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From: Mark Mitchell on 28 Feb 2008 00:38
From my studies in indoor air quality, peanuts are the most frequent
offendors and cause death more than any food product. Proper care in the
storage and manufacturing process led to the "Skippy Peanut Butter"
incident.

Water from a leaking roof wetting the peanuts, and allowing the toxins to
form are to blame.

Most companies in the peanut product business learned from these mistakes,
one would think.

A recent job assignment of mine was not related to peanuts, but I witnessed
the same errors being made while the Skippy recall was in effect.

The company was having a new air conditioner installed in their Atlanta,
Georgia plant. I noted that the warehouse, and processing plant, had a
strong negative air pressure problem. The contract called for the company to
correct the pressure problem by others, so the air conditioner would not
fail in its operation. When I tried to explain the urgent nature of the
problem and the safety of their employee's safety, product liability, and
the nation's food supply, they totally ignored the contract clause and my
recommendations.

There was no profit or desire for me to become directly involved in such a
blatant abuse of this company. My free advice and suggestions were to
correct the following problems easily seen.

1) The building exhausted air from the building on one side, pulling air
from the opposite side and across the products.

2) There was no entry for outside ambient air.

3) The stench of sewer gases were easily detected in the air from the
constantly wet employee bathrooms.

4) Dry floor drains, sinks full of pans, and dirty utensils soaking in water
were always present in the pathway of the air flow.

5) A propane forklift operated in the plant, idleing or running non-stop.

6) The set of makeup air fans were broken in the warehouse area, storing the
shelled peanuts.

7) Filthy water in floor trough type drains sat idle. They could not drain,
due to the negative pull of air, but could have been sucked dry and then
disinfected.

8) Windows that were present, and had small openings for airflow, were
directly under the fans. That amounted to short drafting or no true
ventilation.

The company manufactures candy for Target, Neiman-Marcus, and other national
branded stores, yet the conditions are third world or less.

Has anyone heard of Sophie Mae, Fine Products, Georgia Nut, or any other
names this company goes by?

Use caution if you eat candy, they produce so many products under various
names, and it is impossible for me to identify all of them.

Reply if you are familiar with these conditions or company products.

Thanks,

Mark








From: Jack Campin - bogus address on 28 Feb 2008 19:56
> From my studies in indoor air quality, peanuts are the most frequent
> offendors and cause death more than any food product. Proper care in the
> storage and manufacturing process led to the "Skippy Peanut Butter"
> incident.
>
> Water from a leaking roof wetting the peanuts, and allowing the
> toxins to form are to blame.

Aflatoxin is usually only a problem when peanuts or maize are stored
at very high temperatures - even the southern US doesn't often get
hot enough, it mainly happens in West Africa.

So the hygiene lapses you list may be disgusting but may not be as
significant as you think.

==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts
From: Jack Campin - bogus address on 29 Feb 2008 07:00
>> From my studies in indoor air quality, peanuts are the most frequent
>> offendors and cause death more than any food product. Proper care in the
>> storage and manufacturing process led to the "Skippy Peanut Butter"
>> incident.
>> Water from a leaking roof wetting the peanuts, and allowing the
>> toxins to form are to blame.
> Aflatoxin is usually only a problem when peanuts or maize are stored
> at very high temperatures - even the southern US doesn't often get
> hot enough, it mainly happens in West Africa.
> So the hygiene lapses you list may be disgusting but may not be as
> significant as you think.

Further to that: toxins have NOTHING AT ALL to do with peanut allergy.

What causes peanut allergy is a protein which is a perfectly normal
constituent of the peanut. For someone with peanut allergy, this
protein is much more dangerous than any fungal toxin; weight for
weight, it's about level with ricin or abrin, and about the only
thing that might be deadlier is anthrax spores.

==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fonts
From: metronid on 9 Mar 2008 14:56
On Feb 29, 7:00 am, Jack Campin - bogus address
<bo...(a)purr.demon.co.uk> wrote:
> >> From my studies in indoor air quality, peanuts are the most frequent
> >> offendors and cause death more than any food product. Proper care in the
> >> storage and manufacturing process led to the "Skippy Peanut Butter"
> >> incident.
> >> Water from aleakingroofwetting the peanuts, and allowing the
> >> toxins to form are to blame.
> > Aflatoxin is usually only a problem when peanuts or maize are stored
> > at very high temperatures - even the southern US doesn't often get
> > hot enough, it mainly happens in West Africa.
> > So the hygiene lapses you list may be disgusting but may not be as
> > significant as you think.
>
> Further to that: toxins have NOTHING AT ALL to do with peanut allergy.
>
> What causes peanut allergy is a protein which is a perfectly normal
> constituent of the peanut. For someone with peanut allergy, this
> protein is much more dangerous than any fungal toxin; weight for
> weight, it's about level with ricin or abrin, and about the only
> thing that might be deadlier is anthrax spores.
>
> ==== j a c k at c a m p i n . m e . u k === <http://www.campin.me.uk> ====
> Jack Campin, 11 Third St, Newtongrange EH22 4PU, Scotland == mob 07800 739 557
> CD-ROMs and free stuff: Scottish music, food intolerance, and Mac logic fontstry




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