°F) to ensure that they are safe to eat. Use a digital food thermometer to verify the temperature. Insert the digital food thermometer through the side of the product, all the way to the middle. Oven-safe meat thermometers that are designed for testing whole chicken and roasts during cooking are not suitable for testing nuggets, strips or burgers.
Microwave cooking of frozen raw breaded chicken products – including chicken nuggets, strips, burgers, popcorn chicken or chicken fries – is not recommended because of the possibility of uneven heating.
Always follow the cooking instructions on the package, including for products labelled Uncooked, Cook and Serve, Ready to Cook, and Oven Ready.
Wash your hands thoroughly with soap and warm water before and after handling frozen raw breaded chicken products.
Use a separate plate, cutting board and utensils when handling frozen raw breaded chicken products to prevent the spread of harmful bacteria.
Do not re-use plates, cutting boards or utensils that have come in contact with frozen raw breaded chicken products to serve the cooked product unless they have been thoroughly washed.

Caito’s response to earlier FDA inspection observations did not prevent Salmonella problem

This story by Phyllis Entis first appeared in Food Safety News and is reposted here with permission

On June 8, 2018, the federal Centers for Disease Control and Prevention advised the public of an outbreak of Salmonella Adelaide that eventually sickened 77 people in nine states.

Most of the outbreak victims reported eating pre-cut cantaloupe, watermelon or a fruit salad mix with melon purchased from grocery stores.

According to the CDC, epidemiologic and traceback evidence pointed to consumption of pre-cut melon supplied by Caito Foods LLC of Indianapolis.

In response to the evidence, the U.S. Food and Drug Administration (FDA) performed a three-week long investigation, including a comprehensive inspection of Caito’s production facility and analysis of several environmental and cut fruit samples.

FDA lab analysis did not reveal Salmonella in any of the samples taken during the course of the investigation. However, the Michigan Department of Agriculture and Rural Development (MDARD) found Salmonella Adelaide after testing samples of cut cantaloupe and watermelon.

Although FDA did not confirm the presence of Salmonella in Caito’s production facility during the inspection, investigators noted several sanitation and maintenance issues, according to the Establishment Inspection Report, obtained by Food Safety News as part of a Freedom of Information Act request.

The plant was not designed to facilitate maintenance and sanitary operations. There was condensation from the cooling units and on electric cords located directly above the pineapple line, where fresh, ready-to-eat pineapples were being peeled and cut.
The firm did not conduct operations under conditions and controls necessary to minimize the potential for contamination of food. Five employees were observed neglecting appropriate personal sanitizing procedures when entering the production area.
The firm did not take a reasonable measure and precaution related to personnel practices. Employees were seen handling containers and packing materials and then returning to cut watermelon without first cleaning and sanitizing their hands.
The cooling units’ fans appeared to be dirty.
The firm used a lower concentration of sanitizing chemical than called for on the package label. Management explained that the sanitizer was used to ensure the safety of the water, and not to provide a sanitizing step for the fruit.

During the current inspection the firm on June 14, 2018, Caito Foods LLC voluntary destroyed all the melons and watermelons that they had in their warehouse and diverted any shipments that they had coming. The firm also destroyed any products containing melon or watermelon.

FDA never found the source of the Salmonella Adelaide contamination.

In its official response to FDA’s observations, Caito management detailed corrective actions intended to eliminate the condensation problem and prevent a recurrence. The company developed a new procedure regarding management, sanitation, and handling of all food contact containers, and completed a retraining program for employees on handling procedures and hand sanitizing requirements.

Caito also adjusted the concentration of sanitizing chemical.

Despite its corrective actions, Caito is once again the apparent source of a Salmonella outbreak. As of April 24, CDC had received confirmed reports of 117 cases of Salmonella Carrau infections in 10 states. Thirty-two people have been admitted to hospitals.

Epidemiologic and traceback evidence has identified Caito as the likely source of the outbreak.

According to FDA, Salmonella Carrau is rare, and has historically been seen in imported melons. Caito has acknowledged that imported melons were used in the suspect pre-cut melon mixes.

FDA is examining shipping records to establish a country of origin and, if possible, a farm of origin for the melons.

Caito recalled all of the implicated pre-cut melons and fruit mixes containing pre-cut melons on April 12.

Public health officials from CDC and FDA advise consumers to check their homes for recalled products and either throw them away or return them to the place of purchase. Consumers who believe they have become ill as a result of consuming pre-cut melon should consult their healthcare provider.

Two people dead in Canadian Salmonella outbreak linked to Celebrate brand frozen profiteroles and eclairs from Thailand

This story by Phyllis Entis first appeared in Food Safety News and is reposted here with permission.

Frozen profiteroles and mini eclairs sold in grocery stores are the apparent sources of two deaths among at least 73 lab-confirmed cases of Salmonella Enteritidis infections in Canada as of April 27, 2019, according to the Public Health Agency of Canada (PHAC).

The outbreak, which was first announced on April 5, 2019, has spread to six Canadian provinces: British Columbia (27), Alberta (12), Saskatchewan (9), Manitoba (10), Ontario (13) and Quebec (2).

The outbreak began in early November 2018 and remains ongoing, with the most recent case having been reported in late March 2019. Outbreak victims range in age between 1 and 88 years of age.

PHAC has not determined whether or not Salmonella was a contributing factor in either of the deaths. Nineteen outbreak victims have been hospitalized.

Many of the victims reported eating Celebrate brand classic/classical or egg nog flavored profiteroles or mini chocolate eclairs purchased at various grocery stores before becoming ill.

The Canadian Food Inspection Agency (CFIA) has issued a Food Recall Warning for certain Celebrate brand products.

The implicated products were manufactured in Thailand by Mountain Mist (The Belgian Baker) Thailand Ltd. and distributed in Canada by Retail Resource Services Inc., located in Beaumont, Alberta, Canada (Retail Resource).

All lot codes of the following Celebrate brand products have been recalled so far. CFIA warns that more products may be recalled, depending on the outcome of its food safety investigation.

Mini Chocolate Eclairs, 365g (UPC 8 858762 720047)
Classical Profiteroles / Classic Profiteroles, 325g (UPC 8 858762 720009)
Egg Nog Profiteroles, 375g (UPC 8 858762 720016)
Classic Foodservice Profiteroles, 4 kg (No UPC)
Pineapple Foodservice Profiteroles, 4 kg (No UPC)
Coconut Foodservice Profiteroles, 4 kg (No UPC)
Passionfruit Foodservice Profiteroles, 4 kg (No UPC)
Mango Foodservice Profiteroles, 4 kg (No UPC)

The recalled products were sold in Alberta, British Columbia, Manitoba, New Brunswick, Nova Scotia, Ontario, Quebec, Saskatchewan and may have been distributed elsewhere in Canada.

Symptoms of Salmonella usually begin from 6 to 72 hours after exposure and may include the following: fever, chills, diarrhea, abdominal cramps, headache, nausea, and vomiting.

In healthy individuals, symptoms usually last from 4 to 7 days and often resolve without treatment. In some cases, more severe illness can occur. The very young, the elderly, pregnant women, and individuals with weakened immune systems are more susceptible to complications from Salmonella infections.

PHAC advises consumers to take the following precautions if they have purchased or been given one of the recalled products:

Do not eat recalled Celebrate brand profiteroles (cream puffs) or mini chocolate eclairs.
Throw them out immediately and properly wash and sanitize any containers that were used to store these products before using them again.
If you have any profiteroles or mini eclair products without the original packaging and are unsure if these products are included in this advice, throw them out just to be safe.
Wash your hands with soap and warm water for at least 20 seconds immediately following contact with any of the identified Celebrate brand products.
Do not prepare food for other people if you think you are sick with a Salmonella infection or suffering from any other contagious illness causing diarrhea.