Blue Bell Ice Cream recalled - Three Dead From Listeriosis

The U.S. Food and Drug Administration along with the Centers for Disease Control and Prevention (CDC) and state and local officials are investigating an outbreak of listeriosis potentially linked to certain Blue Bell Creameries single serving ice cream products. Listeriosis is caused by the bacterium Listeria monocytogenes.

According to the CDC and the Kansas Department of Health and Environment, five patients who were treated in a single hospital in Kansas were infected with one of four rare strains of Listeria monocytogenes. Three of these strains, which are highly similar, have also been found in products manufactured at the Blue Bell Creameries production facility in Brenham, Texas. Illness onset dates range from January 2014 to January 2015.

FDA was notified that these three strains and four other rare strains of Listeria monocytogenes were found in samples of Blue Bell Creameries single serving Chocolate Chip Country Cookie Sandwich and the Great Divide Bar ice cream products collected by the South Carolina Department of Health & Environmental Control during routine product sampling at a South Carolina distribution center, on February 12, 2015. These products are manufactured at Blue Bell Creameries’ Brenham facility.

The Texas Department of State Health Services, subsequently, collected product samples from the Blue Bell Creameries Brenham facility. These samples yielded Listeria monocytogenes from the same products tested by South Carolina and a third single-serving ice cream product, Scoops, which is also made on the same production line.

According to the Kansas Department of Health and Environment, hospital records available for four patients show that all were served ice cream from Blue Bell Creameries’ prepackaged, single-serving products and milkshakes made from these products. The hospital receives ice cream manufactured by Blue Bell Creameries, although it is not confirmed that the hospital receives ice cream only from the Brenham facility.

All five case patients are adults. Three deaths have been reported.

Blue Bell Creameries reports that it has removed the affected ice cream products from the market (see section below “What Products are Involved?”) by picking it up directly from the retailers and hospital settings it serves. The company has also shut down the production line where the products were made.

The FDA has moved quickly to investigate this issue and learn as much as possible to prevent additional people from becoming ill. We recognize that people will be concerned about these illnesses, and we will continue to provide updates and advice.

What are the Symptoms of Listeriosis?

Listeriosis is a rare but serious illness caused by eating food contaminated with the bacteria called Listeria monocytogenes. Anyone who experiences fever and muscle aches, sometimes preceded by diarrhea or other gastrointestinal symptoms, or develops fever and chills after eating the ice cream should seek medical care and tell their healthcare provider about any history of eating the ice cream. Symptoms can appear from a few days up to a few weeks after consumption of the contaminated food.

Who is at Risk?

Listeriosis can be fatal, especially in certain high-risk groups. These groups include the elderly, and people with weakened immune systems and certain chronic medical conditions (such as cancer). In pregnant women, listeriosis can cause miscarriage, stillbirth, premature labor, and serious illness or death in newborn babies.

What Products Are Involved?

Blue Bell Creameries reports that the following products were removed from the market. This action includes only the products listed below and does not include Blue Bell cups, pints or half gallons.

Product Name	Product Code
Chocolate Chip Country Cookie	SKU # 196
Great Divide Bar	SKU #108
Sour Pop Green Apple Bar	SKU #221
Cotton Candy Bar	SKU #216
Scoops	SKU #117
Vanilla Stick Slices	SKU #964
Almond Bars	SKU #156
6 pack Cotton Candy Bars	SKU #245
6 pack Sour Pop Green Apple Bars	SKU #249
12 pack No Sugar Added Mooo Bars*	SKU #343

*The regular Mooo Bars, available at grocery stores, are not subject to recall.

What Do Consumers Need To Do?

Consumers should not eat any of the products listed above.  If these ice cream products are in your freezer, they should be thrown away, even if some of them have been eaten without anyone becoming ill.

Recommendations for preventing listeriosis are available at the CDC Listeria website:http://www.cdc.gov/listeria/prevention.html.   

Listeria monocytogenes can grow at refrigerator temperatures, as low as 40 degrees Fahrenheit (4 degrees Celsius). The longer ready-to-eat refrigerated foods are stored in the refrigerator, the more opportunity Listeria has to grow.

For refrigerators and other food preparation surfaces and food cutting utensils that may have come in contact with the potentially contaminated ice cream, it is very important that the consumers thoroughly clean these areas

• Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.

Consumers should follow these simple steps:

• Wash hands with warm water and soap for at least 20 seconds before and after handling food.
• Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
• Always wash hands with warm water and soap following the cleaning and sanitization process.

What Do Institutions and Retailers Need To Do?  

Institutions and retailers should not sell or serve any products listed above.  They should also take the following steps:

• Wash and sanitize display cases and refrigerators where potentially contaminated products were stored.
• Wash and sanitize cutting boards, surfaces, and utensils used to cut, serve, or store potentially contaminated products.
• Wash hands with warm water and soap following the cleaning and sanitation process.
• Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
• Regular frequent cleaning and sanitizing of cutting boards and utensils used in processing may help to minimize the likelihood of cross-contamination.

Listeria can grow at refrigeration temperatures. Retailers, restaurants, and other food service operators may wish to consider whether other foods available for sale could have been cross-contaminated from the potentially contaminated products, and should be discarded.  

Who Should be Contacted?

The FDA encourages consumers with questions about food safety to call 1-888-SAFEFOOD Monday through Friday between 10 a.m. and 4 p.m. Eastern time, or to consult http://www.fda.gov.

Listeria from Caramel Apples Kills Five

Multistate Outbreak of Listeriosis Linked to Commercially Produced, Prepackaged Caramel Apples

• CDC is collaborating with public health officials in several states and with the U.S. Food and Drug Administration (FDA) to investigate an outbreak of Listeria monocytogenes infections (listeriosis) linked to commercially produced, prepackaged caramel apples .Listeria can cause a serious, life-threatening illness.
• The information CDC has at this time indicates that commercially produced, prepackaged caramel apples may be contaminated with Listeria and may be causing this outbreak.
• Out of an abundance of caution, CDC recommends that U.S. consumers do not eat any commercially produced, prepackaged caramel apples, including plain caramel apples as well as those containing nuts, sprinkles, chocolate, or other toppings, until more specific guidance can be provided.
• Although caramel apples are often a fall seasonal product, contaminated commercially produced, prepackaged caramel apples may still be for sale at grocery stores and other retailers nationwide or may be in consumers’ homes.
• This investigation is rapidly evolving. New information will be provided as it becomes available.
• As of December 18, 2014, a total of 28 people infected with the outbreak strains of Listeria monocytogenes have been reported from 10 states.
• 26 ill people have been hospitalized. Among the 26 people hospitalized, five deaths have been reported. Listeriosis contributed to at least four of these deaths.
• Nine illnesses were pregnancy-related (occurred in a pregnant woman or her newborn infant).
• Three invasive illnesses (meningitis) were among otherwise healthy children aged
• 5–15 years.
• To date, 15 (83%) of the 18 ill people interviewed reported eating commercially produced, prepackaged caramel apples before becoming ill.
• At this time, no illnesses related to this outbreak have been linked to apples that are not caramel-coated and not prepackaged or to caramel candy.
• Investigators are working quickly to determine specific brands or types of commercially produced, prepackaged caramel apples that may be linked to illnesses and to identify the source of contamination.
• This investigation is rapidly evolving, and new information will be provided as it becomes available.

FDA Orders Smoked Seafood Manufacturer to Cease Operations

The U.S. Food and Drug Administration recently ordered Jensen’s Old Fashioned Smokehouse Inc., a processor of smoked fish products in Seattle, Wash., to stop processing, preparing, packing, holding and distributing any food at or from its facility.

The order follows the FDA’s analysis of environmental samples collected during its most recent inspection of the company’s facility, which confirmed the presence of Listeria monocytogenes (L. mono) in the facility, including in food processing and storage areas.

Jensen’s Old Fashioned Smokehouse Inc. is subject to a consent decree of permanent injunction, which was entered by the United States District Court for the Western District of Washington in 2001. Under the terms of the consent decree, the company agreed to comply with requirements to control food safety hazards and ensure that its products are not adulterated.   

The findings of the FDA’s most recent inspection establish that food in the company’s facility is adulterated and led the FDA to issue the order to cease operations under the terms of the consent decree.

In order to resume operations, Jensen’s must meet several requirements, including thoroughly cleaning and sanitizing the facility and hiring an expert to develop a Sanitation Standard Operating Procedure and an environmental microbial monitoring program for L. mono. Jensen’s must also test representative samples of all vacuum-packaged smoked fishery products on hand at the company for L. mono and provide the results to the FDA.

Jensen’s processes smoked fish products and distributes or sells them in its retail store, online and through other businesses in Washington, Oregon and California.

Listeria can cause a serious illness called listeriosis, which can be fatal, especially in certain high-risk groups. These groups include older adults, people with compromised immune systems and certain chronic medical conditions (such as cancer) and unborn babies and newborns. In pregnant women, listeriosis can cause miscarriage, stillbirth and serious illness or death in newborn babies, though the mother herself rarely becomes seriously ill.

Multistate Outbreak of Listeria Infections (Listeriosis)

A total of 8 persons infected with the outbreak strain of Listeria monocytogenes have been reported from two states. Seven were from Maryland and one from California. Among persons for whom information is available, dates that illness was diagnosed range from August 1, 2013 to November 27, 2013. Seven of the eight ill persons were hospitalized. Five of the illnesses were related to a pregnancy; two of these were diagnosed in two mother–newborn pairs, and one in only the newborn. The three other illnesses occurred among adults.  One death was reported in California.  All ill persons were reported to be of Hispanic ethnicity.

Clinical specimens that were collected after February 1, 2014 might not be reported yet due to the time it takes between when a person becomes ill and when the illness is reported. This takes an average of 2 to 3 weeks.

In interviews, ill persons answered questions about foods consumed and other exposures in the month before becoming ill. All patients in Maryland reported consuming soft or semi-soft Hispanic-style cheese and all shopped at different locations of same food store chain (Chain A). Testing of cheese products collected from Chain A stores was performed in Maryland and Virginia.

Virginia’s Division of Consolidated Laboratory Services (DCLS) identified the outbreak strain ofListeria monocytogenes in a sample of Caujada en Terron (fresh cheese curd) collected by the Virginia Department of Agriculture and Consumer Services (VDACS) from a Chain A store. This cheese was likely produced by Roos Foods of Kenton, Delaware and was later repackaged in the Chain A store.  VDACS issued a press release on February 15, 2014 instructing persons who purchased this product not to consume the cheese and to discard any remaining product.  

VDACS subsequently collected pre-packaged Caujada en Terron produced by Roos Foods from Chain A that was not repackaged in the store. The Virginia DCLS identified Listeria monocytogenesfrom these samples; a consumer advisory was issued on February 21, 2014. DNA fingerprinting and whole-genome sequencing will be performed on these isolates. In addition, the Maryland Department of Health and Mental Hygiene has tested samples of pre-packaged cheese products purchased at Chain A stores; those products produced by Roos Foods are preliminarily positive for Listeria monocytogenes. On February 19, 2014, the Maryland Department of Health and Mental Hygiene issued a warning to consumers to not eat any cheese products made by Roos Foods. Their warning stated that Roos Foods cheese products are sold under brand names Santa Rosa de Lima, Amigo, Mexicana, Suyapa, La Chapina, and La Purisima Crema Nica.

FDA posted information about the investigation on February 21, 2014

Further investigation is needed to determine the source of the patients’ illnesses, including whether the illnesses were related to food products that tested positive for Listeria.

Spiral Sliced Ham Recalled Due to Listeria

Gusto Packing, a Montgomery, Ill. establishment, is recalling approximately 67,113 pounds of sliced, spiral ham products due to concerns about possible Listeria monocytogenes contamination, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The hams were shipped to wholesalers for further distribution in Illinois, Indiana, Kentucky and Ohio, while some were exported to Canada.

The following products are subject to recall:

• 45.5-lb. cases, with six individual sized hams each labeled “Centrella Signature, Hardwood Hickory Smoked, Spiral Sliced Ham with Natural Juices” with the case code “71292603304,” packaged on Nov. 29, 2013, having a Use or Freeze by date of “02/06/14.”

• 45.8-lb. cases, with six individual sized hams each labeled “AMISH VALLEY, Fully Cooked, Hickory Smoked Spiral Sliced Ham” with the case code “71292645104,” packaged on Nov. 29, 2013, having a Use or Freeze by date of “02/06/14.”
• 45.8-lb. cases, with six individual sized hams each labeled “AMISH VALLEY, Fully Cooked, Hickory Smoked Spiral Sliced Ham” with the case code “71292645104,” packaged on Nov. 30, 2013, having a Use or Freeze by date of “02/06/14.”
• 31.6-lb. cases, with four individual sized hams each labeled “Ripple Creek Farms, Fully Cooked, Ready To Eat, Hickory Smoked, Spiral Sliced Ham” with the case code “71292603312,” packaged on Nov. 30, 2013, having a Best Before date of “2014 FE 13.”

Packaging labels bear the establishment number “EST. 2516” inside the USDA mark of inspection.  Photos of [Labels]

The problem was discovered when Gusto Packing’s internal sampling program found some of its products tested positive for Listeria monocytogenes. Those products were frozen and held for reconditioning. Later, Gusto Packing found that some of those ham products inadvertently shipped into commerce. The company then informed FSIS.  

 Anyone concerned about an illness should contact a healthcare provider.

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections can occur in older adults and persons with weakened immune systems. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Food Poisoning: Everything You Need Know About Listeria

CDC estimates that approximately 1600 illnesses and 260 deaths due to listeriosis occur annually in the United States Over the last few years the cases of listeria have been declining in the United States The largest listeriosis outbreak in U.S. history occurred in 2011, when 147 illnesses, 33 deaths, and 1 miscarriage occurred among residents of 28 states; the outbreak was associated with consumption of cantaloupe from a single farm .

The Rate of listeriosis cases in the European has been going up.One scientist suggested that this was because of the differences in diet between Europe and the United States.

In the European Union food is recalled  if there is more than 100 listeria bacteria in a gram of food. At that rate most people's immune system can handle it. In the US food is recalled when there is any listeria bacteria in the food sample. There are some food companies that have stopped shipping to the US because of the stricter standards.

Listeria is killed by pasteurization and cooking; however, in some ready-to-eat foods, such as hot dogs and deli meats, contamination may occur after factory cooking but before packaging. Unlike most bacteria, Listeria can grow and multiply in some foods in the refrigerator.

If Listeria gets into the bloodstream it is extremely dangerous. It has the ability to go through the membranes that protect the brain and fetus to protect them from most bacteria.

There are four distinct clinical syndromes:

• Infection in pregnancy: Listeria can grow without symptoms in the vagina and uterus. If the mother becomes symptomatic, it is usually in the third trimester. Symptoms include fever, myalgias, arthralgias and headache. Miscarriage, stillbirth and preterm labor are complications of this infection. Symptoms last 7–10 days.

• After birth infection: There are two forms. One, an early-onset sepsis, with Listeria acquired in utero, results in premature birth. Listeria can be isolated in the placenta, blood, meconium, nose, ears, and throat. Another, late-onset meningitis is acquired through vaginal transmission, although it also has been reported with caesarean deliveries.

• Central nervous system infection: Listeria can infect the brain stem, and the meninges. It can cause cranial nerve palsies,encephalitis, meningitis, meningoencephalitis and abscesses. Mental status changes are common. Seizures occur in at least 25% of patients.

• Gastroenteritis: L. monocytogenes can produce food-borne diarrheal disease, which typically is noninvasive. The median incubation period is 21 days, with diarrhea lasting anywhere from 1–3 days. Patients present with fever, muscle aches, gastrointestinal nausea or diarrhea, headache, stiff neck, confusion, loss of balance, or convulsions.

Listeria has also been reported to colonize the hearts of some patients. The overall incidence of cardiac infections caused by Listeria is relatively low, with 7-10% of case reports indicating some form of heart involvement. There is some evidence that small subpopulations that are more capable of colonizing the heart throughout the course of infection, but cardiac manifestations are usually sporadic and may rely on a combination of bacterial factors and host predispositions.

Bacteremia should be treated for 2 weeks, meningitis for 3 weeks, and brain abscess for at least 6 weeks. Ampicillin generally is considered antibiotic of choice; gentamicin is added frequently for its synergistic effects. Overall death rate is 20–30%; of all pregnancy-related cases, 22% resulted in fetal loss or neonatal death, but mothers usually survive

Listeria is found in food, soil, plants, sewage and other places in nature. Animals and humans can carry Listeria in their intestines without knowing it.

People can get listeriosis by eating meat, fish, dairy products, plants or vegetables contaminated with Listeria. Listeria can get on your food from the soil, water, manure-based fertilizers, and even farm animals that look healthy. You can also transfer Listeria from one food to another by not handling it properly.

Foods that are contaminated with Listeria look, smell and taste normal. Unlike most bacteria, Listeria can survive and sometimes grow on foods being stored in the refrigerator. The good news is Listeria can be killed by cooking food properly.

These steps will help you reduce your risk of getting listeriosis and other foodborne illnesses:

1. Check your fridge temperature. Check the temperature in your refrigerator using a thermometer to make sure it is at 4ºC (40ºF) or below. As the storage temperature increases, so does the growth of Listeria in foods. The higher the number of bacteria in foods, the greater the risk of getting sick.
2. Clean your fridge often. Wash and disinfect your refrigerator regularly. The more often it is cleaned, the less chance that Listeria will be transferred from contaminated food and surfaces to non-contaminated foods.
3. Use leftovers safely. Keep leftovers for a maximum of four days, preferably only 2-3 days, and reheat them to an internal temperature of 74ºC (165ºF) before eating them.
4. Pay attention to "Best before" dates. "Best before" dates do not guarantee product safety, but they indicate how long the unopened products will retain their freshness and high quality. Once a package is opened, the "best before" date no longer applies. In general, after opening, refrigerated ready-to-eat (RTE) foods should not be stored in the refrigerator for longer than 4 days, and preferably only 2-3 days.
5. Serve and store food quickly. Serve food right away, and refrigerate or freeze perishable food, prepared food and leftovers within two hours. Avoid letting foods sit at temperatures between 4ºC (40ºF) and 60ºC (140ºF).
6. Cook thoroughly. Cook food completely, using a clean thermometer to measure the temperature. Follow package directions. Read and follow all package labels and instructions about food preparation and storage.
7. Separate meat from produce. Keep raw meats, poultry and seafood separate from produce and RTE foods in your shopping cart and fridge. Use a separate cutting boards for raw meats, poultry and seafood and one for washed fruits/vegetables and RTE foods.
8. Wash your hands. Wash your hands with soap and water for at least 20 seconds before, during and after handling food, using the bathroom, changing diapers or handling pets.
9. Wash produce. Wash fruits and vegetables well before you eat them.
10. Defrost safely. Never defrost food at room temperature. Defrost in the refrigerator, in the microwave, or in cold water (replaced every 30 minutes).
11. Clean before re-using. To avoid cross-contamination, clean all knives, cutting boards, thermometers and utensils that touched raw food before using them again. Change dishcloths daily, and avoid using sponges since they are hard to keep clean.
12. Sanitize. After handling foods in the kitchen, especially raw foods like meat and fish, thoroughly clean and sanitize all surfaces used for preparing food. Use a kitchen sanitizer (following the directions on the container) or a bleach solution (5 ml household bleach to 750ml of water), and rinse with water.

On top of these tips, high-risk people should avoid eating the following foods:

• hot dogs, unless reheated until steaming hot
• deli meats, unless dried and salted or heated until steaming hot
• raw or unpasteurized dairy products, including soft and semi-soft cheese, such as Brie, Camembert and blue-veined cheese.
• pâté and meat spreads, unless frozen, canned or shelf-stable
• refrigerated smoked seafood and fish. Frozen smoked seafood and fish are of lower risk, with fully cooked, canned or shelf-stable being the safest alternatives.
• raw or undercooked meat, poultry and fish
  Pregnant women should not change kitty litter.