Food Safety News

— ADVERTORIAL —

Nemis Technologies AG, a pioneering force in the field of pathogen detection, has unveiled the groundbreaking N-Light™ Salmonella Risk indicator test, marking a significant leap in real-world environmental monitoring in food processing facilities. The study, conducted in collaboration with Łukasz Richter, Product Manager at NEMIS Technologies AG, sheds light on the challenges associated with Salmonella detection and the critical importance of addressing these issues promptly.

Salmonella in food processing facilities: An ongoing challenge

Salmonella, a bacterial pathogen notorious for causing foodborne illnesses, poses a constant threat in food processing facilities. The prevalence of Salmonella varies based on factors such as the type of food processed, adherence to hygiene practices, and the efficacy of safety management systems, including Hazard Analysis and Critical Control Points (HACCP).

In an exclusive interview with Richter, a seasoned scientist with a background in industrial biotechnology and chemistry, insights were shared on the challenges posed by Salmonella in environmental monitoring. Despite stringent safety protocols, outbreaks linked to Salmonella still occur, necessitating surveillance, inspections, and testing to ensure the safety of the food supply chain.

The impact of delayed Salmonella detection on public health and industry reputation

The frequency of Salmonella detection in food samples directly influences the industry’s perception of food safety. Delayed identification can lead to severe consequences, including the rapid spread of infections and potential fatalities, particularly among vulnerable populations. The impact on the industry is substantial, with the risk of product recalls, financial setbacks, and legal repercussions.

Richter emphasized the importance of early identification in averting these risks. A delayed response not only increases the likelihood of persistent contamination within production facilities but also results in larger-scale product recalls, damaging both financial stability and reputation.

Challenges in traditional detection methods and the need for technological advancements

Traditional methods face challenges in detecting Salmonella due to the low concentration of bacteria in environmental samples and the complexities involved in viability and cultivation. Richter highlighted the need for innovative technologies, such as molecular detection methods and automated systems, to overcome these obstacles.

The interview emphasized the role of advancements in technology in revolutionizing Salmonella detection. Molecular methods like PCR, automated systems, and rapid tests contribute to faster and more accurate identification. This technological progress ensures a proactive approach to food safety protocols, minimizing the risk of contaminated products entering the market.

N-Light™ Salmonella Risk Indicator Test: A paradigm shift

In a significant stride towards addressing the urgency of Salmonella detection, Nemis Technologies introduced the N-Light™ Salmonella Risk indicator test. The study, set in a real-life egg processing facility, showcased the test’s exceptional selectivity and sensitivity.

Results from the study revealed the N-Light™ test’s ability to accurately detect Salmonella indicator organisms, including Klebsiella spp., Enterobacter spp., and Citrobacter spp., with no false positives. The test also exhibited a 100 percent positive detection rate for samples intentionally spiked with Salmonella Typhimurium.

The N-Light™ Salmonella Risk test, designed to fill the gap in environmental monitoring, sets a new standard for pathogen detection in food processing facilities. It provides food producers with a proactive tool for risk management, allowing for early identification of potential hotspots and enabling swift and targeted responses to mitigate risks.

Richter underscored the significance of this innovative solution, expressing hope that the N-Light™ Salmonella Risk test will not only revolutionize commercial options but also transform the industry’s perspective on Salmonella spp. environmental monitoring.

A proactive approach for food safety

The  study and interview emphasize the importance of a proactive, data-driven approach supported by advanced technologies in safeguarding public health, industry reputation, and the integrity of the food supply chain. Nemis Technologies’ N-Light™ Salmonella Risk indicator test emerges as a game-changer, contributing to a paradigm shift in addressing the urgency of Salmonella detection in food processing and enhancing overall environmental monitoring and risk management in the industry.

The number of food recalls rose slightly in Germany last year with more than 100 because of microbial contamination.

Federal states and the Federal Office of Consumer Protection and Food Safety (BVL) published 267 food recalls in 2023. This is similar to the 258 recalls in 2022 but up from 236 in 2021.

On more than 100 occasions, microbiological contamination was the reason for the warning, when including all 308 product recalls. Salmonella was again the most common cause, with 35 mentions but Listeria and E. coli also featured.

Other reasons for alerts included exceeding regulatory limits, unauthorized ingredients, allergens and foreign bodies. Exceedance of limit values was listed in 54 recalls, unauthorized ingredients in 61 recalls, foreign bodies in 46 recalls, and allergens in 32 recalls.

The top food categories involved in warnings were herbs and spices, meat and poultry products, and milk and dairy products.

In January 2024, there were 13 food recalls with seven of these due to potential microbiological contamination.

The online recall portal used in Germany is to be updated by summer 2024 and a mobile app will be available for consumers.

“The consistently high number shows that companies in Germany are complying with their legal reporting obligations. They now see public recalls as part of responsible management that demonstrates trustworthiness,” said Dr. Andrea Luger, head of BVL’s food safety department.

E. coli in flour risk
Meanwhile, the German Federal Institute for Risk Assessment (BfR) has provided updated information on E. coli in flour. The agency assessed the associated risk in 2019 and published an opinion in January 2020.

In October 2023, discussions on the topic took place at the BfR with representatives from the science sector, government bodies, food safety authorities, and industry. Attendees discussed the introduction of STEC via the feces of wild ruminants in the field, through organic fertilization and during the processing of grain into flour in mills.

An assessment made at the first expert meeting in November 2021, that the majority of flour is used as intended and that no damage to consumer health is expected from STEC if the usual heating steps are followed, is still valid.

However, infections can occur when raw dough for baking or ready-made dough is consumed and when food prepared with flour is insufficiently heated.

STEC in buckwheat, maize, rice, and green spelt flour will be investigated through sampling as part of zoonosis monitoring in 2024.

BfR said some questions regarding STEC in flour are still unanswered, and there is a need for further development of methods and measures, particularly with regard to pathogen diagnostics and risk mitigation.

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Forty more patients have been identified as part of a Salmonella outbreak linked to charcuterie meat products.

As of Feb. 15 the Centers for Disease Control and Prevention was reporting 87 patients across 30 states. The Salmonella I 4:I:- infections have resulted in the hospitalization of 18 patients. Illnesses started on Nov. 20, 2023. The patients range in age from less than 1 to 92 years old.

The true number of people sickened in this outbreak is likely much higher than reported so far because many people do not seek medical attention and those who do are often not tested for Salmonella infection. The CDC estimates that for every case of Salmonella infection diagnosed there are 29 cases that are not identified.

Epidemiologic and laboratory data show that charcuterie meat products from Fratelli Beretta are making people in this outbreak sick. Fratelli Beretta has recalled many brands of charcuterie meat products containing Coppa. Of 46 patients interviewed, 78 percent reported eating a variety of charcuterie meats.

The Minnesota Department of Agriculture collected one unopened package of the twin-pack of Busseto brand charcuterie sampler from a sick person’s home. Whole genome sequencing (WGS) showed that the Salmonella in the charcuterie sampler is closely related to bacteria from sick people. This suggests that people got sick from eating the charcuterie sampler.

The USDA’s Food Safety and Inspection Service collected Coppa products from Fratelli Beretta, which tested positive for Salmonella. Whole genome sequencing showed it is a different strain of Salmonella from ill people in this outbreak and the Antipasto collected by the Minnesota Department of Health.

Whole genome sequencing of bacteria from 87 people’s samples and one food sample predicted resistance to three or more of the following antibiotics: ampicillin, kanamycin, streptomycin, and sulfisoxazole. Most people with Salmonella illness recover without antibiotics. However, if antibiotics are needed, some illnesses in this outbreak may be difficult to treat with some commonly recommended antibiotics and may require a different antibiotic choice.

About Salmonella infections

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

Anyone who has eaten any recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever 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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By Adriene Cooper, Senior Events Manager, Food Safety Summit

Two brand new certificate courses will be offered at the 2024 Food Safety Summit including Preventive Controls for Human Foods 2.0 presented by the FSPCA and Active Managerial Control for Leaders presented by the Association for Food and Drug Officials (AFDO).  Both courses will begin on Monday, May 6, 2024, at the Donald E. Stephens Convention Center in Rosemont, Illinois. In addition, three returning courses including HACCP for Food Processing Personnel, Food Fraud Prevention, andCertified Professional – Food Safety (CP-FS) review course will be offered. The following are descriptions for these five pre-Summit courses: 

• NEW – Active Managerial Control (AMC) for Leaders – Join Steven Mandernach, Executive Director, Association of Food and Drug Officials for this new one-day AMC workshop for industry, designed to challenge franchisees and operations leaders by exploring the relationship between food safety culture, food safety management systems, and operational excellence within an organization. And best of all, the participants of this new AMC for Leaders workshop will have the option to access the AMC for Leaders Train-the-Trainer course, held virtually. Certificate of completion presented by AFDO.

• NEW – Preventive Controls for Human Foods 2.0 – Kathy Gombas, Senior Advisor, FSMA Solutions and Martin Bucknavage, Senior Food Extension Associate and Team Lead, Industry Food Safety and Quality, Penn State will lead this new 2.5-day course.  The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” This two-day course includes a certificate of completion presented by FSPCA.

• Certified Professional – Food Safety (CP-FS) Credential Review Course – This two-day course was developed by industry experts from across the country to provide participants with a review of the knowledge and skills necessary to pass the CP-FS Credential Exam. It also provides a solid overview of food safety standards and practices. This course provides the knowledge and skills necessary to help ensure safe food in any retail environment – as a quality assurance or quality control manager, a facility manager, a food-safe chemical supplier, or as a regulatory inspector/investigator.  This review course will be led by Melissa Vaccaro, Senior Food Safety Program Specialist for National Environmental Health Association (NEHA) who is presenting the course.

• Food Fraud Prevention Workshop and Certificate Course – Food fraud prevention is one of the most urgent and misunderstood food industry topics. This workshop begins with an overview of the food fraud problem before quickly shifting from “how to catch food fraud” to “how to prevent food fraud from occurring in the first place.” Building upon that overview, the afternoon will shift to conducting the food fraud vulnerability assessment. This assessment is a requirement for the Food Safety Certifications such as BRC, FSSC22000, IFS, SQF and others. These standards are based on the Global Food Safety Initiative (GFSI) benchmark. The workshop ends with a focus on the Food Fraud Prevention Strategy and full implementation of a management system.  John Spink, PhD, Michigan State University; Roy Fenoff, PhD, The Citadel; and Brad Evans, Anti-Counterfeiting Strategy Group will lead this one-day course with a certificate provided by the Food Fraud Prevention Think Tank.

• HACCP for Food Processing Personnel – This 20-hour class given over 2.5 days covers the information needed for writing a Hazard Analysis and Critical Control Points (HACCP) Plan, as required by USDA for FSIS-regulated meat, poultry, or egg products, or for those producing foods under GFSI-format third-party audits requiring a HACCP-certified individual to oversee their food safety plan. Participants will gain information for creating, implementing, and documenting a HACCP program. Donna Schaffner, Rutgers University Food Innovation Center, will lead this course along with Kara Mikkelson, Joseph Meyer and William Lachowsky. Certificate is provided by the International HACCP Alliance.

The pre-Summit courses include breakfast, lunch and breaks, books/training material and certificate. Multi-Day course registration includes access to the Food Safety Summit education sessions, exhibit hall, and networking functions during non-course hours. To take advantage of early bird pricing, click here, to register before Friday, March 31, 2024. 

The 2024 Food Safety Summit Education program will offer a wide range of topics impacting industry professionals including advancing leaders, best practice sharing for traceability, the life of an outbreak investigation, using big data and AI, and much more. On Wednesday and Thursday from 10:30 am–2:30 pm, there will be dedicated Exhibit Hall time for attendees to learn about new solutions, engage in small group discussions in the Community Hub, listen to interviews with industry leaders in the Podcast Theater, attend free presentations by food safety experts in the Solutions Stages and in the Tech Tent, enjoy lunch, and network. For access to the full program and for attendee registration, visit  https://www.food-safety.com/food-safety-summit. 

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A new E. coli outbreak under investigation by federal officials has been traced to cheese produced by a dairy that has been linked to outbreaks and recalls in the past.

The Food and Drug Administration and the Centers for Disease Control and Prevention are working with state and local health departments on the investigation that has already found 10 people with infections. Four people have been hospitalized and one has developed hemolytic uremic syndrome (HUS), a serious condition that can cause kidney failure. As of Feb. 16 there were sick people in California, Utah, Colorado and Texas.

Raw Farm brand raw cheddar blocks and shredded cheese products have been linked to the outbreak. The operation based in Fresno, CA, was formerly known as Organic Pastures and was associated with outbreaks and had numerous recalls of its unpasteurized, raw milk products under that name.

In 2023 Raw Farm unpasteurized products were linked to an outbreak of 20 Salmonella infections in two counties in California.

“This is obviously not the first time this operation has had problems with its products,” said Bill Marler an attorney and food safety specialist from Seattle, WA. “We sued them in 2006 when an E. coli outbreak then resulted in two children developing HUS.”

The scope of the current E. Coli outbreak is not yet known with the CDC and FDA investigations continuing.

The FDA reports that the implicated cheese was sold nationwide. Some outbreak victims reported having purchased the cheese at Sprouts Farmers Markets and Bristol Farms retailers but there may be other retailers selling the cheese. It is against federal law to sell raw dairy products across state lines.

Owners of Raw Farm have agreed to recall some lots of its cheddar cheese products.

Products associated with this outbreak, according to the FDA’s outbreak announcement, are “Original Flavor” all sizes of blocks and shredded packages, and “Cheddar with added Jalapeño Flavor” all sizes of blocks and shredded packages.

Federal court action

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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The Appellate Division, First Department of the New York Supreme Court, has ruled that an E coli victim’s lawsuit against the  Chopt Creative Salad Co. LLC may go forward.

The nine-year-old legal action by Plaintiff-Respondent Alison Goldman named the Chopt Creative Salad Company as the  Defendant-Appellant in the Bronx court after Goldman became ill after eating after eating a half salad sandwich at a Chopt restaurant on April 18, 2015.

Bronx Judge Leticia M. Ramirez was the first to deny Chopt’s motion for summary judgment to dismiss the Goldman complaint. The trial judge’s ruling is upheld, allowing the lawsuit to proceed.

Chopt Salad has about 79 locations in the United States, with 19 locations in New York State, where it is headquartered.  Chopt Salads reports annual revenues of about $100 million.

Alison Goldman began suffering from gastrointestinal distress about 9 to 11 hours after consuming the sandwich at a Chopt restaurant.

Ultimately, she went to an emergency room. “After several days of worsening symptoms, her doctors discovered that she had contracted an enteropathogenic E. coli infection (EPEC), and they diagnosed her with, among other things, hemolytic-uremic syndrome (HUS) driven by the infectious process, the appellate court said.

“Defendants failed to establish prima facie either that the spinach in the salad sandwich plaintiff ate at their restaurant was not contaminated or that any contamination did not cause plaintiff’s illness. The proffered evidence of non-contamination, including the tests reflecting that the spinach supplied to Chop’t was free of other pathogens, the fact that no other diners reported any illness, and the fact that no employees took extended absences in the month before the incident, is circumstantial and not dispositive,” it continues.

“As to causation, the plaintiff’s submissions, which included deposition testimony, a laboratory test reporting the presence of EPEC in the plaintiff’s stool, medical records including the observations and conclusions of her treating physicians, and expert opinions from a medical doctor and a microbiologist, sufficiently raised a triable issue of fact without resorting to speculation 

 “Contrary to the defendant’s medical expert, who opined that the plaintiff’s symptoms indicated that she had atypical HUS not caused by infection with a foodborne pathogen, the plaintiff’s medical expert concurred with her treating physicians that she had typical HUS caused by her EPEC infection. Conflicting expert affidavits raise issues of fact and credibility that cannot be resolved on a motion for summary judgment, “ it said.

“Defendants’ further arguments cast doubt on the strain of E. coli detected in the laboratory tests and the incubation period of EPEC, which are unavailing. Defendants’ expert acknowledges that it was unlikely the laboratory erred, and all experts agreed that EPEC could cause symptoms as soon as four hours after ingestion.”

The New York appellate decision was entered on Feb. 13, 2023.

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According to a study, an outbreak of ciguatera poisoning from contaminated fish affected 19 people on a ship in Australia.

The food poisoning outbreak was reported to the Central Queensland Public Health Unit in December 2021.

A bulk carrier sailing from Higashiharima, Japan, to Gladstone, Australia, reported an incident of sudden illness, with 19 of 20 sailors on board having a combination of gastrointestinal and neurological symptoms.

All 20 sailors consumed a self-caught barracuda and squid prepared by the ship’s cook the day before. Leftover samples of the fish and squid were sent for testing. According to the study published in the journal Communicable Diseases Intelligence, the barracuda sample contained ciguatoxins.

Mainly mild cases
Most crew members who fitted the definition of a probable case complained of sudden onset of nausea, vomiting, diarrhea, abdominal pain, fatigue, muscle pains and aches and a variety of neurological symptoms including paraesthesia, ataxia, and a metallic taste in the mouth. They were males from the Philippines, aged 26 to 54 years old. No samples of the symptomatic individuals’ stool or vomit were available. Paraesthesia describes a pricking, burning, tingling or numbing sensation. Ataxia can affect coordination and balance.

Most cases were mild and did not require emergency department review or hospitalization. For five sailors who ate the meal, inpatient medical management was needed. One person had an underlying acute kidney injury resulting from dehydration, which led to three days’ admission for intravenous therapy but a subsequent full recovery.

“We suggest that the combination of gastrointestinal symptoms and paraesthesia in at least 40 percent of the affected consumers of ocean fish could be used to classify a foodborne outbreak in the eastern seaboard of Australia as highly likely due to Ciguatera poisoning,” said scientists.

The crew could not access testing facilities to check potential food contamination with ciguatoxin. The previously available commercial CiguaCheck test kits were proven to be unreliable and operator-dependent. Portable smartphone-controlled amperometric or electrochemical immunosensors show potential, but the multi-step sample extraction and purification process is complicated, according to the study.

Raising awareness of Ciguatera
Given the route of the bulk carrier sailing from Higashiharima to Gladstone, it could have passed through the Marshall Islands, which is classified as a prohibited fish supply region by the Australian Seafood Handling Guidelines.

Based on current literature, there is a correlation between the clinical picture of Ciguatera poisoning and the area where contaminated fish is caught. For example, Pacific region Ciguatera poisoning tends to trigger more neurological disorders, and Caribbean region Ciguatera poisoning leads to a greater rate of gastrointestinal symptoms, according to the study.

Researchers said efforts should be directed toward health promotion initiatives, including raising awareness among the general public, marine personnel, and physicians. They also suggested establishing policies imposing limits on species of fish and fishing regions.

Ciguatoxins are not destroyed by cooking, freezing, or canning processes. Symptoms appear within hours of consuming contaminated food, lasting a few days. They include vomiting, diarrhea, muscle weakness, and dizziness. Some people suffer from itching, tingling, or blurred vision; others find cold things hot and hot items cold.

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Scientists have called for Chagas disease to be included in new estimates of the global burden of foodborne disease. 

Chagas disease, caused by infection with the parasite Trypanosoma cruzi, has a complicated transmission cycle with many infection routes. The disease mainly occurs in Latin America but is rising in other regions, such as North America and Europe.

Foodborne transmission may occur from consuming meat or blood from infected animals or ingesting other contaminated foods, such as fruit juice.

Researchers said it was important that Chagas disease was not overlooked in work on the health burden of foodborne infections simply because of its relatively restricted geographical area.

It was omitted from the original World Health Organization (WHO) estimates of foodborne disease published in 2015 due to a lack of resources. These figures are being updated by the Foodborne Disease Burden Epidemiology Reference Group (FERG), with publication expected in 2025.

Higher burden than other pathogens
Preliminary calculations suggest a burden of at least 137,000 Disability Life Years (DALYs), but this does not consider the greater symptom severity associated with foodborne transmission, said scientists in the PLOS journal Neglected Tropical Diseases.

This burden is lower than the previously estimated figure of 273,000 DALYs. Still, it exceeds the DALY burdens in the 2015 estimates for 11 of 15 pathogens, including Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Fasciola spp., Giardia, Listeria monocytogenes, Shiga toxin-producing E. coli, Staphylococcus aureus, and Trichinella.

Researchers said using source attribution alone to determine the foodborne proportion may underestimate the higher disability and mortality associated with this infection route.

An estimated 6 to 7 million people are infected with Trypanosoma cruzi worldwide, with about 10,000 deaths annually. Mortality from vector-borne Chagas disease is estimated to be between 5 and 10 percent, while the foodborne infection route is said to be associated with 8 to 40 percent mortality.

Increasing evidence
Growing evidence suggests that foodborne transmission of Trypanosoma cruzi occurs as commonly as vector-borne infection, and foodborne infection results in more severe disease.

However, although foodborne Chagas disease is gaining recognition, the importance of this infection route is not widely understood. Many articles continue to be published in which foodborne transmission is not included in the introductory text, or oral transmission is described as infrequent.

In foodborne disease, acute symptomatic Chagas disease occurs in nearly all patients, with nearly 100 percent experiencing fever; other common symptoms include muscle pain, headache, leg and/or facial swelling, pericardial effusion, and abdominal pain. Other issues, such as diarrhea, skin rash, palpitations, and hemorrhagic jaundice, have also been reported.

The reasons for differences in clinical outcomes based on transmission route may be due to a greater parasitic load associated with oral infection, according to the study.

“Even preliminary conservative estimates suggest that the burden from foodborne Chagas disease is greater than other foodborne diseases with a global distribution. Exclusion of foodborne Chagas disease from the etiology-based burden of foodborne disease estimates may result in errors when risk ranking these diseases to prioritize interventions in endemic countries,” said scientists.

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The Arizona House Of Representatives is advancing House Bill 2042, much like a proposed law the governor vetoed last year.

H B 2042, concerning the preparation and sale of so-called cottage food, is sponsored by State Rep. Travis Grantham, R-Gilbert. It is now a House Engrossed bill that expands the foods that meet an exemption for cottage food products so long as requirements are met. Among other things, the law would make homemade and certain other foods exempt from state licensing and inspection

Arizona began the 2nd Regular Session of the 56th Legislature on Jan. 8. Action on H B 2042 is turning to the State Senate with an adjournment scheduled for April 20.

The bill calls for the Director of the Department of Health Services (DHS) to adopt rules for overseeing cottage food and drinks sold at retail, including standards for producing, labeling, serving, and transporting food products. 

State laws and rules would also prescribe requirements for food preparers, including training courses, certification, and registration with an online DHS registry. Rules prescribe sanitary conditions for warehouses, restaurants, and other premises, including trucks or vehicles where food or drink is produced, stored, served, or transported.

It exempts food and drink served at noncommercial social events such as potlucks, home cooking schools, and cottage food products. Cottage food products prepared in a home kitchen may be offered for commercial sale only if the products are not potentially hazardous and do not require time and temperature control for food safety, among other things.

Approved cottage food products will include cakes, cookies, breads, jams, and jellies from allowable fruits. Potentially hazardous foods fall under retail food regulatory oversight, which requires the products to be prepared in a licensed commercial kitchen. 

Federal law and regulations require inspection of poultry, poultry products, meat, and meat products but exempt products from producers that slaughter fewer than 1,000 poultry in a calendar year and operations conducted at retail stores and restaurants if requirements are met.

A similar bill, HB 2509, was introduced in the 56th Legislature, 1st Regular Session, and was vetoed by the governor. It also addressed the preparation and sale of cottage food.

This year’s bill:

1. Expands the foods that meet the cottage food product exemption to those potentially hazardous or require time or temperature control for safety if exempt under federal regulations.

2. Authorizes the sale of cottage food products that meet federal regulations, including:

a) poultry, poultry byproducts, or food products if the producer raised poultry under the 1,000-bird exemption; and

b) poultry, poultry byproducts or food products and meat, meat byproducts, and food products from an inspected source under federal law. 

3. Specifies that alcoholic beverages or foods that contain the product, unpasteurized milk, fish, meat, and poultry and their byproducts do not meet the definition of cottage food product unless the sale is allowed by federal law as specified above. 

4. Home kitchen means either a) a residential home kitchen with 1,000 square feet or less or b) a kitchen in a facility for individuals with developmental disabilities. 

5. Stipulates that potentially hazardous means a cottage food product does not meet the Federal Food and Drug Administration (FDA) requirements. 

6. Defines a third-party food delivery platform as an online business that acts as an intermediary between consumers and food facilities to submit food orders by a consumer to a participating food facility and to arrange for order delivery. 

7. Places current law requiring labels, list of ingredients, registration number of food preparer, pertinent statement regarding allergens, and other disclosure information in a separate article titled Cottage Food Products. 

8. The label is required to be clear and legible and to include a webpage address provided by DHS for the consumer to report foodborne illness and verity registration status. 

9. Outlines notification requirements for online sales of cottage food products. 

10. Prohibits the food preparer from storing food or the associated preparation equipment outside the home. 

11. Requires cottage food products that do not contain dairy, meat, or poultry to be sold and delivered to the consumer by the food preparer or agent, including a third-party vendor or carrier. 

12. Requires cottage food products that are dairy or that contain meat or poultry to be sold by the preparer in person or remotely, including over the internet and delivered to the consumer in person. 

13. Requires cottage food products that are potentially hazardous or require time or temperature control for safety to be maintained at the appropriate temperature when transported, but not more than once or longer than two hours. 

14. Requires third-party vendors to sell cottage food products in a separate section of the store or display case with a sign that indicates the product is homemade and exempt from state licensing and inspection. 

15. States that a cottage food product may not be used as an ingredient in food sold at retail or include marijuana or its by-products. 

16. Stipulates that a home kitchen cannot be used as a commissary for purposes of a mobile food vendor. 

17. Declares the provisions are no more restrictive than pertinent federal laws. 

18. Specifies that the requirements do not: a) impede DHS from investigating foodborne illness; b) change the requirements for brand inspections, animal health inspections, or food inspections required by state or federal law;  c) change the requirements for the sale of milk, milk products, raw milk or raw milk products; or d) affect any county or municipal building or zoning code or ordinance. 

19. Provide direction to DHS for rule-making, including recertification requirements and enforcement guidelines. 

20. States that a county is not required to enforce the provisions. 

21. Declares the provisions do not prevent DHS and local health, public health services, or environmental agencies from entering into a delegation agreement for enforcement purposes.

22. And makes technical and conforming changes. 

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Researchers have shared findings from Cryptosporidium surveillance in Sweden from 2018 to 2022.

A national microbiological surveillance program was implemented in 2018 to increase knowledge of the molecular epidemiology of human cryptosporidiosis to better understand transmission patterns and potential sources.

Cryptosporidium-positive fecal and DNA samples from domestically acquired infections were collected. Between 2018 and 2022, 1,654 samples were analyzed, and 11 species were identified, with the majority being Cryptosporidium parvum. All 21 counties in Sweden reported cases of Cryptosporidium parvum.

Cryptosporidiosis has been a notifiable disease in humans since 2004. Incidence increased from 0.8 per 100,000 inhabitants in 2005 to 6.8 cases per 100,000 in 2022. The rise is due to better diagnostic tools and more awareness and knowledge of the disease.

Cryptosporidiosis was the most common notifiable parasitic disease in 2022. According to a study published in the journal BMC Infectious Diseases, the notification rate is high compared to other European countries.

Between 2018 and 2022, 3,684 cryptosporidiosis cases were reported to the national mandatory notifications system (SmiNet), of which 2,639 were domestic, 950 had travel history, and 95 had no information. During this period, 1,850 samples were sent to the Public Health Agency of Sweden (Folkhälsomyndigheten) for typing, and 1,654 were further analyzed.

The majority of cases were reported between July and December. The submitted samples ranged from 3 months to 98 years old. A total of 57 percent were from women and 43 percent from men. Adults aged 25 to 44 had the highest notification rate from 2018 onwards.

Outbreak details

More than a dozen outbreaks were identified between 2018 and 2022. Most were foodborne, and some were due to contact with infected animals. Two large outbreaks affected more than 100 people. In 2019, unpasteurized contaminated juice was behind 122 illnesses, and in 2022, frisée salad was the suspected source of 107 illnesses.

All outbreaks except one were caused by Cryptosporidium parvum. A Cryptosporidium mortiferum outbreak affected three people in October 2019.

Sweden is currently experiencing an outbreak of Cryptosporidium with 76 cases. Officials believe the source of infection is a type of fresh food that is no longer available in stores.

Since mid-December 2023, infections have been reported from 14 regions, mainly from Halland and Jönköping. Typing of 16 samples showed that 13 belonged to the same type of Cryptosporidium, which indicates that cases have a common source of infection. Of outbreak cases, 73 percent are women, the median age is 41, and 81 percent are in the 20 to 59 age group.

In the study, subtyping revealed seven subtype families of Cryptosporidium parvum and 69 different subtypes, including 11 new ones. Several Cryptosporidium parvum subtypes and many different subtypes and subtype variants were commonly detected, suggesting a high level of diversity.

During the COVID-19 pandemic in 2020, when travel abroad was restricted, no domestic Cryptosporidium hominis infections were found, suggesting that many cases are contracted abroad and occasionally cause secondary domestic transmission.

Researchers said the approach to detect cryptosporidiosis may need to change from suspicion of parasitic infection to more symptom-based diagnostics, which may increase disease detection in Sweden and other countries.

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Authorities in Finland have assessed the food poisoning risk associated with medium-cooked ground beef patties made from Finnish meat and served in food service outlets.

Medium-rare or medium-done ground (minced) beef patties are associated with the potential for microbiological contamination, especially from Shiga toxin-producing E. coli (STEC). In recent years, illnesses caused by STEC have increased to just under 300 in 2022.

The Finnish Food Authority (Ruokavirasto) found that the proportion of ground beef patties greatly influenced the risk of people getting sick served medium and how hot they were heated. The agency recommends that such patties be served fully in restaurants but also has advice if an outlet wants to sell them medium-cooked.

Modeling risk of illness
If 12 percent of patties were cooked medium to an internal temperature of 55 degrees C (131 degrees F), there would be 100 illnesses per 100,000 residents in Finland per year. If all ground beef patties were served fully cooked, only 3 of 100,000 people would get sick per year. These cases would be caused by cross-contamination in the kitchen.

If all ground beef patties are cooked to perfection, it was predicted that 178 people would fall ill annually. If patties are medium-cooked at 55 degrees C for six minutes, there would be about 30 times the number of sick people. If the internal temperature of medium-ground beef steaks were 60 or 65 degrees C (140 to 149 degrees F), the amount of sick people would be significantly lower.

Data for the risk assessment came from the Finnish Food Authority’s registers and a survey of food establishments with 27 responses. Serving medium-cooked ground steaks appeared to be relatively common. Outlets were either unfamiliar with recommendations on preparing ground beef steaks or did not follow them for various reasons.

Many parts of the model are based on past results published in the literature. As there was no recent research, the STEC prevalence in beef was assumed to be the same as in beef carcasses, which is likely to be overestimated. Scientists said the lack of information causes uncertainty in the results.

A study also looked at how STEC is transferred from the surface of artificially contaminated roast beef to the inner parts of the meat when surfaces are removed. Surface removal only worked when the level of contamination was low. Even then, some tested roasts were still positive.

The environmental department of the Oulu region recently revealed that risk management plans for ground beef steaks served medium in restaurants needed improvement.

Findings showed that customers received information about the doneness of the steak but were not told about the E. coli risk. The microbiological quality of raw meat was good, but STEC was found in two of the 12 samples. Restaurants must put risk management methods in writing. Inspections found that only one of 12 sites had described such written measures as part of self-monitoring.

Sushi control findings
In a separate control operation, officials from Helsinki, Porvoo, Espoo, and Keski-Uusimaa have looked at sushi quality.

177 samples were taken in 2023 from 59 restaurants and 30 stores where sushi was prepared for the public. Regarding microbiological quality, 142 samples were good, 22 were described as avoidable, and 13 were bad. The avoidable samples are still safe to eat. Thirteen repeat samples were taken due to poor initial results. More samples were taken from restaurants, but the quality of sushi made in stores was slightly better. Temperature control, sushi pH, and shelf life were also assessed.

Bacillus cereus was the cause of one lousy sample result. Listeria monocytogenes were detected thrice but at levels below 100 colony-forming units per gram (CFU/g). Officials urged the Finnish Food Authority to translate sushi preparation guidelines into different languages to help with instructions and advice given to operators.

“A lot of unheated ingredients are used in sushi, which may partly be the reason for poor sample results. Hygienic handling and storing raw materials and using fresh ingredients are important in ensuring sushi quality,” said the control report.

A similar survey was done in Lappeenranta and Imatra in the summer of 2023. From 23 samples, ten were rated as good, nine as avoidable, and four as bad.

Bacillus cereus was found twice, and Coagulase-positive staphylococci was found thrice. Low levels of Listeria monocytogenes were detected in one sample. Deficiencies were found in sushi’s temperature control, the surfaces’ cleanliness, and the raw materials’ cooling and freshness.

Operators were given written instructions and asked to consider sample results as part of self-monitoring. All detected issues were corrected.

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The number of children sick in a severe E. coli outbreak in France linked to raw milk cheese has risen to 11.

The 11 hemolytic uremic syndrome (HUS) cases were reported in late 2023. HUS is a severe complication associated with E. coli infections that causes kidney failure. Santé publique France surveillance on HUS only covers children younger than 15 years old in the country, so there could be other sick people in the outbreak.

Five young children attending the Minimes crèche in Toulouse had to be hospitalized in November. Stool cultures revealed Shiga toxin-producing E. coli (STEC) infection. Cheese has tested positive for E. coli O26.

The other six children with HUS infected with the outbreak strain are unrelated to the crèche and live in different regions.

Speaking to different French media outlets, the parents of two girls, Élise, aged 7, and Clara, 18 months old, revealed how their children had been affected and their ongoing health issues.

French authorities act
In November and December, an investigation was carried out by Santé Publique France, the National Reference Center for E. coli, the General Directorate of Food (DGAL), and the General Directorate of Health (DGS) following the identification of children suffering from HUS, infected with a common strain and who lived across the country.

The investigation led to a withdrawal and recall of raw milk cheese in mid-December. This covered cheeses such as morbier, raclette, and tomme, which were manufactured by the company Route des Terroirs. The cheese was distributed throughout France and manufactured until Oct. 11, 2023.

Epidemiological, microbiological, and traceability work found a link between some patients and Morbier cheese produced by Route des Terroirs. However, officials added they haven’t ruled out other sources of contamination.

Health authorities said raw milk and cheeses made from raw milk should not be consumed by young children, particularly those under 5, pregnant women, and immunocompromised people.

In 2022, there were 37 STEC outbreaks in France, more than half the total reported in Europe. A total of 473 cases were recorded, up from 298 in 2021.

Overall, 252 HUS cases were recorded compared to 128 in 2021. This included 57 confirmed and two probable patients in the Nestlé Buitoni frozen pizza outbreak.

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In the past week, the number of children affected by extremely high levels of lead in certain cinnamon applesauce pouches has grown.

On Feb. 13, the Centers for Disease Control and Prevention reported that as of Feb. 9, it had received reports of 101 confirmed cases, 284 probable cases, and 37 suspected cases for 422 cases from 44 different states. That is up from 413 total cases in 43 states reported on Feb. 2.

The Food and Drug Administration has seen a leveling off in the reports it has received. As of Feb. 13, the agency had 90 reports, the same number reported in late January. The CDC and FDA use different reporting structures, and cases may overlap, so the agencies’ numbers should not be added together.

Reports of elevated lead levels in children who ate the applesauce from the implicated pouches began in the fall of 2023. Health officials in North Carolina reported those findings to federal officials, and the investigation began a few weeks later.

Three brands of cinnamon applesauce pouches were affected in the United States and have been recalled. Those brands are Wanabana, Schnucks and Weis. The products have a long shelf life, so health authorities are still urging parents to check their homes for the recalled products.

About lead poisoning

Parents and caretakers should consult a healthcare provider and ask for blood tests if they suspect a child may have been exposed to the recalled cinnamon applesauce products. 

Short-term exposure to lead could result in the following symptoms: headache, abdominal pain/colic, vomiting, and anemia. 

Longer-term exposure could result in additional symptoms: irritability, lethargy, fatigue, muscle aches or muscle prickling/burning, constipation, difficulty concentrating/muscular weakness, tremors, and weight loss. 

Permanent consequences can lead to developmental delays and brain damage.

The investigation

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

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

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

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

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

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

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

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The U.S. Food and Drug Administration (FDA) is responsible for ensuring that the nation’s domestic and imported seafood supply is safe, sanitary, wholesome, and honestly labeled. 

The agency recently provided access to content about seafood, including fish and shellfish, from across the Food section of FDA.gov. 

These links are grouped for target audiences, including access to up-to-date consumer information and advice, guidance documents, regulations, and science and research content.

The Highlights

• New Draft Guidance for Industry: Recommendations for Collecting Representative Samples for Food Testing Used as Evidence for Release of Certain Fish and Fishery Products Subject to Detention Without Physical Examination (DWPE) and Removal of a Foreign Manufacturer’s Goods from DWPE February 2024
• This Draft Guidance is intended to provide recommendations for collecting a representative sample for testing when fish and fishery products are subject to detention without physical examination (DWPE) due to the appearance of adulteration caused by pathogens, unlawful animal drugs, scombrotoxin (histamine), and/or decomposition.
• Guidance for Industry: The Seafood List FDA’s Guide to Determine Acceptable Seafood Names August 2023
  The Guidance document has been updated to include language for ease of understanding as well as examples to include the use of “Kanpachi (Ocean-Farmed)” per regulatory requirements.
• FDA Signs Partnership with Ecuador to Enhance Safety of Shrimp Imports 
  On August 24, 2023, the FDA signed the first of its kind Regulatory Partnership Arrangement (RPA) with Ecuador’s seafood regulatory authority to strengthen food safety in shrimp intended for the U.S. market. Shrimp is the most consumed seafood in the United States, the vast majority of which is imported. Ecuador is one of the leading exporters of aquacultured shrimp to the United States.
• Activities for the Safety of Imported Seafood (PDF) March 2023
  This report details how established FDA regulations and innovative programs and technology are employed to help ensure the safety of imported seafood.
• The FDA Moves into Third Phase of Artificial Intelligence Imported Seafood Pilot Program August 2022
• FDA Shares Results on PFAS Testing in Seafood
• Enhancing the Safety of Imported Shrimp Through Regulatory Partnerships A conversation with Steven Bloodgood, Acting Director, Division of Seafood Safety and Fazila Shakir, Staff Director, Regulatory Cooperation and Partnerships.
• Updated Fish and Fishery Products-Hazards and Controls Guidance

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The World Health Organization (WHO) has published guidance to help national authorities design and implement risk-based food inspection systems.

Risk-based inspection aims to use resources more efficiently and modernize systems through a scientific and risk-based approach focused on food products and businesses that pose the highest risk to consumer health. It provides opportunities to build systems to prevent food safety incidents by identifying risk factors and assessing the effectiveness of control measures.

Inspections ensure that food businesses implement appropriate processes, collect evidence, and verify compliance with standards to ensure what they produce is safe. Many countries face a lack of resources to inspect food factories.

The Western Pacific region has an estimated 125 million foodborne disease cases and more than 50,000 deaths yearly, based on the most recent figures published in 2015.

Moving to risk-based systems
The document, with examples and case studies, covers understanding risk prioritization tools to categorize the risk of food and establishments and how to estimate inspection frequency. As risks in food processing are particular to each country and supply chain and the characteristics of producing establishments, the guidance can be adapted to suit the country’s needs.

The first step in designing a risk-based inspection system is to decide on the scope, and the second is to collect information on food establishments and the products they make. This could involve pilots in specific sectors. Then, foods and businesses need to be categorized by risk before inspection frequencies are assigned. Raw meat, fish, oysters, poultry, and milk are high-risk foods.

One of the main risk factors in evaluating establishments is the size and volume of production. It is also essential to keep records of previous inspections to enable follow-up of issues.

Communication should be established with industry and other actors in the supply chain to explain the new model and establish a staggered implementation schedule. Once the system is in place, reviews must be carried out to improve, adapt, and correct aspects of the model.

Once inspection results are obtained for the period considered, risk scores must be analyzed to assess the performance of each establishment and the situation of the sector or production chain to set new inspection objectives and reformulate controls. Sites with a higher risk score should be subject to more inspections in the following year.

“The keys to a successful risk-based inspection system start with political commitment and an adequate regulatory framework to support the process, designing the model based on the collection of adequate and relevant information, and periodically subjecting the model to a process of adjustment to allow for continuous improvement of the system.”

WHO EU AMR focus
Meanwhile, WHO Europe has renewed its cooperation with the Collaborating Centre for Antimicrobial Resistance in Foodborne Pathogens and Genomics at the Technical University of Denmark (DTU).

The aim is to strengthen understanding and response to antimicrobial resistance (AMR) in food. Conducting surveillance on resistant pathogens helps scientists understand where they started, what they are resistant to and how they are spreading.

AMR occurs when bacteria, viruses, fungi, and parasites no longer respond to medicines, making infections more challenging to treat. Resistant pathogens can spread to people via contamination during the slaughter and processing of animals for meat, contaminated fruits and vegetables, and unsanitary or inadequate food preparation.

Work has included the development of laboratory protocols and guidance and training to strengthen countries’ surveillance and response systems for foodborne diseases and AMR.

Using existing foodborne disease surveillance methods and whole genome sequencing enables scientists to more accurately determine the source and transmission of pathogens and learn about the genes and mutations causing resistance to antimicrobial medicines.

Dr. Danilo Lo Fo Wong, WHO Europe’s regional adviser for control of AMR, said the burden of AMR in foodborne disease was a growing threat.

“Strong partnerships with collaborating centers like the DTU National Food Institute are vital, giving WHO the evidence to guide member states in making policies and formulating strategies to control AMR in foodborne diseases. The DTU National Food Institute also makes a valued contribution towards building capacity to improve surveillance in countries.”

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Soybean and cotton farmers using dicamba are reeling after a federal judge revoked the national permit for the popular herbicide.

It works for them because crops are genetically modified to resist the herbicide dicamba, and weeds in those fields are sprayed without harming the soybeans or cotton plants.

Deliveries of the weedkiller and the crop seeds engineered to withstand it were already being delivered to farms for the 2024 crop season when a federal judge barred its use in the United States last week.

Three manufacturers are also impacted by the court decision — Bayer, BASF, and Syngenta. The drift-prone dicamba pesticide has long been among their most popular and, at the same time, controversial projects.

Soybean and cotton farmers are turning to their associations, seeking help from the U.S. Environmental Protection Agency (EPA), which had issued the now-revoked permit.

Pesticide is the primary weapon in the war on weeds. For example, soybean farmers rely on post-emergent dicamba to manage yield-robbing weeds, which have the potential to destroy more than half of a crop’s yield and inflict more than $15 billion in damages to U.S. soybean crops if not controlled,  Some weed varieties, such as palmer amaranth, can exact catastrophic yield losses of nearly 80 percent without pesticide use. 

The American Soybean Association and state soybean groups from about half the states were quick to write EPA Administrator Michael Regan as soon as the federal court ruling dropped. It’s up to Regan to decide whether to appeal or seek a stay of the order.

The Soybean associations called it a “deeply flawed order” and urged Regan to appeal the decision. The letter to EPA also points out that for the upcoming 2024 growing season, about 45 percent of acres planted in soybeans — more than 37 million acres — are expected. to be planted with soybean varieties of the pesticide.

The letter also urges the EPA to issue an “existing stocks” order to allow the use of “all volumes of low-volatility dicamba.”

The winning side plaintiffs in the court action were the National Family Farm Coalition, the Pesticide Action Network, the Center for Food Safety, and the Center for Biological Diversity. Legal counsel from the Center for Food Safety and Biological Diversity represents them.

The ruling was by the U.S. District Court of Arizona in Tucson. It overturned EPA’s 2020 approval of the pesticide, which included additional application restrictions that the plaintiffs argued failed to prevent the ongoing drift damage.

They claimed dicamba use is causing far-reaching harm and pointed to USDA’s estimates that as many as 15 million acres of soybeans were damaged by dicamba drift.

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A cheese company linked to an E. coli outbreak in the United Kingdom has been allowed to restart sales of products.

Mrs Kirkham’s Lancashire Cheese can resume selling batches of five raw milk cheeses made on or after Oct. 1, 2023. This includes the mild, creamy, tasty, mature, and smoked Lancashire varieties, plus Waitrose and Partners, Farmhouse Kirkham’s Lancashire Cheese. 

However, any of these cheeses put on the market up to and including Feb. 5, 2024, should not be eaten and must be returned to the place of purchase for a refund.

There are now 36 cases of Shiga toxin-producing E. coli (STEC) O145 linked to the outbreak, up from 30 in an earlier update. The UK Health Security Agency (UKHSA), Public Health Scotland (PHS), and other agencies are investigating the incident.

Sick people live in England, Wales and Scotland. They fell ill from late July 2023, with the majority in December and all had symptom onset before Dec. 24, 2023.

Of 19 people with information available, a dozen reported bloody diarrhea, and 11 have been hospitalized. One person developed hemolytic uremic syndrome (HUS), and another died.

For 30 cases where information is known, 15 are female, and 15 are male, with ages ranging from 7 to 81 and a median of 35 years old. 

Negative testing
More than 40 samples of milk and cheese made by Kirkham’s over five months have been tested since the investigation began, and none showed evidence of the outbreak strain, according to the company.

The cheesemaker added that of 31 people infected with the outbreak strain, only eight said they had consumed Kirkham’s cheese as one of other foods before infection, and seven of these had a mixed cheese and charcuterie plate served by another firm.

Graham Kirkham said: “The suspect pathogen is a member of a class of organisms, so-called non-O157 STEC, for which no accredited commercial tests are currently available, and this is an issue not just for raw milk cheesemakers, but other food suppliers as well.

“With this in mind, and because food safety is of the utmost importance to our business, we are working with the technical experts at the Specialist Cheesemakers’ Association on a review of all our milk production and food safety management systems, making sure that even the smallest risk is identified and dealt with,” he said.

Ongoing investigation
In January, Jenny Harries, UKHSA chief executive, told an agency board meeting that the outbreak strain was associated with “higher than typical” medical complications.

“Epidemiological investigations remain ongoing, and we are working closely with the Food Standards Agency and our devolved counterparts to progress food chain investigations. Alongside partner agencies, we continue managing two further STEC outbreaks from a different serogroup.”

Tina Potter, head of incidents at the FSA, said the company had narrowed down the product recall notice issued in December.

“We will continue to support the local authorities and businesses actively working with us as part of our ongoing response to the outbreak. We continue to urge consumers to check if they have any of these products and ensure they follow the advice and avoid eating any cheeses identified in the updated product recall information notice.”   

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With severe weather predicted across the United States, public health officials are urging consumers to practice good food safety during power outages.

One important thing to remember is that placing perishable food outside in snow  does not provide the proper cooling to keep food safe.

The Food and Drug Administration also lists the following food safety measures for those experiencing power outages.

Be Prepared and Plan Ahead

Use a refrigerator and freezer thermometer, and check it regularly to ensure that the refrigerator temperature is at or below 40 degrees F and the freezer is at or below 0 degrees F.

Plan for ice. Know where you can get dry or block ice. Also make ice cubes and freeze containers of water or gel packs to help keep food cold when there is a loss of power.

Keep coolers on hand to store refrigerated food if the power will be out for more than 4 hours.

Freeze refrigerated items that you may not need immediately, and group foods close together in the freezer.

Stock your pantry with a few days’ worth of ready-to-eat foods (those that can be consumed without cooking), that do not require refrigeration, frozen storage, or special preparation.

If the Power Goes Out  

Cold temperatures slow the growth of harmful bacteria. Keeping food at safe temperatures is key to reduce the risk of foodborne illnesses.

Keep refrigerator and freezer doors closed as much as possible. The refrigerator will keep food cold for about 4 hours, and a full freezer will keep the temperature for approximately 48 hours (24 hours if half full) if the doors remain closed.

Use ice (dry or block ice, or ice cubes) and frozen containers of water or gel packs to keep your refrigerator and freezer as cold as possible.

When Power is Restored

Before eating any food after a power outage, check the temperatures inside your refrigerator and freezer.

If the power was out for 4 hours or less, refrigerated food should be safe as long as the doors were kept closed. When the power comes back on, check the temperature in the refrigerator or of the food.

Perishable foods such as meat, poultry, seafood, milk, eggs, or leftovers with temperatures that are 45 degrees F or below, measured with a food thermometer, should be safe but cook and consume them as soon as possible.

Discard any perishable food that has been at temperatures above 40 degrees F for 4 hours or more.

If the freezer thermometer reads 40 degrees F or below, food is safe and may be refrozen. If you did not have a thermometer in the freezer, check each package to determine its safety; you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 degrees F or below, it is safe to refreeze or cook.

Be aware that perishable foods that are not kept adequately refrigerated or frozen may cause food poisoning if eaten, even after they are thoroughly cooked.

Learn more about how to keep your food and water safe during a power outage at https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods.

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The European Centre for Disease Prevention and Control (ECDC) monitors the situation after some countries reported a spike in Hepatitis E infections.

In January 2024, 520 Hepatitis E virus (HEV) infections have been noted in 10 countries. No connection has yet been established between all these cases.

An increase was reported in Belgium, the Czech Republic, and Finland compared to the same time period in 2023. Patients in these countries had a median age of 59, 62, and 64, respectively, and two-thirds were male.

In Finland, 21 of 24 interviewed cases reported eating mettwurst or salami of various brands during the incubation period, raising a hypothesis of these types of meat products as possible vehicles of infection. Only Finland has revealed information about case interviews, so it is unclear if patients in other countries share the same consumption patterns.

The National Institute of Health and Welfare (THL) is investigating the increase in Finland. In 2023, there were 30 cases.

In Belgium, genotype 3c was the most frequently identified among patients with available information. Genotyping of the virus is ongoing in Finland and Spain. Past research has found HEV genotype 3 is mainly transmitted by consuming contaminated food from infected animals.

Cases by Country
HEV is not under EU-wide surveillance, so health officials said assessing whether the increase was unexpected was impossible.

More than 350 patients were reported in Germany, 63 in the Czech Republic, 38 in Finland, and 36 in Belgium.

The Netherlands had nine cases, Ireland, Denmark, and Spain had six, and Portugal, Estonia, and Sweden all had one. The Estonian case was travel-related, and the six Irish cases were identified by blood donation screening.

Cases of Hepatitis E are likely to continue to be recorded in Europe, according to officials. Further investigations, including patient interviews of exposures and sequencing analyses, are recommended to assess better the epidemiological situation, transmission routes, and potential cross-border threat, said ECDC.

Hepatitis E infection is a liver disease caused by the hepatitis E virus (HEV). Advice to avoid infection includes thoroughly cooking all meat, especially pork, before eating it and washing hands after touching uncooked meat or meat products.

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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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.

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