Food Safety News

Fruit and vegetables were the top product category discussed by European countries about fraud suspicions in January.

Data comes from the first of monthly reports on potential, but not confirmed, fraud published by the European Commission.

The report includes non-compliances with fraud suspicions of a cross-border nature shared between members of the Alert and Cooperation Network (ACN) and retrieved from the Rapid Alert System for Food and Feed network (RASFF), Administrative Assistance and Cooperation network (AAC) and the Agri-Food Fraud Network (FFN).

It covers food for human consumption, animal feed, food contact materials, animal welfare, plant protection products, and veterinary medicine products. Fraud fears affecting only one country will not feature in the monthly reports.

A total of 111 out of 277 notices mentioned fruit and vegetables. Dietetic foods, supplements, and fortified foods were in second place with 44 alerts, followed by cereals and bakery products with 18 notices. Ethylene oxide was mentioned twice in products from China and India.

The aims of sharing the information are to support member states in their risk-based controls and to guide food businesses in assessing their vulnerabilities to fraudulent and deceptive practices, said the EU Commission.

Border inspections or market controls detected the majority of issues. Nine were due to whistleblower information.

Suspected fraud examples
Alerts involving the United States included high levels of the additive sunset yellow in Nerds Rainbow candy, unapproved use of tartrazine in pickles and of titanium dioxide in candy, and use of the ingredient L-theanine in G-Fuel energy drinks.

Examples of product tampering were additives not compliant with EU maximum levels, such as ascorbic acid in tuna from Vietnam; carbon monoxide treatment of tuna from an unknown origin; adulteration of fish fillets from the Netherlands due to added water; and chicken meat instead of pork in sausages from Poland.

Record tampering cases included issues with health claims on food supplements and using the misleading denomination prosecco on wine.

Other non-compliances identified covered traceability issues with eggs; ingredients not authorized in Europe – often in supplements; residues of pesticides not compliant with EU maximum levels – mostly in fruit and vegetables; products skipping border controls and unauthorized operators.

Russia was mentioned once for an unauthorized operator of mineral water, products from Turkey were often flagged due to pesticide residues and issues from China included chlorate in chicken meat and presence of pork, poultry, and bovine DNA in snacks.

(To sign up for a free subscription to Food Safety News, click here.)

An organization for all prosecutors, including appointed and elected and their deputies and assistants, supports the pending Animal Partisan petition. The Association of Prosecuting Attorneys (APA) is a private non-profit organization based in Washington, D.C.

The petition requests that USDA’s Food Safety and Inspection Service (FSIS)  issue a notice to convey that: 1) State government officials are not categorically preempted from enforcing state anti-cruelty laws by the Federal Meat Inspection Act, the Humane Methods of Slaughter Act, or the Poultry Products Inspection Act, and 2) FSIS personnel should cooperate with state government officials in the enforcement of state anti-cruelty laws and improve clarity and frequency of communication (i.e., Letters of Concern (“LOC”)) to those officials.

The Animal Partisan petition was submitted to FSIS on Sept. 2, 2023, assigned No. 23-07. and referred to the FSIS Office of Policy and Program Development for review

In the newly submitted comments, the APA says: “We have reviewed Animal Partisan’s petition and are in favor of its request for a public notice that would clarify the jurisdiction of state and local law enforcement and prosecution officials to enforce state animal cruelty laws when animals are mistreated in federally inspected slaughter establishments. We also appreciate and support the petition’s call for greater cooperation between U.S. Department of Agriculture (USDA) personnel and state government officials in enforcing those laws.”

It adds that:  “As the petition notes, it appears there is confusion among some state and local officials about whether they have the authority to investigate and prosecute instances of livestock and poultry mistreatment in federal slaughter plants.

“It seems that some officials are under the misconception that federal laws such as the Federal Meat Inspection Act (FMIA) (21 U.S.C. § 601 et seq.), Humane Methods of Slaughter Act (HMSA) (7 U.S.C.§ 1901 et seq.), and Poultry Products Inspection Act (PPIA) (21 U.S.C. § 451 et seq.) categorically preempt the enforcement of state animal cruelty statutes when animal abuse occurs in slaughter facilities,“ APA continues. “On the contrary, federal courts have made it clear that not all state anti-cruelty statutes are preempted by the FMIA or HMSA, for and that few, if any, are preempted by the PPIA.

A half dozen individuals and animal activist organizations previously endorsed the Animal Partisan petition.

Another petition, filed by Perdue Farms LLC,  also picked up a new endorsement.  Kristen Boffo and Walden Local filed strong comments in support of Petition 23-03. 

“We implore FSIS to reconsider their opinions and define separate pasture raised and free range claims for meat and poultry products, along with updating its guidance on allegations related to living and raising conditions to ensure anything labeled pasture-raised has seen fresh grass in a meaningful way,“ Boffo wrote.

The Perdue petition requests that FSIS conduct rulemaking to define separate “free range” and “pasture-raised” claims for meat and poultry products. The petition also requests that FSIS update its guidance on claims related to living/raising conditions to ensure that the claims align with consumer expectations.
(To sign up for a free subscription to Food Safety News,click here)

As part of its enforcement activities, the Food and Drug Administration sends warning letters to entities under its jurisdiction. 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.

____________________________________________________________________________________________________

Perfection Bakeries Inc. dba Aunt Millie’s Bakeries
Fort Wayne, IN

In a Sept. 7, 2023 warning letter, the FDA told the bakery owner that the agency has determined that your recalled “Our Family” brand White Hot Dog Enriched Buns (8 count, 12oz. retail unit, UPC #0-70253-75107-3) manufactured between Feb. 9, 2023, and March 20, 2023, were misbranded within the meaning of section 403(w) of the Federal Food, Drug, and Cosmetic Act (the Act) [21 U.S.C. § 343(w)], in that the finished product label did not declare a major food allergen, sesame. The introduction or delivery for introduction into interstate commerce of any food that is misbranded is prohibited by section 301(a) of the Act [21 U.S.C. § 331(a)]. 

Your firm recalled “Our Family” brand White Hot Dog Enriched Buns on March 21, 2023, after you discovered that the product contained sesame, but the printed packaging did not declare sesame. Your firm became aware of the undeclared sesame after being notified by a customer of an allergic reaction to sesame after a child consumed the buns. In documentation provided to the Office of Human and Animal Food Operations East Division 6 Recall Coordinator on March 21 and 28, 2023, you indicated that your firm reformulated “Our Family” brand White Hot Dog Enriched Buns in January 2023 by adding sesame to the formulation. On February 9, 2023, you received printed plastic packaging for the buns which did not declare sesame in the ingredients statement. Between February 9, 2023 and March 20, 2023, you manufactured the “Our Family” brand White Hot Dog Enriched Buns using the incorrect label, which resulted in undeclared sesame in the product.

On March 28, 2023, you provided documents which indicated that you determined the root cause to be a “lack of label control,” as the receiver accepted incorrect packaging into the plant and the bagger operator used incorrect packaging that did not contain the correct allergen labeling. 

You stated that your action plan includes retraining “bag operators, break people, and supervisors” to check for correct allergen labeling “before being used at point of use”; updating policy to include the “QA manager or designated back-up visually verifying and documenting every receipt of bags before they can be received in (redacted by FDA) and put in the warehouse”; creating a policy that future allergen labeling changes will require a new bag number, “making it impossible to receive old bag into plant”; and creating policy that will require new packaging proofs to be signed off by your company before new packaging can be printed. We will verify implementation of any corrective actions during FDA’s next inspection of your facility.

As of January 1, 2023, sesame is considered a “major food allergen” under section 201(qq) of the Act [21 U.S.C. § 321(qq)]. A food is misbranded under section 403(w) of the Act if it is not a raw agricultural commodity and it is, or it contains, an ingredient that bears or contains, a major food allergen, unless either:

• The word “Contains” followed by the name of the food source from which the major food allergen is derived, is printed immediately after or adjacent to the list of ingredients, section 403(w)(1)(A) of the Act [21 U.S.C. § 343(w)(1)(A)]; or
• The common or usual name of the major food allergen in the list of ingredients is followed in parentheses by the name of the food source from which the major food allergen is derived (e.g., “Whey (Milk)”), except the name of the food source is not required when either the common or usual name of the ingredient uses the name of the food source or the name of the food source appears elsewhere in the ingredient list (unless the name of the food source that appears elsewhere in the ingredient list appears as part of the name of an ingredient that is not a major food allergen), section 403(w)(1)(B) of the Act [21 U.S.C. § 343(w)(1)(B)].

Your recalled “Our Family” brand White Hot Dog Enriched Buns are misbranded within the meaning of section 403(w) of the Act [21 U.S.C. § 343(w)], in that the finished product label fails to declare a major food allergen (sesame).

Your facilities are subject to the requirements of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation (CGMP and PC rule) (21 CFR Part 117). As such, you are required to identify and implement preventive controls to provide assurances that any hazard requiring a preventive control (e.g., undeclared allergens) will be significantly minimized or prevented and the food manufactured, processed, packed, or held by your facilities will not be adulterated under section 402 or misbranded under section 403(w) of the Act (21 CFR 117.135(a)(1) and (c)(2)). The failure of the owner, operator, or agent in charge of a covered facility to comply with the preventive controls provisions of the CGMP & PC rule (subparts A, C, D, E, F, and G) is prohibited by section 301(uu) of the Act [21 U.S.C. § 331(uu)].

The full warning letter can be found here.

Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage.

Types of sausages

Sausages are either uncooked or ready-to-eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.

To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 degrees F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 degrees F.

Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked.

Who inspects sausages?

USDA’s Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the state where the establishment is located, the sausage may be under the jurisdiction of that state’s health or agriculture department.

What is on the label?

The label provides consumers with information about a product at the time of sale. Labels are required to bear certain mandatory features including:

1. the product name;
2. an ingredients statement;
3. the name and place of business of the manufacturer, packer or distributor;
4. an accurate statement of the net quantity of contents;
5. the inspection legend and USDA establishment number;
6. a safe handling statement if the product is perishable (for example, “Keep Frozen” or “Keep Refrigerated”);
7. safe handling instructions if the meat or poultry component of the product is not ready to eat; and
8. nutrition facts information. The nutrition facts information on the label can help consumers compare products and make more informed, healthy food choices. If sausages are made and packaged in a local store, the nutrient information on the package is voluntary or it may be at the point of purchase. The application of a “use” or “sell by” date is optional.

What must be listed on the label of sausages that are not ready-to-eat?

The labeling for sausages under FSIS inspection that are NOT ready-to-eat must bear certain features such as, safe handling instructions. In cases where the sausage is partially cooked or otherwise appears cooked but requires cooking by the consumer for safety, FSIS requires additional labeling features such as a prominent statement on the principal display panel, for example, “Uncooked, Ready to cook, Cook before eating, Cook and serve” or “Needs to be fully cooked.” In addition, the product should display cooking directions that are sufficient for the intended user. The manufacturer would have to validate that the cooking directions are sufficient to destroy any pathogens that could be present.

If a sausage is perishable, the label must say “Keep Refrigerated.” Some federally inspected shelf-stable sausages are not ready to eat. If so, they will be labeled as above but will not have “Keep Refrigerated” on the label.

Definition of Fresh Sausages

Fresh sausages are a coarse or finely “comminuted” (reduced to minute particles) meat food product prepared from one or more kinds of meat, or meat and meat “byproducts” (heart, kidney or liver, for example). They may contain water not exceeding 3% of the total ingredients in the product. They are usually seasoned, frequently cured, and may contain binders and extenders (for example, wheat flour and non-fat dry milk). They must be kept refrigerated and thoroughly cooked before eating.

Content of Fresh Sausages

• “Fresh Pork Sausages” may not contain pork byproducts and may contain no more than 50% fat by weight.
• “Fresh Beef Sausages” may not contain beef byproducts and may contain no more than 30% fat by weight.
• “Breakfast Sausages” may contain meat and meat byproducts and no more than 50% fat by weight.
• “Whole Hog Sausage” contains meat from swine in such proportions as are normal to a single animal and no more than 50% fat by weight.
• “Italian Sausage Products” are cured or uncured sausages containing at least 85% meat, or a combination of meat and fat, with the total fat content constituting not more than 35% of the finished product. It contains salt, pepper, fennel and/or anise and no more than 3% water. Optional ingredients permitted in Italian Sausages are spices (including paprika) and flavorings, red or green peppers, onions, garlic and parsley, sugar, dextrose and corn syrup.

Cooked and/or Smoked Sausages

Cooked and/or smoked sausages are made of one or more different kinds of chopped or ground meats which have been seasoned, cooked and/or smoked. Meat byproducts may be used. Included in this category are:

• liverwurst
• hot dogs
• bologna
• knockwurst
• cooked bratwurst
• braunschweiger
• cooked Thuringer
• cooked salami*

*Cooked Salami (not dry) is made from fresh meats which are cured, stuffed into casings and cooked in a smokehouse at high temperature. It may be air dried for a short time. It has a softer texture than dry and semi-dry sausages and must be refrigerated.

Meat Specialties

Some meat specialties are ready-to-eat sausage like products. These are made from comminuted meats that are seasoned and usually cooked or baked rather than smoked. They are usually sliced and served cold. Included in this category are:

• chopped ham loaf
• peppered loaf
• head cheese
• jellied corned beef
• ham and cheese loaf
• honey loaf
• old fashioned loaf
• olive loaf
• pickle and pimento loaf
• scrapple
• souse
• veal loaf

Dry and semi-dry sausages

Dry and semi-dry sausages are possibly the largest category of dried meats, particularly in the United States. These products can be fermented by bacterial growth for preservation and to produce the typical tangy flavor. Alternatively, they may be cultured with lactic acid — much as cheese, pickle and yogurt makers do — to eliminate the fermentation phase and shorten the process. They are, with a few exceptions, cooked.

Fermentation is one of the oldest methods of preserving meats. Dry sausages — such as pepperoni, and semi-dry sausages such as Lebanon bologna and summer sausage, have had a good safety record for hundreds of years.

In this procedure, a mixture of curing ingredients, such as salt and sodium nitrite, and a “starter” culture of lactic acid-bacteria, is mixed with chopped and ground meat, placed in casings, fermented and then dried by a carefully controlled, long, continuous air-drying process. The amount of acid produced during fermentation and the lack of moisture in the finished product after drying typically have been shown to cause pathogenic bacteria to die.

Dry sausages require more time to make than other types of sausages and are a more concentrated form of meat. Dried sausages range from 60% to 80% of their original weight before drying.

Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Semi-dry sausages are semi-soft sausages with good keeping qualities due to their lactic acid fermentation and sometimes heavy application of smoke. Some are mildly seasoned, and some are quite spicy and strongly flavored.

What are examples of dry and semi-dry sausages?

Dry sausages include:

• Sopressata (a name of a salami)
• pepperoni (not cooked, air dried)
• Genoa Salami (Italian, usually made from pork but may have a small amount of beef; it is moistened with wine or grape juice and seasoned with garlic

Semi-dry sausages include:

• summer sausage
• Lebanon bologna
• Cervelat
• Thuringer

Are any Sausages Shelf Stable?

Some dry sausages are shelf stable (in other words, they do not need to be refrigerated or frozen to be stored safely). Dry sausages require more production time than other types of sausage and result in a concentrated form of meat. If the product is shelf stable and ready to eat, the product is not required to have a safe handling statement, cooking directions or a “Keep Refrigerated” statement.

Should people “At Risk” eat dry sausages?

Because dry sausages are not cooked, people “at risk” (older adults, very young children, pregnant women and those with immune systems weakened by disease or organ transplants) might want to avoid eating them. The bacterium E.scherichia coli (E. coli ) O157:H7 can survive the process of dry fermenting, and in 1994, some children became ill after eating dry cured salami containing the bacteria.

After the outbreak, FSIS developed specific processing rules for making dry sausages that must be followed or the product must be heat treated. These products are included in the FSIS microbial sampling program for E. coli O157:H7, and in 1997, FSIS began to test fermented sausages for Salmonella and Listeria monocytogenes.

Dates on packaged sausages

Although dating is a voluntary program and not required by the federal government, if a date is used it must state what the date means. The product can be used after the date, provided it was stored safely.

• “Sell By” date — tells the store how long to display the product for sale. You should buy the product before the date expires.
• “Best if Used By” date — date by which product should be used for best flavor and quality. It is not a purchase or safety date.
• “Use-By” date — the last date recommended for use of the product while at peak quality.

Storage

All sausage — except dry sausage — is perishable and therefore must be kept refrigerated. The following storage times should be followed for maximum quality.

Sausage storage chart

• If the sausage has a “use-by” date, follow that date. It is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
• If the sausage has a “sell-by” date, or no date, store it for the times recommended below.
• Freeze sausage if you can’t use it within the times recommended for refrigerator storage. Once frozen it doesn’t matter if the date expires because foods kept frozen continuously are safe indefinitely.

Type of SausageRefrigerator – UnopenedRefrigerator – After OpeningFreezerFresh Sausage, Uncooked1 to 2 days unopened or opened1 to 2 days unopened or opened1 to 2 monthsFresh Sausage, After Cooking by Consumer(not applicable)3 to 4 days2 to 3 monthsHard/Dry SausageWhole, 6 weeks in pantry; indefinitely in refrigerator3 weeks1 to 2 monthsHot Dogs and Other Cooked Sausage2 weeks7 days1 to 2 monthsLuncheon Meats2 weeks3 to 5 days1 to 2 monthsSummer Sausage (Semi-dry)3 months3 weeks1 to 2 months

(To sign up for a free subscription to Food Safety News,click here)

Late Friday, a state judge gave Pennsylvania farmer Amos Miller an easy exit ramp to his dispute with the Agriculture Department.

Judge Thomas Sponaugle’s March 1 order says that all Miller must do to resolve his legal troubles is apply for a state raw milk permit and commit to the testing and documentation routinely practiced by the 114 raw milk dairies that already legally operate in Pennsylvania.

In offering that carrot, the judge also kept the court’s stick in place.  Miller cannot sell raw milk or any raw milk products he produces to the public.  He can produce for his immediate family.

The court order also clarifies that the legal dispute concerns state licensing, not raw milk or raw milk products legally produced in the state.  “Nothing in this order is to detract from the sincerely held beliefs of individuals  Who believe in the benefits of Raw Milk Products,” according to the order.

The judge said the Court “cannot ignore this Commonwealth’s regulations requiring a permit to sell raw milk; to do otherwise is to improperly usurp the authority and responsibility of the Pennsylvania General Assembly.”

Once the Judge gets notification of Miller applying for a state raw milk permit, he said he will immediately move to reconsider whether to modify or terminate the order banning his sales.

However, until Miller approaches the permit counter, his employees, agents, or successors are enjoined from marketing or selling raw milk products to the public.

On Thursday, a couple hundred “Food Freedom” advocates rallied outside the Lancaster Courthouse, including local Amish men in their straw hats with black bands. At the same time, the Court took testimony from both sides of the dispute.

Pennsylvania Attorney General Michelle Henry, for the state Department of Agriculture, sued Amos and Rebecca Miller and their farms and related businesses in the Lancaster County Court of Common Pleas in January to shut Miller down with a permanent state injunction. 

The civil action by the AG came in a 357-page complaint with exhibits on Jan. 23 after years of attempts by state and federal officials to bring the Miller into compliance with fundamental food safety law. The filing outlined violations of Pennsylvania’s Milk Sanitation Law, Food Safety Act, Retail Food Facility Safety Act, Unfair Trade Practices, and Consumer Protection Law. 

The lawsuit, now before the Court, also followed a search of Miller’s farm on Jan 4 involving an investigation of a multistage outbreak of food borne illnesses.

(To sign up for a free subscription to Food Safety News, click here.)

Argentina recorded almost 50 hemolytic uremic syndrome (HUS) cases in the first six weeks of 2024.

HUS is a severe complication associated with E. coli infections that causes kidney failure. 

The 49 cases up to mid-February are lower than the average in the same period from 2019 to 2023. In 2023, 81 cases were reported and in 2022 it was 73, according to figures published in the National Epidemiological Bulletin.

However, five deaths have been reported, which is up on the two deaths in 2023 and three in 2022. Three deaths were in children under five years of age, and the other two were in those over five years old.

The majority of those affected are children younger than 5. In 2024, 34 of the 49 cases are in this age group. In 2023, 69 cases were in this age group; in 2022, it was 52.

At least 43 of 49 cases required hospitalization, and 15 needed intensive care treatment.

The province of Buenos Aires has 15 cases so far this year, while Córdoba has nine. Officials in Córdoba said three youngsters had died. Patients are children under seven years old and all required hospitalization. Six are males, and three are females.

Data from past years
Every year on August 19, Argentina has a national day to raise awareness about HUS and how to prevent the disease.

From January to mid-June 2023, 159 cases were recorded, and 126 were children under 5. At least 122 people required hospitalization and 57 needed intensive care treatment with three deaths recorded.

Three hundred four cases were reported in 2022, up from 276 in 2021, but lower than most years in the past decade.

Authorities listed prevention strategies for the meat, dairy, and fruit and vegetable supply chains, such as good agricultural practices, standard operating procedures, and promoting the use of pasteurized milk.

Advice to the community included promoting safe practices among people who handle food, washing hands with soap and water, avoiding raw milk products and unpasteurized juice, thoroughly cooking meat, and using safe water.

(To sign up for a free subscription to Food Safety News, click here.)

Sigmon Dairy of Rochester, WA, is recalling retail raw whole milk with Best By dates March 4 through March 12 because it may be contaminated with Listeria Monocytogenes. 

The recall was initiated after routine sampling conducted by the Washington State Department of Agriculture revealed the presence of Listeria in retail raw milk dated March 4, according to an announcement from the dairy.

The unpasteurized recalled product was bottled in half-gallon and gallon containers and was sold via retail stores in Rochester and Chehalis, WA, as well as on-farm sales. Sigmon Dairy and the state agriculture department continue to work jointly to address the source of the problem. 

Consumers who have purchased Sigmon Dairy retail raw whole milk with Best By dates of March 4 through March 12 are urged not to drink the product and return it to the place of purchase for a full refund. Consumers with questions may contact the company at 360- 529-7356. 

Retail raw milk is legal to sell and buy in Washington State, but the potential health risks are serious, according to the state department of agriculture. Consumers should read the warning label on the retail raw milk container carefully and ask their retailer to verify the milk was produced and processed by a WSDA-licensed operation. 

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 consumed any recalledproduct and developed symptoms of Listeria infection should seek medical treatment and tell their doctors about the possible Listeria exposure.

Also, anyone who has eaten any of the recalled products 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.

MF Meats of Falconer, NY, is recalling 93,277 pounds of raw meat products, which may have been contaminated with non-food grade mineral seal oil, which is not approved for use in meat processing, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The raw meat items were produced from Nov. 26, 2023 through Feb. 16, 2024. The following products are subject to recall:    

• Various weights of meat cuts, including but not limited to steaks, sausage, meat loaf and ground meat. The products display Julian dates of 330-365 (November 26 – December 31) and 1-47 (January 1 – February 16). View the product list here.

The products subject to recall bear establishment number “EST. 569” inside the USDA mark of inspection. These items were shipped to restaurants in New York, Ohio and Pennsylvania.                              

The problem was discovered after the firm received four complaints from restaurants reporting a chemical taste in the meat products. After investigating, the firm determined that its mineral oil supplier sent them a drum containing non-food grade mineral seal oil labeled as food grade mineral oil. The non-food grade mineral seal oil was applied to food contact surfaces and not directly to the meat products.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.  

FSIS is concerned that some product may be in restaurants’ refrigerators or freezers. Restaurants are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

(To sign up for a free subscription to Food Safety News,click here)

The FDA has confirmed that lead chromate is the source of lead and chromium in cinnamon applesauce marketed for children and imported from Ecuador.

Leaders at the FDA continue to believe the contamination was intentional.

The Food and Drug Administration had already confirmed that applesauce samples had as much as 2,000 times the amount of lead considered safe.

Three brands of cinnamon applesauce were recalled in November of 2023 because of lead contamination: Wanabana, Schnucks, and Weis.

“People who ate recalled products, especially if they had elevated blood lead levels, may have been exposed to chromium and should inform their healthcare provider so they can monitor health and provide supportive care, as needed,” according to the FDA’s Feb. 29 update.

“Historically, lead chromate has been illegally added to certain spices to increase their weight and color, increasing the monetary value of the adulterated spices. FDA’s leading hypothesis remains that this was likely an act of economically motivated adulteration.”

The FDA has limited regulatory power over foreign ingredient suppliers who do not directly ship their products to the United States. Consequently, the FDA cannot take direct action against Negasmart, the supplier of the cinnamon to the Ecuadorean applesauce manufacturer Austrofoods, or Carlos Aguilera, the processor of the cinnamon sticks. 

“Ecuadorian officials in Agencia Nacional de Regulación, Control y Vigilancia Sanitaria (ARCSA) have reported that Carlos Aguilera of Ecuador is the likely source of contamination and is not in operation at this time,” according to the U.S. FDA.

According to the Centers for Disease Control and Prevention, there are now 468 patients spread across 44 states. That’s up from the 422 patients identified in the previous update on Feb. 13. The FDA has logged 90 children with adverse reactions. Some of the patients from the CDC and FDA tallies may overlap. 

“FDA does not indicate that this issue extends beyond these recalled products and does not have any confirmed reports of illnesses or elevated blood lead level adverse events reported for other cinnamon-containing products or cinnamon,” according to the agency.

According to health officials in Ecuador, unprocessed cinnamon sticks used in recalled products were sourced from Sri Lanka. They were sampled by Ecuadorean officials and found to have no lead contamination.

An investigation by The New York Times and the non-profit group “The Examination” found the applesauce and cinnamon slipped through every checkpoint meant to safeguard the U.S. food supply.

“The Ecuadorean food processor Austrofood was not required to test for toxic metals and did not, records show,” according to The Times.

“The agency (FDA) is conducting half as many spot checks of food at the border as they were a decade ago. Food importers, which are required to vet foreign food, let the applesauce enter the country.”

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.

(To sign up for a free subscription to Food Safety News,click here)

According to a report, the number of European Sanitary and Phytosanitary (SPS) notifications went up in 2023.

Overall, 1,993 SPS notifications were submitted by World Trade Organization (WTO) members. While the total number dropped by 8.2 percent compared with 2022, EU notifications increased by 19 percent.

Most notifications issued by the EU in 2023 concerned feed additives, followed by pesticides. Food safety generated the majority of SPS notifications, followed by animal health.

The EU submitted 125 notifications, which lifted the region from 5th to 4th place. Brazil ranked first due to the notification of pesticide MRLs, followed by Japan and Canada.

Bangladesh and Vanuatu published their first SPS notifications, while Tanzania, Uganda, and Kenya were among the top 10 notifiers. Ukraine made 39 notifications despite the war in 2023.

Specific trade concerns
The EU received 48 comments on its SPS notifications, down from 2022. The United States, China, Australia, Brazil, and Japan were the most active commenters on EU legislation, either in writing or in the form of specific trade concerns raised at the SPS committee.

In 2023, the SPS Committee discussed the highest number of specific trade concerns in its history. The EU was the most active member in raising STCs towards other countries and the party receiving the most complaints. These included the EU review of legislation on veterinary medicinal products, the policy on pesticides, MRLs in general, and endocrine disruptors.

The EU sent comments on 32 notifications, focusing on measures notified by Brazil and China, and ten replies were received.

DG Sante has its own SPS database to handle the growing number of notifications and fulfill EU transparency obligations.

Missing, late, and incomplete notifications continue to be a concern. Recurring problems, like the availability of translations of documents in one of the WTO official languages, will be discussed at an SPS committee workshop on transparency in March. There is also the upcoming sixth review of the operation and implementation of the SPS Agreement.

Since 1995, the EU has submitted 1,827 SPS notifications. This puts Europe in fourth position behind the U.S., Brazil, and Canada.

STDF support
Meanwhile, Norway has given $1.5 million to the Standards and Trade Development Facility (STDF) to help developing economies and least-developed countries (LDCs) meet international sanitary and phytosanitary standards.

Support from the Norwegian Agency for Development Cooperation (NORAD) will enable STDF to launch SPS capacity development projects across Africa, Asia-Pacific, Latin America, and the Caribbean.

Ngozi Okonjo-Iweala, WTO Director-General, said: “This contribution underscores the importance of international cooperation in advancing food safety systems, contributing to poverty reduction, enhanced food security, and better protection of the environment. With Norway’s support, the STDF will continue developing and financing projects helping developing countries meet international food safety standards, promoting safe and inclusive trade.”

Finland also gave $1.3 million to four WTO funds, including the STDF. Money will help developing economies and LDCs implement the food safety, animal health, and plant health standards required for international trade and strengthen their SPS systems.

STDF was established by the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), the World Bank Group, the World Organisation for Animal Health (WOAH), and the WTO.

(To sign up for a free subscription to Food Safety News, click here.)

The Food and Drug Administration continues using import alerts to enforce U.S. food safety regulations for food from foreign countries. The agency updates and modifies the alerts as needed.

Recent modifications to FDA’s import alerts, as posted by the agency, are listed below. 

Click here to go to the FDA page with links to details on specific alerts.

Click on table to enlarge. Use link above to go to the FDA page with links to specific alerts.

(To sign up for a free subscription to Food Safety News,click here)

The California Department of Public Health is warning consumers not to eat multiple varieties of Shamshad Food’s jarred food items because they were produced outside of the department’s Cannery Program oversight, making them susceptible to contamination with Clostridium botulinum. 

Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to quick serious illness and death.

The following varieties of Shemshad Food jarred products should not be consumed:

• Litteh Pickle
• Pickled Diced Vegetables (all lot codes except SD31123125)
• Pickled Eggplants (all lot codes)
• Pickled Garlic (all lot codes except SG31223125)
• Pickled HaftBijar (all lot codes)

The food products were sold at grocery stores in southern California including Woodland Hills Market in Woodland Hills, Q Market in Van Nuys, and Wholesome Choice Market in Irvine. Consumers that observe the product being offered for sale are encouraged to report the activity to the health department toll free complaint line at 800-495-3232.

The department issued a Notice of Violation to Shemshad in January 2024 and the result of the ongoing investigation may subject the firm to further action up to and including license revocation.

At this time, Shemshad, based in Los Angeles, is voluntarily recalling its Litteh Pickle and Pickeled Diced Vegetables, Eggplant, Garlic, and HaftBijar products. These products are under the Shemshad brand name in 16 ounce glass jars with screw-on metal lids. Click here to view photographs.

Botulism toxin is odorless and colorless, so consumers will be unable to determine if their product is affected. Consumers who have any of this product or any foods made with this product should discard them immediately. Double bag the jars in plastic bags that are tightly closed then place in a trash receptacle for non-recyclable trash outside of the home. Consumers should wear rubber or latex gloves if possible, when handling these products or wash your hands with soap and running water for at least two minutes after handling any food or containers that may be contaminated.

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. The initial symptoms frequently experienced are double or blurred vision, drooping eyelids, and dry or sore throat. Progressive descending paralysis, usually symmetrical, may follow. Additional symptoms may include slurred speech, difficulty swallowing, inability of the neck muscles to support the head, paralysis of the extremities and respiratory muscles may occur. Infants with botulism appear lethargic, feed poorly, are constipated, have a weak cry, and poor muscle tone. 

The health department recommends consumers experiencing any ill effects after consuming these products should immediately consult their health care provider or go to an emergency room. 

(To sign up for a free subscription to Food Safety News,click here)

The FDA and CDC continue investigating a multistate outbreak of E. coli O157:H7 linked to unpasteurized, raw milk cheese from RAW FARM LLC, formerly known as Organic Pasteurs.

As this investigation continues, the Food and Drug Administration and the Centers for Disease Control and Prevention continue to recommend that people not eat, sell, or serve RAW FARM-brand Raw Cheddar cheese made by RAW FARM, LLC, of Fresno, CA. It is against federal law to sell unpasteurized milk across state lines, but that prohibition does not apply to cheese. 

State and local public health officials have interviewed outbreak patients about the foods they ate the week before they became sick. Seven of the nine patients interviewed so far reported eating RAW FARM-brand Raw Cheddar cheese, which continues to show the cheese is the likely source of this outbreak, according to a Feb. 28 outbreak update from the FDA. 

As of Feb. 28, 11 confirmed patients have been reported from five states: California with 4, Colorado with 3, New Jersey with 1, Texas with 1, and Utah with 2. 

Whole genome sequencing analysis of E. coli isolates from ill people shows that people in this outbreak likely share a common source of infection. Five patients have been hospitalized. Two have developed hemolytic uremic syndrome (HUS), a severe condition that can lead to kidney failure. No deaths have been reported.

Health officials in Colorado, California, and Utah have collected various RAW FARM-brand products for testing, including Raw Milk, Butter, Cheddar cheese, and Kefir. So far, no product samples have detected E. coli. While E. coli has not been found in product samples, epidemiologic evidence shows that RAW FARM-brand Raw Cheddar cheese made by RAW FARM LLC is the likely source of this outbreak. Additional testing is ongoing.   

In response to this investigation, on Feb. 16, RAW FARM LLC initiated a recall of lots of RAW FARM-brand Raw Cheddar cheese currently within shelf life. On Feb. 26, the company withdrew its recall even though epidemiologic evidence shows the cheese was the likely cause of the outbreak.

Previous outbreaks and recalls related to unpasteurized dairy products sold by RAW FARM, formerly known as Organic Pasteurs, include:

RAW FARM LLC recalls and outbreaks
May 2023 Campylobacter Raw Milk Recall
August 2023 Salmonella Cheese Recall 
 October 2023 Salmonella Raw Milk Outbreak
San Diego County—12 illnesses 
Orange County—7 illnesses 

Organic Pastures Dairy Company recalls and outbreaks:
September 2006 Raw Milk E.coli Outbreak: 6 ill/2 HUS 
September 2007 Raw Cream Listeria Recall
December 2007 Raw Milk Campylobacter Outbreak: 8 ill 
September 2008 Raw Cream Campylobacter Recall
November 2011 Raw Milk E.coli Outbreak: 5 ill/3 HUS 
May 2012 Campylobacter Raw Milk/Cream Outbreak: 10 ill, reported illnesses from Jan. thru April
October 2015 Campylobacter Raw Milk Recall
January 2016 E.coli Raw Milk Outbreak: 9 ill/2 HUS

Court action related to Organic Pasteurs

This past summer, U.S. District Judge Jennifer L. Thurston for Eastern California signed a Consent Decree agreed upon by attorneys for the United States and Organic Pastures and owner Mark McAfee.

It continues a 15-year-old jurisdiction of the Eastern District Court over a civil matter involving the concern over RAW FARM LLC, Organic Pasture’s new legal name.

In March 2023, the U.S. Department of Justice raised possible civil contempt allegations against RAW FARM, Mark McAfee, and Arron McAfee. An evidentiary hearing on that issue was set for Aug. 9, 2023, but was canceled by the Consent Decree.

That means the court’s jurisdiction continues over the dairy operation and its owners, and an April 2010 Order remains in effect for all the directors, officers, agents, representatives, attorneys, and others involved.

The RAW FARM defendants, after 60 months, can petition the Food and Drug Administration (FDA) for “relief  from this Decree.”  In the meantime, they must “abide by the decisions of the FDA.”

Under the agreement, the FDA gets the power to inspect without prior notice. The Decree spells out specific requirements for audits and labeling that must be followed. It includes hiring an independent “labeling expert.”

The Department of Justice reopened a 2008 litigation last in March 2023, claiming Organic Pastures, known now as RAW FARM LLC, was violating an April 2010 Permanent Injunction, which imposed restrictions from distributing in interstate commerce unapproved drugs, misbranded food and raw milk and raw milk products for human consumption.

The production and sale of raw milk by Organic Pastures within California, where it is legal, was not impacted by the April 2010 order. It’s estimated that the dairy operation has 60,000  retail customers of raw milk in the Golden State.

In re-opening the case, DOJ said a raw cheese claiming it can cure, mitigate, treat, or prevent human disease, including heart disease, osteoporosis, and viral infections, violates the April 2010 order.  

The Court previously agreed with the DOJ that RAW FARM and the McAfee parties violated the Permanent Injunction Order issued on April 20, 2010.  Before any new testimony was taken, the Defendants agreed to the Consent Decree.

The government also takes issue with RAW FARM’s claim that its raw milk, labeled as “pet food,” is safe for human consumption.

“Organic Pastures and its principals, Mark and Aaron McAfee, have thus continued their pattern of distributing their products in interstate commerce with unproven claims about the ‘wonders’ of raw milk and its associated products,” said the DOJ petition.

In that March 2023 petition, the government wanted to hold  RAW FARM/Organic Pastures and McAfee in contempt with contempt sanctions.

While the 2008 civil case was pending, Organic Pastures, 15 years ago, also faced similar charges in a criminal action involving similar conduct. The criminal matter concluded in settlement by plea agreement on Dec. 22, 2008, and was approved by Magistrate Judge Sandra M. Snyder on Jan. 9, 2009. 

 Under the plea agreement, Organic Pastures pleaded guilty to two counts of misdemeanor introduction and delivery for introduction into interstate commerce of misbranded food. McAfee entered into a deferred prosecution agreement whereby he agreed to the filing of a two-count information charging him and Organic Pastures with the same violations. 

In these agreements, both defendants admitted that: (1) on two separate occasions, “one or more of defendant Organic Pastures’ agents or employees, with the knowledge and consent of Organic Pastures, caused [a] box of raw milk and dairy products, labeled as or otherwise represented to be ‘pet food,’ to be sent by defendant Organic Pastures” into interstate commerce, “knowing that the intended use of such foods and/or dietary supplements was for human consumption;” and (2) Organic Pastures’ raw milk and raw milk products “were foods and/or dietary supplements, and were misbranded when so introduced into or delivered for introduction into interstate commerce, in that they were falsely and misleadingly labeled as, or otherwise represented.

In the April 2010 order, Organic  Pastures and McAfee acknowledged violating federal food safety law by introducing and/or distributing raw milk into interstate commerce in 2007. They also conceded that they violated the “unapproved raw drugs” provision of the FDA. They did oppose the order as inconsistent with the State of California’s regulation of the raw milk industry.

Editor Dan Flynn contributed to this article.

(To sign up for a free subscription to Food Safety News,click here)

— OPINION —

In the aftermath of the groundbreaking plea agreement with Family Dollar Stores LLC, entailing a fine and forfeiture totaling $41.675 million for storing food, drugs, medical devices, and cosmetics in unsanitary conditions, we are starkly reminded of the imperative for stringent regulatory enforcement within the domain of food safety. This agreement, representing the largest-ever monetary criminal penalty in the context of food safety, serves as a vivid indicator of the justice system’s intensifying resolve in addressing such transgressions. This occasion necessitates reflection on historical incidents where the lack of such decisive actions had catastrophic outcomes, emphasizing the critical need for prompt and determined interventions.

The 1993 E.coli outbreak linked to Jack in the Box restaurants stands as a harrowing instance. This tragedy, which resulted in the death of my son, Riley, along with three other children and afflicted more than 700 individuals across several states, was a direct result of the company’s non-compliance with state-mandated minimum cooking temperature regulations. Astonishingly, the incident led to no state or criminal charges against the company for these fatalities. Had the judiciary imposed penalties comparable to those seen today, it might have sent a formidable message to the industry, potentially preventing subsequent food safety failures.

In recent years, we have witnessed significant legal actions, including:

·       In 2023, Kerry Inc. agreed to a $19.228 million fine and forfeiture for manufacturing ready-to-eat breakfast cereal under unsanitary conditions. 

·       In 2020, Chipotle Mexican Grill Inc. agreed to pay $25 million to settle criminal charges related to at least five foodborne illness outbreaks that sickened more than 1,100 people between 2015 and 2018.

·       Also in 2020, Blue Bell Creameries L.P. agreed to pay a total of $19.35 after having pled guilty to two misdemeanor counts of distributing adulterated ice cream products– stemming from their shipping of contaminated products linked to a 2015 listeriosis outbreak.

·        In 2015, ConAgra Grocery Products agreed to a plea agreement totaling $11.2 million after having pled guilty in the salmonella case involving Peter Pan peanut butter in a 2006-2007 salmonella outbreak.

These cases and others illustrate a trend toward acknowledging the severe nature of these violations and the paramount importance of public health. The evolution of legal and regulatory responses reflects a growing recognition of the necessity for accountability and the efficacy of punitive measures in averting future violations.

The sentencing of officials from the Peanut Corporation of America (PCA) in 2015, where I witnessed the proceedings, represents a milestone in judicial responses to food safety infractions. The severe penalties imposed in this case (a sentence length far greater than the three-month sentencing seen in the trial of the owners of DeCosters Eggs) testify to the judiciary’s potential to instigate significant industry-wide changes, ensuring that consumer health and safety are prioritized. 

The prison sentences in the PCA case, along with the large settlements and fines in recent cases, serve not merely as a deterrent but as a catalyst for establishing comprehensive food safety cultures within organizations. The escalating fines highlight the increasing financial, operational, and reputational risks companies face that disregard their fundamental obligation to ensure product safety. This trend toward harsher penalties mirrors a broader societal call for corporate accountability, especially concerning public health.

This shift is a clarion call to the industry: lapses in food safety, propelled by negligence or disregard for established protocols, will not be tolerated. For companies that have embarked on rigorous efforts to safeguard consumer health, these developments affirm their endeavors to protect every plate. For others, it should serve as a wake-up call, compelling them to evaluate the costs of doing nothing. ALL food industry entities must prioritize implementing exhaustive safety measures, engage in vigilant oversight, and cultivate a culture that places consumer safety at its core.

While the recent legal actions signify substantial progress in the crusade for food safety, they also serve as poignant reminders of the tragedies that could have been averted through earlier and more decisive interventions. The movement toward more severe penalties for food safety violations is a positive evolution, signaling a commitment to holding companies accountable and preventing future outbreaks. This momentum must be sustained, ensuring that the lessons learned from past incidents propel continuous improvement in food safety standards and practices across the industry, thereby safeguarding the health and well-being of the public.

About the author: Darin Detwiler is a food safety academic, advisor, advocate, and author.  For more than 30 years, he has played a unique role in controlling foodborne illness, including service on the USDA’s National Advisory Board on Meat and Poultry Inspection, representing consumers at NGOs, serving on Conference for Food Protection councils, and supporting the FDA’s implementation of FSMA.  Detwiler is a Professor of food policy and corporate social responsibility whose research and insights have appeared on television, such as Netflix’s 2023 documentary “Poisoned,” and in print, including his book “Food Safety: Past, Present, and Predictions.” In addition to his current role as the Chair of NEHA’s Food Safety Program Committee, his leadership capacities include the FDA Foods Coalition and numerous advisory and editorial boards, and he has long consulted on food safety issues with industry in the U.S. and abroad. Detwiler is the recipient of the International Association for Food Protection’s 2022 Ewen C.D. Todd Control of Foodborne Illness Award and their 2018 Distinguished Service Award for dedicated and exceptional contributions to reducing risks of foodborne illness.

Kicking deadlines down the road over government shutdowns is much like those punt kicks in the NFL playoffs.  They don’t generally win the game, but the skill involved is appreciated.

Without another short-term deal; a partial federal government shutdown will commence at 12:01 a.m. Saturday for some government agencies. Government shutdowns are usually short or postponed to some time down the road.

On Thursday, the punt kicker of the hour looked like House Speaker Mike Johnson, who was floating a deal to push the shutdown deadline to March 8 for some government agencies and March 22 for others.

Only money appropriated by Congress can be spent, and when new funding has not been approved, government agencies have to turn out the lights.

The Saturday shutdowns would involve about 20 percent of the government, including the USDA. The department’s Food Safety and Inspection Service (FSIS) personnel will continue to report to establishments requiring the inspection of the nation’s meat, poultry, eggs, and catfish.

The USDA provides inspections at nearly 10,000 locations throughout the country.

According to the Office of Management and Budget (OMB), “Most USDA employees will be placed on furlough because their position is not designated as “excepted” or “exempt.” If your position is not designated as “excepted” or “exempt,” then you will be furloughed. Employees placed on furlough may not perform any work except “minimal activities necessary to execute an orderly shutdown.”

Supervisors are charged with informing USDA employees of their “furlough status.”

USDA programs with contingency funds — like the Supplemental Nutrition  Assistance Program or SNAP — will run until the money is gone

Without another kick down the road, the other 80 percent of the government would cease on March 9 at 12:01 a.m.

The FDA’s food safety programs are included in the second group as is its parent agency the Health and Human Services (HHS) Department.

The Speaker’s punt is intended to leave enough time for individual spending bills to be worked out for each group of government programs. There are 12 annual spending bills for the annual budget to come together.

Senate Majority Leader Chuck Schumer, D-NY, also expressed optimism after Congressional leaders met at the White House earlier in the week. He said “good progress” was made on the agreement to avoid the March 2 government shutdown.

(To sign up for a free subscription to Food Safety News, click here.)

Researchers in Germany have provided an initial evaluation into the microbial quality of plant-based “meat.”

The microbiological status of 10 raw plant-based ground meat products was assessed. Items produced by different companies made from soy, pea, oats, or wheat were obtained in 2021 from Kiel, northern Germany stores.

Total bacterial counts at the end of the best-before dates varied. No Listeria monocytogenes colonies were obtained, but other Listeria species were detected and found in the Journal of Consumer Protection and Food Safety study.

The increased consumption of plant-based products is an ongoing consumer trend. Plant-based meat analogs generally have lower microbial loads than their meat equivalents, but they are not sterile products, so refrigerated storage is essential to limit microbial growth.

Meat analogs are produced from plant-based protein raw materials, amongst which products made from soy, wheat, or pea currently dominate. Plant-based meat analogs are high in protein and water activity with weakly acidic pH, so they are at risk of microbial spoilage by various microorganisms, depending on storage conditions.

Production of meat alternatives includes raw materials, food additives, and/or processing aids, as well as processes such as extrusion, which involves a heating step.

The study detected low levels of enterobacteria, enterococci, presumptive Bacillus cereus, Listeria spp., and Staphylococcus aureus.

Survival and recontamination issues
Spore-forming bacteria, such as Bacillus cereus or Clostridium perfringens, from the raw materials may survive heating during the extrusion process and germinate in the extruded product.

Most of the bacteria that comprised the total aerobic plate count in the frozen product were presumably Bacillus cereus.

“Assuming that the product was immediately frozen after production and a heating step was employed during production, this may imply that spores of these bacteria possibly survived the heating step,” said scientists.

Scientists said the detected Listeria and presumptive Staphylococcus aureus probably stemmed from recontamination and highlighted the need for adequate processing hygiene.

Vegan ground meat analogs are not intended to be eaten raw. However, it is not easy for consumers to judge whether they have been sufficiently heated, as unlike meat, the color of products does not change.

Results showed contamination of vegan ground meat products by pathogenic bacteria can be a potential safety concern.

“The detection of presumptive Bacillus cereus and the isolation of various Clostridium species from these products indicates that spore-formers may have survived the food processing and, therefore, could pose a safety concern, which should be assessed in further studies,” according to the report.

(To sign up for a free subscription to Food Safety News, click here.)

Updated data in Europe shows resistance to commonly used antimicrobials was frequent in Salmonella and Campylobacter isolates from humans. 

The European Food Safety Authority (EFSA) and European Centre for Disease Prevention and Control (ECDC) said findings and trends were consistent with previous years.

When antimicrobial resistance (AMR) occurs in bacteria present in animals and food that cause human infections, it can also compromise the effectiveness of treatment of infectious diseases in people. The ECDC analyzed data on isolates from human cases. Data were provided by the 27 EU member states and Northern Ireland, Iceland, Norway, North Macedonia, and Switzerland.

The report covers 2021 to 2022 AMR monitoring in Salmonella, Campylobacter jejuni, and Campylobacter coli from humans and food-producing animals such as broiler chickens, laying hens and fattening turkeys, fattening pigs, and cattle under one year of age and their meat.

EFSA and ECDC said that while there had been positive results from actions to reduce AMR, continued joint efforts were essential to tackle the threat. 

Salmonella situation
Combined resistance to critically important antimicrobials for human medicine remains very low, except in certain types of Salmonella and Campylobacter coli in some countries.

For Salmonella, resistance to carbapenems was found in isolates from humans but not from food-producing animals. Detection of resistant Salmonella isolates varied based on their animal origins, serovars and reporting countries.

In Salmonella from human cases in 2022, resistance to ampicillin, sulfonamides, and tetracyclines was observed at overall high levels, while resistance to third-generation cephalosporins was at very low to low levels for cefotaxime and ceftazidime.

A moderate occurrence of resistance to ciprofloxacin was observed in human cases in 2022; however, an extremely high proportion of resistant isolates was noted in Salmonella, Kentucky.

Combined resistance to ciprofloxacin and cefotaxime, categorized as the highest priority critically important antimicrobials, was meager in Salmonella isolates from humans. Salmonella Kentucky and Salmonella Infantis from humans had higher levels of combined resistance.

Multidrug resistance (MDR) was overall high for Salmonella reported in humans in the EU, ranging from low levels for Salmonella Enteritidis to very high among Salmonella Kentucky and monophasic Salmonella Typhimurium.

Campylobacter findings
Data from 2021 to 2022 from Campylobacter jejuni and Campylobacter coli from human and animal origins showed high levels of resistance to fluoroquinolones. The report said they can no longer be recommended to treat Campylobacter infections in humans.

Resistance to erythromycin, representing the macrolide class, a critically important antimicrobial for treating human Campylobacter infections, was detected at shallow levels in Campylobacter jejuni from humans. However, higher resistance levels were found in Campylobacter coli isolates from people. Resistance to tetracycline was high in Campylobacter jejuni and extremely high in Campylobacter coli from humans.

Combined resistance to ciprofloxacin and erythromycin in Campylobacter is highly relevant to public health. Resistance to these antimicrobials was lower in Campylobacter jejuni isolates than in Campylobacter coli isolates from humans.

Multidrug resistance levels were generally very low for Campylobacter jejuni isolated from humans but higher for Campylobacter coli.

WHO Europe on AMR
Meanwhile, the World Health Organization’s (WHO) Europe office has published an AMR guidance document for food safety agencies.

The publication overviews the current context and recent developments around foodborne antimicrobial resistance. It looks at the role of food safety authorities in reducing AMR. It provides updated advice on preventing and controlling AMR at the animal–human–environment interface using the One Health approach.

Antimicrobial agents, such as antibiotics, are essential to treat some human and animal diseases. Overuse and misuse of antimicrobials in food-producing animals have contributed to the challenge of antimicrobial-resistant pathogens being passed on to people through the food chain and the environment.

Growing resistance to the most commonly used antimicrobials and last-resort antimicrobials is observed in foodborne pathogens. International trade and travel have also expanded, leading to an increased risk of the spread of antimicrobial-resistant bacteria in food.

The role of food safety authorities in tackling AMR includes improving the policy and legal framework, strengthening One Health governance structures and coordination across sectors, performing a risk analysis of foodborne AMR, and monitoring AMR in priority foodborne pathogens in the food chain. They also promote risk communication and education.

The document includes examples of interventions and programs by member states in the region to prevent and contain antimicrobial resistance in foodborne pathogens.

(To sign up for a free subscription to Food Safety News, click here.)

Roland Foods LLC of New York City is recalling a specific production code of Roland Tahini 100 percent Ground Sesame Seeds in 16-ounce bottles because it has the potential to be contaminated with Salmonella.

“The recall was the result of a routine sampling program by the Michigan Department of Agriculture and Rural Development, which revealed that the product tested positive for Salmonella. The company has ceased distribution of the product and has initiated an investigation in partnership with the manufacturer as to the root cause of the problem,” according to the company’s recall notice.

The product was distributed to many states through retail stores and foodservice outlets, according to the company’s recall notice posted by the Food and Drug Administration. The product was distributed by Roland Foods from September 2023 through January 2024.

This recall only applies to Roland Tahini (100% Ground Sesame Seeds) 16 oz., Batch Number P024581, Production Code X0419, UPC Number 10041224701509, with a Best By Date of October 19, 2024. The product can be identified by the UPC, found under the barcode on the back of the product, or by the Production Code and Best Buy Date printed in black ink on the label near the top of the bottle.

As of Feb. 24, Roland Foods had not received any reports of illness related to the recalled product.

Consumers who have purchased Roland Tahini 100 percent Ground Sesame Seeds in 16-ounce bottles are urged to discard any affected product. Consumers with questions may contact the company’s Recall Hotline at 800-622-1823.

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 recalled products 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 and usually develop 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.

(To sign up for a free subscription to Food Safety News,click here)

Amos Miller makes his first state court appearance tomorrow since the Pennsylvania Department of Agriculture searched his farm under a court-issued warrant.

Miller, who claimed so-called “Sovereign Citizen” status as a defense in federal court, must appear at 1:30 p.m. on Feb. 29 before Judge Thomas B. Sponaugle in Pennsylvania’s Lancaster County Court of Common Pleas in Pennsylvania.  

The civil action, brought by Attorney General Michelle Henry, is for Miller to sell raw and raw milk products outside the State of Pennsylvania, all without acquiring the necessary licenses and permits. 

Miller’s long run in federal court, dating back to 2016, resulted in him and his attorney signing a lengthy Consent Decree, promising to complete food safety regulations governed by the USDA’s Food Safety and Inspection Service.

Miller’s supporters depicted the Jan. 4 search of Miller’s Organic Farm as a “raid.”   It brought Miller even more celebrity than his long tiff with USDA. Since Jan. 4, he has raised about $245,000 in web-based fundraising.

Several national Republicans have also depicted Miller as a victim of government overreach. However, it should be noted that the federal action occurred under both the Trump and  Biden administrations.

Before tomorrow’s state court appearance, Miller was ordered to refrain from selling unpasteurized, raw milk or raw milk products. Pennsylvania agricultural officials say they are just trying to persuade Miller to follow the state food safety regulations that the state’s other farmers do so willingly. Miller says on his farm’s website, “It breaks our hearts that the state of Pennsylvania is forcing us to turn so many of you away when you beg us for the food you depend on for your health.”

Miller says the injunction “will cost hundreds of thousands of dollars with multiple attorneys and legal researchers.”

Tomorrow’s hearing will tell whether the current temporary injunction will be made permanent, which Miller’s attorney claims is the state’s goal.  Whether food seized from Miller on Jan. 4 was linked to human illnesses in Michigan and New York State should also be made clear. 

Illness investigations in those states triggered the search warrant on Miller’s farm.

(To sign up for a free subscription to Food Safety News, click here.)

More children have been identified as patients in an outbreak of lead poisonings traced to certain cinnamon applesauce products.

According to the Centers for Disease Control and Prevention there are now 468 patients spread across 44 states. That’s up from the 422 patients identified in the previous update on Feb. 13.

The implicated cinnamon applesauce products — Wanabana, Schnucks and Weis — were recalled in the fall of 2023.

“Cases are reported to the CDC through state health departments. State health departments receive reports of potential cases from various sources, and then follow up to determine whether the case definition is met. In order to be considered in CDC’s case count, the person must have had a blood lead level of 3.5 ug/dL or higher measured within 3 months after consuming a recalled WanaBana, Schnucks, or Weis brand fruit purée product after November 2022,” according to the CDC’s outbreak update.

The Food and Drug Administration is also investigating the outbreak. As of Feb. 27 the FDA was reporting that its patient count was holding steady at 90. The FDA and CDC use different ways of tracking patients, so there may be some overlap with the counts. The FDA reports that the vast majority of the patients are 1 year old or younger.

The investigation
The FDA and officials in Ecuador — where the applesauce was produced — continue to investigate the situation. Some of the tests of cinnamon used to make the implicated applesauce showed 2,000 times the amount of lead considered safe.

Earlier this month, the U.S. Food and Drug Administration revealed the name of the company that supplied tainted cinnamon used to make applesauce marketed for young children in the United States. On Feb. 6, officials in Ecuador reported to the FDA that Carlos Aguilera of Ecuador was the processor of ground cinnamon used in making applesauce sold in pouches in the United States.

The cinnamon supplier sold the tainted spice to Negasmart, which sold the cinnamon to Austrofoods, the end producer of the applesauce. The FDA’s investigation is ongoing to determine the point of contamination and whether additional products are linked to illnesses.

According to the U.S. Food and Drug Administration, the cinnamon supplier is currently not in business. The FDA’s deputy commissioner for human foods, Jim Jones, has said he believes the cinnamon was intentionally contaminated. Adding lead to spices and other products can increase the product’s weight and, therefore, its value.

“The FDA has limited authority over foreign ingredient suppliers who do not directly ship product to the U.S. This is because their food undergoes further manufacturing/processing before export. Thus, the FDA cannot take direct action with Negasmart or Carlos Aguilera,” according to a statement from the agency.

“FDA does not indicate that this issue extends beyond these recalled products and does not have any confirmed reports of illnesses or elevated blood lead level adverse events reported for other cinnamon-containing products or cinnamon.”

According to health officials in Ecuador, unprocessed cinnamon sticks used in recalled products were sourced from Sri Lanka. They were sampled by Ecuadoran officials and found to have no lead contamination.

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.

(To sign up for a free subscription to Food Safety News,click here)