Food Safety News

Raja Foods LLC of Skokie, Il, is recalling its 3.5-ounce packages of “Swad Cinnamon Powder” because it has the potential to be contaminated with lead. 

The products included in this recall are, Swad Brand Cinnamon Powder in clear plastic 3.5 OZ bags, UPC 0-51179-34280-4, from either of the following two batches and Best Before Dates: Batch KX21223 Best Before July 2026 and Batch KX08123 Best Before March 2026.

Product was distributed through retail grocery stores in the Midwest, Northeast, and Southeast regions of the United States, according to the recall notice from the company and posted by the Food and Drug Administration. The recall is the result of a routine sampling program by the FDA.

Consumers who have purchased “Swad Cinnamon Powder 3.5OZ” are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 847-972-2865.

The sampling program that discovered the elevated levels of lead in the Swad brand ground cinnamon is in response to the problem with elevated levels of lead in cinnamon in children’s applesauce and recalls of products in the fall of 2023. The FDA issued warnings on March 6 about the Swad cinnamon and several other brands, some of which are being recalled.

The products are not targeted toward children, but are used as ingredients in foods that consumers may make and serve to children.

“Consistent with the agency’s Closer to Zero initiative, which focuses on reducing childhood exposure to lead, the agency is recommending voluntary recall of the products because prolonged exposure to the products may be unsafe. Removing the ground cinnamon products in this alert from the market will prevent them from contributing elevated amounts of lead to the diets of children,” according to the FDA warning.

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.

El Chilar Rodriguez LLC of Apopka, FL, is recalling more than 1,500 bags of El Chilar Ground Cinnamon “Canela Molida” sold in 1.25-ounce bags, because it may contain traces of lead. 

The product was distributed by La Raza LLC of Forestville, MD, which distributes to brick-and-mortar retail stores within the state of Maryland.

The product can be identified by the lot codes D300 EX1024 and F272 EX1026, which is stamped on the front side of the packaging.

The recall was initiated after the Maryland Department of Health collected product samples and analysis came back with elevated concentrations of lead. Subsequent investigation indicates the problem might be caused by potentially adulterated raw material from the supplier.

Consumers who have purchased El Chilar Ground Cinnamon “Canela Molida” with lot code D300 EX1024 and F272 EX1026 are urged to stop using the product immediately and to return it to the place of purchase for a full refund. Parents and caregivers of toddlers and young children who may have been exposed to lead should contact their health care provider to report their symptoms and receive care. Consumers with questions may contact El Chilar Rodriguez LLC at 407-880-6007.

The sampling program in Maryland that discovered the elevated levels of lead in the El Chilar brand ground cinnamon is in response to the problem with elevated levels of lead in cinnamon in children’s applesauce and recalls of products in the fall of 2023. The FDA issued warnings on March 6 about the El Chilar cinnamon and several other brands, some of which are being recalled.

The products are not targeted toward children, but are used as ingredients in foods that consumers may make and serve to children.

“Consistent with the agency’s Closer to Zero initiative, which focuses on reducing childhood exposure to lead, the agency is recommending voluntary recall of the products because prolonged exposure to the products may be unsafe. Removing the ground cinnamon products in this alert from the market will prevent them from contributing elevated amounts of lead to the diets of children,” according to the FDA warning.

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.

Sargento Foods, Inc. of Plymouth, WI, is recalling certain shredded cheese products over potential Listeria monocytogenes contamination.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 5, 2024, and is ongoing.

The recalled products were distributed in Arizona, California, Florida, Georgia, Illinois, Indiana, Maryland, North Carolina, New Jersey, Nevada, Ohio, Rhode Island, Texas, Washington and Wisconsin.

Recalled product:

#Product DescriptionRecall NumberClassificationCode InformationProduct QuantityReason for Recall1Cotija cheese packaged in the following configurations: 1. Sargento Course Grated Cotija Cheese Pack Size 6/5 lb. Material #10002578, UPC 46100352601. 2. Sargento Coarse Grated Cotija Cheese. Pack Size 500/0.5 oz. Net Wt. 15.625 lbs. Material #10003245, UPC 46100355176. 3. Sargento 25015 Grated Cotija Cheese. Pack Size 400/1 oz. Material # 10003379, UPC 46100355831. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1009-2024Class IBatch / Use By Dates: Product 1: 02203898 / Use By 02/05/24; 02205996 / Use By 02/17/24; 02207027 / Use By 02/24/24; 02209043 / Use By 03/06/24; 02210169 / Use By 03/17/24; 02211178 / Use By 03/23/24; 02212562 / Use By 03/30/24; 02213262 / Use By 04/06/24; 02216473 / Use By 04/27/24; 02218540 / Use By 05/12/2024; 02221035 / Use By 06/02/2024; 02224663 / Use By 06/25/24; 02226594 / Use By 07/07/24; 02228944 / Use By 07/20/24. Product 2: 02223954 / Best By APR/17/24; 02225676 / Best By MAY/01/24; 02229084 / Best By MAY/22/24. Product 3: 02216808 / Best By FEB/28/24; 02224928 / Best By APR/25/24; 02225677 / Best By MAY/01/24; 02226672 / Best By MAY/07/24.2,038 casesListeria monocytogenes2Parmesan cheese packaged in the following configurations: 1. Sargento Fresh Grated Parmesan Cheese Pack Size 500/0.5 oz. Material #10000278, UPC 46100348659. 2. Sargento Part #10132 Fancy Shredded Parmesan Cheese Pack Size 500/0.5 oz. Material #10000284, UPC 46100334997. 3. Sargento Part #22997, Sargento Fancy Shredded Parmesan Cheese. Pack Size 400/1 oz. Material # 10001116, UPC 46100330302. 4. Sargento Fancy Shredded Parmesan Cheese. Pack Size 500/0.75 oz. Net Wt 23.438 lbs. Material #10003382, UPC 46100355596. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1010-2024Class IBatch / Use By Dates: Product 1: 02205604 / Best By FEB/11/24 Product 2: 02216813 / Best By APR/28/24; 02223948 / Best By JUN/16/24 Product 3: 02212620 / Best By MAR/31/24; 02224173 / Best By JUN/17/24; 02225135 / Best By JUN/25/24; 02226667 / Best By JUL/06/24; 02226905 / Best By JUN/25/24. Product 4: 02224929 / Best By JUN/24/241,791 casesListeria monocytogenes3Swiss cheese packaged in the following configurations: 1. Sargento Fancy Shredded Swiss Cheese, Pack Size 400/1 oz. Net Wt 25.000 lbs. Material #10000390, UPC 46100349816. 2. Sargento Fancy Shredded Swiss Cheese, Pack Size 500/0.5 oz. Net Wt 15.625 Material #10001021, UPC 46100334997. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1011-2024Class IBatch / Use By Dates: Product 1: 02224170 / Best By MAY/18/24 Product 2: 02212841 / Best By MAR/02/24; 02224429 / Best By MAY/19/24; 02226155 / Best By JUN/02/241,143 casesListeria monocytogenes4Asiago cheese packaged in the following configurations: 1. Sargento Part #10197, Fancy Shredded Fresh Asiago Cheese Pack Size 500/0.75 oz. Material #10001006, UPC 46100342688. 2. Sargento Shredded Fresh Asiago Cheese. Pack Size 400/1 oz. Net Wt 25.000 lbs. Material #10003176, UPC 46100354865. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1012-2024Class IBatch / Use By Dates: Product 1: 02225879 / Best By JUN/01/24 Product 2: 02224176 / Best By MAY/18/24; 02225887 / Best By JUN/01/24264 casesListeria monocytogenes5Monterey Jack cheese packaged in the following configurations: 1. Sargento, Part #23602 Deep V Shredded Monterey Jack Cheese Pack Size 500/0.5 oz. Material #10001592, UPC 46100343999. 2. Sargento Fancy Shredded Monterey Jack Cheese Pack Size 400/1 oz. Net Wt 25.000 lbs. Material #10003458, UPC 46100356753. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1013-2024Class IBatch / Use By Dates: Product 1: 02224434 / Best By APR/19/24 Product 2: 02217002 / Best By FEB/29/241,104 casesListeria monocytogenes6White Cheddar cheese packaged in the following configurations: 1. Sargento Part #23340 Fancy Shredded Sharp White Cheddar Cheese. Pack Size 500/0.5 oz. Material #10001126, UPC 46100329313. 2. Sargento Fancy Shredded Mild White Cheddar Cheese. Pack Size 500/0.5 oz. Net Wt 15.625 lbs. Material #10001452, UPC 46100346136. 3. Sargento Fancy Shred Mild White Cheddar Cheese. Pack Size 400/1 oz. Net Wt 25.000 lbs. Material #10001696. UPC 46100350829. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1014-2024Class IBatch / Use By Dates: Product 1: 02213015 / Best By MAR 03 24 Product 2: 02212842 / Best By MAR/02/24; 02224657 / Best By MAY/20/24; 02226159 / Best By JUN/01/24; 02227341 / Best By JUN/09/24. Product 3: 02225136 / Best By MAY/26/242,633 casesListeria monocytogenes7Cheddar cheese packaged in the following configurations: 1. Sargento Deep V Shredded Mild Cheddar Cheese. Pack Size 450/1 oz. Net Wt 28.125 lbs. Material #10000537, UPC 46100348611. 2. Sargento Part #29313, Thick “N Hearty Shredded Sharp Cheddar Cheese Pack Size 500/0.5 oz. Material #10003561, UPC 46100356432 Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1015-2024Class IBatch / Use By Dates: Product 1: 02217213 / Best By MAR/31/24 Product 2: 02217212 / Best By MAR/31/24; 02224659 / Best By MAY/20/24349 casesListeria monocytogenes8Sargento Part #10129 Fancy Shredded Bistro Blends Nacho & Taco Cheese Blend. Pack Size 500/.75 oz. Material #10000281, UPC 46100334157 Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1016-2024Class IBatch / Use By Dates: 02217733 / Best By MAR/03/2493 casesListeria monocytogenes9Italian Cheese Blend packaged in the following configurations: 1. Sargento Part #23613, Fancy Shredded Italian Cheese Blend Pack Size 500/0.5 oz. Material #10000946, UPC 46100344583. 2. Sargento Fancy Shredded Italian Cheese Blend. Pack Size 400/1 oz. Net Wt 25.000 lbs. Material #10003284, UPC 46100355343. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1017-2024Class IBatch / Use By Dates: Product 1 02225878 / Best By MAY/02/24 Product 2 02225889 / Best By MAY/02/2497 casesListeria monocytogenes10Sargento Deep V Shredded Taco Cheese Blend Material #10002484, UPC 46100352281. Pack Size 500/.6 oz. Net Wt 18.750 lbs. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1018-2024Class IBatch / Use By Dates: 02217224 / Best By MAR/01/24; 02217503 / Best By MAR/02/24.956 casesListeria monocytogenes11Sargento Bevel Shredded Queso Quesadilla Cheese. Pack Size 450/1 oz. Net Wt 28.125 lbs. Material #10003481. UPC 46100356593. Keep Refrigerated. Product of USA. Distributed By Sargento Foods Inc, Plymouth, WI 53073 USA.F-1019-2024Class IBatch / Use By Dates: 02225891 / Best By MAY/02/24.30 casesListeria monocytogenes

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

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

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

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

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

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Researchers in Spain have revealed Listeria monocytogenes in various pork and poultry meat products.

184 meat samples were collected from different retailers in La Rioja. Listeria spp. and  monocytogenes were detected in 45 and 19 samples, respectively. 

The dominant Listeria species depended on the meat type, said researchers in the International Journal of Food Science and Technology.

Listeria monocytogenes was the top Listeria type found in chicken, quail, and pork meat, while Listeria innocua and Listeria welshimeri were the predominant species in duck and turkey meat, respectively.

Meats included 35 chicken, 37 quail, 31 duck, 37 turkey, and 39 pork samples from different retailers in La Rioja. In 30 of 45 samples, more than one species of Listeria was identified. A total of 164 strains were isolated from the 45 positive samples.

Positives by meat type
Listeria was detected in nine of 35 chicken samples, 13 of 31 duck samples, seven of 37 quail samples, seven of 51 turkey samples, and nine of 30 pork samples

Listeria monocytogenes was found in six of 35 chicken samples, seven of 37 quail samples, two of 51 turkey samples, and four of 30 pork samples.

“Special measures should be taken to reduce meat contamination such as adequate handling, correct preparation (enough cooking), and cleaning and disinfection to avoid cross-contamination,” said scientists.

Of 59 Listeria strains, 33 were multi-drug resistant, so they were resistant to more than three families of antibiotics. The highest multi-drug resistant rates were observed in Listeria monocytogenes at 14 of 19 strains.

The highest resistance rates were found in quail with six of seven strains multi-drug resistant, followed by chicken with six of 12, duck with nine of 19, turkey with four of nine, and pork with four of 12.

One Listeria monocytogenes strain from turkey was resistant to five antibiotics, and one from chicken was resistant to six antibiotics.

No strain was resistant to any antibiotic tested from the aminoglycoside or glycopeptide family. Resistance to ampicillin and trimethoprim–sulfamethoxazole was found in Listeria monocytogenes strains isolated from chicken, which is of concern since these antibiotics are used in treating listeriosis, said scientists.

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, other complications, and death. 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.

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Steve Ardagh is the founder and CEO of Eagle Protect, a leading glove. He is known as “The Glove Guy” for his food safety leadership.

In the glove world, the toxic chemical of the moment – phthalates – is a crucial ingredient often found in vinyl gloves. It is estimated to be used by two-thirds of the 200,000 quick service restaurants (QSR) in the U.S. 

In a recent open letter to the glove industry, “The Glove Guy” called on his colleagues to stop selling vinyl gloves because of long-term contamination issues of phthalates to food and glove wearers.

He wrote: “In 2018, my company Eagle Protect stopped selling vinyl gloves after we saw mounting research about their food safety implications, adverse effects on glove user health, and concerns over the environmental impact of toxic pollution during manufacture and disposal.

“Six years down the track, I am urging you to do the same — stop selling vinyl gloves,” he said.

“I think you already know the story,” he continues. “Toxic chemicals known as phthalates could be present in the vinyl (PVC) gloves you supply. Plasticizers, the most common of which are phthalates, make PVC flexible and make up to 41 percent of a glove’s weight. Phthalates can leach from vinyl gloves into food and the skin of the glove wearer, causing long-standing systemic toxicity.”

“The most recent consumer report (2024) tested grocery stores and fast foods and found phthalates in almost every food item of the 100 tested, often at high levels,” he continues.  “Multiple vinyl glove research studies over two decades, including this most recent report, highlight their contamination risks.”

Among the facts that caused him to call for a ban on vinyl gloves:

1.          Phthalates leach into food from food preparation gloves. Consumers are then contaminated when food is ingested. Vinyl glove phthalates also contaminate glove wearers through skin absorption. Health problems have been shown to develop slowly, sometimes over decades, with long-standing vinyl glove use or food consumption, particularly fast food.

2.          QSR food has 24 to 40 percent higher levels of phthalates than home foods, which are believed to be in part due to glove use.

3.          With environmental, social, and governance goals becoming ingrained into business practices, the direct and complete environmental impact of glove use is being considered. Numerous highly hazardous chemicals are utilized or released during vinyl gloves’ manufacture, use, and disposal. Production starts with chlorine, which requires asbestos, mercury, or PFAS, depending on the technology. 

Ardagh continued to share his reasoning and research that caused him to call for the Vinyl glove ban:

Consequences Far and Wide
The health consequences linked to phthalate exposure in vinyl gloves can be considerable and include certain cancers, neurotoxicity, endocrine (hormonal) system disruption, infertility and birth defects, liver impairment, heightened susceptibility to asthma and thyroid disorders, obesity, and cardiovascular disease.

In the U.S., the annual cost of endocrine-disrupting chemicals (EDC) is estimated at $340 billion (more than 2 percent of GDP). Phthalates are now banned or restricted from use in various products worldwide, including vinyl disposable gloves. When phthalates were banned in Japan, a 33 percent drop in EDC exposures was noted, indicating that the continued usage of phthalates in vinyl gloves may amount to several billion dollars in healthcare and productivity costs in the U.S. Since January 2022, the state of Maine has banned DEHP and other phthalates from disposable gloves and food packaging.

Self-regulation is the only way
A glaring gap in FDA regulations relating to imported gloves – 90 percent of the U.S. supply – means it is up to glove suppliers to ensure the gloves they sell are truly safe, not just rely on manufacturers’ paperwork. The unregulated glove industry was exposed during the COVID-19 pandemic and described as “an industry riddled with fraud. My advice is simple: vinyl gloves are neither food-safe nor safe for the glove wearer. They should be banned. Your due diligence of the products you sell could save lives. What must you do?:

1 Understand, audit, and test the toxins in the gloves you supply. Are you prepared to cast a blind eye and continue supplying gloves known to contaminate food and the consumer? 

2 Review your glove supply chain, especially quality control and ethical sourcing certifications, to eliminate phthalates and harmful chemicals from your supply chain.

3 Review your nitrile glove supply chain as a safer material for food service industry gloves. 

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The Food Standards Agency (FSA) has launched a campaign to explain the difference between free-from and vegan labeling.

Vegan labels are used to support a dietary choice and do not intentionally contain products of animal origin. However, vegan food could still be prepared alongside eggs, milk, fish, crustaceans, or mollusks.  

To use a free-from label, businesses must follow processes to manage the risk of cross-contamination so they do not contain any of the ingredients they claim to be free-from.  

An FSA-commissioned survey found many people didn’t know that vegan products might not be suitable for those with food hypersensitivities to allergens of animal origin and that they need to check for precautionary allergen labeling, such as “may contain” on vegan products. 

Cross-contamination risk
Emily Miles, FSA CEO, said findings from the survey were concerning,

“Unfortunately, the reality of food production means there is still a risk of cross-contamination with animal-based allergens in vegan and plant-based products if produced in the same factory as animal-based products,” she said.  

The survey was conducted online in December 2023 with 4,085 adults, aged 16 to 75, living in England, Wales, and Northern Ireland. A total of 821 respondents reported either experiencing reactions to allergens of animal origin and/or regularly shopping for someone who does.

It found there was misplaced confidence that the term vegan means a product is safe for those with food hypersensitivities to allergens of animal origin.

Only 53 percent of those with food hypersensitivity and 50 percent of those who shop for someone with one were aware that vegan products might not be suitable for them due to a risk of cross-contamination.

62 percent of all respondents were confident that vegan food was safe for those with food hypersensitivities to allergens of animal origin.

Free-from indicates safety
The survey found widespread misunderstanding about what different labels, such as free-from, vegan, or plant-based, mean for the safety of those with food hypersensitivities.

Some people are using vegan labeling as a proxy for allergen labeling. Only 55 percent of those who used vegan labeling were at least sometimes aware that vegan products may not be suitable for those with food hypersensitivities to allergens of animal origins due to cross-contamination risks.

The three main UK allergen charities — Allergy UK, Anaphylaxis UK, and the Natasha Allergy Research Foundation — said raising awareness of the issue will help people with allergies choose safe food.

“This worrying research shows that many people with allergies to products of animal origin are buying vegan and plant-based food and assuming it is safe to eat, without taking further precautions to check the label.”  

Claire Ogley, head of campaigns, policy, and research at the Vegan Society, said: “Our Vegan Trademark shows products are vegan to our rigorous standards as far as is practical and possible, and efforts have been made to avoid cross-contamination. However, people must understand that a vegan label does not necessarily mean the product is allergen-free, and people with allergies should always check the allergen labeling on products before consuming them.”

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The reorganization of the Food and Drug Administration’s human foods programs was urgently needed and a long-time coming. The full plan still needs to go through review by Office of Management and Budget and then Congress. 

Fortunately, the Department of Health and Human Services and FDA have authority to implement some of the plan in the interim. The first notable sign of change was the appointment of ex-EPA executive, Jim Jones, to the newly created post of Deputy Commissioner for Human Food Programs. 

During a November 2023 webinar with the Alliance for a Stronger FDA (transcript here), the new deputy commissioner talked about his experiences during his first six 6 weeks and outlined many of his priorities going forward.  

Notably, food chemical safety was near the top of his list — which drew strong interest from both consumer and industry groups. 

The deputy commissioner committed to a program just on food chemical safety and the Alliance has scheduled the session for Friday, March 8 at noon EST. Register here.

In his opening remarks to the Alliance, he has promised to address four program areas that are of considerable interest to the stakeholder community: 

• Chemical Review Under HFP
• Post-Market Assessment of Chemicals in the Food Supply (recent announcement)
• PFAS in Food Packaging (recent announcement)
• Closer to Zero

Afterward, there should be more than 30 minutes for moderator and audience questions. 

On behalf of the Alliance, we hope you will be able to join us for this important webinar event.

By Alison Bodor of the American Frozen Food Institute, Thomas Gremillion of the Consumer Federation of America, and Sarah Sorscher of the Center for Science in the Public Interest. The authors are members of the board of the Alliance for a Stronger FDA. For any editorial questions, please contact: sgrossman@strengthenfda.org 301-257-9660.

Aji Mori Sauce Corp., doing business as Sushi Koo of Los Angeles, CA, is recalling its chillimami sauce because the product was manufactured and distributed without the California Department of Public Health (CDPH) Cannery Program oversight, making it susceptible to contamination with Clostridium botulinum.

The recalled chillimami sauce was distributed at 8474 w 3rd St., Los Angelos, CA. It was also available online at  www.ajimorisauce.com

The product comes in a clear plastic bottle with a nozzle and black product label printed with, “250 ml Net Wt. Expiration date October 1/2024.”

No illnesses had been reported as of the FDA’s posting of the company recall.

Anyone who has purchased the product is eligible to return it or dispose and receive for a full refund. Consumers with questions or concerns may contact the company at sales@ajimorisauce.com.

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.

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In response to the problem with elevated levels of lead in cinnamon in children’s applesauce and recalls of products in the fall of 2023, the FDA initiated a review of ground cinnamon and has issued warnings.

During the review the Food and Drug Administration found elevated levels of lead in several products. The products are not targeted toward children, but are used as ingredients in foods that consumers may make and serve to children.

“Consistent with the agency’s Closer to Zero initiative, which focuses on reducing childhood exposure to lead, the agency is recommending voluntary recall of the products listed below because prolonged exposure to the products may be unsafe. Removing the ground cinnamon products in this alert from the market will prevent them from contributing elevated amounts of lead to the diets of children,” according to the FDA warning.

The FDA’s targeted survey checked ground cinnamon products from discount retail stores and analyzed the samples for chromium as well as lead.

The ground cinnamon products subject to the FDA’s warning are:

DistributorRetailersBrand Names(s)Lots/CodesLead Concentration (ppm)La Fiesta Food Products
La Miranda, CALa Superior SuperMercadosLa Fiesta250332.73Moran Foods, LLC
Saint Ann, MOSave A LotMarcumBest By: 10/16/25 10DB 04/06/25 0400B13.20   2.70MTCI
Santa Fe Springs, CASF SupermarketMKNo codes2.99Raja Foods LLC
Skokie, ILPatel BrothersSwadKX212232.12Greenbriar International, Inc.
Chesapeake, VADollar Tree   Family DollarSupreme TraditionBest By: 09/29/25 09E8 04/17/25  04E11 12/19/25 12C2 04/12/25 04ECB12 08/24/25 08A_ _ 04/21/25 04E5 04/21/25 04E5  2025-09-22 09E20 (Missouri)3.37 2.26 2.03 2.34 3.14 3.12 2.88 3.13El Chilar
Apopka, FLLa Joya Morelense  (Baltimore, MD)El ChilarF275EX1026 (Maryland) D300EX1024 (Maryland)3.40 2.93

The FDA is advising consumers to throw away and to not buy these ground cinnamon products. The FDA has recommended that the firms voluntarily recall these products, with the exception of the MTCI cinnamon. The FDA has been unable to reach MTCI to share test findings and therefore has been unable to request that the company initiate a recall. The FDA will post updates with communications from firms that voluntarily agree to recalls.

Contamination thought to be intentional
This past week the FDA confirmed that lead chromate is the source of lead and chromium in cinnamon applesauce marketed for children and imported from Ecuador.

Leaders at the FDA continue to believe the contamination was intentional.

The Food and Drug Administration had already confirmed that applesauce samples had as much as 2,000 times the amount of lead considered safe.

Three brands of cinnamon applesauce pouches were recalled in November of 2023 because of lead contamination: Wanabana, Schnucks, and Weis. The FDA also found elevated levels of chromium in the recalled applesauce.

“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 the FDA.

“Historically, lead chromate has been illegally added to certain spices to increase their weight and color, increasing the monetary value of the adulterated spices. FDA’s leading hypothesis remains that this was likely an act of economically motivated adulteration.”

The FDA has limited regulatory power over foreign ingredient suppliers who do not directly ship their products to the United States. Consequently, the FDA cannot take direct action against Negasmart, the supplier of the cinnamon to the Ecuadorean applesauce manufacturer Austrofoods, or Carlos Aguilera, the processor of the cinnamon sticks. 

“Ecuadorian officials in Agencia Nacional de Regulación, Control y Vigilancia Sanitaria (ARCSA) have reported that Carlos Aguilera of Ecuador is the likely source of contamination and is not in operation at this time,” according to the U.S. FDA.

Children impacted by cinnamon applesauce with elevated levels of lead
According to the Centers for Disease Control and Prevention there are now 468 patients spread across 44 states.

The implicated cinnamon applesauce products — Wanabana, Schnucks and Weis — were recalled in the fall of 2023. They have long shelf life and consumers may still have them on hand, so FDA continues to urge people to check their homes for these products.

“Cases are reported to the CDC through state health departments. State health departments receive reports of potential cases from various sources, and then follow up to determine whether the case definition is met. In order to be considered in CDC’s case count, the person must have had a blood lead level of 3.5 ug/dL or higher measured within 3 months after consuming a recalled WanaBana, Schnucks, or Weis brand fruit purée product after November 2022,” according to the CDC’s outbreak update.

The Food and Drug Administration is also logging patients in the outbreak. As of Feb. 27 the FDA was reporting that its patient count was holding steady at 90. The FDA and CDC use different ways of tracking patients, so there may be some overlap with the counts. The FDA reports that the vast majority of the patients are 1 year old or younger.

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

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

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

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

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

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

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

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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Woolery Enterprises, Inc., doing business as Will’s Fresh Foods of San Leandro, CA, is recalling Will’s Fresh Foods Street Corn Salad over potential Listeria monocytogenes contamination.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 14, 2024, and is ongoing.

The recalled product was distributed in California.

Recalled product:

Product DescriptionRecall NumberClassificationCode InformationProduct QuantityReason for RecallWill’s Fresh Foods Street Corn SaladF-1031-2024Class ILot No.: 446985; UPC: 748355-00288-0; Expiration Date: 3/12/2024 Lot No.: 446689; UPC: 748355-00288-0; Expiration Date: 3/4/2024 Lot No.: 446415; UPC: 748355-00288-0; Expiration Date: 2/26/2024 Lot No.: 446415; UPC: 748355-00288-0; Expiration Date: 2/26/2024 Lot No.: 446416; UPC: 748355-00288-0; Expiration Date: 2/26/2024 Lot No.: 446190; UPC: 748355-00288-0; Expiration Date: 2/19/2024 Lot No.: 446191; UPC: 748355-00288-0; Expiration Date: 2/19/2024 Lot No.: 446191; UPC: 748355-00288-0; Expiration Date: 2/29/2024462 unitsL. mono contamination

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

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

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

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

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

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The movement to ban certain additives in food or beverages that started last year in California and spread this year first to Illinois has now reached as far as the Empire State.

Two New York State lawmakers introduced related bills to protect consumers from dangerous known and unknown additives used in foods and beverages.

The first bill, A6424A/S6055B, would prohibit the use of seven dangerous and unnecessary additives in foods or drinks sold in New York state: azodicarbonamide, brominated vegetable oil (BVO), butylated hydroxyanisole (BHA), potassium bromate, propylparaben, Red 3, and titanium dioxide. 

All but BHA are banned in the European Union. Last year, California enacted legislation to eliminate BVO, potassium bromate, propylparaben, and Red 3 from foods and drinks sold in that state by 2027. 

New York’s prohibition would take effect two years sooner in 2025.

The second bill, S08615/A9295, would require companies to disclose to the state of New York when they add chemicals to foods and drinks that the company secretly self-determines are “generally recognized as safe” or GRAS, without notifying the FDA. 

While the FDA does approve a small fraction of new food chemicals, it does not require premarket approval, notice, or safety review for the vast majority of chemicals that are self-determined by the companies as GRAS. These GRAS determinations can currently be conducted secretly by people paid by the companies without notifying the FDA or the public.

Both bills are sponsored by Sen. Brian Kavanagh and Assemblymember Anna Kelles, who holds a doctorate in nutritional epidemiology.

Support for the two bills comes from the Center for Science in the Public Interest, Interfaith Public Health Network, NYS American Academy of Pediatrics, Clean+Healthy, Consumer Reports, Environmental Working Group, and others, say the bills close gaps left open by the FDA. 

The FDA eliminated the synthetic dye Red 3 from cosmetics and topical drugs in the 1990s when it learned it caused cancer when eaten by laboratory animals. Yet, it is still allowed to be used in food and oral drugs. 

“New Yorkers deserve the highest level of protection when it comes to the safety of the food we eat,” said Sen. Kavanagh. “State law has long included the authority to regulate what goes into our food, but New York has generally deferred to the federal government; such deference is not warranted concerning these seven additives, which pose significant health risks. Nor should we defer to the secrecy of the federal process regarding new chemicals that food companies add to our food without any public disclosure or review by the FDA. This legislation will ensure transparency and permit public scrutiny of food chemical safety.”

“For too long, the FDA has failed to take action to protect consumers from toxic chemicals found in our food,” said Assemblymember Kelles. “I am proud to sponsor legislation to ban seven of these additives that are linked to serious adverse health effects, like DNA damage, heart and thyroid toxicity, and reproductive harm. We also must close a loophole allowing food and chemical companies to bypass FDA approval for new food additives irresponsibly.  My legislation would remove GRAS’s secret by requiring the industry to notify New York of their GRAS determinations that the FDA has not reviewed.”

Like the legislation enacted in California banning the use of four food additives, the New York bill banning seven dangerous additives would reverberate far beyond the state’s borders: Food manufacturers complying with it may well implement the changes nationwide. Such bills are also likely to incentivize officials at the FDA to catch up to the states and eliminate the use of chemicals in food nationwide.

According to CSPI, the second New York bill, requiring disclosure of chemicals not disclosed to FDA, would also have nationwide impact.

“These bills would introduce the most important reforms to the U.S. food chemical review process in decades,” said CSPI regulatory counsel Jensen Jose. “Not only can the state of New York ban harmful additives, it can shed new light on the chemical safety decisions the food industry currently makes in secret by making these safety decisions accessible to everyone.”

“These two bills will increase transparency and protect consumers from toxic chemicals in New York’s food supply,” said Environmental Working Group policy director Jessica Hernandez. “Without federal action, it’s up to states like New York to keep us safe from additives linked to health harms in the foods we eat and feed our families.”

“The FDA’s system for ensuring that food additives are safe is broken,” said Consumer Reports director of food safety Brian Ronholm. “For too long, the FDA has been unable to keep up with the latest research documenting that some chemicals allowed in food pose unacceptable risks to our health. These bills will protect the public and help fill the regulatory gap by banning certain harmful food additives and requiring greater transparency from manufacturers when introducing new chemicals in food products without FDA review.”

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The European Commission’s health and safety unit has published two reports looking at controls of fishery products in Spain and Saudi Arabia.

An audit in Spain in February and March 2023 by DG Sante made three recommendations.

The visit concluded that official controls over vessels freezing tuna provide confidence that they follow EU rules; however, there are inconsistencies in compliance with national regulations on frozen tuna for human consumption.

Spain has set criteria for tuna frozen in brine to be eligible for direct human consumption. These require that operators of freezer vessels conduct a validation study of the freezing process against parameters that must be assessed and approved by the authorities.

However, although all but one operator has not concluded their validation studies, they are being allowed to put products on the market for direct human consumption, found auditors.

System weaknesses
Products from the freezer ships may enter Spain through other country vessels where, upon import, controls consist of verification of the brine temperature and freezing times. Product from Spanish freezer vessels directly landed in the EU is not subject to additional control.

“This undermines the effectiveness and robustness of the official control system aimed at verifying compliance of Spanish vessels with national rules, but also implies an extension of these rules to products from other countries,” said auditors.

From 2020 to 2022, 49 Rapid Alert System for Food and Feed (RASFF) reports covered tuna from Spain. Most were under the food additives and flavorings hazard category. Two examples were reviewed during the audit. One was related to excessive amounts of ascorbic acid; another covered histamine levels above the regulatory limits in tuna filets. These notifications were thoroughly followed up, and in all investigations, it was possible to trace the product to the producing freezer vessels.

The audit team noted that full approval was granted to one new freezer vessel in early 2021 despite the report indicating that some documentary information was not complete during the assessment, which was mandatory under Spanish rules to carry out some of the processes on board. At the time of the audit, authorities had not received the documents and information to comply fully.

Spanish officials said changes will be made by June 2024 to improve conditional approval processes.

All imported consignments of tuna frozen in brine for human consumption, from October 2021 to January 2022, were harmful for histamine. From January 2022, officials moved to a random monitoring sampling plan.

For one of three recommendations made during a 2019 audit on official controls in the tuna sector, the actions proposed addressed the issue and had been satisfactorily implemented. For the other two, measures were in progress but had not yet been fully implemented.

Saudi Arabia verdict
A desk assessment of Saudi Arabian controls on fishery products sent to Europe led to one recommendation. This work precluded onsite verification on implementing official controls and certification processes.

Based on information provided by Saudi Arabia, it was concluded there was the necessary legal framework, authority structures, and legal powers for a control system to work.

However, the limits for specific contaminants were not aligned with European rules, compromising the reliability of health attestations made in the EU export certificate.

EU member states were first authorized to import fishery products from Saudi Arabia in 2005. There are three EU-listed establishments. Almost all exports are frozen shrimps from aquaculture.

Official controls do not cover additives, and this type of testing is carried out by food companies and checked during controls at their premises.

In the case of benzo(a)pyrene for fishery products, including crustaceans, the maximum level of 5 µg/kg exceeded the limit of 2 µg/kg set in EU regulation in April 2023. To address this issue, Saudi Arabian officials provided an updated Manual of Procedures for Exports of Shrimp and Finfish.

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Singapore is making progress on a revised grading system for assessing the food safety performance of establishments.

The Safety Assurance for Food Establishments (SAFE) framework will consider an establishment’s track record and food safety management systems. It will also harmonize the grading systems for retail and non-retail food outlets, which are currently regulated by two frameworks.

Officials said the current system provides a snapshot of performance at the point of inspection and may not adequately reflect whether food safety standards are consistently maintained. Under this system establishments are rated from A to D based on an annual audit.

“In line with our risk-based approach, establishments involved in significant food handling with a large distribution scale, such as food manufacturers and caterers, will need to meet additional requirements to attain higher grades than smaller scale ones. Establishments with poor food safety performance and lower grades will face more frequent inspections. Poor performance during these inspections could lead to downgrading,” said Grace Fu, Minister for Sustainability and the Environment.

Fu said the SAFE Framework was an improved version of what was announced in 2021.

“The Singapore Food Agency (SFA) incorporated feedback it has received from the industry and kept the intent of recognizing food establishments with a consistent record of good food safety performance, and spurring others to achieve and maintain high grades of food safety,” she said at the Ministry of Sustainability and the Environment (MSE)’s Committee of Supply debate.

Risk-based actions
Citing a risk-based approach, Singapore plans to remove licensing requirements and fees on food establishments with minimal food safety risks.

By January 2025, all market stalls and vending machines selling non-food or low-risk food items, such as canned food and packed biscuits, will not need to be licensed. This policy change will affect more than half of existing market stall licensees and around 2 in 5 vending machine licensees.

“The safety of food from these stalls and vending machines will continue to be regulated through standards imposed by SFA on the importers and suppliers of these food items,” said Fu.

Singapore imports more than 90 percent of its food. Recent approvals include eggs and live chickens from Indonesia and eggs from Turkey.

Singapore has designated 2024 as the Year of Public Hygiene, focusing on hygiene standards across four key areas: clean environment, safe food, clean air, and clean water.

A Food Safety and Security Bill will also be introduced to protect consumers better and safeguard the country’s food supply resilience. Industry discussions are ongoing, and a public consultation will be conducted in phases later this month.

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Pursuit to a 16-page plea agreement that leaves little to the imagination, a former raw milk cheese manufacturer and the company he owned and managed pleaded guilty today to charges related to cheese that was linked to a deadly outbreak of listeriosis.

Johannes Vulto and his company, Vulto Creamery LLC, are scheduled for sentencing on July 9 at the U.S. Courthouse in Syracuse, NY.  The maximum sentence for the single misdemeanor count is one year imprisonment, a fine of $250,000, and one year of supervised release plus a 5-year term of court supervision.

The plea agreement requires a payment of $100,000 from Vulto and a one-year supervised release to begin after any imprisonment.

Following an investigation by the FDA’s Office of Criminal Investigations, the misdemeanor charge of  Introducing Adulterated Food into Interstate Commerce was filed on Jan. 30, 2024, in the U.S. District Court for the Northern District of New York.

The criminal information filing said that from in or around July 2014, through and including on or about March 4, 2017, in Delaware County in the Northern District of New York, and elsewhere,  defendant Johannes Vulto “did cause the introduction of food into interstate commerce, namely cheese produced at Vulto Creamery that was adulterated because it was prepared, packed, and held under insanitary conditions whereby it may have been rendered injurious to health under Title 21, United States Code…”

Johannes Vulto and his company, Vulto Creamery LLC, each pleaded guilty to one misdemeanor count of causing the introduction of adulterated food into interstate commerce. 

Vulto oversaw operations at Walton, NY’s Vulto Creamery manufacturing facility, including sanitation and environmental monitoring. In pleading guilty, Vulto and Vulto Creamery admitted that between December 2014 and March 2017, they caused the shipment of adulterated cheese in interstate commerce.

According to the plea agreement, environmental swabs taken at the Vulto Creamery facility between approximately July 2014 and February 2017 repeatedly tested positive for Listeria species. The Listeria family includes harmless species and L. monocytogenes, which can cause human listeriosis. 

In March 2017, after the U.S. Food and Drug Administration (FDA) linked Vulto Creamery’s cheese to an outbreak of listeriosis, Vulto shut down the Vulto Creamery facility and issued a partial recall that was expanded to a full recall within weeks. 

According to the Centers for Disease Control and Prevention, the listeriosis outbreak resulted in eight hospitalizations and two deaths.

“American consumers must be able to trust that the foods they buy are safe to eat,” said Principal Deputy Assistant Attorney General Brian Boynton, head of the Justice Department’s Civil Division. “The department will continue to work with its law enforcement partners to hold responsible food manufacturers that sell dangerously contaminated products.”

“This investigation and prosecution holds accountable the defendant and his business who through unsafe practices caused illness and death to consumers in an entirely preventable tragedy,” said U.S. Attorney Carla B. Freedman for the Northern District of New York. “The law enforcement and regulatory partners involved in this case will continue to work together to bring to justice those who endanger the public through unsafe and unsanitary products and facilities.”

“U.S. consumers rely on the FDA to ensure that their food is safe and wholesome,” said Special Agent in Charge Fernando McMillan of FDA’s Office of Criminal Investigations New York Field Office. “When companies and individuals put themselves above the law by producing food that endangers and harms the public, as occurred in this case, we will see that they are brought to justice.” 

Listeriosis is a severe, invasive illness that can sometimes be life-threatening. Persons with the most significant risk of experiencing listeriosis due to consumption of foods contaminated with L. monocytogenes are pregnant women and their newborns, the elderly, and persons with weakened immune systems.

Vulto and Vulto Creamery pleaded guilty before federal Magistrate Judge Thérèse Wiley Dancks in Syracuse, NY.   Senior Trial Attorney James T. Nelson of the Civil Division’s Consumer Protection Branch and Assistant U.S. Attorney Michael F. Perry for the Northern District of New York prosecuted the case.

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The federal case of The Humane Society of the United States (HSUS) v. Sonny Perdue was dismissed in late February after hanging around for four years.

HSUS and other animal activists, on Feb. 25, 2020, sued then Secretary of Agriculture Perdue, challenging rules set by the USDA on chicken-slaughter line speeds at specific chicken slaughterhouses. A 2014 regulation from the USDA’s Food Safety and Inspection Service (FSIS) allows line speeds of 140 chickens per minute. In 2018, FSIS began allowing waivers for slaughterhouses that permit line speeds of 175 chickens per minute.

After four years in the U.S. District Court for Northern California, U.S. Magistrate Judge Laurel Beeler tossed the line speed lawsuit, but it is not over.  Her order gives HSUS and the other activists “ leave to amend.”

The plaintiffs must file any amended complaint within twenty-one days and attach a black line of the amended complaint against the current complaint as an exhibit. If the plaintiffs do not amend the complaint, the court will enter judgment in favor of the defendants.”

The 2018 waivers were terminated in 2022 and modified waivers were allowed under new criteria with the new criteria continuing to incorporate the 2018 line-speed increase. The plaintiffs challenged the line-speed-increase decision because it violates the federal Administrative Procedure Act (APA).

USDA’s Food Safety and Inspection Service (FSIS) conducted rule-making from 2012 to 2014, resulting in the “New Poultry Inspection System,” an optional federal inspection system for chicken slaughterhouses. 

Under the NPIS, opt-in slaughterhouses could operate at line speeds of up to 140 chickens per minute. During the rule-making, FSIS considered and rejected allowing all opt-in slaughterhouses to use line speeds of up to 175 chickens per minute, but it did allow up to twenty slaughterhouses.

In addition to HSUS, the other non-profit activists are Animal Outlook, the Government Accountability Project, Mercy for Animals, and Marin Humane. 

“The plaintiffs describe the chicken-slaughter process, from transportation from the factory farm to upside-down shackling on a conveyor line, to passage through electrified water to render the chickens unconscious, to carotid-artery severing by a blade, to submersion of the deceased chickens into a hot-water tank. The plaintiffs allege that each step entails a margin of error such that the intended result at that step is not achieved for a certain number of chickens (but those chickens still proceed to the next step),” the court order explains.

 “The adverse effects from higher line speeds are essential that these error rates increase, resulting in problems such as bruising and broken bones (which threaten food safety), inhumane treatment (for example, conscious chickens entering scalding water at the final step), worker injuries (including exposure to chickens’ waste), and environmental harm (such as from increased water and fossil-fuel consumption),” it adds.

USDA said the plaintiffs lacked standing to continue as the 2018 waivers were terminated and are not a final agency action. Modified waivers are permitted under the 2022 criteria.

The Judge said:” The defendants contend that the plaintiffs’ injuries stem from waivers issued under the 2018 waiver criteria, not the requirements themselves. Put another way, if no waivers had been issued, the harms alleged to the animal welfare mission and the members’ environmental interests would not have occurred. Instead, the plaintiffs challenge only FSIS’s 2018 decision (the waiver criteria for slaughterhouses to use maximum line speeds of 175 rather than 140 chickens per minute).”

As a clear sign the issue will be back, the judge said:” Dismissal of a complaint without leave to amend should be granted only when the jurisdictional defect cannot be cured by amendment.”

“The plaintiffs have the burden of establishing standing; the judge continues in her 19-page order.  “They have not established that injuries from the poultry establishments were traceable to the 2018 waiver criteria or are redressable. They can try to do so in an amended complaint that addresses the changed regulatory landscape, including the termination of the waivers and the issuance of modified waivers under the 2022 criteria.”

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The risk of Salmonella Enteritidis from eggs in New Zealand remains low despite an outbreak, according to the country’s food safety agency.

The original risk profile for Salmonella in and on chicken eggs in New Zealand was published in 2004, with updates in 2011 and 2016. Human illness attributed to New Zealand-grown poultry from Salmonella Enteritidis was not considered. The 2023 update looked at any potential change in the risk of salmonellosis from eggs produced in New Zealand following an outbreak.

New Zealand Food Safety said that while the risk associated with Salmonella Enteritidis is no longer negligible, it is still low. The risk from other Salmonella serotypes also remains low.

Salmonella outbreak

The first reported incidence in domestic, commercial poultry flocks was the detection of a strain of Salmonella Enteritidis through the routine National Microbiological Database monitoring program in March 2021. After detection in a processed poultry carcass, it was also found in hatcheries and poultry sheds of layer and broiler flocks from which the birds associated with the carcass meat detection were originally sourced.

The strain was linked by whole genome sequencing (WGS) to human cases, including an outbreak starting in December 2019, with a higher hospitalization rate than other Salmonella strains.

From 2015 to 2021, there were six salmonellosis outbreaks where eggs were suspected or confirmed as the vehicle of infection, including 79 confirmed and 24 probable cases. From May 2019 to February 2023, one outbreak included 128 confirmed and six epidemiologically linked cases. Of the 134 patients, 49 were hospitalized.

The strain detected in poultry and causing illness in people was phage type (PT) 8, which could have negative consequences for egg farmers, according to the risk profile. The route by which the outbreak strain was introduced into the country’s poultry industry was listed as a knowledge gap.

Early investigations showed inconsistent implementation of poultry industry guidelines, particularly on biosecurity. There was some complacency towards the risk of Salmonella where prevention relied on populating sheds with Salmonella-free birds without sufficient risk management measures throughout the supply chain.

An emergency control scheme was implemented, which led to an amendment to the Animal Products Notice, requiring poultry chain operators to include steps for Salmonella Enteritidis as part of their Risk Management Program. Other measures included testing the poultry environment for Salmonella Enteritidis and changes to overseas market access requirements.

Monitoring the situation

There has been a significant reduction in the export of eggs and egg products from 1,970 tons in 2015 to 1,100 tons in 2022. The amount of egg products imported into New Zealand has almost tripled since 2015, increasing from 346 tons to 983 tons in 2022.

The potential for transmission of Salmonella Enteritidis to eggs via breeder flocks in the supply chain could result in widespread dissemination through the layer poultry chain. Colonization of layer flocks poses a greater risk for consumers. However, absence of reported infections with the outbreak strain since February 2023 suggest risk management actions have been effective.

Vaccination is widely used on New Zealand layer farms and can reduce, but not prevent, flock colonization, shedding, and contamination of eggs. The best approach to gather information on the prevalence of Salmonella on eggs is by environmental sampling of dust and feces in layer sheds.

The current shelf life for New Zealand eggs is 35 days, regardless of storage temperature. However, a reconsideration of these guidelines could happen if the strain were to re-emerge and become endemic in the country’s layer flocks, according to the risk profile.

The risk associated with other serotypes in and on eggs has been unchanged since the 2016 risk profile. This conclusion is based on a low prevalence of non-Enteritidis serotypes in New Zealand layer flocks in a 2016 survey, the static incidence of salmonellosis, and a few outbreaks involving other serotypes where eggs were suspected.

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The Food Standards Agency (FSA) is seeking comments on guidance covering Mechanically Separated Meat (MSM).

New guidance was developed for food businesses following a series of court judgments on the definition of MSM, obtained by removing meat from bones.

Decisions by the court clarified what MSM is, how food businesses should interpret the definition, and how they should apply it to their products. Several legal cases culminated in a 2022 High Court Judgment.

Some firms in England, Wales, and Northern Ireland will be affected by the court rulings, and the FSA said businesses may need time to adapt their processes and how they classify products.  

“We understand that this ruling will impact businesses, so it is right that we seek views from consumers and industry, on the guidance to maximize its effectiveness,” said Rebecca Sudworth, director of policy, at the FSA.

“We’re doing this to ensure businesses have extensive opportunities to feed in. Food businesses are responsible for ensuring they comply with food law, and the FSA has committed to developing new guidance on MSM to aid understanding following the court judgments.”

Impact of guidance

FSA also asks for input on an impact assessment from companies affected by the guidance.

MSM produced from pork or poultry in line with regulatory requirements is safe to use as an ingredient in foods. The use of cattle, sheep, and goat bones, or bone-in cuts, as raw material for MSM is prohibited.

MSM does not contribute to the meat content of final products and must be in the ingredients list as Mechanically Separated Meat with the name of the animal species from which it derives.

It is of lesser commercial value than fresh, ground (minced) meat and meat preparations, which do contribute to the meat content percentage on product labels. This means classification is significant for food businesses and consumers.

Court judgments mean there may be products previously not classified as MSM that now must be. Companies using mechanical meat separation equipment may need to relabel products to comply with regulations. Some firms may have to make operational changes to meet hygiene regulatory requirements. Businesses that switch to MSM activity require approval from either the FSA or their local authority.

The consultation closes on May 22, 2024; more information can be found here.

FSA supports the Brazilian decision

Meanwhile, the FSA has backed a decision to lift enhanced import controls on beef and poultry from Brazil and restrictions on listing such establishments for export to Great Britain. 

In March 2017, a police investigation into fraud and corruption in the meat sector in Brazil involving companies and official inspection staff, called Operation Carne Fraca, was revealed.

The European Commission delisted involved establishments that had been approved for EU exports. Based on an audit, the EU reinforced import controls for Brazilian beef, poultry meat and meat products in March 2017. These measures remain in force.

In August 2021, Brazil asked the UK to review import controls. An audit in 2022 led by the Department for Environment, Food and Rural Affairs (Defra) found Brazilian authorities had taken steps to rectify their national food safety control systems following recommendations from EU audits.

There have been 36 border notifications, and 17 intensified official controls for products of animal origin since January 2021. However, the FSA said reverting to the default level of controls means imports from Brazil will be subject to risk-based checks at the border, and intensified official controls can be put in place if non-compliant consignments are found.  

In February, a regional court in Santa Maria, in the state of Rio Grande do Sul, denied the request of a local unnamed slaughterhouse to annul a fine imposed by the Ministry of Agriculture and Livestock (Mapa) based on findings as part of Operation Carne Fraca.

The judge ruled the penalty was correct, and the company was told to pay Brazilian Real $450,000 (U.S. $90,800). In June 2021, the meat firm filed a case against the decision covering issues found in 2017 and can still appeal the verdict.

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— OPINION —

Roughly nine years ago, while serving as Vice President for Food Safety at the world’s largest food retailer, I surveyed how many different date labels were used by food producers to convey that food was nearing its expiration date. Much to my surprise, we counted 47 different and unnecessarily complicated labels. They ranged from “freshest-by,” “enjoy-by,” to “sell-by” and many more.

This diversity in how to convey the same message resulted in confusion and food waste. We swiftly acted to fix that among our private-label food brands. Almost 10 years later, what was true then is still true today across much of the food industry. Confusion about the meaning of so-called “expiration dates” because of the inordinate number of different ways it’s conveyed remains one of the primary drivers of food waste.

The Food Date Labeling Act (S.1484 | H.R.3159), which would standardize and simplify date labels across the United States, has been on the Congressional docket for the last five years. The research is clear. We have at our fingertips a proven, simple, and cost-effective solution: standardize the date label phrases used on food. It’s time to stop talking about confusing date labels and time to fix the problem.

It has been estimated that confusion over date labeling accounts for approximately 20 percent of consumer food waste. That’s equivalent to 1.3 billion meals or a quarter of all the meals Feeding America food banks distributed in 2022. But it’s not the consumers’ fault. Consumer confusion is the result of a confusing system. With over 50 non-standardized variations of phrases on labels today, it’s no wonder date labels are hard to understand.

Sometimes, manufacturers use a date to convey a food product’s safety, but more often, the date label is used to indicate the manufacturer’s estimate of the product’s peak quality. The indiscriminate use of terms like “fresh until” or “use before” leads consumers to throw away good food with the mantra “better safe than sorry,” even though the date is meant to convey maximum quality, not food safety. Unfortunately, that means people are wasting their money by tossing food despite it being safe to consume.

Solving the problem is straightforward: standardize date labels and educate consumers on what the label means. Consumer surveys have shown we only need two consumer-facing phrases: “Best If Used By” for quality and “Use By” for safety. Educating consumers about the differences between these two standard phrases will limit confusion, save consumers money, and reduce food waste.

Standardizing date labels is also safe. During my time as Deputy Commissioner for Food Policy at the U.S. Food and Drug Administration (FDA), we found that part of the reason people toss safe-to-eat food when it is past the date on the package is because they are scared there is a food safety issue. Empowering consumers with food label education will increase their confidence in decision-making around when the date is on a package for safety or when it just conveys optimal quality.

Standardizing date labels is supported by many food manufacturers. As Vice President of Food Safety at Walmart, I spearheaded the transition to require all private brand foods selling in our stores to use the standardized “Best If Used By” phrase for quality date labels. Our customers responded well to the change and told us this phrase best conveyed to them the date only conveyed quality. The change was an opportunity to simplify our customers’ lives and empower them to make smart purchasing decisions. Manufacturers would also benefit from a national standard for date labels rather than the piecemeal industry and, sometimes, the state-by-state approach we have now.

Lastly, standardizing date labels is feasible. At Walmart, we achieved near-perfect compliance with the standardized date label requirement on private brand food within a year and a half. Manufacturers have the technology to switch the verbiage on their food products. They also already have methods, such as conducting shelf-life evaluations for quality or microbial challenge testing for safety, by which they determine what date to put on their products.

Legislative solutions like the Food Date Labeling Act don’t tell manufacturers what date to use, nor require that they change their practices in how the dates are determined. They simply clear up consumer confusion by streamlining the intention of the date through common terminology across food products.

The need for action to reduce food waste has never been clearer. The research is established, and the functionality of a standardized date-label solution is proven.

People already assume that the federal government regulates date labels. It is time to finally clear up food date label confusion. Remember, food is too important to waste.

Editor’s note: This column was first published by AgriPluse and is reprinted here with permission.

CJ Foods Manufacturing Beaumont Corporation of Beaumont, CA, is recalling approximately 61,839 pounds of steamed chicken soup dumpling products that may be contaminated with foreign materials, specifically hard plastic from a permanent marker pen, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The problem was discovered after the firm received complaints from consumers reporting they found hard plastic in Trader Joe’s steamed chicken soup dumplings.

FSIS is concerned that some product may be in consumers’ freezers. 

The steamed chicken soup dumplings were produced on Dec. 7, 2023. 

These items were shipped to Trader Joe’s retail locations nationwide.        

Recalled product:   

• 6-oz. boxes with plastic trays containing six pieces of “TRADER JOE’S Steamed Chicken Soup Dumplings” with lot codes “03.07.25.C1-1” and “03.07.25.C1-2” printed on the side of the box.

The products subject to recall bear establishment number “P-46009” inside the USDA mark of inspection.                  

As of the posting of this recall, there have been no confirmed reports of adverse reactions or injury due to consumption of these products. Anyone concerned about an injury 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.

Consumers with questions about the recall can contact the CJ Foods Manufacturing Beaumont Corporation’s Consumer Experience Department at 800-544-6855.

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Fruit and vegetables were the top product category discussed by European countries about fraud suspicions in January.

Data comes from the first of monthly reports on potential, but not confirmed, fraud published by the European Commission.

The report includes non-compliances with fraud suspicions of a cross-border nature shared between members of the Alert and Cooperation Network (ACN) and retrieved from the Rapid Alert System for Food and Feed network (RASFF), Administrative Assistance and Cooperation network (AAC) and the Agri-Food Fraud Network (FFN).

It covers food for human consumption, animal feed, food contact materials, animal welfare, plant protection products, and veterinary medicine products. Fraud fears affecting only one country will not feature in the monthly reports.

A total of 111 out of 277 notices mentioned fruit and vegetables. Dietetic foods, supplements, and fortified foods were in second place with 44 alerts, followed by cereals and bakery products with 18 notices. Ethylene oxide was mentioned twice in products from China and India.

The aims of sharing the information are to support member states in their risk-based controls and to guide food businesses in assessing their vulnerabilities to fraudulent and deceptive practices, said the EU Commission.

Border inspections or market controls detected the majority of issues. Nine were due to whistleblower information.

Suspected fraud examples
Alerts involving the United States included high levels of the additive sunset yellow in Nerds Rainbow candy, unapproved use of tartrazine in pickles and of titanium dioxide in candy, and use of the ingredient L-theanine in G-Fuel energy drinks.

Examples of product tampering were additives not compliant with EU maximum levels, such as ascorbic acid in tuna from Vietnam; carbon monoxide treatment of tuna from an unknown origin; adulteration of fish fillets from the Netherlands due to added water; and chicken meat instead of pork in sausages from Poland.

Record tampering cases included issues with health claims on food supplements and using the misleading denomination prosecco on wine.

Other non-compliances identified covered traceability issues with eggs; ingredients not authorized in Europe – often in supplements; residues of pesticides not compliant with EU maximum levels – mostly in fruit and vegetables; products skipping border controls and unauthorized operators.

Russia was mentioned once for an unauthorized operator of mineral water, products from Turkey were often flagged due to pesticide residues and issues from China included chlorate in chicken meat and presence of pork, poultry, and bovine DNA in snacks.

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