A voluntary recall was issued on October 10, 2012 by Four Seasons Dairy Inc, 255 58^th St, Brooklyn, NY 11220.  The product being recalled is Herring Fillets “Atlantic Recipe” in oil in 16.66 ounces/500g because it may be contaminated with Listeria monocytogenes.

The product comes in a 16.66 oz/500g clean plastic tub with an expiration date of 12/11/12 stamped on the bottom. The recalled herring fillets were distributed nationwide and are a product of the Ukraine. No illnesses have been reported to date.

October 12, 2012 – S & P Company, Limited of Paramount, CA is recalling 150 cases/1,800 jars of Su-nun Crush Roasted Thai Red Pepper, because it has the potential to be contaminated with Salmonella.

The Su-nun Brand Red Pepper was distributed in the Los Angeles Area Grocery stores (between July of 2012 to October 2012) including Bell and Long Beach, Rockford, IL, Phoenix, AZ, Omaha, NE and Brooklyn, NY.

The Su-nun Brand Red Pepper ‘Super Hot’ 10.58 oz. is in Flake form packaged in a clear plastic jar with a red plastic screw-on lid. There is a clear plastic heat shrink and red and yellow label. Bar code 659613000770.

Read more about Salmonella here.

On October 13th a voluntary recall was announced by  Nature’s Recipe brand  recalling a limited supply of Nature’s Recipe® Oven Baked Biscuits with Real Chicken, manufactured in one of its U.S. production facilities. The risk is Salmonella.

Many people do not realize that if they touch the contaminated biscuits and do not proper wash hands they are at risk of the contracting the bacteria as well.  Always wash hands after handling pet food or treats.  Don’t forget about making sure our little helpers are washing hands as well. Children 0-4 are more likely to have medical complications from coming in contact with Salmonella Bacteria.

The specific items recalled are:

October 11, 2012 Charlotte, North Carolina – Fresh Express Incorporated issued a voluntary recall for the following lettuce:

Fresh Express Precautionary Salad Recall- 10/11/12 (No other Fresh Express Salads are included in this recall)

The reason for the recall is the specific risk of Salmonella which was found on a sample taken.  All product has been removed from shelves however, consumers may have product still in refrigerators at home.

Physical Contamination refers to something that is in the food that does not belong and in this case Kellogg’s has issued a voluntary recall due to the possible presence of fragments of flexible metal mesh from a faulty manufacturing part.

Recalled products include only Frosted Mini-Wheats Bite Size Original and Mini-Wheats Unfrosted Bite Size with the letters KB, AP or FK before or after the Best If Used Before date. Products impacted are:

Kellogg’s Frosted Mini-Wheats Bite Size Original cereal

• UPC 3800031829 – 18-ounce carton with Better if Used Before Dates between APR 01 2013 KB – SEP 21 2013 KB
• UPC 3800073444 – 18-ounce carton with Better if Used Before Dates between APR 01 2013 KB – SEP 21 2013 KB
• UPC 3800031834 – 24-ounce carton with Better if Used Before Dates between APR 01 2013 KB – SEP 21 2013 KB
• UPC 3800046954 – 30-ounce carton with Better if Used Before Dates between APR 01 2013 KB – SEP 21 2013 KB
• UPC 3800031921 – 70-ounce club store carton with Better if Used Before Dates APR 01 2013 KB – JUL 29 2013 KB
• UPC 3800004961 – single-serve bowl with Better if Used Before Dates between 04013 KB – 09213 KB
• UPC 3800021993 – single-serve carton with Better if Used Before Dates between AP 04013 – AP 09213 or FK 04013 – FK 09213

Kellogg’s Mini-Wheats Unfrosted Bite Size cereal

• UPC 3800021983 – single serve carton with Better if Used Before Dates between FK 04013 – FK 09213
• UPC 3800035982 -18-ounce carton with Better if Used Before Dates between APR 01 2013 KB – SEP 21 2013 KB

Oh Micheal Symon how you inspired me today. I purchased a pork tenderloin the other day not really knowing what I was going do with it. Maybe pork and sauerkraut. Then while breaking for lunch I watched The Chew and what do I see? Michael Symon was given the challenge to cook a meal out of a grab bag of ingredients. Pork Tenderloin was the protein. Perfect. Here is The Chew version of what Micheal created.

A quick trip to the store for brussel sprouts and sweet potatoes. I had the remaining ingredients needed. And although I didn’t follow exactly Chef Symon’s recipe, I was very pleased with the results. I cooked my pork whole and wrapped in bacon and seared in a cast iron dutch oven. My family is not to fond of Thyme so just a pinch. I did add garlic in the pot with the pork.

I was never a big brussel sprouts fan so I cooked them after removing the sweet potato / apple mix from a cast iron skillet. I am trying to add ginger to my diet so a sprinkle of ginger seemed like it would be a good addition and it was!  I actually liked the brussel sprouts.  Will definitively make them again this way.

Do you have a stomach ache, vomiting and diarrhea and a low grade or no fever?  Did one person in your house get sick first then everyone else about 18-36 hours later?

Image courtesy of scottchan / FreeDigitalPhotos.net"

You tell your friends and family that you have a stomach flu.   What you have is most likely Viral gastroenteritis.  Viral gastroenteritis is caused by excessive bacteria in your intestines.

How does it get there?  It could have been transferred to the food you ate by someone that currently has or recently had a virus. The most common virus affecting food safety in the US is Norovirus.  Norovirus is spread to food when someone does not wash hands properly after using the restroom.  Only a small amount of Norovirus can get you ill.   The incubation period is generally 18-36 hours.    The illness typically lasts a week and most recover without medical attention.  You need to realize that even after feeling better Norovirus can still be in the feces for as much as two weeks.

Call it what you want.  Just remember that it can be spread to ready to eat food when someone with poor personal hygiene touches it.  Protect your customers, your family or your friends when serving food. If you work in a food facility you should NEVER handle or work around food if you have diarrhea or vomiting, go home and stay home for 24 hours after the last “episode”.

If you are a home cook, wash your hands with soapy water before you start cooking.  After cleaning and rinsing surface, use a sanitizing solution of 1 – 1 1/2 teaspoons of chlorine bleach in one gallon of water on all food contact surfaces, knobs for turning water on and sink interior should be sanitized as well.   Use a clean wiping cloth and allow surface to air dry.

updated 10/09/12: The ripple affect continues.  A result of Sunland including products manufactured back to March 2010  Harry and David, LLC as issued a recall on 12 oz. jars of Harry & David® Crunchy Almond and Peanut Butter, Harry & David® Creamy Banana Peanut Spread, Harry & David® Creamy Caramel Peanut Spread and Harry & David® Creamy Raspberry Peanut Spread with “Best By” dates of 01MARCH11 through 24SEPT13, as well as the following multi-component food items which included the above-named peanut butter products as components:

• Harry & David® Apple Snack Box
• Wolferman’s® Bee Sweet Gift Basket
• Wolferman’s® Hearty Snack Gift Basket
• Wolferman’s® All-Day Assortment Gift Basket
• Wolferman’s® Father’s Day Basket

Also, Kilwins Quality Confections, Inc. of Petoskey, MI has issued a recall on 7 ounce packages of S/F PEANUT BUTTER FUDGE, bar code 000648, lots 67936, 67105, 66959, 66413, 66248, 65123, 63124, 62693, 62612, 61658, 61621 sold in our retail stores between October 1, 2011 and October 5, 2012.

Original Article:

240.  That is the number of total products recalled by Sunland, Inc.      The recall was recently expanded to include products that were manufactured from March 1, 2010 that are still within the “best if used by” date.  Also added were products that were not part of the original recall but where manufactured during the original recall dates and have a “best if used by” date that has not expired.  This recent addition appears to be precautionary,  the addition of the 139 other products have not been linked to any illnesses.

There have been 29 similar illnesses reported in 18 states and in  interviews of 14  individuals, 12  reported consuming a single product.

The complete list of recalled products can be found here.

Company contact number is: 718-858-6720

October 3, 2012 – KRASNYI OKTYABR located at 60 20^th street, Brooklyn, NY 11232 is recalling Beer Set Dried Rudd discovered by New York State Department of Agriculture and Markets Food Inspectors during a routine inspection and subsequent analysis of the product by Food Laboratory personnel that confirmed the fish had not been properly eviscerated prior to processing.

This product may be contaminated with Clostridium botulinum spores, which can cause Botulism, a serious and potentially fatal food-borne illness. To learn more about Clostridium botulinum visit our food safety defined page.

The sale of this type of fish is prohibited under New York State Agriculture and Markets regulation.

The recalled Beer Set Dried Rudd comes in a vacuum packed 7oz (200 g) bag with a code Best before 10.22.12 was sold to one retail store on June 14 in New York City. It is product of Russia.

I am a happy girl right now.  Last night I stopped at my local seafood shop and picked up a variety of goodies.  I didn’t make the fried oysters last night as I planned and I looked at them all day today.  Temptation got the best of me and I had to have some for lunch.   They are so easy to make I am sure we will be enjoying these little bivalves all fall and winter.

Here is how I make mine.

Drain Oysters, Coat, Rest, Coat and Fry.  That is it!

My coating is a 4:1 mix of corn meal and flour, salt and pepper to taste, a dash of Old Bay and dried parsley.

I find that if you run through egg first the coating is too thick and takes away from the Oysters taste.  I place coating in a shallow pan and place oysters on top. Let set for a minute then turn.  Set for about 5 minutes.  Flip again.

I shallow fry in Extra Virgin Olive Oil with a pat of butter.  The recommended minimum cooking temperature for oysters is 145º.

Serve on crackers and top with dollop of cocktail sauce or ketchup mixed with my new favorite sauce, Wasabi Sauce by Woeber Mustard Mfr Co.