Feed aggregator

Hy-Vee, Inc. of West Des Moines, IA, is recalling two varieties of its Hy-Vee Cream Cheese Spread and its bulk-packaged Cookies & Cream Mix because of potential Salmonella contamination.

These products are manufactured at different third-party facilities around the Midwest and are sold under HyVee’s private label and bulk packaging programs. The manufacturers of these products notified Hy-Vee of the potential issue. 

The affected products were distributed to Hy-Vee, Hy-Vee Drugstore and Dollar Fresh Market

locations, as well as Hy-Vee Fast and Fresh convenience stores, across the company’s eight-state region of Illinois, Iowa, Kansas, Minnesota, Missouri, Nebraska, South Dakota and Wisconsin. 

Recalled products:

UPC:Product and Size:Use By/Best By:Lot Number:0075450096132Hy-Vee Whipped Cream Cheese Spread – 8 oz.8/7/2024; 8/14/2024N/A0075450096120Hy-Vee Cream Cheese Spread – 12 oz.10/1/2024N/A0075450486740Hy-Vee To Go Cookies & Cream Mix – 4 oz.12/5/2024240730075450486740Hy-Vee To Go Cookies & Cream Mix – 4 oz.12/1/2024241010075450486740Hy-Vee To Go Cookies & Cream Mix – 4 oz.12/5/2024241170075450486730Hy-Vee Cookies & Cream Mix – 16 oz.12/5/2024240730075450486730Hy-Vee Cookies & Cream Mix – 16 oz.12/1/2024241010075450486730Hy-Vee Cookies & Cream Mix – 16 oz.12/5/202424117 Hy-Vee is recalling various Cookies & Cream Mix products.

As of the posting of this recall, there have been no confirmed reports of adverse reactions due to consumption of any of these products.

Customers who purchased the product should dispose of the product or return it to their local Hy-Vee store for a full refund.

About Salmonella

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 of the 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 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 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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Huer Foods Inc. is recalling Western Family brand yogurt covered pretzels and milk chocolate covered pretzels because of possible Salmonella contamination.

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 of the 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.

According to the Canadian Food Inspection Agency (CFIA), the recalled products were distributed in British Columbia and possibly other provinces and territories in Canada.

Recalled products:

BrandProductSizeUPCCodeWestern FamilyYogurt covered pretzels240 g0 62639 35287 52024AU22N;
2024AU26NWestern FamilyMilk chocolate covered pretzels240 g0 62639 35286 82024AU26N

As of the posting of this recall, there have been no reported illnesses associated with the consumption of these products.

Consumers should not consume, use, sell, serve or distribute recalled products.

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 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.)

S Martinelli & Company of Watsonville, CA is recalling nearly 25,000 cases of Martinelli’s Gold Medal Apple Juice because of elevated levels of inorganic arsenic.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on April 16, 2024, and is ongoing.

Short-term exposure to very high amounts of inorganic arsenic can result in nausea, vomiting, bruising, and numbness or burning sensations in the hands and feet.

The recalled products were distributed in Alaska, Arkansas, Arizona, California, Colorado, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Lousiana, Maryland, Michigan, Minnesota, Missouri, Mississippi, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, South Carolina, Tennessee, Texas, Utah, Virginia, Washington and Wisconsin. It was also distributed abroad in Panama.

Recalled product:

Martinelli’s Gold Medal Apple Juice From U.S. Grown Fresh Apples 1 Liter (33.8 fl oz.) No Additives of Any Kind 

• UPC 0 00 41244 00102 6
• Product Quantity: 24,519 cases or 147,114 units
• Best By 09MAR2026 and 10MAR2026 Production Date: 3/09/23 Pallet/Batch #: 0001058704, 0001058705, 0001058708, 0001058709, 0001058738, 0001058739, 0001058762, 0001058763, 0001058772, 0001058773, 0001058774, 0001058778, 0001058779, 0001058780, 0001058781, 0001058783, 0001058784, 0001058787, 0001058788, 0001058797, 0001058798, 0001058806, 0001058807, 0001058809, 0001058810, 0001058811, 0001058814, 0001058815, 0001058820, 0001058821, 0001058823, 0001058835, 0001058836, 0001058854, 0001058855, 0001058856, 0001058865, 0001058876, 0001058888, 0001058889, 0001058890, 0001058892, 0001058893, 0001058898, 0001058899, 0001058900, 0001058901, 0001058902, 0001058904, 0001058905, 0001058915, 0001058916, 0001058917, 0001058918, 0001058919, 0001058921, 0001058922, 0001058923, 0001058925, 0001058926, 0001058935, 0001058936, 0001058947, 0001058952, 0001058953, 0001058954, 0001058955, 0001058957, 0001058958, 0001058964, 0001058965, 0001058968, 0001058970, 0001058975, 0001058976, 0001058984, 0001058988, 0001058990, 0001059012, 0001059019, 0001059020, 0001059021, 0001059022, 0001059024, 0001059025, 0001059028, 0001059031, 0001059039, 0001059040, 0001059044, 0001059045 0001059046, 0001059053, 0001059054, 0001059060, 0001059065, 0001059071, 0001059077, 0001059078, 0001059082, 0001059094, 0001059096, 0001059097, 0001059100, 0001059104, 0001059118, 0001059137, 0001059144, 0001059149, 0001059158, 0001059163, 0001059167, 0001059168, 0001059170, 0001059179, 0001059181, 0001059185, 0001059186, 0001059187, 0001059204, 0001059207, 0001059210, 0001059212, 0001059213, 0001059217, 0001059225, 0001059226, 0001059228, 0001059230, 0001059236, 0001059237, 0001059238, 0001059243, 0001059244, 0001059247, 0001059249, 0001059250, 0001059252, 0001059255, 0001059257, 0001059262, 0001059266, 0001059267, 0001059269, 0001059275, 0001059276, 0001059277, 0001059279, 0001059281, 0001059285, 0001059287, 0001059297, 0001059298, 0001059299, 0001059300, 0001059301, 0001059302, 0001059303, 0001059307, 0001059310, 0001059311, 0001059314, 0001059316, 0001059323, 0001059326, 0001059327, 0001059332, 0001059333, 0001059334, 0001059335, 0001059336, 0001059337, 0001059339, 0001059340, 0001059346, 0001059347, 0001059348, 0001059350, 0001059356, 0001059358, 0001059360, 0001059362, 0001059369, 0001059371, 0001059372, 0001059376, 0001059378 
• Production Date: 3/10/23 Pallet/Batch #: 0001059388, 0001059396, 0001059399, 0001059400, 0001059403, 0001059404, 0001059406, 0001059407, 0001059409, 0001059411, 0001059412, 0001059421, 0001059424, 0001059425, 0001059426, 0001059427, 0001059428, 0001059429, 0001059430, 0001059431, 0001059432, 0001059433, 0001059439, 0001059440, 0001059441, 0001059442, 0001059443, 0001059444, 0001059459, 0001059470, 0001059477, 0001059478, 0001059481, 0001059482, 0001059485, 0001059488, 0001059489, 0001059491, 0001059492, 0001059494, 0001059499, 0001059501, 0001059503, 0001059504, 0001059505, 0001059506, 0001059507, 0001059508, 0001059509, 0001059512, 0001059515, 0001059520, 0001059522, 0001059524, 0001059526, 0001059528, 0001059530, 0001059531, 0001059532, 0001059533, 0001059534, 0001059536, 0001059537, 0001059539, 0001059540, 0001059541, 0001059542, 0001059543, 0001059544, 0001059545, 0001059546, 0001059547, 0001059550, 0001059551, 0001059554, 0001059558, 0001059562, 0001059565, 0001059566, 0001059567, 0001059571, 0001059575, 0001059578, 0001059583 0001059586, 0001059598, 0001059599

Consumers should not use this product. Recalled products should be thrown out or returned to their place of purchase.

About arsenic

According to the Food and Drugs Administration, arsenic is toxic to humans and can affect people of any age or health status. The potential for long-term adverse health effects from consuming food contaminated with arsenic vary depending on the level of arsenic in the food; age of the consumer; length, amount, and frequency of exposure to arsenic in the food; and other exposures happening at the same time—either to arsenic from other sources, or other contaminants or to beneficial nutrients.

Current research indicates that inorganic arsenic is more dangerous than organic arsenic and the health effects from exposure are more severe. Organic arsenic compounds contain arsenic with carbon; and are not related to organic farming practices.

Exposure to high levels of arsenic during times of active brain development is associated with adverse neurological effects such as learning disabilities, behavior difficulties, and lowered IQ. Fetuses, infants, and children are particularly vulnerable to the potential harmful effects from arsenic exposure because of their smaller body sizes and rapid metabolism and growth.

For adults, long-term exposure to inorganic arsenic has been associated with skin disorders and increased risks for skin, bladder, and lung cancers, and for cardiovascular disease. For people of all ages, short-term exposure to very high amounts of inorganic arsenic can result in nausea, vomiting, bruising, and numbness or burning sensations in the hands and feet.

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A brand of flour has been recalled in France after dozens of people fell sick.

French officials said there was a risk of JP Coteau brand buckwheat flour being contaminated with Datura.

Additional cases recorded by the Brittany Regional Health Agency (ARS) and checks by the Departmental Directorate for the Protection of Populations in Ille-et-Vilaine, with the involved producer, led to the initial alert being expanded.

French media quoted the Brittany Regional Health Agency reporting that 49 people were sick, including five children. Five people needed hospital treatment.

Products removed from sale

Affected products were sold at outlets specializing in organic products, in grocery stores, at local markets or directly from the producer, mainly in the west of France from Oct. 7, 2023 forward. Recall and withdrawal measures have now been taken.

All batches of JP Cloteau brand buckwheat flour 1-kilogram, 2.5-kilogram, 5-kilogram or 25-kilogram with best before dates between October 2024 and March 2025 are affected.

Officials urged people with any of the implicated products not to consume them and to return items to the point of sale for destruction.

Datura is a plant found in fields and naturally contains high levels of tropane alkaloids, such as atropine and scopolamine. It can contaminate crops and cause acute poisoning.

Symptoms may include a dry mouth, dilated pupils, impaired vision, confusion, hallucinations, a faster heart rate, incoherent speech, and balance problems. They occur relatively quickly after ingestion, from minutes to hours, and may continue for 24 to 48 hours.

For cereals and cereals products, good agricultural and harvesting practices minimize contamination of the crop by seeds of species containing tropane alkaloids, such as Datura stramonium. Such seeds can be removed for certain cereals by sorting and cleaning. However, they cannot easily be removed from sorghum, millet, maize, and buckwheat.

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The Washington D.C.-based Meat Institute, formerly the “North American Meat Institute,” has decided to do something about child labor.

“The members of the Meat Institute are universally aligned that meat and poultry production facilities are no place for children,” said Julie Anna Potts, president and CEO of the Meat Institute.

Potts said the Meat Institute has shared its newly released “best practices” with both the Department of Labor and the Department of Agriculture,” 

“We know existing government programs are not enough to solve this problem, and we stand ready to work with the federal government to develop effective programs and, where appropriate, penalties to ensure underage workers are not a part of our workforce,” she said.

Hundreds of thousands of migrants are entering the country illegally each month, including more unaccompanied minors than ever before, according to the Meat Institute.

Child labor is hired both knowingly and unknowingly in the United States, and many meat and poultry businesses are involved. The meat industry jobs are often food safety jobs of cleaning dangerous equipment.

The Meat Institute’s  best practices were developed to help prevent child labor given the record influx of undocumented minors occurring in tandem with the increasing prevalence and sophistication of identity theft and fraud.

The Meat Institute says it has worked to educate member companies to improve age and identity verification. Programming has included outside experts and counsel to educate member companies on false identification, trafficking, lessons learned from companies charged with violating child labor laws, new programs and technology to detect identity fraud, and more.

At the heart of the Meat Institute’s campaign against child labor is a 7-page “best practices” document on “Workforce Age Verification.”

“Children have no place in meat or poultry packing  or processing facilities,” says the document’s statement of principles. “The Meat Institute’s member companies categorically prohibit hiring anyone under 18 to work in their production facilities.  The prohibition on hiring child labor extends to the use of subcontractors.”

According to the Meat Institute, a corporate commitment to prevent illegal child labor is a critical first step.  This should include a supplier code of conduct for third-party contractors.

Companies should participate in voluntary government programs like the E-verify program for new hires.

Managers and supervisors should be encouraged to report any suspected child labor immediately.

Meanwhile, in one of the largest wage violation settlements ever reached for U.S. poultry workers, a federal court in Los Angeles has entered a consent judgment that orders Fu Qian Chen Lu, Bruce Shu Hua Lok, and others as owners and operators of a network of California poultry processors and distributors to pay $4.8 million in back wages and damages to 476 workers and $221,919 in penalties after a U.S. Department of Labor investigation.

The settlement also requires the employers to give up $1 million in profits earned from the sale of goods tainted by oppressive child labor and pay assessed penalties of $171,919 for their child labor violations. The judgment follows the grant of a temporary restraining order that barred the shipment of hot goods into commerce and required the employer to disgorge all profits related to any such shipment.

Lu and his associated companies supply poultry products to distributors who sell chicken products to, among others, Diamond Green Diesel, Diamond Pet Foods, Foster Farms, Mars Pet Care, Perfection Pet Foods, and Superior Food, as well as several Nevada hotels and casinos including Caesar’s Palace, The Mirage Hotel and Casino and The Orleans Hotel in Las Vegas; and the Casablanca Casino and Virgin River Hotel and Casino in Mesquite.

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A study has added evidence of the risk of contaminated raw pet food to human health.

Researchers investigated whether dog food, including raw meat-based diets (RMBD), available in Portugal can be a source of Salmonella or other Enterobacteriaceae strains resistant to last-line antibiotics such as colistin.

Since 2020, there have been more than 20 reports or recalls of pet food and RMBD in the EU because of the detection of pathogens.

Fifty-five samples from 25 brands of various meat and dog food types from 12 suppliers were screened by standard cultural methods between September 2019 and January 2020. Forty-one of the 55 samples were processed, and 14 were raw, according to the study published in the journal Eurosurveillance.

Promote awareness of risks
Only RMBD batches were contaminated, with 10 of 14 containing multidrug-resistant (MDR) E. coli and one MDR Salmonella. One turkey-based sample was positive for MDR Salmonella serotype 1,4,[5],12:i:- sequence type 34/cgST142761, similar to human clinical isolates. This finding suggests the role of raw pet food as a potential vehicle for the transmission of this serotype, said scientists.

Six Salmonella isolates, all identified as monophasic Salmonella Typhimurium, were isolated from the same sample. 

Scientists detected 59 E. coli isolates in raw-frozen food samples but none were Shiga toxin-producing E. coli. Four colistin-resistant E. coli isolates were present from the same pet food brand in two batches. All isolates carried the mcr-1 gene.

“Our results strongly suggest that conventionally processed pet food is a safer option, emphasizing the critical role of heat treatment in pet food production for effectively mitigating microbiological hazards. These findings indicate a need for proactive actions involving the pet industry, food safety agencies, and pet owners to mitigate risks for public health,” said scientists.

“Promoting awareness of potential risks linked to RMBDs and guiding pet owners on proper handling and feeding practices are crucial steps in minimizing potential health risks. Appropriate hygiene measures and safe handling practices should be observed when dealing with pets and raw pet food to mitigate the risk of MDR bacterial infections in humans.”

Slovenian perspective
Another study has investigated risk perceptions and self-reported pet food preparation practices in the home setting among pet owners in Slovenia who feed raw meat-based diets to pets.

An online questionnaire was distributed to pet owners through social media groups in 2022 and 750 people were included in the analysis. These were divided into two groups — those who provided raw meat-based diets for pets and those who did not. Findings were published in the Journal of Consumer Protection and Food Safety.

Only one-third of respondents in both groups were aware of the potentially fatal consequences of food poisoning. The self-reported frequency of handwashing and surface cleaning was significantly higher in the raw group than in the conventional group. 

Most respondents in the raw group reported pet health benefits as the main reason for choosing raw meat-based diets. The internet was the main source of information about raw pet food. Guidance for pet owners on the safe handling of raw meat-based pet diets is available from the European Pet Food Industry Federation.

Poor food safety practices were noted in the raw feeding group, with almost half rinsing raw meat before preparing it and 42 percent thawing frozen raw meat at room temperature on the kitchen counter. 

“The findings of this study indicate that it is crucial to raise awareness of the potential for foodborne illness to be associated with handling raw meat and raw meat-based diets among Slovenian pet owners. Emphasizing the benefits of appropriate food safety actions to safeguard pet owners and the members of their household may serve as an effective strategy to motivate food safety behavior, but only once the pet owners are aware of the risks,” said researchers. 

Home-based and selling on social media
Finally, home-based online pet food suppliers in England selling through social media have been warned about the importance of ensuring that the products they sell are legal.

The Heart of the South West Trading Standards Service made test purchases across Somerset and Devon. All 10 businesses failed labeling requirements. Officers tested dog treats and canine supplements; the product was incorrectly labeled in each case.

Businesses had not produced the pet food themselves. Eight had repackaged products made by other firms, and in two cases, the products had been manufactured for them by another company.

Test purchases were carried out in response to concerns about the proliferation of small-scale feed business operators setting up online. In response, five businesses are now registered for feed hygiene, two are retailing and have no requirement to register, and two will soon register.

Naomi Osborne, the service’s lead officer for agriculture, said: “Many of these businesses set up during or after the pandemic, and we were concerned that there was a lack of awareness of the requirements and legal obligations relevant to this type of operation.

“We were particularly concerned that labeling claims, such as the product being ‘homemade,’ or ‘free-from,’ or ‘natural,’ could not be substantiated. Businesses must adhere to the strict regulations, and that’s what we are here for, to advise and support and, where needed, to intervene.”

Rufus Gilbert, Devon County Council’s cabinet member for trading standards, said: “Many of these types of small businesses aren’t registered, and as a result, they are unaware of the legislative and feed safety requirements when producing pet food in a highly regulated industry. Accurate labeling is crucial to provide transparency and ensure pet owners make informed choices.”

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Palmer Candy is recalling various “White Coated Confectionary Items” because of potential Salmonella contamination.

According to the recall, Palmer Candy was notified about the potential risk by the supplier of the liquid coating used for the white-coated confections.

The recalled items were distributed internationally and were sold at Walmart, Hy-Vee, Target and Dollar General stores in Alabama, California, Florida, Illinois, Iowa, Kansas, Missouri, Nebraska, North Dakota, Oregon, Pennsylvania, South Carolina, South Dakota, Texas, Virginia, Wisconsin and Wyoming.

Recalled products:

Caramel Swirl Pretzels 4 oz.Best By: 12/28/24Caramel Swirl Pretzels 6 oz.Best By: 12/19/24, 12/20/24. 1/19/25Classic Yogurt Pretzels 28 lb.Best By: 12/11/24 – 1/8/25Cookies & Cream Yummy Chow 14 lb.Best By: 12/6/24 – 1/8/25Enrobed Pretzel Rods 8 oz.Best By: 1/22/25Favorite Day Bakery White Fudge mini Cookies 7 oz.Best By: 4/4/25, 4/5/25, 4/15/25, 4/18/25Frosted Munchy Medley Bowl 15 oz.Best By: 1/3/25Frosted Patriot Frosted Pretzels 28 lb.Best By: 1/2/25, 1/3/25Frosted Pretzels 6 oz.Best By: 1/23/25Munchy Medley 15 lb.Best By: 12/14/24, 1/3/25Munchy Medley 4 oz.Best By: 12/27/24, 12/28/24. 1/19/25Munchy Medley 6 oz.Best By: 12/20/24Munchy Medley To Go 4 oz.Best By: 12/25/24, 1/19/25Patriotic Munchy Medley Bowl 15 oz.Best By: 1/19/25Patriotic Pretzels 14 oz.Best By: 1/25/25, 1/26/25Patriotic Pretzels 6 oz.Best By: 1/19/25Patriotic Red, White, & Blue Pretzel Twists 14 oz.Best By: 12/13/24 – 1/15/25Patriotic Snack Mix 13 oz.Best By: 1/19/25, 1/22/25, 2/1/25Patriotic White Fudge Cookies 7 oz.Best By: 4/23/25Peanut Butter Snack Mix 13 oz.Best By: 11/13/24 – 12/15/24Peanut Butter Snack Mix To Go 4.5 oz.Best By: 1/18/25Snackin’ With The Crew! Mizzou Munchy Medley7 oz.Best By: 12/18/24, 12/19/24Snackin’ With The Crew! Tiger Treats 7 oz.Best By: 12/18/24, 12/19/24Star Snacks Chow Down 25 lb.Best By: 12/6/24, 12/7/2Strawberry Yogurt Coated Pretzels 10 oz.Best By: 1/5/25, 1/23/25Sweet Smiles Yogurt Covered Pretzels 3.25 oz.Best By: 12/18/24 – 1/4/25Vanilla Yogurt Covered Pretzels 10 oz.Best By: 1/5/25, 1/22/25Yogurt Pretzel 14 lb.Best By: 12/14/24 – 12/21/24Zebra Fudge Cookies 7 oz.Best By: 3/13/25, 4/1/25 – 4/2/25

The product was distributed in different packaging such as bags, pouches and tubs.

As of the posting of this recall, no illnesses have been reported in connection with this problem.

Consumers who have purchased any of the recalled products should not consume them and are urged to return them to the place of purchase for a full refund.

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 of the 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 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 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.)

Palmer Candy of Sioux City, IA is recalling Tiger Treats and Mizzou Munch Medley sold at Schnucks stores because of possible Salmonella contamination.

According to the recall posted by Schnucks, both products are being recalled out of an abundance of caution as they may contain an ingredient that one of its suppliers indicates could have Salmonella.

Schnucks customers are urged to check to see if they have the recalled product.

Anyone who has eaten any of the 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.

Recalled products:

Tiger Treats (Mild Chocolate Peanut Butter Pretzels)

• UPC 7723222301
• Best By: December 18-20, 2024

Mizzou Munch Medley (Candy Mix)

• UPC 7723222300
• Best By: December 18-20, 2024

Affected products should not be consumed and may be returned to the nearest Schnucks store for a full refund or exchange.

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.

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 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.)

Schnucks of St. Louis, MO is recalling three different cheese spreads because of possible Salmonella contamination.

Schnucks customers are urged to check to see if they have purchased any of the recalled products.

Anyone who has eaten any of the 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.

Recalled products:

Schnucks Whip Cream Spread

• UPC 4131858005
• Best By: 8/8/2024

Schnucks Strawberry Spread

• UPC 4131858007
• Best By: 9/8/2024

Schnucks Cream Cheese Spread

• UPC 4131858023
• Best By: 10/8/2024

Affected products should not be consumed and may be returned to the nearest Schnucks store for a full refund or exchange.

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.

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 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.)

By Maribel Alonso, Public Affairs Specialist • ARS, Office of Communications

Dr. Dayna M. Harhay is a Research Microbiologist at the U.S. Meat Animal Research Center (USMARC) in Clay Center, NE. For two decades with ARS, Harhay’s knowledge and expertise in microbiology, molecular biology, bacterial metabolism, serotyping, and genomic sequencing has been instrumental in the study, identification, and prevention of Salmonella bacteria and other foodborne pathogens that can be associated with beef products. 

Isn’t Salmonella a Chicken Problem? 
Harhay smiles as she looks back at the beginning of her career with ARS when she was tasked to find the answer to this question. She didn’t know then that she would become a pioneer in creating novel methods to define the amounts of Salmonella in beef samples and characterize these pathogen serotypes, particularly Salmonella enterica, a major source of foodborne disease in the United States. 

20 Years of Research with ARS
Harhay started her career with ARS in 2004 as a post-doctoral research associate at the USMARC Meat Safety and Quality Research Unit, where she then accepted a Research Microbiologist position in 2005. Before joining ARS, Harhay attended the University of North Texas in Denton, where she earned her doctorate in microbiology and molecular biology in 2003.

“Prior to beginning my work at ARS, my research focused on pseudomonas bacteria, with no formal training in food safety. Still, my former research leader Dr. Mohammad Koohmaraie and my mentors in the Meat Safety and Quality Research Unit recognized and supported my ability to identify research gaps and to develop unique solutions to address those gaps, adding a fresh and valuable perspective to our investigations in the unit,” Harhay stated.

With her new role at USMARC, Harhay focused on learning more about foodborne pathogens associated with beef, leading an extensive survey on cull dairy cattle at harvest, to find the existence of Salmonella on carcasses and identify the possible presence of drug-resistance phenotypes in the population. The survey allowed Harhay to develop rapid tools and techniques for determining the number of pathogens in cattle samples.

After building an extensive collection of Salmonella in-house, Harhay proceeded to use sequencing technology at USMARC to construct first-ever complete (“closed”) genomes (gene sequences) of this pathogen, knowing that it would help facilitate the identification of Salmonella during foodborne outbreak investigations. Harhay believes that more research in this field is necessary to improve the ability to identify illness outbreaks and protect public health promptly, and these novel genome sequences are a great place to start.

Harhay and her colleagues at USMARC have contributed a substantial number of closed genome sequences (~20 percent of 330 closed genomes corresponding to 11 different types of Salmonella) that are currently available in public databases. 

By 2010, Harhay was asked to join a team of scientists in a project that aimed to better understand how Salmonella gets into the food chain through meat products. Harhay’s methods were critical in confirming that bovine peripheral lymph nodes can be, and often are, a primary source of Salmonella contaminationin ground beef. Findings from this study prompted changes in food inspection procedures and guidelines for ground beef products going to the USDA National School Lunch Program.  

Contributions and Recognitions
As a result of her experience with Salmonella enterica linked to production agriculture, Harhay received invitations from the beef industry to join the National Cattlemen’s Beef Association Salmonella Working Group, the North American Meat Institute Salmonella Research Group, and the global animal health company Zoetis’ Salmonella Research Cluster. 

Harhay was invited to help lead the ARS-wide Salmonella Grand Challenge project because of her cutting-edge research on Salmonella detection and characterization and innovative problem-solving skills. The project aims to provide effective and affordable solutions to the beef, pork, turkey, and chicken industries.

In addition, the food safety community has taken a keen interest in Harhay’s most recent work on identifying virulence genes to target for rapid detection of more pathogenic versions of Salmonella. The targets identified are being developed into a test kit that will help testing laboratories identify these highly pathogenic Salmonella at the speed of commerce. The ultimate goal is to provide tools for a risk-based strategy to manage Salmonella contamination in food and reduce the risk of foodborne illness associated with consuming red meat.

Outside of ARS
When not working with Salmonella research, Harhay enjoys traveling with her husband, learning new languages, and exploring different cultures. She and her husband Greg have hiked through the Cinque Terre in Italy, and most recently hiked the last 115km of the Camino de Santiago in   Spain. 

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The Food and Drug Administration, in partnership with STOP Foodborne Illness, a non-profit public health organization, is set to host the 11th and final installment of its webinar series on food safety culture. The webinar will be streamed live May 9 from 5:15 p.m. to 6:30 p.m. EDT from the Food Safety Summit taking place May 6 to May 9, 2024, in Rosemont, IL at the Donald E. Stephens Convention Center.

The webinar is titled “The Journey Continues” and will feature distinguished guest speakers, including:

• Vanessa Coffman, PhD, Director, Alliance to Stop Foodborne Illness, Stop Foodborne Illness (Moderator)
• Conrad Choiniere, Acting Deputy Director, Office of Regulatory Affairs, Center for Food Safety and Applied Nutrition, FDA
• Olamide (Ola) Afolayan, Director, Global Food Safety and Regulatory, Kellanova
• Jorge Hernandez, Vice President, Quality Assurance, The Wendy’s Company
• Karen McCarty, Senior Director, Commercial Quality Assurance, Agropur
• Megan Kenjora, Senior Manager, Food Safety Culture, The Hershey Company
• Lone Jespersen, Principal, Cultivate SA

This collaborative series brings together experts from both the public and private sectors to exchange ideas and experiences regarding the importance of cultivating a robust food safety culture, ultimately contributing to safer food production.

According to the FDA, food safety culture stands as a cornerstone in the FDA’s New Era of Smarter Food Safety blueprint. This strategic blueprint emphasizes the need to influence the beliefs, attitudes and behaviors of individuals and organizations to achieve significant reductions in foodborne illnesses.

For those interested in participating in this enlightening webinar, you can register here.

To access additional information about the webinar series and to listen to past sessions, visit “Collaborating on Culture in the New Era of Smarter Food Safety.”

About STOP
STOP Foodborne Illness, a dedicated public health non-profit organization, has been advocating for food safety since 1994. With a mission to educate and inform the public about the importance of food safety through personal advocate stories, STOP Foodborne Illness is a dedicated team working to prevent foodborne illnesses and fatalities. More information can be found on their website, stopfoodborneillness.com

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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.

Korean Food Inc.
Irving, TX

A food firm in Texas is on notice from the U.S. Food and Drug Administration for violations in their production facility. These violations include not establishing or having implemented a written environmental monitoring plan that is designed to identify Listeria species or Listeria monocytogenes if it is present in their growing, harvesting, packing, and holding environment. 

In a Jan. 8, 2024 warning letter, the FDA described an Aug. 21-25, 2023, inspection of Korean Feed Inc.’s sprout and kimchi production facility in Irving, TX.

FDA investigators found serious violations of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption. After the inspection, the FDA investigator issued a Form FDA-483, Inspectional Observations, listing deviations found at the facility.

Some of the significant violations are as follows:

Produce Safety Rule Violations
During the inspection, FDA investigators observed the following significant violations of the Produce Safety Rule:

1. The firm did not establish and implement a written environmental monitoring plan that is designed to identify Listeria species or Listeria monocytogenes if it is present in their growing, harvesting, packing, and holding environment. During FDA inspection, investigators found that they have not established a written environmental monitoring plan, and do not conduct any testing for Listeria species or Listeria monocytogenes in their growing, harvesting, packing, and holding environment. The firm stated that they were not aware of the requirement, and, to the best of their knowledge, they have never conducted environmental sampling in their operation’s history.

2. The firm did not establish and implement a written sampling plan that identifies the number and location of samples (of spent sprout irrigation water (SSIW) or sprouts) to be collected for each production batch of sprouts to ensure that the collected samples are representative of the production batch when testing for contamination. Production batch of sprouts means all sprouts that are started at the same time in a single growing unit. They routinely plant soybean sprouts  (redacted by FDA), and they stated that they harvest sprouts after approximately (redacted by FDA). Each planting would be, at a minimum, one production batch of sprouts. However, they only test SSIW (redacted by FDA) from a randomly selected batch. This is insufficient to ensure that representative samples of SSIW are collected for each production batch of sprouts.

3. The firm did not clean and sanitize food contact surfaces used to grow sprouts before contact with sprouts or seeds for sprouting. Food contact surfaces means those surfaces that contact human food and those surfaces from which drainage, or other transfer, onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. Food contact surfaces include equipment and tools used during harvest, packing, and holding.

During the facility’s cleaning operation, FDA investigators observed the following:

• An employee sprayed a (redacted by FDA) liquid on the sprout washer and spinner that was not properly cleaned, as evidenced by soil on the equipment. They identified this liquid as a sanitizer. Cleaning must be done before sanitizing because sanitizing is generally not effective unless the surface is cleaned first. In addition, they did not know what the (redacted by FDA) liquid was or the directions for use, as they had discarded the original container.
• Black organic residues present on the exit panel of the sprout washer and on the lid edge of the sprout spinner. Sprouts were observed touching these areas during the washing and (redacted by FDA)‐drying processes.
• The sprout irrigation machine was covered with foil that was torn and soiled with a black/brown residue in growing room (redacted by FDA). Soybean sprouts were observed growing in (redacted by FDA) underneath this foil, and water was observed dripping from the irrigation machine.

4. The firm did not provide adequate drainage in all areas where normal operations release or discharge water or other liquid waste on the ground or floor of the building. (Redacted by FDA) used for collecting soybean sprouts were stored on a low‐lying shelf/rack over a clogged drain near the sprout washer. Water from the sprout washer, the hand sink in the production area, and the hose that employees were observed to use to wash their hands, was observed to discharge directly onto this floor. Water from these sources pools on the floor contacting the bottom of (redacted by FDA) holding sprouts and is splashed into the (redacted by FDA) holding sprouts while employees walk around. Additionally, the floor of the production area is not maintained, in that it is a rough, pitted, unsealed surface. The floor is not able to be adequately cleaned and sanitized.

Misbranding Violations

1. The GO‐HYANG MAK KIMCHI, 16 oz., 32 oz., half-gallon, and gallon container sizes, and the Radish Leaves Kimchi products are misbranded, in that the finished product labels fail to declare the major food allergen, sand lance and, seasonally, wheat.
2. The GO‐HYANG MAK KIMCHI and Radish Leaves Kimchi products are misbranded because the labels for the 16 oz., 32 oz., half-gallon, and gallon container sizes:

a. When the kimchi products do have oyster sauce as an ingredient, then the sub‐ingredients of the oyster sauce must be declared, the requirement to list these component ingredients (or sub‐ingredients) may be met by either parenthetically listing the component ingredients after the common or usual name of the main ingredient, or by listing the component ingredients without listing the ingredient itself. Under the first alternative, the component ingredients must be listed in descending order of predominance within the multi‐component ingredient; and under the second alternative, the component ingredients must be listed in descending order of predominance in the finished food.
b. For the 32-ounce Go‐Hyang Mak Kimchi and for the Radish Leaves Kimchi, the labels declare the ingredient “M.S.G.” Any monosodium glutamate used as an ingredient in food must be declared by its common or usual name, monosodium glutamate.
c. The Radish Leaves Kimchi product does not list radish leaves as part of its ingredient.
d. The oyster sauce and salted anchovies must be declared only when they are added as ingredients.

3. The GO‐HYANG MAK KIMCHI and Radish Leaves Kimchi products are misbranded because each label fails to declare:

a. The correct number of servings per container. The number of servings must be calculated from the serving size and the total contents of the package. The labels for the GO‐HYANG MAK KIMCHI products list 10 servings per container for all sizes of product while Radish Leaves Kimchi lists 22 servings per container. The serving size on each product is 30 g which is 300 grams (30g multiplied by 10 servings) or approximately 10.5 ounces for the GO‐HYANG MAK KIMCHI product and 660 grams (30g multiplied by 22 servings) or approximately 23 ounces for the Radish Leaves Kimchi product. Therefore, none of the labels list the correct number of servings per container.
b. The serving size is not expressed in a common household measure that is appropriate to the food.
c. The nutrients using the format and nutrients required to be declared. For example, the nutrition facts information is not in the current format and therefore does not declare all of the required nutrients, vitamins and minerals, their quantitative amounts, and the correct footnote.

4. The firm’s GO‐HYANG MAK KIMCHI and Radish Leaves Kimchi products are misbranded because:

a. The GO‐HYANG MAK KIMCHI product label contains information in a foreign language; therefore, all required information must be in both languages (i.e., the English language as well as the foreign language). For example, the Nutrition Facts label must be declared in both the foreign language and English.
b. Their Radish Leaves Kimchi product label fails to list all required statements in English.

5. The firm’s Radish Leaves Kimchi products are misbranded because:

a. Regulation does not provide for the use of check boxes for different net quantity of contents statement.
b. Regulation requires that it must appear as a distinct item on the principal display panel and be placed within the bottom 30 percent of the area of the label panel in lines generally parallel to the base on which the package rests as it is designed to be displayed.

The full warning letter can be viewed here.

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A food safety hero of mine, Mike Taylor, during the debate over the Food Safety Modernization Act, called Food Safety News, “The newspaper of record on food safety.” To that I agree, and am so proud of the past and present writers. We have a hell of a team. They have been at it every day since 2009 (24/7 and around the globe), and I could not be more proud of their work and their accomplishments. Here are the most current numbers:

Average about 2,000,000 unique page views per month

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Only a small proportion of all Salmonella infections are diagnosed and reported to health departments. It is estimated that for every reported case, there are approximately 38.6 undiagnosed infections. The CDC estimates that 1.4 million cases, 15,000 hospitalizations, and 400 deaths are caused by Salmonella infections in the U.S. every year. Overall, the incidence of Salmonella in the United States has not significantly changed since 1996.[1]

As of April 17, 2024, a total of 12 people infected with the outbreak strain of Salmonella have been reported from 7 states – Florida, Georgia, Minnesota, Missouri, New Jersey, Rhode Island and Wisconsin. Illnesses started on dates ranging from February 11, 2024, to April 2, 2024. Of 11 people with information available, 1 person has been hospitalized. No deaths have been reported.

Of 12 people interviewed, 10 (83%) reported shopping at Trader Joe’s. Seven sick people reported buying or likely buying organic basil in 2.5 oz clamshell-style containers from Trader Joe’s. Additionally, traceback data collected by FDA determined that Infinite Herbs, LLC, in Miami, Florida, was the supplier of the 2.5-oz packages of organic basil sold at Trader Joe’s stores.

While this investigation is ongoing, do not eat Infinite Herbs organic basil sold at Trader Joe’s stores in those 29 states and Washington DC. The basil was sold in 2.5 oz clamshell-style packages. Investigators are working to determine if additional products may be contaminated.

Salmonella is a bacterium that causes one of the most common enteric (intestinal) infections in the United States – salmonellosis. Salmonella are found in the intestinal tract of wild and domesticated animals and humans.[2] The term Salmonella refers to a group or family of bacteria that variously cause illness in humans. Salmonella serotype typhimurium and Salmonella serotype enteritidis are the most common in the United States.[3] Most Salmonella infections are caused by eating contaminated food, especially food from animal origins. One study found that 87% of all confirmed cases of Salmonella were foodborne, with 10 percent from person-to-person infection and 3% caused by pets.[4]

Salmonella bacteria can be detected in stool. In cases of bacteremia or invasive illness, the bacteria can also be detected in the blood, urine, or on rare occasions in tissues. The test consists of growing the bacteria in culture. A fecal, blood or other sample is placed in nutrient broth or on agar and incubated for 2-3 days. After that time, a trained microbiologist can identify the bacteria, if present, and confirm its identity by looking at biochemical reactions. Treatment with antibiotics before collecting a specimen for testing can affect bacterial growth in culture, and lead to a negative test result even when Salmonella causes the infection.[5]

Salmonella infections can have a broad range of illness, from no symptoms to severe illness. The most common clinical presentation is acute gastroenteritis. Symptoms include diarrhea, and abdominal cramps, often accompanied by fever of 100°F to 102°F (38°C to 39°C).[6] Other symptoms may include bloody diarrhea, vomiting, headache and body aches. The incubation period, or the time from ingestion of the bacteria until the symptoms start, is generally 6 to 72 hours; however, there is evidence that in some situations the incubation can be longer than 10 days.[7] People with salmonellosis usually recover without treatment within 3 to 7 days. Nonetheless, the bacteria will continue to be present in the intestinal tract and stool for weeks after recovery of symptoms—on average, 1 month in adults and longer in children.[8]

In approximately 5% of non-typhoidal infections, patients develop bacteremia. In a small proportion of those cases, the bacteria can cause a focal infection, where it becomes localized in a tissue and causes an abscess, arthritis, endocarditis, or other severe illness. Infants, the elderly, and immune-compromised persons are at greater risk for bacteremia or invasive disease. Additionally, infection caused by antimicrobial-resistant non-typhoidal Salmonella serotypes appears to be more likely to cause bloodstream infections.[9] Overall, approximately 20% of cases each year require hospitalization, 5% of cases have an invasive infection, and one-half of 1% die. Infections in infants and in people 65 years of age or older are much more likely to require hospitalization or result in death.

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[1]           Voetsch, Andrew, et al., “FoodNet Estimate of the Burden of Illness Caused By Non-Typhoidal Salmonella Infections in the United States,” CLINICAL INFECTIOUS DISEASES, Vol. 15, No. 38, Supplement 3, pp. S127-34 (April 15, 2004) available online at http://cid.oxfordjournals.org/content/38/Supplement_3/S127.long

[2]           Miller, S. and Pegues, D., “Salmonella Species, Including Salmonella Typhi,” in Mandell, Douglas, and Bennett’s PRINCIPLES AND PRACTICE OF INFECTIOUS DISEASES, Sixth Edition, Chap. 220, pp. 2636-650 (2005).

[3]           Tauxe, R, “Emerging Foodborne Diseases: An Evolving Public Health Challenge.,” EMERGING INFECTIOUS DISEASES, Vol. 3, No. 4, pp. 425-34 (1997) at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640074/pdf/9366593.pdf

[4]           Buzby, Jean and Roberts, Tonya, “The Economics of Enteric Infections: Human Foodborne Disease Costs, GASTROENTEROLOGY, Vol. 136, No. 6, pp. 1851-62 (May 2009).

[5]           Tauxe, R, “Emerging Foodborne Diseases: An Evolving Public Health Challenge.,” EMERGING INFECTIOUS DISEASES, Vol. 3, No. 4, pp. 425-34 (1997) at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640074/pdf/9366593.pdf

[6]           American Academy of Pediatrics, “Salmonella infections,” RED BOOK: 2006 Report of the Committee on Infectious Diseases, edited by L. K. Pickering, pp. 581–584 (27th ed. 2006).

[7]           Medus, C, et al., “Salmonella Outbreaks in Restaurants in Minnesota, 1995 through 2003—Evaluation of the Role of Infected Foodworkers,” JOURNAL OF FOOD PROTECTION, Vol. 69, No. 8, pp. 1870-78 (Aug. 2006), article abstract and paid-access to full-text available online at http://www.ncbi.nlm.nih.gov/pubmed/16924912

[8]           Behravesh, C.B., et al., “Salmonellosis,” in CONTROL OF COMMUNICABLE DISEASES MANUAL, 19th Edition, published by American Public Health Association, pp. 535-540. (Heymann, D, editor 2008).

[9]           Varma, Jay K., et al., “Antimicrobial-Resistant Non-typhoidal Salmonella is Associated with Excess Bloodstream Infections and Hospitalizations, JOURNAL OF INFECTIOUS DISEASES, Vol. 191, No. 4,  pp. 554-61 (Feb. 15, 2005) available online at http://jid.oxfordjournals.org/content/191/4/554.long

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. See chart below for list of alert modifications.

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

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A study has found an association between violations of food safety legislation and a company’s weak financial situation.

The work investigated the link between the financial situation of Finnish businesses and the inspection grades their food production establishments received. 

According to the study published in the journal Food Control, financial indicators could help recognize firms with money challenges, enabling inspections to be targeted at those businesses.

The hypothesis was that a weak financial situation would increase the risk of recurring non-compliance and decrease the ability to comply with legislation. A weak financial situation covers delays or difficulties in making payments or the business making a loss.

The study does not prove causality between a weak financial situation and the occurrence of non-compliance. However, such a situation likely influences the possibility of correcting problems.

Limited resources
Researchers used food control inspection reports on meat, fish, and dairy sites in Finland from 2016 to 2020 and the public financial statements of these companies. The data included 612 establishments.

In the Finnish system, the central agency, the Finnish Food Authority (Ruokavirasto), steers control actions with the contribution of regional authorities. Inspections of establishments are performed at the local level by municipal food control staff. Results range from an A for Excellent to a D for Poor.

Past findings have shown non-compliance requiring control measures in fish, meat, and dairy establishments. Plus, the correction of issues is sometimes partly insufficient.

Researchers said a risk-based approach was necessary as resources are limited, and only 73.2 to 82.7 percent of meat, fish, and dairy production establishments are inspected yearly in Finland.

Of the 612 establishments included in the study, 150 had overall C or D inspection grades for at least two of the five years under investigation. Of these sites with repeated non-compliances, 78 were from the meat sector, 62 from the fish sector, and 10 from the dairy sector.

Of the eight financial indicators examined, seven correlated significantly with the proportion of overall inspection grades C and D at least for one year.

Data indicated that almost a quarter of Finland’s meat, fish, and dairy plants repeatedly violate food safety regulations. Repeated non-compliances were more common in the meat and fish sector.

Role of finances in judging risk
An analysis found the low profitability of a food production establishment implies an elevated risk of recurring non-compliance. Also, the low liquidity of a food producer indicates a higher risk of non-compliance during the same year. The study found that persistently low profitability will impair the solvency and liquidity of a firm and reduce its ability to invest in food safety.

In a weak financial situation, neglecting legislative requirements to save money may be tempting. This might be probable if the company does not consider food safety to be important and is struggling to maintain adequate liquidity, said researchers.

Combining financial indicators for targeting food control inspections with approaches already applied, such as assessing the risk of an establishment based on production type and volume, would improve targeting and earlier intervention.

“These financial indicators could be used for mapping food business operators at a higher risk of repeatedly violating food safety, and inspections could be targeted at them. This could increase the effectiveness of food control,” said scientists.

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According to the CDC and FDA, the true number of sick people in the walnut E. coli O157:H7 outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. According to a FoodNet study, for E. coli O157:H7, a pathogen that typically causes bloody diarrhea, the degree of underreporting has been estimated at ~20 fold.[1]

The CDC and FDA have reported that as of April 30, 2024, 12 people infected with E. coli O157:H7 have been reported from Washington and California. Two patients have developed hemolytic uremic syndrome (HUS), a serious condition that can cause kidney failure. The FDA determined that Gibson Farms, Inc., of Hollister, California was the supplier of organic walnuts that were distributed to multiple natural food and co-op stores across the United States and sold in bulk bins.Illnesses started on dates ranging from February 1, 2024, to April 4, 2024. Of 11 people with information available, 7 (64%) have been hospitalized. Walnuts were distributed to these 19 states: Alaska, Arkansas, Arizona, California, Colorado, Hawaii, Idaho, Kansas, Louisiana, Montana, Nebraska, New Mexico, Nevada, Oregon, South Dakota, Texas, Utah, Washington and Wyoming. Click here to find the full list of stores that may have sold the walnuts. Investigators used DNA fingerprinting that revealed bacteria from sick people’s samples as closely related genetically. This suggests that people in this outbreak got sick from the same food, namely Gibson Farms, Inc., walnuts.

According to a recent study, an estimated 93,094 illnesses are due to domestically acquired E. coli O157:H7 each year in the United States.[2] Estimates of foodborne acquired O157:H7 cases result in 2,138 hospitalizations and 20 deaths annually.[3] The colitis caused by E. coli O157:H7 is characterized by severe abdominal cramps, diarrhea that typically turns bloody within twenty-four (24) hours, and sometimes fevers.[4] The incubation period—which is to say the time from exposure to the onset of symptoms—in outbreaks is usually reported as three (3) to four (4) days, but may be as short as one (1) day or as long as ten (10) days.[5] Infection can occur in people of all ages but is most common in children.[6] The duration of an uncomplicated illness can range from one (1) to twelve (12) days.[7] In reported outbreaks, the rate of death is 0-2%, with rates running as high as 16-35% in outbreaks involving the elderly, like those have occurred at nursing homes.[8]

[1]           Hedberg C, Angulo F, Townes J, Vugia D, Farley M, FoodNet. Differences in Escherichia coli O157:H7 annual incidence among FoodNet active surveillance sites. Baltimore, MD; 1997 June 22-26, 1997.

[2]           Scallan E, et al. Foodborne illness acquired in the United States –major pathogens, Emerging Infect. Dis. Jan. (2011), http://www.cdc.gov/EID/content/17/1/7.htm.

[3]           Id., Table 3.

[4]           Griffin & Tauxe, supra note 12, at 63.

[5]           Centers for Disease Control, Division of Foodborne, Bacterial and Mycotic Diseases, Escherichia coli general information, http://www.cdc.gov/nczved/dfbmd/disease_listing/stec_gi.html. See also PROCEDURES TO INVESTIGATE FOODBORNE ILLNESS, 107 (IAFP 5th Ed. 1999) (identifying incubation period for E. coli O157:H7 as “1 to 10 days, typically 2 to 5”).

[6]           Su & Brandt, supra note 11 (“the young are most often affected”).

[7]           Tauxe, supra note 25, at 1152.

[8]           Id.

“The Revolution That Died on Its Way to Dinner” By Joe Fassler was published on March 2 in the New York Times.  It told of how the cultivated meat industry “was never a real prospect.”

But Florida is still taking it for real. Yesterday, Florida Gov. Ron DeSantis signed a bill that outlaws the manufacture and distribution of so-called “lab-grown” meat in the state as a threat to Florida agriculture.

“Take your fake lab-grown meat elsewhere,” DeSantis said.  “We are not doing that in the State of Florida.” SB 1084, as signed by DeSantis, is the first of its kind bill banning lab-grown meat in a state.

Lab-grown meat, which was the subject of $3 billion in investment capital between 2016 and 2022, is meat developed from animal stem cells,  While precious little has gone to market, as many as 60 startups are in the industry.

The new Florida law does not include products made with plant-based ingredients.

The Good Food Institute promotes the lab-grown industry. It is not excited about the DeSantis ban.

“We are disappointed that Governor Ron DeSantis has signed into law the criminalization of cultivated meat in Florida. In a state that purportedly prides itself on being a land of freedom and individual liberty, its government is now telling consumers what meat they can or cannot purchase,” The Good Food Institute said in a statement. “This bill sends a terrible message to the investors, scientists, and entrepreneurs that have built America’s global leadership in alternative proteins.”

Carrie Kabat, Head of Global Communications for GOOD Meat, said, “The law will not stop the development of cultivated meat. And GOOD Meat remains committed to its mission: making real meat without needing to tear down a rainforest or take a life.”

 The GOOD Meat statement goes on to make the following points:

 +The legislature presented no credible safety concerns, and its regulatory bodies asked us for no clarifying information. 

+This stands in contrast to the 3+ years we engaged with the USDA and FDA to ensure our product is safe for consumers. 

+That process led to our approval for commercial sale in the United States last summer. 

The Florida legislation has always been about helping one industry, “Big Ag,” avoid accountability and competition.

 Today, these multinational corporations and their lobbyists won. China will also be celebrating, as they are closer to overcoming our nation’s lead in this emerging sector. 

Florida is ninth in beef cattle, with 862,000  head for a total economic impact of more than $900 million annually.

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A committee created after a Salmonella chocolate recall and temporary plant closure in 2022 will shortly report its findings.

In August 2022, the board of directors of Strauss Group passed a resolution to establish the independent committee to investigate the recall in Israel, discuss the courses of action open to the company, and make recommendations to the board.

The committee held its first meeting in December 2022, featuring the company’s legal counsel. More than 30 meetings have since taken place. The committee is expected to complete its work sometime in May 2024.

A possible court case involving alleged damage to the company following the recall is on hold until the committee completes its work and the board of directors at Strauss have discussed and reached decisions on the recommendations.

The update came as Strauss Group published its financial statements for the fourth quarter and full year of 2023.

Salmonella recall of 2022
In April 2022, Salmonella was found on some production lines in the confectionery plant in Nof Hagalil and on products in the factory, following routine tests. All items produced at the plant that made it to market were recalled.

The site was closed until all manufacturing systems had been cleaned and the entire inventory was destroyed. Production resumed in August 2022 and products from the factory began to be sold again from November.

As of Dec. 31, 2023, the group had not regained its pre-recall sales volumes and market shares in some product categories. The main reasons for this were growing competition and the phased return of products to shelves, said Strauss.

Company officials made the decision to discontinue some bakery product lines and to terminate production of some wafer products.

The negative effect for full year 2022 following the confectionery recall was NIS 482 million ($129 million) on sales, NIS 380 million ($102 million) on operating profit, and NIS 293 million ($78 million) on net profit. 

Legal angle
Motions for class certification were filed against the company relating to alleged harm caused to the public associated with the positive Salmonella findings in the Nof Hagalil plant and in some of the products.

In September 2023, the Jerusalem District Court ruled that four of seven motions for class certification would be struck out, and the other three would be combined. However, an appeal by claimants in one of the struck out motions was made to the Supreme Court and a new joint amended motion was submitted in April 2024.

A proposal for mediation on the joint motion was accepted. This process is expected to begin in October 2024.

Shai Babad, Strauss group president and CEO, said: “The group has ended 2023 with growth across most financial parameters, after a series of business processes that was set in motion during the year and will continue into 2024. The strategy update reflects the process of change which focuses on the group’s core businesses and the strengthening of the company’s financial strength, as we continue to build infrastructure for strategic growth drivers.”

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Hormel Foods Sales LLC is voluntarily recalling two varieties of PLANTERS products that were produced at one of its facilities in April. 

These products are being recalled because they have the potential to be contaminated with Listeria monocytogenes. The company did not report how the contamination was found.

There have been no reports of illness related to this recall to date, and all retailers that received the affected product have been properly notified. This recall is being initiated with the knowledge of the US Food and Drug Administration.

The products were only shipped to Publix distribution warehouses in Florida, Georgia, Alabama and North Carolina and to Dollar Tree distribution warehouses in South Carolina and Georgia.

The recalled product is limited to 4-ounce packages of PLANTERS Honey Roasted Peanuts with a “Best If Used By” date of April 11, 2025, and a package UPC code of 2900002097 and 8.75-ounce cans of PLANTERS Deluxe Lightly Salted Mixed Nuts with a “Best If Used By” date of April 5, 2026 and a package UPC code of 2900001621 on the side of the can.

No other sizes, varieties, or other packaging configurations of PLANTERS brand products are included in this recall.

If a consumer has this product, they can discard the product or return it to the store where purchased for an exchange. If consumers have questions, they may contact Hormel Foods Customer Relations via email here, via chat at https://www.planters.com/ or at 800-523-4635.

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 eaten any recalled products 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, other complications and death. 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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