Well Luck Co., Inc., a Jersey City, N.J., establishment, is recalling approximately 50,000 pounds of instant noodle products that were ineligible for import to the U.S., the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

Well Luck Co., Inc., is recalling the instant noodle products because they do not meet product inspection or exemption requirements for poultry, beef, and pork. The foreign inspection system of the country where the beef, poultry, and pork ingredients originated, China, has not been deemed to be equivalent as required by federal regulations.

The following product is subject to recall:

• Cases of 12 packages containing five 110g-packs of “JIN MAI LANG Instant Noodles, Stew Beef Flavour.” Each package bears a use by date of 10/5/2010. Each case bears a case code of 42894.
• Cases of 12 packages containing five 112g-packs of “JIN MAI LANG Instant Noodles, Stew Pork Flavour.” Each package bears a use by date of 10/8/2010. Each case bears a case code of 42895.
• Cases of 12 packages containing five 110g-packs of “JIN MAI LANG Instant Noodles, Spicy Beef Flavour.” Each package bears a use by date of 10/8/2010. Each case bears a case code of 42896.
• Cases of 12 packages containing five 110g-packs of “JIN MAI LANG Instant Noodles, Spicy Beef Flavour.” Each package bears a use by date of 10/8/2010. Each case bears a case code of 42896.
• Cases of 12 packages containing five 110g-packs of “JIN MAI LANG Instant Noodles, Spicy Hot Beef Flavour.” Each package bears a use by date of 10/8/2010. Each case bears a case code of 42897.
• Cases containing 18 143g-packs of “JIN MAI LANG Instant Noodles, Korean Style, Stew Beef Flavour.” Each pack bears a use by date of 10/9/2010. Each case bears a case code of 42903.
• Cases containing 18 143g-packs of “JIN MAI LANG Instant Noodles, Korean Style, Stew Pork Flavour.” Each pack bears a use by date of 10/9/2010. Each case bears a case code of 42904.
• Cases containing 18 141g-packs of “JIN MAI LANG Instant Noodles, Korean Style, Spicy Beef Flavour.” Each pack bears a use by date of 10/9/2010. Each case bears a case code of 42905.
• Cases containing 18 140g-packs of “JIN MAI LANG Instant Noodles, Korean Style, Mushroom Chicken Flavour.” Each pack bears a use by date of 10/12/2010. Each case bears a case code of 42936.
• Cases containing 12 116g-bowls of “JIN MAI LANG Instant Noodles, Stew Beef Flavour.” Each pack bears a use by date of 10/9/2010. Each case bears a case code of 42920.
• Cases containing 12 116g-bowls of “JIN MAI LANG Instant Noodles, Stew Pork Flavour.” Each pack bears a use by date of 9/28/2010. Each case bears a case code of 42921.
• Cases containing 12 119g-bowls of “JIN MAI LANG Instant Noodles, Stew Pork Flavour.” Each pack bears a use by date of 10/9/2010. Each case bears a case code of 42922.
• Cases containing 12 110g-bowls of “JIN MAI LANG Instant Noodles, Mushroom Chicken Flavour.” Each pack bears a use by date of 10/9/2010. Each case bears a case code of42919.
• Cases containing 12 83g-cups of “JIN MAI LANG Instant Noodles, Stew Beef Flavour.” Each pack bears a use by date of 10/10/2010. Each case bears a case code of 42934.
  Cases containing 12 86g-cups of “JIN MAI LANG Instant Noodles, Stew Pork Flavour.” Each pack bears a use by date of 10/10/2010. Each case bears a case code of 42933.
  Cases containing 12 83g-cups of “JIN MAI LANG Instant Noodles, Spicy Pork Flavour.” Each pack bears a use by date of 10/10/2010. Each case bears a case code of 42932.

The problem was discovered after FSIS identified the products in the marketplace. The instant noodle products were distributed to retail establishments nationwide.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS works with other federal agencies to ensure the safety of imported meat, poultry and processed egg products. The Animal and Plant Health Inspection Service issues import permits based on animal health considerations, specific to a country or region. Customs and Border Protection provides oversight of all products entering the United States.

Two companies, Ecolab and AvidBiotics, are cooperating to develop new food safety techniques associated with preventing foodborne illness bacteria in red meat. The companies are currently working specifically with E. coli O157:H7 bacteria. E. coli bacteria is a foodborne illness which can cause diarrhea, nausea, and other food poisoning symptoms. E. coli prevention is especially important as it can lead to the development of a fatal complication known as Hemolytic Uremic Syndrome (HUS) in children and individuals with weak immune systems. The companies are attempting to make commercially available a proprietary protein-based antibacterial technology that can be used to target bacteria such as E. Coli.  According a statement in the publication by Timothy Mulhere, Senior Vice President of Ecolab,

Ecolab is committed to helping customers reduce their food safety risks, offering multiple interventions to help ensure a safer global food supply. We will work with AvidBiotics to further develop this platform technology to complement and further strengthen our industry-leading suite of antimicrobial food safety solutions for the food processing market. 

As researchers continue to better understand foodborne bacteria including E. coli, Salmonella, and Listeria, new advancements will aid in ensuring a safer food supply.

Yesterday, CBS News broke the story that a lab has confirmed the Salmonella Montevideo multi-state outbreak was linked to the Daniele International, Inc. recall of sausage products. The Food Safety Inspection Service posted the company’s voluntary recall on January 23, 2010 because of possible contamination by Salmonella.

According to the article:

A strain of Salmonella has been linked to an outbreak that made 189 people sick in 49 states Monday during testing at the University of Iowa. Thirty-five people have been hospitalized from the strain since July, but no deaths have been reported.

The Centers for Disease Control and Prevention, the Food and Drug Administration and the Department of Agriculture’s Food Safety and Inspection Service are investigating the outbreak.

According to the University of Iowa, on Saturday, Daniele International recalled more than 1.2 million pounds of its ready-to-eat sausage products because of a possible salmonella contamination. The Iowa Department of Public Health investigated a case of salmonella poisoning in the state and found leftover sausage in the patient’s home and sent the meat to the University of Iowa’s Hygienic Laboratory for testing. Using DNA fingerprinting, the lab confirmed the sausage matched the same strain as the national outbreak.  

Scientific advancements in DNA analysis have allowed matching of bacterial strains in infected individuals with that of bacteria found in contaminated food products. Once an individual becomes sick with symptoms associated with a bacterial infection, such as Salmonella, researchers usually conduct interviews and try to discern what an individual has recently eaten. This helps track down potential sources of Salmonella.  This source identification and recall will help prevent further spread of the Salmonella outbreak.

Farmer’s Weekly Interactive, a British magazine devoted to the agribusiness industry, issued a report yesterday regarding new advancements in detection of possible foodborne illnesses in both pigs and poultry. According to the article, Polymerase Chain Reaction (PCR) is a research method which takes DNA or RNA and multiplies it rapidly so that the organism can be identified. This process can be used to detect possible sources of food poisoning including Salmonella, Campylobacter, and Listeria.

Listeria is a common source of foodborne illness in meat and meat products. Listeria can also be found in soft cheese and can cause miscarriage in pregnant women. Additionally, Listeria can cause fever, stomach pain, and nausea. Campylobacter can be a potential source of food poisoning in poultry and related products. In addition to intestinal problems, Campylobacter can lead to arthritic problems and Gullain-Barre Syndrome. Salmonella causes abdominal pain, nausea as well as diarrhea. In addition, Salmonella, in rare instances, can infect an individual’s blood stream causing further complications.

According to Farmer’s Weekly, PCR is unique because it allows a laboratory researcher to identify a pathogen even though only trace amounts of it were found on the source.  The article indicates that countries throughout Europe are habitually utilizing this technique to identify possible viruses and other pathogens. USDA has researched this potential source of detection for several years and research has been conducted at labs throughout the United States. Guidelines for polymerase chain reaction usage in relation to certain foodborne illness pathogens have been established by the Food Safety Inspection Service (FSIS). Herds and flocks of animals are frequently tested as a precautionary measure. If something abnormal appears in the result, PCR can aid researchers in determining which strain of a particular virus is present. This makes treatment more effective and diagnosis much quicker.

Since 2007, the Hawaii Department of Agriculture has been working in conjunction with the USDA on implementation of a Radio Frequency ID (RFID) pilot program. According to the department’s website, this research project, aimed at developing practical food tracking methods, links the Hawaii Department of Agriculture with local farmers. The farmers place RFID tags in containers of food products. The tags then collect data on the time of shipment, temperature, and humidity. In addition, farmers enter data through the tagging system regarding which pesticides were used as well as planting and harvesting dates. This project could lead to implementation of RFID food traceability systems throughout the country. The data gained through this pilot program will aid the government in developing the most efficient and effective methods of tracking goods throughout the system. When a food poisoning outbreak occurs, this system could lead to a quick identification of the source, whether it be E. coli, Salmonella, or some other form of infection, and prevent additional spread of the foodborne illness.

On January 22, 2010, the Center for Disease Control and Prevention (CDC) reported that it was looking into a Salmonella outbreak that has spread to 38 states. According to the news update entitled Multistate Outbreak of Salmonella Montevideo, Salmonella serotype Montevideo has infected 184 people.  No one has ever died from the food poisoning; however, several individuals have been admitted to hospitals. Salmonella, a form of foodborne illness, causes diarrhea, stomach pain, and fever. In addition, although most individuals experience only mild symptoms, the CDC article states that untreated Salmonella can be fatal in certain cases where it travels into an infected individual’s bloodstream. The source of the Salmonella Montevideo outbreak is unknown as of yet. Currently, the CDC and other health agencies are attempting to determine the origin of the Salmonella infection in order to prevent additional cases.

According to the CDC, Cyclospora is a parasite that can cause foodborne illness in individuals who consume contaminated food or water. Derived from infected fecal matter, individuals who consume contaminated food or water will experience nausea, vomiting, diarrhea, tiredness, as well as symptoms similar to that of the flu. This condition is known as Cyclosporiasis.  The incubation period for Cyclospora is one week and symptoms may persist for weeks. In addition, relapse is possible. Cyclospora is a form of foodborne illness that is more common in the tropics than in the United States, however, cases linked to imported contaminated fruits and vegetables have been reported. Individuals traveling to tropical regions should be aware of this foodborne illness and take necessary precautions.

Louisiana politicians and oyster industry lobbyists converged on Capital Hill this week. The Louisiana oyster industry is battling a potential FDA regulation that would impact oyster production. In November 2009, Louisiana lawmakers successfully petitioned for a postponement of these bans. Check out one of my earlier blogs on this subject.

The FDA is concerned with a possible bacterial infection known as Vibrio Vulnificus. The FDA Vibrio reduction plan would prohibit sales of untreated oysters caught during the summer. This restriction would take effect in 2011 and could have significant economic impacts upon the Louisiana oyster industry.

According to the FDA, Vibrio death is rare, but possible. Vibrio infections manifest as fever, chills, nausea, diarrhea, vomiting, and skin lesions. An individual can also suffer from shock. Stay tuned to see how this all shakes out.

Yesterday, Daniele Inc. of Rhode Island announced the recall of  1.24 million pounds of peppered salami and other meat products after Oregon officials linked Daniele’s products with an outbreak of Salmonella montevideo. In addition to diarrhea and vomiting, Salmonella food poisoning, known as Salmonellosis, can cause fever, nausea, and can be potentially fatal if a person’s immune system is not strong enough to battle the infection. 

Between July 1st and January 22nd, 184 people in 38 states have fallen ill with salmonellosis. Daniele International, Inc. suspects that black pepper used in the recalled products maybe the source of the Salmonella.  

Here is the company’s official release:

Daniele, Inc. announced today it is initiating a voluntary recall
of its Pepper Coated Salame products because of possible concerns about salmonella.
Preliminary results indicate that eleven ill individuals had consumed salame products from
“Daniele Italian Brand Gourmet Pack.” State and federal health officials have been unable to
confirm a direct link between the illnesses and any Daniele product.

As recently as yesterday, Daniele’s Rhode Island facilities were inspected by the state’s
Department of Health and the company was found to be meeting all regulatory and food safety
standards. According to the Rhode Island Department of Health, Daniele Inc. has been working
diligently with the department and U.S. Department of Agriculture to help identify the source of
the contamination.

“Our family business has been producing premium gourmet products for over 60 years,” said Vice
President of Sales Davide Dukcevich. “While we conduct further tests, our goal right now is to
take prudent, proactive measures to do everything possible to remove any products that do not
meet our high standards for quality and taste.”

Anyone having any of the following products with the following UPC should return the product for
a full refund at the point of purchase.

• Daniele All Natural Salame “Coated with Coarse Black Pepper) (10oz) 736436003802
• Daniele Brand Gourmet Pack (Emballage Assorti Gourmet Italian) (500g)736436707373
• Daniele Deli Selection (20 oz)736436531024 / 736436854350
• Daniele deli Selection (32oz) 736436720037
• Daniele Gourmet Combo Pack (16 oz) 736436707380
• Daniele Gourmet Deli Selection (Assortment De Fines Charcuterie Italienne) (400g)
736436530131
• Daniele Gourmet Italian Deli Selection (600g) 736436720051
• Daniele Italian Brand Gourmet Pack (16 oz) 736436707335 / 736436857313
• Daniele Italian Brand Gourmet Pack (8oz) 736436847291
• Daniele Natural Salame Coated with Coarse Black Pepper (catch weight)
• Daniele Pepper Salame (catch weight) and EW. 736436303308
• Daniele Salame Bites Pepper Salame (7oz) 736436200393
• Daniele Surtido Fino Italiano (340g) 736436857092
• Daniele Surtido Fino Italiano (454g) 736436707335
• Dietz & Watson Artisan Collection Baby Genoa Pepper Salame (catch weight)
• Dietz & Watson Artisan Collection Party Platter Pack (8 oz) 031506847103
• Boar’s Head All Natural Salame (Coated with Coarse Black Pepper) (8oz) 042421160758
• Black Bear Baby Genoa Pepper Salame (9oz) 630003950226

Park 100 Foods, Inc., a Kokomo, Ind., establishment, is recalling approximately 19,200 pounds of frozen chicken pot pie products that may contain foreign materials, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced.

The following product is subject to recall:

2.5-pound cartons of “Market Day®, CHICKEN POT PIE, Made With All White Chicken Meat.”

Each carton bears a Julian date “28209″ which is located on the right side panel, an order number “7138″ and the establishment number “P-6882″ inside the USDA mark of inspection. The products were produced by Park 100 Foods on October 9, 2009, and were distributed by Market Day through Internet or catalog sales in Delaware, Florida, Illinois, Indiana, Iowa, Kentucky, Maryland, Michigan, Missouri, New Jersey, Ohio, Pennsylvania, Virginia, West Virginia and Wisconsin.

The problem was discovered after Market Day received a customer complaint about finding metal straight pins in the product.  Anyone concerned about an injury from consumption of this product should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers (including restaurants) of the recall and that steps are taken to make certain that the product is no longer available to consumers.