As a food industry lawyer, I like to closely track recalls of U.S. Department of Agriculture-regulated products. Each year, I watch with interest (and, sometimes, bewilderment) as a continuous stream of recalls float by. The reasons for recalls can vary wildly, involving issues ranging from the unavoidable presence of pathogens to the very avoidable presence of hydraulic fluid.
Over the last two decades, the food industry has learned a tremendous amount about the potential dangers associated with Listeria in ready-to-eat (RTE) foods.
On June 11, the Food Safety and Inspection Service (FSIS) announced the availability of its updated guidance, “Best Practices Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens.”
On Jan. 10, 2014, the Food Safety and Inspection Service (FSIS) released its updated Directive 10,240.4, Rev. 3, entitled: “Verification Activities for the Listeria monocytogenes (Lm) Regulation and the Ready-To-Eat (RTE) Sampling Program.”
Reser’s Fine Foods, a Topeka, Kan. establishment, is expanding its recall of chicken, ham and beef products to include all products produced between Oct. 10 and Oct. 25, 2013.
Hot Springs Packing Co. Inc. is recalling approximately 6,120 pounds of chicken polish sausage and chicken breakfast link products due to possible contamination with Listeria monocytogenes.
