Food Safety News

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

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

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

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

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The FDA has been notified of additional companies who have issued public notifications or recalls for products linked to the Rizo-Lopez Foods Inc. dairy recall. 

Rizo-Lopez cheese has been linked to a deadly, decade-long outbreak of Listeria monocytogenes infections. As of Feb. 12 there have been 26 patients identified with 23 having been hospitalized and two dead.

The outbreak strain of Listeria has been found in a sample of Rizo-Lopez cheese and at the manufacturing plant. The Modesto, CA, plant has been closed, but many companies used cheese and other dairy products from the plant in their products.

Rizo-Lopez recalled 61 of its products. Secondary recalls include but are not limited to products sold at Costco, Trader Joe’s, Whole Foods, HEB, Walmart, Safeway and Albertson’s stores. Many other recalls sold under a variety of brand names including but not limited to Dole, Ready Pac, Fresh Express and Taylor Farms, are also under recall. Some of the products have ling shelf life, reaching into June and July.

Additional recalls are likely because of the wide use of the Rizo-Lopez products. The Food and Drug Administration continues to update its list of recalled products linked to the nationwide outbreak.

As of Feb. 12 the recalled products are:

Product DescriptionBrandSizeUPCSell or Use By Dates2 Chicken Enchiladas with Green Salsa; Rice & BeansRico14 oz
Best before dates starting with 0234, 0264, 0304, 0334, 03742 Chicken Enchiladas with Mole; Rice & BeansRico14 oz
Best before dates starting with 0234, 0264, 0304, 0334, 0374Avocado Ranch Chopped Salad KitDole
7143000091502/03/2024-02/20/2024Avocado Ranch Ranch A L’Avocat Chopped Salad KitDole
714300009222024 FE 06 – 2024 FE 20Bacon Ranch Crunch Chopped Salad KitMarketside
681131305440On or before Feb 21, 2024Bacon Ranch Crunch Chopped Salad KitMarketside9.8 oz68113130544002/03/2024 – 2/21/2024Bacon-Wrapped Jalapeno Peppers Stuffed with Street CornCustom Made Meals

Feb 24 to 28 Feb 24Black Bean 6-Layer DipRojo’s2 pk/20z
Feb 06 2024 Feb 14 2024 Feb 16 2024 Feb 21 2024 Feb 23 2024 Feb 29 2024 Mar 02 2024 Mar 07 2024 Mar 09 2024 Mar 14 2024 Mar 21 2024 Mar 22 2024Blanco SuaveTio Francisco14 oz7-27242-05355-6All dates through 03/23/2024Cajun Ranch Chopped Salad KitDole
7143000206302/04/2024- 02/18/2024Chicken Asada Street Taco MealAlbertsons, Safeway, Eagle, Carrs-Safeway, Pavilions, Vons16 oz29939300000All Sell Thru dates up to and including Feb. 10, 2024Chicken Chile Verde BurritoAmazon Kitchen10.53 oz
Best before dates starting with 0764, 1384, 1394, 2694Chicken EloteThe Savemart Companies13.5 oz
USE BY: 2/5/2024 to 2/12/2024Chicken Enchiladas VerdeTrader Joe’s17.6 ozSKU 58292
Chicken Enchiladas Verde White Chicken Meat, Monterey Jack Cheese and Cotija Cheese With A Mildly Spicy Green Chili SauceTrader Joe’s17.6 oz
USE BY: 02/05/2024 to 02/14/2024Chicken Enchiladas with Green Chile SauceQFC26.50 oz
USE BY: 2/8/24 to 2/11/24Chicken Mini Street Taco Meal KitAlbertsons, Safeway, Eagle, Carrs-Safeway22 oz21192500000All Sell Thru dates up to and including Feb. 10, 2024Chicken Street Taco Express Meal KitDon Pancho22 oz71117.1250012/12/2023-3/17/2024Chicken Street Taco KitCostco
Item # 11545
Chicken Street Taco KitSprouts Farmers Market
13454-3807511/29/2023-3/4/2024Chicken Street Taco KitSave Mart, Lucky, Lucky California
UPC Beginning with 278230
Chicken Street Taco KitStater Bros. Markets20 oz0102864343013992Feb. 10, 2024Chicken Torta SandwichFresh & Ready9 oz829069070602/03/2024 to 02/22/2024Chipotle Chicken and Rice BowlMaverick Foods
Item # 17040741/06/2025 – 1/12/2025Cilantro Cotija DressingHEB12 oz41220.947991/13/2024-3/30/2024Cilantro DressingTrader Joe’s12 oz3.642012/19/2024-5/14/2024Cilantro Lime Crema Twin PackDon Pancho2 pk/32oz71117.004893/21/2024-4/4/2024Cilantro Salad DressingTrader Joe’s12 ozSKU 36420
CotijaRizo Bros8 oz7-27242-00043-7All dates through 07/31/2024CotijaTio Francisco12 oz7-27242-12017-3All dates through 07/31/2024CotijaTio Francisco14 oz7-27242-00517-3All dates through 7/31/2024CotijaFood City~16 oz
All dates through 07/31/2024CotijaTio Francisco, San CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 07/31/2024Cotija (Grated)Rizo Bros7 oz7-27242-14022-5All dates through 07/31/2024Cotija (Grated)Tio Francisco, Casa Cardenas9 oz7-27242-00022-2 & 8-11371-27109-4All dates through 06/01/2024Cotija (Grated)Tio Francisco20 oz7-27242-00056-7All dates through 5/2/2024Cotija EnchiladoTio Francisco14 oz7-27242-00535-7All dates through 07/31/2024Cotija EnchiladoFood City, Casa Cardenas~16 oz
All dates through 07/31/2024Cotija EnchiladoTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 07/31/2024Cotija RalladoTio Francisco12 oz7-27242-00021-5All dates through 7/31/2024Cotija RalladoTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 07/31/2024Crema CentroamericanaTio Francisco16 oz7-27242-00440-4All dates through 06/01/2024Crema CentroamericanaTio Francisco, CampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema La DeliciosaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema La SupremaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema LatinaTio Francisco16 oz7-27242-35445-5All dates through 6/1/2024Crema LatinaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MenonitaCampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MexicanaTio Francisco, Food City, Santa Maria16 oz7-27242-00408-4, 7-27242-22410-9, 7-27242-35403-5All dates through 06/01/2024Crema MexicanaTio Francisco, CampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MexicanaSan CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MexicanaTio Francisco32 oz7-27242-32403-8All dates through 06/01/2024Crema NortenaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema Santa Isabel Centroamericana
Available to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema Santa Isabel Latina
Available to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema Santa Isabel Mexicana
Available to consumers at retail deli counters in various sizes
All dates through 04/22/2024Elote Bowl with ChickenRaley’s12.75 oz
USE BY: 2/5/2024 to 2/12/2024Elote Chopped Salad KitTrader Joe’s11.94 ozSKU 74768
Endless Summer Premium Kit SaladDole
7143001073002/04/2024- 02/19/2024Everything Sauce Fiesta 3 PackDon Pancho3 pk/12 oz71117.007413/11/2024-3/26/2024FrescoTio Francisco, San CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Fresco (Michoacano)Tio Francisco, El Huache, La OrdenaAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Fresh Mex Salad KitReady Pac Bistro24 oz777452561391/13/2024 – 2/18/2024Ham Torta SandwichFresh & Ready9 oz829069070702/03/2024 to 02/22/2024Jack & Olive Ham Torta Sandwich on Telera RollJack & Olive9 oz829069072501/27/2024 to 02/15/2024Mexican Style Street Corn BiteThe Perfect Bite Co.
Lot #: 223231Best Before 02/21/2025OaxacaRizo Bros8 oz7-27242-00334-6All dates through 5/2/2024OaxacaTio Francisco12 oz7-27242-12332-7All dates through 05/02/2024OaxacaTio Francisco14 oz7-27242-00532-6All dates through 05/02/2024OaxacaFood City~16 oz
All dates through 05/02/2024OaxacaTio Francisco, San CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 05/02/2024Oaxaca (shred)Tio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 05/02/2024PanelaTio Francisco14 oz7-27242-00550-0All dates through 3/23/2024PanelaFood City~16 oz
All dates through 3/23/2024PanelaTio Francisco, San Carlos, Dos Ranchitos, La Ordena, CampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 03/23/2024Panela BarraTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Pinto, Black Bean & Beef Dip With Cotija CheeseAlbertson’s, Safeway25 oz
USE BY: 2/5/24 to2/12/24Poblano Caesar DressingHEB12 oz41220.948071/14/2024-3/31/2024Queso CremaFood City~16 oz
All dates through 3/23/2024Queso CremaSan CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 03/23/2024Queso Crunch Salad KitReady Pac Bistro10.5 oz777452561081/18/2024 – 2/18/2024Queso FrescoRizo Bros8 oz7-27242-00159-5All dates through 04/02/2024Queso FrescoDon Francisco10 oz7-27242-00178-6All dates through 4/2/2024Queso FrescoTio Francisco12 oz7-27242-12552-9All dates through 03/23/2024Queso FrescoTio Francisco, Rio Grande14 oz7-27242-00552-4, 8-12324-03090-4, 8-12324-03091-1 & 8-12324-03089-8All dates through 03/23/2024Queso FrescoFood City~16 oz
All dates through 3/23/2024Queso FrescoTio Francisco, Campesino, San Carlos, Santa Maria, Dos RanchitosAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Queso Para FreirTio Francisco~16 oz
All dates through 04/17/2024Queso Para FreirTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/17/2024Queso SecoTio Francisco14 oz7-27242-00548-8All dates through 07/31/2024Ready 2 Heat Red Chicken Enchiladas White Chicken Meat and Cheese Enchiladas Filling Rolled in a Tortilla Topped with Red Sauce and Cheese Blendreadymeals12.48 oz
USE BY: 2/7/24 to 2/12/24Ready 2 Heat Red Chile Sauce Chicken Enchiladasreadymeals12.5
USE BY: 2/6/24 to 2/12/24Ready Meals Asada Street Taco MealShaw’s, Star Market, Albertsons, Vons, Safeway, Pavilions22 oz29939100000All Sell Thru dates up to and including Feb. 10, 2024Ready Meals Chicken Street TacosAlbertsons, Safeway, Eagle, Carrs-Safeway, Pavilions, Vons, Randalls, Tom Thumb, Shaw’s, Star Market24 oz 22 oz (Shaw’s only)27131600000All Sell Thru dates up to and including Feb. 10, 2024Ready Meals Chicken Street Tacos MealAlbertsons, Safeway, Lucky, Shaw’s, Star Market, Randalls, Tom Thumb, Vons9 oz 10 oz (Shaw’s only)27179600000All Sell Thru dates up to and including Feb. 10, 2024RequesonTio Francisco14 oz7-27242-00390-6All dates through 04/02/2024RequesonTio Francisco15 oz7-27242-00392-6All dates through 4/2/2024RequesonTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Ricotta Part Skim365 Whole Foods Market15 oz9-94824-63052All dates through 04/02/2024Ricotta Whole Milk365 Whole Foods Market15 oz9-94824-96245All dates through 4/2/2024Salsa! Ensalada Salad KitFresh Express12.1 oz1/6/2024 to 1/18/2024 1/21/2024 to 2/20/20242/28/2024 to 4/4/2024Southwest Chicken WrapCostco
Item # 29433
Southwest Chipotle Crunch Salad KitBrightFarms5.85 oz8-50051-82500-4
Southwest Chopped Chopped Salad KitMarketside10.3 oz68113130512912/27/2023 – 1/14/2024Southwest Chopped Salad KitMarketside10.3 ozG364 G0023/3/2024Southwest SaladTrader Joe’s9 ozSKU 56077
Southwest Salad Premium KitDole
7143001701202/04/2024-02/18/2024Southwest Salad Salade Du Sud-OuestDole
714300171112024 FE 03 – 2024 FE 18Southwest Sud-Ouest Salad Kit De SaladePresident’s Choice
603830231952024 FE 17 – 2024 FE 18 2024 FE 03 – 2024 FE 09Sprig & Sprout Ham Torta Sandwich on Telera RollSprig & Sprout9 oz829069072001/27/2024 to 02/15/2024Yogurt (Plain, Strawberry, Peach & Mango)Tio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/17/2024

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— OPINION —

Since the outbreaks were first identified in 2016, 37 states have publicly reported the following as of January 12, 2024:

• Cases: 44,947
• Hospitalizations: 27,469 (61%)
• Deaths: 424

Hardly a week goes by that there is not yet another announcement of a hepatitis A positive employee putting co-workers, customers and the restaurant brand at risk. There have been illnesses, deaths, thousands of customers have had to stand in long lines to get preventative vaccines, some restaurants have shuttered and there certainly have been lawsuits.

All preventable by a hepatitis A vaccination – the only foodborne illness that is vaccine preventable.

It really is past time for public health to recommend the same. Here is what I have asked the CDC for:

ACIP Secretariat
Advisory Committee on Immunization Practices 
1600 Clifton Road, N.E., Mailstop H24-8
Atlanta, GA 30329-4027
acip@cdc.gov

Re:  Letter to the CDC’s Committee on Immunization Practices – It is time to deal with Hepatitis A and Food Service Workers

Dear ACIP Secretariat:

The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).

Presently, approximately 5% of all hepatitis A outbreaks are linked to infected food-handlers.

Here is what the CDC continues to say about vaccinating food-handlers:

Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?

CDC does not recommend vaccinating all food handlers because doing so would not prevent or stop the ongoing outbreaks primarily affecting individuals who report using or injecting drugs and people experiencing homelessness. Food handlers are not at increased risk for hepatitis A because of their occupation. During ongoing outbreaks, transmission from food handlers to restaurant patrons has been extremely rare because standard sanitation practices of food handlers help prevent the spread of the virus. Individuals who live in a household with an infected person or who participate in risk behaviors previously described are at greater risk for hepatitis A infection.

The CDC misses the point; granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. Food service positions are typically low paying, and certainly have the likelihood of being filled by people who are immigrants from countries where hepatitis A might be endemic or by people who have been recently experienced homelessness.

Over the past several years, there has been an ongoing outbreak of hepatitis A in the United States. As of February 2, 2023, there have been a total of 44,779 cases with a 61% hospitalization rate (approximately 27,342 hospitalizations). The death toll stands at 421. Since the outbreak started in 2016, 37 states have reported cases to the CDC.

The CDC recommends to the public that the best way to prevent hepatitis A is through vaccination, but the CDC has not explicitly stated that food service workers should be administered the vaccination. While food service workers are not traditionally designated as having an increased risk of hepatitis A transmission, they are not free from risk. 

24% of hepatitis A cases are asymptomatic, which means a food-handler carrying the virus can unknowingly transmit the disease to consumers. Historically, when an outbreak occurs, local health departments start administering the vaccine for free or at a reduced cost. The funding from these vaccinations is through taxpayer dollars. 

A mandatory vaccination policy for all food service workers was shown to be effective at reducing infections and economic burden in St. Louis County, Missouri.

From 1996 to 2003, Clark Country, Nevada had 1,523 confirmed cases of hepatitis A, which was higher than the national average. Due to these alarming rates, Clark County implemented a mandatory vaccination policy for food service workers. As a result, in 2000, the hepatitis A rates significantly dropped and reached historic lows in 2010. The county removed the mandatory vaccine rule in 2012 and are now part of the ongoing hepatitis A outbreak. 

According to the CDC, the vaccinations cost anywhere from $30 to $120 to administer, compared to thousands of dollars in hospital bills, and offer a 95% efficacy rate after the first dose and a 99% efficacy after the second dose. Furthermore, the vaccine retains its efficacy for 15-20 years.  

During an outbreak, if a food service worker is found to be hepatitis A positive, a local health department will initiate post-exposure treatment plans that must be administered within a two-week period to be effective. The economic burden also affects the health department in terms of personnel and other limited resources. Sometimes, the interventions implemented by the local health department may be ineffective. 

Though there are many examples of point-source outbreaks of hepatitis A that have occurred within the past few years around the country, a particularly egregious outbreak occurred in the early fall of 2021 in Roanoke, Virginia. The health department was notified about the outbreak on September 21, 2021, after the first case was reported by a local hospital. The Roanoke Health Department, along with the Virginia Department of Health, investigated this outbreak.

Three different locations of a local restaurant, Famous Anthony’s, were ultimately determined to be associated with this outbreak. The Virginia Department of Health published a community announcement on September 24, 2021, about the outbreak and the potential exposure risk. 

For purposes of the investigation, a case was defined as a “[p]erson with (a) discrete onset of symptoms and (b) jaundice or elevated serum aminotransferase levels and (c) [who] tested positive for hepatitis A (IgM anti-HAV-positive), and frequented any of three Famous Anthony’s locations, or was a close contact to the index case patient, during the dates of August 10 through August 27, 2021.”

As of November 2021, a total of 49 primary cases (40 confirmed and 9 probable) were identified in this outbreak. Two secondary cases were also identified. Cases ranged from 30 to 82 years of age (median age of 63). In all, 57 percent of cases were male. Thirty-one cases included hospitalizations, and at least 4 case patients died. Illness onsets occurred between August 25 and October 15, 2021.

Ultimately, the outbreak investigation revealed that a cook, who also had risk factors associated with hepatitis A, had been infected with hepatitis A while working at multiple Famous Anthony’s restaurant locations. This index case’s mother and adult son also tested positive for hepatitis A. Following an inspection, the outbreak inspector noted, “due to the etiology of hepatitis A transmission, it is assumed the infectious food handler did not perform proper hand washing or follow glove use policy.” It was determined that person-to-person spread was the most likely mode of transmission in this outbreak. Environmental contamination was also considered a possible mode of transmission. 

Overwhelmed by the number of victims who pursued legal action for their injuries, Famous Anthony’s filed for bankruptcy and several of its locations have been closed.

The tragedy of this preventable hepatitis A outbreak cannot be overstated. Four people died. In one family, two of its members lost their lives. Most of the victims were hospitalized. Many risked acute liver failures. At least one person required both a liver and kidney transplants. Medical bills for the victims totaled over $6,000,000 in acute costs with millions of dollars in future expenses. And this all because one employee did not receive a $30-$120 hepatitis A vaccine.

Affordable prevention of future tragedies like the Famous Anthony’s outbreak is possible and necessary. The time has come to at least recommend vaccinations to food service workers to reduce the spread of hepatitis A.

Sincerely, 
Bill Marler
On behalf of 31 hepatitis A victims and families

1 Privately, via mail, I am providing medical summaries for 31 of the victims so there can be a clear assessment of the impacts of hepatitis A on consumers of food at the hands of one unvaccinated food service worker.

Getting tangled up in two different sets of regulations can be a headache — or even worse, a reason to choose one part of your business over another.

That can be the case if you’re an organic farmer, especially a small- or mid-sized one already following food safety regulations. You can’t just turn the record-keeping required by both programs over to someone else, as can happen on large farms flush with cash. 

To begin with, you know you have to produce food free from foodborne pathogens that can make people sick. That’s a given. Yet, to be able to sell your food as organic, you have to follow specific rules and farming practices, some of which require keeping soil in good condition without the use of synthetic fertilizers or pesticides and steering clear of genetically modified seeds.

The bottom line is that consumers want to know the food has been raised in a way that doesn’t harm the environment or potentially poison them. Or get them sick. In other words, you have to deal with two sets of regulations —and two sets of regulators. It’s not an easy task to juggle by anyone’s reckoning. Not to mention the time and cost of doing this.

With that in mind, the USDA recently awarded a $3.5 million USDA Organic Agriculture Research and Extension Initiative (OREI) grant to help reduce food safety barriers for organic specialty crop growers.

Specialty crops are fruits and vegetables, tree nuts, and dried fruits grown to be used by people for food or medicinal purposes.

In contrast, commodity crops are not grown for direct consumption but for sale to a commodity market. The most common commodity crops in the United States are corn, soybeans, and wheat. They are often used for animal feed or can sometimes end up in human food by being processed as fillers and sweeteners. For the most part, these are the crops that get federal subsidies.

Why the grant?’
Through discussions with The Organic Center (https://www.organic-center.org), the Organic Trade Association (ota.com), and people who have a vested interest in the organic industry, it became apparent that food-safety management was particularly challenging for organic farmers for various administrative and operational reasons, said Amber Sciligo, The Organic Center’s director of science programs.

With that reality before them, The Organic Center put together a team of scientists and food safety experts to submit a grant proposal that would allow for a national needs assessment to be conducted. From there, based on that assessment, it would allow for developing a research program to address the most significant challenges identified in the needs assessment.

The planning grant was awarded, and Sciligo and her co-lead, Dr. Patrick Baur, assistant professor in sustainable agriculture and food systems at the University of Rhode Island, conducted the national needs assessment.

In that assessment, they found that most organic growers surveyed who currently or had previously held pre-harvest food safety certifications reported administrative or operational barriers in complying with the National Organic Program (NOP) and food safety standards.

Some organic growers pointed to compliance costs, water testing for microbial pathogen contamination, effects of livestock proximity, record keeping, and the food safety risk of compost and other organic soil amendments as the most significant barriers to meeting NOP and food safety requirements.

While compost — the result of the natural breakdown of leaves, manures, and other organic materials— is a rich source of nutrients, if not managed right, it can be a potential source of food-borne pathogens such as Salmonella and E. Coli as well as other bacteria, viruses, and parasites.

Managing compost involves making sure the compost pile is hot enough to kill the pathogens and also turning the compost pile at suitable intervals so all the components reach a high enough temperature to kill the pathogens. Not surprisingly, this can be a time-consuming and complicated process that calls for due diligence to ensure the pathogens and other harmful components are killed before the nutrient-rich compost is applied to the soil where crops will be grown.

Some of the grant money will be used to develop a “tool” farmers can use for compost in a way that ensures it can be used to enrich the soil where crops are grown safely.

The major concern
Sciligo clarified that this new grant did not arise from concerns about food safety in organic produce production.

“The major concern here is not that organic farmers won’t continue to grow food safely but rather that they won’t continue to grow certified organic food,” she said.

“To ensure that we can keep growing the amount of organic acreage in the US, we are trying to alleviate barriers that farmers face in complying with food safety and organic regulations — we don’t want them to have to choose.”

She said in the case of limited resources such as money, time, and knowledge. “we’ve heard farmers say that they will choose to get certified for their food safety management over organic certification. But we want organic farmers to be able to remain certified while also satisfying food safety requirements.” 

“We have robust policies designed to deliver safe, organic food through the National Organic Program and the Food Safety Modernization Act,” Baur said. “But on the ground, these policy worlds don’t always speak the same language or work together. The burden falls on organic farmers to deal with all the resulting tensions.”

He said they’re developing new communication and training tools aimed at the fruit and vegetable sector “to build a shared language between organic agriculture and the food safety community and help them work better together.”

With that in mind, Baur said that holding regional workshops that will allow farmers and regulators from both programs to share their concerns and questions will do a lot to get the players on the same page.

The workshops are slated for 2026 and 2027. They will be in the four USDA Sustainable Agriculture Research and Education (SARE) regions, with highly active organic regions like the West having more than one workshop.

The Organic Center will also host two webinars for organic certifiers and food safety auditors in 2026 and 2027 to share the project’s results, explain how to use the decision-making tool for organic soil amendments, and preview a series of online training modules.

“We expect that challenges to comply with food safety regulations and NOP regulations simultaneously will likely vary by crop and region as food safety risks are impacted by things like climate and typical operation scale and crop composition,” Sciligo said. 

“It will be good for food-safety regulators to know more about the parts of the National Organics Program that cause tension and for the organic program certifiers to know more about the food-safety requirements, said Baur. “It’s all about filling the gaps. We must recognize when the two may be speaking past one another.”

This is important, he said, because while organic demand is increasing, organic acreage is not. 

According to an article in the Associated Press, over the past several decades, demand for organics has increased so fast that it has begun outstripping the supply produced in the United States. With that came the realization that even though consumers are willing to pay higher prices for organic food, the challenge is convincing enough farmers to get past their apprehensions about going organic, especially considering the extra revenue it can bring in.

Also to keep in mind is the growth of organic produce imported from other countries into the United States.

In 2021, domestic production of organic products — fruits, vegetables and herbs — added up to 2,035 million pounds, according to ProducePay. But the amount coming into the U.S. from other countries came to 1,684 million pounds.

In the U.S., the main organic produce was apples (31.1 percent), strawberries (9.5 percent), oranges (6.9 percent), romaine lettuce (6.7 percent), and potatoes (6.2 percent. In the case of trade, the most imported organic produce were bananas (53.1 percent), avocados( 7.7 percent), mangoes (5.8 percent), blueberries (5 percent), and squash (4.3 percent). The most exported were apples (80 percent), pears (14.4 percent), cherries (4.0 percent), dried onions (1.5 percent) and potatoes (0.2 percent).

The consumer and ag’s voice
“I think it’s a good thing,” said Tom Kennedy, a consumer and an organic gardener from Bellingham, WA. “I’d like to see all food organic. We need more organic acreage.”

He also pointed to earlier times when it was common for farmers to use many chemicals.

“No one thought twice about it then,” he said. “But those chemicals can get people sick and into the soil and the air.

As for him, he said he eats organically whenever he can “because it’s healthier.”

“The more we can explain the regulations, the better,” said Linda Neunzig, a livestock farmer and also the agriculture coordinator for Snohomish County. “ It will help alleviate any misunderstandings. Having a common understanding is always a good thing.”

But she acknowledged that it can be a “spiderweb” to figure it all out.

Currently, she raises only livestock, but in the past, she also grew to produce that she raised organically and sold directly to customers.

“I never got certified organic,” she said. “There was too much cost and record keeping involved.”

When referring to the grant, Baur said that at the end of the day, the goal is to serve the consumers’ best interests. 

“We’re confident this will have real value,” he said.

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More details about the impact of seven kinds of foodborne infections in Europe in 2022 have been released.

The reports cover Campylobacter, Salmonella, Yersinia, Shiga toxin-producing E. coli (STEC), Listeria, Shigella, and Hepatitis A. They were published by the European Centre for Disease Prevention and Control (ECDC).

Listeria and STEC are increasing in Europe and the European Economic Area (EEA), and in 2022, they were at higher levels than before the COVID-19 pandemic. 

For listeriosis, one explanation for this trend is the growing elderly population, who are at higher risk of severe disease. The rise in STEC cases is partly due to a change to more sensitive genetic methods, which can detect the bacteria more easily, said ECDC.

No major increase was observed for Salmonella and Campylobacter, which typically cause the most infections annually.

Campylobacter and Salmonella findings
Salmonellosis, campylobacteriosis, and shigellosis cases are still below pre-pandemic numbers. One explanation might be a change in behavior after the pandemic, such as people working from home, eating out less frequently, and a decrease in traveling, said ECDC.

In 2022, 30 countries reported 140,241 confirmed cases and 35 deaths from campylobacteriosis. Czech Republic and Luxembourg had the highest notification rates, while Bulgaria, Greece, Poland, and Romania had the lowest. Germany had the most cases, with almost 43,500. A total of 255 outbreaks were reported to the European Food Safety Authority (EFSA) by 17 countries, involving 1,097 cases and 83 hospitalizations.

For Salmonella, 65,967 laboratory-confirmed cases were reported, and 81 were fatal. The highest notification rates were in the Czech Republic, Slovakia, Malta, Hungary, Croatia, and Spain, while Portugal, Bulgaria, and Latvia reported the lowest. France had the most cases, with 11,162.

Of 39 outbreaks, 24 were multi-country. Salmonella Mbandaka and Virchow outbreaks were linked to chicken meat, a Salmonella Senftenberg outbreak to cherry-like tomatoes, a Salmonella Agona outbreak to cucumbers, a Salmonella Ball outbreak to undercooked hamburgers, and a Salmonella Schwarzengrund outbreak to black pepper. Goat’s cheese and milk caused a national Salmonella Ajiobo outbreak, and no sources were found for the Salmonella Pomona and Blockley outbreaks.

Salmonella Enteritidis accounted for 395 of 513 outbreaks reported to EFSA. Eggs and egg products remain the most common source.

In detail on Listeria and E. coli
Notification rates for listeriosis and yersiniosis in 2022 were the highest in more than 10 years. For STEC infections and STEC-associated hemolytic uremic syndrome (HUS) cases, higher rates were only reported in 2011, when there was a sizeable multi-country outbreak.

In 2022, 30 countries reported 2,770 confirmed listeriosis cases. Germany, France, and Spain had the most cases, but Denmark, Finland, and Sweden had the highest incidence rates.

Of four multi-country incidents, two were linked to processed meat products and one each to salmon and almond milk cheese. The analysis found that although multi-country clusters tend to be small and affect only a few countries, they often persist for several years, even decades.

Listeria monocytogenes was behind 17 strong-evidence and 18 weak-evidence outbreaks that affected 296 people, with 242 hospitalizations and 28 deaths, according to EFSA. This was the highest since the agency started collecting data.

For STEC, 29 countries reported 8,565 confirmed cases. Denmark, Germany, and Ireland accounted for almost half of these. Germany had the most, with 1,873. Denmark, Ireland, Malta, and Liechtenstein had the highest notification rates.

The six most frequent E. coli serogroups were O157, O26, O103, O146, O145, and O91. Five multi-country clusters, all O157, were reported to ECDC. Seventy-one outbreaks were reported to EFSA, including 37 in France. Poland recorded an E. coli O104 outbreak with 16 cases, five hospitalizations, and one death, but the source was unclear. It is the first E. coli O104 outbreak in Europe since 2011.

Overall, 28 people died, and 20 of them had hemolytic uremic syndrome (HUS). For cases with HUS, O26 was the top serogroup, followed by O157, O80, and O145.

A sharp decline in Hepatitis A cases has been evident in Europe over the past five years. Contributing factors include preventive measures such as good hand hygiene, increased vaccine uptake among at-risk groups, and better awareness of transmission.

In 2022, 30 countries reported 4,548 cases. Transmission can occur through contaminated food and water or via person-to-person contact. Hungary had the highest notification rate, followed by Croatia, Bulgaria, and Romania. Romania had the most cases, with 917, followed by 705 in Germany and 533 in Hungary.

Six outbreaks were recorded. In one cluster, epidemiological and microbiological data suggested human-to-human transmission and possibly also transmission via contaminated frozen berries. By September 2022, more than 300 cases were identified in six EU countries and the UK.

Two other clusters were linked to frozen fruit, possibly berries. The source of infection for two multi-country clusters was not found, but food was suspected. Another cluster involving at least 23 people in one EU country and New Zealand was reported. Information from patient interviews and traceback investigations identified frozen berries as the suspected vehicle.

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A study has shown increased detection of mild E. coli infections and revised lab testing practices in Australia which may lead to changes in public health response.

In Queensland, 31 of 96 Shiga toxin‒producing E. coli (STEC) cases during 2020 to 2022 were reported by a specialty pathology laboratory for alternative health practitioners.

In Australia, laboratory-confirmed STEC, based on isolation by culture or detection of Shiga toxin genes by nucleic acid testing of feces, is a notifiable condition. In 2022, the national notification rate was 3.2 cases per 100,000 population in Australia and 0.6 cases per 100,000 population in Queensland. All reported STEC cases are investigated to identify a source of infection.

The frequency of asymptomatic STEC patients increased in Queensland from 2 percent in 2018 to 2019 to 29 percent in 2022. Asymptomatic means there are no symptoms.

Scientists found that an increasing number of cases had been reported from a specialty pathology laboratory (SPL) in the state of Victoria that services healthcare providers, including alternative health practitioners such as naturopaths and nutritionists.

STEC case data was extracted from the Queensland Health Notifiable Conditions System database and case report forms for January 2020 to December 2022. Findings were published in the journal Emerging Infectious Diseases.

STEC case management
SPL diagnosed STEC by doing multiplex PCR for enteric pathogens on fecal samples from patients. STEC confirmation and characterization of culture-positive isolates was then done by the Microbiology Diagnostic Unit Public Health Laboratory at the University of Melbourne.

The 31 SPL-reported patients were more commonly female compared with other pathology labs. Of the SPL-diagnosed cases, 23 of 27 had stool testing requested by alternative health practitioners, a naturopath or a nutritionist and four were requested by medical practitioners.

The other 65 cases were from other pathology labs that provide services for medical practitioners only. More patients given a diagnosis by these labs were symptomatic, experienced bloody diarrhea, and were hospitalized compared to SPL-diagnosed cases.

Hemolytic uremic syndrome (HUS) was reported in cases from other pathology labs, among children and older adults aged from under 1 to 85. Serotypes O111, O157, O26, and O145 and genes known to cause severe disease were higher for those diagnosed by other pathology labs.

The investigation provided insight into the increasing detection of mild STEC infection and changes in lab practices, including testing requests by alternative health practitioners.

“Management of STEC cases requires resources for follow-up and testing of both symptomatic and asymptomatic patients and their contacts. Reports of asymptomatic cases and changes in testing practices, as shown by this study, suggest a need to revise existing guidelines for the management of STEC cases on the basis of clinical manifestations, laboratory testing, identification of risk-groups, and available resources,” said scientists.

Food irradiation consultation
Meanwhile, Food Standards Australia New Zealand (FSANZ) has called for comments on a food irradiation proposal.

The application by Steritech seeks to increase the maximum energy level for machines generating X-rays used to irradiate food, from 5 megaelectronvolts (MeV) to 7.5 MeV, provided the X-ray target of the machine source is made of tantalum or gold.

There will be no change to the absorbed dose of irradiation in foods, according to Steritech.

FSANZ believes there are no safety concerns associated with the irradiation of currently permitted commodities at already approved absorbed doses. Existing requirement for mandatory labeling of irradiated foods will continue to apply.

Regulations in the United States, Canada, and South Korea allow increased energy of the electron beam up to 7.5 MeV to generate the X-rays, and the use of tantalum or gold as the X-ray target material to irradiate food.

The deadline to respond is March 15 and more details can be found by following this link.

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Two children have died in a province in Argentina with Hemolytic Uremic Syndrome (HUS) so far in 2024.

The Ministry of Health of Córdoba said that in the first four weeks of the year, seven cases of HUS and two deaths were reported, with no link between them. HUS is a severe complication associated with E. coli infections that causes kidney failure. 

All patients were younger than 7; six were male, and one was female. Four lived in Córdoba, while one each came from Río Cuarto and San Justo. One case was from Buenos Aires but visited Córdoba.

All required care and hospitalization in different health centers. While five of them were discharged, the patients from Río Cuarto and Buenos Aires died.

Ongoing problem
From January to November 2023, 18 cases of HUS were registered in the province of Córdoba, a figure lower than the 27 cases in the previous year.

Of the 18 confirmed cases, 16 were children younger than 5. The most affected age group was between 2 and 4, with 11 cases. In total, 12 were male and six were female.

Every year on August 19, Argentina marks a national day to raise awareness about HUS and how to prevent the disease.

Authorities reminded people of the need to pay attention to food handling and conservation, wash their hands frequently, and only use safe water.

Health officials said early consultation was essential in children with gastrointestinal symptoms, especially diarrhea or vomiting. They urged people to avoid self-medication or administering home remedies so that professionals can provide care and any appropriate follow-up to patients.

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Safely serving friends and family during the big game is a win for everyone; don’t fumble it this Super Bowl Sunday. Whether you’re ordering delivery or preparing and serving food to guests, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has some gameday plans to keep your Super Bowl from being intercepted by foodborne illness.

Chili is a favorite for game day but must be served with caution.

“Harmful foodborne illness-causing bacteria will not multiply at temperatures above 140 degrees Fahrenheit, which is why we recommend keeping hot foods hot if they will be held longer than 2 hours,” says Meredith Carothers, public affairs specialist at the Food Safety and Inspection Service. “The quality may start to diminish if it is in there for an extended period, but you can make it the duration of the Super Bowl with chili on ‘low’ or ‘keep warm.’”

So here’s the verdict regarding chili food safety: You can leave it in the slow cooker for hours after it’s done cooking if the cooker is set to the “low” or “keep warm” setting.

Remember to set a timer if you don’t want to keep your chili in a slow cooker during the game and instead put it in a dish on the snack table.

“If the chili is not in a slow cooker that is on ‘low’ or ‘keep warm,’ it will need to follow the two-hour rule,” Carothers says. “When perishable foods are in the ‘danger zone,’ when the temperature range is between 40 to 140 degrees, foodborne-illness bacteria can reach dangerous levels after two hours.”

Many other foods will be on game day menus, and most are subject to a few rules to maintain their safety.

“Super Bowl parties are a fun time for people to unwind and enjoy the big game, but food safety must remain a top priority,” said USDA Under Secretary for Food Safety Dr. Emilio Esteban. “Simple steps like not leaving food out at room temperature for more than two hours or keeping hot foods hot and cold foods cold can help keep your friends and family safe.”

Follow these USDA tips to avoid getting caught offside with food safety this Super Bowl Sunday.

Deliveries and Takeout Foods

If you’re ordering takeout earlier in the day before the big game, ensure someone is there to get the food on time. Place any food that is not being eaten immediately in the refrigerator. When storing leftovers, divide them into smaller portions and place them into small, shallow containers. Perishable foods at room temperature must be eaten within two hours after being cooked.

Stay in the In Zone, not the Danger Zone.

If you’re serving food to groups, follow the two-hour rule. When perishable foods sit in the Danger Zone (temperatures between 40 degrees F and 140 degrees F) for more than two hours, bacteria can multiply rapidly. Meat and poultry must be refrigerated or frozen within two hours of sitting out on a counter in the Danger Zone. 

If you want to enjoy the big game and serve food longer than two hours, keep hot and cold foods cold. Hot foods must be kept at 140 degrees F or above using warming trays, chafing dishes, or a slow cooker. Cold foods must be kept at 40 degrees F or below. To keep them cold, serve them in smaller portions and refill them, or place the food in containers and nestle them in ice.

Don’t Let Leftovers Sit on the Sidelines

Your Super Bowl leftovers will be safe in the refrigerator for three to four days. Reheat leftovers to the safe internal temperature of 165 degrees F as measured with a food thermometer. Reheat liquid foods like soups and sauces to a boil. Tasting food to determine its safety is dangerous. When in doubt, throw it out!

Always Remember the Four Steps to Food Safety

• Clean—Wash your hands for at least 20 seconds before, during, and after meal preparation. Clean and sanitize surfaces often with soap, water, and sanitizer. In a recent USDA study, 96 percent of handwashing attempts failed due to missing all the necessary steps.
• Separate—Use separate cutting boards: one for raw meat and poultry and another for fruits and vegetables. Keep raw foods separate from ready-to-eat foods and utensils.
• Cook—Using a food thermometer, cook meat and poultry products to a safe internal temperature.
• Chill—Place foods that are no longer being eaten back into the refrigerator or freezer within two hours of sitting out at room temperature.

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As of February 6, 2024, a total of 26 people infected with the outbreak strain of Listeria have been reported from 11 states: Arizona 4, California 8, Colorado 4, Florida 1, Georgia 1, Nevada 1, North Carolina 1, Oregon 1, Tennessee 2, Texas 2, Washington 1. Two deaths have been reported, one from California and one from Texas.

Illnesses started on dates ranging from June 15, 2014, to December 10, 2023. Of 26 people with information available, 23 have been hospitalized. 

Among people who are pregnant, Listeria can cause pregnancy loss, premature birth, or a life-threatening infection in their newborn. In this outbreak, two people got sick during their pregnancy and one person had a pregnancy loss. There are also two newborns in the case count for this outbreak because Listeria can be passed to newborns during pregnancy.

State and local public health officials are interviewing people about the foods they ate in the month before they got sick. Of the 22 people interviewed, 16 (73%) reported eating queso fresco, cotija, or other similar cheeses. Among people who remembered specific brands, three people who got sick between 2014 and 2022 reported Don Francisco brand queso fresco or cotija. Don Francisco is one of the brands of recalled cheeses.

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).

WGS showed that bacteria from sick people’s samples from 2014 to present are closely related genetically. This suggests that people in this outbreak got sick from the same food.

In January 2024, the Hawaii State Department of Health’s Food and Drug Branch collected a sample of aged cotija cheese product made by Rizo-López Foods during routine sampling. Testing identified the outbreak strain of Listeria in the product.

FDA conducted inspections at the Rizo-López Foods facility and collected food and environmental samples for testing. FDA found the outbreak strain of Listeria on a container where cheeses are kept before they are packaged.

On January 11, 2024, Rizo-López Foods, Inc. recalled the aged cotija cheese product after Hawaii state officials found Listeria in it.

On February 6, 2024, Rizo-López Foods, Inc. recalled all cheese and other dairy products made in their facility. They have also temporarily stopped producing and distributing these products while their investigation is ongoing.

• Campesino
• Casa Cardenas
• Don Francisco
• Dos Ranchitos
• El Huache
• Food City
• La Ordena
• Rio Grande
• Rizo Bros
• San Carlos
• Santa Maria
• Tio Francisco
• 365 Whole Foods Market

The Food and Drug Administration has been notified of additional recalls for products made with or containing recalled dairy products from Rizo Lopez Foods Inc. Products from Rizo Lopez have been traced to a decade-long outbreak of Listeria infections that has sickened 26 people and killed two. For additional information about the outbreak investigation, click here.

In addition to the products listed below, items sold by Costco, Trader Joe’s, and other stores have been recalled.

For photos of some recalled products, click here and scroll down. Recalled products include:

• BrightFarms, Inc. recalled Southwest Chipotle salad kits. The product was only sold to retailers in DE, MD, ME, MA, NH, NJ, NY, NC, PA, VT, VA, and DC
• Ready Pac Foods, Inc. recalled the following salad kits:
  • Marketside Southwest Chopped Kit and Marketside Bacon Ranch Crunch Kit sold to Walmart stores in AZ, CA, CO, CT, DE, HI, MA, MD, ME, MT, NH, NJ, NM, NY, PA, RI, SD, TX, VT, and WY
  • Ready Pac Bistro Fresh Mex Chopped Kit sold to WinCo stores in AZ and CA
  • Ready Pac Bistro Queso Crunch Salad Kit sold to Costco stores in CA, NV, HI
• Fresh Express recalled the following salad kits:
  • Marketside Southwest Chopped Kit sold at retailers in AL, FL, and GA
  • Fresh Express Salsa! Ensalada Salad Kit sold at retailers in CA, ID, UT, WA
• Dole Fresh Vegetables, Inc. recalled Dole Chopped Kit Avocado Ranch, Dole Chop Kit Avocado Ranch (Chop Kit Ranch A L’Avocat), Dole Premium Kit Southwest Salad, Dole Cajun Ranch Chopped Kit, Dole Premium Kit Endless Summer, Dole Supreme Kit Southwest Salad (Supreme Kit Salade Du Sud-Ouest), President’s Choice Southwest Salad Kit (Sud-Ouest Kit de Salade), and Marketside Chopped Salad Kit Bacon Ranch Crunch. Recalled salad items were sold in the states of AL, CA, CT, FL, GA, IN, KY, LA, MA, MD, MI, MN, MO, MS, NC, NV, NY, OH, PA, SC, TN, UT, VA, WA, and WI. Additionally, these salads were distributed in the following Canadian provinces: Alberta, British Columbia, New Brunswick, Ontario, and Quebec.   
• Albertsons Companies recalled five Ready Meals and store-made taco kits that were available for purchase at the following banner stores: Albertsons, Carrs-Safeway, Eagle, Lucky, Pavilions, Randalls, Safeway, Shaw’s, Star Market, Tom Thumb, and Vons in AK, AZ, AR, CA, CO, ID, LA, ME, MA, MT, NE, NV, NH, NM, ND, OR, RI, SD, TX, UT, VT, WA, and WY.

On Feb. 8, 2024, The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a public health alert for:

• Amazon kitchen, CHICKEN CHILE VERDE burrito with rice, black beans & Monterey jack because they contain recalled dairy 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.)

In response to a recall initiated by Rizo Lopez Foods, Inc. who produces and supplies cheese products, BrightFarms is recalling its Southwest Chipotle salad kit with best-by-dates from Dec. 31, 2023, through Feb. 22, 2024, because of potential contamination with Listeria monocytogenes in the Cotija Cheese, an ingredient found in the salad kits.

The Rizo Lopez Foods recall is in relation to a decade-long outbreak of Listeria monocytogenes infections that has killed two people and sickened 26 people. For more information on the outbreak investigation go to FDA Outbreak Investigation.

The affected cheese product in the Bright Farms product is contained in a fully enclosed and sealed plastic “masterpack” inside the salad kit and contains a best-by-date through March 27, 2024. The product comes in a clear, plastic container. Information about the “best by” date, UPC can be found at the bottom of the package. 

Consumers who have purchased the affected products should dispose of the “masterpack” containing the Cotija cheese or discard the full salad kit and present a photo of the product, receipt, or reference their loyalty card history at their place of purchase for a full refund. Retailers have been instructed to remove all recalled products from store shelves.

The recalled products were distributed to retailers in the following states: Delaware, Maryland, Maine, Massachusetts, New Hampshire, New Jersey, New York, North Carolina, Pennsylvania, Vermont, Virginia, and Washington D.C.

ProductOunceUPC CodeBest-By DateBrightFarms Southwest Chipotle Crunch Kit5.85oz8-50051-82500-412/31/23 – 2/22/24

As a result of this recall, the company has temporarily suspended distribution of the Southwest Chipotle salad kit.

Consumers with questions are encouraged to call 866-857-8745 or email info@brightfarms.com with the subject line: Recall.

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

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

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

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, 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)

Norwegian officials have solved a Bacillus cereus outbreak that affected more than 20 young children.

Several infants aged 5 to 6 months old became ill between November 2023 and January 2024 after eating a type of porridge.

Tveter Gård Foredling withdrew several Den Sorte Havre branded products aimed at children in January. Items were sold at Many stores across the country. After this action, no further cases have been reported.

The Norwegian Food Safety Authority (Mattilsynet) received 23 reports of children falling sick and vomiting after eating products from Den Sorte Havre.

The Norwegian Food Safety Authority, the manufacturer, the Veterinary Institute, the Norwegian Institute of Public Health (FHI), and the Norwegian University of Life Sciences (NMBU) all worked on the possible reasons why children were ill.

Unusual outbreak
Laboratory testing was done on samples taken from products at the homes of affected families. Investigations discovered toxins produced by Bacillus cereus. In some samples, the amount was high enough to cause the symptoms experienced by children. The common ingredient in implicated products was black oats from the same raw material batch.

“This outbreak is unusual, as we know which foodstuff has made these children ill, but have had to search for why the food caused illness. Usually, it is the other way around; we search for food contaminated with the infectious agent the patients have become ill from,” said Taran Skjerdal, senior researcher in food safety at the Veterinary Institute.

Efforts are ongoing with the company to find out where bacterial toxins may have formed in the production process.

Under the right conditions, Bacillus cereus can multiply in grains and foodstuffs, as it produces spores highly resistant to heat. Spores will grow under certain conditions and toxins can develop. Usually, Bacillus cereus food poisoning causes vomiting shortly after ingesting contaminated products and lasts up to a day.

Sick children have recovered.
Interviews of 12 parents by FHI revealed that children who fell ill vomited repeatedly one to two hours after eating the products. One child was a few months older than the others and did not vomit but had diarrhea after eating the product.

Sick children live in eight different parts of the country. Cases had eaten from three of five products aimed at children from Den Sorte Havre. Ten children had contact with health services due to their symptoms, but none were admitted to hospital. All of them have now recovered.

Symptoms described in the children were similar to those caused by other toxin-producing bacteria such as Staphylococcus aureus and Clostridium perfringens. The latter was ruled out because the toxin it forms cannot withstand the heat with which grain is treated before milling.

Scientists discovered toxins from Bacillus in several samples, but there were indications of toxins from Staphylococcus in one sample.

The Norwegian Food Safety Authority asked consumers to throw the recalled products away or to return them to the store for a replacement.

The five recalled products include a starter porridge, apple and banana oatmeal, and porridge for 1 to 3-year-olds. All batch and lot numbers and best-before dates were affected.

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The City Council in Lewiston, ME, will still vote next month to end local restaurant inspections, but there will not be any survey of businesses before then.

Lewiston currently inspects restaurants in the city under an agreement with the state.  But the paperwork is ready to blow up that agreement if the City Council opts to take the action in March.

At the same time, the City Council is ready to terminate budget authority for restaurant inspections and eliminate the sanitarian position that conducts restaurant inspections.

Drastic actions have been on the agenda in Lewiston since January when DaVinci’s, a popular local restaurant with a cockroach infestation, was asked to close for nine days to address the human health and food safety problem. Restaurant staff and a pest control contractor have worked on the issue since 2023.

Cockroaches are harbingers of disease and pathogens. Their shed exoskeletons and feces can trigger asthma in otherwise healthy people, and a significant cockroach infestation can be incredibly unhealthy for people. Roaches also leave behind stains and nasty smells. If they, or their waste, come into contact with food, humans can develop food poisoning-like symptoms that may become severe enough to require hospitalization.

The Lewiston City Council on March 19 is still looking at firing its veteran restaurant inspector and letting the state take over restaurant inspections in the city.  

But in an immediate political reaction, the city put its long-time and respected Code Enforcement Director, David Hediger, on administrative leave and prepared to axe Louis Lachance, who inspected DaVinci’s.

Mayor Carl Sheline wanted the City to survey businesses about code enforcement, but the Council nixed that idea.  A Maine’s public employee union spokesman said the suggested survey was “disgusting and unethical.”

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Industry and consumer research by the Food Safety Authority of Ireland (FSAI) has revealed strong confidence in food safety measures.

Consumers believe that food safety in the country has improved in the past five years, with some 9 in 10 people saying food in Ireland is safe.

Surveys were undertaken with nationally representative samples of decision-makers in the food industry and of adults in Ireland in October and November 2023. They covered attitudes on food safety, sustainable food, and food safety regulation. A total of 612 consumers and 200 industry representatives were interviewed.

Regarding consumer trends, 35 percent order takeaway food at least weekly. While more than half check and adhere to use-by dates, a further 40 percent said that while they check them, they don’t always follow expiry dates.

Pamela Byrne, FSAI CEO, said results indicate strong trust in food safety amongst industry and consumers. 

“Our research shows that confidence is high in the safety of our food in Ireland, something which is felt both by consumers and businesses, and is a reflection of the high standards in place by all those in the wider food industry,” she said.

Industry views
The survey with businesses revealed high confidence levels in food safety measures for the Irish food industry and those working in a specific sector, with nearly 9 out of 10 feeling confident in food safety standards. Industry cited carcinogenic or cancer-causing chemicals as a worry, with 1 in 3 listing them as a concern, followed by pesticides and antibiotic residues.

Industry food safety concerns have been reduced due to perceived robust regulations, increased knowledge of food safety procedures, and good controls by inspectors.

Findings highlighted that numerous issues remain for businesses despite increased confidence in food safety. Food allergens, food hygiene, handling, and food poisoning rank as the main worries for Irish firms, with over a third listing these in their top three concerns.

Research showed that more than 3 in 4 food companies cited increased business costs as the top issue affecting the industry. This is followed by concerns over the availability of staff at 46 percent.

Companies also see FSAI as having a role in supporting a move to more sustainable food production without compromising food safety.

One in five businesses said sustainability initiatives make adhering to food safety regulations harder. Still, most believed that supplying food sustainably would not impact meeting such rules.

Hildegarde Naughton, Minister of State responsible for public health, wellbeing, and the National Drugs Strategy at the Department of Health, said: “Our science and evidence-based approach to food safety maintains the integrity of, and trust in our food chain. It is reassuring that this new research shows consumers believe that food safety in Ireland has improved in the past five years.” 

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Simply Fresh Foods LLC is recalling black bean 6 layer dip because of potential contamination with Listeria monocytogenes.

The dip was sold nationwide in Canada under the Rojo’s brand, according to a recall notice posted by the Canadian Food Inspection Agency.

The product was made using ingredients recalled by Rizo López Foods Inc. in association with an outbreak investigation in the United States.

Consumers can use the following information to determine whether they have the recalled dip.

BrandProductSizeUPCCodesRojo’sBlack Bean 6 Layer Dip2 x 1.13 kg0 44276 01842 0BB: 24 FE 06; 24 FE 14; 24 FE 23; 24 FE 29; 24 MR 07; 24 MR 14; 24 MR 15

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

Also, anyone who has eaten any of the recalled product 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 Maine Center for Disease Control and Prevention (Maine CDC) has identified a case of hepatitis A in a Westbrook food service worker. Hepatitis A is a contagious liver disease caused by the hepatitis A virus. It can spread through person-to-person contact or by consuming contaminated food or water.

The individual worked during their infectious period at Legends Rest Taproom and Paper City BBQ, both located at 855 Main St., Westbrook on the following dates:

• January 14
• January 17-21
• January 24-28
• January 31
• February 2-4

Anyone who dined in or ordered takeout from these locations during these dates could be at risk for hepatitis A infection. The proprietors are working closely with the Maine CDC, and there is no concern about ongoing exposure outside these dates.

You can prevent getting hepatitis A with a vaccine, and those exposed to hepatitis A can avoid getting sick if they get the vaccine within 14 days of the exposure. The hepatitis A vaccine is a two-dose series. After one dose, at least 94 out of 100 people become immune to the hepatitis A virus for several years. Getting the second dose ensures long-term protection.

Individuals who were potentially exposed should:

1. Discard any leftover food bought at Legends Rest Tap Room and Paper City BBQ during the dates listed above.
2. If eligible, get vaccinated.
   • If you ate or drank from these restaurants during these dates, get a hepatitis A vaccine within 14 days of the last time eating or drinking there.
   • If more than 14 days have passed, people who have not previously been vaccinated may still get the vaccine at any time to protect against future exposures.
   • Individuals who worked in the restaurants during these dates should get a hepatitis A vaccine within 14 days of their last date worked.
   • Ask your healthcare provider if you need hepatitis A immune globulin (IG) and the hepatitis A vaccine; certain people may need both.
   • If you are already vaccinated for hepatitis A, you are already protected. You do not need to get any additional hepatitis A vaccine doses now.
3. If you ate, drank, or worked at these restaurants during any of these dates, watch for symptoms of hepatitis A for up to 50 days from the last day you were there. If you experience any of the symptoms listed below, seek medical attention.
   • feeling tired
   • low or no appetite
   • stomach pain
   • nausea
   • diarrhea
   • dark-colored urine
   • jaundice (yellowing of the skin and eyes)
   • fever
   • joint pain

Symptoms begin to show 15–50 days after exposure to the virus and can range from mild to severe. People who get very ill may need to go to a hospital, and their symptoms can last several months. Most children younger than six years old have mild or no symptoms.

Cases of hepatitis A in Maine have remained elevated since an initial increase in 2019. People at increased risk of becoming infected should protect themselves with a hepatitis A vaccine. For more information on hepatitis A, visit www.cdc.gov/hepatitis/hav/.

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Companies including Trader Joe’s and Costco are recalling products because they were made with cheese and other products linked to a deadly Listeria outbreak.

The cheese and other products causing the problem were produced by Rizo Lopez Foods of Modesto, CA. The company’s cheese has been determined by DNA typing to be the cause of a decade-long Listeria outbreak that has sickened at least 26 people and killed two, according to the Centers for Disease Control and Prevention. Rizo Lopez has recalled more than 60 of its products.

New recalls include foods sold at Trader Joe’s, Costco, H-E-B and Albertson’s after the company Fresh Creative Foods recalled various dressings, sauces and a meal kit. 

The Fresh Creative Foods products impacted by the recall include certain cremas, everything sauces, cilantro cotija dressing, poblano Caeser dressing, cilantro dressing and a street taco meal kit.

Item UPCItem NameSizeImpacted Use By Date Range71117.00489DON PANCHO CILANTRO LIME CREMA TWIN PACK2-pack of 32 oz bottles3/21/2024 – 4/4/202471117.00741DON PANCHO EVERYTHING SAUCE FIESTA 3 PACK3-pack of 12 oz bottles3/11/2024 – 3/26/202441220.94799HEB CILANTRO COTIJA DRESSING12 oz bottle1/13/2024 – 3/30/202441220.94807HEB POBLANO CAESAR DRESSING12 oz bottle1/14/2024 – 3/31/20243.64201TRADER JOES CILANTRO DRESSING12 oz bottle2/19/2024 – 5/14/202471117.12500DON PANCHO CHICKEN STREAT TACO EXPRESS MEAL KIT22 oz tray12/12/2023 – 3/17/2024

In addition to these products, Costco reported other items have been impacted by the recall. These include their Southwest Wraps, Chicken Street Taco Kits and Rojo’s 6 Layer Dip.

Trader Joe’s also issued an additional recall for other products that contained cotija cheese supplied by Rizo-Lopez Foods and therefore impacted by the outbreak.

PRODUCT NAMEPRODUCT SKUTrader Joe’s Chicken Enchiladas Verde58292Trader Joe’s Cilantro Salad Dress36420Trader Joe’s Elote Chopped Salad Kit74768Trader Joe’s Southwest Salad56077

The company reported the products have sold in their stores nationwide.

About Listeria infections

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

Also, anyone who has eaten any of the recalled products should monitor themselves for symptoms during the coming weeks because it can take up to 70 days after exposure to Listeria for symptoms of listeriosis to develop. 

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

Pregnant women, the elderly, young children, and people such as cancer patients who have weakened immune systems are particularly at risk of serious illnesses, life-threatening infections, 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.

Researchers have analyzed travel-associated infections in people returning to the United States from abroad.

From 2017 to 2020, the Centers for Disease Control and Prevention investigated 41 multistate outbreaks of non-typhoidal Salmonella and Shiga toxin-producing E. coli (STEC) linked to international travel.

In the same time frame, CDC handled 470 domestic possible and confirmed multiple state outbreaks caused by Salmonella, STEC, and Listeria monocytogenes.

The CDC investigated 30 Salmonella and 11 STEC outbreaks linked to international travel. One thousand sixty-six illnesses occurred among residents of 49 states and the District of Columbia.

The study, published in the journal Epidemiology and Infection, provided details on infections related to travel abroad. It was acknowledged that the number of Salmonella and STEC illnesses was likely underestimated because of self-limiting infections that resolved before returning to the U.S.

Outbreaks linked to popular destinations
Salmonella outbreaks represented eight serotypes: Braenderup, Concord, Enteritidis, Muenchen, Newport, Strathcona, Thompson, and Typhimurium, and were associated with multiple regions. Most outbreaks were linked to destinations in Latin America and the Caribbean.

The 11 STEC outbreaks included four serotypes: O111, O157, O103, and O123/O186, and were all associated with travel to Mexico. Mexico was U.S. travelers’ most common foreign destination from 2017 to 2020.

Salmonella outbreaks ranged from four to 365 ill people, and STEC outbreaks from five to 12 cases. Outbreaks of Salmonella tended to occur year-round, while STEC outbreaks typically began in winter or spring.

Of the 1,066 illnesses, 982 were Salmonella infections. Patients ranged in age from less than one year old to 87. More than 550 were female, seven were hospitalized, and three people died.

STEC outbreaks involved 84 ill people. Patients ranged in age from less than 1 to 90 years old and 50 were female. One person was hospitalized, and another person died.

The age of people who died ranged from 17 to 82. Three had Salmonella Newport infections and one had an O103:H2 infection.

Improving hygiene and food safety standards
Of the 631 people with epidemiological information available, 437 reported international travel. 317 listed travel to Mexico and 81 to the Dominican Republic. All 62 people with STEC infections mentioned going to Mexico.

Salmonella Enteritidis caused all outbreaks linked to the Dominican Republic and Jamaica, and all Salmonella Newport and STEC outbreaks were linked to Mexico. A few outbreaks were linked to travel in Europe, Thailand, and the Philippines, and a Caribbean cruise.  

The study used people reporting international travel in the seven days before illness onset as exposure criteria to define travel-associated outbreaks. This may have resulted in the inclusion of people with domestically acquired infections or the exclusion of people with travel-associated infections due to shorter or longer incubation times. Single-state travel-associated outbreaks were not included as data was not available.

Scientists also looked at the antimicrobial resistance patterns of the travel-associated outbreaks.

Researchers said investigating illnesses among returned travelers and collaboration with international partners could result in implementing public health interventions to improve hygiene practices and food safety standards. 

“Our findings emphasize that an improved epidemiological understanding of enteric bacterial illnesses linked to international travel might provide insight into developing public health guidance for travelers and healthcare professionals as well as a better understanding of challenges other regions face to preventing enteric illnesses,” they added.

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A federal court has revoked approval of the weed-killing pesticide dicamba. The ruling means farmers may not have access to the popular pesticide during the upcoming growing season.

The drift-prone pesticide has damaged millions of acres of crops and wild plants every year since the Environmental Protection Agency (EPA) first approved it in 2017 for spraying on cotton and soybean crops genetically engineered by Monsanto (now Bayer) to survive what would otherwise be a deadly dose. 

The U.S. District Court of Arizona ruling in Tucson overturns the EPA’s 2020 reapproval of the pesticide, which included additional application restrictions that have nonetheless failed to prevent the ongoing drift damage.

“This is a vital victory for farmers and the environment,” said George Kimbrell, Center for Food Safety’s (CFS) legal director and counsel. “Time and time again, the evidence has shown that dicamba cannot be used without causing massive and unprecedented harm to farms and endangering plants and pollinators. The Court resoundingly re-affirmed what we have always maintained: the EPA’s and Monsanto’s claims of dicamba’s safety were irresponsible and unlawful.”

Since dicamba was approved for “over-the-top” spraying, its use has increased twentyfold. The EPA estimates 65 million acres (two-thirds of soybeans and three-fourths of cotton) are dicamba-resistant, with roughly half that acreage sprayed with dicamba, an area nearly the size of Alabama.  Farmers plant much of the unsprayed crops “defensively ” to avoid dicamba drift damage.

In the decision, the court canceled dicamba’s over-the-top use, holding that EPA violated FIFRA’s public input requirement before the approval. According to the court, this violation is “very serious,” mainly because the Ninth Circuit previously held that EPA failed to consider the severe risks of over-the-top dicamba in issuing the prior registration. 

The court outlined the massive damage to stakeholders who were deprived of their opportunity to comment, such as growers that do not use over-the-top dicamba and suffered significant financial losses and states that repeatedly reported landscape-level damage yet, in the same 2020 decision, lost the ability to impose restrictions more significant than those imposed by the federal government without formal legislative and rule-making processes. As a result, the court found “the EPA is unlikely to issue the same registrations” again after considering these stakeholders’ concerns.

The court also criticized the EPA’s assessment of the widespread harm caused by the 2020 registrations. Monsanto and the EPA claimed this “over-the-top” new use of dicamba would not cause harm due to its new restrictions on use. But the court found the EPA’s “circular approach to assessing risk, hinging on its high confidence that control measures will all but eliminate offsite movement, [led] to its corresponding failure to assess costs from offsite movement.” And instead, just as independent researchers had warned, the restrictions failed, and dicamba continued to vaporize and drift.

“I hope the court’s emphatic rejection of the EPA’s reckless approval of dicamba will spur the agency to finally stop ignoring the far-reaching harm caused by this dangerous pesticide,” said Nathan Donley, environmental health science director at the Center for Biological Diversity. “Endangered butterflies and bee populations will keep tanking if the EPA keeps twisting itself into a pretzel to approve this product just to appease the pesticide industry.”

Background
This is the second time a federal court has found that the EPA unlawfully approved dicamba. An earlier case resulted in a court of appeals overturning the agency’s prior approval of the pesticide. The EPA reapproved the same pesticide use in 2020, leading to the current lawsuit.

The ruling outlaws dicamba products sprayed over emerged soybeans and cotton crops that are genetically engineered to withstand the spray. Since 2017, the pesticide has caused drift damage to millions of acres of non-genetically engineered soybeans and orchards, gardens, trees, and other plants on a scale unprecedented in the history of U.S. agriculture. The pesticide also threatens dozens of imperiled species, including pollinators like monarch butterflies and rusty-patched bumblebees.

The EPA admitted in a 2021 report that its application restrictions to limit dicamba’s harm had failed, and the pesticide continued to cause massive drift damage to crops.

The U.S. Department of Agriculture estimates that up to 15 million acres of soybeans have been damaged by dicamba drift. Beekeepers in multiple states have reported sharp drops in honey production due to dicamba drift suppressing the flowering plants their bees need for sustenance. 

The plaintiffs are 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.

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Advice around Listeria in sliced fermented sausages and vegetarian sandwich toppings for vulnerable people in Sweden has been changed.

The Swedish Food Agency (Livsmedelsverket) has updated advice for individuals belonging to one of the risk groups for listeriosis. This includes pregnant women, elderly people, and those with weakened immune systems.

The new guidance is that people in at-risk groups may eat sliced fermented sausages, such as smoked midwest and salami, until their use-by date. This applies as long as products are stored according to the manufacturer’s instructions. Previously, it was advised that such individuals should only eat these products within a week of the packaging date.

A risk assessment found that Listeria multiplied slowly or not in fermented sausages at 4 degrees C (39.2 degrees F) and 8 degrees C (46.4 degrees F). This is because such products have a low pH and low water activity.

Revised advice also states that people in risk groups may consume vegetarian sandwich toppings intended to be eaten cold until the use-by date. The change is hoped to lead to less food waste and increase the options for vulnerable consumers.

A risk assessment showed that Listeria cannot multiply in most of these toppings at 4 or 8 degrees C. This is because they have a low pH and often contain preservatives, such as lactate, nitrite, or sorbate.

Changing consumer demand
The Swedish Food Agency said a review was done as pregnant women regularly asked it if it was safe to eat vegetarian sandwich toppings. Plus, interest in vegetarian and vegan food is growing.

In 2022, the Swedish Food Agency investigated the presence of Listeria in vegetable sandwich toppings. The study included 20 different products, and for each product, five samples from the same batch were analyzed, making a total of 100 samples, but Listeria was not detected.

The advice in Denmark, Norway, and Finland is for people in at-risk groups to eat sliced meats as soon as possible, well within the use-by date, and consume them quickly once the pack is opened.

While Listeria outbreaks and illnesses have been linked to vegetarian sandwich toppings in other countries, none have occurred in Sweden.

Advice on sliced cooked and smoked ham, sliced turkey, and sliced cooked sausage remains that these products should be eaten within one week of the packaging date. If it has been over a week, they can be eaten if sufficiently heated.

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