Caito Foods, LLC, an Indianapolis-based company has issued a voluntary recall for melon products sold in 16 states after being linked to a salmonella outbreak. The FDA said Friday that the recall includes their cut watermelon, honeydew and cantaloupe. The fruit has been sold under various brands or labels at Kroger, Walmart, Trader Joe's, Target and Whole Foods. The affected states are Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Minnesota, Missouri, Nebraska, New York, North Carolina, Ohio, Pennsylvania, Tennessee, West Virginia and Wisconsin.
Salmonella Carrau can cause serious and sometimes fatal infections in young children, the frail or elderly, and those with compromised immune systems. Healthy people infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal discomfort. In rare cases, Salmonella can result in an infection in the bloodstream. The CDC and FDA has linked 93 illnesses to the strain of Salmonella under investigation.
When choosing produce, try to find products that are grown as locally as possible. This does not guarantee their safety, but it does limit the amount of people and locations that have been involved in getting it to you, and generally means it has been sitting around for a shorter amount of time. Although this recall is for cut melon, when preparing your own whole produce, remember to follow the most important food safety rule: wash all produce thoroughly. CitroBio Fresh Food Wash helps to control pathogens such as E. coli, Salmonella, Listeria and more.
Making homemade sushi can save you a lot of money if you are a regular sushi eater. Many establishments even offer fun classes where you can learn to make your own rolls! Making sushi at home can be fun and safe if you follow common food safety rules.
Sushi-grade fish is just a label that doesn’t have a specific guideline, but this label generally means the fish has frozen to kill any parasites before being consumed raw. Many sushi-grade products are flash-frozen with liquid nitrogen right on fishing boats. This preserves freshness and texture, and maintains the same experience you would receive eating fish at a sushi restaurant.
When selecting fish at the store or market, research to make sure they are reputable. You want a market that is busy and is constantly having to replenish its stock of fish. Don't be afraid to ask questions, like where the fish came from, how long it’s been there, if it was processed at the store and how they avoid cross-contamination once it’s there. Most importantly, be sure to touch and smell the fish. It should not smell “fishy,” but should have an ocean smell. Make sure the colors are vibrant and the fish looks healthy.
Any time you are handling raw food, be sure you wash your hands first before handling the food, and wash your hands before touching any surfaces, tools, or ingredients. Use separate plates for everything. Always keep the fish a distance away from hot, cooked foods and sources of heat or sunlight, and be sure to keep it at a safe temperature.
CitroBio Fresh Food Wash can be used while making sushi to help reduce the risk of foodborne illness. It does not change the flavor, color, texture, or small of food. To learn more, read our seafood page. Buy CitroBio on Amazon today!
The Food and Drug Administration has begun sampling frozen berries for several viral and bacterial hazards, to protect consumers and ensure food safety. This sampling is expected to last around 18 months. The agency is collecting domestic samples in retail packaging from processors, distribution centers, warehouses, and retailers; as well as imported samples from ports of entry, importer warehouses, and storage facilities. Two thousand samples in all will be tested. If the FDA detects contaminants, the agency will notify the public and take appropriate action to stop an impact on public health.
The FDA has reported three hepatitis A virus and one norovirus outbreak linked to frozen berries in the United States over the past several years. While these are small numbers, these foodborne illnesses can be serious. Hepatitis A symptoms typically start 2 to 6 weeks after exposure to the virus and are more likely in adults and kids older than 6. HAV can cause vomiting and diarrhea, as well as fever, loss of appetite, darker than usual urine (pee), jaundice (when the skin and whites of the eyes look yellow), and abdominal (belly) pain. Norovirus symptoms include diarrhea, abdominal pain and vomiting typically begin 12 to 48 hours after exposure. Norovirus symptoms last one to three days, and most people recover completely without treatment. However, for some people - especially infants, older adults and people with underlying disease - vomiting and diarrhea can be severely dehydrating and require medical attention.
Frozen berries are used as ingredients in many foods without cooking, which enhances the danger of foodborne illness. Freezing preserves the berries but does not kill viruses that can survive at low temperatures. Berries are also delicate and have many crevices that can harbor pathogens. If farm or packing facility workers do not use proper hand hygiene, and storage surfaces aren't properly cleaned, foodborne illnesses can easily spread.
When choosing produce, try to find products that are grown as locally as possible. This does not guarantee their safety, but it does limit the amount of people and locations that have been involved in getting it to you, and generally means it has been sitting around for a shorter amount of time. When preparing food, remember to follow the most important food safety rule: wash all produce thoroughly. CitroBio Fresh Food Wash helps to control pathogens such as E. coli, Salmonella, Listeria and more.
Jensen Tuna of Louisiana is voluntarily recalling frozen ground tuna imported from JK Fish, because it may potentially be contaminated with Salmonella. The frozen product, individually packaged in clear plastic one-pound bags, is sold in white wax 20 lb. boxes. The product is only sold as a wholesale case with twenty bags in each case. The lot numbers are z266, z271 and z272. No other tuna products are impacted or part of this recall.
The product was sold to wholesalers in Connecticut, Iowa, Illinois, Minnesota, North Dakota, New York, and Washington. These wholesalers further distribute the product to restaurants and retail locations. The product was distributed from November 30, 2018 to March 15, 2019. Restaurants and retailers should check with their suppliers and not sell or serve recalled frozen ground tuna and should wash and sanitize locations where recalled ground tuna was stored. Consumers with concerns should ask their restaurants and retailers whether the tuna dish they are purchasing contained the recalled ground tuna.
CitroBio Fresh Food Wash can help reduce the risk of Salmonella infection. View our products page to learn more.
Health officials throughout the U.S. are investigating a multistate outbreak of salmonella carrau linked to pre-cut melon from Indianapolis-based Caito Foods, LLC.
Caito Foods issued a recall late last week for pre-cut watermelon, honeydew, cantaloupe and fruit medley. The recalled products were packaged in clear, plastic clamshell containers and distributed to multiple stores, including independent retailers. The recalled products have also been sold under various brands or labels at Kroger, Walmart, Trader Joe’s, Target and Whole Foods.
Health officials advise consumers to check packaging to determine if the melon was distributed by Caito Foods, and if so, to dispose of the products. They also advise consumers to dispose of any pre-cut melon products if they are unsure of where it was produced. Retailers and restaurants should not sell or serve the recalled products, say health officials.
In nine states, 93 cases have been reported, with illnesses starting on dates ranging from March 4 to March 31, according to the Centers for Disease Control and Prevention. In Illinois, five cases have been reported in the northeastern part of the state from mid-to-late March, according to the Illinois Department of Public Health.
IDPH is still investigating where the melon products were distributed in the state, so others could potentially be exposed in the state, according to an IDPH press release.
Salmonella carrau can cause symptoms such as headache, muscle aches, diarrhea, vomiting, nausea, fever and dehydration. Anyone experiencing symptoms 12-72 hours after eating pre-cut melon should contact a health care provider and tell them you recently ate melon.
For more information and updates on the outbreak, visit the CDC’s website.
The FDA has put out an alert about papayas imported from Mexico. Mexico produces 11% of the world's papayas, and 65% of all papayas imported into the U.S. This makes Mexico the largest exporter of fresh papayas into the U.S.
Evidence has shown "widespread" salmonella contamination of papayas from Mexico. In the past (2011), there was a multi-state outbreak of human infections of salmonellosis, with over 100 people infected with the organism across several states. Based on the investigation of this outbreak, it had been associated with at least one grower and shipper in Mexico.
Salmonella lives in human and other animals' digestive tracts. The organism may be transmitted to humans by eating foods contaminated with Salmonella. The FDA believes the Mexican papaya Salmonella is not due to a random contamination event that occurred in nature, and has given districts the ability to detain all raw, fresh papaya from the country of Mexico. The importer is expected to provide results of a third-party analysis ensuring Salmonella is not present.
When properly washed and prepared, papaya is a healthful part of a balanced diet. To prevent bacteria and dirt from transferring from the peel to the inside of the fruit, clean the skins thoroughly before prepping. Wash carefully with cool running water, and scrub the papaya with a produce brush. For an extra level of protection, use CitroBio Fresh Food Wash to further remove dangers that could be lurking on the surface of papayas before peeling or slicing. Dry the papaya with a paper towel before preparing.
Buy CitroBio Fresh Food Wash for food safety on Amazon today!
Grass-fed beef comes from cows that consume only grass and other foraged foods. What a cow eats directly affects the levels and kinds of nutrients (and fats) that you get from eating its meat. Meat from 100% grass-fed cows is packed with more nutrition than from a conventionally farmed, grain-fed cow. The grazing of grass and roughage rather than being confined and fed a diet of processed foods makes a difference.
Often, conventional beef cattle eat a diet that includes grains, such as corn, at some point. When compared with other types of beef, grass-fed beef may have some heart-health benefits. According to the Mayo Clinic, grass-fed beef may have:
Lean beef that's 10 percent fat or less — whether it's grass-fed beef or another type of beef — can be part of a heart-healthy diet.
Grass-fed beef tastes better when the grass is nutritious, and healthy pastures rich in nutrients are essential for the best grass-fed meat. Citro Industries carries two products that are useful for grass-fed beef production and consumption:
Rapid Growth Activator is an all-natural product designed to deliver the nutrients that soil needs to grow beautiful, vibrant grass. RGA contains the perfect combination of beneficial soil bacteria, nutrients and vitamins to create the best possible solution for your fields. The use of RGA reduces the need for insecticides and fertilizers. It can be applied to compost to assist micro-organism activity to break down organic matter, works in synergy with the soil, and reduces insect damage and disease intensity.
CitroBio is a cleaning product that utilizes the natural power of citrus extract. Use it to clean slaughter area and product contact surfaces. CitroBio also can be used directly on food. It helps control bacteria and maintain freshness. CitroBio Uses:
Spring is the time of year that the grills start to come out and people can enjoy cooking outside. Grilling is a great way to make extra delicious food in a healthy way, but it comes with its own set of unique food safety challenges. Make sure you follow these rules to keep everything food safe!
When shopping for a grilled meal, pick up meat last. Make sure it is far away from other fresh food items like fruits and vegetables. Once you are home, immediately refrigerate food at 40 degrees F or below. Rinsing meat is not recommended due to the splashing that occurs, but for an extra cleaning measure, dip meat in CitroBio Fresh Food Wash for 5-10 seconds before grilling. CitroBio does not alter the smell, taste, or texture of food, and helps reduce harmful pathogens like E. coli, Salmonella, and Listeria.
After carrying raw food out to the grill, make sure you place the dirty plate in the sink or dishwasher to be sanitized before it is reused. A separate clean plate should be used to transport the food back inside once it has been cooked. Never reuse the same plate unless it has been properly cleaned in between. Once the food has been cooked, thoroughly wash your tongs or utensils or use different ones for serving cooked food.
Food can quickly spoil when they’re outside in the sun. Be sure your grill is hot and ready before bringing food outside to be cooked. Raw food should go directly on the grill once it’s been brought outside.
You may think you know what “done” looks like, but sometimes in the outdoor lighting it can be hard to tell. Use a food thermometer to check that foods are at the proper temperature before they come off the grill, and give them the correct amount of time to rest before cutting and serving. You can view a chart of temperatures and resting times here.
Around 90 percent of seafood consumed in the U.S. is imported, but just 2% of imported seafood is being inspected in the United States. This is an alarmingly small percentage, as half of all imported seafood comes from farms and is not wild-caught, according to the Government Accountability Office. Foreign farm-raised seafood is often kept in unsanitary and cruel conditions, and is pumped full of undesirable substances, such as antibiotics to keep sick seafood alive, and steroids to make the seafood grow bigger, faster.
Seafood can be rejected if it contains banned antibiotics, steroids, chemical dyes, bacteria, or is putrid or decomposed; but since imported seafood isn’t being widely tested, what can U.S. consumers do to protect themselves?
Second to seafood being rotten upon arrival, the most common reason for seafood being rejected is banned antibiotics, with bacteria like salmonella and campylobacter coming in third. These organisms can infect consumers with antibiotic-resistant bacterial infections, and sicken up to 400,000 Americans every year. CitroBio Fresh Food Wash can be used on produce, seafood, sushi, and meat of all types to help remove contaminants from food. Purchase on Amazon now.
There is a new warning for avocado lovers from federal officials. The US Food and Drug Administration is advising people to wash avocados before eating them, even though the skin does not get consumed. When avocados are prepared, bacteria and dirt are pushed on to or into the fruit, and can contaminate the avocado.
Recently, a study done by the FDA showed that approximately 1 in 5 (17.73%) of avocado skins were infected with Listeria monocytogenes. A handful (<1%) of avocado skins also contained Salmonella. Listeria can cause an infection called Listeriosis that results in about 260 deaths annually. The infection is especially dangerous to an unborn fetus, so pregnant women are advised to avoid any foods that may contain Listeria.
According to the FDA, the only way to prevent bacteria and dirt from transferring from the peel to the insides is to wash the skins thoroughly before prepping. Wash carefully with cool running water, and scrub the avocado with a produce brush. For an extra level of protection, use CitroBio Fresh Food Wash to further remove dangers that could be lurking on the surface of avocados before peeling or slicing. Dry the avocados with a paper towel before preparing.
When properly washed and prepared, avocados are a safe, nutritious and delicious part of a healthy diet. One of the most versatile ways to fit more avocado into your day is to make guacamole. Click here to see our favorite guacamole recipe. Click here to buy CitroBio Fresh Food Wash for food safety on Amazon today.
Most people know the importance of ensuring raw meat is handled properly for food safety, but lately, it seems that produce has more often been the source of foodborne illnesses and recalls. This makes sense if you think about it, as many fruits and vegetables are consumed raw, without the benefit of cooking to kill off unwanted bacteria. Fruits and vegetables are an important part of a healthy diet, but with all of the news about contaminated produce, it’s easy to worry about protecting your family from food poisoning. Here are some ways you can cut down on the risk of foodborne illness from produce:
When choosing produce:
Avoid high risk foods such as sprouts and melon if you have a weakened immune system
The 2018 romaine lettuce E. coli outbreak continued to grow this past month, as the CDC announced that a total of 52 people had been affected in the U.S. in the fourth quarter of 2018. Nineteen people ended up in the hospital, including two who experienced kidney failure. Fortunately, no deaths were reported.
Hydroponically and greenhouse grown lettuce was not affected by the outbreak. Romaine lettuce that is considered safe is now being sold with a harvested date on the labels, letting consumers know it was harvested after the outbreak was identified. The affected lettuce was grown in California near Monterey, San Benito, San Luis Obispo, Santa Barbara, Santa Cruz and Ventura. Consumers are still being advised to avoid romaine lettuce harvested from that region as the investigation is ongoing, and a common grower or distributor has not been identified.
Lettuce can be a key part of a healthy diet. When choosing produce, try to find products that are grown as locally as possible. This does not guarantee their safety, but it does limit the amount of people and companies that have been involved in getting it to you, and generally means it has been sitting around for a shorter amount of time. When preparing food, remember to follow the most important food safety rule: wash all produce thoroughly. CitroBio Fresh Food Wash helps to control pathogens such as E. coli, Salmonella, Listeria and more. Buy on Amazon today.
The CDC has warned to not eat romaine lettuce, as it may be contaminated with E. coli. Thirty-two people, including 13 who have been hospitalized, have been infected with the outbreak strain in 11 states, according to the CDC. One of the hospitalized people developed hemolytic uremic syndrome, a potentially life-threatening form of kidney failure. No deaths have been reported. People have become sick in California, Connecticut, Illinois, Massachusetts, Maryland, Michigan, New Hampshire, New Jersey, New York, Ohio and Wisconsin.
The Public Health Agency of Canada has identified an additional 18 people who have become sick with the same strain of E. coli in Ontario and Quebec. The US Food and Drug Administration, which is also investigating the outbreak, cautions that if you have any romaine lettuce at home, you should throw it away, even if you have eaten some and did not get sick. FDA Commissioner Dr. Scott Gottlieb said Tuesday, Nov. 20 that it is “frustrating” that the FDA cannot tie the outbreak to a specific grower, but “we have confidence that it’s tied to romaine lettuce. Most of the romaine lettuce being harvested right now is coming from the California region, although there’s some lettuce coming in from Mexico,” he said.
Symptoms of E. coli infection, which usually begin about three or four days after consuming the bacteria, can include watery or bloody diarrhea, fever, abdominal cramps, nausea and vomiting, according to the CDC. Most people infected by the bacteria get better within five to seven days, though this particular strain of E. coli tends to cause more severe illness. People of all ages are at risk of becoming infected with Shiga toxin-producing E. coli, according to the US Food and Drug Administration, which is also investigating the outbreak. Children under 5, adults older than 65 and people with weakened immune systems, such as people with chronic diseases, are more likely to develop severe illness, but even healthy children and adults can become seriously ill.
It’s soon to be the most wonderful time of the year! Thanksgiving is a holiday full of tradition, but it also can be a giant pathogen fest if you’re not practicing food safety throughout grocery shopping, storing, preparation, and cooking. The holidays are also unfortunately timed right in the middle of cold and flu season, meaning anyone preparing food for your party or potluck may have germs and/or viruses clinging to their fingers while preparing food. Be sure to wash hands thoroughly before cooking, and after handling any raw meat, and don’t feel bad reminding others to do so, as well.
Here are some other tips and tricks to remain healthy during the holidays:
From all of us at CitroBio, Happy Thanksgiving! We hope your holiday is safe and enjoyable. Click here to read more turkey cooking tips.
Sprout Creek Farm of Poughkeepsie, New York has recalled 132 wheels of "Margie" cheese. Margie cheese is a soft, white rind, cow's milk cheese. The wheels weigh 1 pound, and are packaged with a green round label, wrapped in white milk paper. They can be identified with the lot number make date of 10-9-18 and best by dates of 12-9-18.
The recalled batch of Margie cheese, consisting of 132 wheels, was distributed to the following locations, which have all been notified of the recall and instructed to dispose of the cheese:
|Hudson Valley Harvest||750 Enterprise Dr, Kingston, NY 12401|
|Mohonk Mountain House||1000 Mountain Rest Rd, New Paltz, NY 12561|
|Olsen and Company||81 Partition St, Saugerties, NY 12477|
|Gossetts Market||1202 Old Post Rd, South Salem, NY 10590|
|Tannat Wine and Cheese||4736 Broadway, New York, NY 10040|
|Sheep and Wool Fest||Rhinebeck, Dutchess County Fair Grounds|
|Adams Fairacre Farms||765 Dutchess Turnpike, Poughkeepsie, NY 12603|
|Stinky Brooklyn||215 Smith St, Brooklyn, NY 11231|
|Ocean House Oyster Bar & Grill||49 N Riverside Ave, Croton-On-Hudson, NY 10520|
The recall was issued following the results of a routine US Food and Drug Administration inspection of Sprout Creek Farm's cheese production facility. Samples from the inspection were found to contain Listeria monocytogenes, which can cause Listeriosis. 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 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.
Avocados have quickly increased in popularity in the past several years. A healthy fat, avocados are a fabulous part of a balanced diet. Guacamole is an easy, crowd-pleasing way to fit more avocado into your day. Read on to see how easy it is to make this healthy, yummy dip!
Hy-Vee, Inc., is voluntarily recalling six meat and potato products due to possible contamination with Salmonella and Listeria monocytogenes. Hy-Vee operates more than 240 retail stores in eight Midwestern states, including Illinois, Iowa, Kansas, Minnesota, Missouri, Nebraska, South Dakota and Wisconsin. The recall was made after Hy-Vee's supplier, McCain Foods, announced it was recalling its caramelized mushrooms and fire-roasted tomatoes.
Salmonella is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Listeria monocytogenes is an organism, which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria monocytogenes infection can cause miscarriages and stillbirths among pregnant women.
Hy-Vee is recalling the following products from all of its stores. All impacted products have a "Best If Used By" date of Oct. 22, 2018, or sooner:
Customers who purchased any of these products with these dates should not consume them. Customers are being asked to discard these items or return them to their local Hy-Vee store for a full refund. Consumers with questions may contact Hy-Vee Customer Care representatives 24 hours a day, seven days a week at 1-800-772-4098.
WASHINGTON, Oct. 16, 2018 – Prime Deli Corporation, a Lewisville, Texas establishment, is recalling approximately 217 pounds of ready-to-eat salad with bacon products that contain a corn ingredient that may be contaminated with Salmonella and Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The ready-to-eat salads with bacon were produced on October 13. The following products are subject to recall: [View Labels (PDF only)]
The products subject to recall bear establishment number “EST. 13553” inside the USDA mark of inspection. These items were shipped to retail locations in Texas.
The problem was discovered on October 14, 2018 when Prime Deli Corporation received notification that the corn used in the production of their Southwest Style Salad with Bacon was being recalled by their corn supplier due to Listeria monocytogenes and Salmonella concerns.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized.
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 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.
FSIS is concerned that some product may be in consumers’ refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
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. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Media and consumers with questions regarding the recall can contact Luis Aguilar, Prime Deli Corporation Quality Assurance Manager, at (817) 360-8483.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
Listeria is a serious infection that primarily affects older adults, people with weakened immune systems and pregnant women and their newborns. People outside of this risk group are less commonly affected.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced Wednesday a North Carolina-based company has issued a recall for approximately 89,096 pounds of ready-to-eat ham products that may be contaminated with listeria.
Johnston County Hams of Smithfield, North Carolina, produced the ready-to-eat-deli-loaf ham items from April 3, 2017 to October 2, 2018. The products were shipped to distributors in Virginia, North Carolina, South Carolina, Maryland and New York.
The following products are subject to recall, the FSIS says:
The products that are subject to recall have the establishment number “EST. M2646” inside the USDA mark of inspection.
On September 27, the FSIS was notified that a person with listeriosis reported eating a ham product produced at Johnston County Hams. After working with the Centers for Disease Control and Prevention and state and public health and agriculture partners, FSIS determined there is a link between the listeria illnesses and ham products produced at the company.
An investigation identified four listeriosis-confirmed illnesses, including one death, between July 8, 2017 and August 11, 2018. FSIS collected two deli ham product samples from the Johnston County Hams facility in 2016 and early 2018.
Listeria is a serious infection that primarily affects older adults, people with weakened immune systems and pregnant women and their newborns. People outside of this risk group are less commonly affected.
There’s something magical about the fall season: the leaves, the weather, the boots… and most importantly for gardeners: the harvest! It’s time to pick many different fruits and vegetables such as peaches, grapes, watermelons, apples, pears, corn, pumpkin, and more. In addition to harvesting, it’s a great time to plant cooler-season foods and ornamentals. Read on to learn what you should be planting this time of year.
Pansies, blooming bulbs, garlic, natives/perennials, salad greens, peas, and radishes all are ready to be planted in the fall. Garlic will be ready in the summer, bulbs will pop out in the spring, pansies will provide color into the early winter, and salad greens will grow well into November or December in many zones.
Trees also need attention in the fall, as many places experience drought-like conditions over the winter and watering isn’t available everywhere in the winter. It’s important to get trees the hydration they need before the ground freezes. Run a hose out to trees and soak the ground underneath the canopy of the tree. Soak one tree every day until all trees have been soaked before a freeze.
When the weather has cooled down, it’s the perfect time to fertilize your lawn. Double check directions for your particular grass and zone, but in general, fall is a great time to prep the lawn for the following season. Maintaining a healthy root system is important.
Fall is a good time to apply RGA to lawns as well. RGA isn't just for large-scale agricultural usage. Use Rapid Growth Activator at home to enhance your yard and flowers, and to grow larger, more vibrant, and more delicious fruits and vegetables at home. Click here to learn more.