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Caterer linked to school outbreak has operations suspended

Thu, 01/11/2024 - 00:01

Authorities in a Spanish city have suspended the permit of a company that provided catering to several schools after a large outbreak.

The outbreak affected 149 children and five teachers from four Palma schools on the Balearic Islands this past December.

The suspected food was a rice dish. Sick people had abdominal pain, diarrhea and vomiting but symptoms were mild with no hospitalizations.

The General Directorate of Public Health temporarily suspended the activity of the company in charge of the catering service. The move follows investigations carried out into the food poisoning incident by the Food Safety Service of the Ministry of Health which found “obvious shortcomings” in food safety management.

Investigation findings
Officials found discrepancies between declared practices and the documentation provided by the catering firm in its food safety plan. They judged that the company’s food safety management system was inconsistent with the actual processes carried out.

The version provided does not demonstrate compliance with the analysis and control of hazards and critical points where there may be food contamination, which puts public health at risk, said authorities.

As yet, the company has not provided information, analysis or data that suggests it knows the cause of the food safety failure and the measures to mitigate it, which creates uncertainty about the corrective measures that will be applied to avoid future risks.

The General Directorate of Public Health said the temporary suspension will apply until the caterer redesigns its food safety program.

Sites affected by the temporary suspension have been told about revised catering arrangements that will apply until further notice.

In 2022, Spain recorded 591 outbreaks with 7,136 patients, 233 hospitalizations and four deaths. The largest affected 266 people and was caused by Clostridium perfringens.  

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Scallops harvested from prohibited water spur warning from FDA

Wed, 01/10/2024 - 19:32

The Food and Drug Administration has warned about particular scallops harvested from prohibited water that may be contaminated.

The scallops were purchased by restaurants, distributors, and food retailers in Illinois, Massachusetts, New Jersey, New York, and Pennsylvania and may have been further distributed. According to the FDA, Intershell International Corp. received whole, live scallops from an unlicensed harvester and are believed to have been harvested from prohibited waters in Massachusetts and incorrectly labeled as harvest location FED 514. The implicated scallops have harvest dates of Dec. 26, 2023, Dec. 27, 2023, and Jan. 4, 2024, but may still be on hand at purchasers’ locations.

“Scallops harvested from prohibited waters may be contaminated with human pathogens, toxic elements or poisonous or deleterious substances and can cause illness if consumed,” according to the FDA warming. 

“Scallops are filter feeders that remove and bioaccumulate bacteria and other pathogens from the water. It is not uncommon for shellfish to be consumed raw and whole. Contaminated scallops can cause illness if eaten raw and whole or with viscera or roe attached, particularly in people with compromised immune systems. Scallops contaminated with pathogens may look, smell, and taste normal.”

On Jan. 9, the Massachusetts Department of Public Health provided the FDA notice of recall initiated by Intershell International Corp. for certain live scallops received from an unlicensed harvester.

People can get sick with food poisoning after ingesting pathogens, toxic elements, or poisonous or deleterious substances. According to the FDA, symptoms may vary, depending on the pathogen or contaminant, and can range from mild to severe. 

The most common symptoms of food poisoning are diarrhea, stomach pain or cramps, nausea, vomiting, and fever. Symptoms may start within a few hours or take a few days and can last for a few hours or several days. 

Consumers of the implicated scallops experiencing food poisoning symptoms such as diarrhea, stomach pain or cramps, nausea, vomiting, or fever should contact their healthcare provider, who should report their symptoms to their local Health Department.

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More children added to the tally in the outbreak of lead poisoning traced to applesauce

Wed, 01/10/2024 - 00:05

More children are in the tally of those with elevated lead levels after eating certain brands of cinnamon applesauce.

As of Jan. 8, the Food and Drug Administration has received 87 confirmed complaints in the outbreak, up from 82 on Dec. 26.

The Centers for Disease Control and Prevention has also received more reports of children with elevated lead levels in their blood. The CDC has now received reports of 86 confirmed cases, 209 probable cases, and 26 suspected cases for a total of 321 cases from 38 different states 

The FDA reports that the age range of the patients is less than one year old to 53 years old, with a median age of 1 year old.

The Food and Drug Administration continues to work with authorities in Ecuador and the producer of the cinnamon applesauce, Astrofoods, to determine how the cinnamon in the applesauce was contaminated. FDA sampling found lead at 2,000 of the proposed safe levels in the applesauce.

Jim Jones, deputy commissioner for the FDA’s human foods program, has said he believes the contamination was intentional. Lead can be added to products to increase their weight, making them more valuable.

The outbreak has been traced to three brands of cinnamon applesauce: Wanabana, Schnucks, and Weis. Astrofoods produced all three in Ecuador and used cinnamon from the supplier Negasmart. All three brands have been recalled. The products have long shelf lives, so consumers should check their homes for them and discard them.

The cinnamon used in the applesauce has also been found to have high levels of chromium, which can cause various health problems.

“People who ate recalled products, especially if they had elevated blood lead levels, may have been exposed to chromium and should inform their healthcare provider so they can monitor health and provide supportive care as needed,” according to an update from the FDA.

Symptoms of chromium exposure from eating contaminated food may be nonspecific. Some people might not experience any symptoms. Ingestion of chromium exceeding dietary recommendations may result in abdominal pain, nausea, vomiting, diarrhea, anemia, and renal and hepatic dysfunction.

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.

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FAO and WHO release produce and poultry meat reports

Wed, 01/10/2024 - 00:03

FAO and WHO have published two complete reports on microbial hazards in fruits and vegetables and measures to control Salmonella in poultry meat.

The first UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document covers hazards in produce.

The Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) previously released a summary of findings. Still, the final report is now available as part of the Microbiological Risk Assessment (MRA) series. Part three is sprouts, and part four is leafy vegetables and herbs, berries and tropical fruits, melons and tree fruits, and root vegetables. It has already been published.

FAO and WHO held several expert meetings from 2021 to 2022 to collect, review, and discuss measures to control microbiological hazards from primary production to the point of sale in fresh, ready-to-eat (RTE) and minimally processed fruits and vegetables.

Interventions and stage of supply chain

Primary production in open fields was investigated by considering the location, adjacent land use, topography, and climate; prior land use; water; wildlife, animal and human intrusion; soil amendments; and harvest and packing. Experts also looked at production in protected facilities and post-harvest activities such as transport, distribution, and handling at the point of sale.

For primary production in open fields, research on the survival and growth of pathogens in fresh produce indicates that results are usually context-dependent. Experts said there are significant data gaps primarily because of insufficient scientific evidence. Primary production in protected facilities can be more controlled. However, if not well-managed, these sites can have as many risks and represent a source of cross-contamination.

Data are needed to understand the efficacy of water disinfection treatments to maintain the microbiological quality of process water. There is also a need to search for post-packaging decontamination interventions that could reduce or eliminate the risk of contamination.

The complexity and diversity of how produce is stored, distributed, and marketed at the point of sale creates data gaps, particularly in developing economies. Scientists said retail and food service was the “forgotten part” of the supply chain because limited studies highlight the significance of education and training on produce safety.

FAO and WHO said the advice is helpful for risk assessors and risk managers at national and international levels and those in the food industry working to control hazards or develop improved mitigation and intervention measures.

Poultry meat report

For the chicken meat assessment, experts said no single control measure was sufficiently effective in reducing either the prevalence or the level of contamination of broilers and poultry meat with Salmonella. They added that control strategies based on multiple interventions would have the most significant impact on Salmonella in the broiler production chain.

Scientists found that vaccine-based strategies reduce the prevalence or level of shedding of Salmonella in flocks but do not eliminate it. Stringent biosecurity measures, including sanitation and hygiene, are important factors, and it is essential for breeding flocks to be Salmonella-free.

There was no substantial evidence that substances with antimicrobial activity, such as feed and water additives, effectively control Salmonella in broilers. There was limited information on the effectiveness of bacteriophage-based control of Salmonella at the farm level.

High-pressure processing and irradiation are valuable interventions. Chlorine-based compounds and organic acids, such as lactic and peracetic, showed potential effectiveness.

Experts did not address virulence factors and dose-response curves as they judged the science incomplete. Issues regarding ducks, turkeys, and other species, as well as consumer education, were also not covered.

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The dog meat trade is banned in South Korea by the National Assembly starting in 2027

Wed, 01/10/2024 - 00:02

A decade ago, at a Korean railroad station, a tour guide directed a visiting reporter away from a small cafe, saying only “boshintang” was on the menu.  The reporter later learned that “boshintang” is dog meat stew, which older Koreans consider traditional food and something of a delicacy.

But younger South Koreans are more likely to have dogs as pets than for dinner, and this week, the South Korean National Assembly overwhelmingly voted to make the slaughter and sale of dogs for their meat illegal beginning in 2027.

The law targets the dog meat trade by making it illegal to slaughter dogs for their meat or raise dogs for their meat, with two and three-year prison terms possible for those found guilty of such offenses.

Eating dog meat won’t be illegal under the new law, but the plan is to shut down the industry that makes it possible.

South Korea has 1,600 restaurants serving dog meat from 1,130 dog farms as of 2023.  All of those establishments must file phase-out plans. The government will financially assist those businesses as a bridge until they find alternative sources of employment and income.

The three-year phase-out comes as the popularity of dog meat declines in South Korea as human food declines. A Gallup poll in 2023 found only 8 percent of the respondents had tried dog meat in the last 12 months, and fewer than one out of five supported the consumption.

“South Korea’s dog meat ban is a dream come true. This change overjoys us, and we thank lawmakers and local activists who have worked tirelessly to see this become a reality despite the dangers and pushback,” said Fleur Dawes, Director of Communications and International Partnerships for In Defense of Animals. “Countless dogs will now be spared a horrifying death in the dog meat trade. We will continue our vital work during the phaseout period to save as many innocent lives as possible.”

It’s estimated that around 1 million dogs are still being raised and killed for dog meat annually in South Korea.  The new law allows for a three-year period to phase out the industry. It requires businesses involved, such as dog farms, butchers, traders, and restaurants, to register their businesses with local authorities to receive financial support.

In December 2023, the Agriculture, Food, Rural Affairs, Oceans, and Fisheries Committee of the Korean National Assembly passed the Special Bill on the Breeding, Slaughter, and Distribution of Dogs for Consumption and Ending Dog Meat Consumption.

On Jan. 8, the Legislation and Judiciary Committee voted to pass the bill. On Jan. 9, the National Assembly passed the ban, with 99 percent of Assembly members voting in favor.

Animal activists have worked for 20 years to end the dog meat trade in South Korea.

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Scientists claim collaboration spared resources in Salmonella outbreak

Wed, 01/10/2024 - 00:01

Researchers have highlighted how international coordination played a role in solving a multi-country Salmonella outbreak linked to melons from Honduras.

Scientists said information sharing and harmonized data collection helped make the best use of limited resources to solve the outbreak during the Coronavirus pandemic.

Danish authorities reported a cluster of Salmonella Braenderup to the European Centre for Disease Prevention and Control (ECDC) in May 2021.

On the same day, Belgium reported an increase in Salmonella Braenderup cases, including four isolates clustered genetically with the Danish outbreak strain. A few days later, the UK reported an outbreak through the EU Commission’s Early Warning and Response System (EWRS). By July 2021, 348 cases had been reported from 12 European and United Kingdom countries, including 68 hospitalizations. 

ECDC oversight

With support from affected countries and the European Food Safety Authority (EFSA), ECDC formed an international investigation team in May to identify the source and prevent the outbreak’s spread. Two other meetings were held in May and June. A fourth meeting in August summed up lessons learned from the outbreak.

There is no standard approach to outbreak investigations for foodborne diseases that are often resource-intensive and involve several countries, said researchers in the journal Eurosurveillance.

Multinational outbreak investigations require collaboration across countries. This typically involves a number of organizations, such as health agencies, food and veterinary authorities, central and regional laboratories, and clinicians.

Consumption information was shared with affected countries through a standard line list, revealing that 124 of 197 cases reported having eaten melons within seven days before disease onset. Galia was the most commonly named type of melon. 

Only half of the cases reported eating melon of any type. One explanation is that cross-contamination plays a role at various stages in the supply chain. For example, during transport, export, or supermarket re-stocking, evidence from the UK showed melon boxes were re-used for other fresh produce, including other melons.

A Danish case-control study found no association between being sick and having melons, but studies in the UK and Germany found cases more likely to consume melons.

Coronavirus impact

Salmonella was isolated from two of 200 Galia melons in the UK in June 2021. Genomic analysis of these isolates matched the Salmonella Braenderup outbreak strain.

The outbreak strain was identified in Austria from a pooled peel sample of Galia, cantaloupe, and honeydew melons and in environmental samples in Finland from boot swab samples from a henhouse where chickens had been fed melon rind. In Germany, the outbreak strain was also found in a pooled feces sample from bears in a zoo.

Salmonella Braenderup matching the outbreak strain was detected on the surface of a washing tank in one of the Honduran facilities where Galia melons were packed, and corrective measures were taken onsite to prevent future contamination. Scientists say that washing melons immediately post-harvest, a procedure used by the implicated supplier, may lead to bacterial contamination externally and internally as melons can absorb contaminated water.

By July 2021, the outbreak ended, likely due to a shift in the supply chain of melons from Latin America to Southern European countries during the European summer growing season.

In January 2022, the European Commission increased official controls on imported Galia melons from Honduras due to the outbreak. These checks were removed in early 2023.

International coordination spared resources since it removed the need for full investigations in all affected countries. This was important given the outbreak occurred during the COVID-19 pandemic when public health and laboratory resources were already under significant strain or diverted to support the COVID-19 response. With microbiological testing of melons, many samples are required to find a positive, and there were lab resource shortages during the pandemic.

“The international-level coordination between countries facilitated by ECDC was key in concluding the outbreak’s source quickly and effectively. This was particularly important given the absence of confirmatory microbiological evidence of Salmonella in melons and the approaching end of the seasonal supply of Galia melons from Honduras,” said scientists.

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Passing the collection plate comes naturally to Amos Miller

Tue, 01/09/2024 - 00:05

As he has in the past, Amos Miller has turned to his supporters for financial assistance as he finds compliance with food safety regulations troublesome.

After the  Pennsylvania Department of Agriculture executed a duly issued search warrant on Amos Miller and Miller’s Organic Farm on Jan. 4, a GiveSendGo campaign was launched to benefit Miller.

According to the fundraising website, the Amos Miller campaign has a goal of $150,000. Since it began on Jan. 5, contributions totaled $104,524.  Under the headline “Amos Miller Under Attack Again,” the fundraising appeal claims Miller’s Amish Farm was “raided” on Jan. 4 by Pennsylvania State Troopers.

Pennsylvania Department of Agriculture employees searched Miller’s farm on Jan. 4 under a warrant signed on Jan. 3 by state Judge B. Dennis Commins. The basis of the order was an affidavit from Sheri Morris, the Department of Agriculture’s acting food safety director.

The Food Safety Bureau is involved in an outbreak investigation of foodborne illnesses that also involves the states of New York and Michigan. The threat to human health from eggnog and other raw milk products with contamination from Shiga-toxin pathogens sparked the multistate investigation.

Miller gained experience with such fundraising while contesting federal food safety enforcement brought against Miller’s Organic Farm from 2016 through 2023. In 2021, Amos Miller responded to a $250,000 federal court fine with a gofundme campaign that raised at least $52,000. At the time, he had been found in contempt of court.

Miller is a multiple-state farm owner with his own buyer’s club. At the time, he called the approaching deadline for paying the $250,000 and associated inspection costs “the biggest hurdle” the farm has to overcome.

“It is certainly not our wish to ask for more donations to cover these expenses, but standing up for the truth, such as requesting citric acid-free meats, etc., is what has brought us into this legal battle, and it is not coming for free,” Miller’s fund-raising pitch claimed.

His 2021 gofundme goal was $75,000.

According to his fundraising campaigns, Amos Miller is the victim of special attention from the government and not just routine food safety actions. However, Pennsylvania’s recent action is a routine food safety investigation, which states do year in and year out. It is looking to find out where raw eggnog and other raw dairy products are being produced and get them off the market before more illnesses and deaths occur. The products are favorable in tests for Shiga toxin-producing E. Coli that have already turned up in Michigan and New York.

The lengthy federal litigation was concluded last year when Miller’s attorney, Robert Barnes, signed off on a Third Consent Decree that provided Miller’s cooperation in the future — the Consent Decree remains in force.

With Pennsylvania, Michigan, and New York investigating the Shtiga-toxin illnesses involving eggnog and raw milk, more is going to be heard about what happened. Lab work on products collected from Miller’s farm is likely underway. 

Miller has never sought licenses for his retail food operations in Pennsylvania.

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Salmonella outbreak in Chile caused by cheese

Tue, 01/09/2024 - 00:03

Health officials in Chile have reported a Salmonella outbreak that has sickened more than 60 people.

So far, 66 people have been affected by the outbreak resulting from eating goat’s cheese in the Metropolitan Region.

Overall, 28 cases have been reported in the Valparaíso Region and 38 in the Metropolitan Region, including seven hospitalizations.

Epidemiological work identified a producer of cheese who informally sold contaminated products in different parts of the province via commercial premises and the area of Llay Llay. Authorities have stopped cheese production.

Officials said the producer and distributor sold the product in different outlets despite not having the required health resolution and documentation. They urged vendors not to buy products from such processors.

Gonzalo Soto Brandt, the Secretaria Regional Ministerial de Salud (Seremi de Salud) of the Metropolitan Region, called on people who had bought the affected goat cheese to dispose of it to avoid possible food poisoning.

Soto said it was essential that people who consumed goat cheese always verified that the authorities had approved it and that it was purchased in an established place. He added that the risk of food poisoning increases during the warmer spring-summer season because of higher temperatures.

In 2023, 163 outbreaks were reported in the Metropolitan region, affecting 881 people, and 60 had to be hospitalized.

FAO work in Chile
Meanwhile, Chile has become the first country in Latin America to implement a food control system assessment with help from the UN Food and Agriculture Organization (FAO).

The initiative, led by the Chilean Food Safety and Quality Agency (ACHIPIA), aims to improve strategic planning and strengthen governance around food safety.

The launch event for the “Evaluación del sistema de control de los alimentos de Chile” took place in Santiago in December.

As part of the project, a team of food safety experts from FAO will work with local authorities for food safety and relevant stakeholders to assess the effectiveness of the national food control system and develop a strategy to improve the country’s public health and economic development.

The FAO team will assist authorities through the eight-month process, which will develop a set of recommendations and a framework to facilitate their implementation.

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EU tells Germany and Greece to improve produce checks

Tue, 01/09/2024 - 00:01

The European Commission’s health and safety unit has published two reports assessing controls on food of non-animal origin (FNAO) in Germany and Greece.

An audit in Germany in June 2023 found a system for official controls on food of non-animal origin, with a robust monitoring plan and suitable lab capability, but several problems impacted effectiveness.

These included stages before and during harvest being excluded from official controls for non-risk-based reasons and poor knowledge by inspectors concerning Hazard Analysis and Critical Control Point (HACCP) verification and the requirements on Listeria monocytogenes in ready-to-eat food.

Deficiencies were hardly reported and rarely followed up. Also, the legislation for sprouts was not correctly applied by food businesses and not enforced systematically by authorities.

Checklist problems
At the time of the audit, 15 sprout-producing establishments were approved in the country.

Saxony-Anhalt representatives informed the audit team that official controls before and during harvest started in May 2023. Bavarian officials said such inspections were requested but not carried out due to staff shortages. From 2023, controls before and during harvest will be done annually.

Inspectors in Bavaria told auditors they did not need a checklist for inspecting processors as they have adequate training and experience. They found deficiencies, such as rusty equipment and condensation on the ceiling, that were not detected during previous visits. However, shortcomings in staff behavior while handling and processing products were overlooked.

Inspectors of sprout-producing sites missed that import certificates for mung beans are a legal requirement and that these certificates were unavailable at the premises.

There was no written evidence of follow-up inspections on the numerous recurring non-conformities identified during the official control. The audit team also found that issues with hygiene requirements were not always remedied by the business within the required deadline, as instructed by authorities.

In both states, authorities did not verify that companies making ready-to-eat foods take samples of the processing areas and equipment for Listeria monocytogenes following EU regulations. Not all inspectors were aware of environmental control measures for Listeria that firms have to implement or of which measures to take in the case of positive results.

Seven recommendations covered official controls before and during harvest, ensuring sprout-producing sites meet requirements in EU legislation, the need for authorities to provide technical support and training, and checking controls that looked at business measures to reduce the risk associated with Listeria monocytogenes.

Greek findings
The audit in Greece in May 2023 found the planning for official controls did not include checks at the farm level before and during harvest. Three recommendations were made.

Later stages of the production chain are covered by an official control system and supported by a network of official laboratories. However, deficiencies are rarely reported, and when recorded, they are rarely followed up, weakening the system’s effectiveness.

The review covered official controls for food hygiene to prevent microbiological contamination in food of non-animal origin, including seeds intended for sprouting and sprouts. There are no establishments registered and approved for sprouts and seeds for sprouting.

The audit team accompanied inspectors visiting processors and found that they did not identify shortcomings, such as potential cross-contamination by staff, dirt over the exposed products, or condensation on the ceiling of cooling rooms.

Several private good agricultural practice (GAP) schemes include monitoring for microbiological risks of FNAO. These schemes have not yet been considered in the planning of official controls. International buyers also inspect processors.

Inspectors told auditors that deadlines for corrective actions are not set if the non-compliances are minor. Still, if they are significant, a deadline is specified for the company to take action.

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Milkfish recalled over botulism concerns

Mon, 01/08/2024 - 16:39

Foremost Foods International, Inc. of Pomona, CA  is recalling Pamana Premium Marinated Bangus, Pamana Premium Marinated Baby Bangus and Pamana Premium Bangus Belly because of potential Clostridium botulinum growth and toxin formation. 

The frozen bangus (milkfish) in reduced oxygen packaging does not contain instructions to keep frozen and instructions for proper thawing (e.g., “Important, keep frozen until used, thaw under refrigeration immediately before use”).

According to the details posted online by the FDA, the recall was initiated on Dec. 1, 2023 and is ongoing.

The recalled products were distributed in the U.S. to supermarkets in California, Hawaii, Washington, Illinois, Nevada and Texas.

Recall products:

Pamana Premium Marinated Bangus (Deboned Marinated Milkfish), Net Weight to be Weight at Time of Sale

  • Product Quantity: 407 boxes

Pamana Premium Marinated Baby Bangus (Deboned Marinated Baby Milkfish), Net Weight to be Weight at Time of Sale

  • Product Quantity: 432 boxes

Pamana Premium Bangus Belly (Cut Deboned Milkfish Belly), 340 g (120 oz)

  • Product Quantity: 448 boxes

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

About botulism
While a variety of illnesses can result from eating under-processed food, one of the most dangerous is botulism poisoning. Untreated, botulism can paralyze the muscles needed for breathing, resulting in sudden death.

Anyone who has eaten any recalled products and developed signs of botulism poisoning should immediately seek medical attention, according to the U.S. Centers for Disease Control and Prevention (CDC). 

“In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, symptoms can begin as soon as 6 hours after or up to 10 days later,” according to the CDC website.

The symptoms of botulism may include some of all of the following: double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, difficulty breathing, a thick-feeling tongue, dry mouth, and muscle weakness. People with botulism poisoning may not show all of these symptoms at once.

These symptoms result from muscle paralysis caused by the toxin. If untreated, the disease may progress, and symptoms may worsen to cause paralysis of specific muscles, including those used in breathing and those in the arms, legs, and the body from the neck to the pelvis area.

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Parrot food recalled after testing finds Salmonella contamination

Mon, 01/08/2024 - 12:24

D&D Commodities Ltd. of Greeley, CO, is recalling one lot of 3-D® Pet Products Premium Parrot Food because of potential Salmonella contamination.

Salmonella can affect animals eating the products and there is a risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products.

The recall notification is being issued after a batch had a positive result for Salmonella in a random sample test collected by the U.S. Food and Drug Administration (FDA) on Nov. 30, 2023. The 3-D® Pet Product Premium Parrot Food was originally manufactured on Oct. 25, 2023. 

The affected parrot food product is packaged in clear plastic jars and was distributed to retailers and distributors in the following states: Arizona, Arkansas, California, Colorado, Delaware, Florida, Georgia, Illinois, Indiana, Kansas, Kentucky, Louisiana, Michigan, Mississippi, Missouri, Ohio, Oregon, Texas, Utah and Virginia.

Recalled product:

ProductSizeUPCLot No.3-D Pet Products Premium ParrotFood4 lb.719195135045102525G

Consumers who have purchased the recalled parrot food product should return it to the place of purchase for a full refund. Retailers who received the affected parrot food product have been contacted and asked to pull the product from their inventory and shelves.

Pets with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some pets will have only decreased appetite, fever, and abdominal pain. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.

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 handled any implicated product 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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The Litigated Dish: Top foodborne pathogens

Mon, 01/08/2024 - 00:05

One of my New Year’s resolutions — I call it my “professional growth resolution” — is to start rising columns in 2024. I hope this will drive more traffic to my law firm’s many existing websites and blogs — we even have this newspaper: Food Safety News. 

Bill Marler, my boss — the star of Netflix’s “Poisoned” and the world’s fastest blogger—already does his fair share of blogging. I could contribute by answering the Internet’s most-asked food safety questions. Hopefully, I can learn a thing (or 10) along the way.

This year, I’ll answer the internet’s most frequently asked foodborne illness and food safety-related questions. How will I know which questions are most frequently asked, you ask? It’s simple — I typed “foodborne illness” in the search bar on AnswerThePublic.com and found the most common Google searches on this topic.

What qualifies me to answer these questions? I’m a food safety lawyer at the only firm in the world doing this for the last 30 years. I figured I better know the answer to all these questions.

Without further ado, this week’s Foodborne Illness 101 question is:

What are the 5 major foodborne illnesses?

  1. Norovirus, commonly known as “the cruise ship virus” in the food safety community, takes the number 1 spot. Its nickname is misleading since norovirus outbreaks on cruise ships account for 1 percent of all reported norovirus outbreaks. Nevertheless, thinking of a cruise ship buffet at peak hours may be the best way to remember what there is to know about norovirus: people of all ages can get infected and sick with norovirus, which spreads very easily and quickly.

Norovirus is highly contagious. It is the leading cause of gastroenteritis (abdominal pain, diarrhea, and vomiting) and foodborne illness in the United States. Norovirus can be transmitted by touching surfaces or objects contaminated with norovirus and then placing your unwashed hand in your mouth; having direct contact with someone who has norovirus (for example, by sharing food or eating utensils with them, eating food handled by them, or caring for them when they are sick). It can even be transmitted through indirect contact with a sick person—all it takes is a few contaminated particles (I won’t get into too much detail here, in case you are having lunch) to potentially cause illness.

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

For more info on Norovirus, visit https://marlerclark.com/foodborne-illnesses/norovirus 

  1. Salmonellosis—the disease caused by the Salmonella bacteria — is the second most common foodborne illness. Salmonella infection occurs when Salmonella bacteria are ingested, typically from eating food derived from infected animals or from ingesting the fecal particles of an infected animal or person (gross, I know). Per the CDC, Salmonella bacteria cause a staggering 1.35 million illnesses, resulting in 26,500 hospitalizations and 420 deaths in the U.S. every year.

Salmonella food sources include raw or undercooked eggs, raw (unpasteurized) milk, contaminated water, meat and meat products, and poultry. In the summer of 2019, I drafted a petition asking the U.S. Department of Agriculture to ban Salmonella in all meat and poultry products. The USDA didn’t quite accept that proposal, but they are taking steps in the right direction.

The problem with Salmonella is that it can end up in many things, including your pet’s food and a bi-national cantaloupe outbreak in which ten people have died. Symptoms of Salmonella infection include painful abdominal cramps, diarrhea, and fever. In a small proportion of food-borne Salmonella infections, patients may develop bacteremia, focal infection, or reactive arthritis. The incubation period, or the time from ingesting the bacteria until the symptoms start, is generally 6 to 72 hours.

For more info on Salmonella, visit https://marlerclark.com/foodborne-illnesses/salmonella 

  1. Clostridium perfringens is another common cause of food poisoning in the United States. Outbreaks of this bacterium tend to happen in settings where large groups of people are served. Keeping food at proper temperatures may be problematic—for example, significant events with catered food, school cafeterias, nursing homes, hospitals, and prisons.

C. perfringens, unlike norovirus, can multiply in foods. This bacterium makes spores, which are inactive forms of the bacterium that help it survive heat, dryness, and other environmental conditions. When food is kept at an unsafe temperature, C. perfringens can transform into active bacteria, and when ingested, it can produce a toxin that causes diarrhea.

Specific foods commonly linked to C. perfringens food poisoning include poultry, meat, and gravy. Most outbreaks of C. perfringens occur in November and December. Many have been linked to popular holiday foods like turkey or roast beef.

For more info on C. perfringens, visit www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html

  1. Campylobacter is the fourth most common cause of food poisoning in the U.S. Campylobacter infection is commonly associated with the consumption of raw (unpasteurized) milk, undercooked poultry, and contaminated water; however, most Campylobacter cases are sporadic and are never traced back to a specific food or beverage. Because of this, historically, very few foods have been recalled due to the presence of Campylobacter bacteria.

Not all Campylobacter infections cause obvious illness. Symptomatic infection occurs almost exclusively in infants and young children. Infection is typically established in the lower intestines and colon and initially causes noninflammatory diarrhea. This is followed by a locally invasive stage that leads to cell damage and intestinal inflammation (dysentery), stomach cramps, and severe diarrhea (sometimes bloody). The main recognized medical complications of Campylobacter infection are Guillain-Barré Syndrome, reactive arthritis, and post-infectious irritable bowel syndrome (P-IBS).

For more info on Campylobacter, visit https://marlerclark.com/foodborne-illnesses/campylobacter 

  1. Finally, the fifth most common cause of food poisoning in the U.S. is Staph food poisoning. Staph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by Staphylococcus aureus. 

About 25 percent of people and animals have Staph on their skin and nose. It usually does not cause illness in healthy people, but Staph can make toxins that can cause food poisoning. Food can become contaminated when people who have Staphylococcus aureus bacteria on their skin do not wash their hands properly before touching food. If the food is left at room temperature or undercooked, the bacteria can multiply and produce toxins. Despite contamination, many foods have a normal taste and odor.

Symptoms of Staph poisoning — sudden onset of nausea, vomiting, stomach cramps, and diarrhea— usually develop within 30 minutes to 8 hours after eating or drinking a contaminated food product and last no longer than one day. Severe illness is rare.

For more info on Staph food poisoning, visit www.cdc.gov/foodsafety/diseases/staphylococcal.html

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Food firms warned over maggots, rodents, Listeria, and more in warehouses and facilities

Mon, 01/08/2024 - 00:01

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

US Gulf Coast Trading Co. Inc.
Houston, TX

A food firm in Texas is on notice from the FDA of severe violations of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation. These violations include the presence of rodents, maggots and more.

In a Dec. 5, 2023, warning letter, the FDA described an Aug. 7-15, 2023, inspection of US Gulf Coast Trading Co. Inc.’s refrigerated, frozen, and ambient food product warehouse in Houston, TX. 

After the inspection, the FDA investigators issued an FDA Form 483, Inspectional Observations, listing deviations found at their facility. In addition, during the inspection, FDA collected filth samples from various areas within the warehouse facility, and the analytical results revealed rodent filth present throughout the facility.

Some of the significant violations are as follows:

Current Good Manufacturing Practice:

1. The firm did not exclude pests from their food plant to protect against contamination of food. Specifically, FDA investigators observed evidence of rodent activity, including rodent excreta pellets (REPs) in numbers too numerous to count (TNTC), gnaw marks in food and food packaging, nesting material, live maggots, and other apparent excrement throughout their facility, including areas where human food is routinely stored. Below are some examples of the observations made by the investigators:

(Redacted) of the warehouse:

  • On Aug. 7, 2023, more than 50 REPs were on the floor along the (redacted) bay door. Food products such as herbal tea, tortillas, pomegranate sauce, basmati rice, and dried mallow were stored within 3 feet of this door.
  • On Aug. 7, 2023, TNTC REPs and seven other apparent excrements were in the (redacted) corner behind boxes containing packaged herbal tea stacked on a pallet.
  • On Aug. 7, 2023, there were more than 100 REPs along the (redacted) wall behind a pallet containing boxes containing tortillas, loose tortillas, and pomegranate sauce.
  • On Aug. 8, 2023, numerous REPs were placed on top of and along the seams of 20 lb. burlap bags containing long-grain steamed basmati rice, located in section (redacted).
  • On Aug. 8, 2023, REPs, gnaw holes, and nesting materials on boxes and packaging containing dried mallow were located in the section (redacted).
  • On Aug. 8, 2023, numerous REPs, rodent-gnawed material, and live maggots on and inside packages of tortillas were located in section (redacted).

(Redacted) of the warehouse:

  • On Aug. 7, 2023, more than 50 REPs were behind a pallet of boxes containing jarred pickled cucumbers in the middle and on the bottom of a row (redacted).
  • On Aug. 7, 2023, more than 50 REPs were behind a pallet containing boxed canned black olives in the middle bottom of the row (redacted).
  • On Aug. 7, 2023, TNTC REPs at the (redacted) corner, adjacent to the office entry, and on a pallet containing instant noodles.
  • On Aug. 7, 2023, approximately 20 REPs were on top of boxes containing white vinegar and tahini at the (redacted) end bottom of row (redacted).

(Redacted) of the warehouse:

  • On Aug. 7, 2023, approximately 40 REPs were on the floor around a pallet containing packages of jarred jam and black olive slices at the (redacted) end, located on the bottom of the row (redacted).
  • On Aug. 7, 2023, TNTC REPs were on the floor next to a pallet of packaged and jarred jam and black olives slices at the (redacted) end, located on the bottom of the row (redacted).
  • On Aug. 9, 2023, TNTC maggots on, underneath, and behind a pallet containing canned pepper molasses, flavored rose water, canned liquid Jameed yogurt soup, and pomegranate sauce located in section (redacted).

(Redacted) of the warehouse:

  • On Aug. 7, 2023, greater than 100 REPs were on top of two pallets containing packaged cooked chickpeas stored adjacent to the employee restroom.
  • On Aug. 7, 2023, TNTC REPs behind the two pallets of cooked chickpeas stored adjacent to the employee restroom.

In addition to visual observations, FDA collected several samples during the inspection. These samples included food products and a filth sample. These samples were submitted to FDA labs for analysis, which confirmed the presence of REPs, rodent gnaw marks in the packaging, and/or rodent hairs in these samples. Further, the filth sample included REPs and rodent-gnawed materials collected from various warehouse areas, demonstrating that rodent activity existed throughout their facility.

2. The firm did not maintain its plant in adequate repair. Specifically, gaps were observed along the bottom (redacted) and top of the (redacted) bay door when the door was fully closed. The roll-up door opens directly to the exterior (redacted) of the warehouse, which could allow for the entrance of pests into the facility. Food products such as packaged tortillas (redacted), herbal tea, and stuffed eggplant were stored directly approximately 3 feet from this bay door.

3. The firm did not clean their non-food contact surface in a manner and as frequently as necessary to protect against allergen cross-contact and contamination. Specifically, the exterior wall of the refrigerator located at sections (redacted) and (redacted) of the warehouse was observed to contain streaks from a tahini spill. The tahini was observed spilled onto the product below, wall, and floor. The tahini product, which is made from sesame seeds, a known allergen, was stored on a rack above other products such as broad fava beans and a pallet that contained canned pepper molasses, flavored rose water, canned liquid yogurt soup, and pomegranate sauce.

4. The firm did not store food under conditions that protect against food contamination. Specifically, on Aug. 7-10 and 15, 2023, the (redacted) bay door, (redacted) bay door, and entry door into the warehouse in the (redacted) of the (redacted) wall remained open when not in use and for extended periods. These conditions could allow for the entrance of pests into their facility, which may cause contamination of food products stored inside the warehouse.

5. The firm did not keep the grounds around their plant in a condition that would protect against food contamination. Specifically, during the inspection, FDA investigators observed:

  • On Aug. 7-10 and 15, 2023, numerous empty pallets being stored directly against the exterior corner of the (redacted) wall, directly adjacent to the (redacted) bay door, which remained open when not in use and for extended periods during the inspection.
  • On Aug. 7-10 and 15, 2023, the grass and weeds located at the back and east side of the facility were observed to be overgrown, which may lead to the harborage of pests.

These conditions could allow for the contamination of food products stored inside the warehouse.

6. The firm did not store a toxic chemical in a manner that protects against contamination. Specifically, on Aug. 7-10, 2023, a container of insect killer was observed being stored directly adjacent to a pallet containing boxes of jarred jam and canned olives at the end of row (redacted) of the warehouse and 20 lb. sacks of steamed basmati rice approximately eight ft. away along the (redacted) wall of the warehouse.

The full warning letter can be viewed here.

Desserts by Helen Inc.
Louisville, KY

A food firm in Kentucky is on notice from the FDA for serious violations of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation. These violations include potential contamination through unwashed hands, mold, Listeria and more. 

In a Sept. 11, 2023, warning letter, the FDA described a Feb. 27 through March 13, 2023, inspection of Desserts by Helen Inc.’s ready-to-eat (RTE) bakery products manufacturing facility in Louisville, KY.

After the inspection, the FDA investigators issued an FDA Form 483, Inspectional Observations, listing deviations found at their facility. The significant violations are as follows:

Current Good Manufacturing Practice:

1. The firm did not take reasonable measures and precautions to ensure that all persons working in direct contact with food wash hands thoroughly (and sanitize if necessary to protect against contamination with undesirable microorganisms) before starting work, after each absence from the workstation, and at any time when the hands may have become soiled or contaminated. Expressly, the following employee practices were noted on Feb. 28, 2023:

a. Two employees wearing gloves retrieved RTE chocolate cakes from the walk-in freezer. They touched the door handles, the interior surface of the walk-in freezer door, and plastic strip curtains that had a build-up of visible residue. The employees then touched the RTE chocolate cakes without washing and sanitizing their hands and changing their gloves. The employee then scooped chocolate sprinkles by hand, wearing the same gloves, and coated the cake with chocolate sprinkles.

b. During the RTE Mile High Chocolate Cake manufacturing, an employee moved a trash can using their gloved hands and then continued to apply chocolate sprinkles to the RTE cake without first washing and sanitizing their hands and changing their gloves.

2. The firm did not maintain buildings, fixtures, and other physical plant facilities in a clean and sanitary condition and in repair adequate to prevent food from becoming adulterated. Specifically, on Feb. 27 and 28, 2023, investigators observed the following conditions:

a. A metal storage shelf in the walk-in cooler was visibly unclean with a green and white substance, mold-like in appearance.

b. Apparent food residue and apparent green and white mold-like substance on a (redacted) plastic pallet located in the walk-in cooler. The (redacted) plastic pallet held a (redacted) bucket of “(redacted) WHOLE CHERRY FILLING.”

c. Standing brown liquid in the drainage basin located in the packaging room. The drainage basin also contained apparent dirt, concrete pieces, and pieces of cloth.

d. Pitted floors throughout the facility; they were visibly unclean and missing sealant in multiple areas. This is a repeat observation from FDA’s April 2022 inspection.

e. Unclean interior surfaces of the dishwashing machine with apparent mineral and food residue buildup. This is a repeat observation from FDA’s April 2022 inspection. Additionally, the water in the tank of the dishwashing machine was observed to contain food residue, which is circulated and sprayed over the dishes as part of the wash/rinse process.

3. The firm did not clean food contact surfaces, including equipment utensils and food-contact surfaces, as frequently as necessary to protect against allergen cross-contact and against contamination of food. Specifically, on Feb. 28, 2023, FDA investigators observed the following conditions:

a. Employees used a metal scoop and spatula stored in the drawers of a (redacted) toolbox that were visibly unclean with apparent food residue to apply icing to RTE Mile High Chocolate Cake without cleaning and sanitizing the utensils prior to use.

b. A buildup of food residue was observed on the interior sides and the slicing blade of the cake slicer used to slice RTE Jalapeno Cornbread in the packaging room.

4. The firm did not clean non-food-contact surfaces of equipment in a manner and as frequently as necessary to protect against allergen cross-contact and contamination of food, food-contact surfaces, and food-packaging materials. Specifically, on Feb. 28, 2023, FDA investigators observed the following conditions:

a. A buildup of food residue on the underside, spindle, and rear splash guard of the stand mixers being used to manufacture RTE chocolate buttercream icing and Jalapeno Cornbread batter.

b. Food residue on the base, underside, locking lever and wheels of the batter dispensing machine located in the production room used to manufacture RTE Jalapeno Cornbread batter.

c. Build-up of food residue on the top shelf extending over the stove, the stove’s backsplash, and the exhaust hood above the stove. An employee used the stove to melt margarine in a metal pot. This is a repeat observation from FDA’s April 2022 inspection.

d. Visibly unclean exteriors of various stand mixer bowls stored on metal shelving. An employee retrieved one such bowl and used it to manufacture a Jalapeno Cornbread batter without cleaning or sanitizing the bowl prior to use.

5. The firm plant is not constructed in such a manner that floors, walls, and ceilings may be adequately cleaned and kept clean and in good repair. Specifically, an area of approximately 75 square feet located behind the walk-in freezer is not accessible for cleaning, as the space is too narrow for someone to access. The floors and walls are visibly unclean from apparent dirt and cobwebs. This is a repeat observation from FDA’s April 2022 inspection.

In addition to the violations described above, the FDA offers the following comments:

  • During FDA inspection, 80 environmental swabs were collected from various locations throughout their processing areas. FDA laboratory analysis of environmental sample 1204755 collected on Feb. 27, 2023, confirmed eleven swabs positive for Listeria innocua and two swabs positive for Listeria innocua/welshimeri, both non-pathogenic Listeria species. The positive findings include the drain in the basin of the packaging room where our investigator observed standing brown liquid, on the floor next to exterior door in the production room, and middle of the floor of the basin located in the packaging room. FDA notes that the investigator observed floors that were pitted and visibly unclean throughout the facility and floors are potential sources of Listeria, especially where there are cracks and crevices. Furthermore, during FDA’s previous inspection in April 2022, FDA laboratory analysis of environmental sample 1171554 consisting of fifty swabs collected on April 11, 2022, confirmed two swabs positive for Listeria innocua, one swab positive for Listeria ivanovii, and one swab positive for Listeria grayi. The presence of Listeria species such as Listeria innocua, welchimeri, ivanovii, grayi suggests that conditions also are suitable for survival and/or growth of Listeria monocytogenes, an environmental pathogen. As a manufacturer of RTE bakery products, the firm is responsible for ensuring that they have appropriate procedures and practices to prevent Listeria monocytogenes contamination in their facility.
  • The firm must establish and maintain records that document their employees’ received training in the principles of food hygiene and food safety, including the importance of employee health and personal hygiene, as appropriate to the food, the facility, and the individual’s assigned duties.
  • The firm’s facility meets the “qualified facility” definition under 21 CFR 117.3; therefore, they are subject to the modified requirements in 21 CFR 117.201 of the CGMP & PC rule. These modified requirements include the requirement that the facility submit a form to FDA attesting to the facility’s status as a qualified facility. In addition, they must attest that they have identified potential hazards associated with the food being produced, are implementing preventive controls to address hazards associated with the food being produced, and are monitoring the performance of the preventive controls to ensure that such controls are effective; or their facility is in compliance with State, local, or other non-Federal food safety law. To date, they have not submitted an attestation.

The full warning letter can be viewed here.

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Focus on food safety and transparency

Mon, 01/08/2024 - 00:00

— OPINION —

By Paul Damaren

The food industry experienced a dramatic transformation in 2023, driven by the increased adoption of tech solutions, including AI, IoT, blockchain, and machine learning. These tech solutions will continue to revolutionize the food sector in 2024, elevating food safety, transparency, and the customer experience.

Food safety prioritized 
Many food brands have wisely adopted tech solutions to improve food safety and quality – a trend that will continue in 2024. More organizations are relying on innovative tech solutions to monitor and maintain the highest food safety standards throughout the supply chain. Moving forward, tech tools will continue to play crucial roles in keeping foods – and people – safer.

Since the Food Safety Modernization Act (FSMA) was passed, more organizations are following the food safety regulations outlined in this document. In the past few years, brands have become more aware of – and compliant with – food safety protocols, working diligently to improve safety, quality, accuracy, transparency, and compliance. It’s refreshing to see the industry collaborating to prioritize food safety and ensure greater transparency and traceability for our collective food supply. 

In the coming year, more food businesses will implement FSMA regulations. The increased adoption will be driven by the approaching deadline, of course, but also because of heightened consumer demand for food safety and quality, tech advancements that boost transparency and traceability, and a collective commitment to prioritize food safety. As adoption of FSMA accelerates, it will help create a safer, more secure and transparent food supply.

Evolving consumer expectations
Consumer expectations have evolved, and people want – and demand – greater transparency, more ethical sourcing, increased sustainability, and healthier food offerings. Brands are working diligently to meet these new consumer expectations, taking steps to provide comprehensive information about ingredients, as well as sourcing and sustainability practices, allowing individuals to make more informed decisions about the foods they buy and consume.

Consumer expectations are driving many of today’s industry trends, as they demand safe, nutritious foods that are sustainably and ethically grown and produced. Consumers’ increasing concern for transparency and sustainability in the food industry is due to a growing awareness of the environmental and social implications of their food choices. They want to make purchases that contribute to positive change, so they’re supporting brands whose values align with their own. Food companies must give their customers what they want, or risk being left behind in an increasingly competitive market.

Interestingly, the new FSMA regulations include rules that standardize food traceability protocols, which is perfect timing, as consumers are demanding transparency and traceability. In fact, a recent survey revealed that 72% of consumers said transparency is important in their decision about which brands to support.

Looking Ahead to 2024
Anticipate the following trends in the new year:

Competition and market saturation 
The highly competitive nature of the food industry will likely lead to increased competition for customers, especially in saturated markets. Brands must, therefore, differentiate themselves through innovation, safety and quality, unique experiences, and exceptional customer service.

For instance, many consumers want more personalized recommendations about what foods to try and buy. Brands are answering this call, using tech tools to customize recommendations based on consumers’ purchase history, such as flagging plant-based options that vegan and vegetarian consumers might enjoy. Tech solutions like AI can help curate personalized experiences based on individual preferences, further strengthening customer satisfaction, loyalty, and retention. Brands that use tech solutions to customize (and enhance) the user experience will differentiate themselves from those that don’t.

Additionally, innovative technology, like artificial intelligence, will set brands apart from the pack. AI-powered chatbots and virtual assistants can handle customer inquiries, respond to comments, and even make reservations. Not only does this improve response times and efficiency, but it also frees up human employees to focus on customer interaction and value-add tasks. 

Regulatory compliance 
Managing regulatory compliance has always been a challenge for food organizations, especially since the rules are always changing. Food brands can better manage regulatory compliance – and related policies and procedures – by using tech solutions. 

In the food industry, the Food Safety Modernization Act is changing the game. Per FSMA, companies must now provide full transparency of how their products are made, as well as full traceability as the products move along the supply chain. Brands (and their products) must now adhere to a variety of regulations, increase transparency in areas like labeling, demonstrate compliance, and provide consumers with the information they need to make more educated decisions about the foods they buy and the companies they support.

Food brands can (and should!) use tech tools to overcome common challenges around compliance, including food safety standards, proper labeling, supply chain transparency, as well as environmental and labor regulations. Sophisticated tech solutions allow companies to streamline operations, ensure product quality, and remain in compliance with ever-evolving regulations. Using innovative – and integrated – tech tools, brands can better manage real-time data sharing, demand forecasting, traceability, recall management, quality control, inspections and audits, environmental compliance, and more.

In 2024, we’ll see food safety regulations – and consumer expectations – continue to evolve, and brands must keep up. Food companies would be wise to stay informed about regulatory changes, use tech solutions, and implement best practices to ensure ongoing safety, quality, transparency, and compliance.

About the author: Paul Damaren is Chief Revenue Officer at RizePoint, a technology firm in the food safety, quality management, compliance, and social responsibility space.

Limited impact of pandemic on foodborne illness in Brazil

Sun, 01/07/2024 - 00:03

There was no major difference in the number of foodborne infections reported before and during the Coronavirus pandemic, according to researchers in Brazil.

The study looked at data on notifications of foodborne disease in Brazil in 2018 and 2019, defined as before, and in 2020 and 2021, classed as during the COVID-19 pandemic.

The expectation, considering the social isolation measures adopted, which closed schools, restaurants, and other establishments considered non-essential, was that the study would show a significant difference in notifications and cases, as had been seen in other countries.

In Brazil, past data showed 7,630 outbreaks between 2007 and 2017, with 134,046 people sick, 19,394 hospitalizations, and 127 deaths. However, few Brazilian states and municipalities have related statistics and data.

Data from the National System of Notifiable Diseases was analyzed, evaluating the overall incidence rate, lethality and mortality, contamination sites, and criteria for confirming the etiological agent.

From 2018 to 2021, 2,206 foodborne disease cases were registered. The case fatality rate was 0.5 percent in both periods. The incidence rate was 6.48 per 100,000 inhabitants before and 3.92 per 100,000 inhabitants during the pandemic, according to the study published in the journal Nutrients.

Outbreak settings varied
The expectation was that because of the lockdown, most incidents during the pandemic would be domestic cases, as reflected in the data. Domestic outbreaks represented about 40 percent of incidents, which scientists said shows the importance of campaigns and other measures to reduce these events.

Data showed a significant difference between before and during the pandemic for the type of test and criteria used to confirm outbreaks. There was an increase in clinical laboratory tests and clinical reports for bromatology.

Scientists said Brazil continues to face problems in controlling foodborne diseases, as seen by data in the study. The size of the country prevents inspection actions in all food-producing establishments and homes, as well as a lack of training and awareness among the staff responsible for filling in surveillance forms. 

There was no significant difference in the number of reports before and during the pandemic. However, when the two periods were compared, there was a big difference in where outbreaks occurred, with a reduction in cases at social events and an increase in reports at hospitals and health units.

“The increase in notifications in hospitals and health units demonstrates the need to improve the knowledge, attitudes, and food safety practices of food handlers and health professionals as they deal with vulnerable patients with potential health risks,” said researchers.

Study limitations included the short timeframe of four years of data, as well as the reliability of the records, plus the fact that foodborne disease cases are often underreported.

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FDA finds high levels of chromium in applesauce traced to lead poisoning outbreak

Sat, 01/06/2024 - 00:06

In addition to extremely high levels of lead, the FDA has found elevated levels of chromium in cinnamon applesauce products marketed for children.

The applesauce in question was manufactured by the Ecuadoran company Austrofoods and marked in the United States under the brands Wanabana, Schnucks and Weis. All of the implicated cinnamon applesauce, which was sold in pouches, has been recalled, but there have been some reports of the Wanabana brand still being on shelves at Dollar Tree stores.

The Food and Drug Administration found lead levels as much as 2,000 times the proposed safe levels when it tested the implicated cinnamon applesauce. The agency and Ecuadoran officials have found that the cinnamon in the applesauce is the source of the lead.

Additional testing by the FDA has found excessive chromium levels in samples of the cinnamon applesauce and the cinnamon used to make it. The level of chromium detected in the samples of cinnamon yielded 1201 and 531 parts per million (ppm). 

“People who ate recalled products, especially if they had elevated blood lead levels, may have been exposed to chromium and should inform their healthcare provider so they can monitor health and provide supportive care as needed,” according to an update from the FDA.

“Chromium is a naturally occurring element. It is an essential trace nutrient important to the diet that exists predominantly in two forms, chromium (III) and chromium (VI). Chromium (VI) is more toxic than chromium (III). Due to limitations in available testing methods, FDA was not able to definitively determine the form of chromium in the cinnamon apple puree sample (i.e., whether the chromium present is chromium (III) or chromium (VI)).”

Symptoms of chromium exposure from eating contaminated food may be nonspecific. Some people might not experience any symptoms. Ingestion of chromium exceeding dietary recommendations may result in abdominal pain, nausea, vomiting, diarrhea, anemia, renal and hepatic dysfunction.

In addition to testing for chromium the FDA tested samples of the implicated applesauce for and cadmium, but those elements were not detected above trace levels in the cinnamon collected from the Austrofoods facility in Ecuador or in the recalled product. 

As of Jan. 2 the Centers for Disease Control and Prevention reported a total of 287 patients from 34 states with elevated levels of lead in their blood.

The Food and Drug Administration has received reports of 82 children with lead poisoning as of Dec. 26. The agencies use different reporting methods so their numbers may overlap in some cases and should therefore not be added together for a total.

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.

Pennsylvania ag officials search Miller Organic Farm for the source of Shiga-toxins

Sat, 01/06/2024 - 00:05

This time, the Pennsylvania Department of Agriculture executed a duly issued search warrant on Amos Miller and Miller’s Organic Farm. The state’s responsibility was to determine if raw eggnog and other unpasteurized, raw dairy products produced by Miller were responsible for positive Shiga toxin-producing E. Coli tests in Michigan and New York, causing human illnesses.

It is against federal law to sell raw milk and raw dairy products across state lines.

Pennsylvania State Police provided security for the state agricultural officials who conducted the Jan. 4 search.

Last year, Miller’s attorney, Robert Barnes, concluded federal litigation on behalf of his client by signing off on a Third Consent Decree that provided his cooperation going forward.   

That order, which remains in effect, precludes Miller from “conducting livestock/poultry slaughter and processing” intended for sale, resale, offer for sale, transportation, donation, or distribution to his  “customers or elsewhere.”  Miller may  “market and sell amenable meats and poultry from third-party, USDA-inspected establishments.”

In the Third Consent Decree, Miller agreed that USDA’s Food Safety and Inspection Service has access to all his properties. The federal litigation over meat inspection and food safety, dated back to 2016 and concluded in 2023 with the Consent Decree remaining in effect.

When the state officials arrived at Miller’s Organic Farm, located at Bird-in-Hand, PA, the incident was first picked up by The Lancaster Patriot, an area website and Facebook page not high on food safety regulations.

While the search warrant was executed by the book, from all reports, the matter was stirring up social media. With Miller opting not to talk and state officials saying little, attorney Barnes moved into the space with a statement saying: “Today, the Department of Agriculture of the State of Pennsylvania suddenly came, without notice, raided Amos’ farm, and detained everything Amos had in the farm’s freezer. 

“They did so in a lawless manner, without appropriate authority, in violation of their own rules and regulations, despite never objecting to the prior resolutions reached with the federal government, and despite a complete failure by the state to even reach out to Amos’ known counsel, Robert Barnes. 

“The state’s rules require advance notice, reasonable time frames for inspections, and a showing of credentials, none of which occurred here. Instead, the state unlawfully obtained a search warrant based on materially false statements in an affidavit by a high-ranking state official in an agency with a known grievance against independent farmers like Amos, and, after the raid and finding no evidence of wrongdoing, then illegally ordered detained every item of food in one of Amos Miller’s coolers, including buffalo meat not even subject to federal regulation. 

“The detention order is patently illegal under Pennsylvania law. Despite the constant harassment, Amos will continue to do all he legally can to provide the food his members deeply need. Amos thanks you for your continued support at this critical time for food freedom in America.”

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Reckitt expands infant formula recall

Fri, 01/05/2024 - 19:49

Reckitt has expanded an infant formula recall to include the United Kingdom and Ireland.

Reckitt/Mead Johnson Nutrition recalled some batches of Nutramigen LGG Stage 1 and 2 Hypoallergenic formula powders due to the possible presence of Cronobacter sakazakii.

The affected stage 1 formula 400-gram has batch code ZL3F7D and best before July 1, 2025. Stage 2 formula 400-gram with the same date but batch codes ZL3FAA and ZL3FDM are also involved.

Both products are for special medical purposes for infants. They are mainly prescribed but are also available without a prescription. The Food Safety Authority of Ireland (FSAI) said the majority of products had been sold by pharmacies.

There have been no reported illnesses associated with the formulas.

Previously, Mead Johnson Nutrition (Canada) Co recalled certain Enfamil brand Nutramigen A+ LGG Hypoallergenic infant formula.

Reckitt/Mead Johnson Nutrition also recalled selected batches of Enfamil brand Nutramigen powder in the United States.

Reckitt said the recall was a precaution due to an isolated overseas sample of the product testing positive for Cronobacter sakazakii, adding it was conducting an investigation.

Action was taken due to a possibility of cross contamination with Cronobacter. All distributed product went through testing by Reckitt/Mead Johnson Nutrition and was negative for the bacteria.

Spain has posted a notice on the Rapid Alert System for Food and Feed (RASFF) reporting suspected Cronobacter sakazakii contamination in a special medical purpose food manufactured in the U.S.

About Cronobacter
Food contaminated with Cronobacter may not look or smell spoiled but can still cause serious illness. In some cases it can cause fatal infections. Cronobacter can cause rare bloodstream and central nervous system infections and has been associated with severe intestinal infection (necrotizing enterocolitis) and blood poisoning (sepsis), especially in newborns. Severe cases often lead to death.

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Consumer complaints of bone in product spur recall of 66 tons of turkey kielbasa

Fri, 01/05/2024 - 19:40

Salm Partners LLC of Denmark, WI, is recalling 133,039 pounds of ready-to-eat turkey kielbasa products that may be contaminated with extraneous materials, specifically bone fragments, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The ready-to-eat turkey kielbasa items were produced on Oct. 27, 2023, and Oct. 30, 2023. They have use-by dates of April 24 and April 27 this year, so there is concern that consumers may have the products in their homes.

The following products are subject to recall [view labels]:       

  • 13-oz. plastic vacuum-sealed packages containing “PARKVIEW TURKEY POLSKA KIELBASA”, with P-32009 and “USE BY APR 24 24” or “USE BY APR 27 24” printed on the package.

The products subject to recall bear establishment number “P-32009” printed with the use by date on the front of the package. These items were shipped to retail locations nationwide. 

The problem was discovered after the firm notified FSIS that it had received consumer complaints reporting that pieces of bone were found in the turkey kielbasa product. In addition, FSIS received two consumer complaints regarding this issue.

There has been one reported minor oral injury associated with consumption of this product. FSIS has received no additional reports of injury or illness from consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Consumers with questions about the recall can contact Keith Lindsey, president/CEO, Salm Partners LLC, at 920-863-5559 Ext. 1346.

Multi-state outbreak of Salmonella infections linked to Charcuterie sampler products

Fri, 01/05/2024 - 19:17

Two dozen people across 14 states are part of an outbreak caused by Salmonella I 4:I:- and linked to Busseto Foods Charcuterie Sampler Prosciutto, Sweet Sopressata, and Dry Coppa.

The people range in age from 16 to 91 years old. At lease five patients have been hospitalized. No one has died, according to the Centers for Disease Control and Prevention.

Whole genome sequencing of bacteria from 23 patient samples predicted resistance to ampicillin, kanamycin, streptomycin, and sulfisoxazole. If antibiotics are needed, some illnesses in this outbreak may be difficult to treat.

Patients in this outbreak became sick between Nov. 20 and Dec. 18, 2023. Some of the implicated products have best-by dates up to April 27 this year, so additional illnesses could be identified.

Generally, for every patient identified with Salmonella infection, there are 29 who are not identified.

“The true number of sick people in this outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak,” according to the CDC.

On Jan. 3 Fratelli Beretta USA Inc., recalled 11,097 pounds of Busseto Foods brand ready-to-eat charcuterie meat products. The products were shipped to Sam’s Club distribution centers in Georgia, Illinois, Indiana, Minnesota, North Carolina, Ohio, Oklahoma and Texas and were then distributed to other states.

Consumers can use the following information to determine whether they have the recalled products in their homes. Anyone with the recalled items should throw them away.

  • 18-oz. plastic tray packages of “Busseto Foods Charcuterie Sampler Prosciutto, Sweet Soppressata, and Dry Coppa” LOT Code L075330300 and “best by” date on April 27, 2024. This product is sold as a twin pack with two 9-oz. packages.The products have the establishments numbers “EST. 7543B” inside the U.S. Department of Agriculture’s mark of inspection and “EST. #47967” on the package. See recall notice
    for photos of the products and more details.

As part of the investigation, public health officials in Minnesota tested a sample of the implicated product and found Salmonella I 4:I:- in an unopened package.

“One person from Minnesota reported becoming ill in December after eating one 9-oz. tray of the 18-oz. package of ‘Busseto Foods Charcuterie Sampler Prosciutto, Sweet Sopressata, and Dry Coppa.’ On Dec. 27, the Minnesota Department of Agriculture collected and tested a sample of the unopened 9-oz. tray sample from that ill person’s home. Testing identified Salmonella I 4:I:- in that sample, and whole genome sequencing is being conducted to determine if the Salmonella in these recalled charcuterie samplers is the same as the outbreak strain,” according to the CDC.

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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