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CDC ends the first quarter with some important active cases

Food Safety News - 8 hours 38 min ago

The Atlanta-based Centers For Disease Control and Prevention is ending the first quarter of the year with a handful of active foodborne illness investigations.

CDC is the nation’s leading science-based, data-driven service organization that protects the public’s health. For more than 70 years, the agency has put science into action to help children stay healthy so they can grow and learn; help families, businesses, and communities fight disease and stay strong; and protect the public’s health.

The Listeria Outbreak linked to Queso Fresco and Corina chess, which began active Feb. 6, has led to 26 illnesses in 11 states.  Almost all required hospitalization, and two died. Cheese, cream, and yogurt made by  Rizo-Lopez Foods were recalled to stem the Listeria outbreak

A Salmonella outbreak also went active in February and remained so as the quarter ends. Charcuterie Meats was found responsible. The outbreak spans 30 states, with 87 illnesses involving 18 hospitalizations. No deaths have yet resulted.

An active investigation began Jan. 5.  Coppa and charcuterie meat products containing Coppa were recalled.

The Lead and Chromium poisoning outbreak linked to Cinnamon Applesauce Pouches remains active and was updated on March 22.

The outbreak has 519 cases in 44 states.  Anyone with a child who might have been exposed  to the product should get a blood lead test

And now one should eat any recalled apple cinnamon puree pouches sold under the brands Wanabana, Schnucks or Weis.

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Swiss dairy boss faces criminal charges in Listeria case

Food Safety News - 8 hours 39 min ago

The owner of a dairy company in Switzerland is facing criminal charges about a fatal Listeria outbreak.

The public prosecutor’s office in Schwyz announced this week that it had completed the criminal investigation that had opened in August 2020 against the owner of a cheese factory. Käserei Vogel was closed by the business owner in 2020.

Charges were brought in 20 cases, including negligent homicide, negligent bodily harm, and violation of the Food Act. Proceedings were dropped in 10 cases because Listeria infection did not cause health problems or because victims or their relatives had not filed a criminal complaint. In four cases, the personal details of those affected were not known.

The public prosecutor believes the company inadequately fulfilled its food law control responsibilities. It has requested a conditional prison sentence and fine for the business owner. A trial date has not yet been set.

Incident background
The multi-year Listeria outbreak in Switzerland killed 10 people and was linked to pasteurized cheese products. The outbreak also caused 34 laboratory-confirmed cases. Results of an investigation implicated the Käserei Vogel dairy.

In 2018, the Swiss Federal Office of Public Health opened an investigation after listeriosis cases rose. However, officials could not identify a suspected food, and the vehicle of infection remained unknown.

Another spike in infections occurred in early 2020. In April 2020, Käserei Vogel reported to the cantonal laboratory that it had detected Listeria monocytogenes in a sample of soft brie cheese made from pasteurized milk. Whole-genome sequencing revealed that the cheese isolate matched the outbreak strain.

Environmental sampling at the production site of Käserei Vogel found Listeria monocytogenes in 11 of 50 samples, and five sequenced isolates matched the outbreak strain. Officials found sanitation shortcomings and persistent environmental contamination throughout the production site.

In May 2020, 26 items, including brie, sheep and goat cheese, and organic cheeses, were recalled, and production was stopped. The Federal Food Safety and Veterinary Office (FSVO) issued a public warning in the same month advising people not to consume affected products.

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Polish poultry meat sector insists products are safe

Food Safety News - 8 hours 41 min ago

Representatives from the poultry meat sector in Poland have responded to reports in the United Kingdom about the risk of Salmonella in products.

Broadcaster ITV and The Bureau of Investigative Journalism said UK food safety chiefs were considering banning some poultry products from Poland because of Salmonella.

The National Poultry Council – Chamber of Commerce and Polish Meat Association hit back at the claims, saying that Polish poultry meat “was, is and will continue to be safe.” They added national production standards result from rigorous European regulations and quality procedures implemented by companies operating in Poland.

Industry defends itself
“We would like to remind you that state institutions constantly supervise breeding and production conditions at every stage. They carry out many control procedures and ensure that products are fully safe for consumers’ health.

“The entire process is overseen by veterinarians who supervise flocks daily, as well as the Veterinary Inspection, which inspects animals and meat obtained from them. Polish producers have worked long and hard to gain their position and would never allow themselves to question the reputation of Polish poultry on global markets.”

In 2023, the Food Standards Agency (FSA) said there had been 200 cases of salmonellosis in the UK caused by different strains of Salmonella Enteritidis linked to poultry meat and eggs from Poland. The agency has investigated more than 90 incidents in the past two years, with two outbreaks linked to eggs and three to poultry meat from Poland in 2023.

Emily Miles, FSA chief executive, and Christine Middlemiss, chief veterinary officer, wrote a letter to the European Commission and Polish chief veterinary officer to raise the issue in late 2023. The UK Office for Sanitary and Phytosanitary (SPS) Trade Assurance is undertaking an audit of Poland in April 2024 to evaluate the controls in place.

Poland is the top producer of poultry meat in the European Union, and over half of national production is exported. In March, Jacek Czerniak, Secretary of State at the Ministry of Agriculture and Rural Development, met with representatives from the poultry industry to discuss the challenges faced. One topic discussed was developing solutions to reduce the occurrence of Salmonella.

Not just a Polish problem
The National Poultry Council—Chamber of Commerce and Polish Meat Association said that because of the scale of the domestic industry,
there are reports in the EU’s Rapid Alert System for Food and Feed (RASFF). However, Salmonella has also been detected involving producers from countries such as Belgium, France, Hungary, Romania, the Netherlands, Lithuania, and Ukraine, meaning it is not only a problem in Poland.

There were 153 RASFF reports for Salmonella in Polish poultry products in 2023, down from 190 in 2022, when Poland recorded 6,221 Salmonella infections.

In a written question in March, Tilly Metz, from the Greens/European Free Alliance political group, raised hygiene issues in the Polish poultry sector. She asked the EU Commission about future audits to follow up on findings from 2010, 2014, and 2019 and potential action if the situation does not improve.

The National Poultry Council—Chamber of Commerce and Polish Meat Association reminded people to follow hygiene rules and properly handle raw meat. This includes appropriate heat treatment, regular washing of hands and surfaces in contact with raw meat, and correct storage of raw products.

They added producers have HACCP plans in place, and most use additional standards such as IFS (International Food Standard) or BRC (British Retail Consortium) to ensure safety.

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FDA steps up import alerts on certain foods because of Salmonella and pesticides

Food Safety News - 8 hours 43 min ago

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

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

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

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

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Bread recalled in California and Nevada over foreign object contamination

Food Safety News - Wed, 03/27/2024 - 15:37

Albertsons Companies LLC is recalling certain Signature Select, Athens, and Cal Pia brand bread because of metal and plastic shavings in product.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on March 4, 2024, and is ongoing.

The recalled products were distributed in California and Nevada.

Recalled products:

Signature Select, Athens, and Cal Pia brand Bread Butter White Bread 22 oz. loaf

Product Quantity: 13,550 units

  • Signature Select — Butter Top White Bread, Best Before: 3/21/24, UPC: 2113019803 
  • Athens Select Butter — Top White Bread, Julian Date: 062, UPC: 9999919803 
  • Cal Pia 100% Whole Wheat Bread, Julian Date: 062, UPC: 9999900132

Recalled products should be thrown out or returned to their place of purchase.
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Mashed potatoes recalled over plastic in product

Food Safety News - Wed, 03/27/2024 - 15:25

Bob Evans Farms is recalling certain Bob Evan’s Original Mash Potato because of the potential for foreign material, specifically red plastic, in the product.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on March 4, 2024, and is ongoing.

The recalled products were distributed in Connecticut, Illinois, Massachusetts, New York, Ohio, Pennsylvania, Vermont and Wisconsin.

Recalled product:

  • Bob Evan’s Original Mash Potato 2lbs (32 oz) 
  • Packaged in black plastic tray with clear film and corrugate sleeve overwrap. 
  • 6 units per case
  • Product Quantity: 410 cases

Code Information: 

  • Batch No. 2392939 
  • Lot No KCL1 4-18-2024 
  • Product No 10000534 
  • UPC 75900005349 
  • Packer No KCL1 
  • Best By 4/18/24

Recalled products should be thrown out or returned to their place of purchase.

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Enoki mushrooms recalled in Canada after testing finds Listeria

Food Safety News - Wed, 03/27/2024 - 10:47

Goldenway International Trade Co. Ltd.’s Enoki Mushrooms are being recalled from the marketplace because of possible Listeria monocytogenes contamination.

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results.

According to the CFIA, the recalled products were distributed in Ontario, Quebec and possibly other provinces and territories in Canada.

Recalled products:

BrandProductSizeUPCCodesNoneEnoki Mushroom200 g8 807076 001670CE 06 7D

As of the posting of this recall, no reported illnesses have been associated with this product’s consumption.

Consumers should check to see if they have recalled products. They should not consume, serve, use, sell, or distribute recalled products. Recalled products should be thrown out or returned to the location where they were purchased.

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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Farm bill could be bogged down because of California’s Prop 12

Food Safety News - Wed, 03/27/2024 - 00:05

House Agriculture Chairman Glenn Thompson (R-PA) may be making it tougher to pass a new Farm Bill.

Thompson is insisting on including what he calls “a fix” for California’s Proposition 12. He claims the Prop 12 requirements have upset the hog market.

Two agricultural non-profit groups are challenging the Pennsylvania  Republican over the legislation that took effect this year in California.

Thompson recently said the Proposition 12 law has driven up the cost of meat for consumers, flooded the hog market, and “we need a fix there.”

Proposition 12, also known as the Prevention of Cruelty to Farm Animals Act and the Farm Animal Confinement Initiative, put what some have said are unprecedented prohibitions on selling food from farm animals not housed under specific standards.

It was approved in a 2018 referendum, but some provisions did not take effect until Jan. 1 because of court challenges. The California Department of Food and Agriculture said the law prohibits a farm owner or operator from knowingly causing any covered animal to be confined cruelly and prohibits a business owner or operator from knowingly engaging in the sale within California of eggs, pork, or veal from animals confined cruelly.

Thompson told a radio news service that he plans to include language in the new farm bill that addresses interstate commerce. Prop 12 only applies to products sold in California.

“It will keep us grounded in garlic culture science for production methodology, and quite frankly, we’ll make sure we continue to protect state’s rights in terms of practices within the states,” Thompson said, “but when it comes to state commerce, one state cannot impair an entire industry across the country.”

Marty Irby is president of Competitive Markets Action, based in Washington, D.C. The organization’s mission is to shape policy “to promote more regenerative and sustainable agriculture and competitive markets in the U.S. and to defend against attacks on states’ rights by the federal government.”

Irby has been an ongoing critic of Thompson.

“If Chairman Thompson includes language that nullifies Prop 12 in the upcoming House Farm Bill, then we will do everything in our power to rally the 2,000 diverse opponents of the EATS Act to engage their collective grassroots army of over 10 million individual producers, consumers, advocates, and business owners, to ensure his Farm Bill fails passage on the House floor,” Irby said

The EATS, or Ending Agricultural Trade Suppression Act, was sponsored in the House by Rep. Ashley Hinson, R-Iowa, and in the Senate by Sen. Roger Marshall, R-Kansas. It aims “to prevent states and local jurisdictions from interfering with the production and distribution of agricultural products in interstate commerce.”

Marshall has 14 co-sponsors, Hinson 35 co-sponsors, all Republicans from Midwestern and Southern states. Their respective bills have been on the committee since last June. Irby said 226 members of Congress from both political parties have stated their opposition to nullifying Prop 12. In August of last year, Irby said, 171 House members sent a letter to Thompson and House Agriculture Committee Ranking Member David Scott, R-Ga., while 31 Senators sent a similar letter to Senate Agriculture Chairman Debbie Stabenow, D-Mo., and Ranking Member John Boozman, R-Ark.

It also reported the comments of Minnesota Farm Bureau President Dan Glessing, who said interstate commerce is a concern for one of the top pork-producing states in the country. He’s optimistic Congress can pass a new farm bill with that language this year.

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CDC declares outbreak linked to unpasteurized cheese over

Food Safety News - Wed, 03/27/2024 - 00:04

The Centers for Disease Control and Prevention have declared over a multi-state outbreak of foodborne infections from Raw Farms unpasteurized cheese.

The E. coli O157:H7 outbreak sickened 11 people across five states. Five were hospitalized and two developed hemolytic uremic syndrome, a serious condition that can cause kidney failure and brain damage.

Raw Farms, previously doing business as Organic Pastures, temporarily recalled its cheddar cheese but lifted that recall before the outbreak was declared over. Epidemiologic data showed that Raw Farm brand raw cheddar cheese made people sick in this outbreak.

The illnesses started between Oct. 18, 2023, and Feb. 5, 2024, suggesting a long-running problem at the dairy operation. 

The true number of sick people in this outbreak was likely much higher than the number reported, and the outbreak may not have been limited to the states with known illnesses. This is because many people recover without medical care and are not tested for E. coli.

The reported number of sick people ranged in age from 2 years to 27 years. Two-thirds of them were male.

State and local public health officials interviewed people about the foods they ate in the week before they got sick. Of the 10 interviewed, 7 specifically reported eating Raw Farms brand raw cheddar cheese. This suggested that people in this outbreak got sick from eating Raw Farm raw cheddar cheese.

Whole genome sequencing, also called DNA fingerprinting, showed that all sick people’s samples were genetically related, suggesting they got sick from eating the same food.

Officials in California, Colorado, and Utah collected various Raw Farm products for testing, including raw milk, raw butter, raw cheddar cheese, and raw kefir. However, the product samples were from different patches that the sick people ate. None of the samples detected E. coli.

It is illegal to sell unpasteurized, raw milk across state lines because of health concerns, but that law does not extend to raw cheese.

  • Local and state public health officials nationwide urge consumers not to eat or drink unpasteurized, raw milk and its products because they can carry bacteria such as E. coli, Salmonella, Listeria, and Campylobacter. According to health officials, pasteurization kills the bacteria but does not decrease the health benefits of dairy products. 

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Meat products linked to the majority of hepatitis E cases in Finland

Food Safety News - Wed, 03/27/2024 - 00:03

A hepatitis E-positive meat product appears to be behind most of the infections that occurred earlier this year in Finland.

The hepatitis E virus previously detected in sausages from a domestic manufacturer is similar to samples from most people affected by the outbreak at the start of 2024.

This was found during a strain comparison of viruses by the Finnish Food Authority (Ruokavirasto) and the National Institute of Health and Welfare (THL).

More than 120 people from different parts of Finland have fallen ill in the outbreak between January and March.

At least 42 people have needed hospital treatment. Of the 44 patients, the median age of those affected is 64, and 70 percent are men. One infected person died, but it is not clear what role hepatitis E played in the death.

Product recalls
In March, Kotivara withdrew six products sold since early November 2023 in retail stores and wholesalers. This recall was later expanded to other products and dates.

“We are investigating the origin of the meat raw material containing the hepatitis E virus in close cooperation with Ruokavirasto and local authorities, so that corrective measures can be taken as quickly as possible,” said a company statement.

A THL survey found people infected with hepatitis E reported eating products from Kotivara more often than a comparison group randomly selected from the population.

THL has typed the hepatitis E virus found in samples of 64 infected people. The majority belonged to the genotypes HEV-3f and HEV-3e.

Hepatitis E ends up in mettwurst or salami via a raw virus material. However, officials have not identified the raw material that caused the contamination. The production method is insufficient to inactivate the virus, which is destroyed when products are thoroughly cooked. The hepatitis E virus typically occurs in pigs but has also been found in wild boars and deer.

Between 20 and 60 hepatitis E cases are reported to the Infectious Disease Register in Finland annually. In 2023, there were 33 cases. Ruokavirasto, THL, and local food control authorities continue investigating the incident.

In February, the European Centre for Disease Prevention and Control (ECDC) said it monitored the situation after some countries reported a spike in hepatitis E infections.

In January, more patients than usual were seen in Belgium and the Czech Republic. More than 350 cases were recorded in Germany, 63 in the Czech Republic, and 36 in Belgium.

Hepatitis E infection is a liver disease caused by the hepatitis E virus (HEV). The mean incubation period for HEV is five to six weeks, with a range of two to nine weeks, and can persist for one to four weeks. Symptoms include fatigue, poor appetite, stomach pain, nausea, and jaundice. However, some people, especially young children, have no symptoms.

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Slovenian study reflects on health risks posed in fraud case

Food Safety News - Wed, 03/27/2024 - 00:01

Researchers in Slovenia have detailed a case of food fraud that posed risks to public health.

The incident involved the illegal use of sulfites in meat preparations and ground (minced) meat in Slovenia in 2019. It was judged to be an intentional act for economic gain.

The case began with a consumer’s notification of an allergic reaction after consuming a meat product. While authorities reacted by intensifying controls on markets and retailers, the risk management and risk communication analysis showed shortcomings, including a slow response time, a lack of recall of sulfite-treated meat products, and an in-depth risk assessment. 

Sulfites were illegally added to food to preserve the appealing red color of meat, giving it the appearance of fresh meat. According to a study published in the International Journal of Sanitary Engineering Research, companies intentionally omitted sulfites from product labeling, posing a risk to people with such intolerances.

Timeline of incident
Sulfites naturally occur in some foods but are used as food additives to prevent microbial spoilage and preserve color. Some sensitive people have reactions such as wheezing, a tight chest, and cough.

The alert started with a consumer’s telephone notification to the Administration for Food Safety, Veterinary Sector, and Plant Protection in December 2017 regarding health problems related to consuming a meal prepared from ground meat. However, this received no response.

A written complaint to the authority was sent in March 2018 concerning the previous phone conversation and the health problems after eating ground meat. At that time, the agency had not received any related complaints or information about ill health.

In April 2018, food inspectors conducted official inspections at retail butcher shops in Ljubljana, where the use of the additive in meat preparations was not established. They did not take samples of meat preparations, and findings were recorded on an official note. Despite his request for information about the complaint, the consumer was not provided feedback.

In May 2019, the authority received a phone call indicating the additive’s use in meat products sold in a national retail chain. Based on this report, an inspector visited this supermarket in June and examined two samples: a meat preparation and ground meat, both of which were positive for sulfites. The inspector did not issue any further orders or inform the food agency’s director.

Findings of sulfites in meat
In June 2019, official checks were also performed at a supermarket in Ljubljana from another retail chain. The person responsible for the supermarket’s meat sales admitted to using sulfites. However, the inspector only made a written note about it, and no sampling was performed. The business destroyed meat preparations on display. The inspector did not order corrective measures or penalties, and the company was not asked to recall meat products.

In August 2019, inspectors began monitoring the presence of sulfites in meat preparations, fresh meat, and fish to evaluate the possible more comprehensive incidence of the practice. Of five samples, one meat preparation test was positive. Based on this result, oral and written decisions were issued, and an offense procedure was initiated; however, a recall was not requested. The inspector also found sulfites in a butcher’s shop, and the retailer admitted using the additive. Two other positive samples of meat preparations were found during the control of a hypermarket in the Savinjska region.

In September 2019, an official veterinarian carried out an inspection. A member of staff at a food company said the use of sulfites had been common practice for a long time. The inspector issued an oral, written, and final decision but did not request a recall.

The relevant Minister only received information regarding sulfites in meat preparations in October 2019, despite authorities receiving a report on the first two positives in June.

Risk management measures dealt with identified cases, but there was insufficient awareness of the health risks associated with the illicit use of sulfites in meat products. Researchers said this may explain why tracing and recall actions were not triggered and why a more systematic investigation of the use of sulfites was not launched.

“There is no such thing as zero risk in food safety, despite the efforts of governments and inspection bodies to prevent food fraud. Nevertheless, all evidence should be collected, and efforts should be made to reduce the risks. Ineffective, improper risk management in this case reflects a lack of effective training for inspectors and internal risk communication,” they added.

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Parnell brothers near the end of the 2255 motion process

Food Safety News - Tue, 03/26/2024 - 00:05

For the first time since the U.S. Bureau of Prisons became responsible for their imprisonment, brothers Stewart and Michael Parnell are together,

The 69-year-old Stewart and the 65-year-old Michael are housed in the low-security prison at Butner, NC. Both men are serving lengthy sentences for their part in causing a 46-state salmonella outbreak traced to peanut butter products that caused illnesses, hospitalizations, and deaths.

Michael’s release date is 2031, and Stewart’s is 2038.

Since 2019, both have pursued Motion 2255 filings, the federal Habeas Corpus process that allows federal prisoners to challenge their convictions and sentences on constitutional grounds.

In that process, the last brief filed by the government came in a few days ago, responding to Michael Parnell. “The government does not request oral argument because the facts and arguments are adequately presented in the briefs and the record.” As stated by Stuart E. Walker, the assistant U.S. attorney, an oral argument is unlikely to aid the court’s decisional process significantly.

Walker said the district court correctly denied Parnell’s § 2255 motion because his counsel provided effective representation, and he suffered no prejudice.

Parnell argued that he was deprived of his Sixth Amendment right to the practical assistance of counsel when his counsel did not move to transfer the venue out of the Albany Division of the Middle District of Georgia. He says that pretrial publicity about the PCA investigation presumptively biased all members of the jury venire—even though the district court found, as a fact, that the 12 jurors who decided his case were impartial

Walker says the appeal  poses two questions:

1. Did the district court err in determining that Parnell could not establish a presumption of jury prejudice based on adverse pretrial publicity under Skilling v. United States, 561 U.S. 358 (2010)?

2. Does a showing of presumed jury prejudice, under Skilling, operate to establish both prongs of an ineffective assistance of counsel? Claim, based on counsel’s failure to move for a venue change?

On Jan. 10, noting that it had “previously granted an appeal on the same issues for Parnell’s codefendant [Stewart],” the appeal was  limited to Parnell’s claim that his counsel rendered ineffective assistance by electing not to move for a change of venue.

The District Court denial followed a two-day hearing that was held in 2021.

Over Parnell’s objection, the district court adopted the findings of fact and conclusions of law and denied Parnell’s motion. 

The Stewart Parnell brief and the government’s reply were previously submitted along with the Michael Parnell brief.   With the government’s reply brief to Michael, the case is before the 11th Circuit Court of Appeals.

There’s been no word on whether there will be any oral arguments.

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Food-related complaints increase in Ireland in 2023

Food Safety News - Tue, 03/26/2024 - 00:03

The number of hygiene and safety complaints received by the Irish food agency in 2023 was higher than previous years, according to statistics recently released.

A total of 7,732 complaints and queries were handled by the Food Safety Authority of Ireland’s (FSAI) Advice Line in 2023.

There were 4,395 complaints from consumers, with more than 1,400 relating to poor hygiene standards, almost 1,200 to unfit food and 1,175 to suspected food poisoning. Overall, complaints rose 8.3 percent in 2023 compared with 4,058 in 2022, which continued an upwards trend over the past decade.

Poor hygiene standards included complaints about staff not having hair covered during food preparation; toilets being dirty; staff handling food and cash with the same gloves; food unprotected from contamination; dirty fridges; food not being stored correctly; visibly dirty premises; and rodents spotted.

Unfit food means food that is not safe to eat due to issues such as foreign body contamination. Commonly reported objects in food were plastic; hair; insects; glass; stones and wood.

Examples include an insect found in instant noodles; a snail in coleslaw; a dead mouse in strawberries; a piece of bone in a chocolate bar; worms in frozen dumplings; a piece of plastic inside a pepper; part of a latex glove in a bag of spinach; glass in a loaf of bread; metal shavings in takeaway noodles; and a metal pin in a prepacked salad. Other complaints covered meats not cooked completely; food that smelled or tasted off; items sold past their use-by date; and mold.

Importance of public reports
For reports of suspected food poisoning, chicken; beef; fish; and shellfish were the main foods mentioned. Complaints were also made because of labeling issues, allergen information and unregistered food businesses.

Dr. Pamela Byrne, FSAI chief executive, said it was important for the public to make complaints, so that any food safety issues can be addressed.

“It is crucial for food establishments to maintain high standards of food safety practices, and reports made by the public greatly assist environmental health officers, veterinary and agricultural inspectors, sea-fisheries inspection officers, and laboratory staff in their work,” she said.

“While routine inspections are carried out regularly, reports from the public help to identify specific issues, ensuring swift identification of potential threats to public health. The increase in complaints reflects a growing awareness among the public of their right to safe food and the importance of high standards of food safety and hygiene.”

The FSAI’s Advice Line also offers advice and information and there were 3,337 queries in 2023 from people working in the food industry; food safety consultants; researchers; consumers; and others. Popular topics included how to start a food business; requests for FSAI publications; food labeling information; best practice in food businesses; food safety training; and import/export information.

Belgian complaint data
In Belgium, the Federal Agency for the Safety of the Food Chain (FASFC) consumer contact point received 4,865 complaints in 2023. This is similar to the 4,998 reports in the previous year.

Hygiene and the risk of food poisoning are the main reasons given for calls. FASFC said the number of reports demonstrated growing public awareness about food safety. The agency considers the complaints to be important signals regarding possible food safety problems on the ground.

About a third of complaints fell into the hygiene category. These are from consumers who doubt the general cleanliness of an establishment, the hygiene of staff or suspect the presence of pests.

The second largest category concerns people who have fallen ill and believe it was caused by eating a particular item. This type of complaint saw a slight peak in August 2023, probably because of the high temperatures, which is a factor in cases of food poisoning.

More than 90 percent of complaints were handled by FASFC within 30 days. In more than half of the checks carried out following a consumer complaint, issues raised were found to be justified. In a few of these controls, shortcomings other than those mentioned in the complaint were noted.

FASFC, also known as AFSCA and FAVV, said complaints are processed anonymously and anonymity is respected by inspectors.

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Easter tradition under scrutiny: The health risks of live animal gifts

Food Safety News - Tue, 03/26/2024 - 00:01

Giving live animals as Easter gifts is an age-old tradition, but this practice raises serious concerns among public health officials and animal rights advocates. Despite repeated warnings about the risks associated with this practice, hundreds of illnesses and even deaths, both human and animal, continue to occur each year.

From Salmonella outbreaks linked to live poultry to animal abandonment, the pitfalls of gifting bunnies, chicks, and ducklings remain prevalent. As Easter approaches, experts urge the public to opt for alternative gifts like candy and toys to avoid both health risks and animal welfare issues.

In 2023, the CDC and public health officials across several states investigated multiple outbreaks of Salmonella infections linked to contact with backyard poultry. As of Oct. 19, 2023, the investigations concluded with a total of 1,072 reported cases across 48 states and Puerto Rico, resulting in 247 hospitalizations but no reported deaths. The data collected revealed that contact with backyard poultry was a common factor among those affected. Public health efforts have focused on educating the public about the risks associated with handling poultry and implementing measures to reduce Salmonella contamination in birds.

The risks of live animals extend beyond human health concerns to the welfare of the animals themselves. Humane societies and animal rights groups caution against purchasing live animals as Easter gifts due to the phenomenon of animal “dumping” when children lose interest in their pets. Domestic rabbits, for instance, are ill-equipped for survival in the wild and can disrupt ecosystems, spread diseases and fall prey to predators when abandoned.

When considering whether to continue the tradition of giving live Easter gifts, individuals must prioritize public health and animal welfare and refrain from this practice. For those that already have these pets, proper hand hygiene, age-appropriate handling of animals, and responsible pet ownership are essential to safeguard both human and animal well-being.

For more information on handling chicks safely watch the short video below.

About Salmonella infection
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 developed symptoms of Salmonella food poisoning should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

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

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions. Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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Food safety inspections found to be similar across countries

Food Safety News - Mon, 03/25/2024 - 00:05

Approaches to food safety inspections are similar between five countries but personal preferences could be responsible for some of the differences, according to a study.

Research identified how environmental health practitioners (EHPs) from Australia, New Zealand, the United Kingdom, the United States, and Ireland perform food safety inspections. Data was collected via an online survey disseminated by environmental health professional bodies.

A total of 267 respondents were asked questions relating to common components, important aspects, influential factors and methods employed when doing food safety inspections. Over a third of participants reported having more than 20 years of experience undertaking such inspections. 

The Flinders University and La Trobe University study, published in the journal Food Control, found food safety inspections are performed similarly across different countries but the personal preferences of inspectors may be responsible for some variations in approach.

Similarities between countries
Jason Barnes, a public health lecturer at La Trobe University, said: “While there were differences in the laws, cultural and individual approach of inspectors between jurisdictions there was a high level of uniformity which can form the baseline for future standardization or regulation changes to conduct even better food inspections.”

While legislation provides broad expectations of how a food safety inspection program is to be delivered, there is less information on the different methods and processes.

The lack of guidance and standardization around the process of food safety inspections results in inspectors implementing checks based on their own interpretation and perspective on what is best practice. This could lead to a disparity in how inspections are performed between jurisdictions and between inspectors.

Respondents were asked how regularly they take various steps and use various sources of information when performing a food safety inspection. 

Prior to conducting an inspection, it was usual to review previous inspection records, menus and details of foods produced by the business, and prepare notes and reminders. The main methods for recording information included the use of checklists and photographs. Less common methods involved materials that facilitate note taking and video and audio recording.

Inspection reports include a list of non-compliances observed during the visit. These are regularly accompanied by an explanation of why items have been deemed non-compliant, a timeframe for resolution, specification of a state that must be met to achieve compliance and instructions on how non-compliances may be rectified. Results were often communicated to the business both via a written inspection report and verbally at the end of a visit.

Certain differences
There are some areas of divergence from the common inspection approach. While many of these emerged between countries, others were attributed to individual differences between inspectors.

Factors such as cognition, emotion and habits, in addition to training and experience, may contribute to variances between inspectors and how they perform inspections, found the study.

Co-author Professor Kirstin Ross, from Flinders University’s environmental health research group, said there are limits to the formal guidelines on the best way to perform inspections.

“Although food safety inspections can be the bane of business owners’ lives, we know that regular and thorough inspections are necessary. Foodborne illnesses not only cause several days of discomfort but can prove very debilitating or even fatal for more vulnerable members of the community,” she said.

“Our research will now investigate what best-practice food safety inspections might look like and provide guidelines for EHPs and support health authorities to implement these changes.”

Suggested areas for future research included examining whether data gathered and analyzed by inspectors during inspections is adequate to identify the risk of foodborne illness presented by a business and to give rise to effective intervention measures as well as analyzing impacts from variances between individual inspectors in their approaches to performing inspections.

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Import firms in Michigan and Texas warned about violations

Food Safety News - Mon, 03/25/2024 - 00:03

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

Dream Wholesale Inc.
Warren, MI

An import company in Michigan is on notice from the FDA for not having FSVPs for a number of imported food products.

In a Feb. 15 warning letter, the FDA described a May 16 and Aug. 2, 2023, Foreign Supplier Verification Program (FSVP) inspection of Dream Wholesale, Inc. in Warren, MI.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a. 

Some of the significant violations are as follows:

1. The firm’s analysis of the known or reasonably known foreseeable hazards in each food they import as described below did not include the types of hazards pursuant to regulation. They must conduct a written hazard analysis for each type of food they import to determine whether any hazards require a control. Their hazard analysis must identify known or reasonably foreseeable hazards for each type of food they import to determine whether any hazards require a control. The analysis of the known or reasonably foreseeable hazards in each food must include biological hazards, chemical hazards and physical hazards. A hazard means any biological, chemical, or physical agent that is reasonably likely to cause illness or injury. Specifically, while they provided FDA with their hazard analyses for the food they import, the hazard analyses they provided for their (redacted by FDA) soda water, cooked chickpeas, grape leaves, dried apricot paste and frozen spinach, each state “Biological,” “Chemical,” and “Physical” but do not describe elements that appear to be hazards. For example, their hazard analysis for cooked chickpea lists “B=Biological: shelf life, C=Chemical: preservatives, P=Physical: packed in cans” but does not list any specific hazards (e.g., specific microorganisms or pathogens). To adequately determine which hazards require a control, the hazard analysis should identify the specific relevant hazard (e.g., the relevant microorganisms or pathogens). They indicated they are waiting for the hazard analyses from their foreign suppliers. Therefore, the FDA finds their analysis of the known or reasonably foreseeable hazards in each food did not include the types of hazards pursuant to regulation.

2. The firm did not establish and follow written procedures to ensure that they import foods only from approved foreign suppliers they have approved based on an evaluation of the foreign supplier’s performance and the risk posed by the food and document their use of these procedures. Specifically, they have not established written procedures for approving foreign suppliers for any of their imported foods, including for green cardamom from (redacted by FDA), (redacted by FDA) soda water from (redacted by FDA), cooked chickpeas from (redacted by FDA), grape leaves from (redacted by FDA), dried apricot paste from (redacted by FDA) and frozen spinach from (redacted by FDA). During the inspection, they were unable to provide records of their evaluation of their foreign suppliers’ performance and the risk posed by the foods they import.

3. The firm did not meet the requirements to perform foreign supplier verification activities for the products they import. Specifically, they did not document their determination or performance of appropriate supplier verification activities for green cardamom from (redacted by FDA), (redacted by FDA) soda water from (redacted by FDA), cooked chickpeas from (redacted by FDA), grape leaves from (redacted by FDA), dried apricot paste from (redacted by FDA) and frozen spinach from (redacted by FDA).

The full warning letter can be viewed here.

Cavevi Naturals LLC
St. Hedwig, TX

An import company in Texas is on notice from the FDA for not having FSVPs for a number of imported food products.

In a Nov. 8, 2023 warning letter, the FDA described an Aug. 4-9, 2023, Foreign Supplier Verification Program (FSVP) inspection of Cavevi Naturals LLC in St. Hedwig, TX.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a. 

Some of the significant violations are as follows:

The firm did not develop, maintain, and follow an FSVP. Specifically, they did not develop an FSVP for any of the foods they import:

  • (Redacted by FDA) candy imported from (redacted by FDA), located in (redacted by FDA)
  • (Redacted by FDA) candy imported from (redacted by FDA), located in (redacted by FDA)
  • Cheetos Nacho chips imported from (redacted by FDA), located in (redacted by FDA)

The full warning letter can be viewed here.

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Dave Theno Food Safety Fellowship opens applications for 2024-2025 program

Food Safety News - Mon, 03/25/2024 - 00:01

The Dave Theno Food Safety Fellowship, established in honor of the late food safety advocate David M. Theno, is now accepting applications for the 2024-2025 program. The application deadline is set for Friday, April 5, 2024. This fellowship presents a unique opportunity for recent graduates (2019-2024) with a Bachelor’s Degree or higher in Food Science, Animal Science, or Food Policy to contribute to the field of food safety.

Dave Theno

David Theno, a former senior vice president and chief food safety officer for Jack in the Box, dedicated his career to creating a culture of food safety. The fellowship, based at the Stop Foodborne Illness (STOP) offices in Chicago, aims to continue his legacy by providing an immersive experience for the selected fellow.

The chosen candidate will work 35 hours a week and focus primarily on a designated research project in collaboration with Michigan State University’s (MSU) Online Food Safety program (OFS). Additionally, they will engage in various activities supporting learning and experience in food safety. The fellowship, which runs from Aug. 15, 2024, to Aug. 11, 2025, offers a competitive salary of $31,000.

Eligible applicants must be U.S. citizens, U.S. nationals, or U.S. permanent residents, with a GPA of 3.0 or higher. The responsibilities of the fellow include completing a research project aligned with STOP’s mission, participating in the MSU Online Food Safety Certificate program, and engaging with STOP’s constituency, Speakers Bureau, and Honor Wall.

The fellowship also includes attendance at the 2024 International Association for Food Protection (IAFP) annual meeting in Long Beach, California, from July 14-17, where the award will be announced as a representative of STOP.

Previous Dave Theno Fellows have spoken highly of the program. Jaime Ragos, who served from 2019 to 2021, emphasized the value of the Online Food Safety Certificate from MSU, praising the professors trained by the Epidemic Intelligence Service (EIS) at the CDC.

Emily Forauer, a 2018-2019 fellow, highlighted her participation in the Safe Food Coalition, offering opportunities to interact with experienced professionals from the CDC and FSIS, among others.

Reflecting on her experience as a fellow from 2022 to 2023, Kiley Doherty noted the benefits of strengthening public speaking skills and sharing personal foodborne illness stories to emphasize the importance of food safety.

The fellowship not only provides a unique learning experience but also supports the completion of the MSU Online Food Safety Graduate Certificate, with tuition covered by STOP. The certificate includes courses on foodborne pathogens, food safety toxicology, and food safety epidemiology.

Applicants can find more information and apply for the Dave Theno Food Safety Fellowship on STOP’s website.

About STOP
Stop Foodborne Illness, a national nonprofit organization, aims to prevent foodborne illness and support those directly impacted by it. Partnering with leaders in the food industry, STOP advocates for sound food safety policies and best practices, fostering a vigilant food safety culture.

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Food Safety Summit agenda is compelling, with many new voices and perspectives

Food Safety News - Sun, 03/24/2024 - 00:03

– OPINION —

By Mitzi Baum, M.Sc., CEO, Stop Foodborne Illness (STOP)

Time and money are two finite commodities. Both are considered precious and in the world of non-profit organizations there are two steadfast rules about both: (1) it takes time to raise money and (2) don’t waste money or time on unrealistic pursuits. As the leader of a national public health non-profit, neither time nor money is wasted when attending the Food Safety Summit.

The collaborative work of the organization that I lead, Stop Foodborne Illness (STOP), will be highlighted in a variety of forums so you may believe that I have ulterior motives; however, the agenda of this year’s Food Safety Summit is not only compelling but there are many new voices included to share their perspectives on horizon scanning and old issues still in search of solutions. Here’s an overview of a handful of sessions built on the pursuit of building, maintaining, and sustaining positive internal culture and collective problem solving. 

On Wednesday, May 8 the session How to Utilize the Alliance’s Food Safety Culture Toolkit, focuses on a resource that has been created for small- and medium-sized enterprises by thought leaders from global entities who are members of the Alliance to Stop Foodborne Illness. The toolkit resources are provided for free to anyone who wants to begin, improve, and evaluate their internal food safety culture. Included are videos with customized intros/outros for specific work groups to stimulate conversation and explore opportunities. Most importantly, the videos include the real stories of individuals and families that have been injured by something they ate. Developing and maintaining a positive or mature food safety culture is prevention and we are all working toward preventing illness and death due to food. The toolkit has been downloaded worldwide by over 80 countries and hundreds of individuals. Check out the session to learn more about utilizing this amazing collection of tools that are customizable regardless of the size of your company.

On Thursday, May 9 the closing session of the Food Safety Summit will be Safety Culture: The Journey Continues.  This widely popular webinar series, presented by STOP and the FDA, will conclude its 2 ½ year run and will be presented in person and online. This is the eleventh and final episode of the series in which food safety culture has been explored by industry experts. Thousands of individuals have attended the live webinars or watched the recordings of these sessions that dive into real issues of developing, sustaining and sometimes overcoming deep-rooted cultural issues within companies. The panel will be seeded with many of the previous presenters in the 2 ½ year series. There is a reason over 2,000 people have registered for each of these opportunities – everyone shares the same challenges and are seeking answers. 

A Recall Modernization Session will be held on Wednesday, May 8. Recalls are an essential prevention tool within the food system and FDA’s New Era for Smarter Food Safety Core Element 2.6 is recall modernization; this call out is recognition that recalls require attention. The industry has been grappling with how quickly the FDA classifies recalls and its lack of urgency to do so. Consumer advocates are concerned with how the agency communicates potential health hazards to the public, they question the effectiveness of recalls in their current form and want to participate in modernizing the system with new(er) technology to reduce illnesses and deaths. In September 2023, the FDA held a public meeting to gather input from stakeholders on this issue yet the solution to addressing these issues remains elusive at the federal, state, and consumer levels. 

Lastly, I encourage each of you to attend the networking reception on Wednesday May 8 from 5:30 – 7:00 pm called the Food Safety Summit Gives Back. Stop Foodborne Illness is the recipient of the generosity of the Summit and the registrants this year. The dollars raised support the work of STOP which works on behalf of everyone who eats. 

The Food Safety Summit will take place May 6 – 9, 2024 at the Donald E. Stephens Convention Center, Rosemont, IL. www.foodsafetysummit.com

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Researchers gauge domestic Campylobacter situation in Finland

Food Safety News - Sat, 03/23/2024 - 00:03

Campylobacter infection is more often of domestic origin in Finland than previously thought, according to scientists.

To identify sources for domestic Campylobacter infections, researchers analyzed patient data from the Finnish Infectious Disease Register (FIDR) in 2004 to 2021 and outbreak data from the National Food- and Waterborne Outbreak Register (FWO Register) in 2010 to 2021. They also conducted a case-control study involving 256 patients and 756 controls with source attribution and patient sample analysis using whole-genome sequencing (WGS) in July and August 2022. 

To target control measures, more detailed information on the sources of Campylobacter infection in Finland is needed, according to the study published in the journal Microorganisms.

Sequencing could improve outbreak detection
In total, 71,716 campylobacteriosis cases were reported to the FIDR during 2004 to 2021, of which 17 percent were domestic, 42 percent were travel-related, and 41 percent were of an unknown origin. Campylobacter jejuni caused the most infections, followed by Campylobacter coli.

Of the domestic patients, 12 died within 30 days of being tested. They ranged in age from 22 to 94. Most travel-related infections originated in Thailand, Spain, and Turkey.

From 2010 to 2021, 31 foodborne and six waterborne outbreaks were reported. In the foodborne outbreaks, 276 people fell ill. Ten were caused by poultry meat such as chicken, duck breast, and pigeon and four by unpasteurized, raw milk.

In the case-control study, more than half of patients with an unknown travel history in the FIDR reported not going abroad. Scientists estimated that two-fifths of all patients could be domestically acquired, indicating that more cases than previously considered, are of domestic origin. They said to identify domestic cases, travel information should be included in the FIDR notification.

Researchers identified 22 clusters and three larger ones had seven to nine cases. None of these clusters were reported to the FWO Register, indicating that many smaller, widespread, or prolonged Campylobacter outbreaks go undetected.

“To improve outbreak detection, we recommend that all domestic Campylobacter patient isolates should be sequenced,” said scientists.

Poultry, especially broiler meat, is an important source of campylobacteriosis in Finland. More extensive sampling and comparison of patient, food, animal, and environmental isolates is needed to estimate the significance of other sources.

Situation in Colombia and Italy
ampolobacterAnother study, published in the journal Heliyon, has looked at the prevalence and risk factors of Campylobacter in chicken in Colombia.

Ninety-one samples of fresh chicken carcasses were collected from farmers’ markets and small food stores at seven localities in Bogotá in 2021. Forty-two were positive for Campylobacter.

A higher recovery rate was obtained samples from small stores and Campylobacter jejuni was more predominant than Campylobacter coli among isolates from retail chicken.

Risk factors included poor cleanliness of scales, low frequency of disinfection of utensils, type of establishment, and direct contact of chickens with other food.

“It is important to highlight the need to carry out more studies to determine the general prevalence of Campylobacter spp. in chicken meat intended for human consumption in the country…which will allow the regulatory authorities to establish the necessary measures to reduce a possible impact of this pathogen on public health and also to generate education among consumers for the proper handling and preparation of this food at home,” said researchers.

A separate study provided epidemiological and microbiological data on Campylobacter infections in Italy during 2017 to 2021. Findings were published in the European Journal of Clinical Microbiology and Infectious Diseases.

Data was collected from 19 hospitals in 13 Italian regions. In total, 5,419 isolations of Campylobacter were performed. The most common species was Campylobacter jejuni.

Scientists tested 4,627 isolates for antimicrobial susceptibility. Over the study period, resistance to ciprofloxacin and tetracyclines decreased, while resistance to macrolides remained stable. Resistance to ciprofloxacin and tetracyclines was 75.5 percent and 54.8 percent, respectively. 50 percent of Campylobacter jejuni and coli were resistant to more than two antibiotics. 

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Non-profit groups dual about ‘clean’ fresh fruits and vegetables

Food Safety News - Fri, 03/22/2024 - 00:05

The Environmental Group is out with its annual Dirty Dozen fresh fruits and vegetables and the Alliance for Food and Farming is countering the message as usual.

The EWG generally pushes consumers to buy organic fruits and vegetables while the AFF says it is important to eat fresh produce whether or not it is organic.

The position of the EWG
The Environmental Working Group bills itself as a nonprofit, non-partisan organization.

“Non-organic produce is loaded with fungicides that may harm human hormone systems” according to the Environmental Working Group’s 2024 Shopper’s Guide to Pesticides in Produce.

“Across fruits and vegetables from EWG’s Dirty Dozen – the Shopper’s Guide component that identifies the 12 non-organic, or conventional, fresh produce with the most pesticides – four of the five most frequently detected chemicals are fungicides: fludioxonil, pyraclostrobin, boscalid and pyrimethanil.  

This year, EWG determined — using a scattering of data from a USDA report — that 75 percent of all conventional fresh produce sampled had residues of potentially harmful pesticides. 

EWG’s 2024 Shopper’s Guide to Pesticides in Produce analyzes data from tests conducted by the Department of Agriculture and Food and Drug Administration on 47,510 samples of 46 fruits and vegetables. 

The EWG Shopper’s Guide also includes the Clean Fifteen, a list of the fruits and vegetables it says have very low or no pesticide residues. Almost 65 percent of EWG’s 2024 Clean Fifteen fruit and vegetable samples had no detectable pesticide residues.

“EWG recommends consumers seeking fresh produce with low pesticide residues buy organic versions of items on EWG’s Dirty Dozen and either organic or conventional versions of produce on the Clean Fifteen,” said EWG Senior Toxicologist Alexis Temkin. “There are also many organic and Clean Fifteen options in the frozen food aisle.”

This year the EWG’s Dirty Dozen are strawberries, spinach, kale and other select leafy greens, grapes, peaches, pears, nectarines, apples, bell and hot peppers, cherries, blueberries and green beans.

The EWG also publishes its Clean 15, which this year includes avocados, sweet corn, pineapple, onions, papayas, frozen sweet peas, asparagus, honeydew melon, kiwi, cabbage, watermelon, mushrooms, mangoes, sweet potatoes and carrots.

The Alliance for Food and Farming position
The AFF bills itself as a non-profit organization formed in 1989 to represent organic and conventional farmers of fruits and vegetables.

“It’s time for our annual  “A Dozen Reasons” list to celebrate the bounty of choices in the produce aisle and remind everyone why it’s so important to eat more fruits and vegetables for better health and a longer life,” according to a statement from AFF.

Nutrient-dense, delicious and filled with goodness, fruits and vegetables offer it all.  Plus decades of nutritional studies, mostly using conventionally grown produce, have shown that a diet rich in fruits and vegetables prevents diseases, improves physical and mental health and increases lifespan, according to the AFF.

Peer reviewed research has shown that if half of Americans increased their daily consumption of fruits and vegetables by a single serving, 20,000 cancer cases could be prevented annually,” according to the AFF.

“Choose the produce that you prefer and is affordable and accessible for you and your family. Organic and conventional – decades of studies and government sampling data show that both production methods yield very safe food that consumers can eat with confidence. And remember to follow the advice of the Federal Food and Drug Administration (FDA) and wash your fruits and vegetables. According to the FDA, washing produce under running tap water can reduce and often eliminate any minute pesticide residues, if present at all, as well as dirt and bacteria.

The AFF’s top fresh fruits and vegetables and reasons to eat them are apples, bell peppers, berries, cherries, grapes, green beans, leafy greens including kale and spinach, peaches, nectarines and pears, and to: improve mental health by promoting a greater sense of well-being; give your skin an attractive glow; and promote healthy weight maintenance.

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