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Tonight, local officials will discuss whether food safety is still a priority for Lewiston, Maine.

On its agenda tonight, the Lewiston Council has at least two items that do not look good for food safety.

The first is to approve a letter to the State of Maine terminating the city’s agreement to inspect local food service establishments. The state will be charged with inspecting Lewiston restaurants if the termination letter is sent.

Secondly, the Lewiston City Council will vote on whether to rescind the budget for the coming year for the position of Certified Sanitation Inspector/Code Enforcement Officer.

These drastic actions have been on the agenda in Lewiston since January when DaVinci’s, a popular local restaurant with a cockroach infestation, was asked to close for nine days to address the human health and food safety problem.

Restaurant staff and a pest control contractor have worked on the issue since early in 2023.

Cockroaches are harbingers of disease and pathogens. Their shed exoskeletons and feces can trigger asthma in otherwise healthy people, and a significant cockroach infestation can be incredibly unhealthy for people. Roaches also leave behind stains and nasty smells. If they, or their waste, come into contact with food, humans can develop food poisoning-like symptoms that may become severe enough to require hospitalization.

Immediately upon DaVinci’s temporary closure, the city put its long-time and respected Code Enforcement Director, David Hediger, on administrative leave and prepared to rescind  Louis Lachance, who inspected DaVinci’s.

With the reactionary moves pending, the union representing city employees, the Maine Service Employees Association, held a “no confidence” vote on Lewiston Mayor Carl Sheline.

The “no confidence” vote represented 60 city employees, including code enforcement staff. The union’s Adam Jones said Mayor Sheline had created a toxic work environment.

Sheline was elected in 2023 to a second term as Mayor of the second-largest city in Maine. He won by 122  votes out of 4,664 total ballots cast in a special mayoral runoff election

He said he was disappointed with the “no confidence” vote and said he does not have the power to hire or fire city staff, which rests with the City Administrator Heather Hunter.

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Researchers have shared details on one of the largest national Salmonella outbreaks in Sweden that was likely caused by produce.

The Salmonella Typhimurium outbreak involved more than 100 confirmed cases in Sweden, and other infections were recorded in Finland, the United Kingdom, Denmark, and Norway.

109 cases with symptom onset between Sept. 17 and Nov. 24, 2022, were reported from 20 of 21 Swedish regions. The median age of cases was 52 with a range from 4 to 87 years old and 68 were female.

A case-control study found cases associated with the consumption of rocket salad and bagged mixed salad, according to the study published in the journal Eurosurveillance.

Link to Rocket salad
Traceback, supported by authorities in Finland who identified the Swedish outbreak strain in a Finnish cluster during the same period, identified rocket salad, cultivated, pre-washed and pre-packed in Sweden as the likely source of the outbreak. No microbiological analyses of rocket salad were performed as the outbreak had stopped when the suspected source was identified.

At the end of September 2022, the Public Health Agency of Sweden (Folkhälsomyndigheten) observed an increase in domestic Salmonella cases, and a national outbreak was declared in early October.

In October 2022, 54 patients and 434 controls answered a questionnaire. Frequently reported symptoms among 52 patients who responded were diarrhea, fever, stomach pain, bloody diarrhea, and vomiting. Overall, 22 people were hospitalized.

Investigators received 69 receipts from 21 confirmed cases. They were dated in September and October. Only 65 receipts from one retailer were included in the investigation. Seventeen cases had receipts, including bagged rocket salad and/or mixed salad. These purchases were in September.

No food samples of suspected products from cases were available for laboratory analysis. As the outbreak was over when the investigation identified the producer, no attempts were made to sample products at this level.

Of the 18 patients in Finland, 17 were in September to October 2022 and one in January 2023. Two patients were part of a cluster in which six people became ill after dining at a restaurant in Western Finland. The Norwegian case had a sampling date in September 2022 and had recently traveled to Sweden. The Danish case had a sampling date in the same month with no additional information.

Salmonella survive despite washing
The seven UK patients had sampling dates between July 2021 and February 2022, and no travel to Nordic countries was reported. Patients were not likely linked to the Swedish outbreak as they were reported seven to 14 months before the Swedish and Finnish outbreaks. Researchers speculated that an environmental reservoir for the outbreak strain exists, such as surface waters or wildlife, such as gulls.

Traceback investigations showed that bagged rocket salad and mixed salad, including rocket salad sold at one retailer, were all delivered from one packaging company in Sweden. In September 2022, this company only bought rocket salad from three growers in southern Sweden.

These growers delivered 16 to 21 tons of rocket salad weekly to the packing company. At this company, all leafy greens underwent a washing process with potable water consisting of two washing steps and a final rinse before the salad was dried and packaged. All leafy greens were washed in the same tanks.

Finnish authorities identified a particular batch of rocket salad as the likely outbreak source. This batch included a rocket from two of the three Swedish growers delivering salad to the packaging firm. 

The packaging company told the retailer that Salmonella had not been found in samples from their routine produce analysis. Both growers had no problems with wildlife or flooding during the growing season. The latest water samples taken by growers did not show signs of contamination.

“Our investigation indicates that, regardless of pre-washing procedures in the production chain, bagged leafy greens such as rocket salad may contain Salmonella and cause outbreaks, posing a health risk to consumers. We emphasize the need for primary leafy greens producers to identify possible contamination points to prevent outbreaks,” said researchers.

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Wenders LLC of Dublin, CA is recalling specific production lots of Trader Joes Nuts – 50% Less Sodium Roasted & Salted Whole Cashews because of potential Salmonella contamination.

The issue was identified through routine testing by Food and Drug Adminitration during import, which indicated that at least one of the recalled lots tested positive for the presence of Salmonella.

The recalled product was sold at Trader Joe’s locations in Alabama, Arkansas, Arizona, California, Colorado, Idaho, Kansas, Louisiana, New Mexico, Nevada, Oklahoma, Oregon, Tennessee, Texas, Utah and Washington.

The product can be identified by the country of origin, India or Vietnam and the “Lot No:” printed on the back panel of the plastic pouches Trader Joes Nuts – 50% Less Sodium Roasted & Salted Whole Cashews (SKU Number – 37884).

Lot No#Best Before DateT12139Feb 21, 2025T12140Mar 01, 2025T12141Mar 08, 2025T12142Mar 10, 2025

As of the posting of this recall, no illnesses have been reported.

Consumers should not eat any products covered by this recall. Consumers who have purchased a recalled product are urged to return it to the place of purchase for a full refund. 

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.

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The debate over the legality of raw milk sales continues to stir discussions among legislators, public health officials, and consumers across the United States. Raw milk, which is milk that has not undergone pasteurization to kill harmful bacteria, remains a contentious issue because of its associated health risks and raw milk advocates’ arguments about the benefits.

While federal law prohibits interstate sales of raw milk, regulations vary widely across states, with some permitting its sale under strict conditions. The ongoing debate between consumer choice and food safety persists, even as outbreaks associated with raw milk consumption persist.

Recent legislation and history of raw milk
In recent legislative sessions, states like West Virginia and Colorado have witnessed proposals to alter regulations surrounding raw milk sales. In West Virginia, Republican Delegate Michael Hornby introduced House Bill 4911, advocating for the sale of unpasteurized raw milk, albeit with stringent labeling requirements. Another bill, House Bill 4736, known as the West Virginia Farm Fresh Dairy Act, seeks to expand the sale of raw milk directly between producers and consumers while implementing regulatory measures to ensure compliance with safety standards.

Similarly, in Colorado, Senate Bill 24-043, sponsored by Democrat Sen. Dylan Roberts, aims to allow direct sales of raw milk to consumers under specific labeling, storage, and transportation guidelines. Despite bipartisan support, the bill’s progress in the legislature remains uncertain.

Government involvement in milk safety is nothing new, since the early 1900s public health advocates have pushed regulations to address the widespread illnesses, especially among children, caused by unsanitary milk production and distribution practices. Beginning in urban centers and eventually extending nationwide, regulations were established to ensure milk safety, with courts affirming the government’s authority to enforce such measures in the interest of public health. In 1987 the FDA enacted regulations mandating the pasteurization of milk for direct human consumption in interstate commerce.

Despite concerted efforts to implement comprehensive bans on raw milk sales, challenges persisted. 

State-by-state: A complex regulatory landscape
As of the publication of this article, as many as 19 states allow retail sales of raw milk but impose stringent testing requirements and mandatory warning labels. In addition to retail sales, 14 states allow on-farm sales directly to consumers. However, the laws governing the sale of raw milk vary significantly from state to state, resulting in a complex regulatory landscape. For instance, raw milk sales in Mississippi are strictly prohibited; however, incidental sales of raw goat milk from small farms to consumers are permitted under specific conditions, despite advertising restrictions. This nuanced approach reflects the intricacies of state regulations, as raw goat milk is treated differently from raw cow milk, leading to challenges in categorizing its legality.

Similarly, in Nevada, while raw milk sales are technically allowed in the state, producers must adhere to standards established by county raw milk commissions. Yet, the absence of such commissions across all counties effectively bans raw milk sales statewide. These examples underscore the difficulty in making sweeping statements about the legal status of raw milk sales, as each state navigates its own set of regulations, leading to variations in interpretation and implementation.

Benefits vs. Risks
The debate surrounding raw milk revolves around the associated health risks and purported benefits. Raw milk advocates argue that raw milk retains essential nutrients and beneficial bacteria that are destroyed during pasteurization. However, health officials caution against its consumption because of the potential for contamination with harmful pathogens such as Campylobacter, E. coli, and Salmonella.

A Campaign for “Real Milk,” an activist group that promotes the consumption of raw milk from pasture-fed animals, argues that raw milk is safe to consume because of its bioactive components that they claim kill pathogens, prevent pathogen absorption, and strengthen the immune system. They state that raw milk from pasture-raised cows is a safe and nutritious alternative, to the potential risks associated with industrial dairy practices. According to the campaign, pasteurization and other treatment methods remove key nutrients and vitamins.

The campaign emphasizes supporting small, independent farms and rural prosperity through raw milk purchases and positions raw milk as an ideal food for individuals of all ages, particularly children and the elderly.

Public health officials however say the risks far outweigh the benefits. According to the Center for Disease Control (CDC), from 2013 through 2018, there were 75 outbreaks linked to raw milk, resulting in 675 illnesses and 98 hospitalizations. These outbreaks were primarily caused by Campylobacter, Shiga toxin-producing E. coli, or Salmonella. Raw milk-related outbreaks often affect individuals aged 19 or younger. Furthermore, of the 74 outbreaks that occurred within a single state, 58 (78%) were in states permitting the sale of unpasteurized milk.

The U.S. Food and Drug Administration (FDA) advises against the consumption of raw milk, particularly for vulnerable populations such as children, the elderly, pregnant women, and individuals with weakened immune systems. These groups are at higher risk of developing severe or life-threatening complications from foodborne illnesses transmitted through raw milk.

As the debate over raw milk legislation continues, policymakers face balancing consumer choice with public health concerns. The outcome of legislative initiatives in states like West Virginia and Colorado may influence future discussions and decisions regarding raw milk sales nationwide. Meanwhile, consumers are encouraged by local, state and federal health officials to prioritize food safety by opting for pasteurized milk and dairy products to reduce the risk of foodborne illnesses.

Legal Status of raw milk sales by state:

StateTotal BansOn-Farm Sales Directly to ConsumersRetail Sales with Strict RequirementsAlabamaYesAlaskaYesArizonaYesArkansasYesCaliforniaYesColoradoYesConnecticutYesDelawareYesFloridaYesGeorgiaYesHawaiiYesIdahoYesIllinoisYesIndianaYesIowaYesKansasYesKentuckyYesLouisianaYesMaineYesMarylandYesMassachusettsYesMichiganYesMinnesotaYesMississippiYesMissouriYesMontanaYesNebraskaYesNevadaYesNew HampshireYesNew JerseyYesNew MexicoYesNew YorkYesNorth CarolinaYesNorth DakotaYesOhioYesOklahomaYesOregonYesPennsylvaniaYesRhode IslandYesSouth CarolinaYesSouth DakotaYesTennesseeYesTexasYesUtahYesVermontYesVirginiaYesWashingtonYesWashington D.C.YesWest VirginiaYesWisconsinYesWyomingYes

Please note: This chart provides a snapshot of the legal status of raw milk sales in various states as of the posting of this story. It is also important to remember that the laws governing the sale of raw milk vary significantly from state to state, even within these categories. Regulations may be subject to change, and consumers are advised to consult local authorities for the most up-to-date information.

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The Food Safety Information Council has warned people in Australia against picking and eating wild mushrooms.

The charity raised several issues around picking mushrooms for consumption after recent wet weather in the country.

Cathy Moir, chair of the Food Safety Information Council, said foraging for wild food is becoming popular, and is promoted by influencers on social media, but gathering wild mushrooms can be life-threatening.

“We are particularly concerned about this growing online promotion of mushroom foraging with some wild mushroom social media groups having over 40,000 members seeking to have their photos of mushrooms identified by fellow foragers. Apps and Google are not reliable to identify mushrooms accurately as they often only recognize Northern Hemisphere mushrooms and mushrooms change appearance during their growth cycle,” she said.

Advice to the public
Moir said death cap mushrooms can appear at any time of year but are more common a week or two after good rains.

“They are not native to Australia and are often found near English oak trees. Death cap mushrooms are difficult to distinguish from some other wild mushrooms so we recommend you play it safe and only eat mushrooms that you have purchased from a supermarket, greengrocer or other reputable source. People born overseas, especially in European and Asian countries, should be aware that these deadly mushrooms can look like edible mushrooms they may have gathered in their home countries,” she said.

“Many accidental exposures to poisonous mushrooms are in children under 5 years; remember that small children have a natural inclination to put things in their mouths, especially if they are colorful and attractive. Parents, school and childcare workers should regularly check outdoor areas and gardens for mushrooms and remove them to reduce the risk of them being eaten accidentally.” 

The poison in one death cap mushroom is enough to kill a healthy adult. The toxin in these mushrooms is not destroyed by peeling, cooking or drying. Symptoms of poisoning include vomiting, diarrhea and stomach cramps and usually appear 10 to 16 hours after eating. They may ease for 2 to 3 days before a terminal phase of 3 to 4 days begins. Without early medical intervention people may go into a coma and die after 2 or 3 weeks of liver and kidney failure.

Other wild mushrooms that can cause illness include the Cortinarius (webcap) and Galerina species, the ghost mushroom (commonly mistaken for oyster mushrooms), and the yellow stainer which resembles a field mushroom.

An issue elsewhere
In 2023, the Chinese Center for Disease Control and Prevention investigated 505 reports of mushroom poisoning incidents, resulting in 1,303 patients and 16 deaths.

In September 2023, French officials said more than 250 poisoning incidents had been reported to poison control centers (CAP). A total of 1,923 patients were reported to these centers between July and December 2022.

Data from Tox Info Suisse, the Swiss poisons information center, revealed 655 calls about potential mushroom poisoning in Switzerland in 2022.

The Belgian Poison Center (Centre Antipoisons) received more than 350 calls about potential mushroom poisonings in Belgium and Luxembourg in 2022.

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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.

Lucky K.T. Co., Inc.
El Monte, CA

The FDA has warned a food firm in California over various violations inside their manufacturing facility, including pests such as birds, rodents, worms and cockroaches.

In a Jan. 26 warning letter, the FDA described an April 18 through May 11, 2023 inspection of Lucky K.T. Co. Inc.’s food manufacturing facility in El Monte, CA.

The FDA’s inspection revealed that the firm was not in compliance with federal regulations, which resulted in the issuance of an FDA Form 483. 

Some of the significant violations are as follows:

Hazard Analysis and Risk-Based Preventive Controls:

1. The firm did not prepare, or have prepared, and implement a food safety plan, as required. The preparation of the food safety plan must be overseen by one or more preventive controls qualified individuals (PCQIs), and their food safety plan must include the following:

1. The written hazard analysis,
2. The written preventive controls,
3. The written supply-chain program,
4. The written recall plan,
5. The written procedures for monitoring the implementation of the preventive controls,
6. The written corrective action procedures, and
7. The written verification procedures.

Current Good Manufacturing Practice:

1. The firm did not take reasonable measures and precautions to ensure that all persons working in direct contact with food, food-contact surfaces, and food-packaging materials conform to hygienic practices while on duty to the extent necessary to protect against allergen cross-contact and against contamination of food. Specifically, the following was observed:

a. On April 30, 2023, employees returned from break to the Fresh Rice Noodle cutting and packaging area without washing their hands. One employee, responsible for folding the (redacted by FDA) Fresh Rice Noodle sheets, touched his ear and immediately handled the Fresh Rice Noodles with his bare hands. Other employees folded and carried stacks of cooked Fresh Rice Noodle sheets over their bare hands and forearms to prepare them for cutting and packaging.
b. On April 2026, 2023, two employees were packaging (redacted by FDA) Rice Stick Noodles while wearing their watches and rings. They were handling sheets of uncut and cut Rice Stick Noodles, bundling them, and grabbing them with their bare hands to place them into plastic bags. As the noodles are flexible, strands of noodles occasionally wrapped around the hands and wrists of the employees.
c. On April 20, 2023, an employee stored his cell phone on the worktable, directly adjacent to the Egg Noodles he was (redacted by FDA). The employee’s cell phone was covered in white powder and Egg Noodle.
d. On 4/26/2023, an employee with long arm hairs was weighing and packaging (redacted by FDA) Egg Noodles using his bare hands, and the noodles came into direct contact with his forearms.
e. On April 18, 2023, personal belongings, including a sweatshirt, two lunch bags, and a water bottle, were stored on the top surface of table where (redacted by FDA) Rice Stick Noodles are cut and packaged.

2. The firm’s equipment and utensils were not designed and constructed as to be adequately cleanable and were not adequately maintained to protect against allergen cross-contact and contamination. Specifically, the following were observed:

a. OnApril 19, 2023, an employee (redacted by FDA) Egg Noodles was placing rounds of (redacted) Egg Noodles directly on top of cardboard boxes, which had absorbed oil over time, and turned dark as a result.
b. On April 21, 2023, employees were (redacted by FDA) Pancit Noodles in a two-compartment sink filled with milky-colored water in order to (redacted by FDA) before packaging. Employees then transferred the noodles to a tall, white plastic container, filled with milky-colored water, (redacted by FDA). The plastic container contained black and brown residues and showed signs of abrasion and cracking. The (redacted by FDA) Pancit Noodles were (redacted by FDA).
c. On April 26, 2023, a pot, submerged in a bucket containing (redacted by FDA) and (redacted by FDA), was used to measure and add the mixture into Mixer Tank (redacted by FDA) of the Rice Stick Noodle (redacted by FDA). The handle of the pot, which appeared to be rusted, was also partially (redacted by FDA).
d. On May 10, 2023, the interior of the wash tank in the Fresh Rice Noodle line, used for (redacted) and (redacted) rice in water, had a crusty build-up of white, black, and yellow residue. The buildup was most apparent on the uneven seams of the wash tank. They stated the employees had already washed this line.

3. The firm did not clean all food-contact surfaces, including utensils and food-contact surfaces of equipment as frequently as necessary to protect against allergen cross-contact and against contamination of food. Specifically, the following were observed:

a. On April 18, 2023, there was an orange-colored residue on the surface of the water pump inside the rice (redacted by FDA) tank of the Rice Stick Noodle line. The tank was filled with water and rice, submerging the water pump, and exposing the rice to the orange residue.
b. On April 18, 2023, there was a white-colored buildup on the pipes, electrical tubing, and water tubing in and around the wash tank and grinder of the Rice Stick Noodle line. The pipes and tubes came into direct contact with the rice and water. Additionally, water droplets from spraying water were forming and dripping from these pipes and tubes, directly above exposed (redacted by FDA) rice and (redacted by FDA).
c. On April 19, 2023, a dirty copper water pipe was submerged inside rice and water in the rice (redacted) tank; a rusty release lever was located approximately 4 inches above the grinder hopper of the wash tank, over exposed rice; and the grinder hopper containing rice appeared rusted or deteriorated.
d. On April 21, 2023, a white buildup was observed on the surface of a 2-compartment sink immediately before an employee began washing and (redacted by FDA) Pancit Noodles in the sink. Further, there was a brown residue along the wall directly connected to the sink, greenish buildup along the base of the faucet, a yellow residue on the faucet knobs, and a dirty hose submerged in one of the compartments filled with water for cleaning the noodles.
e. On April 21, 2023, two employees were weighing (redacted) Pancit Noodles with (redacted) tabletop scales that had pink and brown-colored residue adhering to the face of the scale dial and underneath the scale plate. The back of the scale had a white and orange buildup and rusty screws, and the scales appeared to have peeling paint, deep seams, and discolored surfaces. The piles of noodles on the table, and the noodles being weighed, all came into direct contact with the scale surfaces.
f. On May 10, 2023, an employee was rinsing Egg Noodles (redacted by FDA) them, in a sink that had brown/black residue adhering to the edges. The noodles were placed into the sink filled with water and they came into contact with the unclean surfaces of the sink while being removed.
g. On May 10, 2023, Egg Noodles were hanging out of, and touching, the dirty exterior of the white bins they were being held in (redacted by FDA). Additionally, the white bins were stacked on top of each other on a (redacted by FDA) covered with yellow, white, and black build-up, and strands of Egg Noodles hanging out of the white bins came in contact with the dirty cart.

4. The firm did not exclude pests from their food plant to protect against contamination of food. Specifically, the following were observed:

a. On April 18, 2023, throughout the day, at least 5 apparent birds were flying in the warehouse, rice noodle production area, and egg noodle production area.
b. On April 18, 2023, at least 10 apparent winged insects were crawling on the walls adjacent to the rice wash tank and inside the exhaust vents directly above Mixer Tanks (redacted by FDA) and (redacted by FDA) of the Rice Stick Noodle line.
c. On April 19, 2023, a hole in the wall, less than a foot away from the rice soak tank of the Rice Stick Noodle line, contained remnants of old rice and apparent worm-like insects.
d. OnApril 19, 2023, at least 3 apparent cockroach-like insects were hiding amidst the electrical wiring structure of the wash tank, located adjacent to the rice grinder and directly above the rice soak tanks. On the same day, 1 apparent cockroach-like insect was dead, on top of the rice (redacted), directly beneath the electrical tubing.
e. On April, 19, 2023, at least 4 apparent birds flew out from behind the Pancit/Egg Noodle (redacted by FDA) equipment. The roll-up door was fully open, and the side door to the outside was slightly open, during various times throughout the day. On the night of 4/19-20/2023, the loading door was left open by employees. They closed the door when it was pointed out by our investigator, but it was later found wide open again.
f. On April 19, 2023, at least 1 apparent bird was observed walking around the noodle frying station, where both packaged and unpackaged deep-fried noodles were sitting atop cardboard boxes.
g. On April 26, 2023, 1 apparent dead mouse was observed between pallets of (redacted) and (redacted by FDA) in the raw material warehouse.

5. The firm did not maintain their plant in a clean and sanitary condition and in repair adequate to prevent food from becoming adulterated.

a. Walls and ceilings (area greater than (redacted by FDA)) adjacent to and directly above the rice stick noodle soak tanks and wash tank had yellow and brown buildup adhering to them.
b. The floors throughout the facility, in walkways, and directly beneath and adjacent to processing equipment, are pitted and cracked.
c. There was a pink, yellow, and brown buildup on an area of the floor, approximately (redacted by FDA) in size, located behind the rice grinder of the Rice Stick Noodle line.
d. The walls and floors adjacent to the 2-compartment wash sink and Fresh Rice Noodle wash tank had a brown and yellow buildup.
e. The walls and floors adjacent to the 2-compartment wash sink in the Egg Noodle room had apparent yellow and brown buildup.

6. The firm did not properly store equipment, remove litter and waste, and cut weeds and grass within the immediate vicinity of the plant that may constitute an attractant, breeding place, or harborage for pests within the immediate vicinity of the plant. Specifically, the following were observed:

a. The exterior facility walls had an over-growth of vegetation. Specifically, on the exterior wall containing the pedestrian door and loading dock door of the Egg Noodle production room, there was an overgrowth of plants above the pedestrian door, and both doors were left open during employee breaks and production breaks.
b. The uncovered trash bins outside of the facility in the front parking lot contained food waste, and on ay 10, /2023, at least 7 birds were eating from scraps around the trash bins.

The full warning letter can be viewed here.

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A report has found evidence of poor food safety in meals given to people seeking asylum in the capital of England.

Concerns were raised about food in catered accommodation in London, with reports of unsafe products and a lack of provision for people with allergies.

Sustain, Jesuit Refugee Service UK, and Life Seekers Aid conducted the research between October 2023 and February 2024. In the UK, asylum claims are processed by the Home Office. This UK Government department is responsible for providing these people with accommodation and support to meet their needs.

There are two main types of housing. Hotels and hostels mainly provide temporary accommodation, and residents typically have no access to kitchen facilities, although some may have appliances such as a kettle or fridge. Dispersal accommodation is longer-term and self-catered. These sites usually have shared kitchen facilities so people can cook their own food.

Poor staff hygiene and expired food
Focus group participants included 29 people from varied backgrounds and in different situations. This included men and women aged between 18 and 69 from seven different global regions.

Focus group findings from hotels and hostels revealed various health and safety deficiencies in food provision, resulting in illness. Language barriers made it hard to complain or communicate food issues.

Issues listed by participants included poor hygiene, staff not using gloves to serve food and contamination by hairs or other objects, food safety problems such as raw or undercooked meat, insects in food, mold, and claims of people being hospitalized with food poisoning.

There were also reports of being given food that was past the use-by date or where this date had been removed or concealed.

Focus group results from dispersal accommodation found people were offered poor quality and expired food. Respondents reported receiving expired food from charitable food aid and when shops give away items. Participants said the food they ate sometimes made them sick, and they were routinely worried it would.

Improving the situation
Mothers said there were serious issues with the safety of food in hotels, and it was not appropriate for those with allergies. There were instances where they had to use unsterilized tap water from the shared bathroom to make formula for their babies. Issues such as undercooked meat and expired food were a major concern for pregnant and breastfeeding mothers and young children.

One participant whose child had a severe allergy reported problems accessing the necessary allergen information when receiving food from charitable providers or community meals.

Areas for improvement were identified, such as having a clear complaints system and accountability for food standards, regular environmental health inspections, and the Home Office holding contractors accountable for the food they deliver. Minimum nutrition standards for food in catered accommodation should be set in line with school food standards, with food hygiene monitored and enforced.

Sustain said council environmental health teams should carry out inspections, work with hotel managers to replace any providers that are not meeting food hygiene standards, and ensure hotels have systems for reporting food-related illness.

“This report lays bare the horrifying impact of food insecurity for people in the asylum system: children going to bed crying in hunger, people becoming ill because of the only food they can eat, a daily struggle to make ends meet,” said Sarah Teather, director at Jesuit Refugee Service UK.

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A report has been released in relation to an outbreak of Shiga toxin-producing E. coli (STEC) infections in Tennessee, with health authorities linking the cases to attendance at an animal exhibit. The outbreak, which occurred between September and October 2023, has raised concerns about the safety measures in place at such events.

The Tennessee Department of Health (TDH) Northeast Regional Office was first alerted to the outbreak on Oct. 3, 2023, following reports of two STEC cases. A total of nine patients were identified, with seven requiring hospitalization and four developing hemolytic uremic syndrome (HUS), a severe complication of STEC infections that can lead to kidney failure.

Of particular concern is the fact that eight out of the nine confirmed cases were children between the ages of 1 and 7 years old. All cases of HUS occurred in children aged 1 to 6 years old, highlighting the vulnerability of young attendees at such events.

The outbreak investigation, conducted in collaboration with local health departments, revealed that a significant number of cases were directly linked to attendance at the animal exhibit or were among household contacts of those who attended. Whole genome sequencing patterns further supported a common exposure to STEC O157:H7 among the affected individuals.

About the animal exhibit
The animal exhibit featured various species including cattle, sheep, goats, pigs, rabbits, a pony and poultry. Approximately 2,300 elementary school students primarily from kindergarten and second grade attended the event, where they were allowed to touch animals. Food, including pizza and milk, was served separately from the animal exhibit.

Despite the presence of temporary handwashing stations and hand sanitizer, the extent to which hand hygiene was supervised remains unclear. An analysis of reported handwashing and animal contact revealed that while handwashing appeared to decrease the risk of infection, direct animal contact increased it.

Health department officials undertook epidemiologic, environmental and laboratory investigations to identify the source of the STEC exposure. Recommendations were subsequently issued to enhance safety measures at similar events, including improved hand hygiene practices, better integration of handwashing facilities, and education about the risks associated with animal contact.

In response to the outbreak, TDH collaborated with local authorities to disseminate information to parents, healthcare providers, and event organizers. Preventive measures and recommendations were shared to mitigate the risk of future outbreaks associated with animal exhibits.

Past outbreaks
This outbreak of Shiga Toxin-Producing E. coli (STEC) serves as a grim reminder of the potential health risks associated with interacting closely with farm animals. Recent petting zoo incidents at Lucky Ladd Farms in Tennessee, Georges Mill Farm in Virginia, and the San Diego County Fair in California and others have highlighted the dangers posed by direct contact with animals harboring E. coli bacteria. Despite efforts by health departments and fair organizers to implement control measures and promote hygiene practices, such as handwashing after animal contact, these outbreaks continue to result in serious illnesses and, tragically, even fatalities. The incidents underscore the need for ongoing vigilance and proactive measures to minimize the risk of E. coli transmission in settings where people interact with animals, particularly in petting zoos and similar attractions.

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Two food agencies in the United Kingdom have voiced their concern about the lack of vets and the potential impact on the meat sector.

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) urged the government and the veterinary profession to develop a sustainable approach to the UK’s vet capacity and capability.

FSS and FSA Official Veterinarians (OV) and Meat Hygiene Inspectors help to inspect every animal and carcass in abattoirs. OVs inspect animals before and after slaughter to identify diseases or conditions that could affect public or animal health.

Giving evidence to the Environment Food and Rural Affairs Committee (EFRA), Emily Miles, FSA chief executive, said there was an urgent need to address the lack of vets. 

The EFRA Committee examined whether the shortage of veterinary professionals had increased since 2018, when there was an 11 percent gap in the workforce.

A precarious current situation

After the session, Miles said: “The FSA’s ability to deliver OV-led inspections in abattoirs is under sustained pressure because of vet workforce shortages, putting at risk the high consumer trust we have in meat and animal welfare standards here.

“We rely on vets from overseas to do critical public health and animal welfare work in abattoirs, with very few UK-trained vets currently interested in doing this work. That is why the FSA asked for legislative reform, financial backing, a supportive immigration policy, and a systematic strategy to deliver rewarding and sustainable veterinary careers.”

In written evidence to the committee, the FSA said that if it cannot fully deliver official controls due to a lack of OV workforce, many meat plants wouldn’t be able to operate. This could present several risks, such as unsafe meat being placed on the market via other routes, reduced international trade in meat products, welfare issues for animals unable to move to slaughter, and a financial impact on companies through loss of earnings.

The FSA said current legislation is “out of date” and holding the sector back from having a more agile and modern workforce. After the EU exit, EU vets need to meet specific criteria around the English language and obtain a work visa.

Mitigating actions have been positive and delivered a more stable workforce. However, without long-term sustainable change to the system, the ability to protect animal health and welfare, food safety, and underpin international trade will remain precarious, said FSA.

FSA outsources its requirement for OVs, and a retender process is underway. The agency looked at direct employment but put these plans on hold due to issues including cost.

Scottish position

In written evidence to the committee, Food Standards Scotland said several issues, many as a consequence of EU exit, significantly adversely impact vet recruitment.

The agency said the ongoing staffing challenges, RCVS registration requirements, effects of the UK Government’s new immigration policy, and anticipated resource impacts from introducing a 35-hour week across the Scottish Government means the challenging situation can reach critical levels.

FSS has operated an in-house OV delivery model since September 2019. A recent hiring campaign seeking five OVs has so far only secured one trainee.

Throughout 2023, FSS had to backfill existing vacancies with temporary OVs supplied through the APHA veterinary agency framework at a higher cost to meet minimum requirements. A contingency plan designed for use in times of acute staff shortage ran almost continuously last year.

Geoff Ogle, Food Standards Scotland chief executive, said resourcing challenges contribute to difficulties and delays in recruiting sufficient OVs.

“Our OVs play a key role in securing high standards of animal welfare and ensuring meat produced by abattoirs or processing plants is handled safely and is in line with relevant food law,” he said.

“To put into context just how much we rely on overseas nationals for this important role, out of around 30 OVs employed by FSS, there is only one part-time UK national official within the team. As a result, supporting the meat industry and ensuring consumer protection means overseas recruitment remains vital in securing adequate staffing.”

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Kam Ding Investment Ltd. is recalling K-Fresh brand Enoki Mushroom because of possible Listeria monocytogenes contamination.

According to the Canadian Food Inspection Agency (CFIA), this recall was triggered by a consumer complaint.

The recalled products were distributed in British Columbia, Ontario, Quebec and possibly other provinces and territories in Canada.

Recalled product:

BrandProductSizeUPCCodesK-FreshEnoki Mushroom200 g4 892742 010234SN : 240102

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

Consumers 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.

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Until Food Safety News Managing Editor Coral Beach called me recently to talk about the relationship between the FDA’s budget and that of the entire federal government, it had been a while since I had considered the subject.

If I remember correctly, an old General Accounting Office (GAO) report said that 15 federal agencies are involved in food safety.  FDA, CDC, and USDA are among the best known, but others have niche roles.

In a perfect world, it would be possible to collect the food safety expenditures of all those agencies to keep track of it. Budgets are essential because budgets are policy.

When the Executive Office of Management and Budget (OMB) recently came out with the President’s request for fiscal year 2025, Congress was still slogging through deadlines for potential government shutdowns because the FY 2024 budget remained unfinished business.

At a minimum, monitoring the federal budget requires keeping track of the historical, the current moving target, and future requests in mind.  However, what’s far more confusing is how the federal budgets are presented.

Before I go further, I need to call out The Alliance for a Stronger FDA for its budget analysis and timely speakers on these issues. The Alliance has provided me with a document that even I can understand.

From it, I’ve learned that the FDA’s food safety budget is $1.186 billion this year and that the President has put it in for a $61 million FY 2025 increase, which would take it to $1.247 billion.

Interestingly, that’s also in the neighborhood for USDA’s Food Safety and Inspection Service (FSIS). A billion here and a billion there, and it starts to add up for food safety.

But nothing about this is easy. Federal budget documents seem to get away with showing dollar increases over broad areas of spending.  You often scratched your head and wondered, “If Hank did it this way.”

Someday, I want to provide our readers with the total budgets of all those federal agencies with a food safety role. I just can’t today.

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An agency in Ireland has published a notice to try to reduce the incidence of contaminated oysters in the market and minimize norovirus-related illnesses.

The Sea-Fisheries Protection Authority (SFPA) Food Safety Information Notice covers strategies to manage norovirus risks in oysters.

It coincides with the SFPA and Food Safety Authority of Ireland’s (FSAI) annual food safety workshop in late February, which focused on norovirus and food incidents.

Norovirus is transmitted through the consumption of food or water contaminated with fecal matter or through contact with infected individuals or surfaces. The virus can be present in discharges from wastewater treatment systems.

Recent illnesses reported

Bivalve mollusks such as oysters are known to accumulate and concentrate norovirus. This poses a health risk as these shellfish are often consumed raw or lightly cooked, making them a potential source of infection. There is no regulatory limit for norovirus relating to shellfish.

In March, two people in Spain and three in Finland fell sick with norovirus after eating oysters from France. Oysters from Ireland were linked to two norovirus cases in Finland. Norovirus in a seaweed salad from China sickened three people in Italy. Norovirus in oysters from the Netherlands affected two people in Belgium.

In separate incidents in February, three people were ill in France after eating oysters, and five cases were reported in Spain. Also in February, the Netherlands issued a Rapid Alert System for Food and Feed (RASFF) alert for rotavirus in oysters from Ireland. In March, France reported E. coli in Irish mussels.

SFPA said businesses involved in oyster production must be aware of the risk and implement appropriate management actions, especially during the high-risk winter period. These measures should be part of their food safety management system, adhering to Hazard Analysis and Critical Control Points (HACCP) principles.

Related advice and workshop

Guidance to help mitigate the risk of norovirus contamination in oysters has been developed by the SFPA, FSAI, the Marine Institute, and Bord Iascaigh Mhara (BIM).

Risk factors for shellfish-related norovirus include cold weather, low water temperatures, and high rainfall, potentially leading to sewage system overflows.

The only laboratory in Ireland currently doing norovirus testing in shellfish is the Marine Institute. Still, due to resource and scheduling issues, only a restricted number of samples can be tested. It is expected that, given demand, private commercial labs will begin to provide norovirus testing in the future. Private labs in the UK and elsewhere can provide such testing.

SFPA, FSAI, and the Marine Institute also hosted a workshop for industry in February on the requirements relating to sanitary surveys for shellfish harvesting areas and Ireland’s implementation of the related legislation.

SFPA presented data management and shellfish classification and gave an update on the sanitary survey program in Ireland. The keynote speaker was Michelle Price-Howard from the Centre for Environment, Fisheries, Aquaculture and Science (CEFAS).

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According to scientists, no interventions precisely control Campylobacter on meat.

Several methods have been tested with mixed success. Some showed promise in reducing prevalence in specific stages of production, while others had little to no effect.

The UN Food and Agriculture Organization (FAO) and World Health Organization (WHO) document found effective Campylobacter interventions are still minimal.

The Joint FAO/WHO Expert Meeting on Microbial Risk Assessment (JEMRA) previously released a report on measures to control Salmonella in poultry meat.

The final report on Campylobacter is also available in the Microbiological Risk Assessment (MRA) series. Scientists reviewed data on Campylobacter control, including scientific literature published from 2008 to October 2022 and data submitted in response to a call.

JEMRA met in Rome, Italy, in February 2023 in response to a request from the Codex Committee on Food Hygiene. The objectives were identifying and assessing control measures for Campylobacter in the broiler production chain. The scope ranged from the point of chick placement into producing establishments to consumer handling.

Example methods and effectiveness
Primary production interventions discussed included biosecurity, vaccination, bacteriophages, feed and water additives, and probiotics.

Processing measures covered chemical processing aids, physical treatment such as irradiation or freezing meat, and steps such as logistic slaughter and scalding. The post-processing interventions mentioned were thorough cooking and following good hygienic practices.

Steam, ultrasonication, high-intensity light pulse, visible light, and UV-C have shown promise at laboratory or pilot scale, but their impact is unknown at commercial scale.

Experts said biosecurity measures remain the single most effective tool to reduce contamination at all primary production stages and should form the foundation of any intervention strategy.

Currently, no commercial vaccines are readily available for any stage of primary production, but several potential candidates are in the proof-of-concept phase.

Studies have found differences in the effectiveness of chemical processing aids, reporting factors such as initial contamination, amount of organic matter on the bird and carcass, and chemical application conditions responsible for variation in Campylobacter reduction levels.

Defeathering and evisceration during processing are associated with increased carcass contamination prevalence and concentration.

Good hygiene practices and appropriate training of food handlers in commercial kitchens are essential to reduce the risk of cross-contamination between raw meats and finished cooked products. Using proper sanitizing agents and washing procedures for chopping boards, surfaces, and kitchen tools can help reduce the risk of human exposure.

“Employing a combination of processing effects, including physical and/or chemical interventions, can enhance the impact of Campylobacter control measures. It is common to employ a multi-hurdle approach to reduce Campylobacter contamination in chicken processing synergistically,” said the report.

“While interventions to reduce Campylobacter in chicken processing have shown some promise, further research is needed to identify effective interventions that can be implemented on a large scale.”

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Assemblymember Jesse Gabriel (D-Encino) on March 12  introduced a bill to ban six harmful food dyes and titanium dioxide from food provided in California’s public schools

If enacted, California Assembly Bill 2316 would ban Red Dye No. 40, Yellow Dye No. 5, Yellow Dye No. 6, Blue Dye No. 1, Blue Dye No. 2, and Green Dye No. 3, and the food additive titanium dioxide. These chemicals have been linked to behavioral problems in children.

“California has a responsibility to protect our students from chemicals that harm children, and that can interfere with their ability to learn,” said Gabriel. “As a lawmaker, a parent, and someone who struggled with ADHD, I find it unacceptable that we allow schools to serve foods with additives that are linked to cancer, hyperactivity, and neurobehavioral harms. This bill will empower schools better to protect the health and wellbeing of our kids and encourage manufacturers to stop using these dangerous additives.”

Last year, Gabriel successfully authored, and Gov. Gavin Newsom signed into law, the California Food Safety Act, which banned potassium bromate, propylparaben, BVO, and Red Dye No. 3 from food sold, delivered, and manufactured in the state. Illinois and New York are considering similar bills for this session.

The California Office of Environmental Health Hazard Assessment in 2021 released a study finding that many food dyes and colorants make some children vulnerable to behavioral difficulties and decreased attention.

Other human studies have linked these dyes to inattentiveness, learning difficulties, and restlessness. Titanium dioxide has also been shown to cause DNA damage and harm to the immune system.

“Many children rely on school meals as a source of their daily nutrition and calorie intake,” said Tasha Stoiber, Ph.D., senior scientist with the Environmental Working Group. “Kids deserve wholesome foods that don’t negatively impact their ability to learn, and parents deserve the confidence that the schools they’re sending their kids to aren’t serving them food that may harm them.”

EWG and Consumer Reports endorse Assembly Bill 2316. The bill will be referred to a policy committee and receive its first hearing this spring.

Toxic chemicals
Thousands of chemicals are allowed for use in food sold in the United States. Many of the food chemicals the FDA has reviewed have not been evaluated for decades, even when new science is available. For instance:

• Titanium dioxide, which has been linked to damage to DNA and harm to the immune system, hasn’t been assessed since 1966. In 2022, the European Union prohibited it from use in food offered for sale, but it is still allowed in food sold in the U.S.
• Red Dye No. 40 has not been evaluated for health risks since 1971. Many studies show it may pose a risk to brain development in children, hyperactivity, and even cancer.
• Yellow Dye No. 5 has been approved for use since 1931. The FDA affirmed its use of good manufacturing practices in 1969.
• Yellow Dye No. 6 was approved in 1931, and the FDA reaffirmed its use in 1986.
• Blue Dye No. 1 has been approved for use since 1931. Its use was affirmed in 1969.
• Blue Dye No. 2 was last reviewed in 1983.
• Green Dye No. 3 has been allowed for use since 1931 and hasn’t been reviewed since 1982.

“These dangerous dyes should not be allowed in foods sold in schools because they put kids at risk for hyperactivity and other neurobehavioral issues,” said Consumer Reports, Brian Ronholm, food policy director. “Removing these harmful dyes from school foods will protect the health and well-being of kids in California.”

According to EWG and Consumer Reports consumers consistently rank food chemical concerns ahead of other food safety issues. However, they say the FDA does not adequately regulate additives.

“The FDA continues to fail to keep us safe from harmful chemicals in our food,” said Melanie Benesh, EWG’s vice president of government affairs. “In the absence of federal leadership, states like California continue to step up to keep us safe from toxic chemicals we and our families enjoy.”

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Recent enforcement actions in Portugal have covered products, including eggs, shellfish, meat, and oils.

The Food and Economic Safety Authority’s (ASAE) central regional unit inspected egg classification and packing centers in Leiria and Ansião.

Checks revealed that eggs, already packaged and ready for consumption, did not have all the necessary identification details, violating national and European regulations.

More than 112,500 eggs were seized with an estimated value of €15,000 ($16,400), and two administrative offense proceedings were opened.

Warehouse findings and illegal operator
Previously, ASAE’s southern unit removed 70 tons of food from cold storage warehouses worth about €250,000 ($273,500). Several inspections were carried out in December 2023 but work was only completed in February because of the high quantity of products found.

Three administrative offense proceedings were initiated because of the lack of licensing to carry out temperature-controlled storage for food products of animal origin and the lack of a Veterinary Control Number (NCV).

Three establishments in Silves, Portimão, and Lagoa/Parchal were suspended, and about 5 tons of food of animal origin, such as meat products, frozen fish, and dairy products, were seized.

One criminal case investigation was opened after officials searched a site in Loures and found 65 tons of foodstuffs, including frozen fish, shrimp, and octopus. Some products appeared to have been stored in poor storage conditions for at least five years with a lack of hygiene.

In February, almost 11 tons of food were discovered in an illegal establishment in Tondela.

Officers found that selling food products, such as fish, meat, and cheese, took place without the location having a veterinary control number. Operations involving products of animal origin that require temperature control were suspended. About 800 kilograms of products were found to be going moldy or had exceeded their expiration date.

Oil and mollusk checks
In January, nearly 30,000 liters of aguardente vínica, a distilled wine spirit, were seized.

ASAE’s southern unit and specialized wine product officers assessed the preparation, distribution, and marketing of aguardente vínica. A product worth more than €33,000 ($36,100) was taken from one operator, and a criminal case was filed.

Also, 50,000 liters of cooking oil were confiscated in January for misleading consumers in Operation Oleum. ASAE was part of a team that carried out several checks on retailers, stockers, and packers in the olive oil sector in several regions.

One inspection at a supplier and packer led to the seizure of 1,145 liters of cooking oil due to the lack of food labeling, and operations were suspended because of hygiene issues. In another case, almost 50,000 liters of cooking oil and 203,000 labels were uncovered, which misled the consumer regarding the product’s characteristics.

In another operation, ASAE’s southern unit blocked 4.5 tons of bivalve mollusks from the market in Palmela with a value of €23,000 ($25,100).

Officers found one operator was receiving bivalve mollusks from local shellfish harvesters without having the necessary license. Seafood was transported in vehicles without any accompanying registration or traceability documentation.

In a case involving stolen products, officials recovered 13 tons of olives valued at more than €16,000 ($17,500) at a site in Mourão. Olives came from several thefts throughout the Alentejo region. A criminal case was opened, and various documents were seized.

Finally, ASAE seized 6.6 tons of meat as part of the fight against clandestine slaughter in Loures, Mafra, and Lisbon.

Several search warrants were carried out in shops and domestic sites. Most meat products were goat carcasses worth about €58,000 ($63,500). Nearly €11,500 ($12,600) in cash was found, suspected of coming from the illicit activity. Two people were placed under investigation.

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WASHINGTON, March 13, 2024 – Taylor Farms Pacific, a Tracy, Calif. establishment, is recalling approximately 19,976 pounds of ready-to-eat (RTE) apple walnut with chicken salad bowl products due to misbranding...

Making an election-year promise that does not have to become a reality until well after the voting isn’t new.  Since Congress surrendered Mandatory Country of Origin Labeling in a trade war with Canada and Mexico, American consumers have wanted a reliable replacement.

Secretary of Agriculture Tom Vilsack has promised a new system, but it won’t exist for a couple more years. He rolled it out as a new rule on March 11 for labeling meat, poultry, and egg products that, if born, raised, slaughtered, and processed in the U.S., may be labeled as a “Product of the USA.”

Since Congress’s 2015 repeal of Country-of-Origin Labeling (COOL), the meat industry has deceptively been allowed to label imported meat repackaged in the U.S. as a “Product of USA.”

“This final rule will ensure that when consumers see ‘Product of USA, ’ they can trust the label’s authenticity and know that every step involved, from birth to processing, was done here in America,” Vilsack said.

 “Product of USA” or “Made in the USA” labeling will continue to be voluntary under the new rule. 

Without pre-approval by the USDA’s Food Safety and Inspection Service, generic label approval will be required. Also, it continues to be available with the requirement that the establishment maintain documentation on file to support the claim. 

The final rule is being published in the Federal Register.

The promises to come, however, will not be implemented by USDA until Jan. 1, 2026, long after the 2024 general election.

The new system promises to plug the loophole that allowed the meat industry to fool consumers, but it will remain voluntary.

Vilsack said implementation won’t occur for almost two years, so food companies already labeled products won’t suffer economic harm in the transition.

One agriculture expert said the lengthy implementation period raises the possibility that groups opposed to the rule may try to stop it before it starts.

The National Farmers Union, the National Cattlemen’s Beef Association, the U.S. Cattlemen’s Association, the North American Meat Institute(NAMI), and the Organization for Competitive Markets supported the new rule.

“USDA made some commonsense changes to address some of our concerns, NAMI’s statement said. “We appreciate the adherence to the uniform compliance date for implementation and will continue to support our members in complying with labeling regulations.”

Competitive Markets Action President Marty Irby said, “The Biden administration finally got something right.”

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Researchers have looked into the number of and factors behind Salmonella outbreaks linked to chocolate products in recent decades.

No predominant Salmonella serotype was identified, according to the Pediatric Infectious Disease Journal study.

Researchers performed a systematic review of three databases. Eligible articles were published after 1970, describing outbreaks of more than ten patients with non-typhoidal salmonellosis associated with consuming chocolate food.

Twenty-three articles published between 1972 and 2022 were part of the final analysis. They described 12 Salmonella outbreaks linked to chocolate consumption. 

Examples of outbreaks
A dozen outbreaks involved 3,266 patients. Two occurred in the 1970s, three in the 1980s, one in the 1990s, three from 2000 to 2009, and three afterward. Six outbreaks peaked in winter, three in autumn, two in spring, and one in summer.

Six outbreaks involved one country, and five involved two or more countries. On three occasions, the outbreak spread across two continents.

In 2022, a large outbreak of monophasic Salmonella typhimurium linked to chocolate products from a Ferrero factory in Belgium affected more than 450 patients in 16 countries.

From 2018 to 2019, 85 people fell sick in Canada with Salmonella Enteritidis in chocolate French pastries. Also, in 2018, Salmonella Thompson affected 1,111 people who ate chocolate cake in South Korea.

The number of cases in each outbreak ranged from 29 to 1,111. For studies where the median age was provided, it ranged from 3 to 15 years old. The hospitalization rate varied between 3 percent and 41 percent.

Seasonal impact
Chocolate is an optimal medium for the spread of Salmonella. This is because the low water content and high-fat level increase the thermal resistance of the pathogen. Higher temperatures during chocolate production, despite eliminating Salmonella, would worsen its taste, plus Salmonella may persist for more than one year in chocolate, said researchers.

Salmonellosis outbreaks typically occur during warmer months. However, most outbreaks associated with chocolate were in the cold season. Researchers said popular seasonal products such as chocolate Santa Clauses and Easter bunnies might be the reason for this finding.

Potential explanations for children being mainly affected include being more susceptible to intestinal infections, person-to-person transmission being more common due to behaviors that increase germ exposure, and chocolate’s appeal to this group.   

All reported outbreaks were in high-income countries.

“This finding may be related, on the one hand, to the large availability of industrially produced food and, on the other hand, to the presence of effective outbreak detection and control networks in these countries. It is also conceivable that outbreaks detected in middle-income and low-income countries have not been reported. A connected worldwide reporting system including high-income, middle-income, and low-income countries is crucial to detect infectious disease outbreaks in an early phase and avoid their spread,” said scientists.

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According to the EFTA Surveillance Authority (ESA), animal by-product controls need to improve in Iceland. At the same time, Norway continues to work on a range of audit recommendations, according to the EFTA Surveillance Authority (ESA).

Iceland and Norway are part of the European Free Trade Association (EFTA). The EFTA Surveillance Authority (ESA) monitors how both countries implement European Economic Area (EEA) rules on food and feed safety, animal health, and welfare.

Findings come from updated country profiles, evaluating performance in the food and veterinary area.

Animal by-products problem
ESA’s assessment showed that Iceland made improvements in several areas, but shortcomings in the controls of animal by-products remain unaddressed. 

Following a general review audit, the ESA published Iceland’s country profile in April 2023. This covered 11 audits between January 2018 and September 2022.

Based on information provided by Iceland, the ESA has since closed five additional recommendations. Iceland has addressed 56 out of 91 recommendations covered by the 2023 general review audit, including all of them on the safety of bivalve mollusks. However, the country has failed to tackle nine points related to animal by-products. Action is still required for five, and in four cases, appropriate measures have not been taken.

Examples with no action taken include a recommendation for Iceland to ensure practical cooperation between competent authorities and another checking that all types of ABP plants are registered or approved in line with the regulations.

Steps are in progress for another 26 recommendations in areas such as food of animal origin and foodstuffs, food hygiene, imports of food of plant origin, and pesticides.

Norwegian outlook
General review audits are undertaken every three to four years to verify that corrective actions have been started to address any recommendations.

For Norway, progress has been made on official food- and veterinary-related controls.

ESA prepared Norway’s country profile in April 2023 after a general review audit. This covered nine audits between April 2018 and November 2022.

The update shows that ESA has closed 17 other recommendations since June 2023. Norway has addressed 37 of 53 points in the latest general review audit.

Sixteen suggestions have measures in progress in areas including animal welfare and food of animal origin.

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La Fiesta Food Products of La Mirada, CA, is recalling Cinnamon Ground .87oz because it has the potential to be contaminated with lead.

The affected product was distributed in California as well as Arizona, Washington and Texas through distributors to retail stores from April 20, 2023, through May 3, 2023. It has a long shelf life so consumers are urged to check their homes for the product.

The impacted Cinnamon Ground products are identified below:
La Fiesta Brand Cinnamon Ground .87oz UPC#032327000449

La Fiesta Food Products became aware of the issue after the Food and  Drug Administration collected samples of the product and lab analysis revealed elevated concentrations of lead.

Consumers who have purchased this product are advised to dispose of it or return to place of purchase for refund. Anyone concerned about an injury or illness should contact a healthcare provider. Consumers with questions can contact 408-326-0487 or qualityassurance@lffp.com.

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

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

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

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