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Food manufacturers may soon have additional incentive to add yet another weapon – ultraviolet light – to their arsenal in the continuing battle against food-borne pathogens.

Meat processors already go to incredible lengths to clean and sanitize their facilities, but are consistently searching for newer and better technology to sterilize the plant environment. Unfortunately, bacteria such as L. monocytogenes (“Listeria”) can sometimes survive in trace amounts for extended periods in food processing facilities, even though processors dedicate a full shift each day to cleaning disassembled equipment, conveyor belts, walls, ceilings and floors with high-pressure steaming water and powerful sanitizers.

Cleaning aside, a new study published in the journal Foodborne Pathogens and Disease confirmed that Listeria contamination could be significantly reduced on a broad range of conveyor belt surfaces by exposure to UV light. In a controlled environment, researchers introduced the pathogen to conveyor belts made from four different materials and then studied the effects of UV light application at two different intensities and two different time intervals (one and three seconds). After application of UV light for three seconds, the bacterial counts were reduced to below detection levels on three of the belts, and the survival populations on the fourth were considerably diminished. Click on the following link to view an abstract of the Listeria UV Study.

Notably, Listeria has always created unique challenges for industry because of its ability to grow and survive over a broad temperature range. In addition to its natural ability to propagate in cold temperatures, it can also sometimes persist, and be difficult to remove entirely from, food product contact surfaces.

This inherent resilience, of course, can also have a significant economic impact for processors. In 2009, for instance, seven voluntary and precautionary recalls (involving over 45,000 pounds of meat) were announced as a result of possible Listeria contamination. And as we recently reported, the average cost to food companies for a single recall can range as high as approximately $10 million, in addition to potential brand damage and lost sales.

In any event, while researchers and industry continue to assess this promising new data regarding the potential efficacy of UV light on different product contact surfaces, the American Meat Institute Foundation (AMIF) is also inviting pre-proposals on research for controlling Listeria on ready-to-eat meat and poultry products.

Hopefully, such collective efforts will illuminate a clearer path to new and effective interventions designed to eradicate, to the best extent possible, these and other persistent food-borne pathogens.

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According to the FDA, Service Smoked Fish Corp. (based in Brooklyn, New York), has announced a voluntary recall of certain Brooklyn's BEST brand SMOKED NOVA SALMON.

The Smoked Nova Salmon affected by the recall was vacuum-packed in clear, plastic bags of various size packages including 3 oz., 4 oz., 8 oz., 12 oz., 16 oz., and random weight sides with the brand name "Brooklyn's BEST" appearing on a circular label inside the vacuum bag. A "Use-By" date appears on the bottom of the gold board. Units with "Use-By" dates of 12/03/09 through 12/19/09 are being recalled. The product was also air-packed in bulk boxes. Air-packed units with lot numbers 060 through 043 are being recalled. No other use-by dates or lots numbers are involved in this recall.  Click on the following link to view a copy of the FDA Recall Release.

The Smoked Nova Salmon was distributed in the greater New York area, New Jersey, Connecticut, and the areas of Baltimore, MD, Los Angeles, CA, and Portland, Oregon. Consumers may have purchased the product from retail food stores.

The company announced the recall following the discovery of Listeria monocytogenes during routine product sampling. The company has ceased the production and distribution of the product, and is working with the FDA to investigate the potential source of the problem.

It is also important to note that, to date, there have been no illnesses associated with the consumption of these products. Nevertheless, consumers who may have purchased the above "Use-By" dates or lot codes of "Brooklyn's BEST" brand SMOKED NOVA SALMON are urged to return it to the place of purchase for a full refund. Consumers with questions, or who need additional information, are invited to contact the company at 718-388-4067.

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According to the FDA, Kellogg has announced a voluntary and precautionary recall of various waffle products produced at its Atlanta facility.

During routine sampling of a product that had not been distributed into commerce, Listeria was discovered in a product sample. In turn, Kellogg elected, in an abundance of caution, to issue a voluntary and precautionary recall of a limited number of products produced at the same facility. Click on the following link to view the FDA Recall Release.

The following waffle products are affected by the precautionary recall:

• Kellogg's® Eggo® Cinnamon Toast waffles, 10-count package, UPC code 3800040440 with Best If Used Before" dates beginning with:NOV22 10 EA, NOV23 10 EA and NOV24 10 EA.

• Kellogg's® Eggo® Toaster Swirlz™ Cinnamon Roll Minis eight-count package, UPC code 3800023370 with a "Best If Used Before" date beginning with NOV15 10 EA.

Following the discovery of the single positive sample, Kellogg also immediately and voluntarily ceased production at its Atlanta facility, began an investigation to determine a possible cause of the contamination, and also initiated a regimen of cleaning and sanitizing. According to reports, Kellogg plans to fully execute its hygienic restoration plan under GDA before it resumes any production at the facility.

It is also important to note that the recall is a precautionary measure and, to date, no reported illnesses have been associated with the consumption of any Kellogg waffle products.

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According to the FDA, Quesos Mi Pueblito has announced a voluntary recall of certian cheese products because they may have the potential to be contaminated with Listeria monocytogenes. Click on the following link to view the FDA Recall Reslease.

The specific products affected by the recall, with "sell by dates" from February 2, 2009 to the present, are as follows:

• LA FE OAXACA STRING CHEESE: [USP: 0 23545 40115 6] 14 oz. pack (plastic package);

• EL VIEJITO OAXACA CHEESE: [USP: 7 18122 18071 4] 14 oz. pack, 10 lb. ball (plastic package);

• MI PUEBLITO COTIJA/AñEJO: [USP: 0 24077 10221 4] vacuum packed in plastic wrap by specific weight (plastic wrapped);

• MI PUEBLITO CUAJADA FRESCA: [USP: 0 24077 10216 0] 14 oz. pack (plastic wrapped);

• MI PUEBLITO QUESO COLOMBIANO DE ARRIERO: [USP: 0 24077 10219] 1 / 8 oz. pack (plastic package);

• MI PUEBLITO QUESO MOLIDO: [USP: 0 24077 10211 5] 14 oz. pack (plastic package);

• MI PUEBLITO QUESO COTIJA TRIANGULO: [USP: 0 24077 10220 7] 14 oz. pack (plastic package);

• MI PUEBLITO QUESO FRESCO: [USP: 0 24077 100258] 14 oz. pack, 10 lb. ball (plastic package);

• MI PUEBLITO QUESO FRESCO DE RANCHO: [USP: 0 24077 10215 3] 14 oz. pack (plastic clam shell container, plastic wrap);

• MI PUEBLITO QUESO CASERO: [USP: 0 24077 10222 1] 14 oz. pack (plastic clam shell container, plastic wrap);

• MI PUEBLITO QUESO OAXACA: [USP: 0 24077 10224 5] 14 oz. pack (plastic package);

• MI PUEBLITO REQUESON: [USP: 0 24077 10200 9] 15 oz. pack (plastic package); and

• MI PUEBLITO SERRANO: [USP: 0 24007 10200 0] 16 oz. pack (plastic package).

The recalled products (produced by the company in Passaic, New Jersey) were distributed through Puebla Foods, Inc. to retail stores and wholesalers in New Jersey, New York, Maryland, Delaware, and Virginia. Click on the following link to view the affected Product Labels. The potential problem was discovered through routine sampling and analyses conducted by the New Jersey Department of Health.

It is also important to note that, to date, no illnesses have been associated with the consumption of these products. Nevertheless, consumers who have purchased these products are urged to return them to the place of purchase for a full refund.

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According to the FDA, SUPERVALU has announced a voluntarily recall of frozen Culinary Circle Gourmet Macaroni and Cheese products because they may have the potential to be contaminated with listeria monocytogenes.

The products affected by the recall include Culinary Circle Gourmet Macaroni and Cheese (a frozen product) sold in 38 oz. packages with a UPC# of 41130 38704. The products were sold at numerous SUPERVALU-owned stores including Acme, Albertsons, biggs, Cub Foods, Farm Fresh, Hornbacher’s, Jewel-Osco, Lucky, Shaw’s/Star Market, Shop ‘n Save, and Shoppers Food & Pharmacy. Click on the link to view the FDA Recall Release.

It is important to note that there have been no reported illnesses associated with the consumption of these products. Rather, the possibility for contamination was identified through routine microbiological sampling at the manufacturing facility.

In turn, because the safety of its customers is a top priority of the company, SUPERVALUE has elected, in an abundance of caution, to issue a precautionary and voluntary recall of these products.  Health officials also remind consumers that thoroughly cooking all raw foods will typically destroy any pathogens that may be present, and render such products safe

Customers who have purchased the affected product can bring it back to their SUPERVALU-owned store for a full refund or exchange.

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Researchers at the University of Arkansas have discovered some new ways to greatly inhibit the presence of pathogens in food.

According to a recent study, infusing chicken meat with a combination of organic acids (acetic, citric, lactic, malic and tartaric) and select plant extracts (from grape seeds and green tea) can drastically reduce the amounts of E. coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium that may be present.

Not suprisingly, even better results were obtained when the expirimental technique was coupled with small amounts of irradiation.  In this regard, the researchers believe that a combination of organic acids and plant extracts, coupled with very small amounts of irradiation, could ultimately provide the optimal amount of protection against a wide range of food-borne illnesses.

According to Navam Hettiarachchy, a UA food science professor who supervised the project, "we want to determine the least amount of plant extracts that we can use, and the least amount of irradiation dosage, to get the best inhibitory effect."

Although research is continuing, Hettiarachchy has confirmed that at least one poultry company has expressed interest in the project. In turn, to achieve the maximum food safety benefit, Hettiarachchy also remains "hopeful that, with time, the public will become aware of irradiation processing so that they accept [the technology]." 

Although we'll leave it to others to interpret those tea leaves, we will, at the very least, continue to report on new developments. 

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Chang Farms (of Whatley, Massachusetts) has announced a voluntary recall of select Soy Bean Sprouts following the discovery of Listeria monocytogenes during FDA product testing.

The affected products were labeled under the Chang Farm Brand as “Soy Sprouts,” and have a “Sell By” date of July 17, 2009. The soy bean sprouts, packaged in 10 lb bags (bulk) and 12 oz plastic bags (retail), were distributed to retail stores and wholesalers throughout Massachusetts, Connecticut, New York and New Jersey. To date, no illnesses have been associated with the consumption of these products. Click on the following link to view a copy of the FDA Recall Release.

According to the FDA, retail stores and wholesalers who have received these products should remove them from shelves. In turn, consumers are being instructed to either discard any affected products, or return them to the place of purchase for a refund.

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Chang Farm, a Massachusetts company, has issued a voluntary recall of various bean and soy sprouts because of possible Listeria monocytogenes contamination. The sprouts were distributed to restaurants and retail stores throughout Connecticut, Massachusetts, New York, and New Jersey. Click on the following link to view the FDA Recall Notice.

According to the FDA, the contamination was discovered after a product sample (obtained from a retail store in New York) tested positive for Listeria. To date, no illnesses have been associated with the recalled sprouts.

The affected products, labeled as Chang Farm Brand soy sprouts and bean sprouts, are packaged in 10-pound bags (bulk) and 12-ounce plastic bags (retail). The soy sprouts have a “Sell By” date of May 23, 2009 or May 24, 2009, and the bean sprouts have a “Use By” date of May 23, 2009 or May 24, 2009.

All grocery stores, food services, and other retailers in Massachusetts, Connecticut, New York, and New Jersey are being advised to remove the recalled products from their shelves. In turn, consumers should either discard the products, or return them to the place of purchase.

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In recent years, we have witnessed a large increase in the number of reported food-borne illnesses and outbreaks. As a result of improved governmental surveillance, aided by PulseNet and OutbreakNet, more food-borne illnesses and outbreaks are being identified. In turn, as food companies attempt to overcome these trends, new antimicrobial interventions are receiving even greater attention.

One of the most promising food safety technologies is a post-packaging pasteurization technique known as High Pressure Processing (“HPP”). HPP can be used for a wide variety of perishable foods, and works by uniformly applying up to 87,000 psi of hydrostatic pressure to prepackaged foods for up to three minutes. The application of high pressure to the product inactivates both spoilage microorganisms and harmful pathogens by causing the microbial cell membrane to become more porous, and by inactivating enzymes vital for microbial survival. This process, which the American Pasteurization Company (“APC”) has been performing on behalf of customers for years, reduces microorganisms and increases shelf-life significantly.

Notably, the USDA-FSIS currently regards high pressure processing as a valid intervention method for Listeria monocytogenes in prepackaged, ready-to-eat meat products. Because the pressure is hydrostatic (think of a grape in a bottle), there is no impact on the texture or flavor of products that are treated. Other applications include ready-to-eat meat and poultry products, guacamole, fresh salsa, humis, raw and marinated meats, seafood, oysters, dips, wet salads, and various cheese products. The list of appropriate uses and products, of course, continues to expand daily.

Additional benefits of HPP include:

• Dramatically increasing the safety of food products;

• Affording greatly enhanced brand equity protection;

• Extending the optimal freshness of food products using a non-thermal technology;

• Dramatic extension of shelf life;

• Allows reformulation to reduce or eliminate dependency on added microbial inhibitors;

• Facilitates the migration of many products from frozen to fresh; and

• For USDA plants, HPP is considered an effective intervention and helps processors comply with current Listeria regulations.

APC is the first company in the United States to offer HPP on a commercial tolling basis. This arrangement is extremely beneficial to customers because, once pre-packaged foods are received from customers and treated, the products can be custom labeled, packed and shipped directly from APC’s USDA-inspected facility to end-users. Moreover, recent advances in pressure equipment have significantly lowered the cost of use.

To date, APC has successfully processed more that 50 million pounds of food products for more than 30 separate food processors. APC is located in Milwaukee, and because it does not manufacture food (it only makes food safer), the company does not compete with its customers.

Thus, for food companies looking to utilize this new technology on a commercial tolling basis, without incurring the necessary infrastructure costs, don’t hesitate to contact Greg Zaja (of APC’s Research and Development Group) for more information.

Special thanks to APC (www.pressurefresh.com) for helping make our food safer.

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