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Tag Archive | "U.S. Department of Agriculture"

More stuffed and breaded chicken recalled


These products are not safe for consumption

Consumers need to check their freezer again for the most recent recall on raw, stuffed chicken.

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced that frozen, raw, stuffed and breaded chicken products produced by Aspen Foods, a division of Koch Poultry Company, of Chicago, Illinois, have been confirmed as having the same Salmonella Enteritidis outbreak strain that was part of a July 15, 2015 recall.

Following the earlier recall, FSIS has been conducting intensified sampling at this establishment to ensure that the hazard responsible for the initial contamination has been controlled by Aspen Foods. Results from the sampling revealed 12 positive results that match the outbreak strain of Salmonella Enteritidis to Aspen Foods products. Three illnesses were epidemiologically linked to the original recall on July 15, 2015. FSIS continues to work with public health partners including the Minnesota Departments of Health and Agriculture and the Centers for Disease Control and Prevention on this ongoing investigation.

FSIS is concerned about all frozen, raw, stuffed and breaded chicken products produced by Aspen Foods between July 30, 2015 and September 17, 2015. The twelve positive samples collected during intensified sampling efforts alerted FSIS to a systemic problem at the establishment. FSIS cannot have confidence in the safety of any products produced after July 30, 2015. In addition to issuing this alert, FSIS has directed its personnel to detain products covered by this alert that they find in commerce because the company has refused to recall the products.

The frozen, raw, stuffed and breaded chicken items may include the following brands and be labeled as “chicken cordon bleu,” “chicken Kiev” or “chicken broccoli and cheese” and bear the establishment number “P-1358” inside the USDA mark of inspection. These products were shipped to retail location and food service locations nationwide. Brands include:

Acclaim . Antioch Farms . Buckley Farms . Centrella Signature . Chestnut Farms . Family Favorites . Kirkwood . Koch Foods . Market Day . Oven Cravers . Rose . Rosebud Farm . Roundy’s . Safeway Kitchens . Schwan’s . Shaner’s . Spartan . Sysco

These products were labeled with instructions identifying that the product was uncooked (raw) and included cooking instructions for preparation. As stated in the July 15, 2015 Recall Release, some case-patients reported following the cooking instructions on the label and using a food thermometer to confirm that the recommended temperature was achieved. Therefore, FSIS advises consumers not to eat these products. Special attention should be paid by the food service industry and food handlers. Using a food thermometer to properly cook these products will not protect the health of the consuming public.

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 exposure to the organism. 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. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.

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 is concerned that some product may be in consumers’ freezers. Although the products included in this Alert may appear to be cooked, this product is in fact uncooked (raw) and should be handled carefully to avoid cross-contamination in the kitchen.

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 l0 a.m. to 4 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.

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Lose weight with tools from the USDA and NIH


Science-based technology provides users greater customizing to help reach and sustain a healthy weight

The U.S. Department of Agriculture (USDA) and National Institutes of Health (NIH) have partnered to add the NIH Body Weight Planner to USDA’s SuperTracker online tool (https://www.supertracker.usda.gov) as a goal-setting resource to help people achieve and stay at a healthy weight.

Created in 2011, the SuperTracker tool empowers people to build a healthier diet, manage weight, and reduce risk of chronic disease. Users can determine what and how much to eat; track foods, physical activities, and weight; and personalize with goal setting, virtual coaching, and journaling. With science-based technology drawing on years of research, the Body Weight Planner will enable SuperTracker’s more than 5.5 million registered users to tailor their plans to reach a goal weight during a specific timeframe, and maintain that weight afterward.

The math model behind the Body Weight Planner, an online tool published by NIH in 2011, was created to accurately forecast how body weight changes when people alter their diet and exercise habits. This capability was validated using data from multiple controlled studies in people.

“We originally intended the Body Weight Planner as a research tool, but so many people wanted to use it for their own weight management that we knew we needed to adapt it with more information about how to achieve a healthy lifestyle,” said Kevin Hall, Ph.D., who led creation of the Planner and is a senior investigator at the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), part of the NIH. “The Planner is a natural fit within the SuperTracker as it lets people accurately determine how many calories and how much exercise is needed to meet their personal weight-management goals.”

The Planner’s calculations reflect the discovery that the widely accepted paradigm that reducing 3,500 calories will shed one pound of weight does not account for slowing of metabolism as people change their diet and physical activities. More recently, the math model was further validated using data from a two-year calorie restriction study of 140 people. With those data, Hall and colleagues showed the model can also provide accurate measurements of calorie intake changes by tracking people’s weight. Researchers are examining how to apply this method for public use.

“We are pleased to offer a variety of interactive tools to support Americans in making healthy lifestyle changes,” said Angie Tagtow, executive director of USDA’s Center for Nutrition Policy and Promotion, which created and manages SuperTracker. “The NIH Body Weight Planner helps consumers make a plan to reach their goals on their timeline, and SuperTracker helps them achieve it.”

More than two-thirds of American adults are overweight or obese. Maintaining a healthy weight can help prevent complications related to overweight and obesity such as heart disease, type 2 diabetes and certain types of cancer, some of the leading causes of preventable death.

“NIH’s collaboration with USDA allows the public to quickly reap the benefits of the latest medical research results,” said NIDDK Director Griffin P. Rodgers, M.D. “Sharing resources and expertise lets us get out important information as efficiently as possible, empowering people to take charge of their weight and their health.”

The NIDDK, a component of the NIH, conducts and supports research on diabetes and other endocrine and metabolic diseases; digestive diseases, nutrition and obesity; and kidney, urologic and hematologic diseases. Spanning the full spectrum of medicine and afflicting people of all ages and ethnic groups, these diseases encompass some of the most common, severe and disabling conditions affecting Americans. For more information about the NIDDK and its programs, see www.niddk.nih.gov.

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How committed is your state to local foods?

Physician-Chef shares four reasons you should care

Vermont, Maine and New Hampshire, respectively, claimed the top three spots in the 2014 Locavore Index, a ranking of each state’s (and the District of Columbia’s) commitment to promoting and providing locally grown foods.

At the bottom of the heap are Arizona, Nevada and Texas, with the Lone Star State dead last despite the fact that it’s the nation’s No. 1 cattle producer and No. 3 for crops receipts, according to the U.S. Department of Agriculture.

“There are many good reasons to eat locally produced foods, the first among them that they’re very good for us,” says cardiologist and professional chef Michael S. Fenster, MD, (www.whatscookingwithdoc.com), author of “Eating Well, Living Better” and “The Fallacy of the Calorie,” (Koehler Books; fall 2014).

“There’s a direct relationship between our food, our environment, our genetics and our health. Eating locally grown foods gives us our most nutritious meals, most flavorful meals. Few choices have as many personal ramifications as that which we decide to stuff into our gob.”

He offers four more reasons – “the tip of the iceberg lettuce, so to speak”—to go localvore:

•  Money. Eating organically, eating fresh and finding the seasonal local foodstuffs can be expensive – if you do all your shopping at the supermarket, Dr. Mike says.

“Finding healthful produce at venues like a local farmer’s market can result in prices that are at least comparable, if not substantially less than, those at the megamarket, which has the additional costs of shipping from the nether regions,” he says.

Likewise, visiting a local fishmonger can result in tasty bargains compared to flash-frozen fish flesh. Shopping for what is bountifully in season, and thus locally overstocked, can mean big savings.

“Finally, by purchasing items produced locally, your money strengthens the local economy and helps sustain the people producing the types of food stuffs that you wish to sustain yourself upon,” he says. “That is the smiley face circle of life.”

•  Freshness: In some ways, it’s amazing we’re alive considering all the food we eat that’s dead, Dr. Mike says, noting almost 60 percent of the modern Western diet is prepackaged, preserved and processed.

“Any time we manipulate our comestibles in such a fashion, we add compounds that are not naturally found in them or remove parts that are,” he says. “Those pre-cut vegetables in the supermarket may be convenient, but they started losing nutritional value and flavor as soon as they were sliced and diced.”

Because local growers don’t have to add preservatives or pick produce weeks early to ensure they’ll produce will keep during shipping, local foods can be consumed at the peak of freshness and ripeness – when they taste their very best.

•  Rhythms: Our great hairy ancestors have always been omnivores.

“There is ample evidence that the reason we as a species became the smartest kids on the block is that we took advantage of a varied diet. This hardwired drive for diversity in dining is also one reason why restrictive diets that seek to severely limit what we consume almost always, ultimately fail,” Dr. Mike says.

By leveraging the seasonal and cyclic variations that naturally occur, your palate will never become dull and monochromatic, he promises. A pleasant dining experience directly lights up our primal happy-happy joy-joy place, an experience that contributes directly to overall well-being.

•  Sustainability: All the reasons for purchasing high-quality ingredients locally ultimately circle back and rest upon the concept of sustainability. In knowing where your food comes from, in being able to ascertain both what it contains and what it does not contain, you take a proactive step in determining your own health and wellness, Dr. Mike says.

By focusing on procuring the best for you and those who depend upon you, you act to sustain yourself and your family. By affecting such a posture, you deliver local impact.

“With enough people acting locally, the impact becomes regional and if enough people demand control over their foodstuffs then, like a crazy cat video gone viral, it can have a global effect.”

About Michael S. Fenster, MD

Michael Fenster, M.D., F.A.C.C., FSCA&I, PEMBA, is a board-certified interventional cardiologist. Also known as “Dr. Mike,” author of “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,” (www.whatscookingwithdoc.com), he combines his culinary talents and Asian philosophy with medical expertise, creating winning recipes for healthy eating. A certified wine professional and chef, Dr. Mike worked professionally in kitchens prior to entering medical school and maintained his passion for food and wine throughout his medical career.

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