Food Safety News

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.

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

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.

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

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.

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

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.

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

There is a need to get the basics right and make more time for training, according to findings from an annual survey about food safety.

The eighth global food safety training survey involved Campden BRI, Intertek Alchemy, BRCGS, BSI, Intertek, SGS, SQF, and TSI.

Responses were received from more than 3,000 sites globally, covering a range of sectors and company sizes. Almost three-quarters of participating businesses were in food and beverage manufacturing. Others were from associated industries, such as agriculture, packaging, distribution, retail, and food service.

Campden BRI said many firms were not following best practices and were settling for the bare minimum – a finding that hasn’t changed much since the survey started in 2013.

The survey covered areas such as budget; amount of training; how training is delivered and reinforced; how training records are documented and managed; training goals, needs and challenges; impact of training; the role of supervisors; cross-training; professional development; food safety culture; and advanced training technologies.

Top challenges
Paper-based records for employee training were still being used by nearly a third of respondents, closely followed by Excel spreadsheets. Only a third used a learning management system or other IT solutions.

Nearly three-quarters agreed or strongly agreed with the statement: “Despite our training efforts, we still have employees not following established protocols on the floor.” Campden BRI said this was one of the most concerning findings, especially as it had not changed in the past 10 years.

The top three training challenges were scheduling time for it, resources and staff to manage training delivery, and documentation as well as leadership support.

Campden BRI said this list was a reminder that for the situation to improve there needs to be a clear commitment from the business and senior leadership to provide sufficient time and resources to training and associated activities to ensure it is effective.

“Employees need to be competent but also confident, able to do the right thing right, motivated/engaged, and clear on expectations and responsibilities.”

Training records
Only two in five used training needs analysis or assessments to identify training needs, gaps, and priorities for each employee.

More than two-thirds always or often used examples from their own production facilities such as photos, videos, and instructions to ensure training reflects the environment where employees will be performing their work.

Around half use continuous and updated analytical data to assess training effectiveness and guide continuous improvement in training content. Only one in five have an established program for professional or career-path development for production employees.

For Emotional Intelligence, Virtual Reality, Artificial Intelligence (AI) and Augmented Reality, less than one in 10 reported currently using the technology. However, a quarter are looking at AI.

Around a quarter of respondents rated the quality of their overall training program as poor and said they could do better, with 60 percent saying it was sufficient. More than a third think their training has no impact on staff retention.

Two thirds of participants think that their training program has a positive impact on productivity, while one in five do not see any positive return on investment in such programs. Also, more than one in five do not have any clear vision for improving their training sessions next year.

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

ConSup North America Inc. of Lincoln Park, NJ is recalling approximately 85,984 pounds of ready-to-eat (RTE) sliced prosciutto ham product produced in Germany without the benefit of equivalent inspection, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The problem was discovered when Germany’s Federal Office of Consumer Protection and Food Safety notified FSIS that H. Klümper GmbH & Co. KG, a German establishment, produced a portion of the identified lots without the benefit of equivalent inspection and exported them to the U.S. for distribution.

FSIS is concerned that some product may be in consumers’ or retailers’ refrigerators. 

Recalled product was shipped to retail locations in California, Connecticut, Florida, Illinois, Pennsylvania, Texas, Virginia and Washington.  

The RTE sliced prosciutto ham item was produced on various dates from Sept. 25, 2023 through March 6, 2024. 

Recalled product:    

• 5.29-oz. plastic packages containing “Stockmeyer PROSCIUTTO Product of GERMANY” with lot codes 09118-3A, 09118-3B, 09120-3A, 09120-3B, 13133-3A, 13133-3B, 13104-3A, 13104-3B, 13105-3A, 13105-3B, 13109-3A and 13109-3B and “BEST BEFORE:” dates of 4/28/2024, 5/26/2024, 7/7/2024, 8/4/2024, 8/11/2024 and 10/7/2024.    

As of the posting of this recall, there have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.  

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.

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

Federal officials are continuing to investigate an outbreak of E.coli infections, but a source of the pathogen has not yet been found.

The Food and Drug Administration first announced the outbreak on April 17 when there were nine patients. The patient count has grown to 12. The agency has not yet reported where the patients live.

The FDA has begun traceback efforts in the E. coli outbreak but has not reported what food or foods are being traced.

The only other active outbreak investigation under FDA jurisdiction is related to organic, fresh basil. The Salmonella Typhimurium outbreak has sickened 12 people, resulting in one hospitalization.

Investigators have traced the Salmonella outbreak to fresh organic basil sold by the Infinite Herbs company under its and Melissa’s brands. Trader Joe’s stores across 30 states sold the Infinite Herbs brand basil. Melissa’s brand basil was sold at Dierbergs stores in Illinois and Missouri.

On April 18, Infinite Herbs LLC of Miami, FL, recalled 2.5-ounce packages of Infinite Herbs brand fresh organic basil sold at Trader Joe’s stores in 30 states and Fruit Center Marketplace in Massachusetts from Feb. 1 through April 6.

On April 19, Infinite Herbs LLC expanded the recall to include Melissa’s organic basil sold in 2 and 4-ounce packages at Dierberg’s stores in Illinois and Missouri between Feb. 10 and Feb. 20.

Both brands of recalled basil are no longer available for sale, and any previously purchased basil should be past its shelf life. If you previously purchased recalled basil and then froze it, you should throw it away if it’s part of the recall or if you cannot tell if it’s part of the recall.

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

The USDA’s Food Safety Inspection Service (FSIS) petition on behalf of Perdue Farms LLC filed March 16, 2023, has gained many comments.

The petition requests that FSIS conduct rule-making to define separate “free range” and “pasture-raised” claims for meat and poultry products. The petition also requests that FSIS update its guidance on allegations related to living/raising conditions to ensure that the claims align with consumer expectations.

During the past year, Perdue’s petition, however, received almost entirely favorable comments from the Cornucopia Institute, Joe’s Farm, the American Grassfed Association, Farm Forward, the American Pastured Poultry Producers Association, Compassion in World Farming USA, and the United Egg Association.

In addition,  comments were filed by Walden Local, Primal Pastures, Leaping Bear Farms, U.S. Congress, Organic Valley, the Food Industry Association, and Vital and Wormuth Farms.

A Greener World  says, “please accept the following comments in response to the petition submitted by Perdue Farms, LLC (Petition 23-03), which requests that the Food Safety and Inspection Service (FSIS) conduct rule-making  to define separate” “free range” and” “pasture-raised” claims for meat and poultry products and that FSIS update its guidance on claims related to living/raising conditions to ensure the claims align with consumer expectations.”

In addition, it makes the following points:

“With respect to this petition, A Greener World requests FSIS to respond by issuing an Advanced Notice of Proposed Rule-making (ANPR), enabling input from the broad set of stakeholders potentially impacted by changes to these claims. standards and certification procedures address pasture-based management holistically through a comprehensive assessment of management practices, including feed and water quality, physical alterations, breed suitability to pasture-based management, handling, socialization, and responsible use of medical treatments.”

“We contend that any ‘pasture-raised’ claims about meat and poultry products should be clearly defined and verified by third-party audit and certification to ensure transparency and consistency. In any case, as globally recognized certifications that require pasture-based management, Certified Animal Welfare.”

Approved by AGW, Certified Grassfed by AGW, Certified Regenerative by AGW, and Certified Non-GMO by AGW should all be valid documentation for a “pasture-raised” claim.

“It is widely acknowledged that ‘free range’ is not synonymous with — and cannot be considered equal to — ‘pasture-raised.’ As such, further clarity is urgently required for both claims. We, therefore, support efforts by the USDA to pursue that clarity in a way that meets consumer expectations and upholds transparency and high animal welfare, conducted in an open and deliberate process with robust public engagement and stakeholder consultation. In the context of increasing public concern about the impact of their food choices on the environment and animal welfare, concerted efforts to ensure meaningful definitions for valuable label claims will not only prevent consumer confusion from misleading claims but also protect farmers by having a common and transparent meaning.”

A Greener World asks that its comments be accepted “on behalf of the thousands of exceptional farmers and conscientious consumers with whom we work.”

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

Higher fridge temperatures in the homes of older people could be putting them at greater risk of Listeria infection, according to a study.

Researchers looked at the temperatures of domestic refrigerators in the Netherlands and the impact on listeriosis cases related to ready-to-eat (RTE) cooked meat products.

A survey among 1,020 Dutch consumers assessed their knowledge and behavior regarding refrigerators.

The mean temperature of 534 domestic refrigerators on the bottom shelf was 5.7 degrees C (42.2 degrees F). The 24-hour profiles of an additional 50 refrigerators showed temperatures on the upper shelf were higher at 7.7 degrees C (45.8 degrees F). In the Netherlands, it is recommended that the temperature of refrigerators should be 4 degrees C (39.2 degrees F).

Outcomes of the survey were used to estimate the number of listeriosis cases per year due to consumption of RTE-cooked meat products among different population risk groups.

Fridge temp findings
The analysis of measured temperatures of 534 refrigerators on the bottom shelf showed they varied from −1 degrees C to 17 degrees C (30.2 to 62.6 degrees F), with two-thirds showing 6 degrees C (42.8 degrees F) or lower, according to the study published in the International Journal of Food Microbiology.

The survey found that only 28 percent of consumers said 4 degrees C (39.2 degrees F) was the correct temperature of a fridge. Around 8 percent indicated a lower temperature; the same amount indicated 8 degrees C (46.4 degrees F). People familiar with the recommended setting had a significantly lower temperature in the refrigerator. 

Most participants never checked the refrigerator’s temperature; 37 percent occasionally did it, and 2 percent did it regularly. 

The measured temperatures of the refrigerators of consumers aged 65 and older were, on average, higher than those of people below 35. Younger consumers were more aware of the recommended temperature. Fridges with the highest temperatures of 16 and 17 degrees C (60.8 and 62.6 degrees F) were owned by participants aged 79 and 86. Refrigerator type and age did not significantly affect temperature.

The survey showed that two-thirds of participants stored meat products on the bottom or middle shelf. The general advice is to keep RTE-cooked meat products on these two shelves.

Impact on Listeria risk
Modeling predicted an average number of 191 illnesses per year through the consumption of RTE-cooked meat products. As expected, the high-risk populations had a higher risk of listeriosis. 

Storing opened RTE cooked meat products at home for either under 7 days or at temperatures below 7 degrees C (44.6 degrees F) resulted in a significant reduction in predicted illness cases, said scientists.

An analysis was conducted on the impact of various variables on the estimated risk of listeriosis from RTE-cooked meat products. Results showed that consumer behavior, such as reducing storage time and controlling refrigerator temperature at home, can significantly reduce the risk.

Scientists said that despite recommendations being included in numerous food safety campaigns aimed at consumers, the storage temperature of chilled foods is frequently above 6 degrees C (42.8 degrees F). Contributing factors include a lack of perceived importance or risk control benefit. 

“Our study showed that the more extreme high storage conditions were found in refrigerators of the elderly, and this indicates that there is a need for more targeted communication about good storage practices that can be taken in the home kitchen,” said researchers.

“Specific advice can be given to the elderly, such as setting a maximum temperature for the home refrigerator, storing RTE cooked meat products on the bottom or middle shelf, and consuming within two to three days after opening.”

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

Authorities in Iceland have issued a warning after six people were diagnosed with Listeria infections.

The Icelandic Food and Veterinary Authority (MAST) wanted to increase awareness of the disease among at-risk groups and of preventive measures that food companies can take.

Risk groups are people with a weakened immune system, those on immunosuppressive drugs or undergoing cancer treatment, pregnant women, young children, and the elderly.

The source of the foodborne infection has not yet been identified. Officials did not say if cases were sporadic or part of an outbreak.

In recent years, two and five sick people have been reported annually in Iceland. Still, in 2024, six Listeriosis cases were diagnosed by blood culture at Landspítala’s bacteriology and virology department. Of five cases with available information, four are men, and one is a woman. They are aged 70 to 85 years old.

In Iceland, Listeria infection was made a reportable disease in 1997. In a study from 1978 to 2000, 40 cases were described, and the mortality rate was around 33 percent.

In an e-newsletter published by the Directorate of Health (Embætti land­læknis), the increasing incidence of Listeria in Europe, especially in older people, was noted as a matter of concern because of the seriousness of the illness in vulnerable people.

The note said it was essential to educate high-risk groups about the association of Listeria with certain foods that are served uncooked, such as soft and raw milk cheeses, vegetables and salad, and ready-to-eat food such as sandwiches and smoked salmon.

MAST advised companies to ensure they clean food contact surfaces and other areas properly and are aware of biofilms, which aid the survival of Listeria. Maintenance was also emphasized to stop the bacteria from surviving or multiplying in the production environment.

The agency added that companies that produce ready-to-eat foods must regularly monitor Listeria in the production environment and in products, with the frequency of analysis depending on a risk assessment.

Consumers can ensure their fridge temperature is not above 4 degrees C (39.2 degrees F), do not eat foods after their use-by date, and heat prepared dishes to 75 degrees C (167 degrees F).

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

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

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

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

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

The Illinois Senate has passed SB2637 over to the House. It would ban certain food additives.

The Food, Drug, and Cosmetic Act would, if enacted by the House, ban foods containing entities from manufacturing, selling, delivering, distributing, holding, or offering for sale a food product for human consumption that contains brominated vegetable oil, potassium bromate, propylparaben, or red dye 3.

It passed with just one Senate floor amendment:  It was: “Provides that, beginning January 1, 2027, a person or entity shall not manufacture (rather than manufacture, sell, deliver, distribute, hold, or offer for sale) a food product for human consumption that contains brominated vegetable oil, potassium bromate, propylparaben, or red dye 3. Beginning January 1, 2028, prohibits the sale, distribution, holding, or offering of a food product that contains those substances for human consumption.”  It was a conforming change.

The bill provides that a person or entity that violates the prohibition shall be liable for a civil penalty not to exceed $5,000 for a first violation and not to exceed $10,000 for each subsequent violation.

As it went over to the Illinois House, SB 2637 would ban the four food additives that are commonly found in candy, soda, and baked goods.

The Illinois Food Safety Act passed the Senate on a 37-15 bipartisan vote and will head to the House for consideration. 

The action to ban the chemicals arrived in Illinois, mimicking one in California, the first state to take the move this past year.

New York State is also on track to join the food additive ban.

The banned chemicals would include brominated vegetable oil, red dye No. 3, propylparaben and potassium bromate.

Those additives are used in a wide variety of food products. Brominated vegetable oil stabilizes citrus flavoring in sodas from separating from the solution and floating to the top. Propylparaben and potassium bromate are used as preservatives in baked goods. Red dye 3 is a common food dye used in candy and other products.

“This legislation does not seek to ban any product or take away any of our favorite foods,” said bill sponsor state Sen. Willie Preston, D-Chicago, “This measure sets a precedent for consumer health and safety to encourage food manufacturers to update their recipes to use safer alternatives.”

Last year, the FDA proposed to revoke brominated vegetable oil after a study found that the chemical affects the thyroid, creating negative health impacts.  

Meanwhile, the Center for Science in the Public Interest said red dye 3 may cause animal cancer. The International Agency for Research on Cancer, a World Health Organization unit, found potassium bromate to be possibly carcinogenic.

The bill had bipartisan support in the state Senate, with both state Sen. Seth Lewis, R-Bartlett, and state Sen. Steve McClure, R-Springfield, voting for it.

The FDA banned red dye 3 for use in makeup more than 30 years ago. So, the FDA doesn’t allow you to put it on your face for makeup. “But yet kids are eating this in candy,” McClure said in the Senate Thursday. “That, to me, is outrageous. So, for that reason, I am voting for this bill.”

Preston previously said he was considering adding titanium dioxide to the ban, but that plan was scrapped during negotiations. He said if additional research becomes available, “we’ll explore that option at that time.” In 2021, the European Food Safety Authority said it was concerned that titanium dioxide could alter people’s DNA.

The Illinois Manufacturers’ Association opposed the bill throughout the legislative process. In January, the IMA stated opposition to “this well-intentioned legislation,” claiming it would undermine the FDA and negatively impact Illinois’ economy as it would “create a confusing and costly patchwork of regulations.”

The National Confectioners Association, in a statement, said it would “increase food costs, undermine consumer confidence, and create confusion around food safety.” The group also argued food regulation should “rely on the scientific rigor of the FDA.”

Last year, California became the first state to ban additives.  It takes effect in 2027.  The New York Senate is currently debating a similar bill. 

The European Union bans or regulates the additives. Food additives are already regulated or banned in parts of the European Union.

In Illinois, the additives would be banned from manufacturing beginning Jan. 1, 2027, with the sale, delivery, distribution, and holding of products containing the additives being banned beginning in 2028.

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

Data showing the scale of pesticide residues on food have been published by the European Food Safety Authority (EFSA).

110,829 food samples were collected in the European Union in 2022. Results show that 96.3 percent were within legally permitted levels. Of these, 65,374 samples did not contain quantifiable residues, while 37.3 percent had residues not above the limits.

Overall, 4,148 exceeded the maximum residue level (MRL), of which 2,383 were non‐compliant after considering measurement uncertainty and triggering legal sanctions or enforcement actions.

In 2021, 96.1 of the samples were within permitted levels. The MRL exceedance rate was 3.9 percent, and the non-compliant rate was 2.5 percent compared to 3.7 percent and 2.2 percent in 2022.

In 2022, the MRL exceedance and non-compliance rates were four times higher in samples from non-EU countries than in food products grown in one of the reporting countries.

Pesticides with a higher than 1 percent MRL exceedance rate were copper compounds, ethylene oxide, and chlordecone. A decreased exceedance rate was noted for ethylene oxide from 2021, while the other two substances increased.

Results from 12 product groups
The 2022 report on pesticide residues in food, prepared by EFSA, gives an overview of the official control work in EU member states, Iceland and Norway.

For the 11,727 samples analyzed for 193 pesticide residues as part of the EU-coordinated control program, 98.4 percent were within legal limits. This program analyses samples randomly collected from 12 products every three years. For 2022, these were apples, strawberries, peaches, wine, lettuce, head cabbages, tomatoes, spinach, oat grain, barley grain, cow’s milk, and swine fat.

Half of the samples were free of quantifiable levels of residues. More than 5,500 contained one or more residues in concentrations below or equal to MRLs. 192 samples had residues exceeding the permitted levels, and 100 were non-compliant when accounting for measurement uncertainty.

EU non-approved substances were responsible for 75 percent of the non-compliant samples, randomly taken from non-EU countries, and 50 percent for food products harvested in the EU.

The highest number of multiple residues was found in a sample of tomatoes where 16 different pesticides were quantified, followed by strawberries with 15 different pesticides and red wine with 14 pesticides. The tomato and wine samples were grown in the EU, but the strawberry sample had an unknown origin.

Ethylene oxide findings
Ethylene oxide is not approved at the EU level. However, out of 2,026 samples where the substance was analyzed, the MRL was exceeded 47 times. Of those, six samples were of turmeric coming from India, five were of chili peppers from India and Uganda, five were of peppercorn from India, Vietnam, and Lebanon, and four samples of dried beans from India.

In their monitoring programs, EFSA said national authorities should consider ethylene oxide in turmeric, chili peppers, peppercorn, and dried beans from non-EU countries, especially India.

The number of samples with multiple pesticide residues was 23 percent, a decrease from 26.4 percent in the previous year. In a sample of chili peppers in the form of paprika powder of unknown origin, up to 43 different pesticides were reported.

In organic farming, MRL exceedance and non-compliance were in the same range as in 2021, with 2.4 percent exceedances and a 1.4 percent non-compliance rate. Non-authorized substances were reported sporadically in samples. One example was chlorpyrifos, mostly in India’s dry beans, rice, and cumin seed.

In 75 samples of baby food, the MRL was exceeded. When measurement uncertainty was taken into account, 15 led to non-compliant results. MRLs were exceeded in 46 honey samples, and 28 were judged to be non-compliant.

Results from the monitoring programs are a source of information for estimating the dietary exposure of EU consumers to pesticide residues. 

EFSA carried out a dietary risk assessment as part of its analysis of results. This showed the probability that consumers will be exposed to a quantity of residues above a certain safety threshold. EFSA concluded that there was a low risk to public health from the estimated exposure to pesticide residues in the foods tested.

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

— OPINION —

By Steven Grossman, Executive Director of the Alliance for a Stronger FDA

Consistent with the overall discretionary spending targets set forth in last year’s budget agreement, the President’s FY 25 budget request for FDA is substantially less than his FY 24 request. As a result, all of FDA is at risk for another lean year in FY 25.

For already-underfunded food safety programs at FDA, this is a particularly bad harbinger that is coming just as new investments are most needed. 

The multi-stakeholder Alliance for a Stronger FDA advocates on behalf of the entire stakeholder community. We just announced our FY 25 FDA funding “ask” (here), which provides Congress with insight into FDA’s needs. 

We call for a budget authority (BA; non-user fee) appropriation of $3.896 billion for salaries and expenses (S&E). This is $214 million more than the President’s FY 25 budget request and $377 million more than the FY 24 funding level. While these numbers may seem particularly large, it is in part because the agency needs $115 million in FY 24 just to pay for mandatory pay raises. 

Accordingly, the Alliance’s request for FY 25 is heavily focused on the program areas that most need attention in FY 25 (which starts October 1, 2024). 

Working with Alliance members interested in HFP, CFSAN, and CVM food safety, we have urged Congress to fund the following food-related programs:  

• Food Chemical Safety. A robust food chemical safety/post-market review program is a pressing need that is supported by a broad range of consumer and industry stakeholders, many of whom view it as their highest food safety funding priority. Additional funding–well beyond the President’s budget request—is needed to ensure rigorous and timely review of chemical and toxicological issues now pending before the agency, including twenty-one chemicals currently prioritized for reassessment. Such reviews can take many months to complete, so there is an urgency to get started and a need for substantial funding in FY 25.

• Rule Implementation and Prevention Activities. FDA, state partners, and industry are currently working to implement the traceability rule and are anticipating upcoming changes to agricultural water standards. This, combined with advancements in the scientific understanding of the root causes of food contamination make it important for FDA to maintain and grow efforts to work with state regulators and industry stakeholders to implement standards and practices that can improve food safety. 

• Cooperation with State and Local Governments. FDA’s cooperative relationships with state and local regulatory programs (including state human and animal food testing laboratories) have been extremely valuable and should be sustained and made more predictable. In many instances, the agency achieves better coverage at lesser expense by having a state and local presence.

• Establishing Nutrition Center of Excellence. The planned reorganization of the Human Foods Program includes the establishment of a Nutrition Center of Excellence. Given the relatively small size of the current nutrition program at FDA, additional funds will be needed to realize the vision for nutrition in the new organization. Priorities include children’s health, chronic disease, and consumer-facing food labeling.

• Enhancements in Risk-Based Targeting of Foods and Animal Health Program Oversight Activities. As the agency restructures to establish a new Human Foods Programs, additional resources (advanced data systems, external data sets, and data scientists) are needed to create a data-driven foundation to improve risk-based oversight and surveillance activities in both human foods and animal food and drugs. More substantial investments in FY 25 could also help to accelerate work planning and data sharing with state regulatory partners.

For more information, go to the Alliance’s website: www.strengthenfda.org. 

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

New Zealand Food Safety has issued new import rules for frozen berries that aim to help keep citizens safe and improve processes at the border.

Changes will come into effect on Aug. 1, and importers have 18 months until Jan. 31, 2026, to transition to the modified requirements. 

From 2022 to 2023, there was an outbreak of hepatitis A virus associated with frozen berries from Serbia, affecting 39 people.

Changes to requirements
Vincent Arbuckle, New Zealand Food Safety deputy director-general, said several countries have recalled frozen berries in the past because of concerns about hepatitis A, which is not killed by freezing temperatures.

“We’ve worked hard to identify and implement ways to improve food safety rules to manage the risk to consumers better. As part of this, we worked closely with major frozen berry importers, who have expressed strong support for the changes,” he said.

“Now that the outbreak is over and affected products have been removed from the shelves, the risk to consumers has been reduced. Hepatitis A virus in imported frozen berries, however, remains a potential risk. If consumers have concerns or are part of a vulnerable population group, then they can heat-treat frozen berries to over 85 degrees C (185 degrees F) for at least 1 minute.”

Frozen berries have been moved from an Increased Regulatory Interest food to the High Regulatory Interest food category, which requires clearance to enter the country.

Requirements for microbiological testing of berries at the border have been replaced with stricter rules for manufacturers before shipping. 

In a first for the country, the changes introduce independent and third-party certification to confirm that an overseas manufacturer’s food safety systems meet New Zealand’s standards. Written assurance must be provided by an official certificate that meets certain requirements or a Global Food Safety Initiative (GFSI)-recognized certificate accompanied by a manufacturer’s declaration.

New Zealand Food Safety does not intend to limit the use of third-party certificates to GFSI-recognized ones, but others must be assessed and approved by the agency.

Arbuckle said this gives the agency more confidence that risks associated with frozen berries are being managed before they come to New Zealand.

Consultation response
The rules apply to frozen berries, including mixed frozen food containing frozen berries imported from any country ready to eat (RTE). Examples of berries include blueberry, cranberry, raspberry, and strawberry.

It does not cover RTE frozen berries subjected to treatment sufficient to eliminate hazards, including norovirus and hepatitis A, and where evidence is shown to MPI of such methods. RTE frozen processed food containing berries, such as ice cream, frozen yogurt, and frozen desserts, are also exempt.

In July 2023, New Zealand Food Safety proposed the new import requirements, and a comment period was held between October 2023 and January 2024. Nine submissions were received from Foodstuffs New Zealand, Horticulture New Zealand, and United Fresh.

Overall, respondents supported the new requirements, especially third-party certification as an option for meeting clearance requirements.

Two parties raised concerns about the practicality and reliability of GFSI-recognized certification as applied to growers at primary production and asked for an alternative to be provided. The draft rules had already included another option.

Australia’s Department of Agriculture, Fisheries and Forestry (DAFF) backed the planned changes. The United States requested clarification on whether a certificate issued by the Food and Drug Administration (FDA) to foreign governments for products covered by the notice would be acceptable. New Zealand Food Safety said it would reply directly to understand better the certificate referred to and to address the request for clarification.

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

Long definitions exist for the Farm Bill.  Here are a couple:

“In the United States, the farm bill is a comprehensive omnibus bill that is the federal government’s primary agricultural and food policy instrument. Congress typically passes a new farm bill every five to six years. Congress makes amendments to provisions of permanent law, reauthorizes, amends, or repeals provisions of preceding temporary agricultural acts, and puts forth new policy provisions for a limited time into the future.” 

Or another:

“The Farm Bill is a huge, complex piece of legislation, and its path through Congress will be filled with twists and turns. We’re closely following this journey, looking at how the proposed bills in the House and Senate will impact farmers, eaters, and residents of rural communities.”

In the months ahead, reports will keep updated with the latest news on the Farm Bill and opportunities. Some of the provisions in the legislation involve food safety.

House Ag Committee Chairman Glenn Thompson is defending his proposal to fund the farm bill to move the legislation by Memorial Day.

“Anyone who criticizes our funding framework is either ignorant of the details or being disingenuous,” he said.

Thompson, R-PA., also indicated he would include a scaled-back alternative to the Ending Agricultural Trade Suppression (EATS) Act in the farm bill. The EATS Act — previously garnered support from pork-state lawmakers but opposition from many Capitol Hill Democrats and states

He will also address Prop 12 within the farm bill,  the EATS Act. “It will be very respectful of states’ rights and states deciding within their borders what their agricultural practices are.”

Thompson said the odds are pretty good for obtaining support from Democrats on the committee.

A $1.7 trillion farm bill must come together by September because that’s when the current bill expires.

Rep. Thompson’s Senate counterpart, Sen. Debbie Stabenow, D-MI, is retiring at the end of the year.

The Farm Bill comes up for renewal every five years. The current version was passed in 2018

The bill comprises 12 titles and a broad range of items; money can go toward research, colleges, and rural development like broadband expansion.

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

The number of Shiga toxin-producing E. coli (STEC) O157 infections remained steady but non-O157 cases increased in England in 2021 according to recently released data.

Overall, 1,151 confirmed cases of STEC were reported in England during 2021. This included 365 cases of STEC O157 and 786 cases where non-O157 was isolated. For another 443 patients, samples were confirmed as STEC by testing positive by PCR for Shiga toxin genes, but E. coli was not cultured.

Fourteen confirmed cases were infected with multiple serogroups, according to data from the UK Health Security Agency (UKHSA).

In 2020, 365 O157 cases were recorded, down from 515 in 2019. The rates in 2020 and 2021 were the lowest reported annually since 1996. Officials said it was likely that the COVID-19 pandemic and reduced travel abroad contributed to these findings.

E. coli O157 and four outbreaks
About a third — 127 out of 365 — of confirmed STEC O157 patients were hospitalized and six developed hemolytic uremic syndrome (HUS), a severe complication that can lead to kidney failure. Duration of hospitalization ranged from 1 to 7 days with a median of 2 days. Three HUS patients were younger than age 5 but overall they ranged from 1 to 25 years old.

The lowest incidence of STEC O157 was in the East Midlands region and the highest in the North East. Children aged 1 to 4 years old had the highest annual incidence of infection. A peak of infection was recorded in the summer months of July and August.

Four outbreaks of E. coli involved 52 people, with 10 to 19 patients each. Two were STEC O157 and suspected vehicles were identified and two involved STEC O26 and the sources were not found.

The first O157 outbreak involved 10 people with two hospitalized. One person with underlying health issues died. Epidemiological investigations pointed to a composite product, a multi-ingredient pasta pot, as the likely vehicle of infection.

The second O157 outbreak affected 17 people, of which 10 lived in England, six in Wales, and one in Scotland. The median age was 21 years old. Six people were hospitalized. Epidemiological investigations identified watermelons as the likely vehicle of infection.

In an E. coli O26 outbreak, there were 25 confirmed cases, with 17 in England, three in Scotland, two each in Northern Ireland and Wales, and one in Ireland. Ten people were hospitalized.

In another E. coli O26 outbreak, there were 19 patients, of whom 15 were lab confirmed. Eleven lived in England, while Northern Ireland, Scotland, and Wales all had one patient each. The median age was 41 years old.  

Non–O157 data
During 2021 in England, 6,610 human fecal samples were received for testing and 1,234 were confirmed as non-O157 STEC cases, an increase of 46 percent compared to 2020. Of these, 786 culture positive cases of 83 serogroups were confirmed. Three people died.

The five most common serogroups were O26, O146, O91, O128ab, and O145. The main isolated type was STEC O26 on 145 occasions.

Of 1,234 confirmed non-O157 patients in England, 555 were female. The lowest incidence was in Yorkshire and Humber while the highest was in the London region and children younger than the age of 1 had the highest incidence of infection.

Overall, 274 out of 431 of confirmed non-O157 patients were hospitalized and 14 of 1,234 cases developed HUS. Of the HUS cases, O26 was isolated nine times and O145 twice. HUS patients ranged from 7 months to 29 years of age and eight were between 1 and 4 years old.

“Since 2018, the number of STEC O157 notifications has declined and the number of STEC non-O157 has increased two-fold (218 percent). Overall, there is an increase in STEC notifications, and the burden placed on public health and clinical services is also increasing, especially given the two-fold increase in hospitalization reported in 2021 for non-O157 cases,” said UKHSA.

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

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

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

Click here to go to the FDA page with links to details on specific alerts. See chart below for list of alert modifications.

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

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

A dozen people have fallen sick in recent weeks in a Salmonella outbreak in Denmark.

During March and April, 12 cases of Salmonella Typhimurium have been reported, said the Statens Serum Institut (SSI).

People were infected with the same type of Salmonella. Patients are between 5 and 80 years old with a median age of 35. Six are males and six are females. Patients have been reported from different parts of the country.

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

SSI is performing whole genome sequencing of patients’ Salmonella isolates and interviewing patients or relatives to try and identify a possible source of infection.

Whole genome sequencing of bacteria isolated from patients revealed samples were very closely related and all belonged to sequence type 19.

In 2022, 899 Salmonella cases were recorded in Denmark, which was up from 2021 and 2020 but down from 2019.

Salmonella caused 11 outbreaks in 2022, with three of them part of international incidents. The largest was a Salmonella Enteritidis outbreak, where 24 cases were reported between March and September. The source could not be identified, but chicken products from Poland were suspected.

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

Anyone who has 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.

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

Amy’s Kitchen Inc. of Petaluma, CA is recalling Amy’s Kitchen Enchilada Verde Whole Meal because of Listeria monocytogenes contamination.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on March 21, 2024, and is ongoing.

The recalled products were distributed in California, Connecticut, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Maryland, Missouri, North Carolina, Nebraska, New Hampshire, New York, teriaOregon, Pennsylvania, South Carolina, Texas, Utah, Washinton and Wisconsin.

Recalled product:

Amy’s Kitchen Enchilada Verde Whole Meal 10 oz. 12 pk Item # 000085

• Product Quantity: 8,563 cases
• Lot # 60D2522, Lot # 60H2222, Lot # 60J2622 
• Best Before: 04/2024, 8/2024, 10/2024

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

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

in the month after H5N1, bird flu spread to more humans, especially dairy cow herds, more experts in the United States are focusing more attention on the issue.

It was unexpected news last month that cows from a milking herd in Texas had tested positive for H5N1, but apparently, pasteurization of milk kills this specific virus.

 Meanwhile, the World Health Organization (WHO) is expressing “great concern” over the increase in bird flu cases in humans, Michigan health officials are warning against raw milk, and a prominent journalist is demanding more information from USDA.

These are among the reactions that have occurred since about April 1, when a second human bird flu illness was reported in the United States.

WHO has “great concern” that the bird flu virus might evolve and develop an ability to infect humans.

Michigan put raw or unpasteurized milk on the foods most susceptible to the bird flu virus.

Journalist Helen Branswell, writing for STAT, raises a lot of food safety implications from bird flu, including milk, raw milk, and possible spread from chickens to cattle and even people and/or pigs.

She reports an inevitable failure in either transparency or fast-response research.

USDA claims that since the bird flu outbreak began in early 2022,  the department has been practicing “timely and transparent release of information.”

Outside USDA, researchers are demanding the government gather samples on an ongoing basis to check for dangerous changes in the virus, but only a few genetic sequences from this outbreak have been uploaded to GISAID, the Global Initiative on Sharing All Influenza Data, 

Previously, it was known as the Global Initiative on Sharing Avian Influenza Data, a global science initiative established in 2008 to provide access to GISAID, an international database widely used by scientists. 

Genetic sequences are shared from early in the outbreak, which prevents outside scientists from monitoring if the virus has changed as it has moved from cow to cow or herd to herd.

 USDA said it has offered outside scientists copies of a sample virus for research purposes. The department offers that USDA is analyzing other virus outbreaks, and the Centers for Disease Control and Prevention sequences will be shared in the coming days.

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