Food Safety News

Consumer Reports (CR) has found concerning discoveries regarding pesticide contamination in everyday fruits and vegetables in a newly released investigation. The report, representing CR’s most extensive analysis to date, examines the pervasive presence of harmful pesticides in our food supply, raising critical questions about food safety and regulatory oversight.

While the exact extent of the health risks posed by chronic pesticide exposure remains uncertain, evidence from various studies suggests a link between pesticides and increased risks of cancer, diabetes, cardiovascular disease, Parkinson’s disease, and other health problems. Particularly vulnerable populations, such as farmworkers and their families, face heightened risks, with exposure during pregnancy and childhood potentially leading to developmental and respiratory issues. Concerns also arise regarding the potential cumulative effects of long-term exposure, especially for individuals with chronic health conditions or living in areas with high toxin exposure.

Based on seven years of data from the Department of Agriculture, CR’s food safety experts examined 59 common fruits and vegetables. Pesticides posed significant risks in 20 percent of the items scrutinized. Among the offenders were household staples such as bell peppers, blueberries, green beans, potatoes and strawberries.

 A particularly alarming revelation concerned green beans, which showed residues of a pesticide banned from use on the vegetable for more than a decade in the U.S. This issue points to potential gaps in regulatory enforcement and oversight.

“While fruits and vegetables are integral to a balanced diet, our findings underscore the pressing need for enhanced vigilance and regulatory action,” remarked James E. Rogers, Ph.D, who oversees food safety initiatives at CR. “It’s evident that current measures are inadequate in safeguarding public health against the risks posed by pesticide contamination.”

CR’s analysis offers actionable insights for consumers seeking to mitigate pesticide exposure. By utilizing CR’s ratings, individuals can identify safer alternatives and prioritize organic produce when feasible. The report emphasizes the importance of informed decision-making, particularly for vulnerable populations such as children and pregnant women, who may be more impacted by pesticide residues.

CR is advocating for regulatory interventions to better address pesticide risks. Enhanced oversight of imported produce, particularly from regions with more lax pesticide regulations, is recommended to ensure the integrity of our food supply. CR is also calling for increased support for organic farming practices, citing their potential to reduce reliance on harmful pesticides and promote sustainable agricultural systems.

CR hopes the report serves as an alarm for policymakers, industry stakeholders, and consumers alike to prioritize food safety and environmental stewardship.

Click here for the full report.

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The Food and Drug Administration has identified a new outbreak of infections from E. coli O157:H7.

The agency announced the outbreak on April 17 and indicated that traceback efforts have begun. However, the FDA did not report the food or foods being traced.

The FDA had identified nine patients in the outbreak as of the announcement. The agency has not reported how old the patients are or where they live.

Investigation of a Salmonella Typhimurium outbreak continues with the patient count increasing. Since the announcement of the outbreak on April 10, the FDA has identified one more sick person, bringing the total to 12.

As with the new E. Coli outbreak, the FDA has not yet determined what food is the source of the Salmonella. The agency has begun traceback efforts but has not reported what food or foods are being traced.

No sampling or site inspections are underway in either of the outbreak investigations.

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According to the Danish food agency, there is still uncertainty among chefs and kitchen workers about the management of norovirus.

A Danish Veterinary and Food Administration (Fødevarestyrelsen) control and guidance campaign targeted restaurants, kitchens, and shops that supply ready-to-eat (RTE) food. Work involved 829 visits from June to November 2023.

The agency asked kitchen managers what steps they should take to prevent outbreaks. Some said they were unsure how far they could go concerning an employee’s illness and health.

Scale of issue
Norovirus is the most common cause of foodborne outbreaks in Denmark. The campaign focused on companies’ training of employees regarding personal hygiene, guidance on staff notification, and employer obligations to avoid contamination with foodborne viruses.

Danish officials said that if outbreaks are to be prevented and reduced, kitchen staff and company managers need to have the necessary knowledge to operate in a hygienically correct manner and in a way that minimizes the risk of food contamination with norovirus, as well as enabling them to act responsibly if an incident occurs, by informing management.

“Several kitchen managers have replied that they have not yet introduced procedures for handling norovirus and have not instructed employees in what to do if they are affected by norovirus,” said Lene Mølsted Jensen from the Danish Veterinary and Food Administration.

“Because a sick employee can be a danger to food safety, the kitchen manager can inquire about the symptoms if the employee reports being sick with an upset stomach, just as the employee also must inform the boss about an upset stomach.”

Results showed that all visited companies had sufficient procedures around personal hygiene, including the behavior of employees in connection with symptoms of norovirus, so no sanctions were applied.

However, the fact that there were 20 outbreaks with 790 cases in 2021 and 2022 points to a difference between these findings and the companies’ actions in daily operations. The Danish Veterinary and Food Administration said detecting issues with a single pre-announced inspection can be difficult.

Main control findings
On two occasions, inspectors found sites did not have the necessary facilities for employees to maintain a high level of personal hygiene. In both cases, there was a lack of handwashing facilities.

Over half of the questionnaire respondents were unaware that General Data Protection Regulation (GDPR) rules do not prevent them from asking about an employee’s possible symptoms.

Less than half of the participants knew about a guide from the Danish Veterinary and Food Administration with advice on avoiding infecting consumers with norovirus.

More than 60 percent of companies use the Danish Veterinary and Food Administration as their primary source of information when looking for advice in the event of a suspected incident. Other sources include industry organizations and consultants.

In 2019, 2020, and 2021, outbreaks resulting from infection with norovirus represented 37 percent, 17 percent, and 22 percent, respectively, of all registered foodborne outbreaks. The number of confirmed norovirus outbreaks increased to 14 in 2021 from six in 2020.

The Danish Veterinary and Food Administration repeated bits of a control campaign from 2020/2021. The initiative is part of efforts against foodborne viruses from January 2019 to December 2023, alongside the agency’s strategy and goal of fewer people getting sick from food.

Similar work in 2022 revealed kitchen staff and food companies lacked knowledge about how foodborne viruses such as norovirus are transmitted and how to avoid passing the infection on to customers and colleagues.

Norovirus can spread through sick people, contaminated surfaces, or contaminated food and water. A person usually develops symptoms 12 to 48 hours after being exposed. Most people with norovirus illness get better within 1 to 3 days, but they can still spread the virus for another few days. Kitchen workers should stay away from work for at least 48 hours after symptoms have passed.

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Fresh organic basil sold at Trader Joe’s stores is behind a multi-state outbreak of Salmonella Typhimurium infections.

The Centers for Disease Control and Prevention is investigating the outbreak with the Food and Drug Administration. As of this afternoon, a dozen people across seven states have been confirmed with the outbreak strain of Salmonella.

The implicated fresh basil is sold in 2.5-ounce clamshell packaging under the Infinite Herbs brand. It was distributed to Trader Joe’s stores in Alabama, Connecticut, Washington D.C., Delaware, Florida, Georgia, Iowa, Illinois, Indiana, Kansas, Kentucky, Maryland, Massachusetts, Maine, Michigan, Minnesota, Missouri, North Carolina, Nebraska, New Hampshire, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Virginia, Vermont and Wisconsin.

Public health officials are interviewing patients and so far found that seven of eight patients interviewed reported exposure to fresh organic basil from Trader Joe’s stores before becoming ill.

Traceback data collected by FDA determined that Infinite Herbs LLC, in Miami, FL, was the supplier of the 2.5-ounce packages of organic basil sold at Trader Joe’s stores.

Trader Joe’s has voluntarily removed all Infinite Herbs brand organic basil packed in 2.5-ounce clamshell packaging from their stores and this product should no longer be available for sale.

The outbreak investigation is ongoing to determine the source of contamination and whether additional products are linked to illnesses. 

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any fresh organic basil from Trader Joe’s stores and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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About 10 days ago, after a second human case of Highly Pathogenic Avian Flu was announced, the Centers For Disease Control And Prevention (CDC) reworked its markup on the issue, not the message.

Since it first struck a commercial poultry flock on U.S. soil in early 2022. avian flu has been a harsh master, affecting 85.8 million birds in 48 states.

The USDA claims to have the world’s most robust avian influenza surveillance program. The flu has also taken 9,253 wild birds in 50 jurisdictions.

Recently, the CDC has been using color cartoons to spread its message that “Infected poultry can spread bird flu to people. Human infections with bird flu viruses are rare but possible.”

The CDC’s “protective actions for people” include these suggestions:

+ Avoid direct contact with wild birds, observing them only from a distance.

+ Do not make any contact with any dead birds and report any sick or dead birds.

Take protective actions around other animals thought to have HSN1 bird flu.

+ Food is safe to eat as long as it is properly handled and cooked.

+ CDC has not imposed any travel restrictions resulting from the avian flu crisis

+ Seasonal flu vaccines will reduce the risk of illness from avian flu.

+ The two human avian flu cases were many months apart, a Colorado poultry worker and a Texas dairy farm employee.  Both recovered.

+ Local health officials are being advised to look out for additional cases.

USDA’s Animal and Plant Health Inspection Service confirmed the highly pathogenic avian influenza (HPAI) in a commercial flock in the United States on Feb. 8, 2022. 

Since then, APHIS has worked to identify and respond to detections and mitigate the virus’ impact on U.S. poultry production and trade. 

Detections are higher in the fall and spring because wild birds continue to spread the virus as they migrate to their seasonal homes. APHIS continues to work closely with the States.

To provide context on the overall size of the U.S. poultry flock, there are more than 368.2 million egg-laying chickens in the United States. In 2022, more than 9.5 billion broiler chickens and 208 million turkeys were processed in the United States, according to USDA data.

In meetings, CDC told state officials to ensure that their bird flu operational plans are up-to-date.

The latest human case of U.S. avian flu cases with these facts:

• A person in Texas tested positive for highly pathogenic avian influenza (HPAI) A(H5N1) virus (“H5N1 bird flu”). This is only the second case of H5N1 bird flu in the United States; the first was in a poultry worker in Colorado in 2022.
• This person in Texas worked with dairy cows presumably infected with H5N1 bird flu viruses.
• This is the first time this virus has been found in cows and would be the first instance of cow-to-human spread of bird flu. Infected dairy herds have been found in eight states since the first confirmation in Texas.
• CDC has sequenced the influenza virus genome from a patient in Texas and compared this with other sequenced H5N1 viruses. The virus obtained from this person is nearly identical to what has been found in cows and birds in Texas. There are no changes associated with resistance to antiviral medications, and the virus is closely related to two existing candidate vaccine viruses.
• There is no sign of person-to-person spread of this virus at this time.
• This is an emerging and rapidly evolving situation that CDC is following closely. The CDC believes this virus’s overall risk to the general public remains low.

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Part of a federal investigation into lead in certain cinnamon applesauce products has been shifted to a followup status.

The new approach by the Food and Drug Administration is designed to provide post-incident response action. The agency will continue surveillance activities as well as prevention and compliance activities, according to an update posted by the FDA on April 16.

The Centers for Disease Control and Prevention is continuing to monitor the outbreak of lead poisoning and most recently reported 519 children impacted in the outbreak. The outbreak stretches across 44 states. The FDA has collected 90 “adverse incident” reports in the outbreak. The two agencies use different reporting methods, so their numbers may overlap somewhat and should not be added together. The CDC continues to add patients to its count.

Also, there can be significant lagtime between consumption of the lead contaminated cinnamon applesauce and the detection of elevated blood levels of the heavy metal.

Three brands of cinnamon applesauces sold in pouches and marketed for children have been recalled. They are Wanabana, Schnucks and Weis. Only cinnamon applesauce products have been implicated.

The FDA was first notified about the lead in the applesauce in mid-September of 2023 by public health officials in North Carolina. On Oct. 28 the FDA discussed analytical findings of lead in cinnamon applesauce produced by Astrofoods in Ecuador with the producer. Also on Oct. 28 the FDA issued a warning to U.S. consumers.

It was eventually determined that the lead was from contaminated cinnamon purchased from a third-party supplier. The FDA has reported that the lead was likely added to the cinnamon to increase its weight and therefore its commercial value.

Other key dates in the investigation include:

• On Oct. 29, 2023, Wanabana LLC notified their customers about recall of the WanaBana Apple Cinnamon Fruit Puree products.
• On Oct.30, 2023, and through continued cooperation with the FDA, Wanabana LLC issued a press release regarding their voluntary recall of all WanaBana Apple Cinnamon Fruit Puree Pouches.
• On Nov. 2, 2023, after reviewing records provided by the firm as part of their initial recall, the FDA learned that other products (i.e., certain Schnucks and Weis cinnamon applesauce pouches) were implicated in the recall and required additional public notice.
• On Nov. 3, 2023, the FDA updated its safety alert to, among other things, include certain Schnucks and Weis cinnamon applesauce pouches.
• On Nov.5, 2023, the FDA held a call with the firm, Wanabana LLC. During the call, FDA staff discussed the investigation, requested additional information from the firm, and asked the firm to update their press release regarding their voluntary recall and to provide additional clarification regarding the scope of the recall of all apple cinnamon fruit puree products, which the firm verbally agreed to provide.
• On Nov. 6, 2023, Apple Cinnamon Fruit Puree products from Austrofoods were added to Import Alert 99-42.
• On Nov. 9, 2023, Wanabana LLC issued their expanded recall announcement to include information on recalled Schnucks and Weis cinnamon applesauce pouches, which also impacts markets outside of the United States. Customer information provided by Wanabana LLC shows that product was also distributed to Cuba and the United Arab Emirates.

About lead poisoning
Parents and caretakers should consult a healthcare provider and ask for blood tests if they suspect a child may have been exposed to the recalled cinnamon applesauce products. 

Short-term exposure to lead could result in the following symptoms: headache, abdominal pain/colic, vomiting, and anemia. 

Longer-term exposure could result in additional symptoms: irritability, lethargy, fatigue, muscle aches or muscle prickling/burning, constipation, difficulty concentrating/muscular weakness, tremors, and weight loss. 

Permanent consequences can lead to developmental delays and brain damage.

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Switzerland has reported a rise in warnings and recalls in 2023 compared to the year before.

The Federal Food Safety and Veterinary Office (FSVO) published 17 public warnings and 73 recalls for food compared to nine public warnings and 39 recalls in 2022. Recalls are conducted by companies and public warnings are made by Swiss authorities.

In 2023, most public warnings or food recalls concerned contamination by pathogenic microorganisms. There were 18 recalls and nine public warnings. Listeria was detected a dozen times, seven alerts were due to Salmonella, six because of E. coli, and two due to Bacillus cereus.

Foreign bodies were in second place with 16 recalls and included metal particles, pieces of glass and plastic parts. A dozen recalls were due to mycotoxins and four were because of pesticide residues.

Allergens prompted seven recalls and four public warnings. Two of the four warnings were due to detection of undeclared milk, and in the other two cases, to the presence of undeclared nuts.

Product types and RASFF data

Various types of products were the subject of public warnings or recalls, most often for the categories “milk and dairy products,” “herbs and spices” and “other/mixed foodstuffs”.

Milk and dairy products were behind a dozen of the warnings and recalls due to pathogens. The category “Other foods” caused 10 foreign body-related recalls. Seven mycotoxin alerts were due to herbs and spices. Cereals and cereal-based products caused three allergen warnings and recalls.

The overall number of Rapid Alert System for Food and Feed (RASFF) notifications rose to 4,684 compared to 4,340 in 2022.

Switzerland can be involved when potentially unsafe products have been distributed to the country, when it is the country of origin of the implicated product or when company checks or official controls identify a problem.

The number concerning Switzerland remained stable at 232. The country published 83 notifications and was the origin of the affected product in 17 alerts.

Recalls down in Belgium

Meanwhile, Belgian food companies recalled 254 products from consumers in 2023 compared to 289 recalls the year before.

In 2023, there were also 85 warnings, mainly due to undeclared allergens in products or the wrong date on the packaging. The Federal Agency for the Safety of the Food Chain (FASFC) helps companies to inform consumers who may have purchased recalled products.

More than 8 out of 10 recalls were due to the detection of a chemical or microbiological risk. Nearly half of the products were recalled because of a chemical risk, such as too high a pesticide residue content or the presence of an undeclared additive.

Possible presence of bacteria such as Listeria, Salmonella, or E. coli prompted more than a third of product recalls. In total, 17 percent of alerts were due to foreign bodies such as pieces of metal or glass.

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The latest posting on long-time persistent violative raw milk seller Amos Miller illustrates at least two costs of permitting litigants to abuse legal process: 1. It purports to allow illegal interstate commerce in a prohibited dangerous product, raw milk. 2. perhaps even more problematic it makes a mockery of public health laws and government enforcement litigation to enforce them, because courts have allowed second, third, and fifth chances to persistent violators.

I hope USDA (and FDA if within its jurisdiction) will promptly enforce the previous judicial recognition that this interstate traffic is illegal and dangerous to the public health. Like other national examples of persistent and notorious violators and lenient procedures, this reduces public confidence in our claim that we are a nation of laws.

I hope that federal judges will not continue to tolerate Miller’s illegal interstate shipments of regulated products, and will reassure the consuming public and legal participants in the dairy and food industry that the law matters, and that defiant violators cannot exempt themselves from the law because of their persistence.

— From Robert Spiller

Danish officials are trying to find the source of a Listeria outbreak that has affected 17 people since 2019.

Two illnesses have provisionally been registered in 2024, said the Statens Serum Institut (SSI). 

Patients have been infected with the same type of Listeria monocytogenes since the summer of 2019.

They are 13 women and four men with a median age of 73 years old. One patient is in their 20s and four are in their 80s.

Two deaths reported

All have been hospitalized and two people died within 30 days of the infection being detected.

Two infections were recorded in 2019, one each in 2020 and 2021, four in 2022, and seven in 2023.

Seven cases live in Hovedstaden, five in Midtjylland, two each in Nordjylland and Sjælland, and one in Syddanmark.

The SSI, Danish Veterinary and Food Administration (Fødevarestyrelsen), and DTU Food Institute are investigating the outbreak.

In 2022, Denmark recorded 86 listeriosis cases with three large outbreaks.

SSI work involves whole genome sequencing of patients’ Listeria isolates and interviews with patients or relatives to try and identify a possible source of infection.

Whole genome sequencing of the Listeria monocytogenes bacteria isolated from patients has shown they are very closely related and belong to sequence type (ST) 1607.

The European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA) are working on an assessment relating to a multi-country outbreak of Listeria monocytogenes ST1607 linked to fish products. This should be published next week.

The agencies are also dealing with another multi-country Listeria outbreak potentially caused by fish products. Details will be made public in mid-May.

About Listeria infections

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

People should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

Symptoms of Listeria infection can include vomiting, nausea, persistent fever, muscle aches, severe headache, and neck stiffness. Specific laboratory tests are required to diagnose Listeria infections, which can mimic other illnesses. 

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, and other complications. Although infected pregnant women may experience only mild, flu-like symptoms, their infections can lead to premature delivery, infection of the newborn, or even stillbirth.

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People who ate at the Main Deck restaurant in Penn Yan, NY, between March 27 and April 12 were potentially exposed to the hepatitis A virus. Most people do not get sick when an employee at a restaurant has hepatitis A, but there is still a risk. People who may have been exposed should receive treatment to prevent infection.

“While the risk of hepatitis A infection is low, we must act carefully to prevent the spread of this very contagious disease,” said Doug Sinclair, Yates County Public Health Director. “Anyone who may have eaten at this restaurant during this timeframe should check their immunization status and if not already vaccinated against hepatitis A, come to our free clinic or visit their healthcare provider if they are experiencing symptoms.”

The hepatitis A vaccine is only effective within two weeks of exposure to the virus. Yates County Public Health is advising anyone who ate food from the Main Deck restaurant between April 4 and April 12 to receive a free hepatitis A vaccine clinic is set for April 18 from 1 p.m. to 7 p.m. at the Yates County Office Building located at 417 Liberty Street in Penn Yan. To register for an appointment, visit www.yatescountypublichealth.org. If you need assistance with scheduling an appointment or are unable to attend our clinic, call our office at 315-536-5160.   

Those who ate at Main Deck between March 27 and April 3 may have been exposed, but receiving the hepatitis A vaccine now will not prevent infection from this exposure. These people are encouraged to monitor themselves and their families for symptoms for 50 days after consuming the food. Symptoms may include fever, fatigue, loss of appetite, nausea, vomiting, abdominal pain, dark-colored urine, clay-colored stools, joint pain, or jaundice. If you have any symptoms, contact your healthcare provider and be sure to tell them that you may have been exposed to hepatitis A.

The owner and staff at Main Deck have been cooperative and have complied with all recommendations from the state and local health departments. New York State Health Department staff conducted a thorough inspection of the restaurant and has cleared it to open.  

If you have questions, call Yates County Public Health at 315-536-5160. For more information on hepatitis A, visit the New York State Department of Health website at https://www.health.ny.gov/diseases/communicable/hepatitis/hepatitis_a/, or the Centers for Disease Control and Prevention at https://www.cdc.gov/hepatitis/hav/afaq.htm. 

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The FDA is warning consumers not to eat and restaurants and retailers not to sell certain raw, frozen oysters from Korea because of an outbreak of norovirus infections.

The California Department of Health notified the U.S. Food and Drug Administration of the outbreak on April 9. The FDA issued its warning on April 16.

The implicated fresh frozen half-shell oysters are from lots B231126, B240103, and B240214 processed by JBR (KR 15 SP) in Tongyeongsi, Republic of Korea. They were processed on Nov. 27, 2023, Jan. 4, 2024, and . Feb. 15, 2024, and have long shelf life when kept frozen.

On April 15, authorities at the Ministry of Oceans and Fisheries in the Republic of Korea advised the processing firm to initiate a recall of the distributed lots of frozen, raw, half-shell oysters because of possible norovirus contamination.

The oysters were shipped to distributors in California and may have been further distributed.

“Shellfish, such as oysters, contaminated with norovirus can cause illness if eaten, and potentially severe illness in people with compromised immune systems. Food containing norovirus may look, smell, and taste normal,” according to the FDA warning. 

Restaurants and retailers should also be aware that shellfish, such as oysters, may be a source of pathogens and should control the potential for cross-contamination of food processing equipment and the food processing environment. They should follow the steps below:

• Wash hands with warm water and soap following the cleaning and sanitation process.
• Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross-contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
• Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.
• Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.

About norovirus
Symptoms of norovirus infection may include vomiting and/or diarrhea, nausea, muscle aches, fever, and headache, according to the Centers for Disease Control and Prevention. Symptoms typically start 12 to 48 hours after exposure and can last for one to three days. Most people recover without treatment, however some may need medical attention for dehydration.

People with norovirus infections can spread the infection easily to others. The virus can live o n surfaces for long periods of time.

To prevent others from getting sick always wash hands carefully with soap and warm water after using the bathroom or changing diapers. 

It is very difficult to kill norovirus, but its spread can be contained by using soap and water to clean toilets or other areas that may be soiled with stool or vomit. Even microscopic amounts of the virus are highly infectious.

Hard surfaces can be disinfected with 1/3 cup household bleach mixed with one gallon of water – always wear gloves when handling bleach-based cleaners. Wash soiled clothing and bedding in hot water and detergent. Soft surfaces that cannot be laundered can be steam cleaned.

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— ANAYLSIS —

Child labor and food fraud are food manufacturing activities that don’t bode well for food safety.

Food fraud comes and goes, but child labor just continues to build, with the food industry losing any embarrassment it once had for employing children.

And in a new twist, more food companies may resist child labor enforcement. 

Action by the U.S. Department of Labor against food companies employing children has become routine.

Earlier this month, the Labor Department accused a Los Angeles poultry company with using child labor and then hiding its product.

Federal labor officials are getting more creative in their investigations.  In cases associated with the Fu Qian Chen Lu poultry companies, they seek to get the money forfeited from the money made from child labor.

They claim the children were employed in dangerous jobs.

Nothing, however, comes easily in child labor litigation. A lawyer for Chen Lu claims underage employees were planted by the labor department, an accusation denied by the federal agency.

A federal judge in Los Angeles saw fit to issue a temporary restraining order favorite Department of Labor (DOL) in the case. A company attorney claims child labor enforcement “does more harm than good.”

DOL sought to end “oppressive” child labor.

And the number of child labor investigations continues to grow.  DOL reports 34 child labor investigations in California alone involving 103 children employed in violation of labor laws.

The frequency of child labor in the food industry surfaced last year when 13 meat plants in eight states contracting with Packers Sanitation Services paid fines totaling $1.5 million for putting children in critical and often dangerous food safety jobs.

The Fair Labor Standards Act bans children younger than 18 from working in dangerous occupations, including most jobs in meat and poultry slaughtering, processing, rendering, and packing establishments.

Many of  child labor violations appear to be on the horizon for the regulated meat industry,

According to the Economic Policy Institute, child labor violations have increased by nearly 300 percent since 2015, and the Labor Department found more than 800 violators during the past fiscal year. 

Without any adequate southern border,  thousands of minors have been waived into the United States and often owe debts to criminal cartels, which make them targets of human trafficking schemes. 

Homeland Security is also reportedly investigating industries likely involved in those schemes, and the meat industry is on that list.

Meanwhile, state child labor laws are continually under review, usually by those who want to make it easier for teenagers to work

During the current legislative session, Kentucky adopted House Bill 255, upping the hours 16 and 17-year-olds can work to 30 hours during the school week; the previous limit was six.

The bill will permit some Kentucky teenagers to hold hazardous jobs, 

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The Waitrose grocery chain blamed factors outside the retailer’s control and supply base for poor Campylobacter in chicken results.

The Food Standards Agency (FSA) maximum target level is up to 7 percent of birds with more than 1,000 colony-forming units per gram (CFU/g) of Campylobacter.

Waitrose and Partners reported that 7.1 percent of chickens tested positive for Campylobacter above 1,000 CFU/g from October to December 2023.

“This is unusually high compared to our previous results, but the levels of Campylobacter can be adversely influenced by seasonal changes and localized weather conditions, such as unusually damp or foggy conditions, which are outside the control of Waitrose and Partners and its supply base,” said the retailer.

“Waitrose and Partners and its suppliers take any above 1,000 CFU/g result seriously, and our suppliers fully investigate all to ensure all controllable parameters are within agreed specifications.”

Waitrose and Partners results show that 2 percent of samples tested positive for Campylobacter at levels above 1,000 CFU/g from July to September and April to June.

Sainsbury’s, Aldi and Co-op
Data from the retailers covers the second half of 2023 on high findings of Campylobacter in fresh, shop-bought, UK-produced chickens.

The Sainsbury’s chain has joined retailer Tesco in stopping publishing related data.

“The safety of our products is extremely important to us and we have a range of processes in place to monitor and limit levels of Campylobacter in our fresh chicken. We have consistently achieved the FSA target for Campylobacter levels for several years, so we will no longer be formally reporting on this,” said Sainsbury’s spokesperson.

Sainsbury’s Campylobacter results for Q2 2023 showed that 1 percent of chickens had levels above 1,000 CFU/g compared to 3 percent in Q1.

Aldi has not updated its related webpage or provided the figures when Food Safety News asked it to do so. The latest data from Q4 2022 shows that 1.7 percent of chickens had levels above 1,000 CFU/g.

Co-op reported chickens contaminated at levels greater than 1,000 CFU/g for the first time since Q3 2021. In Q3 2023, 3.5 percent were above 1,000 CFU/g; in Q4, the figure was 2.6 percent.

Results from other supermarkets
Lidl recorded 4 percent of birds in the highest category from July to September and above 2 percent from October to December 2023. The figures were almost 2 percent in the highest category from April to June and 4 percent from January to March.

Marks and Spencer had 1 percent of samples in the top threshold in July, none in August, and 4 percent in September from 376 samples. The retailer also had 3 percent above 1,000 CFU/g in October, none in November, and 3.85 percent in December.

Marks and Spencer had no samples at the highest level from April to June. It also had none above 1,000 CFU/g in January and 1 percent each in February and March 2023 from 376 samples. 

Asda reported that 2.42 percent of samples were above 1,000 CFU/g in the third quarter of 2023 and 3.33 percent in the fourth quarter. This compares to 3.6 percent in the first quarter and 3.5 percent in the second quarter. 

Morrisons had no chickens contaminated above 1,000 CFU/g for both quarters, compared to 2.3 percent from April to June and 2.4 percent from January to March 2023.

Irish situation
In other news, details have been shared in Zoonoses and Public Health about a Campylobacter monitoring program in Ireland and testing results between 2019 and 2022.

2015, the Campylobacter Stakeholders’ Group was established to reduce contamination in Irish broiler flocks.

An analysis of 2019 to 2022 data showed a significant reduction in levels in both caeca and neck skin when results from 2022 were compared to 2019 and 2020. Campylobacter was detected in 37 percent of cecal samples from first depopulation (pre-thin) broilers and 30 percent of neck skin samples in 2022, with just 4 percent of neck skin samples from carcasses with levels above 1,000 CFU/g in 2022. 

Researchers said cooperation between stakeholders and regulators of the broiler chicken industry has facilitated a coordinated approach to monitoring Campylobacter levels and implementing control measures. This has enabled a steady reduction of the pathogen in chickens.

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The Food and Drug Administration sends warning letters to entities under its jurisdiction as part of its enforcement activities. Some letters are not posted for public view until weeks or months after they are sent. Business owners have 15 days to respond to FDA warning letters. Warning letters often are not issued until a company has been given months to years to correct problems.

Trang Thuy Seafood Co. LTD
Tuy Hoa Phu Yen Province, Vietnam

A food firm in Vietnam is on notice from the U.S. Food and Drug Administration for violation of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation.

In a Nov. 3, 2023, warning letter, the FDA described an April 9-13, 2023, Foreign Remote Regulatory Assessment of Trang Thuy Seafood Co. LTD’s seafood processing facility in Fukuoka, Japan.

The FDA’s inspection revealed that the firm did not comply with U.S. federal regulations. The FDA discussed items of concern with the firm and provided them with a list of their violations.

Some of the significant violations are as follows:

1. The firm must conduct a hazard analysis to determine whether food safety hazards are reasonably likely to occur and have a HACCP plan that, at minimum, lists the critical control points. A “critical control point” is defined in 21 CFR 123.3(b) as a “point, step, or procedure in a food process at which control can be applied, and a food safety hazard can, as a result, be prevented, eliminated, or reduced to acceptable levels.” However, their HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, does not list a critical control point to control scombrotoxin (histamine) formation during the transport of fresh tuna from the harvest vessel to the processing facility. For tuna delivered refrigerated or on ice from the harvest vessel, the FDA recommends a critical control point at receiving to ensure the fish were held at or below 40 degrees Fahrenheit (4.4 degrees Celsius), or completely surrounded by ice, throughout transit.

2. The firm must have a HACCP plan that, at a minimum, lists monitoring procedures and their frequencies for each critical control point. However, their HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, lists monitoring procedures that are inadequate to control scombrotoxin (histamine) formation.

a. The firm’s monitoring procedure of “(redacted by the FDA)” at a frequency of “(redacted by the FDA)” at the “(redacted by the FDA)” critical control point is not adequate. They should use a continuous temperature-recording device such as a recording thermometer to continuously monitor the temperature and perform a visual check of the recorded data at least once daily.

b. Their monitoring procedure of “(redacted by the FDA)” at a frequency of “(redacted by the FDA)” at the “(redacted by the FDA)” critical control point is not adequate. They should use a continuous temperature-recording device such as a recording thermometer to continuously monitor the temperature and perform a visual check of the recorded data at least once daily.

3. Because the firm chose to include a corrective action plan in their HACCP plan, they described corrective action as being appropriate. However, their corrective action plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, does not ensure the cause of the deviation is corrected at their critical control points.

Additionally, the FDA offered the following comments:

• The critical limit is “Fish are removed from the viscera before chilled in ice, and it is chilled in ice at less than or equal to 4 degrees Celcius as soon as possible after harvest but does not exceed 12 hours after fish die. Fish were covered by ice above, under, (redacted by the FDA)” listed in their HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, at the “(redacted by the FDA)” critical control point to control histamine formation is a parameter associated with onboard handling. However, the necessary limit does not state that they are collecting records documenting this information. The FDA acknowledges that their listed monitoring procedures indicate that they obtained this information from the harvest vessel and are checking the records received from the harvest vessel. To ensure that incoming fish are appropriately handled onboard the harvest vessel, the FDA recommends that their critical limit include that harvest records accompany all lots received.
• The critical limit of “(redacted by the FDA)” listed in the firm’s HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, at the “(redacted by the FDA)” critical control point does not identify where this temperature is obtained. The FDA acknowledges that their monitoring procedure states that the “(redacted by the FDA)” is monitored; however, the FDA recommends that their critical limit include that the internal fish temperatures at the time they are offloaded from the vessel are less than or equal to 4 degrees Celcius.

The full warning letter can be viewed here.

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According to a study in Norway, people staying in basic cabins were more likely to report illness than those who were at home or in a cabin of high standard.

Nofima scientists investigated how cabin life affected food safety compared to domestic practices.

339 cabin dwellers answered an online questionnaire in late 2018 about infrastructure, appliances, cleaning routines, and food habits at the cabin and at home. Cabins were defined as low, medium, and high infrastructure. People were also asked whether they or anyone in the family had experienced an upset stomach or vomiting during or after cabin stays during the previous 12 months. 

Among respondents, 11 percent of 307 people reported having an upset stomach in connection with cabin visits; 17 percent reported upset stomachs from low-standard cabins, which had no water nor electricity; 14 percent from medium-standard cabins with no running water; and 7 percent from high-standard cabins. Across cabin types, the incidence rate was four times larger in low-infrastructure cabins and 3.1 times larger in medium-infrastructure cabins compared to high-infrastructure ones.

Ten percent of cabins had no electricity source, and 18 percent had no refrigerator. Only 55 percent were equipped with a regular water heater, 65 percent had running water in the kitchen, and 49 percent had a flush toilet.

Contributing factors
Valérie Almli, the senior scientist at Nofima, led the study in which consumers were asked about cabin standards, food and kitchen habits, and cases of illness. 

The three main factors affecting food safety were handwashing and dishwashing hygiene, heat treatment facilities, and refrigeration options. 

“Our study shows that lack of running water is the most significant. This is due to several factors: An important reason is person-to-person transmission. Such infection can be transmitted when washing hands in the same water. Quite a few also do not use soap for handwashing at the cabin. In addition, water quality and possible bacteria in drinking water can be important,” said Almli.

Most high-infrastructure cabins had a refrigerator and a freezer, while less than half of the low-infrastructure cabins had a fridge, and only 15 percent had a freezer. Low-infrastructure cabins also had a smaller food preparation area. In high-infrastructure sites, 9 out of 10 people washed their hands in running water, while only one out of four reported this possibility in medium- and low-infrastructure cabins.

Many consumers reported that handwashing and dishwashing practices are poorer at the cabin than home, especially in medium- and low-infrastructure cabins. Lack of electricity leads to other routines for heat treatment and cooling.

Other significant issues
“If you don’t have running water, it doesn’t help much that you’re proficient in microbiology. It goes beyond hygiene when things are cumbersome, which applies to everyone. At the same time, we see routines that apply at the cabin are often inherited, and many people follow practices that take hygiene into account without thinking about it,” said Almli.

Another tendency is that people in cabins without running water use far more paper towels and wipes for wiping kitchen counters and tables. They also use more disposable tableware. They likely do this because it’s easier, but it is also favorable for kitchen hygiene, found the study.

It is rarer for people in cabins without running water and electricity to eat food after the use-by date. This is probably because they don’t have a refrigerator, so they buy less food each time.

Food consumption differed from home toward safer choices in all cabin types, with fewer chicken-based dishes, smoked fish, soft cheeses, sushi, and mussels, and a higher consumption of grilled sausages and canned foods.

“The results highlight a need for information campaigns on the elevated risk for food poisoning and the need to adapt one’s hygiene practices in cabin environments, and may be useful to food safety authorities in Norway and other countries with a culture of recreational homes,” said scientists.

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The Lancaster judge overseeing the Amos Miller civil trial case has decided not to explicitly restrict the Amish farmer’s out-of-state sales, saying he won’t hold the ambiguous nature of Pennsylvania law against Miller.

The result is Miller might be free to sell his raw milk produced in Pennsylvania out of state.

The ruling by County Judge Thomas Sponaugle in Pennsylvania Department of Agriculture (PDA) V. Amos and Rebecca Miller came after a round of defense arguments by the attorneys for the Millers, Bradford L. Geyer and Robert E. Barnes.

The judge sought to clarify his March 19 order, which barred Miller’s sales in Pennsylvania but not behind its borders.

PDA had asked the court to draw a circle around Miller’s raw milk and stop it from crossing over to out-of-state distribution.

It is not something the state will likely agree with, but it does show how far apart the Millers and their state are from one another. The judge said the “court should not hold the above the ambiguity against the defendants.”

It isn’t known how many out-of-state customers are Miller patrons.  Some estimate his customer base to be as high as 4,000 to 5,000. How helpful the new order will be to Miller also isn’t known as he signed a federal Consent Decree last year, promising to adhere to various federal food safety statutes.

It remains illegal to sell raw milk across state lines, according to federal law.

Miller ended up on PDA’s radar screen on Jan. 23, when eggnog purchased at the farm was linked to food-borne illness in New York and Michigan. Then, the PAR found Miller was doing business without state licenses and permits.

Pennsylvania is a raw milk state with about 115 licensed facilities, masking the state’s issue with Miller, which is obtaining routine paperwork to do business.

Attorneys for the Miller’s had said: “The law is clear: it only applies to sales to Pennsylvania customers within the state. By contrast, the language the PDA wants to add—’from the Commonwealth’ and ‘regardless of where customers reside’ — does not exist in the statute. Nor could it exist Constitutionally.”

“The food laws govern access to Pennsylvania customers because that is what the legislature chose to do and what the Constitution allows them to do; the laws do not regulate producers, processors, or possessors of food intended for export to out-of-state markets,” it argues. “Consider the absurd havoc created by the PDA’s amendment of the law they ask this court to do — anyone traveling through Pennsylvania with food intended for sale outside the state is now subject to PDA jurisdiction and restrictions, such that someone traveling from West Virginia through Pennsylvania to another state with food intended for sale outside Pennsylvania can be stopped, searched, seized, fined, enjoined, penalized, and imprisoned. Food producing, processing, and transporting facilities for export outside Pennsylvania—of which thousands of people employed in Pennsylvania— would now be banned overnight and wake up criminals. This is not what the legislature authorized nor what the Constitution allows. Contrary to PDA’s claims, food intended for export is already regulated by Congress, as the Defendants’ half-decade of litigation reflects.”

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A survey has shown how rising prices are prompting people to take more food safety risks in an attempt to save money, according to recently released research.

The Food Standards Agency’s (FSA) Food and You 2 survey was conducted between April and July 2023. A total of 5,812 adults from 4,006 households across England, Wales, and Northern Ireland took part. It measured consumers’ self-reported knowledge, attitudes and behaviors related to food safety and other food topics.   

About 1 in 5 respondents reported an increase in risky food safety behaviors because of financial reasons, such as keeping leftovers for longer and eating food past its use-by date. A few people had changed settings on the refrigerator or freezer or the length of time or temperature food was cooked at.

This is up from the same period in 2022 when 11 percent each had eaten food past its use-by date more and kept leftovers for longer before eating them.

The previous survey in October 2022 to January 2023 found 13 percent kept leftovers for longer before eating, 12 percent had eaten food past its use-by date more, 3 percent changed settings on the fridge or freezer, and 2 percent changed the length of time or temperature food is cooked at.

Increased food poisoning risk
“It is particularly concerning that some respondents were telling us they were turning to riskier food behaviors to save money, such as keeping leftovers for longer and eating food past its use-by date. These types of behaviors can lead to a higher risk of people becoming ill with food poisoning. To make food go further, we are encouraging people to follow our tips for keeping food safe, including freezing food on or before its use-by date if you are not going to use it,” said Emily Miles, FSA chief executive.

The majority of respondents were confident that the food they buy is safe to eat. Older people were more likely to be confident than younger adults and white respondents were more likely to be confident than Asian or Asian British people.

Nearly three-quarters of respondents had no concerns about the food they eat. The most common concerns related to food production methods, nutrition and health, and the quality of food. Other issues included food contamination, authenticity, as well as food safety and hygiene. 

Most respondents had heard of the FSA. Many people were confident that the agency can be relied upon to protect the public from food-related risks and about three quarters were confident that the FSA takes appropriate action if a food-related risk is identified.

Almost half of respondents “always” or “most of the time” looked for the Food Hygiene Rating Scheme (FHRS) score, 31 percent did this about half of the time or occasionally, and 21 percent never looked for the FHRS score when ordering food and drink online.

Monthly tracker data
FSA has also published findings from its monthly consumer insights tracker, which monitors the behavior and attitudes of adults in England, Wales, and Northern Ireland in relation to food. More than 2,000 adults were surveyed.

Results for March 2024 showed that almost all measures were consistent with the previous month. One in five were worried about their household not being able to afford food in the next month.

More than 60 percent were concerned about the safety and quality of imported food while 47 percent were worried about the quality of food produced in the UK and 42 percent about its safety.

To save money, almost half had chosen cheaper alternatives rather than branded products and 37 percent had bought reduced or discounted food close to its use-by date.

A total of 9 percent had eaten food past the use-by date because they couldn’t afford to buy more. Eleven percent had reduced the time food was cooked for or lowered the cooking temperature.

Nine percent had changed the settings on a refrigerator or freezer so food was kept at a warmer temperature and 5 percent had turned off a refrigerator or freezer containing food.

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— ADVERTORIAL —

Bacteria pose significant challenges to the food industry, from contaminating crops and livestock to jeopardizing ready-to-eat foods. To address these concerns, a Swiss startup, NEMIS Technologies AG, is pioneering a new approach to bacterial detection: bacteriophages, or simply phages — viruses that infect and kill select bacteria. Numerous studies have demonstrated the potential of phages to control and eradicate pathogenic bacteria throughout the food production chain.

In a recent interview with Food Safety News, Łukasz Richter, the product manager at NEMIS Technologies AG, highlighted the bacteriophages technologies developed by NEMIS.

“Phages — they’re viruses — specialized viruses that infect and kill only bacteria and bacteria alone,” Richter explained. 

Discovered in 1917 by Félix d’Hérelle, phages initially held promise as a solution to bacterial infections before the advent of antibiotics. However, with the rise of antibiotics, bacteriophages took a backseat, finding prominence primarily in the former Soviet Union during the Cold War era.

Applications in Food Safety and Agriculture
With the growing threat of antibiotic-resistant bacteria, there’s renewed interest in bacteriophages. This resurgence — dubbed the Renaissance of Bacteriophages — extends to food safety. Richter emphasizes the advantages of bacteriophages, citing their safety for human consumption, ecological benefits, and defined range of bacterial targets.

Moreover, phages offer a potential solution to mitigate losses caused by bacterial diseases in livestock and crops. Antibiotics, traditionally used to control infections, have led to the spread of antimicrobial resistance. However, studies have shown that phages can effectively combat bacterial infections in animals. For instance, phages isolated from dairy farm sewage demonstrated efficacy comparable to antibiotics in treating mastitis in cows caused by E. coli. O157:H7. Similarly, phages have shown promise in controlling pathogens such as Salmonella and E. coli O157:H7 in other animals.

In addition to preventing and treating animal and plant diseases, phages play a crucial role in detecting and inhibiting the growth of foodborne pathogens during food processing. Researchers have engineered reporter phages for detecting pathogens like Listeria monocytogenes in contaminated food items such as milk, cold cuts, and lettuce. Phage solutions can also be applied to food surfaces to eliminate pathogens like Salmonella, E. coli and Listeria monocytogenes, with various commercial products already available.

The benefits of phage biocontrol include their defined host range, ensuring targeted action against pathogens while sparing beneficial bacteria. Moreover, phages replicate, amplifying their efficacy in environments where conventional disinfectants may struggle to reach. Phages also offer a safe alternative to hazardous chemicals, preserving food properties and taste.

Collaborations with academic institutions, including the University of Wigan in the Netherlands and ETH Zurich, a public research institute, have been instrumental in developing and refining NEMIS’s bacteriophage technology. Professors Martin Luner and Lars Wisler, experts in bacteriophages and food safety, have lent their expertise to further advance NEMIS’s initiatives.

NEMIS Technologies has leveraged bacteriophages to tackle challenges in food safety, particularly in pathogen detection. Richter explains their innovative use of bacteriophages in enrichment broths to enhance selectivity. By precisely targeting problematic bacteria, NEMIS ensures accurate detection without interference from other microflora.

The innovative approach of NEMIS Technologies AG integrates bacteriophage technology to enhance the detection of pathogens like Listeria monocytogenes. This technology also ensures greater accuracy, safeguarding public health and preventing foodborne illness outbreaks.

Future outlook and challenges
Despite their potential, phages have limitations. Their defined host range may not cover all strains of a bacterium, and bacterial resistance to phages remains a concern. However, ongoing research aims to address these challenges, including developing phage mixtures and co-evolution experiments.

NEMIS Technologies AG aims to expand its platform technology to encompass detection methods for additional pathogens, further enhancing food safety practices worldwide. By leveraging the power of bacteriophage technology and interdisciplinary collaboration, NEMIS is driving meaningful advancements in food safety, safeguarding public health, and ensuring a more secure food supply chain for future generations.

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The presence of foodborne pathogens in raw beef imported into the European Union is low, according to a study.

Microbiological quality of 100 raw beef samples sent to the EU was investigated. Samples of beef imported from November 2021 to May 2022 were collected at the Border Control Post of Hamburg Harbor in Germany. In total, 53 samples came from Brazil, 33 from Argentina, 12 from Uruguay, and two from Paraguay. 

In 2021, there were 283,729 tons of beef imported into the EU, representing an increase of 26 percent compared to 2020. The main suppliers were Brazil, Uruguay, and Argentina.

Beef is occasionally consumed raw or not fully heated. This means the risk of ingesting viable pathogens either directly or indirectly through cross-contamination increases, according to the study published in the journal Food Control.

Highlighted findings
Samples were quantitatively analyzed for aerobic mesophilic colony counts (ACC), counts of Enterobacteriaceae, E. coli, Listeria monocytogenes, coagulase-positive staphylococci and qualitatively for Listeria monocytogenes and Salmonella. Samples were also screened for extended-spectrum Beta-lactamase (ESBL)-producing Enterobacteriaceae and Shiga toxin-producing E. coli (STEC).

Microbiological results were evaluated according to guidance and critical values defined by the German Society for Hygiene and Microbiology (DGHM). 

An E. coli prevalence of 3 percent was detected, with one sample exceeding the critical value of the German Society for Hygiene and Microbiology. Coagulase-positive staphylococci were found in one sample, but at a level below the DGHM guidance value.

In three samples, Listeria monocytogenes was detected quantitatively, but none above the critical value. Enterobacteriaceae were present in 83 percent of samples with 40 percent surpassing the critical value. 

E. coli was detected in two samples from Brazil and one from Argentina. Of these, one sample from Brazil passed the critical value defined by DGHM. The Coagulase-positive staphylococci positive sample was from Argentina. 

In three samples from Argentina, and one each from Uruguay and Paraguay, Listeria monocytogenes was detected. No samples were positive for Salmonella.

Import of different STEC types
Two samples from Argentina were positive for STEC. Detected isolates were subjected to whole genome sequencing. Both harbored stx1 and stx2. The two STEC isolates did not belong to the major serogroups: one was serotype O178:H7 and the other B17:H19. There are no reports on the detection of B17 STEC in raw beef to date.

“An uncommon STEC serotype was detected indicating that imported raw beef constitutes a potential source for the dissemination of STEC serotypes that differ from those commonly reported in the EU,” said researchers.

High values of ACC in raw meat, combined with high detection frequencies of other hygienic indicator bacteria such as Enterobacteriaceae, indicating potential hygiene deficiencies.

“Our findings highlight the importance of adhering to hygienic conditions throughout the meat production and transport chain in order to ensure a hygienically sound product even after long transportation and storage times,” said researchers. 

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By Chirag Bhatt

Estimates suggest that 33 million Americans, among them 5.6 million children under the age of 18, contend with food allergies. This equates to approximately one in 13 children and one in 10 adults. That is roughly two children in every classroom. Alarmingly, about 40 percent of children affected by food allergies are allergic to multiple foods. Do you have children? If so, are you comfortable with this reality?

Food allergens — proteins — provoke an adverse immune reaction in individuals with food allergies. This response occurs when the immune system mistakenly targets harmless proteins in the food.

Symptoms of such reactions vary from mild, such as an itchy mouth or a few hives, to severe, including throat constriction and breathing difficulties. Anaphylaxis, characterized by a sudden onset of severe symptoms, poses a life-threatening risk. Severe or fatal reactions can happen at any age, but teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis. Most fatal food allergy reactions are triggered by food consumed outside the home.

Studies published in 2019 estimate the number of Americans of all ages who have convincing symptoms of allergy to specific foods:

Allergens stand as a primary contributor to food recalls across the United States. The Food and Drug Administration imposes regulations concerning major food allergens and gluten-free labeling to safeguard the wellbeing of individuals with allergies and celiac disease, respectively, ensuring food safety.

The analysis of recall data for FDA-regulated foods from FY 2013 to 2019 sheds light on the prevalence and causes of violative foods. A total of 1,471 recalls were scrutinized, primarily focusing on food allergens and gluten. Of these recalls, 1,415 were attributed to major food allergens, 34 were linked to violations in gluten-free labeling, and 23 were associated with other allergens. The majority of major food allergen recalls were singular in allergen involvement, with bakery products such as dough, bakery mixes, and icings being the most frequently implicated category. Notably, almost all major food allergen recalls, 97 percent, centered around a single product category. Labeling errors emerged as the predominant root cause, contributing to more than 70 percent of major food allergen recalls with identifiable causes. This underscores the urgent need for the food industry to establish and enforce effective allergen control measures to mitigate the frequency of recalls stemming from major allergens.

The global landscape of food safety is consistently overshadowed by the looming threat of allergens, constituting a paramount concern for consumers worldwide. Instances of compromised food allergen or gluten safety within packaged food items can often trigger a cascade of subsequent recalls, compounding the impact on both consumers and manufacturers. Within this context, labeling inaccuracies persist as the primary culprit behind recalls related to major food allergens. This recurrent trend underscores the critical necessity for implementing robust allergen preventive measures throughout the entirety of the food production and management process. 

The leading cause of label errors overwhelmingly stems from allergen-related mistakes, accounting for more than 90 percent of recalls attributed to labeling inaccuracies. The primary culprits identified in the study were instances of incorrect packaging and mislabeling. Furthermore, the study highlighted that allergen cross-contact, encompassing various root causes such as in-process contamination, other cross-contact incidents, positive allergen tests, rework issues, and incorrect ingredients, contributed to More than 20 percent of all recalls involving major food allergens.

Under the preventive controls requirements of the Food Safety Modernization Act of the cGMP and PC rule, applicable food facilities are required to implement food allergen controls that include (1) cross-contact controls to prevent or significantly minimize allergen cross-contact and (2) label controls to ensure allergens are properly labeled on the finished food. 

Food allergens represent a significant danger to individuals afflicted, transforming routine meals into potential sources of peril. Even minute traces of allergenic substances can incite severe reactions, spanning from discomfort to life-threatening anaphylaxis, for those with allergies. Negotiating menus, examining labels, and scrutinizing ingredients demand constant vigilance, akin to navigating an invisible battlefield. Underestimating or disregarding these allergens can yield dire consequences, underscoring the critical need for heightened awareness and precaution in every culinary interaction. In this culinary terrain, knowledge transcends mere empowerment — it becomes essential for survival.

On May 9, at 2:45 p.m. CDT I will join Jennifer Fernan, JJ Snack Foods; Jorge Hernandez, The Wendy’s Company; and Rich Polinski Jr., Wegmans for the session “When a Food Allergen in Your Enemy” at The Food Safety Summit.  The panelists will discuss what food safety professionals can do for the millions of Americans who have food allergies and may experience adverse reactions to products that have food allergens. Most reactions cause mild symptoms, but some are severe and may even be life-threatening. Although new treatments are being developed, there is no cure for food allergies. The session is sponsored by Elisa Technologies.

About the author: Chirag Bhatt has been involved in the food safety industry for more than decades. After working with the local regulatory agency in Houston for over 26 years, Bhatt worked with a custom software company as a VP, Food Safety and Client Consulting for a few years prior to joining a large restaurant company, Bloomin Brands, as their Global Regulatory Compliance Manager. He also worked with a major distribution company, Sysco Corp., as Regulatory and Technical Services Director. He also worked with a retail c-store company, Buc-ee’s, as a Director of Food Safety and QA for 2 years. Chirag currently works with HS GovTech USA — a company that provides web-based Environmental Health and Safety data management software solution to local and state regulatory agencies as a Director of Regulatory Affairs. Chirag holds a BS in Biology and Chemistry. He has served as Chair for the Natl Rest Assn’s QA executive study group for three years. Currently, Chirag serves as an Education Advisory Board member with Food Safety Summit and is an advisory council member with Sani Professional. He lives in the great state of Texas.