Feed aggregator

A recent report from the Food and Drug Administration has found that a sheep farm was likely a contributing factor in the contamination of onions.

The finding came when investigators searched for the cause of a 2020 outbreak of Salmonella Newport foodborne infections associated with red onions from the Southern San Joaquin Valley and Imperial Valley in California.

“The outbreak, which caused 1,127 reported domestic illnesses and 515 reported Canadian cases, is the largest Salmonella outbreak in over a decade,” according to the research report. “This outbreak is also remarkable because the food vehicle, whole red onions, is a raw agricultural commodity that had not been previously associated with a foodborne illness outbreak.”

The specific outbreak strain of Salmonella Newport was not found in most subsamples tested, 11 subsamples — 10 water and one sediment — collected near one of the growing fields identified in the traceback were positive for Salmonella Newport, representing a total of three different strains.

“Although a conclusive root cause could not be identified, several potential contributing factors to the 2020 red onion outbreak were identified, including a leading hypothesis that contaminated irrigation water used in a growing field in Holtville, California, may have led to contamination of the onions. While our investigation did not occur during any harvesting activities, visual observations of the implicated red onion growing fields suggested several plausible opportunities for contamination, including irrigation water and sheep grazing on adjacent land. . .” 

The investigation did not occur while packing activities were ongoing. However, visual observations and records review of packing house practices confirmed numerous opportunities for the spread of foodborne pathogens such as Salmonella, including signs of animal and pest intrusion as well as food contact surfaces that had not been inspected, maintained, cleaned, or sanitized as frequently as necessary to protect against the contamination of produce, according to the FDA’s report.

Thomson International Inc., the producer of the onions, cooperated with the FDA throughout the investigation and is continuing to engage with the FDA on the agency’s findings and recommendations.

Notably, Salmonella isolates from two sediment subsamples and two water subsamples collected during this investigation were found to be genetically related by WGS to clinical isolates from 2016 and 2018 foodborne illness outbreaks, Salmonella Muenchen and Salmonella Montevideo, respectively, associated with consumption of sprouts. 

This may indicate human pathogen persistence and distribution in this growing region — a concentrated area of seed for sprouting production — which could pose a risk of contamination for any produce commodity. FDA issued an assignment to follow up with the associated firms. Sprouts are not a food vehicle of interest in the 2020 Salmonella Newport foodborne illness outbreak.

“We urge growers to conduct risk assessments that include evaluation of hazards that may be associated with adjacent and nearby land uses — especially relating to the presence of livestock and wildlife and the potential for runoff into growing fields or water sources — and implement risk mitigation strategies where appropriate,” the FDA researchers said.

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The majority of people in Southeast Asian countries wash raw poultry meat at home before cooking, according to a study.

People are advised not to wash raw poultry before cooking because it increases the risk of cross-contamination.

The study, published in the journal Food Control, assessed consumers’ self-reported and observed behavior of raw poultry washing practices.

A survey on consumer washing practices before cooking was conducted in Brunei, Cambodia, Indonesia, the Lao People’s Democratic Republic, Malaysia, the Philippines, Thailand, and Vietnam. Observational studies and interviews in Indonesia and Malaysia followed this.

Reasons for washing meat
A total of 2009 responses were eligible for data analyses. More than 45 percent of participants purchased raw poultry products from traditional or wet markets.

Ninety-six percent reported washing raw poultry at home before cooking. The main reasons for this were to remove dirt, slime, blood, or feathers, and washing makes them feel safer. There was also a misunderstanding that washing helps to remove germs. Respondents mostly learned the practice from family members or through their own experiences.

Older consumers, those who were married, on a low income, and who purchased raw poultry from farms, butchers, or wet markets were significantly associated with washing poultry. Two hundred sixty-seven people said household members had experienced food poisoning after eating homemade poultry dishes.

A lack of cleanliness of raw poultry bought from traditional markets caused consumers to wash it. The number of participants who would not wash raw poultry increased from 4 percent to 16.9 percent if they perceived the product had been slaughtered according to food safety standards. Those who purchased from supermarkets were more confident in not washing raw poultry.

People were knowledgeable about the correct handwashing techniques and understood the implications of inadequate cooking or using the same chopping board for raw poultry and cooked food. However, almost half of them were unaware of the indicators of adequately cooked poultry.

Observed findings
Raw poultry washing and handwashing practices of eight people from Indonesia and Malaysia were observed. All of them rinsed or washed raw poultry before cooking. The time spent washing and preparing raw poultry ranged from 21 seconds to 20 minutes.

Observed behavior did not match the knowledge of participants in the survey, where more than 95 percent agreed that hands should be washed with soap and water after handling raw poultry. In the observed study, people did not wash their hands before handling raw poultry, using utensils, or touching ingredients.

Participants were informed about not washing raw poultry, and an explanation was given as to why they shouldn’t do it. Only two people said they would be willing to change their current washing practices. Others said they would continue the practice because of their perception of cleanliness, culture, and faith. Households with young children or elderly members were less confident about not washing raw poultry before cooking.

Participants from Laos and Indonesia reported being more confident about not washing raw poultry upon understanding the rationale for not doing it. Scientists say this indicates the possibility for targeted food safety messages and educational awareness suited to cultural differences in the region.

“Due to the challenges associated with raw poultry products purchased from traditional markets and the lack of confidence among consumers, a more effective food safety message would be to encourage good hand hygiene practices during and after handling raw poultry and to wash kitchen sink and preparation area with soap and water,” they added.

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The head of a dairy company behind a Listeria outbreak in Austria faces more than a year in prison.

The boss of Käserei Gloggnitz was sentenced to 13 months in jail this week. The 39-year-old faced several charges but denied the allegations and the verdict was reported not to be final, according to media reports.

A Listeria outbreak from 2020 to 2022 had 10 cases and caused at least three deaths.

Käserei Gloggnitz faced financial issues in 2022 which led to insolvency proceedings being opened and in 2023 the closure of the plant was ordered.

Additional allegations will be heard in mid-March at the Regional Court of Wiener Neustadt when several other witnesses will also be questioned.

Incident background
In a January 2023 audit, DG Sante examined a file of the dairy plant linked to the outbreak. Käserei Gloggnitz had a poor compliance history and an inspection in 2020 identified several major deficiencies. Results of an inspection one year later were equally serious.

However, those findings did not lead to an increased inspection frequency or enforcement until an epidemiological link between infections and the company was established in autumn 2022 and authorities ordered production to be stopped.

Patients were six women and three men between 29 and 82 years old plus a newborn baby. Illnesses occurred in Vienna, said the Austrian Agency for Health and Food Safety (AGES).

Käserei Gloggnitz recalled all kajmak, drinking yogurt, and cream cheese products in September 2022 because of potential Listeria monocytogenes contamination. Kajmak is a type of cheese.

Officials found Listeria that matched the outbreak strain in three environmental samples taken from the company in Lower Austria. The outbreak strain was also detected in the food it produced. 

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The Environmental Protection Agency (EPA) has issued an “existing stocks order,” allowing farmers planning to use dicamba products for 2024 to receive and use them during the upcoming growing season.

EPA has ruled that farmers can accept “existing stocks” — previously registered pesticide products currently in the United States that were packaged, labeled, and released for shipment before Feb. 6.

On that date, the U.S. District Court for Arizona terminated dicamba registration in the United States. EPA’s “existing stocks order” clarified that dicamba products already in the possession of distributors, co-ops, and other parties for sale before that date can be sold and distributed within the set guidelines outlined in the order.

With millions of dollars of product on the line and few fast alternatives available before spring planting, the American Soybean Association (ASA) said in a statement that it “is exceptionally appreciative of” the EPA action.

 Josh Gackle, ASA president, and soybean farmer from North Dakota, said, “The court’s decision on dicamba instantly left tens of millions of acres of U.S. farmland in limbo — and in limbo a matter of weeks before spring planting. We appreciate the certainty EPA’s existing stock order provides to farmers from North Dakota, where I farm to Florida and everywhere in between. This ruling potentially affects more than 50 million acres of dicamba-tolerant soybeans and cotton — an area larger than the state of Nebraska — so again, we are very appreciative of EPA’s decision to let us get through the 2024 growing season by using any product already in the delivery pipeline.”

 ASA is the national advocacy organization for the industry and led a letter to EPA last week signed by 26 soy state affiliates asking the administration for help following a dicamba ruling in a federal district court in Arizona. 

The court ruled EPA made a procedural error in issuing 2020 dicamba registrations for over-the-top (OTT) use on dicamba-tolerant soybeans and cotton. Because EPA did not offer a public notice and comment period before issuing the registrations, the court ruled the agency was in violation of the Federal Insecticide, Fungicide, and Rodenticide Act and vacated 2020 registrations for XtendiMax, Enginia, and Tavium.

In addition to the “existing stocks order,” ASA has asked for the administration’s support of an appeal of the ruling and help to keep the ruling from taking effect pending appeal.

The Feb. 6 court ruling was a victory for plaintiffs, including the  National Family Farm Coalition, the Pesticide Action Network, the Center for Food Safety, and the Center for Biological Diversity.

The ruling by the federal court in Tucson overturned EPA’s 2020 approval of the herbicide, which included additional application restrictions that failed to prevent ongoing drift damage. Plaintiffs argued that dicamba use is causing far-reaching harm and pointed to USDA’s estimates that as many as 15 million acres of soybeans were damaged by dicamba drift.

The  National Association of State Departments of Agriculture (NASDA) also supported the “existing stocks order” for the herbicide dicamba.  
 
“As co-regulatory partners with EPA committed to preserving environmental stewardship, protecting the rural economy and securing a healthy food supply chain, NASDA commends EPA on issuing an existing stocks order for dicamba that is inclusive of products that are in the possession of growers or the channels of trade. Today’s action will prevent severe detrimental impacts on our food, fuel, and fiber availability.” NASDA CEO Ted McKinney said.

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As part of its enforcement activities, the Food and Drug Administration sends warning letters to entities under its jurisdiction. 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.

Iowa Egg Company Inc.
Houston, TX

In a Dec. 15, 2023, warning letter, the Food and Drug Administration warned the owner of an egg company about Salmonella concerns in his facility.

On June 28-29, 2023, the Iowa Department of Agriculture, under contract with the Food and Drug Administration (FDA), inspected the shell egg farm and egg processing facility, where eggs are washed, graded, and packed. The inspection revealed serious violations of the Prevention of Salmonella Enteritidis in Shell Eggs During Production, Storage, and Transportation regulation (the Shell Egg regulation), Title 21, Code of Federal Regulations, Part 118 (21 CFR Part 118). 

Failure to comply with the provisions of 21 CFR 118 causes your shell eggs to be in violation of section 361(a) of the Public Health Service Act (the PHS Act), 42 U.S.C. § 264(a). In addition, these violations render your shell eggs adulterated within the meaning of section 402(a)(4) of the Federal Food, Drug, and Cosmetic Act (the Act), 21 U.S.C. § 342(a)(4), in that they have been prepared, packed, or held under insanitary conditions whereby they may have become contaminated with filth, or whereby they may have been rendered injurious to health. You may find the Act, the PHS Act and Shell Egg regulation through links on FDA’s home page at www.fda.gov.

At the conclusion of the inspection, Iowa Department of Agriculture State inspectors issued an FDA Form 483 Inspectional Observations. To date, FDA has not received a response describing corrective actions. Based on our review of the inspectional findings, we are issuing this letter to advise you of our concerns and to provide detailed information describing the findings at your farm. Your significant violations are as follows:

You did not have and implement a written Salmonella Enteritidis (SE) Prevention Plan that includes, at minimum, the SE prevention measures required by 21 CFR118.4. You have a document titled “SE Prevention Plan”; however, as described below, this plan is inadequate in that it does not address all required SE prevention measures.

Biosecurity

You did not have written measures to ensure that there is no introduction or transfer of SE into or among poultry houses, as required by 21 CFR 118.4(b). At a minimum, you must:

• Limit visitors on the farm and within the poultry houses;
• Maintain personnel and equipment practices that will protect against cross-contamination when people or equipment move between houses;
• Prevent stray poultry, wild birds, cats, and other animals from entering poultry houses;
• Not allow employees to keep birds at home.

Further, inspectors observed gaps for potential entry of pests and other animals to the poultry houses (including large gaps in the (redacted) house), perimeter exhaust fans missing their protective cages, and other fans with protective cages that were not securely fastened.

Rodents, Flies and Other Pest Control

You did not monitor for the presence of rodents by appropriate methods, as required by 21 CFR 118.4(c)(1). Specifically, you did not identify a threshold for acceptable or unacceptable activity, nor did you identify corrective actions to take if unacceptable activity was observed. Farm management stated that a pest control company visits the farm (redacted) and places bait stations on the inside and outside of the poultry houses. However, the bait consumption was not routinely monitored. Inspectors observed evidence of rodent activity, including droppings and chewed insulation in the (redacted) house.

• You did not monitor for the presence of flies by appropriate methods, as required by 21 CFR 118.4(c)(2). Specifically, you did not routinely monitor fly activity, did not identify a threshold for acceptable and unacceptable fly activity, and did not identify corrective actions to take if unacceptable activity was observed. Further, flies were observed in the (redacted) house.
• You did not remove debris within a poultry house and vegetation and debris outside your poultry house that may provide harborage for pests, as required by 21 CFR 118.4(c)(3). Specifically, inspectors observed tall grass and weeds growing immediately around the poultry houses.

Cleaning and Disinfection

Your SE Prevention Plan did not include cleaning and disinfection procedures for poultry houses, in the event that you have an environment test or egg test that was positive for SE at any point during the life of a flock, as required by 21 CFR 118.4(d).

2.  You did not hold or transport eggs at or below 45 degrees F ambient temperature beginning 36 hours after the time of lay, as required by 21 CFR 118.4(e). Your SE Prevention Plan stated “eggs should be stored in a cooler that is (redacted)”; however, your cooler temperatures routinely exceeded 45 degrees F. For example, from May 4, 2023, through June 4, 2023, the documented cooler temperatures ranged from 51 degrees F to 68 degrees F consecutively for 31 days.

3.  You did not conduct environmental testing for SE in your poultry houses when laying hens were 40 to 45 weeks of age, as required by 21 CFR 118.5(a). Specifically, the (redacted) house and the (redacted) house were tested when the flocks were approximately 48 weeks of age.

Further, we have concerns regarding your handling of environmental samples. For example, the laboratory record dated March 3, 2023, indicates the sample receipt date as March 1, 2023. However, this record also indicates that the (redacted) house was sampled on Feb. 27, 2023, with the date “on the bag” indicated as Feb. 25, 2023. Additionally, this laboratory record indicates that (redacted) house was sampled on Feb. 26, 2023, but indicates the date “on the bag” as Feb. 14,2023. No further explanation was provided to clarify the testing timeframes and date submitted to the laboratory for analysis.

4.  You did not maintain records regarding your SE Prevention Plan in accordance with the requirements set forth by 21 CFR 118.10. Specifically:

a.  You did not have documentation that the pullet environment for your current flocks were tested for SE at 14-16 weeks of age, as required by 21 CFR118.10(a)(2).

b.  You did not have documentation that refrigeration requirements were met; specifically, you did not have cooler temperature logs for seven of the 12 months reviewed, as required by 21 CFR 118.10(a)(3)(iv).

c.  Your SE Prevention Plan was not dated and did not include the signatures of the person(s) who administers the plan, as required by 21 CFR 118.10(b)(3).

d.  You did not keep your SE Prevention Plan onsite at your farm location, as required by 21 CFR 118.10(d). Inspectors requested your SE Prevention Plan and received a copy via email from your corporate office.

The complete warning letter can be found here.

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— ADVERTORIAL —

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

Salmonella in food processing facilities: An ongoing challenge

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

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

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

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

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

Challenges in traditional detection methods and the need for technological advancements

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

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

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

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

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

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

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

A proactive approach for food safety

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Salmonella infections

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

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

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop a severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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By Adriene Cooper, Senior Events Manager, Food Safety Summit

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Federal court action

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This year’s bill:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

22. And makes technical and conforming changes. 

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

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

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

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

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

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

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

Outbreak details

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About lead poisoning

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

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

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

Permanent consequences can lead to developmental delays and brain damage.

The investigation

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

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

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

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

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

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

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

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

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

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

The Highlights

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

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