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A new E. coli O157:H7 outbreak is under investigation and has been traced to organic walnuts. More than half of the infected people have been admitted to hospitals.

The Food and Drug Administration announced the outbreak this afternoon along with a recall of organic walnut halves and pieces from Gibson Farms Inc. of Hollister, CA. The walnuts were distributed to various natural food stores and co-ops in 19 states. The walnuts were sold in bulk bins.

Consumers who have the recalled walnuts on hand are urged to throw them away. If it is not clear what company distributed the organic walnuts they should be thrown away. The FDA is working to determine what specific stores received the walnuts.

As of today there are 12 confirmed patients in California and Washington. Seven of the patients have been so sick that they required hospitalization and two patients have acute kidney failure. Of 10 patients interviewed, all 10 reported eating walnuts, and almost all reported buying organic walnuts from bulk bins in food co-ops or natural food stores. Some stores may have repackaged the bulk walnut halves and pieces into plastic clamshells or bags.

There are likely more patients that have not yet been identified because of the time it takes for illnesses to be reported to local state and federal officials. Also, some patients may not seek medical attention, or, specific tests to determine E. coli infection may not be conducted. The Centers for Disease Control and Prevention reports that for every confirmed E. coli O157:H7 infection there are 26 that go unreported. 

The FDA’s traceback investigation identified Gibson Farms Inc. as the common supplier of walnuts in this outbreak. Gibson Farms has initiated a recall and contacted their distributing customers. Distributors and retailers that may have received recalled bulk organic walnuts are being asked to contact their customers. 

The FDA is working with the firm and its distributors to determine the source of contamination and whether additional products or states are affected.

The recalled walnuts were distributed to stores and co-ops in the following states: Alaska, Arkansas Arizona, California, Colorado, Hawaii, Idaho, Kansas, Louisiana, Montana, Nebraska, New Mexico, Nevada, Oregon, South Dakota, Texas, Utah, Washington and Wyoming. 

About E. coli infections
Anyone who has eaten any of the recalled walnuts and developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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H-E-B is recalling 12-count packages of 3-ounce cups of Creamy Creations ice cream in select flavors because of potential metal in the product.

The affected products were distributed to all H-E-B stores in Texas and Mexico and Central Market, Joe V’s Smart Shop and Mi Tienda stores.

Recalled product:

Product NameUPCCode Date3-ounce H-E-B Creamy CreationsChocolate Ice Cream – 12 pack41220629489/6/20249/7/20249/8/20249/9/20249/10/20249/11/20249/13/20249/14/20243-ounce H-E-B Creamy CreationsIce Cream Lime/Orange Combo– 12 pack41220819308/31/20249/1/20249/2/20249/3/20243-ounce H-E-B Creamy CreationsIce CreamHomemade/Chocolate Combo -12 pack41220819319/11/20249/12/20249/13/20249/14/20249/15/20249/16/20249/17/20249/18/20249/19/20249/20/20249/21/2024

The UPC and code dates can be found on the back of the product’s outer bag, not the individual cups.

All product related to this recall has been removed from store shelves. H-E-B is working to have the products back on shelves as soon as possible. 

As of the posting of this recall, there have been no injuries related to this recall.

Customers who purchased the products should not consume the items and can return them to the store for a full refund.

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USDA finalizes policy to protect consumers from Salmonella  in raw breaded stuffed chicken products 

— OPINION —

Food Safety, like politics, is the art of the possible. 

Sure, it would be great if, like Shiga-toxic E. coli in beef are considered adulterants, Salmonellas (at least the 30 plus known to cause human illness) were considered adulterants as well in ALL meat products. But, we are not there yet. 

Thanks to President Biden, USDA Secretary Tom Vilsack, Jose Emilio Esteban, USDA Undersecretary for Food Safety, and Sandra Eskin, Deputy Under Secretary, stepping up and doing what can be done in a product well known for causing human disease.

My hope is that setting standards for one chicken product will show that limiting Salmonella is possible in that product and that what is learned can be utilized across other chicken products as well.

I hope the poultry industry sees this move by FSIS as a positive.

In 1994 when Administrator of the USDA’s Food Safety and Inspection Service Mike Taylor deemed E. coli O157:H7 an adulterant the beef industry “had a cow.” However, no one can argue that Taylor’s work in 1994 and USDA’s Under Secretary for Food Safety Elisabeth Hagen’s work on deeming other Shiga-toxic E. coli adulterants have save lives and saved the beef industry millions of dollars. And, credit also goes to the beef industry for cleaning up the mess. 

Hopefully, our friends in poultry will see a positive lesson from the past.

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Before Brazil Police kicked off Operation Car Wash, Wesley and Joesley Batista were JBS S.A.’s principal shareholders.

And they are again today.

JBS S.A. is a Brazilian company that is the largest meat processing enterprise in the world. It produces factory-processed beef, chicken, salmon, and pork and sells by-products from processing these meats. It is headquartered in São Paulo. It was founded in 1953 in Anápolis, Goiás. As of 2023, the company had about 500 industrial plants and commercial representations in 24 countries, and its products reach consumers in 180 countries.

JBS USA Holdings Inc. is a USA meat processing company wholly owned subsidiary of the Brazilian multinational JBS S.A. The USA subsidiary was created when JBS entered the U.S. market in 2007 by purchasing Swift & Company.

Wesley and Joesley Batista were returned to the JBS Board after a late flood of shareholder votes turned around an earlier vote against the Batistas.

That earlier vote gave the “Ban the Batista” movement brief hope.  That group demonstrated in front of the New York Stock Exchange last Friday

In Operation Car Wash,  the Batistas confessed to over 12 years of crimes and helped JBS to grow above the market after a series of acquisitions in part funded by loans from banks controlled by the state of Brazil.

The final vote that put them back on the JBS S.A. Board gave the Batistas brothers about 1.24 billion shares in their favor to 250 million in opposition with about 500,000 abstinences

J&F Investments, controlled by the Batistas, had 1.08 billion shares.

 Since 2023, the company has sought dual listings on the San Paulo and New York Stock Exchanges.

The the Batista brothers have returned to the Board of Directors for the company their father, Jose Batista Sobrinho, founded. But who are the Batista brothers?

Wesley Mendonça Batista, born Dec. 8, 1972, is a Brazilian billionaire businessman and founder of JBS S.A. Batista was the president of the JBS group and was responsible for implementing JBS operations in the United States since the acquisition of Swift in 2007.

Wesley Batista and his brother Joelsey Batista were listed in 2016 among the top 70 billionaires of Brazil.

2016: Operation Car-Wash
In July 2016, Wesley Batista became a suspect in the investigations of Operation Car Wash. The Brazilian Federal Police charged him with alleged bribes made by his company JBS S.A. to a former president of the Brazilian parliament, Eduardo Cunha, intended to help JBS free up resources.

2017: Bribery and insider trading allegations
On May 17, 2017, the Batista brothers admitted to the Brazilian Federal Police that they had bribed several Brazilian officers and politicians over the previous 12 years. As a result of these bribes, he and his company, JBS, allegedly obtained funding from the BNDES of over R$10 billion at below-market rates and then used the funds to bribe politicians. In return for their cooperation, the Brazilian Federal Police set Batista, his brother, and other directors of JBS S.A. free of charge, with a fine of R$225 million.

Batista is married, has three children, and lives in Sao Paulo, Brazil.

Joesley Mendonça Batista (born 8 December 1972) is a Brazilian businessman and son of José Batista Sobrinho. He is responsible for the expansion and internationalization process of JBS S.A., the largest meat-packing company in the world and one of the main agribusiness companies in Brazil, and J&F Investments, which he shares with his wife, Flora, and five children. As of October 2021, his net worth was estimated at US$4.1 billion.

Early life
He is the son of Jose Batista Sobrinho who founded JBS S.A., the largest meat-packing company in the world and one of the main agribusiness companies in Brazil, and J&F Investimentos. José is married to Flora Mendonça Batista, and their children include Valere Batista Mendonça Ramos, Vanessa Mendonça Batista, Wesley Mendonça Batista, Joesley Mendonça Batista, and Vivianne Mendonça Batista.

Forbes magazine listed him in 2016 among the 70 main billionaires of Brazil.

Corruption and influence charges
Batista and his company are involved and pled guilty to several allegations of bribery. From September 2017 to October 2018, the Brazilian court kept Batista on remand for illegal profit on the financial market.

Operation Car Wash
In July 2016, Batista was included as a suspect in the investigations of Operation Car Wash. The Brazilian Federal Police charged him with alleged bribes made by JBS S.A. to the former president of the Brazilian parliament, Eduardo Cunha. 

Temer bribery
On May 17, 2017, the newspaper O Globo published news that Batista provided recordings made on March 7, 2017, of a dialogue between him and the Brazilian president, Michel Temer, where Batista represents that he was paying for the silence of Eduardo Cunha, who is currently in jail, and former target in the investigation. The news resulted in protests and calls for Temer’s resignation, with the Brazilian stock market also dropping.

On May 19, 2017, JBS admitted to paying bribes to the three Brazilian presidents, Michel Temer, Dilma Rousseff, and Luiz Inácio Lula da Silva, spanning the previous 14 years. All three presidents denied accepting bribes. However, an audio recording appears to catch Temer green-lighting the Batistas to pay a monthly allowance to former House Speaker Eduardo Cunha in exchange for his silence.

JBS told prosecutors they had paid $123 million in bribes to Brazilian politicians in recent years. Batista was also rumored to have recorded senator and former presidential candidate Aécio Neves of PSDB, one of the biggest political parties at the time, requesting two million reais in bribes. The PF filmed the payment passing to the senator’s cousin. The money was then tracked to a company’s bank account belonging to Zeze Perrella, a PSDB senator from Minas Gerais. The former head of the Securities Commission (CVM) referred to testimony that asserted JBS had bribed 1,829 politicians. Temer alleged that JBS doctored the recording of him talking to Batista about trading shares and accused Batista of insider trading. JBS denied illegal trades.

Batista and JBS allegedly obtained funding from the BNDES due to this bribe of over R$10 billion at below-market interest rates.In return for his help making the recording, the PF set Batista and his brother and other directors of JBS S.A. free, with a penalty of R$225 million. The agreement obtained by the Batista brothers applies only to their physical persons.

The Brazilian authorities are still negotiating the penalty to be applied to J&F, the holding company superior to JBS S.A. Prior negotiations suggested a penalty of close to R$11 billion, an amount that Batista refused. As of May 22, 2023, CVM was demanding $3.4 billion from JBS as part of a promised leniency deal, according to the press. In May 2017, JBS retained law firm Baker McKenzie to negotiate possible criminal charges with the U.S> Department of Justice under the Foreign Corrupt Practices Act.

Insider trading investigation
Before the release of the recordings, Batista and his brother Wesley sold several shares of JBS S.A. and bought over $41 billion. The release of the recordings resulted in a substantial reduction of the stock price of JBS S.A. shares and in the reduction of the value of the Brazilian Real. The CVM is investigating the Batista brothers for insider trading.

Jail 
On Sept. 10, 2017, he was temporarily arrested at the request of the Attorney General. The Federal Supreme Court Justice accepted the request.

On Sept. 13, 2017, he had the remand ordered by the 6th Criminal Federal Court of São Paulo by the use of insider information to profit in the financial market between April and May 2017, the date of disclosure of information relating to the collaboration agreement signed between J&F executives and the Attorney General’s Office.

On March 9, 2018, Batista was released from the Federal Police’s jail in Sao Paulo, but he was not allowed to leave the country, and the Federal Police retained his passport.

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Public health officials in Finland are monitoring an increase in Yersinia infections seen so far in 2024.

168 Yersinia enterocolitica cases have been reported to the Infectious Disease Register compared to 64 cases from January to April 2023.

The National Institute of Health and Welfare (THL) said it had received two suspected outbreak alerts in April and reports about increased Yersinia enterocolitica infections from Pirkanmaa, Uusimaa, and Ostrobothnia.

THL has asked clinical laboratories to send Yersinia enterocolitica strains isolated in April to the agency for typing. It also asked labs to report the serotype and biotype information in the infectious disease notification if this data was available.

From 2021 to 2022, five Yersinia outbreaks were reported, in which 40 people fell ill.

Yersiniosis is an infection caused by the bacterium Yersinia, which usually spreads through contaminated food.

The most common symptoms in children are diarrhea, fever, and abdominal pain. Right-sided abdominal pain and fever could be the main issues in older children and adults. Symptoms typically develop four to seven days after exposure and last one to three weeks.

The risk of infection can be reduced by cooking all meat and washing raw vegetables before eating. It is also advised to wash hands thoroughly before eating and cooking, after handling raw meat and contact with animals.

Decline in recalls
Meanwhile, the number of recalls decreased in 2023, according to data from the Finnish Food Authority (Ruokavirasto).

Food products were withdrawn from the market 250 times in Finland in 2023. The most common reasons were pesticide residues, microbiological contamination, and undeclared allergens.

The number of recalls dropped from 288 partly because the detection of ethylene oxide residues in food decreased compared to the previous two years. In 2021, there were 72 recalls due to ethylene oxide, in 2022 there were 14, and in 2023 there was only one.

Recalls due to pesticide residues increased by a few percent from the previous year. Fruits, vegetables, or other produce-based foods were withdrawn from the market 51 times. In seven cases, rice was involved. Chlorpyrifos was the reason for 17 recalls.

Microbial issues such as Salmonella, Listeria, and molds caused 49 recalls, 10 less than the previous year. Salmonella is found in various foods, such as beef and poultry meat, nuts, and sprouts. Recalls were made on 19 occasions because of Salmonella. Eight recalls were because of Listeria in the production facility or a product.

There were 30 recalls each because of undeclared allergens and additive errors. Gluten, peanuts, and milk were the most frequent causes of the former. In additive cases, foods contain an additive that is not allowed for that item, or the amount of the additive exceeds the maximum permitted level.

Of recalled food and contact materials, 39 percent originated from another European country, and 43 percent came from outside the EU. The remaining 18 percent were foods produced in Finland.

The EU’s Rapid Alert System for Food and Feed (RASFF) was the most important channel through which the authorities in Finland received information about the need to recall food. Planned sampling targeting risky foods by Finnish Customs (Tulli) led to 51 recalls, largely because of pesticide residues. Forty recalls were prompted by an issue found during a company’s self-monitoring.

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The number of food and other fraud suspicions discussed by European countries has continued to rise from 277 in January and 318 in February to 345 in March.

Issues identified are potential, but not confirmed, frauds. The listed non-compliances may prompt investigations by authorities in EU member states. Data comes from the third monthly report published by the European Commission. 

The report includes suspected cross-border fraud topics shared between members of the Alert and Cooperation Network (ACN) and retrieved from the Rapid Alert System for Food and Feed (RASFF), Administrative Assistance and Cooperation Network (AAC) and the Agri-Food Fraud Network (FFN).

It covers food, animal feed, food-contact materials, animal welfare for farmed animals, plant protection products, and veterinary medicine products that end up as residues and contaminants in food and feed.

The aims are to assist national authorities in the organization of risk-based controls to help the food sector with vulnerability assessments and to identify emerging risks.

Ten cases mention the United States
In total, 113 notices mentioned fruit and vegetables. Dietetic foods, supplements, and fortified foods were in second place with 33 alerts, followed by cereals and bakery products with 27 notices. These are the same top three as in the previous month.

The majority of issues were detected through border inspections or market controls. A few were based on whistleblower information, media monitoring, and consumer complaints. Thirty-four were found by a company’s check.

In March, 10 alerts involved the United States. They included sunset yellow in candy, allura red in snacks, benzoic acid in lemonade, rapeseed instead of soybean oil, and supplements with ingredients not authorized in Europe. More than 40 notifications mentioned Turkey, 36 for China, and 22 for India.

Product tampering cases included additives not compliant with EU maximum levels, such as sulfites in shrimp from Ecuador, Venezuela, and Bangladesh. Adulteration examples were chicken DNA in pork and beef salami from Romania, the absence of sheep’s milk in a cheese from Greece, and pork DNA in beef salami from Slovenia.

Unapproved processes featured irradiation of a food supplement, titanium dioxide in chewing gum and a drink, and ethylene oxide in herbs and spices from Turkey and India.

Highlighted non-compliances
Record tampering incidents included changing the best-before date of rice from Germany, olive oil quality classification from France, Italy, and Spain, and potential document fraud on various food products from Brazil.

According to Italy’s notification, a falsified producer was identified for wine from France, and hatching eggs from the UK were sold for human consumption.

Spain reported the unauthorized placing of beans, nuts, seeds, and spices on the market, and concerns were raised about the transport temperature of food from France and the Netherlands.

Other non-compliances were ingredients not authorized in the EU and pesticides above the maximum residue limits (MRL). Several alerts mentioned traceability defects and products skipping border controls.

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What Is Norovirus?

When someone talks about having “the stomach flu,” they are probably describing acute-onset gastroenteritis caused by one of the noroviruses, which are members of the “calcivirus” family (Caliciviridae).[1] Noroviruses are entirely unrelated to influenza viruses.[2]

The Centers for Disease Control and Prevention (CDC) estimates that noroviruses cause nearly 21 million cases of acute gastroenteritis annually, making noroviruses the leading cause of gastroenteritis in adults in the United States. Norovirus is highly contagious and transmitted by infected individuals at an enormous rate. It is simple genetically and evolves quickly, and exposure does not lead to lasting immunity. It is estimated that each individual experiences norovirus five times during the course of their life.[3]

Nature has created an ingenious bug in norovirus. The round blue ball structure of norovirus is actually a protein surrounding the virus’s genetic material. [4]  The virus attaches to the outside of cells lining the intestine, and then transfers its genetic material into those cells. Once the genetic material has been transferred, norovirus reproduces, finally killing the human cells and releasing new copies of itself that attach to more cells of the intestine’s lining. 

The virus, due to its structure, is also very stable in the environment and is resistant to many sanitizers/disinfectants. It is a major concern for several sectors including health care, education, and tourism, and in food, shellfish, and produce. But most foodborne norovirus outbreaks occur in restaurants or institutional food service settings.

How Common is Norovirus?

Currently, norovirus is the most common cause of acute gastroenteritis in the United States.[5] While bacterial causes of foodborne illness, such as pathogenic Escherichia coli and Salmonella, are often cited as commonly reported sources of food poisoning, noroviruses cause 58% of foodborne illnesses acquired in the U.S. Thus, norovirus is the leading cause of outbreaks from contaminated food in this country. According to CDC estimates, this translates into about 2,500 reported norovirus outbreaks in the United States each year. Norovirus outbreaks occur throughout the year but are most common from November to April. About 1 in every 15 individuals in the U.S. will get norovirus illness annually. By five years of age, one out of every 14 children will visit an emergency room, and one out of 278 children will be hospitalized due to norovirus.

Norovirus outbreaks have been reported in many settings, including healthcare facilities, restaurants and catered events, schools, and childcare centers.[6] Cruise ships account for a small percentage (1%) of reported norovirus outbreaks overall.

Sources of Norovirus and Challenges Associated with the Virus

In addition to humans, norovirus can infect a broad range of hosts including livestock, pets, and wild animals (e.g., marine mammals and bats). Little is known about norovirus infections in most non-human hosts, but the close genetic relatedness between some animal and human noroviruses, coupled with a lack of understanding of where newly appearing human norovirus genotypes and variants are emerging from, has led to the hypothesis that norovirus may not be host restricted and might be able to jump the species barrier. To date, no animal noroviruses have been detected in human stool, but some serological evidence hints to possible transmission from animals to humans.

In humans, norovirus is transmitted primarily through the fecal-oral route, with as few as 10 to 100 virion particles needed to initiate infection. Transmission occurs either person-to-person or through contamination of food or water. It can also transmit through several other means such as droplets of vomit and fomites (surfaces contaminated with either feces or vomit) contaminated with norovirus. The infection spreads mainly among the people in crowded and enclosed places such as schools, shelters, hotels, resorts, nursing homes, cruise ships, and airline flights, even those of short duration. The probability of norovirus infections is increased among the people with compromised immune systems, as well as people following unhygienic practices. 

Historically, food is the most common vehicle of transmission for noroviruses; of 232 outbreaks of norovirus between July 1997 and June 2000, 57% were foodborne, 16% were spread from person-to-person, and 3% were waterborne. When food is the vehicle of transmission, contamination occurs most often through a food handler improperly handling a food directly before it is eaten.

How is norovirus transmitted?

Norovirus outbreaks can result from the evolution of one strain due to the pressure of population immunity. Typically, norovirus outbreaks are dominated by one strain, but they can also involve more than one strain. For example, some outbreaks associated with shellfish have been found to contain up to seven different norovirus strains. Swedish outbreak studies also reveal a high degree of genetic variability, indicating a need for wide detection methods when studying these outbreaks.[7]

Once infected, individuals begin viral shedding in stool and vomitus as soon as eight hours after exposure, with viral shedding peaking four days after exposure and, in some instances, continuing for up to 56 days. Given the high titers produced during viral shedding and the low number of norovirus particles that are needed to establish infection, it is possible that one individual could potentially infect thousands.[8]

Although norovirus-infected individuals shed the highest number of viral particles while they are ill, asymptomatic shedding is also possible for a short period of time before the onset of symptoms. Concentrations of shed norovirus particles are high both for symptomatic and asymptomatic infected individuals, and peak titers of shedding usually occur during the first five days after infection.

Food handlers and health-care workers are considered important contributing factors in the spread of norovirus both in foodborne outbreaks and in person-to-person transmitted outbreaks occurring in healthcare institutions. Several case reports have confirmed the role of infected food handlers in causing outbreaks, and the percentage of outbreaks in which food handlers were involved has been reported to be as high as 34% to 70%. In healthcare settings, nosocomial (hospital-acquired) norovirus transmission is mainly caused by symptomatic shedders, but asymptomatic transmission is not uncommon.[9]

Role of Restaurants

Food service establishments are routinely linked to foodborne illness outbreaks, and out of the over 9,000 foodborne illness outbreaks reported to the CDC between 1998 to 2004 (a vast underestimation of disease burden), over half (52%) were associated with restaurants or delicatessens.[10] Not surprisingly, noroviruses were identified in almost half of the foodborne outbreaks when a specific cause was determined, and restaurants were by far the most common setting/source for these outbreaks (64%). These findings have led the CDC and others to call upon the food service industry to instigate preventive measures and policies to curtail norovirus transmission in their facilities.[11]

Yet noroviruses are especially difficult to manage once introduced into a retail foodservice or grocery facility. Sometimes described as the “perfect human pathogen,” these viruses are able to last for up to two weeks on surfaces, are resistant to most commercially available disinfectants, and are easily spread by touch. Only a few virus particles are needed to make someone sick. In the case of a retail food setting, the presence of a single norovirus-infected staff member or customer can, within hours, lead to numerous cases of disease in the local population. Logistically, this results in staff absences, temporary closures of facilities for disinfection, and the need to dispose of potentially contaminated food, although there are also broader impacts such as legal expenses and damage to brand.[12]

The history of norovirus outbreaks has led the CDC and others to call upon the restaurant industry to instigate preventive measures and policies to curtail norovirus transmission in their facilities including handwashing, cleaning, and sanitizing, and implementing employee health policies.

Symptoms & Risks of Norovirus Infection

The most common symptoms are sudden onset of vomiting and watery diarrhea, although stomach cramps and pain also often occur. Some people experience fever and body aches. Symptoms usually start 12 to 48 hours after being exposed and typically last about 1 to 3 days.[13]

Although symptoms usually only last 1 to 2 days in healthy individuals, norovirus infection can become quite serious in children, the elderly, and immune-compromised individuals. In some cases, severe dehydration, malnutrition, and even death can result from norovirus infection, especially among children, and among older and immune-compromised adults in hospitals and nursing homes. 

Diagnosing a Norovirus Infection

Diagnosis of norovirus illness is based on the combination of symptoms, particularly the prominence of vomiting, fever, and short duration of illness. If a known norovirus outbreak is in progress, public health officials may obtain specimens from ill individuals for testing in a lab.[14] Lab tests consist of identifying norovirus under an electron microscope. A reverse transcriptase polymerase chain reaction test (RT-PCR assay) can also detect norovirus in food, water, stool samples, and on surfaces. These tests isolate and replicate the suspected virus’s genetic material for analysis. An ELISA can also be performed, which detects antigens; they are easier to perform than RT-PCR, but less sensitive and can also result in many false negatives.

Treating a Norovirus Infection

Collecting a stool sample and using molecular methods to find viral RNA is the preferred method to test for norovirus in the public health world. In many cases, however, diagnosis is made based on symptoms. Most people who become ill recover within 24 to 48 hours after symptoms with just rest and fluids to prevent dehydration. Antibiotics are not effective, as the illness is caused by a viral pathogen.[15]

There is no specific treatment available for norovirus. In most healthy people, the illness is self-limiting; however, outbreaks among infants, children, elderly, and immune-compromised populations may result in severe complications among those affected. Death may result without prompt measures. A vital part of therapy for norovirus is the replacement of fluids and minerals such as sodium, potassium, and calcium—otherwise known as electrolytes—lost due to persistent vomiting and diarrhea. This rehydration can be done either by drinking large amounts of liquids, or intravenously.

Preventing Norovirus Infection

The role of food handlers has been documented substantially, highlighting that keeping ill food handlers out of the kitchen coupled with proper handwashing is the best strategy to prevent norovirus. Outbreaks linked to infected restaurant staff in the past have led to multiple meals served from the same kitchen causing illness. In a 2006 outbreak in Michigan, the investigation revealed that several foodservice workers had been ill and continued to work, ultimately leading to environmental contamination and persistence when a line cook had vomited in the restaurant. At least 364 restaurant patrons became ill with gastroenteritis consistent with norovirus. The investigation also identified deficiencies with employee handwashing practices, cleaning, and sanitizing of food and nonfood contact surfaces.

The good news about norovirus is that it does not multiply in foods as many bacteria do. In addition, thorough cooking destroys the virus. To avoid norovirus, make sure the food you eat is cooked completely. While traveling in areas that have polluted water sources, raw vegetables should be washed thoroughly before being served, and travelers should drink only boiled drinks or carbonated bottled beverages without ice.[16]

Shellfish (i.e., oysters, clams, mussels) pose the greatest risk, and any particular serving may be contaminated with norovirus; there is no way to detect a contaminated oyster, clam, or mussel from a safe one. Shellfish become contaminated when their waters become contaminated—e.g., when raw sewage is dumped overboard by recreational or commercial boaters. Shellfish are filter feeders and will concentrate virus particles present in their environment. With shellfish, only complete cooking offers reliable protection; steaming does not kill the virus or prevent its transmission. Some researchers suggest that norovirus monitoring in shellfish areas could be a good preventive strategy. Waterborne norovirus outbreaks are ubiquitous, but difficult to recognize. Improved analysis of environmental samples would have the potential to significantly improve the detection of norovirus in shellfish waters.[17]

[1]           Tripathi, M., & Kumar, S. (2019). Developments of an Emerging Infectious Agent: Norovirus. Annual Research & Review in Biology, 31(4), 1-6. https://doi.org/10.9734/arrb/2019/v31i430054

[2]           Desai AN. (2019). What Is Norovirus? JAMA. 322(20):2032.

[3]           “Updated Norovirus Outbreak Management and Disease Prevention Guideline.” Centers for Disease Control and Prevention, 4 Mar 2011. Available at: https://www.cdc.gov/mmwr/preview/mmwrhtml/rr6003a1.htm.

[4]           Kallem, S., & Bigback, K. (2005, September 1). Caliciviridae. Retrieved September 07, 2020, from https://web.stanford.edu/group/virus/calici/2005kallem/caliciviridae.html

[5]           Chikara Ogimi, Yae Jean Kim, Emily T Martin, Hee Jae Huh, Cheng-Hsun Chiu, Janet A Englund, What’s New With the Old Coronaviruses?, Journal of the Pediatric Infectious Diseases Society, Volume 9, Issue 2, June 2020, Pages 210–217, https://doi.org/10.1093/jpids/piaa037

[6]           “Common Settings of Norovirus Outbreaks.” Centers for Disease Control and Prevention, 8 Oct 2020. Available at: https://www.cdc.gov/norovirus/trends-outbreaks/outbreaks.html.

[7]           Lopman B, et al. (2012). Environmental transmission of norovirus gastroenteritis. Curr Opin Virol. 2(1):96-102.

[8]           Marsh Z, et al. (2018). Epidemiology of Foodborne Norovirus Outbreaks – United States, 2009-2015. Food Safety. 6(2):58-66.

[9]           Lopman B, Simmons K, Gambhir M, Vinjé J, Parashar U. (2014). Epidemiologic implications of asymptomatic reinfection: a mathematical modeling study of norovirus. Am J Epidemiol. 179(4):507-12.

[10]         Hall AJ, Wikswo ME, Pringle K, Gould LH, Parashar UD. (2014). Vital Signs: Foodborne Norovirus Outbreaks – United States, 2009-2012. MMWR. 63(22):491-5.

[11]         Sabrià A, et al. (2016). Norovirus shedding among food and healthcare workers exposed to the virus in outbreak settings. J Clin Virol. 82:119-25.

[12]         Kosa KM, Cates SC, Hall AJ, Brophy JE, Fraser A. (2014) Gaps in Food Safety Professionals’ Knowledge about Noroviruses. J Food Prot. 77(8):1336-41.

[13]         “Facts About Noroviruses.” Centers for Disease Control and Prevention, 15 Oct 2018. Available at: https://www.cdc.gov/nceh/vsp/pub/Norovirus/Norovirus.htm.

[14]         Hall AJ, et al. (2011). Updated Norovirus Outbreak Management and Disease Prevention Guidelines. MMWR. 60(RR03):1-15.

[15]         “Norovirus infection.” Mayo Clinic, 5 Feb 2020. Available at: https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296.

[16]         Lopman B, et al. (2012). Environmental transmission of norovirus gastroenteritis. Curr Opin Virol. 2(1):96-102

[17]         “Facts About Noroviruses.” Centers for Disease Control and Prevention, 15 Oct 2018. Available at: https://www.cdc.gov/nceh/vsp/pub/Norovirus/Norovirus.htm.

People in Schuyler County New York are again being warned not to consume unpasteurized, raw milk from Sunset View Creamer because of contamination with Campylobacter.

The new warning comes after the same pathogen was found in milk from the Odessa, N.Y., dairy in September 2023.

In its new warning, the New York State Department of Agriculture and Markets says one person has become ill after drinking raw milk from the dairy. The bacteria was found in raw milk from Sunset View Creamer in preliminary and followup testing.

The dairy is prohibited from selling raw milk until testing shows that the product is free from the bacteria. Anyone who has purchased raw milk from the farm should throw it away immediately.  

Anyone who has become ill after consuming raw milk from the dairy should immediately seek medical attention and tell their health care provider about their exposure to Campylobacter. Specific testing is required to diagnose infection from the pathogen because symptoms can mimic other illnesses. 

The Department of Agriculture is reminding consumers that raw milk does not have the protection pasteurized milk has. The pasteurization process involves heating milk to a specific temperature for a specific amount of time. This process kills the bacteria responsible for diseases like campylobacteriosis, listeriosis, salmonellosis, typhoid fever, tuberculosis, diphtheria, brucellosis, and more. Milk pasteurization is an internationally recognized means of preventing foodborne illness outbreaks.

Campylobacteriosis infections usually appear within two to five days after ingesting the bacteria and last for one week. Infection symptoms include diarrhea that is often bloody, fever, and stomach cramps. Nausea and stomach cramps could accompany the diarrhea. Campylobacteriosis can cause lasting complications, including irritable bowel syndrome, arthritis and temporary paralysis. People with compromised immune systems could develop a life-threatening infection if the bacteria spreads to the bloodstream.

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Jue Wei Food (Canada) Ltd. is recalling Kingwuu and T&T Kitchen brand meat and vegetable products because of Listeria monocytogenes contamination.

This recall was triggered by the company.

The recalled products were distributed in Alberta, British Columbia and possibly other provinces and territories in Canada.

Recalled product: See the full list and product photos here.

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

The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. The CFIA is verifying that industry is removing recalled products from the marketplace.

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

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

Also, anyone who has eaten 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.

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Tama Corporation of Doral, FL is recalling 24-ounce containers of “Queso de Mano PAISA” because of contamination with Listeria monocytogenes.

The company was informed by the co-packer of their”Queso de Mano PAISA,” that a batch of 18 cases distributed in Salt Lake City, UT, was suspicious of Listeria monocytogenes contamination.  It has been confirmed that a sample from this batch is contaminated.

Recalled product:

• The recalled “Queso de Mano Paisa” was only sold in Utah, at Rancho Markets stores.
• The product is packaged in a 24-ounce plastic container. Recalled lot number is: 2420104. BEST BY MAY 16, 2024
• Lot code can be found on the clear plastic lid of the container. Product UPC: 838795000338.

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

Consumers who have purchased this product are urged not to consume it. This product should be thrown away or returned to the place of purchase.

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

Also, anyone who has eaten 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.

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Avian flu stopped the legalization of raw milk in Colorado this year. 

Or at least that’s why direct sales of unpasteurized milk fall short of getting anywhere, with only a week left in the legislative session, with big topics like property taxes likely to take up all the remaining time.

The bill officially died Thursday when it was laid over to the day after the current legislative session ends.

Avian flu leaped from poultry to cattle earlier this year, making headlines in March. This was when USDA officials detected the presence of the highly pathogenic avian flu in raw milk.

This brought the commercial pasteurization process — which raw milk doesn’t undergo — under scrutiny for killing harmful bacteria and viruses, including the avian flu.

The Colorado bill, SB24-043, saw only one hearing in January and collected hardly any testimony. There was no movement of the dime for the bill allowing the sale of raw milk directly to consumers from registered dairy farmers who follow certain new rules around labeling, storage, and transportation.

Colorado, where the Legislature is in the hands of Democrats, is a different test for raw milk advocates.

SB24-043 is sponsored by Democrat Sen. Dylan Roberts, elected from the 8th District in 2022. Also on the bill are the Democratic House Speaker Julie McCluskie and Republican Sen. Byron Felton of the 1st District. Prospects for SB24-043 seemed good when the session began

And it was widely expected that Colorado Gov. Jared Polis would enthusiastically sign SB24-043. Polis was a Food Freedom caucus member during five terms in the U.S. House.

But that’s all fallen apart.

It leaves Colorado with some of the country’s toughest regulations against raw milk. If you want unpasteurized milk in Colorado, you have to buy cow or goat shares.

The sponsors would have the public believe that concern about avian flu spreading to raw milk was why their bill was allowed to die.

However, SB24-043 was dead long before the latest round of concerns about the spread of avian flu.

It was dead by April 4 when SB24-026 was “Engrossed and ReEngrossed” into a Water Resources and Agriculture Review. Measure.

Sen. Roberts plans some interim study and bringing the raw milk bill back next year,

The bill was passed out of the Senate Agriculture and Natural Resources Committee with a 7-0 vote, but that was in January.  A raw milk inspection would have run $125,000.

During transport, raw milk would have to be kept at or below 40 degrees and violations would be $500 each. And labels would be required to call out increased risks of foodborne illnesses.

Roberts says the timing for a “food freedom” bill just wasn’t right this year

The Colorado Legislature will adjourn by May 8.

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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.

Euro USA Inc.
Cleveland, OH

A seafood processing firm in Ohio is on notice from the U.S. Food and Drug Administration (FDA) for numerous violations of federal regulations.

In a Nov. 22, 2024, warning letter, the FDA described a July 10-25, 2023, inspection of Euro USA Inc.’s seafood processing facility in Cleveland, OH.

FDA investigators found serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation and the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation. Failure of a processor of fish or fishery products to have and implement an HACCP plan that complies with regulation renders the fish or fishery products adulterated. Accordingly, the firm’s fish and fishery products are adulterated, in that they have been prepared, packed, or held under insanitary conditions whereby it may have been rendered injurious to health.

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:

1. The firm must have a HACCP plan that, at a minimum, lists the critical limits that must be met. A critical limit is defined as “the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.” However, the firm’s HACCP plans for Combined Molluscan Shellfish that includes their shucked, raw scallops in cans, Pasteurized Crabmeat and Scombroid Fish lists critical limits that are inadequate to control the hazards of Clostridium botulinum, pathogenic growth and toxin formation and histamine formation.

a. At the storage critical control point for their Combined Molluscan Shellfish, which includes reduced oxygen packaged shucked raw scallops in cans, the listed critical limit is “Storage cooler temperature not to exceed (redacted by the FDA). However, a critical limit of (redacted by the FDA) is necessary to control Clostridium botulinum growth and toxin formation

b. At the storage critical control point for their Pasteurized Crabmeat HACCP, the listed critical limit of “Storage cooler temperature should not exceed (redacted by the FDA) for over (redacted by the FDA). However, many of the cooler temperatures exceeded this critical limit in June and July 2023. Most notably, the temperature range was (redacted by the FDA) from July 2-8, 2023. In addition, their critical limit should ensure the products are (redacted by the FDA).

Furthermore, an FDA investigator reviewed their continuous monitoring system (CMS) records for their seafood storage cooler. The CMS data records from May 20 to July 10, 2023, revealed their seafood storage cooler temperatures ranged from (redacted by the FDA) for entire days. Additionally, employees used infrared thermometer (IR) guns to monitor the same storage cooler temperatures and for the same time span, the IR temperature recordings were logged at (redacted by the FDA).

c. The receiving CCP for their Combined Molluscan Shellfish HACCP plan that includes their reduced oxygen packaged shucked raw, scallops in cans, lists a critical limit that fails to ensure the products were held at adequate temperatures continuously during transit to their facility (redacted by the FDA).

d. The receiving CCP for their Scombroid fish HACCP plan, lists a critical limit that is not adequate to control histamine formation. The critical limit indicates they may receive scombroid fish with gel packs. If so, FDA recommends internal temperatures of a representative number of fish be taken at receiving. Their written response indicated that they are revising their HACCP plans to reflect the correct CCP, and seafood staff have been trained on new procedures. FDA finds their response inadequate in that they did not provide evidence/documentation to demonstrate their corrective actions or that employee training was performed.

2. The firm must implement the monitoring procedures and frequency that they have listed in their HACCP plan, to comply. However, their firm did not follow monitoring and verification procedures for their Combined Molluscan Shellfish, Scombroid Fish and Pasteurized Crabmeat HACCP plans. Specifically,

a. The monitoring procedure at the storage critical control point (CCP) for their Scombroid fish lists checking the adequacy of ice “(redacted by the FDA)”. However, their firm operates (redacted by the FDA). According to their Daily Seafood Sanitation Reports on June 3, 6, 13, 17, 18, 20, 24, and 25, 2023 and July 4, 8, and 9, 2023, the adequacy of ice was (redacted by the FDA). On June 11 and July 1-3, 2023, the adequacy of ice was not checked at all. Furthermore, the monitoring procedures don’t include taking the internal temperatures of fish to ensure the critical limit is met. The monitoring procedures don’t require a representative number of containers to be examined and the approximate number of containers in the cooler.

The firm’s written response indicated that their HACCP plans are under review and will be revised. Additionally, their response indicated that employees were trained on proper monitoring procedures; however, a new HACCP plan hasn’t been implemented yet, nor was evidence provided to document employee training was performed. This response is inadequate in that corrective actions have not been taken or implemented. They also failed to offer a timeframe on when these revisions would be completed.

3. The firm must take appropriate corrective actions when a deviation from a critical limit occurs, to comply. However, their corrective actions were not appropriate to control their hazards of pathogenic bacteria growth, toxin formation and Clostridium botulinum toxin formation when their cooler temperatures for the storage of Pasteurized Crabmeat and their shucked shellfish meat deviated from their listed critical limits of “Storage cooler temperature should not exceed (redacted by the FDA) for over (redacted by the FDA)” and “Storage cooler temperature not to exceed (redacted by the FDA)”, respectively.

Furthermore, their trained Seafood HACCP employee reviewed their CMS records that revealed critical limit deviations and failed to evaluate the product or conduct any type of corrective actions.

The firm’s written response indicated that employees were trained on the importance of performing necessary corrective actions; however, they failed to provide evidence that employee training was performed.

4. The firm’s HACCP plans include corrective action plans that are not in accordance with regulation to ensure affected product is not entered into commerce and the cause of the deviation was corrected as required. Specifically,

a. The CCP of cooler storage of fresh shucked shellfish meat for their Combined Molluscan Shellfish and Pasteurized Crabmeat HACCP plans are inadequate to control Clostridium botulinum growth and toxin formation. Their HACCP plans do not list corrective actions on evaluating the cumulative time and the ambient cooler temperature exposures of the affected product, rejecting the lot or diverting to a non-food use.

b. The CCP’s of receiving and Finished Product Storage in the Scombroid Fish HACCP plan are inadequate to control histamine formation. Taking the internal product temperature alone at receiving does not control the hazard. Additionally, waiting until the finished product storage cooler temperature is above (redacted by the FDA) for more than (redacted by the FDA), checking the adequacy of ice and product temperature does not control the hazard. Furthermore, the HACCP plan doesn’t document chilling, holding, rejecting or diverting the lot to non-food use.

The firm’s written response indicated that their HACCP plans are under review. This response is inadequate in that corrective actions have not been taken or implemented. Additionally, they failed to offer a timeframe on when these revisions would be completed.

5. The firm must monitor sanitation conditions and practices during processing with sufficient frequency to ensure compliance with current good manufacturing practice requirements. However, their firm did not monitor for the adequacy of key areas of sanitation (redacted by the FDA) on June 3, 9, 13, 17, 18, 20, 24, 25 and July 4, 8 and 9, 2023. Additionally, they failed to check the adequacy of any key areas of sanitation at all on June 11 and July 1-3, 2023.

The firm’s written response indicated that employees were trained to check and record sanitation conditions and practices (redacted by the FDA) per shift; however, they failed to provide evidence that employee training was performed or adequately completed “Daily Seafood CCP and Sanitation Report” forms.

The full warning letter can be viewed here.

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More than 2,000 consumer product recalls were issued in France in 2023, according to official figures.

Data from RappelConso shows 2,023 recalls in 2023 compared to 2,441 in 2022.

The category with the most recalls – 601 – was meats, followed by 371 milk and dairy product recalls and 189 fishery product recalls.

Overall, the top cause of alerts was potential Listeria contamination with almost 700 recalls due to this problem.

Products with most recalls
In the meats category, 312 recalls mentioned Listeria, and 160 were because of Salmonella. Other reasons included foreign bodies, Clostridium botulinum, labeling errors, E. coli, veterinary drug residues, undeclared allergens, manufacturing or packaging issues, chemical contaminants, and other biological contaminants.

Of the milk and dairy product recalls, the majority were caused by Listeria with more than 190. Just less than 100 were because of E. coli. Other reasons included Salmonella, biological contaminants, such as Staphylococcus Aureus, manufacturing or packaging issues, and foreign bodies.

From the fishery products category, more than50 recalls were for Listeria, 31 for norovirus and 32 for histamine. Other reasons for notices were Vibrio, Salmonella, heavy metals, foreign bodies, parasites, marine biotoxins, E. coli, date labelling errors, and undeclared allergens.

Products in the category labeled “others” had 156 recalls. This section included meat, snacks, CBD oils, sliced meats, cheeses, and ready meals. Almost half were due to Listeria. Other listed reasons for recalls were a manufacturing or packaging issue, Salmonella, Clostridium botulinum, foreign bodies, undeclared allergens, and other risks.

Almost 150 recalls were made in the prepared meals and snacks category. The risk for more than 40 recalls was described as other chemical contaminants, Listeria was mentioned 34 times and 28 recalls were because of foreign bodies. Other causes included undeclared allergens, Salmonella, Bacillus Cereus, date label errors, Clostridium botulinum, manufacturing or packaging issues, and the risk of glass breakage.

Variety of problems in different categories
Nearly 150 recalls were in the diet foods and nutrition category. About half were caused by pesticide residues such as ethylene oxide and chlorpyrifos. Among other reasons were unauthorized substances, high levels of additives and flavorings, high polycyclic aromatic hydrocarbon (PAH) levels, and Datura tropane alkaloids.

In the cereals and bakery products category, there were 90 recalls, with a quarter because of undeclared allergens. Acrylamide, a manufacturing or packaging issue, the presence of insects, tropane alkaloids, foreign bodies, and the presence of GMO rice were behind other recalls.

The top reason for the 73 fruit and vegetable recalls was pesticide residues on 22 occasions. Other issues were Clostridium botulinum, Listeria, foreign bodies, undeclared allergens, other chemical contaminants, a manufacturing or packaging issue, high additives or flavoring levels, and date labeling errors.

A total of 24 of the 57 herbs and spices recalls were because of pesticide residues. Other problems were aflatoxin, Salmonella, Bacillus cereus, chemical contaminants, and undeclared allergens.

Pesticide residues also caused the majority of cocoa, coffee and tea recalls. Some of the other reasons included an unauthorized substance, other chemical contaminants, undeclared allergens, and the presence of insects.

In the sweet products category, undeclared allergens and foreign bodies prompted the most recalls. Some were due to Listeria, Salmonella, other chemical contamination, other biological contamination, an unauthorized additive or flavoring, or patulin.

The alcohol and wine and nuts and grain categories both had 24 recalls. In the former, glass bottle faults and foreign body risks were the main causes. In the latter, it was pesticide residues and foreign bodies.

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Consumption of poorly prepared food has been identified as a factor in a fatal Guillain-Barré outbreak in Guatemala.

Findings come from the results of case control studies announced by the Ministry of Public Health and Social Assistance (MSPAS) and the Guatemalan Institute of Social Security (IGSS).

Guillain-Barré syndrome (GBS) is a rare disorder where the body’s immune system damages nerves. The cause is not fully understood but the syndrome often follows infection with a virus or bacteria. Infection with Campylobacter jejuni, which causes gastroenteritis, including symptoms of nausea, vomiting and diarrhea, is one of the most common risk factors for GBS.

In total, 87 cases were reported in the outbreak, of which five died. 40 percent of patients were recorded in Cuyotenango and Samayac, in the Suchitepéquez region, and 80 percent were between 15 and 64 years old.

The first cases were detected in November 2023. As more than 40 days have passed since the last report, the red alert has been reduced to a yellow epidemiological alert, which means continuing prevention actions and surveillance for suspected cases.

Presence of Campylobacter was confirmed in some of the stool samples taken, suggesting transmission of the bacteria in food.

Dr. Óscar Cordón said studies consisted of interviews and checks through laboratory tests of patients and undiagnosed people.

“The history of gastrointestinal illness, fever and consumption of poorly prepared foods were the factors associated with the risk of presenting with the syndrome in Suchitepéquez,” he said.

Cordón added it was important to continue surveillance of the syndrome, maintain training for health personnel on diagnosis and proper management of GBS, promote good practices in food management at the community level and strengthen epidemiological surveillance of acute diarrheal diseases and Campylobacter.

Involvement of WHO
Analyzes on water and food samples in various municipalities led to closures of food establishments and reinforcement of protection measures in the population.

Evaluations are ongoing to understand more about the role of the bacteria in the risk of developing Guillain-Barré syndrome.

“The recommendation to residents is to continue with prevention measures, such as maintaining constant handwashing with soap and water, hygienic measures in food preparation, consuming boiled or chlorinated water and avoid mixing cooked and raw foods,” said officials.

The Pan American Health Organization (PAHO), a regional office of the World Health Organization (WHO), participated in a recent press conference led by MSPAS where information on GBS was shared.

Gerardo Alfaro, PAHO/WHO representative in Guatemala, highlighted several measures including a workshop taught by professionals from the National Institute of Public Health of Peru to strengthen the capabilities of molecular diagnosis and genomic sequencing of Campylobacter.

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Scientists at Washington State University (WSU) have uncovered a startling behavior among some of the world’s deadliest bacteria — they’re attracted to human blood, a phenomenon they’re terming “bacterial vampirism.”

A recent study published in the journal eLife led by researchers from WSU reveals that certain bacteria, including some foodborne bacteria, have a strong affinity for the liquid component of blood, known as serum, which contains vital nutrients for their sustenance. Among the chemicals in blood that these bacteria are particularly drawn to is serine, an amino acid abundant in human blood, also commonly found in protein drinks.

The research, spearheaded by WSU’s College of Veterinary Medicine, looks at how bloodstream infections occur and offers potential avenues for treatment. Arden Baylink, a professor at WSU and corresponding author for the research, emphasized the severity of bloodstream infections, which can prove fatal. “We learned some of the bacteria that most commonly cause bloodstream infections actually sense a chemical in human blood and swim toward it,” said Baylink.

The study identified three types of bacteria — Salmonella enterica, Escherichia coli, and Citrobacter koseri — as being attracted to human serum. These bacteria are known culprits behind bloodstream infections, particularly among individuals with inflammatory bowel diseases (IBD) who often experience intestinal bleeding, providing entry points for bacterial invasion into the bloodstream.

Using an innovative microscope system called the Chemosensory Injection Rig Assay, the researchers simulated intestinal bleeding by introducing tiny amounts of human serum and observed the rapid response of disease-causing bacteria as they homed in on the serum source within minutes.

Further investigation revealed that Salmonella possesses a specific protein receptor called Tsr, enabling it to sense and navigate toward serum. By employing protein crystallography, the researchers scrutinized the molecular interactions between the bacterial protein receptor and serine, pinpointing serine as a key chemical cue from blood that bacteria detect and consume.

Siena Glenn, lead author of the study and a Ph.D. student at WSU, highlighted the potential implications of their findings for developing new therapeutic strategies.

“By learning how these bacteria are able to detect sources of blood, in the future, we could develop new drugs that block this ability,” said Glenn.

Contributors to the research include scientists from the University of Oregon and WSU, with funding provided by WSU and the National Institute of Allergy and Infectious Diseases.

The discovery of what the researchers term “bacterial vampirism” represents a significant advancement in understanding the behaviors and mechanisms underlying bloodstream infections, opening doors for targeted interventions to combat these deadly pathogens.

The full study can be found here.

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Jue Wei Food (Canada) Ltd. is recalling Juewei meat and vegetable products from the marketplace because of possible Listeria monocytogenes contamination.

This recall was triggered by the company.

The recalled products were distributed in British Columbia, Canada.

Recalled products:

BrandProductSizeUPCCodesAdditional InformationJueweiSpicy Duck Neck220 g815455 000501Lot code
240418
240419
240422NoneJueweiSpicy Chicken Feet200 g815455 000549Lot code
240418
240419
240422NoneJueweiSpicy Duck Feet160 g815455 000556Lot code
240418
240419
240422NoneJueweiSpicy Duck Head160 g154550 000040Lot code
240418
240419
240422NoneJueweiSpicy Duck Tongue180 g815455 000525Lot code
240418
240419
240422NoneJueweiSpicy Chicken Wing Tip200 g815455 000532Lot code
240418
240419
240422NoneJueweiSpicy Quail Eggs200 g815455 000662Lot code
240418
240419
240422NoneJueweiSpicy Tofu Skin150 g815455 000655Lot code
240418
240419
240422NoneJueweiSpicy Edamame180 g815455 000679Lot code
240418
240419
240422NoneJueweiSpicy Beancurd Skin200 g815455 000686Lot code
240418
240419
240422None BrandProductSizeUPCCodesAdditional InformationJueweiSpicy Lotus Root200 g815455 000716Lot code
240418
240419
240422NoneJueweiMala Potato220 g815455 000693Lot code
240419
240422NoneJueweiSpicy Kelp180 g815455 000709Lot code
240418
240419
240422NoneJueweiSpicy Duck Esophagus160 g815455 000723Lot code
240418
240419
240422NoneJueweiSpicy Beef Backstraps150 g154550 000187Lot code
240418
240419
240422NoneJueweiSpicy Pig Ear180 g815455 000570Lot code
240418
240419
240422NoneJueweiSpicy Beef Tripe160 g815455 000563Lot code
240418
240419
240422NoneJueweiSpicy Goose Gizzard160-180 g815455 000631Lot code
240418
240419
240422NoneJueweiSpicy Pig Feet200-300 g815455 000648Lot code
240418
240419
240422NoneJueweiSweet and Spicy Duck Neck220 g815455 000587Lot code
240418
240419
240422None BrandProductSizeUPCCodesAdditional InformationJueweiSweet and Spicy Duck Bone200 g815455 000617Lot code
240419
240422NoneJueweiSweet and Spicy Duck Head160 g815455 000594Lot code
240418
240419
240422NoneJueweiSweet and Spicy Duck Wings160 g154550 000095Lot code
240418
240419
240422NoneJueweiFive-Spice Duck Necks220 g815455 000488Lot code
240418NoneJueweiFive-Spice Pig Feet300 g154550 000354Lot code
240418NoneJueweiFive-Spice Beef Shanks200 g154550 000217Lot code
240418NoneNoneSpicy Duck NeckVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Chicken FeetVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Duck FeetVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Duck HeadVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BC BrandProductSizeUPCCodesAdditional InformationNoneSpicy Duck WingVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Duck TongueVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Wing TipVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Quail EggVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy EdamameVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy BeancurdVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Lotus RootVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy PotatoVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy KelpVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Beef BackstrapVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BC BrandProductSizeUPCCodesAdditional InformationNoneSpicy Pork EarVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Beef TripeVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Goose GizzardVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Pork FeetVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSweet & Spicy Duck NeckVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSweet & Spicy Duck HeadVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BC

More product photos can be viewed here.

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

The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. The CFIA is verifying that industry is removing recalled products from the marketplace.

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

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

Also, anyone who has eaten 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.

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WASHINGTON, April 26, 2024 – 802 VT Frozen, a Newport, Vt. establishment, is recalling approximately 8,221 pounds of frozen meat pizza due to misbranding and undeclared allergens, the U.S. Department...

As of today, the USDA considers Salmonella an adulterant in raw, breaded, stuffed chicken products, making it illegal to sell them if they are contaminated with the pathogen.

The decision has been almost two years in the making. In August 2022 the deputy undersecretary for food safety for the USDA’s Food Safety and Inspection Service (FSIS) said the move would be a first step in cleaning up America’s chicken.

“It is an important step because for the first time we have declared Salmonella to be an adulterant,” FSIS deputy undersecretary Sandra Eskin told Food Safety News in 2022. “But we are not stopping there. We are developing a comprehensive strategy.”

That strategy will eventually look at all chicken in the United States that is under the jurisdiction of FSIS. The proposed control for raw breaded and stuffed chicken is expected to lead to Salmonella controls for most chicken products as they enter the domain of slaughterhouses. The USDA does not have jurisdiction over the production of poultry before that point.

“This final determination is part of FSIS’ broader efforts to reduce Salmonella illnesses associated with the raw poultry supply in the United States. FSIS intends to address Salmonella contamination in other raw poultry products later this year,” according to an announcement from the FSIS.

The FSIS started its Salmonella efforts with raw, breaded, stuffed chicken products because such products are often browned and give the appearance of having been cooked. Consequently, consumers have been confused about minimum cook times and temperatures. Inadequate cooking leaves the Salmonella live and able to cause serious illnesses.

The FSIS and its public health partners have investigated 14 Salmonella  outbreaks and approximately 200 illnesses associated with these products since 1998. The most recent outbreak was in 2021 and resulted in illnesses across 11 states. These products account for less than 0.15 percent of the total domestic chicken supply, but outbreaks linked to these products represented approximately 5 percent of all chicken-associated outbreaks in the U.S. during 1998-2020.

“This final determination marks the first time that Salmonella is being declared an adulterant in a class of raw poultry products. This policy change is important because it will allow us to stop the sale of these products when we find levels of Salmonella contamination that could make people sick,” said Agriculture Secretary Tom Vilsack in the announcement about the new regulation. 

The announcement did not include any information on penalties for businesses failing to meet the Salmonella declaration.

There have been public calls for the USDA to take action against Salmonella in chicken and chicken products for several years.

Seattle food safety attorney Bill Marler and a group of individuals and consumer advocates have been requesting since 2020 that the FSIS declare 31 serotypes of Salmonella on chicken to be adulterants, thus making it illegal to sell chicken contaminated with them. The groups signing the petition were Rick Schiller, Steven Romes, the Porter Family, Food & Water Watch, the Consumer Federation of America, and Consumer Reports. 

Marler says declaring Salmonella an adulterant for some chicken products is a good first step, but there is a long way to go.

“If the FSIS believes industry can reduce Salmonella in these products (raw, breaded stuffed chicken) then they can do it for other products,” Marler said. “I hope industry doesn’t sue and realizes that protecting the public will protect business.”

Industry concerns have been considered by the government. In 2022 Eskin said “We can’t go faster because we must be deliberative and collaborate with everyone from consumers to industry.”

The verification process for the new regulation will involve verification procedures, including sampling and testing of the raw incoming chicken component of the products prior to stuffing and breading. If the chicken component in these products does not meet the standard, the product lot represented by the sampled component would not be permitted to be used to produce the final raw breaded stuffed chicken products. The determination, including FSIS’ sampling and verification testing, will be effective 12 months after its publication in the Federal Register. 

“In determining that Salmonella is an adulterant in raw breaded stuffed chicken products, FSIS considered the best available science and data using similar criteria as in its 1994, 1999, and 2011 E. coli policymaking,” according to the announcement from the USDA. 

“When FSIS declared seven Shiga toxin-producing Escherichia coli (STEC) strains to be adulterants in select raw beef products, it relied on several factors, including the available information on serotypes linked to human illnesses, infectious dose, severity of illnesses and typical consumer preparation practices associated with a product. The breaded stuffed chicken products determination relied on the same factors.”   

To view the final determination, visit the FSIS Federal Register Rules webpage.

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Twenty people have fallen sick, and five have died in a Listeria outbreak linked to fish that has been ongoing since 2019.

Most cases have been recorded in Denmark, but there are two in Italy and one in Germany. Sliced smoked salmon products are the likely source of infection.

The latest illness was reported in March 2024 in Denmark. The German patient fell sick in 2022, and the Italian patient in 2023.

Of the 20 cases, 13 are female and seven male, with ages ranging from 20 to 90. Five people have died, but for the German patient, the cause of death was not Listeria monocytogenes infection.

Link to Danish company
National investigations involving traceability and genomic data analyses revealed the detection of five matching Listeria monocytogenes isolates from four sliced smoked salmon products made by an unnamed Danish processing plant between 2021 and 2024.

Contaminated products were distributed to the three countries that have reported cases.

Genomic data from an isolate of raw fish material indicates the outbreak strain has been circulating in the fish supply chain since at least 2014.

Identification of the outbreak strain from the environment of the Danish processing plant in 2023 and in products since 2021 indicates the persistence of Listeria monocytogenes within the plant. It suggests that the point or points of contamination have not been identified and controlled, said the European Centre for Disease Prevention and Control (ECDC).

In January 2023, Denmark reported a cluster of eight listeriosis cases to ECDC, defined by whole genome sequencing (WGS), and spread across the country. Germany identified one listeriosis case from 2022 with a genetically close isolate.

In March 2024, Italy reported two cases of listeriosis with isolates genetically close by WGS to a food isolate reported in the Rapid Alert System for Food and Feed (RASFF). Four RASFF notifications are linked to this incident, with one each from 2021 to 2024.

Attempted control actions
The positive in 2024 came from cold-smoked Norwegian salmon manufactured with fish farmed in Norway and was sampled in an official control in February 2024 in Denmark.

Several measures, including inspections, traceback and trace forward, withdrawals and recalls, and detentions and destructions were reported in RASFF. Danish officials said the company had implemented preventive and corrective measures, such as changing cleaning practices and revising its check program.

“New cases could occur in European countries, particularly among vulnerable people until the root(s) of contaminations are identified and corrective measures are implemented,” said ECDC.

National investigations found nine of 15 interviewed patients reported consumption of ready-to-eat fish products.

In Denmark, 13 of 17 cases or their relatives have been interviewed. No everyday events or epidemiological links were identified between them—eight of 13 reported consumption of RTE fish products, including four who had smoked fish.

One Italian patient reported eating smoked salmon and fresh salmon, smoked swordfish, cod, and sushi. He also consumed vegetables and dairy. The other sick person ate various foods but not fish and fish products.

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The USDA’s Food Safety and Inspection Service has acknowledged two more petitions and assigned them for review.

The first came in on Apr 9, 2024, and requests that FSIS amend all policies and regulations restricting the quantity of cheek meat permitted in certain beef products to allow for unlimited quantities of cheek meat in these products. 

The first petition from  North Star Imported provides that cheek meat may be identified as “beef” in the ingredients statement on product labels.

The Food Safety and Inspection Service (FSIS) has received the petition submitted on behalf of North Star Imports dated April 9, 2024. 

The petition requests that FSIS amend all policies and regulations restricting the quantity of cheek meat permitted in certain beef products to allow for unlimited amounts of cheek meat in these products. 

The petition also requests that FSIS amend the regulations to provide that cheek meat may be identified as “beef” in the ingredients statement on product labels.

The request is being considered as a petition for rulemaking under the Administrative Procedure Act (5 U.S.C. 553(e)), USDA’s administrative regulations (7 CFR 1.28), and FSIS’ regulations on petitions (9 CFR part 392). The petition has been referred to the Office of Policy and Program Development for review and has been assigned petition number 24-02. 

As provided in 9 CFR 392.6, the petition will be made available to the public in the FSIS docket room and posted on the FSIS Website.

The FSIS has also received a petition submitted on behalf of the Meat Import Council of America (MICA) dated March 15, 2024.

The petition requests that FSIS amend its import inspection regulations to extend current re-inspection and verification policies for meat, poultry, and egg products imported from Canada to products imported from additional countries.

The petition specifically asks that FSIS amend the regulations to allow countries, in addition to Canada, alternative options for meeting the requirement that the outside containers of all products offered for entry from a foreign country be marked with the official inspection legend. 

The petition also requests that FSIS amend FSIS Directive 9900.1 to allow re-inspection of products from additional countries to be conducted at the “rear of the open shipping conveyance” when it is “backed into the unloading dock at the import inspection facility” if the type of inspection is determined to be “only Certification and Label Verification.” The request is being considered as a petition for rulemaking under the Administrative Procedure Act (5 U.S.C. 553(e)), USDA’s administrative regulations (7 CFR 1.28), and FSIS’ regulations on petitions (9 CFR part 392). Your petition has been referred to the

The Office of Policy and Program Development for review has been assigned petition number 24-02. As provided in 9 CFR 392.6, the petition will be available on the FSIS Website.

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