Food Safety News

The latest posting on long-time persistent violative raw milk seller Amos Miller illustrates at least two costs of permitting litigants to abuse legal process: 1. It purports to allow illegal interstate commerce in a prohibited dangerous product, raw milk. 2. perhaps even more problematic it makes a mockery of public health laws and government enforcement litigation to enforce them, because courts have allowed second, third, and fifth chances to persistent violators.

I hope USDA (and FDA if within its jurisdiction) will promptly enforce the previous judicial recognition that this interstate traffic is illegal and dangerous to the public health. Like other national examples of persistent and notorious violators and lenient procedures, this reduces public confidence in our claim that we are a nation of laws.

I hope that federal judges will not continue to tolerate Miller’s illegal interstate shipments of regulated products, and will reassure the consuming public and legal participants in the dairy and food industry that the law matters, and that defiant violators cannot exempt themselves from the law because of their persistence.

— From Robert Spiller

Danish officials are trying to find the source of a Listeria outbreak that has affected 17 people since 2019.

Two illnesses have provisionally been registered in 2024, said the Statens Serum Institut (SSI). 

Patients have been infected with the same type of Listeria monocytogenes since the summer of 2019.

They are 13 women and four men with a median age of 73 years old. One patient is in their 20s and four are in their 80s.

Two deaths reported

All have been hospitalized and two people died within 30 days of the infection being detected.

Two infections were recorded in 2019, one each in 2020 and 2021, four in 2022, and seven in 2023.

Seven cases live in Hovedstaden, five in Midtjylland, two each in Nordjylland and Sjælland, and one in Syddanmark.

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

In 2022, Denmark recorded 86 listeriosis cases with three large outbreaks.

SSI work involves whole genome sequencing of patients’ Listeria isolates and interviews with patients or relatives to try and identify a possible source of infection.

Whole genome sequencing of the Listeria monocytogenes bacteria isolated from patients has shown they are very closely related and belong to sequence type (ST) 1607.

The European Centre for Disease Prevention and Control (ECDC) and European Food Safety Authority (EFSA) are working on an assessment relating to a multi-country outbreak of Listeria monocytogenes ST1607 linked to fish products. This should be published next week.

The agencies are also dealing with another multi-country Listeria outbreak potentially caused by fish products. Details will be made public in mid-May.

About Listeria infections

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

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

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

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

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

People who ate at the Main Deck restaurant in Penn Yan, NY, between March 27 and April 12 were potentially exposed to the hepatitis A virus. Most people do not get sick when an employee at a restaurant has hepatitis A, but there is still a risk. People who may have been exposed should receive treatment to prevent infection.

“While the risk of hepatitis A infection is low, we must act carefully to prevent the spread of this very contagious disease,” said Doug Sinclair, Yates County Public Health Director. “Anyone who may have eaten at this restaurant during this timeframe should check their immunization status and if not already vaccinated against hepatitis A, come to our free clinic or visit their healthcare provider if they are experiencing symptoms.”

The hepatitis A vaccine is only effective within two weeks of exposure to the virus. Yates County Public Health is advising anyone who ate food from the Main Deck restaurant between April 4 and April 12 to receive a free hepatitis A vaccine clinic is set for April 18 from 1 p.m. to 7 p.m. at the Yates County Office Building located at 417 Liberty Street in Penn Yan. To register for an appointment, visit www.yatescountypublichealth.org. If you need assistance with scheduling an appointment or are unable to attend our clinic, call our office at 315-536-5160.   

Those who ate at Main Deck between March 27 and April 3 may have been exposed, but receiving the hepatitis A vaccine now will not prevent infection from this exposure. These people are encouraged to monitor themselves and their families for symptoms for 50 days after consuming the food. Symptoms may include fever, fatigue, loss of appetite, nausea, vomiting, abdominal pain, dark-colored urine, clay-colored stools, joint pain, or jaundice. If you have any symptoms, contact your healthcare provider and be sure to tell them that you may have been exposed to hepatitis A.

The owner and staff at Main Deck have been cooperative and have complied with all recommendations from the state and local health departments. New York State Health Department staff conducted a thorough inspection of the restaurant and has cleared it to open.  

If you have questions, call Yates County Public Health at 315-536-5160. For more information on hepatitis A, visit the New York State Department of Health website at https://www.health.ny.gov/diseases/communicable/hepatitis/hepatitis_a/, or the Centers for Disease Control and Prevention at https://www.cdc.gov/hepatitis/hav/afaq.htm. 

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

The FDA is warning consumers not to eat and restaurants and retailers not to sell certain raw, frozen oysters from Korea because of an outbreak of norovirus infections.

The California Department of Health notified the U.S. Food and Drug Administration of the outbreak on April 9. The FDA issued its warning on April 16.

The implicated fresh frozen half-shell oysters are from lots B231126, B240103, and B240214 processed by JBR (KR 15 SP) in Tongyeongsi, Republic of Korea. They were processed on Nov. 27, 2023, Jan. 4, 2024, and . Feb. 15, 2024, and have long shelf life when kept frozen.

On April 15, authorities at the Ministry of Oceans and Fisheries in the Republic of Korea advised the processing firm to initiate a recall of the distributed lots of frozen, raw, half-shell oysters because of possible norovirus contamination.

The oysters were shipped to distributors in California and may have been further distributed.

“Shellfish, such as oysters, contaminated with norovirus can cause illness if eaten, and potentially severe illness in people with compromised immune systems. Food containing norovirus may look, smell, and taste normal,” according to the FDA warning. 

Restaurants and retailers should also be aware that shellfish, such as oysters, may be a source of pathogens and should control the potential for cross-contamination of food processing equipment and the food processing environment. They should follow the steps below:

• Wash hands with warm water and soap following the cleaning and sanitation process.
• Retailers, restaurants, and other food service operators who have processed and packaged any potentially contaminated products need to be concerned about cross-contamination of cutting surfaces and utensils through contact with the potentially contaminated products.
• Retailers that have sold bulk product should clean and sanitize the containers used to hold the product.
• Regular frequent cleaning and sanitizing of food contact surfaces and utensils used in food preparation may help to minimize the likelihood of cross-contamination.

About norovirus
Symptoms of norovirus infection may include vomiting and/or diarrhea, nausea, muscle aches, fever, and headache, according to the Centers for Disease Control and Prevention. Symptoms typically start 12 to 48 hours after exposure and can last for one to three days. Most people recover without treatment, however some may need medical attention for dehydration.

People with norovirus infections can spread the infection easily to others. The virus can live o n surfaces for long periods of time.

To prevent others from getting sick always wash hands carefully with soap and warm water after using the bathroom or changing diapers. 

It is very difficult to kill norovirus, but its spread can be contained by using soap and water to clean toilets or other areas that may be soiled with stool or vomit. Even microscopic amounts of the virus are highly infectious.

Hard surfaces can be disinfected with 1/3 cup household bleach mixed with one gallon of water – always wear gloves when handling bleach-based cleaners. Wash soiled clothing and bedding in hot water and detergent. Soft surfaces that cannot be laundered can be steam cleaned.

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

— ANAYLSIS —

Child labor and food fraud are food manufacturing activities that don’t bode well for food safety.

Food fraud comes and goes, but child labor just continues to build, with the food industry losing any embarrassment it once had for employing children.

And in a new twist, more food companies may resist child labor enforcement. 

Action by the U.S. Department of Labor against food companies employing children has become routine.

Earlier this month, the Labor Department accused a Los Angeles poultry company with using child labor and then hiding its product.

Federal labor officials are getting more creative in their investigations.  In cases associated with the Fu Qian Chen Lu poultry companies, they seek to get the money forfeited from the money made from child labor.

They claim the children were employed in dangerous jobs.

Nothing, however, comes easily in child labor litigation. A lawyer for Chen Lu claims underage employees were planted by the labor department, an accusation denied by the federal agency.

A federal judge in Los Angeles saw fit to issue a temporary restraining order favorite Department of Labor (DOL) in the case. A company attorney claims child labor enforcement “does more harm than good.”

DOL sought to end “oppressive” child labor.

And the number of child labor investigations continues to grow.  DOL reports 34 child labor investigations in California alone involving 103 children employed in violation of labor laws.

The frequency of child labor in the food industry surfaced last year when 13 meat plants in eight states contracting with Packers Sanitation Services paid fines totaling $1.5 million for putting children in critical and often dangerous food safety jobs.

The Fair Labor Standards Act bans children younger than 18 from working in dangerous occupations, including most jobs in meat and poultry slaughtering, processing, rendering, and packing establishments.

Many of  child labor violations appear to be on the horizon for the regulated meat industry,

According to the Economic Policy Institute, child labor violations have increased by nearly 300 percent since 2015, and the Labor Department found more than 800 violators during the past fiscal year. 

Without any adequate southern border,  thousands of minors have been waived into the United States and often owe debts to criminal cartels, which make them targets of human trafficking schemes. 

Homeland Security is also reportedly investigating industries likely involved in those schemes, and the meat industry is on that list.

Meanwhile, state child labor laws are continually under review, usually by those who want to make it easier for teenagers to work

During the current legislative session, Kentucky adopted House Bill 255, upping the hours 16 and 17-year-olds can work to 30 hours during the school week; the previous limit was six.

The bill will permit some Kentucky teenagers to hold hazardous jobs, 

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

The Waitrose grocery chain blamed factors outside the retailer’s control and supply base for poor Campylobacter in chicken results.

The Food Standards Agency (FSA) maximum target level is up to 7 percent of birds with more than 1,000 colony-forming units per gram (CFU/g) of Campylobacter.

Waitrose and Partners reported that 7.1 percent of chickens tested positive for Campylobacter above 1,000 CFU/g from October to December 2023.

“This is unusually high compared to our previous results, but the levels of Campylobacter can be adversely influenced by seasonal changes and localized weather conditions, such as unusually damp or foggy conditions, which are outside the control of Waitrose and Partners and its supply base,” said the retailer.

“Waitrose and Partners and its suppliers take any above 1,000 CFU/g result seriously, and our suppliers fully investigate all to ensure all controllable parameters are within agreed specifications.”

Waitrose and Partners results show that 2 percent of samples tested positive for Campylobacter at levels above 1,000 CFU/g from July to September and April to June.

Sainsbury’s, Aldi and Co-op
Data from the retailers covers the second half of 2023 on high findings of Campylobacter in fresh, shop-bought, UK-produced chickens.

The Sainsbury’s chain has joined retailer Tesco in stopping publishing related data.

“The safety of our products is extremely important to us and we have a range of processes in place to monitor and limit levels of Campylobacter in our fresh chicken. We have consistently achieved the FSA target for Campylobacter levels for several years, so we will no longer be formally reporting on this,” said Sainsbury’s spokesperson.

Sainsbury’s Campylobacter results for Q2 2023 showed that 1 percent of chickens had levels above 1,000 CFU/g compared to 3 percent in Q1.

Aldi has not updated its related webpage or provided the figures when Food Safety News asked it to do so. The latest data from Q4 2022 shows that 1.7 percent of chickens had levels above 1,000 CFU/g.

Co-op reported chickens contaminated at levels greater than 1,000 CFU/g for the first time since Q3 2021. In Q3 2023, 3.5 percent were above 1,000 CFU/g; in Q4, the figure was 2.6 percent.

Results from other supermarkets
Lidl recorded 4 percent of birds in the highest category from July to September and above 2 percent from October to December 2023. The figures were almost 2 percent in the highest category from April to June and 4 percent from January to March.

Marks and Spencer had 1 percent of samples in the top threshold in July, none in August, and 4 percent in September from 376 samples. The retailer also had 3 percent above 1,000 CFU/g in October, none in November, and 3.85 percent in December.

Marks and Spencer had no samples at the highest level from April to June. It also had none above 1,000 CFU/g in January and 1 percent each in February and March 2023 from 376 samples. 

Asda reported that 2.42 percent of samples were above 1,000 CFU/g in the third quarter of 2023 and 3.33 percent in the fourth quarter. This compares to 3.6 percent in the first quarter and 3.5 percent in the second quarter. 

Morrisons had no chickens contaminated above 1,000 CFU/g for both quarters, compared to 2.3 percent from April to June and 2.4 percent from January to March 2023.

Irish situation
In other news, details have been shared in Zoonoses and Public Health about a Campylobacter monitoring program in Ireland and testing results between 2019 and 2022.

2015, the Campylobacter Stakeholders’ Group was established to reduce contamination in Irish broiler flocks.

An analysis of 2019 to 2022 data showed a significant reduction in levels in both caeca and neck skin when results from 2022 were compared to 2019 and 2020. Campylobacter was detected in 37 percent of cecal samples from first depopulation (pre-thin) broilers and 30 percent of neck skin samples in 2022, with just 4 percent of neck skin samples from carcasses with levels above 1,000 CFU/g in 2022. 

Researchers said cooperation between stakeholders and regulators of the broiler chicken industry has facilitated a coordinated approach to monitoring Campylobacter levels and implementing control measures. This has enabled a steady reduction of the pathogen in chickens.

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

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.

Trang Thuy Seafood Co. LTD
Tuy Hoa Phu Yen Province, Vietnam

A food firm in Vietnam is on notice from the U.S. Food and Drug Administration for violation of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation.

In a Nov. 3, 2023, warning letter, the FDA described an April 9-13, 2023, Foreign Remote Regulatory Assessment of Trang Thuy Seafood Co. LTD’s seafood processing facility in Fukuoka, Japan.

The FDA’s inspection revealed that the firm did not comply with U.S. federal regulations. The FDA discussed items of concern with the firm and provided them with a list of their violations.

Some of the significant violations are as follows:

1. The firm must conduct a hazard analysis to determine whether food safety hazards are reasonably likely to occur and have a HACCP plan that, at minimum, lists the critical control points. A “critical control point” is defined in 21 CFR 123.3(b) as a “point, step, or procedure in a food process at which control can be applied, and a food safety hazard can, as a result, be prevented, eliminated, or reduced to acceptable levels.” However, their HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, does not list a critical control point to control scombrotoxin (histamine) formation during the transport of fresh tuna from the harvest vessel to the processing facility. For tuna delivered refrigerated or on ice from the harvest vessel, the FDA recommends a critical control point at receiving to ensure the fish were held at or below 40 degrees Fahrenheit (4.4 degrees Celsius), or completely surrounded by ice, throughout transit.

2. The firm must have a HACCP plan that, at a minimum, lists monitoring procedures and their frequencies for each critical control point. However, their HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, lists monitoring procedures that are inadequate to control scombrotoxin (histamine) formation.

a. The firm’s monitoring procedure of “(redacted by the FDA)” at a frequency of “(redacted by the FDA)” at the “(redacted by the FDA)” critical control point is not adequate. They should use a continuous temperature-recording device such as a recording thermometer to continuously monitor the temperature and perform a visual check of the recorded data at least once daily.

b. Their monitoring procedure of “(redacted by the FDA)” at a frequency of “(redacted by the FDA)” at the “(redacted by the FDA)” critical control point is not adequate. They should use a continuous temperature-recording device such as a recording thermometer to continuously monitor the temperature and perform a visual check of the recorded data at least once daily.

3. Because the firm chose to include a corrective action plan in their HACCP plan, they described corrective action as being appropriate. However, their corrective action plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, does not ensure the cause of the deviation is corrected at their critical control points.

Additionally, the FDA offered the following comments:

• The critical limit is “Fish are removed from the viscera before chilled in ice, and it is chilled in ice at less than or equal to 4 degrees Celcius as soon as possible after harvest but does not exceed 12 hours after fish die. Fish were covered by ice above, under, (redacted by the FDA)” listed in their HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, at the “(redacted by the FDA)” critical control point to control histamine formation is a parameter associated with onboard handling. However, the necessary limit does not state that they are collecting records documenting this information. The FDA acknowledges that their listed monitoring procedures indicate that they obtained this information from the harvest vessel and are checking the records received from the harvest vessel. To ensure that incoming fish are appropriately handled onboard the harvest vessel, the FDA recommends that their critical limit include that harvest records accompany all lots received.
• The critical limit of “(redacted by the FDA)” listed in the firm’s HACCP plan for “Frozen Tuna Treated by CO,” dated April 25, 2023, at the “(redacted by the FDA)” critical control point does not identify where this temperature is obtained. The FDA acknowledges that their monitoring procedure states that the “(redacted by the FDA)” is monitored; however, the FDA recommends that their critical limit include that the internal fish temperatures at the time they are offloaded from the vessel are less than or equal to 4 degrees Celcius.

The full warning letter can be viewed here.

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

According to a study in Norway, people staying in basic cabins were more likely to report illness than those who were at home or in a cabin of high standard.

Nofima scientists investigated how cabin life affected food safety compared to domestic practices.

339 cabin dwellers answered an online questionnaire in late 2018 about infrastructure, appliances, cleaning routines, and food habits at the cabin and at home. Cabins were defined as low, medium, and high infrastructure. People were also asked whether they or anyone in the family had experienced an upset stomach or vomiting during or after cabin stays during the previous 12 months. 

Among respondents, 11 percent of 307 people reported having an upset stomach in connection with cabin visits; 17 percent reported upset stomachs from low-standard cabins, which had no water nor electricity; 14 percent from medium-standard cabins with no running water; and 7 percent from high-standard cabins. Across cabin types, the incidence rate was four times larger in low-infrastructure cabins and 3.1 times larger in medium-infrastructure cabins compared to high-infrastructure ones.

Ten percent of cabins had no electricity source, and 18 percent had no refrigerator. Only 55 percent were equipped with a regular water heater, 65 percent had running water in the kitchen, and 49 percent had a flush toilet.

Contributing factors
Valérie Almli, the senior scientist at Nofima, led the study in which consumers were asked about cabin standards, food and kitchen habits, and cases of illness. 

The three main factors affecting food safety were handwashing and dishwashing hygiene, heat treatment facilities, and refrigeration options. 

“Our study shows that lack of running water is the most significant. This is due to several factors: An important reason is person-to-person transmission. Such infection can be transmitted when washing hands in the same water. Quite a few also do not use soap for handwashing at the cabin. In addition, water quality and possible bacteria in drinking water can be important,” said Almli.

Most high-infrastructure cabins had a refrigerator and a freezer, while less than half of the low-infrastructure cabins had a fridge, and only 15 percent had a freezer. Low-infrastructure cabins also had a smaller food preparation area. In high-infrastructure sites, 9 out of 10 people washed their hands in running water, while only one out of four reported this possibility in medium- and low-infrastructure cabins.

Many consumers reported that handwashing and dishwashing practices are poorer at the cabin than home, especially in medium- and low-infrastructure cabins. Lack of electricity leads to other routines for heat treatment and cooling.

Other significant issues
“If you don’t have running water, it doesn’t help much that you’re proficient in microbiology. It goes beyond hygiene when things are cumbersome, which applies to everyone. At the same time, we see routines that apply at the cabin are often inherited, and many people follow practices that take hygiene into account without thinking about it,” said Almli.

Another tendency is that people in cabins without running water use far more paper towels and wipes for wiping kitchen counters and tables. They also use more disposable tableware. They likely do this because it’s easier, but it is also favorable for kitchen hygiene, found the study.

It is rarer for people in cabins without running water and electricity to eat food after the use-by date. This is probably because they don’t have a refrigerator, so they buy less food each time.

Food consumption differed from home toward safer choices in all cabin types, with fewer chicken-based dishes, smoked fish, soft cheeses, sushi, and mussels, and a higher consumption of grilled sausages and canned foods.

“The results highlight a need for information campaigns on the elevated risk for food poisoning and the need to adapt one’s hygiene practices in cabin environments, and may be useful to food safety authorities in Norway and other countries with a culture of recreational homes,” said scientists.

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

The Lancaster judge overseeing the Amos Miller civil trial case has decided not to explicitly restrict the Amish farmer’s out-of-state sales, saying he won’t hold the ambiguous nature of Pennsylvania law against Miller.

The result is Miller might be free to sell his raw milk produced in Pennsylvania out of state.

The ruling by County Judge Thomas Sponaugle in Pennsylvania Department of Agriculture (PDA) V. Amos and Rebecca Miller came after a round of defense arguments by the attorneys for the Millers, Bradford L. Geyer and Robert E. Barnes.

The judge sought to clarify his March 19 order, which barred Miller’s sales in Pennsylvania but not behind its borders.

PDA had asked the court to draw a circle around Miller’s raw milk and stop it from crossing over to out-of-state distribution.

It is not something the state will likely agree with, but it does show how far apart the Millers and their state are from one another. The judge said the “court should not hold the above the ambiguity against the defendants.”

It isn’t known how many out-of-state customers are Miller patrons.  Some estimate his customer base to be as high as 4,000 to 5,000. How helpful the new order will be to Miller also isn’t known as he signed a federal Consent Decree last year, promising to adhere to various federal food safety statutes.

It remains illegal to sell raw milk across state lines, according to federal law.

Miller ended up on PDA’s radar screen on Jan. 23, when eggnog purchased at the farm was linked to food-borne illness in New York and Michigan. Then, the PAR found Miller was doing business without state licenses and permits.

Pennsylvania is a raw milk state with about 115 licensed facilities, masking the state’s issue with Miller, which is obtaining routine paperwork to do business.

Attorneys for the Miller’s had said: “The law is clear: it only applies to sales to Pennsylvania customers within the state. By contrast, the language the PDA wants to add—’from the Commonwealth’ and ‘regardless of where customers reside’ — does not exist in the statute. Nor could it exist Constitutionally.”

“The food laws govern access to Pennsylvania customers because that is what the legislature chose to do and what the Constitution allows them to do; the laws do not regulate producers, processors, or possessors of food intended for export to out-of-state markets,” it argues. “Consider the absurd havoc created by the PDA’s amendment of the law they ask this court to do — anyone traveling through Pennsylvania with food intended for sale outside the state is now subject to PDA jurisdiction and restrictions, such that someone traveling from West Virginia through Pennsylvania to another state with food intended for sale outside Pennsylvania can be stopped, searched, seized, fined, enjoined, penalized, and imprisoned. Food producing, processing, and transporting facilities for export outside Pennsylvania—of which thousands of people employed in Pennsylvania— would now be banned overnight and wake up criminals. This is not what the legislature authorized nor what the Constitution allows. Contrary to PDA’s claims, food intended for export is already regulated by Congress, as the Defendants’ half-decade of litigation reflects.”

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

A survey has shown how rising prices are prompting people to take more food safety risks in an attempt to save money, according to recently released research.

The Food Standards Agency’s (FSA) Food and You 2 survey was conducted between April and July 2023. A total of 5,812 adults from 4,006 households across England, Wales, and Northern Ireland took part. It measured consumers’ self-reported knowledge, attitudes and behaviors related to food safety and other food topics.   

About 1 in 5 respondents reported an increase in risky food safety behaviors because of financial reasons, such as keeping leftovers for longer and eating food past its use-by date. A few people had changed settings on the refrigerator or freezer or the length of time or temperature food was cooked at.

This is up from the same period in 2022 when 11 percent each had eaten food past its use-by date more and kept leftovers for longer before eating them.

The previous survey in October 2022 to January 2023 found 13 percent kept leftovers for longer before eating, 12 percent had eaten food past its use-by date more, 3 percent changed settings on the fridge or freezer, and 2 percent changed the length of time or temperature food is cooked at.

Increased food poisoning risk
“It is particularly concerning that some respondents were telling us they were turning to riskier food behaviors to save money, such as keeping leftovers for longer and eating food past its use-by date. These types of behaviors can lead to a higher risk of people becoming ill with food poisoning. To make food go further, we are encouraging people to follow our tips for keeping food safe, including freezing food on or before its use-by date if you are not going to use it,” said Emily Miles, FSA chief executive.

The majority of respondents were confident that the food they buy is safe to eat. Older people were more likely to be confident than younger adults and white respondents were more likely to be confident than Asian or Asian British people.

Nearly three-quarters of respondents had no concerns about the food they eat. The most common concerns related to food production methods, nutrition and health, and the quality of food. Other issues included food contamination, authenticity, as well as food safety and hygiene. 

Most respondents had heard of the FSA. Many people were confident that the agency can be relied upon to protect the public from food-related risks and about three quarters were confident that the FSA takes appropriate action if a food-related risk is identified.

Almost half of respondents “always” or “most of the time” looked for the Food Hygiene Rating Scheme (FHRS) score, 31 percent did this about half of the time or occasionally, and 21 percent never looked for the FHRS score when ordering food and drink online.

Monthly tracker data
FSA has also published findings from its monthly consumer insights tracker, which monitors the behavior and attitudes of adults in England, Wales, and Northern Ireland in relation to food. More than 2,000 adults were surveyed.

Results for March 2024 showed that almost all measures were consistent with the previous month. One in five were worried about their household not being able to afford food in the next month.

More than 60 percent were concerned about the safety and quality of imported food while 47 percent were worried about the quality of food produced in the UK and 42 percent about its safety.

To save money, almost half had chosen cheaper alternatives rather than branded products and 37 percent had bought reduced or discounted food close to its use-by date.

A total of 9 percent had eaten food past the use-by date because they couldn’t afford to buy more. Eleven percent had reduced the time food was cooked for or lowered the cooking temperature.

Nine percent had changed the settings on a refrigerator or freezer so food was kept at a warmer temperature and 5 percent had turned off a refrigerator or freezer containing food.

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

— ADVERTORIAL —

Bacteria pose significant challenges to the food industry, from contaminating crops and livestock to jeopardizing ready-to-eat foods. To address these concerns, a Swiss startup, NEMIS Technologies AG, is pioneering a new approach to bacterial detection: bacteriophages, or simply phages — viruses that infect and kill select bacteria. Numerous studies have demonstrated the potential of phages to control and eradicate pathogenic bacteria throughout the food production chain.

In a recent interview with Food Safety News, Łukasz Richter, the product manager at NEMIS Technologies AG, highlighted the bacteriophages technologies developed by NEMIS.

“Phages — they’re viruses — specialized viruses that infect and kill only bacteria and bacteria alone,” Richter explained. 

Discovered in 1917 by Félix d’Hérelle, phages initially held promise as a solution to bacterial infections before the advent of antibiotics. However, with the rise of antibiotics, bacteriophages took a backseat, finding prominence primarily in the former Soviet Union during the Cold War era.

Applications in Food Safety and Agriculture
With the growing threat of antibiotic-resistant bacteria, there’s renewed interest in bacteriophages. This resurgence — dubbed the Renaissance of Bacteriophages — extends to food safety. Richter emphasizes the advantages of bacteriophages, citing their safety for human consumption, ecological benefits, and defined range of bacterial targets.

Moreover, phages offer a potential solution to mitigate losses caused by bacterial diseases in livestock and crops. Antibiotics, traditionally used to control infections, have led to the spread of antimicrobial resistance. However, studies have shown that phages can effectively combat bacterial infections in animals. For instance, phages isolated from dairy farm sewage demonstrated efficacy comparable to antibiotics in treating mastitis in cows caused by E. coli. O157:H7. Similarly, phages have shown promise in controlling pathogens such as Salmonella and E. coli O157:H7 in other animals.

In addition to preventing and treating animal and plant diseases, phages play a crucial role in detecting and inhibiting the growth of foodborne pathogens during food processing. Researchers have engineered reporter phages for detecting pathogens like Listeria monocytogenes in contaminated food items such as milk, cold cuts, and lettuce. Phage solutions can also be applied to food surfaces to eliminate pathogens like Salmonella, E. coli and Listeria monocytogenes, with various commercial products already available.

The benefits of phage biocontrol include their defined host range, ensuring targeted action against pathogens while sparing beneficial bacteria. Moreover, phages replicate, amplifying their efficacy in environments where conventional disinfectants may struggle to reach. Phages also offer a safe alternative to hazardous chemicals, preserving food properties and taste.

Collaborations with academic institutions, including the University of Wigan in the Netherlands and ETH Zurich, a public research institute, have been instrumental in developing and refining NEMIS’s bacteriophage technology. Professors Martin Luner and Lars Wisler, experts in bacteriophages and food safety, have lent their expertise to further advance NEMIS’s initiatives.

NEMIS Technologies has leveraged bacteriophages to tackle challenges in food safety, particularly in pathogen detection. Richter explains their innovative use of bacteriophages in enrichment broths to enhance selectivity. By precisely targeting problematic bacteria, NEMIS ensures accurate detection without interference from other microflora.

The innovative approach of NEMIS Technologies AG integrates bacteriophage technology to enhance the detection of pathogens like Listeria monocytogenes. This technology also ensures greater accuracy, safeguarding public health and preventing foodborne illness outbreaks.

Future outlook and challenges
Despite their potential, phages have limitations. Their defined host range may not cover all strains of a bacterium, and bacterial resistance to phages remains a concern. However, ongoing research aims to address these challenges, including developing phage mixtures and co-evolution experiments.

NEMIS Technologies AG aims to expand its platform technology to encompass detection methods for additional pathogens, further enhancing food safety practices worldwide. By leveraging the power of bacteriophage technology and interdisciplinary collaboration, NEMIS is driving meaningful advancements in food safety, safeguarding public health, and ensuring a more secure food supply chain for future generations.

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

The presence of foodborne pathogens in raw beef imported into the European Union is low, according to a study.

Microbiological quality of 100 raw beef samples sent to the EU was investigated. Samples of beef imported from November 2021 to May 2022 were collected at the Border Control Post of Hamburg Harbor in Germany. In total, 53 samples came from Brazil, 33 from Argentina, 12 from Uruguay, and two from Paraguay. 

In 2021, there were 283,729 tons of beef imported into the EU, representing an increase of 26 percent compared to 2020. The main suppliers were Brazil, Uruguay, and Argentina.

Beef is occasionally consumed raw or not fully heated. This means the risk of ingesting viable pathogens either directly or indirectly through cross-contamination increases, according to the study published in the journal Food Control.

Highlighted findings
Samples were quantitatively analyzed for aerobic mesophilic colony counts (ACC), counts of Enterobacteriaceae, E. coli, Listeria monocytogenes, coagulase-positive staphylococci and qualitatively for Listeria monocytogenes and Salmonella. Samples were also screened for extended-spectrum Beta-lactamase (ESBL)-producing Enterobacteriaceae and Shiga toxin-producing E. coli (STEC).

Microbiological results were evaluated according to guidance and critical values defined by the German Society for Hygiene and Microbiology (DGHM). 

An E. coli prevalence of 3 percent was detected, with one sample exceeding the critical value of the German Society for Hygiene and Microbiology. Coagulase-positive staphylococci were found in one sample, but at a level below the DGHM guidance value.

In three samples, Listeria monocytogenes was detected quantitatively, but none above the critical value. Enterobacteriaceae were present in 83 percent of samples with 40 percent surpassing the critical value. 

E. coli was detected in two samples from Brazil and one from Argentina. Of these, one sample from Brazil passed the critical value defined by DGHM. The Coagulase-positive staphylococci positive sample was from Argentina. 

In three samples from Argentina, and one each from Uruguay and Paraguay, Listeria monocytogenes was detected. No samples were positive for Salmonella.

Import of different STEC types
Two samples from Argentina were positive for STEC. Detected isolates were subjected to whole genome sequencing. Both harbored stx1 and stx2. The two STEC isolates did not belong to the major serogroups: one was serotype O178:H7 and the other B17:H19. There are no reports on the detection of B17 STEC in raw beef to date.

“An uncommon STEC serotype was detected indicating that imported raw beef constitutes a potential source for the dissemination of STEC serotypes that differ from those commonly reported in the EU,” said researchers.

High values of ACC in raw meat, combined with high detection frequencies of other hygienic indicator bacteria such as Enterobacteriaceae, indicating potential hygiene deficiencies.

“Our findings highlight the importance of adhering to hygienic conditions throughout the meat production and transport chain in order to ensure a hygienically sound product even after long transportation and storage times,” said researchers. 

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

By Chirag Bhatt

Estimates suggest that 33 million Americans, among them 5.6 million children under the age of 18, contend with food allergies. This equates to approximately one in 13 children and one in 10 adults. That is roughly two children in every classroom. Alarmingly, about 40 percent of children affected by food allergies are allergic to multiple foods. Do you have children? If so, are you comfortable with this reality?

Food allergens — proteins — provoke an adverse immune reaction in individuals with food allergies. This response occurs when the immune system mistakenly targets harmless proteins in the food.

Symptoms of such reactions vary from mild, such as an itchy mouth or a few hives, to severe, including throat constriction and breathing difficulties. Anaphylaxis, characterized by a sudden onset of severe symptoms, poses a life-threatening risk. Severe or fatal reactions can happen at any age, but teenagers and young adults with food allergies are at the highest risk of fatal food-induced anaphylaxis. Most fatal food allergy reactions are triggered by food consumed outside the home.

Studies published in 2019 estimate the number of Americans of all ages who have convincing symptoms of allergy to specific foods:

Allergens stand as a primary contributor to food recalls across the United States. The Food and Drug Administration imposes regulations concerning major food allergens and gluten-free labeling to safeguard the wellbeing of individuals with allergies and celiac disease, respectively, ensuring food safety.

The analysis of recall data for FDA-regulated foods from FY 2013 to 2019 sheds light on the prevalence and causes of violative foods. A total of 1,471 recalls were scrutinized, primarily focusing on food allergens and gluten. Of these recalls, 1,415 were attributed to major food allergens, 34 were linked to violations in gluten-free labeling, and 23 were associated with other allergens. The majority of major food allergen recalls were singular in allergen involvement, with bakery products such as dough, bakery mixes, and icings being the most frequently implicated category. Notably, almost all major food allergen recalls, 97 percent, centered around a single product category. Labeling errors emerged as the predominant root cause, contributing to more than 70 percent of major food allergen recalls with identifiable causes. This underscores the urgent need for the food industry to establish and enforce effective allergen control measures to mitigate the frequency of recalls stemming from major allergens.

The global landscape of food safety is consistently overshadowed by the looming threat of allergens, constituting a paramount concern for consumers worldwide. Instances of compromised food allergen or gluten safety within packaged food items can often trigger a cascade of subsequent recalls, compounding the impact on both consumers and manufacturers. Within this context, labeling inaccuracies persist as the primary culprit behind recalls related to major food allergens. This recurrent trend underscores the critical necessity for implementing robust allergen preventive measures throughout the entirety of the food production and management process. 

The leading cause of label errors overwhelmingly stems from allergen-related mistakes, accounting for more than 90 percent of recalls attributed to labeling inaccuracies. The primary culprits identified in the study were instances of incorrect packaging and mislabeling. Furthermore, the study highlighted that allergen cross-contact, encompassing various root causes such as in-process contamination, other cross-contact incidents, positive allergen tests, rework issues, and incorrect ingredients, contributed to More than 20 percent of all recalls involving major food allergens.

Under the preventive controls requirements of the Food Safety Modernization Act of the cGMP and PC rule, applicable food facilities are required to implement food allergen controls that include (1) cross-contact controls to prevent or significantly minimize allergen cross-contact and (2) label controls to ensure allergens are properly labeled on the finished food. 

Food allergens represent a significant danger to individuals afflicted, transforming routine meals into potential sources of peril. Even minute traces of allergenic substances can incite severe reactions, spanning from discomfort to life-threatening anaphylaxis, for those with allergies. Negotiating menus, examining labels, and scrutinizing ingredients demand constant vigilance, akin to navigating an invisible battlefield. Underestimating or disregarding these allergens can yield dire consequences, underscoring the critical need for heightened awareness and precaution in every culinary interaction. In this culinary terrain, knowledge transcends mere empowerment — it becomes essential for survival.

On May 9, at 2:45 p.m. CDT I will join Jennifer Fernan, JJ Snack Foods; Jorge Hernandez, The Wendy’s Company; and Rich Polinski Jr., Wegmans for the session “When a Food Allergen in Your Enemy” at The Food Safety Summit.  The panelists will discuss what food safety professionals can do for the millions of Americans who have food allergies and may experience adverse reactions to products that have food allergens. Most reactions cause mild symptoms, but some are severe and may even be life-threatening. Although new treatments are being developed, there is no cure for food allergies. The session is sponsored by Elisa Technologies.

About the author: Chirag Bhatt has been involved in the food safety industry for more than decades. After working with the local regulatory agency in Houston for over 26 years, Bhatt worked with a custom software company as a VP, Food Safety and Client Consulting for a few years prior to joining a large restaurant company, Bloomin Brands, as their Global Regulatory Compliance Manager. He also worked with a major distribution company, Sysco Corp., as Regulatory and Technical Services Director. He also worked with a retail c-store company, Buc-ee’s, as a Director of Food Safety and QA for 2 years. Chirag currently works with HS GovTech USA — a company that provides web-based Environmental Health and Safety data management software solution to local and state regulatory agencies as a Director of Regulatory Affairs. Chirag holds a BS in Biology and Chemistry. He has served as Chair for the Natl Rest Assn’s QA executive study group for three years. Currently, Chirag serves as an Education Advisory Board member with Food Safety Summit and is an advisory council member with Sani Professional. He lives in the great state of Texas.

The implementation of a new traceability rule is more than a year and a half away, and the FDA won’t start enforcing the requirements of the rule until 2027, but a former agency leader says companies should begin making changes now.

Frank Yiannas, the former deputy commissioner of food policy and response at the Food and Drug Administration, recently gave Food Safety News insights into Rule 204 of the Food Modernization Act. Yiannas helped draft the rule and is now consulting with companies beginning to take action to meet its requirements.

One method some companies are planning to use — Advanced Shipping Notices (ASNs) — is a shortcut to meeting Rule 204 that “is a concerning narrative regarding FSMA 204 compliance . . . one that threatens to undercut the core objective of the rule,” Yiannas said.

“We think ASNs are good in general but problematic when used for food safety,” Yiannas said, adding that the technology does not provide the level of traceability intended by the rule.

He said it would be better if food companies focused on two critical events rather than a broad approach to general traceability. Those two events are shipping and receiving records, which most consumers likely believe are already used.

Yiannas likened the shipping and receiving records in food safety to ordering goods online. For example, he said, if you order a shirt and get a different shirt, a simple Advance Shipping Notice can provide erroneous information. The problem with ASNs is that they indicate what should have been sent, but not necessarily what was received — and oftentimes there’s a discrepancy between the two.

“I’m afraid in a foodborne illness outbreak this bad traceability information could make crucial differences,” Yiannas said. “The challenge is to know that what an entity is receiving is what they ordered.”

One reason companies cite for not pursuing better shipping and receiving information is the cost of labor involved. But, there is a high-tech option that requires less labor and is lower in cost than current technology.

Yiannas described a system that allows better tracking of food that goes beyond current radio frequency identification (RFID). Such technology is available through Wiliot.

Steve Statler, CMO of Wiliot, described the technology as requiring a sensor about the size of a postage stamp that does not require employees to read the information when it is collected. It can be available instantly but is also retrievable during traceability efforts such as those needed during investigations of outbreaks. The information meets the letter and intent of Rule 204, Yiannas said.

“Until now retailers have been able to get by with a snapshot in time instead of full information about shipping and receiving,” said Statler.

In addition to providing more complete information, the technology is less expensive overall, costing $36 instead of 1.000. It can use Bluetooth in dock doors to read the small tags on food shipments.

Yiannas said the new high-tech option can also provide information about temperature tracking in addition to shipping and receiving data. He said in many instances companies have been running in the dark and with the high-tech options now available they can operate in real time with complete information.

Although the new Rule 204 doesn’t go into effect until 2026, Yiannas said companies need to begin shifting operations now so that they will be ready.

According to a spokesperson for the FDA, enforcement of the rule won’t begin until January of 2027. Depending on the nature of a violation, it is generally FDA’s practice to allow individuals and firms to take prompt and voluntary corrective action before we initiate an enforcement action.

“The FDA may issue advisory action letters, which include Untitled and Warning Letters, or take other actions to notify firms of violations to encourage voluntary compliance,” according to the FDA spokesperson.

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

The European Commission has published long-awaited plans to update the rules around Listeria monocytogenes in ready-to-eat (RTE) foods.

The draft regulation removes a section about the absence of Listeria in 25-grams before food has left the immediate control of the food business operator who has produced it.

It now states that Listeria monocytogenes not detected in 25-grams should apply to all situations where foods are placed on the market during their shelf-life and for which the producing food business has not been able to demonstrate, to the satisfaction of the relevant authority, that the level of Listeria will not exceed the limit of 100 colony forming units per gram (CFU/g) throughout their shelf-life.

The new rules would apply to RTE foods, other than those intended for infants and special medical purposes, that are able to support the growth of Listeria monocytogenes.

Infants and consumers with weakened immune systems are highly susceptible to Listeria monocytogenes and should not be exposed to food containing the pathogen at any concentration.

Comment period
To allow food businesses time to adapt their practices and procedures to the new requirement, the earliest the regulation will become applicable is January 2026. Comments on the proposals are open until May 8, 2024.

In a February meeting of the Biological Safety of the Food Chain section of the Standing Committee on Plants, Animals, Food and Feed, the EU Commission presented the plan to amend Annex I to Regulation 2073/2005, regarding the stage of the food chain where the entry 1.2 applies. Despite some requests for clarification, all member states that took the floor, expressed their support to the initiative, except one.

The Chilled Food Association has been preparing for the revision of the legislation for some time and had been concerned that the 100 cfu/g upper limit might be replaced by a zero tolerance or not detected in 25-gram or there would be requirements to set shelf life by challenge testing.

The Chilled Food Association established the Industry Listeria Group in 2021. Members include the British Retail Consortium, British Meat Processors Association, Provision Trade Federation, Fresh Produce Consortium, and European Smoked Salmon Association. 

In Europe, the notification rate for listeriosis went up in 2022. One explanation for the rising trend is the increase in the elderly population, who are at higher risk of severe disease. 

Thirty countries reported 2,770 confirmed listeriosis cases, which was the highest annual total since the start of EU-level surveillance. Germany, France, and Spain had the most cases with 548, 451, and 437, respectively.

Listeria monocytogenes was identified as the causative agent in 35 foodborne outbreaks that affected 296 people, with 242 hospitalized cases and 28 deaths. This was the highest since the European Food Safety Authority (EFSA) started collecting data.

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

The International Association for Food Protection (IAFP) is gearing up for its 2024 Annual Meeting, set to take place July 14-17 in Long Beach, CA. Early registration is now open for a series of Pre-Meeting Workshops aimed at providing attendees with insights and practical knowledge.

IAFP 2024
The IAFP Annual Meeting has earned its reputation as the premier food safety conference globally, offering a dynamic program that covers diverse topics, showcases cutting-edge technologies through exhibits, and features renowned experts as speakers. With 4,000 industry, academic and governmental food safety professionals from six continents expected to attend, the meeting serves as a global platform for networking and knowledge exchange.

Pre-Meeting workshops: A head start on food safety education
For those eager to dive deeper into specific areas of food safety, the Pre-Meeting Workshops offer a unique opportunity to gain specialized knowledge and hands-on experience. Scheduled for July 12 and 13, these workshops cover a range of topics critical to the industry:

• Demystifying Dry Cleaning in food environments: Understanding the When, How and Why of Dry Cleaning and Sanitizing (Disinfecting)
• Selecting and Validating Pathogen Reduction Processes for Low-Moisture Foods and Ingredients
• Whole Genome and Metagenomic Sequence Analyses: A Tutorial and Hands-on Workshop to Help Understand This Process
• Application of Principles of Hazard Analysis – Beyond the Basics
• How to Select the Best Solutions to Common Food Safety Culture Problems?

Attendees can register for one or more workshops, with early registration offering significant savings. Registration for these workshops is open until June 17, providing ample time for professionals to secure their spots and make the most of this educational opportunity.

Who should attend
These workshops are designed for professionals across various sectors of the food industry, including academia, regulatory bodies, research and development, sanitation, quality assurance, food safety, and operations. Whether you’re directly responsible for cleaning and sanitizing processes or involved in food safety risk management, these workshops offer practical insights applicable to your role.

As the food industry continues to face evolving challenges, staying abreast of the latest developments and best practices in food safety is paramount. The Pre-Meeting Workshops at IAFP 2024 provide a valuable platform for professionals to enhance their skills, network with peers, and contribute to the ongoing advancement of food safety practices globally.

For more information and to register for the Pre-Meeting Workshops, visit the IAFP website.

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

Nicomex Inc. is recalling Nicomex Tequesquite (Mexican mineral salt) because of elevated levels of lead.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 15, 2024, and is ongoing.

The recalled products were distributed in New Jersey, then further distributed to retail stores in New Jersey and New York.

Recalled product:

Nicomex Tequesquite, Net Wt. 1.5oz (42.52gms)

• UPC: 8 8467810180 7 
• Packaged in a plastic bag
• Product Quantity: Approximately 192 units

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

About lead poisoning
Short term exposures to very low levels of lead may not elicit any symptoms. It is possible that increased blood lead levels may be the only apparent sign of lead exposure. Additional signs and symptoms of lead exposure are more likely with acute exposure to higher levels of lead or chronic exposure to lead. While lead can affect nearly every bodily system, its effects depend upon the amount and duration of lead exposure and age/ body weight. 

If a child is exposed to enough lead for a protracted period of time (e.g., weeks to months) permanent damage to the central nervous system may occur. This can result in learning disorders, developmental defects, and other long-term health problems. For adults, chronic lead exposure is associated with kidney dysfunction, hypertension, and neurocognitive effects.

Exposure to large amounts of lead can cause lead poisoning. While lead can affect nearly every bodily system, its effects depend upon the amount of and duration of lead exposure and age of the person exposed.

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

Aqua Blue Seafood Ltd. is recalling Mowi brand Norwegian Atlantic Salmon – Cold Smoked because of the potential presence of dangerous bacteria.

According to the Canadian Food Inspection Agency (CFIA), the affected product is being recalled from the marketplace because it may permit the growth of Clostridium botulinum.

The recalled products have been distributed in Ontario, Canada.

Recalled product:

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

Consumers should not consume, use, sell, serve or distribute recalled products.

About botulism poisoning
Untreated, botulism can paralyze the muscles needed for breathing, resulting in sudden death.

Anyone who has eaten any recalled product 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.

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

An investigation by Consumer Reports has raised concerns regarding the safety of Lunchables, a popular prepackaged lunch product marketed for children. The investigation revealed that some Lunchables kits contained lead and other harmful contaminants, posing potential risks to children’s health. This comes amidst broader concerns about lead contamination in children’s food products, including recent issues with lead in children’s cinnamon applesauce products.

The investigation by Consumer Reports found that Lunchables, along with similar lunch and snack kits from other brands, contained potentially concerning levels of lead, phthalates, and sodium. Lead, a heavy metal, is particularly harmful, as even small amounts can cause developmental problems in children and health problems in adults, such as hypertension and kidney damage. Moreover, the risks associated with lead exposure are cumulative, emphasizing the importance of minimizing exposure, especially in children.

The results were alarming. Amy Keating, a registered dietitian at Consumer Reports, expressed concern, noting that these kits are highly processed, with processed meat being a main ingredient, which has been linked to increased cancer risks. Additionally, some kits showed potentially dangerous levels of heavy metals and phthalates ( a type of chemical used in plastic products), posing health risks with regular consumption.

In response to their findings, Consumer Reports has taken proactive steps to address the issue, including petitioning the United States Department of Agriculture (USDA) to remove Lunchables from school lunch programs.

Recent lead outbreak
A outbreak of lead poisonings traced to certain cinnamon applesauce products is still under investigation. According to the Centers for Disease Control and Prevention, there have been 519 reported cases across 44 states. 

The Food and Drug Administration (FDA) confirmed the elevated lead levels in the recalled applesauce, with FDA officials suspecting intentional contamination. 

The FDA has initiated reviews and issued warnings regarding lead contamination in certain food products containing ground cinnamon, an ingredient commonly used in children’s food items. Elevated levels of lead were found in several ground cinnamon products, prompting voluntary recalls and highlighting the need for stricter regulations and oversight of food ingredients.

These incidents have raised concerns about the safety of other children’s food products.

Other Lunchables concerns

The Consumer Reports investigation found that Lunchables and similar products were also high in sodium, with sodium levels exceeding recommended daily limits for children. Excessive sodium intake can lead to hypertension, a risk factor for heart disease and other health problems, particularly concerning children who may develop long-term health issues due to high sodium consumption.

Experts have emphasized the importance of reducing children’s exposure to lead and other contaminants in food. Parents and caregivers are advised to be vigilant about the products they provide to children and to seek alternatives that prioritize safety and nutritional value.

Responding to the findings, Kraft Heinz, the parent company of Lunchables, emphasized adherence to safety standards, stating that lead can occur naturally in the environment. However, Consumer Reports stressed the need for greater caution, especially considering the potential long-term health impacts.

While Lunchables and similar products may offer convenience, the recent revelations underscore the need for greater scrutiny and regulation of children’s food products to ensure they meet safety standards and protect children’s health. As concerns about food safety continue to mount, consumers are urged to stay informed and advocate for stricter regulations to safeguard the well-being of children.

The Consumer Reports full story can be found here.

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

The Food and Drug Administration has identified a new outbreak of Salmonella infections.

As of April 10 the agency was reporting 11 patients in the outbreak, but it did not report where the patients live. The FDA has begun traceback efforts, but it did not report what food or foods are being traced.

The FDA’s only other active investigation at this time involves lead in cinnamon used in applesauce products market for children. As of April 10 the Centers for Disease Control and Prevention was reporting 519 children across 44 states with elevated levels of lead after eating the implicated cinnamon applesauce.

All cinnamon applesauce sold under the Wanabana, Schnucks and Weis brand names has been recalled. The implicated cinnamon applesauce was produced by Astrofoods in Ecuador with the cinnamon having been supplied by a third party.

Officials with the FDA have said the current theory is that the cinnamon was intentionally contaminated with lead to make it heavier and therefore more profitable.

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