June 6, 2016 - The U.S. Centers for Disease Control and Prevention (CDC) is collaborating with public health, veterinary, and agriculture officials in many states, as well as the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA-APHIS), to investigate seven separate multistate outbreaks of human Salmonella infections. Results from these investigations showed that contact with live poultry in backyard flocks was the likely source of these outbreaks. READ MORE
Denis Bilodeau, Second Vice President of l’Union des producteurs agricole (UPA) was re-elected to the Board representing producer groups this past October at Get with the Plan! 2013, CASA’s AGM and Conference in Québec City, Québec. He assumes the officer post of Chair of the Board. This is his first term as Chair. Previously Bilodeau has served as Vice-Chair of the CASA Board of Directors for four non-consecutive terms, and has been involved with CASA for approximately fifteen years.
“I am pleased to take on this role. I hope to bring my knowledge and expertise to the position, and I hold farm safety close to my heart. It is deeply rooted for me both personally and professionally,” says Bilodeau.
Bilodeau replaces outgoing Chair Dean Anderson, Agriculture Program Manager with Workplace Safety and Prevention Services. The Board wishes to thank Anderson for four terms of excellent service as Chair. Anderson takes on the role of Vice-Chair of the CASA Board.
Tara Huestis, Farm Safety Specialist with the Workers Compensation Board of PEI, assumes the role of Director representing government. Huestis won her seat by acclamation. This is her first term on the Board.
Filling out the remainder of the Board, Lauranne Sanderson, Department Head of Dalhousie University Agricultural Campus, resumes her role as Treasurer, while Billy Woods, producer from Torbay, Newfoundland and Labrador, continues as Secretary. Charan Gill, Chief Executive Officer of Progressive Intercultural Community Services, and Niels Koehncke, Acting Director of the Canadian Centre for Health and Safety in Agriculture, continue their Board terms.
At CASA’s AGM, CASA members also voted to revise the Association’s bylaws to enable CASA to comply with the new Canada Not-for-profit Corporations Act, which establishes a new set of rules for federally incorporated non-profit corporations in Canada. Members also voted to dissolve CASA’s two-tiered membership system. All CASA members will now be able to nominate, run, and elect members directly to the CASA Board of Directors.
For more information, please visit www.casa-acsa.ca.
Despite the benefits that antibiotics provide, there are also potential drawbacks, and their use in animal feeds is under fire. Due to consumer concern, the pressure to ban antibiotic use in poultry feed continues to increase. The primary concerns of the poultry industry for a ban on antibiotic use are potential reductions in production performance and bird welfare.
To address these concerns, Dr. Martin Zuidhof and his research team at the University of Alberta have been investigating ways to reduce the prophylactic use of antibiotics in poultry feed. Their aim is to enhance consumer confidence through discovery of effective alternative approaches such as nutritional interventions that can prevent the onset of disease in a novel, non-pharmaceutical manner.
The research team approached the problem using two separate research trials. The first trial investigated the use of antibiotics on broiler chicken production. They fed groups two strains of broiler chicks one of four antibiotic treatments (no antibiotic, Bacitracin Methylene Disalicylate (BMD), Roxarsone and Virginiamycin) during the starter and grower periods. They measured feed conversion ratio, mortality, and weights of carcass, breast, leg and wing.
The second trial studied the effect of dietary changes that could prepare the immune system to respond quickly and effectively to disease challenges. They investigated the use of nutrient density intervention during the first two weeks, with the addition of either: HyD (a readily available form of vitamin D), and BMD, on growth performance, carcass parameters, intestinal morphology and immune function. Chickens were fed either high- or low-density diets with and without HyD, and with and without BMD, all at recommended levels. Carcass and meat yield, the capacity of blood cells to kill bacteria and other immune responses were measured.
During both trials, a necrotic enteritis outbreak occurred. In trial 1, BMD and Virginiamycin reduced mortality from necrotic enteritis. While strain A birds on the no-antibiotic treatment had higher mortality from necrotic enteritis compared to strain B birds, the addition of BMD and Virginiamycin negated that difference. As well, birds fed diets with antibiotics had lower feed conversion ratio than birds fed no antibiotics. Meanwhile, strain B birds had higher feed conversion ratio at day 35. Neither strain nor antibiotic treatments had an effect on breast muscle weight.
Lastly, the overall economic impact of antibiotic feeding was a cost reduction of around $0.10/kilogram. This trial confirmed the complexity of understanding the issue of banning prophylactic antibiotics, due to the multi-factorial influences of strain and antibiotic type on economics, health and welfare.
In trial 2, the high-density diet increased body weight and meat yield, and decreased feed conversion ratio. High nutrient density resulted in higher net returns, and a nearly significant increase in bacteria killing capacity. BMD reduced mortality compared to birds fed no antibiotics, while HyD increased factors related to the immune response without causing a decrease in performance.
Overall, the replacement of antibiotics is a complex challenge because of multi-factorial influences on health and the immune system. Dr. Zuidhof feels that the most likely pathway to successful antibiotic-free poultry production will be the development of an interdependent-systems approach involving both management and nutrition, potentially including the two methods investigated here, but much broader. Sustainability of the poultry industry will require investment in whole-systems approaches to promote and enhance poultry health.
The room went silent for a moment as Jan Shearer fought to keep his composure, unable to speak. “I struggle sometimes to give this presentation,” the veterinarian from Iowa State University told a gathering of Farm and Food Care (FFC) delegates at a meeting in Guelph earlier this spring.
His presentation was about what he called the “caring and killing paradox” – the emotional toll of being called on to perform euthanasia, but not always for humane or medical reasons.
Veterinarians struggle with euthanasia for the sake of convenience. For example, a dog is no longer wanted because the owner has redecorated the house and the dog doesn’t match the colour scheme anymore. “Do I send this person out the door and possibly send this animal to a terrible death?” he asked. But on the other end of the spectrum, what about when an owner wants to continue treating an animal regardless of the animal’s quality of life, only because they can’t let go?
Dealing with the destruction of healthy animals creates a moral stress for the veterinarian, whose life is devoted to maintaining the well-being of animals. This can create a condition not dissimilar to post-traumatic stress disorder, called perpetration-induced traumatic stress. “It’s a very real issue,” said Shearer, “one day a healer; the next day an executioner.”
One study in the United Kingdom has revealed that veterinarians are three times more likely to commit suicide than the general population. Shelter workers, laboratory technicians and even young people in 4-H clubs are exposed to the caring and killing paradox, marked by depression, grief and other destructive behaviours that can include alcohol and drug abuse. “It takes a toll,” said Shearer, “a real toll.”
Shearer described the difference between human and animal cognition by quoting Bernard Rollin, a philosophy professor at Colorado State University: “In the animal mind – there is only ‘quality of life.’ It’s painful or it’s not, hungry or not, thirsty or not.”
Humans, on the other hand, will endure short-term negative experiences for the purpose of achieving long-term goals. “To be the animal’s advocate we have to keep these things in perspective,” said Shearer.
The euthanasia procedure can be stressful for a caregiver when the animals are suffering as well. “In a perfect world, we would preserve all life and relieve all suffering by medical or other means,” said Shearer. “Reality is, there are many conditions in animals, whether caused by injury or disease, that result in excruciating pain and/or horrible suffering that cannot be relieved by any other means than euthanasia.”
Either way, as a veterinarian, Shearer looks for a so-called “good death,” where life is ended without pain or distress to the animal. “This requires a technique that induces immediate loss of consciousness followed by cardiac and respiratory arrest which results in a loss of brain function and death.”
“It’s complicated,” he said, adding that the emotional aspects are harder to deal with than the actual procedure; “the decision is not always black and white.” No one likes or wants to do it, and all are afraid of the possibility of acting too soon.
Research is improving euthanasia procedures and the Iowa State University website provides extensive information on euthanasia, including such aspects as equipment maintenance.
“Killing can be kind,” said Shearer, again quoting Bernard Rollin. “Better a week too early than a day too late.”
Poultry farmers understand and adhere to strict standards when it comes to food safety, but surprisingly, there are still many who don’t realize that they must also adhere to standards of health and safety.
The good news is that it isn’t because farmers don’t care, it is really just a case of many not realizing that, as “businesses,” they fall under the Occupational Health and Safety Act (OHSA) and, if they do know it, of being unsure where to begin. In fact, according to the Canadian Agricultural Safety Association (CASA), 85 per cent of producers believe safety is a priority on their farm, yet less than nine per cent of operators have a written agricultural safety plan.
At a recent presentation made to members of the Poultry Industry Council, Kristin Hoffman, a consultant with Workplace Safety and Prevention Services (WSPS), noted that many producers were surprised to learn the scope of their responsibilities under the OHSA. Many didn’t realize that they are considered “employers” and are responsible for the health and safety of workers who come to their farms.
In fact, the Ministry of Labour in Ontario defines an employer as a person who employs one or more workers or a person who contracts for the services of one or more workers.
Attendees of the workshop were lucky enough to be learning about this in a meeting room, but some haven’t been so fortunate.
In her presentation, Hoffman shared examples of those who were fined because they failed to fulfil their responsibilities as an employer. In the three examples that were shared, two workers were injured and one was killed on the job. The employers were convicted for a variety of offences, including failing to take reasonable precaution and failing to provide information, instruction and supervision, and fines ranged from $50,000 to $80,000.
Producers regularly work with outside service providers to manage the various stages of production, which can include delivery services, catching crews, pick-up and transport providers, and cleaning services. In some cases, providers offer more than one of these services, but occasionally different providers are used for each step and farmers aren’t working with the same people every time.
“The producer and the service provider need to share in the responsibility of training these workers to be safe on the farm,” explained Hoffman. The service provider should be training their employees on the basics of health and safety, such as fall protection and equipment safety. However, every farm is different and it is up to the operator to orient new workers to the hazards and risks that exist in their workplace.”
In addition to providing clients with information about legislated responsibilities, Hoffman also offered some tips on where to start.
UNDERSTAND YOUR RESPONSIBILITIES
Hoffman and other WSPS consultants are working with individual clients and attending events like this to continue spreading the word about the responsibilities of farm operators and how they can create healthy and safe workplaces. However, there are also many resources available online from associations such as WSPS, the Ministry of Labour, Chicken Farmers of Ontario and CASA.
ASSESS WORKPLACE HAZARDS AND RISKS
Physical conditions of the farm are very important. Take stock of all of the hazards and risks that exist in your operation including things like equipment, processes, chemicals, etc. Create a list and prioritize them.
START WITH SIGNIFICANT RISKS AND DOCUMENT SIMPLE STANDARDS
You don’t have to start from scratch. Chicken Farmers of Ontario offers a Safe Work Practices tool on its website, which includes information about job planning and safe work practices, specifically written for broiler chicken farmers.
DEVELOP A PLAN
There are many resources available to assist farm operators with developing a plan.
The Canada FarmSafe Plan, available from CASA, is an adaptable guide for producers to use in developing, implementing and establishing an effective farm and ranch safety plan. And, as the delivery agent for Ontario, WSPS offers the OntarioFarmSafe Plan, which can be downloaded from the website for only $49 (and includes additional resources and templates). This version features provincial legislation and compliance information.
TALK TO SERVICE PROVIDERS
Consider asking service providers about their health and safety policies and practices when negotiating contracts. Find out if they are providing the necessary training to ensure that workers have the required qualifications, skills and general safety knowledge to work safely. That way, you will be sure they understand the basics when you’re showing them how to work safely on your farm.
SHOW AND TELL
It’s important to spend time with new workers arriving on the farm to make sure they know about the processes and equipment that they’ll be working with. Take the time to walk them around the area in which they’ll be working, as well as tell them what you expect. Health and safety should be managed with the same rigour that goes into every other facet of the business.
“Really, farm operators are well equipped to manage this responsibility. Collaborating on the health and safety of workers is no different than collaborating with food manufacturers on the health and safety of the flock. It’s really just a matter of understanding responsibilities, making the commitment and developing a plan that makes sense for your farming operation,” said Hoffman.
ABOUT WORKPLACE SAFETY AND PREVENTION SERVICES
WSPS provides industry-specific health and safety products, training and consulting services to 154,000 businesses and 3.8 million employees in Ontario’s agricultural, manufacturing and service sectors.
As one of four health and safety associations operating under the Health and Safety Ontario banner, WSPS is a trusted advisor to businesses, large and small, seeking to boost productivity and profitability by reaching zero work-related injuries, illnesses and fatalities.
For more information on farm safety and links to downloadable resources, visit www.healthandsafetyontario.ca or contact WSPS at 1-877-494-9777.
Regardless of how you feel about it, your role as a producer of food has changed since your grandfather was farming. No longer are you simply trusted to produce safe chicken, eggs and turkey; now, you’re expected to prove it. Whereas 50 years ago, “agvocacy” wasn’t really necessary because most people were intimately connected with agriculture, today’s shoppers are typically two or more generations removed from the land. So, as a farmer in 2013, it’s your professional duty to help debunk myths about the sector.
If you’re not reading something in the mainstream media that makes your blood boil, you’re probably overhearing uninformed conversations about the safety of food and suddenly finding yourself “on duty.” Regrettably, I recently witnessed a hair stylist orate to the impressionable mind in his chair. He was telling his client, quite seriously, that he buys only organic food because there are all sorts of things in meat, nowadays, even if it is from a real animal. None of it is regulated, did you know? And in Europe they’re making horses into burgers!
There really was only one thing that I could do – that we all could have done. In situations like these, we stop the cynic right there and find ourselves doing a live, unplugged version of Agriculture 101 – the rendition that we reserve for when the uninformed have the bad luck of casting aspersions in our presence. We take the time to explain reality, and while we won’t wholly convert the oblivious offender, we may make him think twice before serving up fallacies with the next cut-and-blow.
It’s an uphill battle to correct misinformation, but consumers are more concerned about their food than ever before. Gaining and retaining their confidence isn’t optional; it’s imperative. And the more proof we’re able to hold up regarding what’s being done to ensure wholesome Canadian-produced food, the better.
The struggle to keep that public support, however, is now a lot easier for Canada’s chicken farmers. On March 19, The Honourable Gerry Ritz, Minister of Agriculture and Agri-Food Canada, announced that Chicken Farmers of Canada (CFC) has been awarded federal, provincial and territorial government recognition of its On-Farm Food Safety Assurance Program (OFFSAP).
The distinction has been a long time in coming and the convoluted timeline to get to this point only serves as proof that this is not some willy-nilly rubber-stamped program. Developing the system so that it is in line with Hazard Analysis and Critical Control Point (HACCP) principles, then submitting it for technical review to the Canadian Food Inspection Agency (CFIA), and having it implemented, audited and assessed, means that consumers can be assured that chicken farmers are serious about producing a safe, quality product.
It’s one thing to say you’re committed. But, as the longtime CFC mantra illustrates, chicken farmers can say what they’ll do, do what they say, and then prove it when challenged. It’s all in the certifications, the statistics – and the records.
So, when a Canadian chicken farmer overhears one of those ignorant diatribes, he or she can fight the good fight because they have OFFSAP backing them up. And that’s one more step towards sustaining confidence in Canadian chicken purchases at the grocery store level.
"I will never forgive her. Forgiving her would be letting her win.” This is how Julie justifies harbouring rage and bitterness for her sister‑in‑law for several years.
We are all after the same thing: happiness. Yet several studies have shown that harbouring hatred toward someone conflicts with happiness. Happy people do not entertain hatred or vengeance and are people who have learned to forgive.
There may be many reasons to hate, yet equally as many reasons to forgive. Some experts affirm that people who hold on to resentments and hatred could decrease their life expectancy by 14 years. In addition, persistent hatred is a contributing factor to depression and chronic stress. It is also associated with the risk of coronary artery disease. Resenting your sister‑in‑law day in and day out could increase your chance of a heart attack. Do you hate her that much?
“I go out to a restaurant for dinner with my husband and she’s all we talk about,” Julie told me. “I even wake up at night thinking about it. I am so tense that I have to see a massage therapist. Now, here I am seeing a psychologist.” Isn’t it paradoxical? We often invest more energy in people we hate or dislike than in those we like. And the result is a loss of so much time, energy and money. Think, for example, of people who pursue court action against someone for years in order to be proven right, or on principle. But how much do these principles and pride cost?
You can ask yourself the following:
- Is it useful to continue to entertain this hatred?
- Is it good for my physical and psychological health?
- Is it good for the people who are important and close to me to be subjected to my hatred?
- Is it useful for my life projects?
- Will this help me attain my life goals?
If you can honestly answer yes to these questions, then continue. If not, why not stop poisoning your existence and that of others around you?
Only you can decide to forgive. You don’t need the other person to agree in order to do this. The responsibility and the power to choose are entirely yours.
In addition to all the benefits for your health and happiness, you could gain a great deal of time. As Julie said to me, “When you wake up at night hating someone because there is not enough time during the day to hate him or her, then it’s time to do something.”
Finally, remember that, unless you are calling the person in the middle of the night to tell them you hate them, you will be the only sleepless one.
Nov. 9, 2012, Ottawa, ON - The Honourable Leona Aglukkaq, Minister of Health, has announced that new regulations have come into force, updating Health Canada's 50-year-old rules for regulating food additives and improving food safety.
Food additives are substances that affect the nature of a food (flavour, colour, consistency etc.) and remain in the finished food product at some level. Until now, even when scientists showed a new additive could reduce the risk of a potential serious food-borne illness outbreak, it took an additional 12 to 18 months for the regulatory process to actually change the list and make the product legal.
Health Canada's new system doesn't change the thorough safety assessment that is conducted by Health Canada scientists for all food additives. It will, however, allow Health Canada to act faster to authorize food additives that have health and safety benefits, or to respond to health and safety concerns about an existing additive. It's expected that once the scientific assessment has been completed for new food additives, the process to update these lists will save the additional delay in changing the list.
"Canada's system for regulating food additives was set-up over 50 years ago," added Minister Aglukkaq. "What worked in the 1950s and '60s simply can't keep up with the needs and expectations of Canadians today."
For example, C. maltaromaticum (MICOCIN) is a food additive used in certain processed meat and poultry products to help control the growth of harmful bacteria such as Listeria monocytogenes. Health Canada determined that this additive could be safely used in December 2007, but it took another 36 months for the required regulatory changes and approvals to enable industry to market this product.
The new regulations would have made a significant difference in protecting the health and safety of Canadians by allowing these additives to be used much sooner.
Moving forward, Health Canada will maintain publicly available lists on its web site (available here). Any listed additives are considered legal for use in Canada, and any limits on its use will be clearly spelled out.
UPDATE (Nov. 6, 2012) - Minister Gerry Ritz has raised over $7,000 in the first week of his Movember campaign. However, more donations are needed to meet this year’s target of $25,000. Donations can be made as individuals or collectively as organizations to Minister Ritz’s Movember Canada campaign online (link here),or you can reference Gerry Ritz and Registration # 2736566 and send it to: Movember Canada, 119 Spadina Avenue, PO Box 65, Toronto, ON M5T 2T2.
Canada's poultry and egg farmers challenged Minister Ritz to once again shave his moustache in support of prostate cancer awareness and men's mental health. Campaign supporters include Chicken Farmers of Canada, Canadian Hatching Egg Producers, Egg Farmers of Canada and Turkey Farmers of Canada.
"Last year, Minister Ritz helped raise over $15,000 for prostate cancer research so we decided to up the ante," said Dave Janzen, Chair of Chicken Farmers of Canada. "This year we're hoping to raise $25,000 in support of prostate cancer and mental health research by getting him to remove his moustache. This campaign presents us with the opportunity to show urbanites how rural Canada can step up to the plate in support of a national initiative that affects all Canadians."
The idea builds on last year's successful campaign by Minister Ritz which topped out at just over $16,500.
"While I have accepted this challenge, I'm hopeful that this year's steep fundraising goal will keep my moustache firmly in place," said Agriculture Minister Gerry Ritz. "Although, it's clear that Canadian farmers and processors deliver the best food in the world, we're raising the stakes to see if they can remain the best fundraisers too."
"We are proud to step forward and work together in support of prostate cancer and men's mental health awareness," said Jack Greydanus, Chair of Canadian Hatching Egg Producers. "Thank you to Minister Ritz for agreeing to participate again this year. Farmers from coast to coast are challenged to step forward in support of this fundraising project for these two great causes."
Movember is the public awareness campaign held each November to promote prostate cancer awareness and male mental health. According to Prostate Cancer Canada, 1 in 7 men will be diagnosed with a form of prostate cancer, making it the most common cancer among Canadian men. One out of five Canadians will experience a mental illness in their lifetime and the remaining four will have a family member or colleague who will.
Donations can be made to Minister Ritz's Movember Canada campaign online, or you can reference Gerry Ritz and Registration # 2736566 and send it to: Movember Canada, 119 Spadina Avenue, PO Box 65, Toronto, ON M5T 2T2.
To learn more about changing the face of men's health visit: http://ca.movember.com.
Sept. 7, 2012 - A mutation of the highly toxic H5N1 bird flu has appeared in Vietnam, and state media reports state that it is spreading fast, resulting in mass culls.
According to Times Live, outbreaks have been reported in six provinces in the past two months and 180,000 birds have been culled to attempt to slow the transmission. The Central Veterinary Diagnsis Centre is also testing current vaccines against the new threat.
For more on the outbreak, please see the entire article at Times Live.
Aug. 15, 2012 - An incidence of low pathogenic avian influenze, of serotype H7N7, has been found on a farm in the Netherlands.
According to a report issued by the OIE (World Organization for Animal Health), the outbreak was first detected in August 9th, 2012 with over 31,000 laying hens being susceptible. According to the report, all birds have been destroyed.
The incident was reported by Dr. Christianne Bruschke, a veterinary officer with the Ministry of Agriculture, Nature and Food Quality reported the incidence of H7N7 at the farm located in the city of Utrecht.
There are no other commercial holdings within 1 kilometre of the farm, according to the report, but strickt quarantine measures have been installed.
For more information on the situation as it develops, visit the OIE website http://www.oie.int/.
Jul. 23, 2012 - The U.S. Centers for Disease Control and Prevention (CDC) has said that the Salmonella outbreak that has hit more than 70 people from 20 states stems from Estes Hatchery in Missouri.
The mail-order hatchery, according to an article in the News Leader, has remained open during the outbreak and has continued to ship birds all over the U.S.
For more information on what the CDC is doing to monitor and control the outbreak, you can visit the investigation page here.
Jul. 12, 2012, Cheshire, England - At a hearing at Crewe Law Courts in Cheshire, poultry farmer Norman Woodward became ill and increasingly short of breath after his retirement due to a lifetime exposure to chicken droppings.
According to an article in The Daily Mail, Dr. Geoff Roberts, the coroner, said that his work with poultry directly influenced his death by developing allergic alveolitis.
We have heard that over the years Norman was exposed to a number of antigens and as a result, he developed this condition, allergic alveolitis.
"We have heard very clearly that how, after continued exposure, he developed the lung diseases associated with his occupation, and there’s no doubt that these led him to his death ... There’s a very clear association with Mr Woodward’s occupation and the development of his subsequent lung disease. He died of an industrial disease."
For more information on the inquest, see The Daily Mail.
Jul. 10, 2012 - The poisonous chemical dioxin has been found at higher-than-permitted levels in eggs from a German farm, following similar discoveries at seven other farms since April, authorities said.
The poultry farm is near Loehnberg in the central state of Hesse, the federal food warning service said. The dioxin was discovered by the farm's own safety checks, and the eggs are being recalled, it said.
The service said there was no acute danger to public health, because dioxin is dangerous only if consumed over long periods. Small doses are not harmful.
The previous dioxin discoveries were in eggs at farms in Lower Saxony and the neighboring state of North Rhine Westphalia. The cause of some outbreaks in Lower Saxony was contaminated earth.
In January 2011, German officials said animal feed tainted with dioxin had been fed to hens and pigs, contaminating eggs, poultry meat and pork at affected farms, triggering a European Union-wide health alert.
Germany then introduced a series of measures including restrictions on animal feed ingredients and increased inspections of farms and feed.
Jul. 9, 2012, Bridgeton, NJ - A New Jersey meatball manufacturer is recalling more than 300,000 pounds (136,000 kg) of frozen, ready-to-eat meat and poultry products due to possible listeria contamination, the U.S. Department of Agriculture's Food Safety and Inspection Service said.
Bridgeton, New Jersey-based Buona Vita Inc was recalling about 324,770 pounds of frozen, ready-to-eat meat and poultry products produced in May, including meatballs, chicken and beef patties, and loafs of chicken and beef, the agency said in a written statement.
The products subject to recall include:
The following items were produced on May 3, 2012 and can be identified by the case code "1242": [View Labels (PDF Only)]
- 10-lb. cases of Cupino "Fully Cooked Meatballs with Pork and Beef"
- 10-lb. cases of Mama Isabella "1/2 oz. size Beef and Pork Meatballs"
- 10-lb. cases of Mama Isabella "1 oz. size Beef and Pork Meatballs"
- 10-lb. cases of Mama Isabella "2 oz. size Beef and Pork Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Sapore Italiano .75 oz Baked Meatballs with Beef and Pork"
- 30-lb. or 10-lb cases of Buona Vita, Inc. "Buon Gusto ½ oz Baked Italian Style Meatballs Made with Chicken and Beef"
The following items were produced on May 4, 2012 and can be identified by the case code "1252": [View Labels (PDF Only)]
- 10-lb. cases of Vincent Giordano "4 oz. Cooked Italian Style Meatball"
- 10-lb. cases of Buona Vita, Inc. "Filomena 3 oz. Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Sapore Italiano .75 oz Baked Meatballs with Beef and Pork"
- 30-lb. or 10-lb. cases of Buona Vita, Inc. "Buon Gusto ½ oz Baked Italian Style Meatballs Made with Chicken and Beef"
- 10-lb. cases of Dirusso's "Fully Cooked ½oz Meatballs"
- 30-lb. or 10-lb. cases of Dirusso's "1 oz Italian Style Meatballs Fully Cooked"
- 10-lb. cases of Dirusso's "Fully Cooked Mini Meatballs"
The following items were produced on May 7, 2012 and can be identified by the case code "1282": [View Labels (PDF Only)]
- 30-lb. cases of Silver Lake Brand "3 oz Cooked Dinner Loaf Made with Chicken and Beef"
- 30-lb. cases of Argenta Pride "Cooked Dinner Loaf Made with Chicken and Beef"
- 30-lb. cases of Silver Lake Brand "3oz Cooked Chicken and Beef Burger Pattie Made with Chicken and Beef"
- 30-lb. cases of Argenta Pride "3 oz Cooked Chicken and Beef Burger Patty Made with Chicken and Beef"
- 30-lb. cases of Silver Lake Brand "4 oz Cooked Chicken and Beef Burger Made with Chicken and Beef"
- 30-lb. cases of Silver Lake Brand "4oz Cooked Chicken Salisbury Patty Beef Added"
- 30-lb. cases of Silver Lake Brand "3oz Cooked Chicken Salisbury Patty Beef Added"
- 30-lb. cases of Argenta Pride "Cooked Chicken Salisbury Patty Beef Added"
The following items were produced on May 8, 2012 and can be identified by the case code "1292": [View Labels (PDF Only)]
- 30-lb. cases of Argenta Pride "Cooked Chicken Salisbury Patty Beef Added"
- 30-lb. cases of Argenta Pride "Cooked Dinner Loaf LS Made with Chicken and Beef"
- 30-lb. cases of Argenta Pride "Cooked Breakfast Patty Made with Chicken and Beef"
- 30-lb. cases of Silver Lake Brand "Cooked Breakfast Patty Made with Chicken and Beef"
- 10-lb. cases of Whitsons Food Service "½ oz. Baked Italian Style Meatballs Made with Chicken and Beef"
- 10-lb. cases of M&R Frosted Food Co. ".5oz Cooked Chicken and Beef Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Buon Gusto ½ oz Baked Italian Style Meatballs Made with Chicken and Beef"
- 10-lb. cases of M&R Frosted Food Co. "1 oz Cooked Chicken and Beef Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Buon Gusto 1 oz Baked Italian Style Meatballs Made with Chicken and Beef"
- 10-lb. cases of Buona Vita, Inc. "Buon Gusto 2 oz Baked Italian Style Meatballs Made with Chicken and Beef"
The following items were produced on May 9, 2012 and can be identified by the case code "1302": [View Labels (PDF Only)]
- 10-lb. cases of Buona Vita, Inc. "Buon Gusto 1 oz Baked Turkey Meatballs"
- 10-lb. cases of Orefresco "1 oz Baked Italian Style Meatballs"
- 10-lb. cases of Bullpen "1.0 oz Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Mamma Mia's 1 oz Baked Italian Style Meatballs"
- 10-lb. cases of Napoli "1 oz. Traditional Style Cooked Meatballs"
- 10-lb. cases of Whorle's "1 oz Baked Italian Style Meatballs"
- 10-lb. cases of Buonamici "1oz Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Mamma Cacciatore 1 oz Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Filomena 1 oz Baked Italian Style Meatballs"
- 10-lb. cases of Napoli "2 oz Traditional Style Cooked Meatballs"
- 10-lb. cases of Bullpen "1.5 oz Baked Italian Style Meatballs"
- 10-lb. cases of Napoli "1/2 oz Traditional Style Cooked Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Mamma Cacciatore 2 oz Baked Italian Style Meatballs"
- 10-lb. cases of Bullpen "2.0 oz Baked Italian Style Meatballs"
- 10-lb. cases of Whorle's ".5 oz Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "½ oz. Mamma Cacciatore Baked Italian Style Meatballs"
- 10-lb. cases of Bullpen ".5oz Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Filomena 1 oz Baked Italian Style Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Filomena .5oz Baked Italian Style Meatballs"
- 30-lb. cases of Buona Vita, Inc. "Mamma Cacciatore ½ oz Baked Beef and Chicken Meatballs"
- 10-lb. cases of Monabella ".5 oz. Primo Baked Beef and Pork Meatballs"
- 10-lb. cases of Buona Vita, Inc. "Sapore Italiano .5oz Baked Meatballs w/ Beef and Pork"
- 10-lb. cases of Buona Vita, Inc. "Buona Vita's .65 oz Baked Gourmet Meatballs with Pork and Beef"
The packages bear the establishment number "P-954" or "Est. 954" inside the USDA mark of inspection. The products were sold to distribution facilities nationwide. When available, the retail distribution list will be posted on FSIS' website atwww.fsis.usda.gov/FSIS_Recalls/
The problem was discovered through microbiological testing by FSIS and the Ohio Department of Agriculture (ODA). FSIS, ODA, and the company have not received reports of illesses due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.
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.
Consumers and media with questions about the recall should contact Buona Vita, Inc. at (856) 453-7972. Consumers should request to speak to Junior Vice President of Operations, Paul Infranco, and media should request Blake Christy, General Manager.
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