Feed aggregator

Ask someone about plant-based meats — also called meat substitutes, alternative meat or even fake meats —and you’ll get a range of opinions on both sides of the fence. 

Examples of  some plant-based meats are Beyond Burger, Impossible Burger, some chicken nuggets, sausage and even bacon. They’re made from ingredients such as soy, pea protein, natural flavors, and dried yeast, among others. Bottomline: they contain no meat.

On the negative side of the fence, some people point to research that warns because they’re ultraprocessed, they are not healthy for you.

While processed foods might have some sugar, oil and salt added to them, ultra processed foods go a step farther. They could, for example, also be made with artificial flavors and colors, preservatives for shelf stability and ingredients for texture.

Some of these ingredients, sodium, total fat, and saturated fatty acids to name a few, are linked to non-communicable diseases, with some of them even exceeding recommended levels.

Sodium especially is a concern here, since a high intake of sodium has been linked to heart disease, stroke, and high blood pressure. And eating too much sugar and unhealthy fatty acids is linked to obesity and a risk for type 2 diabetes.

“In general, ultraprocessed foods are foods that have been combined with a significant amount of manufactured ingredients,” says Scott Keatley, registered dietician and co-owner of Keatley Medical Nutrition Therapy.

Many, but not all, plant-based burgers are considered ultraprocessed, according to research.

Some examples of ultra processed foods are hot dogs, deli meat, fast food, packaged cookies, and salty snacks such as potato chips.

On the positive side of the fence 
According to research funded by the World Health Organization that analyzed the nutritional value of ultra processed plant-based burgers, a shift toward plant-based diets has the potential to reduce non-communicable diseases, but only if the foods in question contain the right ingredients.

A new study published in the the British Journal of Nutrition looked at ultraprocessed plant-based burgers sold in Amsterdam, Copenhagen, Lisbon and London.

Findings came in mixed. Ultraprocessed plant-based burgers were found to be a source of protein, dietary fibre and essential minerals.

The good news here is that eating plant-based protein, dietary fibre and minerals, which are “abundantly” present in plant-based burgers, has been linked to a reduced risk of certain non-communicational diseases, such as heart disease.

Not only that, since in Europe, the intake of certain nutrients, among them dietary fibre and minerals such as iron and potassium are generally below daily recommended levels, eating these burgers may actually contribute to reaching daily requirements.

However, the researchers warn that besides the beneficial nutritional ingredients in ultraprocessed plant-based foods, they can also be a source of unhealthy compounds such as sodium and fats.

What about food safety
During a presentation, “Let’s Get to the Meat of Food Safety and Plant-based Protein as a Meat Substitute,” Mary Morris-Donaldson, a food-safety expert at Michigan State University, pointed out that there are many reasons behind consumer demand for these “meatless” products. Many believe they’re healthier. Others say animal welfare is an issue since animals don’t have to be killed, and others point to environmental benefits that come with not having to raise animals.

Morris-Donaldson said that although protein consumption is going up worldwide, it’s unlikely these plant-based meats will replace meat. Yet it will provide for more options for protein in diets.

“It’s not a one-to-one exchange,” Morris-Donaldson said, referring to meat and plant-based meats. One shouldn’t be considered healthier than the other They just have different profiles.”

While foodborne illnesses are often linked to meat, chicken and seafood, there’s are also biological contaminants that can come into the picture when dealing with plants. Some of these are  viruses, bacteria, yeasts, parasites and mycotoxins, which are referred to as pathogenic microorganisms. In other words, there’s a potential for microbial contamination when plants are exposed to the soil. Wildlife roaming through a crop can be another problem.

Then, too there are naturally occurring contaminants in the soil such as lead and cadmium. But manufacturers are required to meet certain standards to make sure they’re not in the plants.

Allergies also come into the picture. Some plant-based meats do contain food allergens such as wheat, soy, peanut and sesame. which Morris-Donaldson said can cause very serious reactions in people. However any of the nine food allergens named by the USDA — milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame — must be stated on the label, which means consumers need to study the labels.

Different but the same
While plant-based meats are different from actual meats, the same food-safety precautions need to be taken when preparing, serving and eating them.

One helpful tip is to treat them as though they are raw meat — in other words follow the same food-safety guidelines for raw meat as offered by the Centers for Disease Control and Prevention (https://www.cdc.gov/foodsafety/keep-food-safe.html). 

To begin with, always wash your hands with warm water and soap for at least 20 seconds before handling raw foods and after using the bathroom, changing diapers and handling pets.

Keep plant-based meats separate from raw meats, even in the grocery cart, so they don’t become contaminated by any pathogens that might be on the meat or on the meat packaging. Also, don’t using the same cutting board or kitchen counter that you’ve used for raw meat, unless, of course, you’ve thoroughly cleaned them.

Plant-based meats need to be cooked to the right temperature to make them safe. Advice from the CDC includes these tips. Cook hamburgers to at least 160 degrees F. All poultry should reach a safe minimum internal temperature of 165 degrees F and fish to 145 degrees.

Never store plant-based foods at room temperature. Instead store them in the refrigerator at 40 degrees or lower and in the freezer at 0 degrees or lower. 

No if, buts or ors about  any of this. 

“There’s no reason to bellyache over a foodborne illness,” said Morris-Donaldson.

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

A survey on habits and beliefs around food hygiene has found some people wash raw chicken before cooking and others check their phones while preparing food.

Ipsos interviewed 2,231 adults aged 16 to 75 in the United Kingdom online in March 2024.

Overall, 85 percent of adults said they cook or prepare food at home at least several times a week.

One potentially harmful habit was people using the same tea towel for multiple purposes, including drying hands and kitchen objects. The data suggest that almost four in 10 do this at least frequently. Even among those who say they cook and prepare food at home on a daily basis, the proportion of those sharing this habit is 36 percent.

More than a third always or frequently check their phone whilst preparing food. One in five store leftover food in open containers in the fridge.

Almost one in three respondents frequently or always wash raw chicken before cooking it. This practice can cause cross-contamination through splashing bacteria onto hands, clothes, worktops and utensils. Microscopic droplets can cause cross-contamination.

Myths and facts
Ipsos presented respondents with various food hygiene facts and myths. They were asked to state if they believed each was true or false.

Six in 10 think that it’s safer to eat food that has been gradually cooled down to room temperature before refrigerating, than it is to eat food placed straight in the refrigerator. However, FSA guidance states that harmful bacteria can grow in food that is left to chill slowly, and that it’s best to chill food not served immediately as quickly as possible and then put it in the fridge.

A quarter said that the statement “Freezing food kills all harmful bacteria” is true, and just under one in five appear to believe in the “5 second rule” about food that has been on the floor.

More than half agreed cheese is usually still safe to eat after cutting off any moldy areas.

Federica Curcurú, associate director at Ipsos, said: “The results show a mixed picture in terms of our habits and understanding around food hygiene and a possible gap between common knowledge and practises. For instance, nearly nine in 10 Brits know they should not use the same cutting board for raw meat and vegetables without washing it in between, yet only 18 percent always does that. The findings of our research serve as a salutary reminder of the importance to debunk common myths.”

FSA monthly survey
In another poll, the top three concerns for 2,066 consumers in February 2024 remained food prices, food poverty and inequality, and ultra-processed, or the over-processing of food.

The Consumer Insights Tracker is an online monthly survey commissioned by the Food Standards Agency (FSA). It monitors the behavior and attitudes of adults over the age of 16 in England, Wales, and Northern Ireland.

Ten percent ate food past the use-by date as they couldn’t afford to buy more and 9 percent cut the size of meals or skipped them because of money concerns.

The survey found 13 percent had reduced the time food was cooked for, 12 percent had lowered the cooking temperature and 5 percent had turned off a fridge or freezer containing food.

More than six in 10 were concerned about the safety and quality of imported food while more than four in 10 were concerned about the safety and quality of food produced in the UK.

Among those with at least some knowledge of the FSA, there has been an increase in the proportion that trust the agency to do its job to 63 percent. Almost 80 percent are confident the FSA protects the public from food-related risks and takes appropriate action when such risks are identified.

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

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.

Grace Supply Inc.
Missouri City, TX

An import company in Texas is on notice from the FDA for not having FSVPs for several imported food products.

In a Jan. 8 warning letter, the FDA described Aug. 16 and Sept. 6, 2023, Foreign Supplier Verification Program (FSVP) inspections of Grace Supply Inc.. in Missouri City, TX.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a. 

Some of the significant violations are as follows:

1. The firm did not develop, maintain, and follow an FSVP as required. Specifically, they did not develop an FSVP for any foods that they import, except for the following foods:

• Extra hot snack mix imported from (redacted by FDA), (redacted by FDA)
• Shredded frozen coconut imported from (redacted by FDA), (redacted by FDA)
• Banana chips imported from (redacted by FDA) and (redacted by FDA), (redacted by FDA)

While they provided FSVP documents for extra hot snack mix imported from (redacted by FDA), located in (redacted by FDA) and shredded frozen coconut from (redacted by FDA), located in (redacted by FDA), these documents do not meet the FSVP requirements, as discussed below.

2. The firm’s hazard analysis for the shredded frozen coconut from (redacted by FDA), located in (redacted by FDA), did not identify and evaluate coconut as a potential chemical hazard (food allergen) to determine whether the hazard requires a control. A hazard analysis must identify known or reasonably foreseeable hazards for each type of food they import to determine whether there are any hazards requiring a control. The analysis of the known or reasonably foreseeable hazards in each food must include biological hazards, chemical hazards (including pesticide residues), and physical hazards. Specifically, coconut is a tree nut and is recognized by FDA as a food allergen. Their hazard analysis for shredded frozen coconut and the hazard analysis provided by their foreign supplier did not identify and evaluate coconut as a potential chemical hazard.

3. The firm did not meet the requirements to conduct and document (or obtain documentation of) one or more of the supplier verification activities listed for each foreign supplier before importing the food and periodically thereafter. The firm’s FSVP for the extra hot snack mix imported from (redacted by FDA), located in (redacted by FDA), documented that they determined “a combination of sampling and testing and review of relevant food safety records is the appropriate verification activity” with a frequency of “quarterly until a history is established and annually thereafter.” However, they did not conduct and document (or obtain documentation of) one or more such supplier verification activities for their foreign supplier. The firm FSVP included a copy of a self-assessment audit report for the extra hot snack mix imported from (redacted by FDA), however, the audit was conducted at their supplier’s parent company, (redacted by FDA), not their supplier (redacted by FDA). Further, they did not document or provide records of any sampling and testing results. Therefore, they did not conduct and document or obtain documentation of one or more supplier verification activities before importing their extra hot snack mix imported from (redacted by FDA) into the United States, as required.

4. The firm’s supplier verification activities did not provide adequate assurance that the hazards requiring a control in the foods they import have been significantly minimized or prevented, as required. Specifically, they determined that for their shredded frozen coconut from (redacted by FDA), there is a hazard, specifically Salmonella, that will be controlled by the foreign supplier. Salmonella is a hazard that results in serious adverse health consequences or death to humans or animals (SAHCODHA).

The full warning letter can be viewed here.

Mexpobaja Corporation
Oakland, CA

An import company in California is on notice from the FDA for not having FSVPs for several imported food products.

In a Jan 23 warning letter, the FDA described an Aug. 29-31, 2023, Foreign Supplier Verification Program (FSVP) inspection of Mexpobaja Corporation in Oakland, CA.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a. 

Some of the significant violations are as follows:

The firm did not develop, maintain, and follow an FSVP, as required. Specifically, they did not develop an FSVP for any of the foods from the foreign suppliers below:

• Pitahaya (Dragonfruit), imported from (redacted by FDA), located in (redacted by FDA)
• Pasilla Chili Peppers (Poblano), imported from (redacted by FDA), located in (redacted by FDA)
• Jalapeno Peppers imported from (redacted by FDA), located in (redacted by FDA)

The full warning letter can be viewed here.

A True Move LLC
Houston, TX

An import company in Texas is on notice from the FDA for not having FSVPs for several imported food products.

In a Dec. 18, 2023 warning letter, the FDA described an Oct. 12-13, 2023, Foreign Supplier Verification Program (FSVP) inspection of A True Move LLC in Houston, TX.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a. 

Some of the significant violations are as follows:

The firm did not develop, maintain, and follow an FSVP, as required. Specifically, they did not develop an FSVP for any of the foods from the foreign suppliers below:

• Banana Sodas imported from (redacted by FDA), located in (redacted by FDA)
• Lollipops imported from (redacted by FDA), located in (redacted by FDA)
• Tomato Paste imported from (redacted by FDA), located in (redacted by FDA)

The full warning letter can be viewed here.

JJR Global Inc.
Missouri City, TX

An import company in Texas is on notice from the FDA for not having FSVPs for several imported food products.

In a Dec. 1, 2023 warning letter, the FDA described an Aug. 9-10, 2023, Foreign Supplier Verification Program (FSVP) inspection of JJR Global Inc. in Missouri, TX.

The FDA’s inspection revealed that the firm was not in compliance with FSVP regulations and resulted in the issuance of an FDA Form 483a. 

Some of the significant violations are as follows:

The firm did not develop, maintain, and follow an FSVP, as required. Specifically, they did not develop an FSVP for any of the foods from the foreign suppliers below:

• (redacted by FDA), Sweet Mango Chutney, and Coriander Chutney (Frozen) from (redacted by FDA) located in (redacted by FDA)

The full warning letter can be viewed here.

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

As Easter celebrations end, many will face the dilemma of what to do with a surplus of holiday leftovers. Ensuring food safety should be a top priority. With a few simple guidelines, you can savor those leftovers for days to come, without compromising safety.

The two-hour rule:

First and foremost, it’s crucial to adhere to the Two-Hour Rule. All perishable items should be refrigerated within two hours of being served or prepared. This is especially important for holiday feasts, where large quantities of food are often left out for extended periods. Once the clock strikes the two-hour mark, perishable foods enter the Danger Zone, where bacteria can multiply rapidly, posing a risk of foodborne illness. To err on the side of caution, it’s advisable to discard any leftovers that have been left out for more than two hours.

Use small and shallow containers:

When it comes to storing leftovers, opt for small and shallow containers. These containers facilitate rapid cooling, helping to preserve the freshness and safety of the food. Additionally, storing leftovers in small portions makes reheating more efficient and reduces the risk of bacterial growth. Whether you’re refrigerating leftovers for consumption within a few days or freezing them for future enjoyment, proper storage is key to maintaining food quality and safety.

Freeze or consume within four days:

For those planning to freeze leftovers, it’s essential to do so within four days to ensure optimal taste and texture. When reheating leftovers, aim for an internal temperature of 165 degrees F to kill any bacteria that may be present. Utilizing a food thermometer is an easy and effective way to ensure that leftovers are thoroughly reheated to a safe temperature.

Take precautions when reheating in the microwave:

When reheating leftovers in the microwave, take precautions to ensure even heating. Cover the food and rotate it periodically to promote uniform heating throughout. It’s also advisable to add a splash of liquid to prevent dryness and enhance flavor. After reheating, use a food thermometer to check the internal temperature at multiple points, as microwaves can have cold spots that may affect heating consistency.

Expert assistance:

For those seeking further guidance on food safety and handling leftovers, expert assistance is readily available. Need more information about holiday leftovers or preparing your seasonal meal? Call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.

By following these simple tips for safe handling and storage, you can enjoy every bite of your Easter feast without compromising on safety.

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

Researchers have highlighted cases of tropane alkaloid contamination in Italy and called for increased monitoring and regulation.

The study detailed recent cases of tropane alkaloid intoxication after the consumption of spinach and spinach-based foods in Italy during October 2022. Symptoms can include a dry mouth, difficulty speaking and swallowing, tachycardia, drowsiness, dizziness, hallucinations, and delirium.

Incidents were linked to leafy vegetables contaminated with tropane alkaloids, likely due to cross-contamination with toxic plants from the Datura genus. Controls were unable to identify the specific weed responsible but chemical analysis of the remaining spinach and spinach-based foods consumed by affected people revealed atropine and scopolamine. 

Italian examples
Leaves of Datura species can be responsible for cross-contamination of different vegetable products because of their similarity to other frequently consumed vegetables, according to the study published in the journal Food Control.

In the Campania region of southern Italy, eight individuals from three families were hospitalized after consuming spinach potentially mixed with tropane alkaloid-producing plants. 

In the same region, two people from the same family, showing symptoms of tropane alkaloid intoxication were reported to authorities in Naples by their doctor. Food leftovers consisting of boiled spinach were recovered from the patients’ home and analyzed. The producer was identified, and 100 baskets of spinach were seized.

In the Lombardy region of northern Italy, two individuals from the same family were hospitalized after experiencing symptoms, which were attributed to eating spinach-stuffed puff pastry rolls. In the Lazio region, one suspected case due to consumption of boiled spinach potentially contaminated with tropane alkaloid-producing plants was reported by a hospital in Rome.

The concentrations of tropane alkaloids were high in all analyzed samples, except for spinach residues from tests on the fourth example, where atropine was below the LOQ, and only small amounts of scopolamine were detected.

Mitigating the risk
There are no maximum levels for tropane alkaloids in leafy vegetables in European legislation but concentrations in leftover spinach-based food exceeded the limits for certain grains and dried herbs. Researchers said this underscores the need to reinforce the monitoring of these food matrices as well as the requirement for regulatory measures.

In France, a family experienced severe neurological symptoms such as agitation and hallucinations after eating spinach contaminated with atropine and scopolamine. In Athens, seven people were hospitalized with anticholinergic syndrome after having boiled blites contaminated with Datura innoxia. In Slovakia in 2021, over 100 cases of intoxication were reported due to consumption of deep-frozen spinach puree contaminated with atropine and scopolamine, resulting from the accidental presence of Datura plant residues. 

Due to the invasive nature of Datura, the risk of food crop contamination during harvesting and processing is significant. To mitigate this risk and effectively manage the problem, it is crucial to implement prerequisite programs such as Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs). These programs should include proper training and education of farm workers, as well as the cleaning, sieving, storing, and transporting of raw materials, said researchers.

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

As Easter approaches, families nationwide are prepping celebrations, complete with beloved traditions and mouthwatering meals. However, amid the excitement of decorating eggs and sharing meals, it’s crucial to prioritize food safety and mitigate the risk of foodborne illness.

Egg safety
Eggs take center stage during Easter, symbolizing new beginnings and renewal. Whether they’re used in decorating eggs or incorporated into dishes like potato salads, eggs are an integral part of holiday fare. However, improper handling can lead to salmonella contamination, a common bacteria causing food poisoning.

Children often store eggs in their Easter baskets, alongside candy and other treats, posing a risk. Additionally, eggs added to salads or other dishes can harbor bacteria if not handled properly.

Helpful tips
Choose clean and fresh eggs and wash hands thoroughly before and after handling them.

If you’re planning on eating Easter eggs that have been dyed, make sure make sure to use safe, edible dyes Most store-bought Easter egg kits have food-safe dyes, so you can usually eat the eggs after they’ve dried. Just be sure to check the label to make sure the dye is safe to eat. One way to avoid this concern completely is to use natural dyes.

You can make natural dyes for Easter eggs by following these steps:

• Choose foods with coloring properties, such as:
  • Chopped beets for pink or red hues
  • Purple or red cabbage for blue hues
  • Yellow onion skins for orange hues
  • Spinach for green and brown hues
  • Blueberries for a purple-silverish hue
• Add a quart of water and 2 tablespoons of white vinegar to a medium pot and bring to a boil.
• Add the chosen dye ingredients and let it boil before reducing the heat to simmer for 30 minutes.
• Let the dye cool, then strain it.
• Add the eggs to the dye mixture and allow them to soak for a minimum of 30 minutes. The longer they soak, the brighter the color they will have.
• Use tongs to remove the eggs and pat them dry.

It’s also important to store eggs properly in the refrigerator at 40 degrees F or below, and to avoid cross-contamination with other foods. When cooking with eggs, they should be cooked until both the egg white and yolk are firm, and dishes containing eggs should be cooked to a safe internal temperature of 160 degrees F (71 degrees C).

If a recipe calls for lightly cooked eggs, pasteurized egg products can be used to reduce the risk of pathogenic contamination. It’s also important to refrigerate eggs or egg-containing dishes within 2 hours of cooking to prevent the growth of harmful bacteria.

These guidelines can also be helpful when preparing other spring holiday dishes, such as Easter ham. It’s important to cook it to an internal temperature of at least 145 degrees F (63 degrees C) before serving and let it rest for at least three minutes before carving.

Pickled eggs
Pickled eggs add a unique touch to holiday spreads, but caution is warranted to avoid foodborne illness. While commercially pickled eggs are safe if refrigerated and consumed promptly, homemade versions can pose risks if not prepared and stored correctly.

Home cooks are advised to follow safe recipes to ensure proper storage and prevent illness. Canning pickled eggs at home is discouraged due to the risk of botulism, a severe form of food poisoning.

For those interested in making their own pickled eggs, the National Center for Home Food Preservation (NCHFP) provides safe recipes on their website. It’s essential to follow the directions carefully to ensure safe storage and prevent foodborne illness.

Additional Holiday Food Safety Tips
In addition to eggs, safe cooking practices are crucial when preparing other holiday dishes like ham, brisket or lamb. Cook meats to their recommended internal temperatures and prevent cross-contamination with other foods.

Ham: When preparing your Easter ham, ensure it reaches an internal temperature of at least 145 degrees F (63 degrees C) if it’s fresh and uncooked. Allow the ham to rest for a few minutes before serving. Always take precautions to avoid cross-contamination from countertops, knives, dishes, and pots and pans. Do not let the uncooked ham come into contact with foods you plan to eat raw.

Beef Brisket: Beef brisket is a popular Passover dish enjoyed by many. To prepare it properly, cook the brisket for a long time due to its toughness. Set the oven temperature to 350 degrees F or no lower than 325 degrees F. Place the brisket fat-side up in a cooking pan, ensuring it is almost covered with water, and then cover the pan with a lid. Cook the brisket for approximately one hour per pound of meat until it reaches a safe internal temperature of 145 degrees F (63 degrees C). Take care to prevent cross-contamination from the uncooked meat.

Lamb: Lamb is a favored dish for both Easter and Passover celebrations. When cooking lamb, ensure it reaches an internal temperature of at least 145 degrees F. Allow the lamb to rest for a few minutes before serving. As always, take precautions to avoid cross-contamination with uncooked meat and juices.

Leftovers should be refrigerated promptly and stored in airtight containers to maintain freshness and prevent spoilage. Guests should be reminded to refrigerate leftovers promptly upon returning home to ensure their safety.

Guidance and more advice
Resources like the USDA’s Food Safety and Inspection Service and organizations like Stop Foodborne Illness offer valuable information and tips for those seeking more guidance on food safety.

By following these guidelines, families can enjoy a safe and enjoyable holiday celebration, free from the worry of foodborne illness. With proper precautions and safe handling practices, everyone can savor a happy and healthy holiday season.

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

The number of broiler flocks positive for Campylobacter in Norway increased in 2023 but is still at low levels, according to the latest data.

Surveillance in 2023 showed that 128 flocks, or 6.1 percent, were positive for Campylobacter.

This is from tests on broiler flocks slaughtered before 51 days of age during May and October by the owner or keeper. There was no information shared on the levels of Campylobacter detected.

The action plan on Campylobacter in Norwegian broilers has been running since 2001. The Norwegian Food Safety Authority (Mattilsynet) is responsible for implementing the surveillance program, while the Norwegian Veterinary Institute coordinates it, performs the laboratory investigations, analyses the data and communicates the results.

In total, 2,100 flocks from 505 farms were tested. Of all farms sampled, 83 had at least one positive flock, and of these, 28 had two or more positive flocks. Of farms with more than one positive, 18 had two positive flocks, seven had three positive flocks, one had four positive flocks and two had six positive flocks.

Carcasses from positive flocks were either heat treated or frozen for a minimum of three weeks before being marketed.

Results are within the range from 2020 to 2022 with 6.1, 5.8 and 4.8 percent positive flocks, respectively. The prevalence is still very low, compared to most other European countries.

Campylobacteriosis is the most commonly reported bacterial infectious disease in Norway. In 2023, the number of human infections was around 3,000 cases. Consumption of poultry meat purchased raw has been identified as a significant risk factor.

Grilled food risk assessment
Meanwhile, the Norwegian Scientific Committee for Food and Environment (VKM) has published a risk assessment on the health risks of eating grilled food.

The Norwegian Food Safety Authority’s current advice on grilling is based on a 2007 assessment from VKM. To give relevant advice to consumers and those who sell grilled food, the agency asked VKM for updated knowledge on the formation of process-induced contaminants in different food products by different grilling methods, and an assessment of what risk this may pose.

Heat treatment such as grilling and frying can create toxic compounds in the food, so-called process-induced contaminants. In Norway, the grilling season has become longer, the food selection has become wider and sales of different types of grills are increasing.

Findings include two groups of genotoxic and carcinogenic substances, heterocyclic amines (HAA) and polycyclic aromatic hydrocarbons (PAH), being formed in higher concentrations in grilled food than in fried food. The occurrence of PAH varies and depends on how food is grilled. Concentration of PAH is highest in very well-done meat with a high fat content, such as pork ribs and hamburgers.

“We find that for most people, there will be a low health risk associated with consumption of grilled food, but there may be some who grill mainly fatty meat products, often. They should grill in a way that reduces the formation of harmful substances,” said Espen Mariussen, scientific leader of the project group.

VKM is also assessing the public health risk from the tapeworm Echinococcus multilocularis.

The parasite lives primarily in red foxes, wolves, raccoons and other canines. Humans can act as an intermediate host. People can ingest parasite eggs through contaminated food or water. It can cause the disease echinococcosis, which can be fatal without treatment. An updated risk assessment will be published in June 2024.

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

Barsotti Juice Company, Inc. is recalling certain carrot juices because product was determined to be under processed.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 22, 2024, and is ongoing.

The recalled products were distributed in California, Connecticut, Texas, Washington, Pennsylvania, North Carolina, Illinois, Florida, Virginia and Arizona.

Recalled products:

• Barsotti Organic Carrot Juice 16 oz. and 64 oz. plastic bottles Perishable, Keep Refrigerated, Ingredient: Fresh Pressed Organic Carrot Juice. Flash Pasteurized. 
• Trader Joe’s 100% Juice Organic Carrot Juice 16 oz. and 32 oz. plastic bottles Flash Pasteurized Perishable, Keep Refrigerated, Ingredients: Organic Carrot Juice  — Dist. & Sold Exclusively By: Trader Joe’s, Monrovia, CA 91016 SKU #12598 and 12599

Product Quantity: 11,499 cases

Code Information: Organic Carrot Juice Lot Codes/Best By dates LC-24-025 2/22/2024, LC-24-030 2/27/2024, LC-24-032 2/29/2024, LC-24-037 03/05/2024, LC-24-039 03/07/2024, LC-24-044 03/12/2024, LC-24-046 03/14/2024, LC-24-051 03/19/2024

Consumers should not use this product, even if it does not look or smell spoiled. Recalled products should be thrown out or returned to their place of purchase.

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

Two state legislatures have been handling bills for selling unpasteurized, raw milk. One in Michigan is stalled in committee, while the other in West Virginia has been approved without the governor’s signature.

It is against the law to sell raw milk across state lines, and many states have full or partial bans on its sale within their borders. Public health officers nationwide and in all states warn against consuming raw milk or products made from it because it has not been pasteurized to kill parasites, viruses, and germs such as E. coli, Salmonella, and Listeria. Public health warnings say it is hazardous for young children whose immune systems have not yet developed.

Michigan
The bill in Michigan, House Bill 5603, was introduced by Rep. Matt Maddock and read for the first time on the House floor on March 24. It was referred to the House Committee on Government Operations on the same day.

Under 5603, unpasteurized, raw milk could be sold to a final consumer or retail food establishment in Michigan if the raw milk and raw dairy products comply with specific rules.

One of those rules is a warning label that must be displayed in 12-point type or more significant. It must state: “WARNING: unpasteurized milk and dairy products may contain disease-causing microorganisms. Individuals at the highest risk of disease from these microorganisms include newborns and infants; the elderly; pregnant women; individuals taking corticosteroids, antibiotics, or antacids; and individuals with a chronic illness or another condition that weakens immunity.”

The Michigan bill also requires raw milk cooling and temperature holding and sets bacterial limits. It requires that milk-producing animals be tested once a year for brucellosis and tuberculosis but does not specify a testing regimen for other dangerous pathogens.

West Virginia 
A bill regarding the sale of raw milk in West Virginia will become law in June even though Gov. Jim Justice has not signed it.

The bill’s lead sponsor, Del. Mike Hornby, R-Berkeley, called the legislation a “freedom bill” during an interview with From the States. 

“If I want to purchase raw milk from my neighbor, I should be able to purchase and consume that milk,” Hornby told the House Health Committee. “Everybody who drinks raw milk knows it’s raw milk, and they choose to drink it.” Hornby did not address children whose parents give them raw milk.

Speaking against the bill, Del. Ric Griffith, D-Wayne, told West Virginia Watch that it is a bad idea. Griffith cited a list of possible contamination in raw milk, ranging from germs in feces, infected udders, and bovine tuberculosis to insects and rodents. 

“I think Louis Pasteur was right,” Griffith said. “And I think we need to be very careful about the safety of our citizens by not allowing this.”

He added that he understands why supporters want to pass the bill so farms can make extra money.

West Virginia legislators relaxed controls on unpasteurized, raw milk in 2016 when they made so-called herd shares legal. Under herd-share laws, a person owns a portion of an animal or herd of animals and can then receive milk from the producing animal.

The bill requires a warning label on unpasteurized raw milk that states, “Consuming unpasteurized raw milk may increase your risk of foodborne illness, especially for children, elderly, immunocompromised individuals, and persons with certain medical conditions.” The label must also include the seller’s name and physical address and the date of production.

The West Virginia bill gives the state Departments of Agriculture and Health the right to impose additional regulations that do not conflict with the bill. The final version of the law does not include a contested provision that would have made sellers of raw milk immune to lawsuits and liability for claims related to personal injury for actual or alleged acts, errors, or omissions that occurred as long as the act was not intentional.

By not signing or vetoing the bill, the governor allowed it to become law 90 days after the legislature approved it on March 9.

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

Farm Aid is the longest-running benefit concert series in America, and it’s also involved in food and farm policy. 

According to Hannah Tremblay, Policy and Advocacy Manager, Farm Aid supports the Fair Credit for Farmers Act. She’s sent an email blast to all those who attended past Farm Aid concerts, which began in 1985.

Farm Aids policy involvement dates back almost as long; Wille Nelson, the iconic singer, and songwriter in 1986, managed to gather nearly all food and farm organizations in Texas, resulting in the United Farmer and Rancher Congress (UFRC),

According to Farm Aid, “The Farm Service Agency (FSA) is supposed to be where farmers turn to when other lenders deny them loans and is the only option for many family farmers who can’t access credit through commercial banks. “But without basic farmer borrower protections, farmers can face predatory practices, discrimination, and extractive relationships with lenders.

“Luckily, there’s a solution to some of these issues — the Fair Credit for Farmers Act. This act is based on the belief that all farmers deserve fair treatment from FSA, which has not always been the case. The Fair Credit for Farmers Act makes important reforms to FSA, protecting farmers and making them equal partners in the lending process and, ultimately, their farm business’ success.”

Willie Nelson, Neil Young, and John Mellencamp organized the first Farm Aid concert in 1985 to raise awareness about the loss of family farms and funds to keep farm families on the land. 

Dave Matthews joined the Farm Aid Board of Directors in 2001, and Margo Price joined in 2021. 

Farm Aid has raised over $78 million to promote a strong and resilient family farm agriculture system in America. Farm Aid is a nonprofit organization whose mission is to build a vibrant, family farm-centered agriculture system in America.

Farm Aid’s most recent Noble, IN, concert was again sold out.

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

The majority of issues discussed at a recent World Trade Organization (WTO) meeting had previously been raised, and only four new topics were discussed.

Delegates at the March meeting of the WTO Committee on Sanitary and Phytosanitary (SPS) Measures addressed trade concerns related to food safety and animal and plant health.

Countries raised 49 specific trade concerns, including four for the first time. New issues were requirements around certificates of conformity for processed food products, delays in the publication of requirements to reopen market access, and delays in authorizations for certain enterprises and products.

Russian representatives spoke about European delays in renewing authorizations for fishery firms and fish products. Ecuadorian officials addressed Mexico’s delay in clearing frozen shrimp, and Peru raised Bolivia’s delay in the import authorization process for dairy products. The Philippines supported Korea’s concern about Qatar’s precautionary requirements and measures for some imported foodstuffs.

Existing trade issues

Other concerns addressed pesticide residues, contaminants, endocrine disruptors, veterinary medicinal products, and challenges related to SPS procedures and import authorizations.

Officials from Chile were unhappy about the United States’ undue delays in publishing import requirements for table grapes, while Argentina and Brazil raised U.S. delays in authorizing sweet citrus fruits.  

Animal diseases, including Highly Pathogenic Avian Influenza (HPAI), African Swine Fever (ASF) and Bovine Spongiform Encephalopathy (BSE), were also mentioned.

Members talked about SPS activities in Ukraine and import restrictions on Japanese seafood products by China, Russia, and Hong Kong due to the Fukushima nuclear accident. Ecuador and Ukraine shared insights into the use of phytosanitary e-certificates.

The next meeting of the SPS Committee is planned for late June 2024.

Canada supports STDF
Meanwhile, Canada has donated CAN $250,000 (U.S. $184,000) to the Standards and Trade Development Facility (STDF) to help developing economies and least developed countries (LDCs) meet global food safety and animal and plant health standards.

Lawrence MacAulay, Canada’s Minister of Agriculture and Agri-Food, said Canada will continue to support international food safety and animal and plant health while promoting a fair, transparent, and competitive marketplace.

“This investment will allow more countries to meet international standards that will help them access trading markets and build a stronger, more resilient future.”

The contribution will help pilot SPS capacity development projects in Africa, Asia-Pacific, Latin America, and the Caribbean and build expertise that will safeguard local public health and facilitate safe trade.

“The donation not only bolsters the STDF’s vital work but also plays a pivotal role in fostering global trade by ensuring a level playing field. Such collaboration enhances trade opportunities, fosters economic growth, and ensures a safer, more resilient global food system,” said Ngozi Okonjo-Iweala, WTO Director-General.

STDF was created by the Food and Agriculture Organization (FAO) of the United Nations, the World Organisation for Animal Health (WOAH), the World Bank Group, the World Health Organization (WHO), and WTO.

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

The number of food and other fraud suspicions discussed by European countries increased in February.

Data comes from the second monthly report on potential, but not confirmed, fraud published by the European Commission. The listed non-compliances may trigger investigations by authorities in EU member states.

The report includes 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 (RASFF), Administrative Assistance and Cooperation Network (AAC) and the Agri-Food Fraud Network (FFN).

It covers food, animal feed, food-contact materials, animal welfare, plant protection products, and veterinary medicine.

In total, 104 out of 318 notices mentioned fruit and vegetables. Dietetic foods, supplements, and fortified foods were in second place with 31 alerts, followed by cereals and bakery products with 20 notices. Ethylene oxide was mentioned three times in Thailand, France, and India products.

The majority of issues were detected through border inspections or market controls. A few were based on whistleblower information, media monitoring, and consumer complaints. Twenty were raised during a company’s own check.

Fruit and vegetables were also the top product category discussed in January regarding fraud suspicions. A total of 111 out of 277 notices mentioned fruit and vegetables. Dietetic foods, supplements, and fortified foods were second, followed by cereals and bakery products.

Highlights from non-compliances
In February, a dozen alerts involved the United States. They included titanium dioxide in pastries, sunset yellow in snacks, L-theanine in energy drinks, and groundnuts and cakes for skipping border controls.

Product tampering cases included additives not compliant with EU maximum levels, such as sulfites in shrimp from Spain and Ecuador and ascorbic acid in tuna from Spain. Adulteration examples were other vegetable oils in olive oil, added sugar in acacia, honey, Robusta instead of Arabica coffee, the absence of venison in venison salami, and chicken in place of lamb and beef.

Record tampering incidents featured the presence of milk proteins in vegan chocolate and pork and poultry DNA in a veggie preparation. Traceability defects were also detected in shrimp from Ecuador due to repacking and changing the best-before date.

Other non-compliances included non-food grade oil diverted to food in Ukraine and salmon unfit for human consumption in Norway.

Many alerts were for ingredients not authorized in Europe—often in supplements and residues of pesticides not compliant with EU maximum levels—mostly in fruit and vegetables.

Several notices mentioned an unauthorized operator in China and pork, poultry, horse, and bovine DNA in snacks and noodles. Document fraud of plant health certificates in various fruit and vegetable products from Cambodia and Laos was also identified.

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

Eat-Sum-More Inc. is recalling Beef Biltong from the marketplace because of possible Salmonella contamination.

According to the Canadian Food Inspection Agency (CFIA), this recall was triggered by test results.

The recalled products were distributed in Ontario and Online in Canada.

Recalled products:

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

Consumers should check to see if they have recalled products. They should not consume, serve, use, sell, or distribute recalled products. Recalled products should be thrown out or returned to the location where they were purchased.

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 and usually develop 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.

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

The Atlanta-based Centers For Disease Control and Prevention is ending the first quarter of the year with a handful of active foodborne illness investigations.

CDC is the nation’s leading science-based, data-driven service organization that protects the public’s health. For more than 70 years, the agency has put science into action to help children stay healthy so they can grow and learn; help families, businesses, and communities fight disease and stay strong; and protect the public’s health.

The Listeria Outbreak linked to Queso Fresco and Corina chess, which began active Feb. 6, has led to 26 illnesses in 11 states.  Almost all required hospitalization, and two died. Cheese, cream, and yogurt made by  Rizo-Lopez Foods were recalled to stem the Listeria outbreak

A Salmonella outbreak also went active in February and remained so as the quarter ends. Charcuterie Meats was found responsible. The outbreak spans 30 states, with 87 illnesses involving 18 hospitalizations. No deaths have yet resulted.

An active investigation began Jan. 5.  Coppa and charcuterie meat products containing Coppa were recalled.

The Lead and Chromium poisoning outbreak linked to Cinnamon Applesauce Pouches remains active and was updated on March 22.

The outbreak has 519 cases in 44 states.  Anyone with a child who might have been exposed  to the product should get a blood lead test

And now one should eat any recalled apple cinnamon puree pouches sold under the brands Wanabana, Schnucks or Weis.

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

The owner of a dairy company in Switzerland is facing criminal charges about a fatal Listeria outbreak.

The public prosecutor’s office in Schwyz announced this week that it had completed the criminal investigation that had opened in August 2020 against the owner of a cheese factory. Käserei Vogel was closed by the business owner in 2020.

Charges were brought in 20 cases, including negligent homicide, negligent bodily harm, and violation of the Food Act. Proceedings were dropped in 10 cases because Listeria infection did not cause health problems or because victims or their relatives had not filed a criminal complaint. In four cases, the personal details of those affected were not known.

The public prosecutor believes the company inadequately fulfilled its food law control responsibilities. It has requested a conditional prison sentence and fine for the business owner. A trial date has not yet been set.

Incident background
The multi-year Listeria outbreak in Switzerland killed 10 people and was linked to pasteurized cheese products. The outbreak also caused 34 laboratory-confirmed cases. Results of an investigation implicated the Käserei Vogel dairy.

In 2018, the Swiss Federal Office of Public Health opened an investigation after listeriosis cases rose. However, officials could not identify a suspected food, and the vehicle of infection remained unknown.

Another spike in infections occurred in early 2020. In April 2020, Käserei Vogel reported to the cantonal laboratory that it had detected Listeria monocytogenes in a sample of soft brie cheese made from pasteurized milk. Whole-genome sequencing revealed that the cheese isolate matched the outbreak strain.

Environmental sampling at the production site of Käserei Vogel found Listeria monocytogenes in 11 of 50 samples, and five sequenced isolates matched the outbreak strain. Officials found sanitation shortcomings and persistent environmental contamination throughout the production site.

In May 2020, 26 items, including brie, sheep and goat cheese, and organic cheeses, were recalled, and production was stopped. The Federal Food Safety and Veterinary Office (FSVO) issued a public warning in the same month advising people not to consume affected products.

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

Representatives from the poultry meat sector in Poland have responded to reports in the United Kingdom about the risk of Salmonella in products.

Broadcaster ITV and The Bureau of Investigative Journalism said UK food safety chiefs were considering banning some poultry products from Poland because of Salmonella.

The National Poultry Council – Chamber of Commerce and Polish Meat Association hit back at the claims, saying that Polish poultry meat “was, is and will continue to be safe.” They added national production standards result from rigorous European regulations and quality procedures implemented by companies operating in Poland.

Industry defends itself
“We would like to remind you that state institutions constantly supervise breeding and production conditions at every stage. They carry out many control procedures and ensure that products are fully safe for consumers’ health.

“The entire process is overseen by veterinarians who supervise flocks daily, as well as the Veterinary Inspection, which inspects animals and meat obtained from them. Polish producers have worked long and hard to gain their position and would never allow themselves to question the reputation of Polish poultry on global markets.”

In 2023, the Food Standards Agency (FSA) said there had been 200 cases of salmonellosis in the UK caused by different strains of Salmonella Enteritidis linked to poultry meat and eggs from Poland. The agency has investigated more than 90 incidents in the past two years, with two outbreaks linked to eggs and three to poultry meat from Poland in 2023.

Emily Miles, FSA chief executive, and Christine Middlemiss, chief veterinary officer, wrote a letter to the European Commission and Polish chief veterinary officer to raise the issue in late 2023. The UK Office for Sanitary and Phytosanitary (SPS) Trade Assurance is undertaking an audit of Poland in April 2024 to evaluate the controls in place.

Poland is the top producer of poultry meat in the European Union, and over half of national production is exported. In March, Jacek Czerniak, Secretary of State at the Ministry of Agriculture and Rural Development, met with representatives from the poultry industry to discuss the challenges faced. One topic discussed was developing solutions to reduce the occurrence of Salmonella.

Not just a Polish problem
The National Poultry Council—Chamber of Commerce and Polish Meat Association said that because of the scale of the domestic industry, there are reports in the EU’s Rapid Alert System for Food and Feed (RASFF). However, Salmonella has also been detected involving producers from countries such as Belgium, France, Hungary, Romania, the Netherlands, Lithuania, and Ukraine, meaning it is not only a problem in Poland.

There were 153 RASFF reports for Salmonella in Polish poultry products in 2023, down from 190 in 2022, when Poland recorded 6,221 Salmonella infections.

In a written question in March, Tilly Metz, from the Greens/European Free Alliance political group, raised hygiene issues in the Polish poultry sector. She asked the EU Commission about future audits to follow up on findings from 2010, 2014, and 2019 and potential action if the situation does not improve.

The National Poultry Council—Chamber of Commerce and Polish Meat Association reminded people to follow hygiene rules and properly handle raw meat. This includes appropriate heat treatment, regular washing of hands and surfaces in contact with raw meat, and correct storage of raw products.

They added producers have HACCP plans in place, and most use additional standards such as IFS (International Food Standard) or BRC (British Retail Consortium) to ensure safety.

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

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

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

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

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

Albertsons Companies LLC is recalling certain Signature Select, Athens, and Cal Pia brand bread because of metal and plastic shavings in product.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on March 4, 2024, and is ongoing.

The recalled products were distributed in California and Nevada.

Recalled products:

Signature Select, Athens, and Cal Pia brand Bread Butter White Bread 22 oz. loaf

Product Quantity: 13,550 units

• Signature Select — Butter Top White Bread, Best Before: 3/21/24, UPC: 2113019803 
• Athens Select Butter — Top White Bread, Julian Date: 062, UPC: 9999919803 
• Cal Pia 100% Whole Wheat Bread, Julian Date: 062, UPC: 9999900132

Recalled products should be thrown out or returned to their place of purchase.
(To sign up for a free subscription to Food Safety News, click here.)

Bob Evans Farms is recalling certain Bob Evan’s Original Mash Potato because of the potential for foreign material, specifically red plastic, in the product.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on March 4, 2024, and is ongoing.

The recalled products were distributed in Connecticut, Illinois, Massachusetts, New York, Ohio, Pennsylvania, Vermont and Wisconsin.

Recalled product:

• Bob Evan’s Original Mash Potato 2lbs (32 oz) 
• Packaged in black plastic tray with clear film and corrugate sleeve overwrap. 
• 6 units per case
• Product Quantity: 410 cases

Code Information: 

• Batch No. 2392939 
• Lot No KCL1 4-18-2024 
• Product No 10000534 
• UPC 75900005349 
• Packer No KCL1 
• Best By 4/18/24

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

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

Goldenway International Trade Co. Ltd.’s Enoki Mushrooms are being recalled from the marketplace because of possible Listeria monocytogenes contamination.

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results.

According to the CFIA, the recalled products were distributed in Ontario, Quebec and possibly other provinces and territories in Canada.

Recalled products:

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

Consumers should check to see if they have recalled products. They should not consume, serve, use, sell, or distribute recalled products. Recalled products should be thrown out or returned to the location where they were purchased.

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

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

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

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

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