Recall: Georgia Cheeses Recalled for Potential Health Risk

Georgia Commissioner of Agriculture Gary W. Black is alerting Georgians to the recall of select lots of two cheese varieties produced by Flat Creek Farm & Dairy of Swainsboro, Ga. Flat Creek announced on Dec. 26 that more than 100 pounds of cheeses were recalled.

The affected cheeses are Heavenly Blue and Aztec Cheddar, packaged in clear plastic and ranging in size from half-pounds to whole wheels. The recall is specific to Heavenly Blue cheeses with the lot code 130916XHB and Aztec Cheddar with the lot code 130823XAZ.

Routine sampling of the finished cheeses indicated the presence of Salmonella, a bacterium known to cause salmonellosis in humans and animals. Symptoms of salmonellosis include diarrhea, abdominal cramps and fever. Rarely, Salmonella can result in more serious ailments, including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. In some cases, they are known to be severe enough to require hospitalization and can cause serious complications or death in young children, the elderly and those with compromised immune systems.

The cheeses were distributed in Georgia and Florida and in six online orders, which are in the process of being notified.

No illnesses have been reported to date. Consumers who purchased these cheeses are urged to return them to the place of purchase. Georgia Department of Agriculture inspectors will be checking to make sure the recalled products are removed from sale.

Questions about this recall?

Consumers who purchased the recalled products can call 478-237-0123 between 8 a.m. and 5 p.m. Eastern Standard Time.

 

To view a comprehensive list of food and feed recalls affecting Georgia, visit our Food Safety Division recall website. If this recall expands or additional details become available in the future, the website will provide the most up-to-date information.

 

Guest Column: State Beef Referendum Coming in 2014

Originally published in the Dec. 11, 2013, issue

 

CALLAWAY

Now is the time for all cattle producers in Georgia to make your voice heard! You have until Dec. 31 to request a ballot to vote in the beef referendum that will be held in early 2014. In case you are unaware of what is happening with regards to the referendum, I would like to give you a brief summary of how this all came about.

The Georgia Farm Bureau Beef Commodity Committee was meeting in August 2011. During the meeting the need for more dollars for valuable research and product promotion was discussed.  After much conversation it was suggested that a study committee of stakeholders be formed to look at a producer investment program. The idea was put into official policy and passed by the general membership at the annual meeting at Jekyll Island.

Fast forward about four months and a similar policy was passed by Georgia Cattlemen’sAssociation at their annual meeting at the Beef Expo in Perry during April 2012. It was just a matter of time before the Georgia Milk Producers and the Georgia Livestock Marketing Association came on board also. Three people from each organization were appointed to a 12-member study committee. 

The study committee met through the summer and fall at various locations throughout the state. In the end it was unanimous among the committee that a referendum be held and let the producers decide if they wanted a state beef checkoff.

This checkoff should not be confused with the National Beef Checkoff that has been law since 1986. The national Checkoff of $1 per head can be spent only for promotion, research or education. Fifty cents of every dollar collected is administered by the Cattlemen’s Beef Board at the national level. The other 50 cents of every dollar is returned to the state where it is collected and here in Georgia is administered by the Georgia Beef Board. Both the state and national boards are comprised of beef farmers, ranchers, dairymen and livestock market operators.

Meetings were held with the commissioner of agriculture and other key members of the Department of Agriculture. They were supportive and offered their help in any way. After much work by all involved, Senate Bill 97 was introduced in the 2013 legislative session of the General Assembly. The bill, passed and signed into law by the governor, called for a referendum to be held with all Georgia cattle producers eligible to vote their wishes as to whether or not to fund the Georgia Agricultural Commodity Commission for Beef. Anyone in Georgia who owned cattle in the last 12 months is eligible to vote. Ballots will be mailed sometime after the first of the year.

If passed, the Agriculture Commodity Commission for Beef would be run by cattlemen. This five-member producer board would determine how the funds would be spent. The commission must also be reaffirmed every three years by a vote of all cattle producers in the state.

The original legislation that created the foundation for commodity commissions in Georgia was passed in 1961. There are 12 other such commodity commissions in our state, all of which are administered by the Department for a nominal fee of less than 5 percent of the dollars collected. 

If the state beef checkoff assessment of up to $1 per head passes, it could in essence triple the amount of money that could be spent in our state to support the beef industry with funds for promotion or advertising, vital research or education of our consumers and health professionals about the value of beef in a healthy diet. 

With a 10 million-plus population, we only generate three cents per Georgian through the national Checkoff. According to a study at the University of Florida, researchers found that for every $1 invested in the national Checkoff, cattlemen receive a $5.50 return. I don’t know of anything else that even comes close to that.

Cattleman John Callaway is the chairman of the Georgia Cattle Industry Investment Study Group and Georgia Farm Bureau’s Beef Commodity Board. To register for the Agricultural Commodity Commission for Beef referendum ballot, visit www.agr.georgia.gov or write to the Department at: Georgia Department of Agriculture, Marketing Division, Room 324, 19 Martin Luther King Jr. Drive Southwest, Atlanta, GA 30334. Written requests for ballots should include your name, phone number and the phrase “I request a ballot for the ACC Beef referendum.”

Recall Roundup: Nov. 22 - Dec. 20, 2013

Editor's Note: Food recalls related to a foodborne pathogen will be featured on individual blog posts. Food recalls related to food allergens, mislabeling or other causes will be rounded up, when applicable, in a Recall Roundup blog post. For up-to-the-minute information on food recalls, follow @GaMktBulletin and @GDAFoodSafety on Twitter, and visit the Georgia Department of Agriculture's food recall website.

Recalls were issued for select lots of the following products:
 
Intevation Food Group, LLC: 18-ounce trays of Omaha Steaks 2367 Chicken Fettuccine Alfredo with the establishment number P-39949
Recalled Nov. 22, undeclared egg allergen. Read more ...








Health Matters America, Inc.: 3.5- and eight-ounce consumer-size bags of Organic Traditions Dark Chocolate Hazelnuts, Organic Traditions Dark Chocolate Hazelnuts with Chili, Organic Traditions Dark Chocolate Almonds and Organic Traditions Dark Chocolate Almonds with Chili
Recalled Dec. 11, undeclared milk allergen. Read more ...



Blooming Import, Inc.: 12-ounce bags of Golden Lion Brand Dried Ziziphus Jujuba Mill (Dried Dates) with the UPC Code 734765040086
Recalled Dec. 11, undeclared sulfite allergen. Read more ...

Bee International: two-ounce packages of Sweet Spots candy with lot codes 2158613 and 2335613 and UPC 0-73563-00471-6
Recalled Dec. 12, undeclared egg allergen. Read more ...






Blooming Import, Inc.: eight-ounce bags of Farmer Brand Dried Lily Flowers with the UPC code 734765040895
Recalled Dec. 13, undeclared sulfite allergen. Read more ...

ARTY'S GARDEN: Remember to Plant Rosemary

Originally published in the Sept. 4, 2013, issue

 

I’m glad that rosemary escaped the cloisters of the herb garden and is beginning to be planted in all parts of the landscape. It is being used in perennial gardens and with, or instead of, traditional foundation shrubs. I have even seen it thriving in sidewalk strips where few plants flourish.

 

Yes, rosemary is a useful culinary herb. It is especially good with chicken, and I have used it to make rosemary biscuits. However, even if you never go near the kitchen, rosemary is still worth planting in your garden. It is attractive, fragrant, drought tolerant, pest free and has a long season of bloom. 

 

My rosemary starts blooming in early August and continues sporadically through fall and winter into March, with the majority of its periwinkle blue flowers appearing in the spring. Most rosemary varieties are blue, but there are a few with white or pinkish flowers.

 

A legend says that all rosemary flowers were white until the Virgin Mary draped her blue cloak across a rosemary plant during the flight into Egypt to escape Herod. Although a legend, it has some basis in fact: people will drape wet laundry across rosemary bushes to dry. The bushes keep the laundry off the ground and give it a pleasant scent. Willa Cather fans may remember the passage from O Pioneers! in which Marie tells Alexandra, “How nice your dress smells, Alexandra; you put rosemary leaves in your chest, like I told you.”

 

People are still delighting in the scent of rosemary today. Rosemary is best planted in a convenient place where people can touch it and enjoy the fragrance it imparts as they pass by. I have mine planted by the front steps.

 

This long-lasting fragrance may be why rosemary is known as the herb of remembrance, as Ophelia reminds us in her mad scene in Hamlet. Few things trigger memory as does an aroma, and the long-lasting aroma of rosemary can trigger memories of home-cooked meals, Christmas decorating (rosemary is an excellent choice for greenery) or old-fashioned sachets.

 

Georgia garden centers, especially those with large herb selections, offer numerous varieties of rosemary including a prostrate form that cascades over walls. Rosemary can be planted any time of year, but spring and fall are best. Rosemary prefers limy, well-drained, even stony soil and lots of sun. Remember, it is native to the cliffs of the Mediterranean; try to make it feel at home.

 

Older rosemary plants take on a venerable appearance with gnarled, woody trunks. This characteristic makes them good focal points for a rock garden or garden path or even a good subject for bonsai.

 

When landscaping, don’t forget to consider rosemary. Although a useful herb, it is not just for herb gardens anymore. In the words of Shakespeare’s Ophelia, “There's rosemary, that's for remembrance; pray, love, remember.”

 

Arty Schronce is the Department’s resident gardening expert. He’s a lifelong gardener and a horticulture graduate of North Carolina State University who encourages everyone to discover the pleasures of plants and gardening. 

Georgia Food Bank Association to Host 2014 Wild Hog Supper

Agriculturalists, lawmakers and legislators are getting ready for the 52nd Wild Hog Supper, an annual event that kicks off the state legislative session each January. The 2014 event will be hosted by the Georgia Food Bank Association.

The Georgia Food Bank Association invites all to attend and celebrate the start of the session by raising funds to benefit food banks throughout Georgia. Patrons are asked to bring one non-perishable food item to the supper to benefit the Atlanta Community Food Bank. Suggestions of such items include peanut butter, canned tuna, canned beans, canned soups, stews, pastas, 100 percent fruit juice, canned fruits, vegetables, macaroni and cheese dinners, whole grains and boxed low-sugar cereals.

Keynote guests at the 2014 supper include Honorary Host Committee Gov. Nathan Deal, Commissioner of Agriculture Gary W. Black, Senate Ag Chairman John Wilkinson, House Ag Chairman Tom McCall and the seven regional food bank executive directors.

Ticket prices are listed below. Tickets ordered by Dec. 31 will be mailed. Tickets ordered after that date will be held at Will Call or alternate pickup can be arranged by calling Lila Hawks at 404-419-1738. Please note group discounts will only be offered through Dec. 31. Click here to purchase!

Single ticket: $20
10-ticket bundle: $180 (10 percent discount)
50-ticket bundle: $850 (15 percent discount)
100-ticket bundle: $1,600 (20 percent discount

If you go ...
What: 52nd Annual Wild Hog Supper
When: Sunday, Jan. 12, 2014, 5:30 to 7:30 p.m.
Where: Georgia Railroad Depot, Atlanta
Contact: 404-419-1738

Consumer Q&A: Produce Questions

Q: What causes catfaced tomatoes?

A: Catfaced tomatoes are malformed with leathery scars, bulges or cavities at the blossom end of the fruit. These cavities can extend deep into the flesh. The condition gets its name because the fruit can look like a cat's face.

The causes of catface are not definitely known. Cold temperatures during blooming or fruit set  may be responsible. Catfacing is more common on the fruit formed first on  large-fruited tomato varieties. Some varieties are particularly prone to catface and should be avoided if this has been a problem in the past. The condition does not affect the flavor of the tomato.

Q: What causes my cucumbers to be sheepnosed and shaped like gourds?

A: Improper pollination due to lack of insects or adverse weather conditions can cause misshapen cucumbers and melons. Lots of rain and cool temperatures can hamper the activity of pollinating insects. High temperatures can also kill pollen. Lack of moisture during development can also misshape fruit.

If you are applying any insecticides, make sure you are applying them properly and not killing the bees and other pollinating insects. We need these insect allies for all our flowering crops!

Q: What batter is best for frying squash? Can pattypan squash be fried like yellow squash?

A: Pattypan or scalloped squash can be sliced and fried. There is no best batter or best way to fry squash. They are easy to fry and the results are almost always tasty.

To coat the squash before frying, some people slice it and dredge it in flour, corn meal or a mixture of both. Some dip the slices in buttermilk or sweet milk before dredging. Some make a batter of flour with milk, buttermilk or beer and coat the slices with it. They may then dredge the coated slices with flour or corn meal. Some mix an egg diluted with two tablespoons of water, coat the slices and dredge in flour, corn meal or fine bread crumbs. Some use rice flour instead of wheat flour.

After squash slices are coated, heat a half-inch of cooking oil in a heavy skillet. When the oil is hot, start dropping the coated squash slices into the oil, one at a time so they don't stick together. Remove them from the oil when they are golden brown and let them drain onto paper towels. Serve them warm with salt and pepper.

Got a question? Visit our website, write to us at 19 MLK Jr. Drive, Room 128, Atlanta, GA 30334, or email arty.schronce@agr.georgia.gov.

Feature Recipe: BBQ Cola Tailgate Sliders

Originally published in the Sept. 18, 2013, Market Bulletin

 

Editor’s Note: Hand-held beef roast sandwiches are a perfect way to get amped up for kickoff. We used Coca-Cola, but feel free to use whichever cola you’d like. Go crazy local and celebrate football season with a Georgia-made barbecue sauce and pickles! Find some from Georgia Grown members at www.georgiagrown.com.

Ingredients:

3 to 4 pounds beef chuck roast (or other less tender roast)

1 can cola (12 ounces)

1 envelope onion soup mix

Barbecue sauce

Pickles

24 slider buns, or French bred cut into 24 two-inch pieces

Instructions:

1. Preheat oven to 325 degrees Fahrenheit.

2. Place roast in a large baking dish. Sprinkle with the onion soup mix and pour the cola over it.

3. Cover the roast tightly with a lid or aluminum foil. Bake for about two hours or until very tender.

4. Once roast is tender and cooked, shred it with a fork. Combine with enough barbecue sauce to cover all the meat.

5. Assemble sliders. Top each bottom bun or one piece of French bread with a small amount of roast. Top with a pickle and extra sauce, if desired.