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Scientists call for foodborne estimates to include Chagas disease

Food Safety News - Fri, 02/16/2024 - 00:01

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Don Novo & Son Recalls Ready-To-Eat Meat Products Due to Possible Listeria Contamination

Food Product Recall - Thu, 02/15/2024 - 07:00
WASHINGTON, Feb. 15, 2024 – Don Novo & Son, a Miami, Fla. establishment, is recalling approximately 9,330 pounds of ready-to-eat (RTE) meat products that may be adulterated with Listeria monocytogenes...

Expanded cottage food bill advancing in Arizona Capitol

Food Safety News - Thu, 02/15/2024 - 00:04

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

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

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

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

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

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

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

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

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

This year’s bill:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

22. And makes technical and conforming changes. 

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Study details Cryptosporidium situation in Sweden

Food Safety News - Thu, 02/15/2024 - 00:03

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

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

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

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

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

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

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

Outbreak details

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

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

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

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

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

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

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

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Finnish study estimates STEC cases linked to medium-cooked beef patties

Food Safety News - Thu, 02/15/2024 - 00:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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11 sick in French cheese E. coli outbreak

Food Safety News - Wed, 02/14/2024 - 12:05

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

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

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

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

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

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

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

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

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

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

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

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More children added to the toll of those impacted by excessive lead in applesauce

Food Safety News - Wed, 02/14/2024 - 00:04

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

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

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

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

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

About lead poisoning

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

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

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

Permanent consequences can lead to developmental delays and brain damage.

The investigation

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

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

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

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

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

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

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

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FDA updates on keeping seafood supply safe and healthy

Food Safety News - Wed, 02/14/2024 - 00:02

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

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

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

The Highlights

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WHO helps countries understand risk-based inspections

Food Safety News - Wed, 02/14/2024 - 00:01

The World Health Organization (WHO) has published guidance to help national authorities design and implement risk-based food inspection systems.

Risk-based inspection aims to use resources more efficiently and modernize systems through a scientific and risk-based approach focused on food products and businesses that pose the highest risk to consumer health. It provides opportunities to build systems to prevent food safety incidents by identifying risk factors and assessing the effectiveness of control measures.

Inspections ensure that food businesses implement appropriate processes, collect evidence, and verify compliance with standards to ensure what they produce is safe. Many countries face a lack of resources to inspect food factories.

The Western Pacific region has an estimated 125 million foodborne disease cases and more than 50,000 deaths yearly, based on the most recent figures published in 2015.

Moving to risk-based systems
The document, with examples and case studies, covers understanding risk prioritization tools to categorize the risk of food and establishments and how to estimate inspection frequency. As risks in food processing are particular to each country and supply chain and the characteristics of producing establishments, the guidance can be adapted to suit the country’s needs.

The first step in designing a risk-based inspection system is to decide on the scope, and the second is to collect information on food establishments and the products they make. This could involve pilots in specific sectors. Then, foods and businesses need to be categorized by risk before inspection frequencies are assigned. Raw meat, fish, oysters, poultry, and milk are high-risk foods.

One of the main risk factors in evaluating establishments is the size and volume of production. It is also essential to keep records of previous inspections to enable follow-up of issues.

Communication should be established with industry and other actors in the supply chain to explain the new model and establish a staggered implementation schedule. Once the system is in place, reviews must be carried out to improve, adapt, and correct aspects of the model.

Once inspection results are obtained for the period considered, risk scores must be analyzed to assess the performance of each establishment and the situation of the sector or production chain to set new inspection objectives and reformulate controls. Sites with a higher risk score should be subject to more inspections in the following year.

“The keys to a successful risk-based inspection system start with political commitment and an adequate regulatory framework to support the process, designing the model based on the collection of adequate and relevant information, and periodically subjecting the model to a process of adjustment to allow for continuous improvement of the system.”

WHO EU AMR focus
Meanwhile, WHO Europe has renewed its cooperation with the Collaborating Centre for Antimicrobial Resistance in Foodborne Pathogens and Genomics at the Technical University of Denmark (DTU).

The aim is to strengthen understanding and response to antimicrobial resistance (AMR) in food. Conducting surveillance on resistant pathogens helps scientists understand where they started, what they are resistant to and how they are spreading.

AMR occurs when bacteria, viruses, fungi, and parasites no longer respond to medicines, making infections more challenging to treat. Resistant pathogens can spread to people via contamination during the slaughter and processing of animals for meat, contaminated fruits and vegetables, and unsanitary or inadequate food preparation.

Work has included the development of laboratory protocols and guidance and training to strengthen countries’ surveillance and response systems for foodborne diseases and AMR.

Using existing foodborne disease surveillance methods and whole genome sequencing enables scientists to more accurately determine the source and transmission of pathogens and learn about the genes and mutations causing resistance to antimicrobial medicines.

Dr. Danilo Lo Fo Wong, WHO Europe’s regional adviser for control of AMR, said the burden of AMR in foodborne disease was a growing threat.

“Strong partnerships with collaborating centers like the DTU National Food Institute are vital, giving WHO the evidence to guide member states in making policies and formulating strategies to control AMR in foodborne diseases. The DTU National Food Institute also makes a valued contribution towards building capacity to improve surveillance in countries.”

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Farmers react to ‘untimely’ order removing the pesticide dicamba from the market

Food Safety News - Tue, 02/13/2024 - 00:05

Soybean and cotton farmers using dicamba are reeling after a federal judge revoked the national permit for the popular herbicide.

It works for them because crops are genetically modified to resist the herbicide dicamba, and weeds in those fields are sprayed without harming the soybeans or cotton plants.

Deliveries of the weedkiller and the crop seeds engineered to withstand it were already being delivered to farms for the 2024 crop season when a federal judge barred its use in the United States last week.

Three manufacturers are also impacted by the court decision — Bayer, BASF, and Syngenta. The drift-prone dicamba pesticide has long been among their most popular and, at the same time, controversial projects.

Soybean and cotton farmers are turning to their associations, seeking help from the U.S. Environmental Protection Agency (EPA), which had issued the now-revoked permit.

Pesticide is the primary weapon in the war on weeds. For example, soybean farmers rely on post-emergent dicamba to manage yield-robbing weeds, which have the potential to destroy more than half of a crop’s yield and inflict more than $15 billion in damages to U.S. soybean crops if not controlled,  Some weed varieties, such as palmer amaranth, can exact catastrophic yield losses of nearly 80 percent without pesticide use. 

The American Soybean Association and state soybean groups from about half the states were quick to write EPA Administrator Michael Regan as soon as the federal court ruling dropped. It’s up to Regan to decide whether to appeal or seek a stay of the order.

The Soybean associations called it a “deeply flawed order” and urged Regan to appeal the decision. The letter to EPA also points out that for the upcoming 2024 growing season, about 45 percent of acres planted in soybeans — more than 37 million acres — are expected. to be planted with soybean varieties of the pesticide.

The letter also urges the EPA to issue an “existing stocks” order to allow the use of “all volumes of low-volatility dicamba.”

The winning side plaintiffs in the court action were the National Family Farm Coalition, the Pesticide Action Network, the Center for Food Safety, and the Center for Biological Diversity. Legal counsel from the Center for Food Safety and Biological Diversity represents them.

The ruling was by the U.S. District Court of Arizona in Tucson. It overturned EPA’s 2020 approval of the pesticide, which included additional application restrictions that the plaintiffs argued failed to prevent the ongoing drift damage.

They claimed dicamba use is causing far-reaching harm and pointed to USDA’s estimates that as many as 15 million acres of soybeans were damaged by dicamba drift.

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Dairy firm linked to outbreak resumes cheese sales

Food Safety News - Tue, 02/13/2024 - 00:03

A cheese company linked to an E. coli outbreak in the United Kingdom has been allowed to restart sales of products.

Mrs Kirkham’s Lancashire Cheese can resume selling batches of five raw milk cheeses made on or after Oct. 1, 2023. This includes the mild, creamy, tasty, mature, and smoked Lancashire varieties, plus Waitrose and Partners, Farmhouse Kirkham’s Lancashire Cheese. 

However, any of these cheeses put on the market up to and including Feb. 5, 2024, should not be eaten and must be returned to the place of purchase for a refund.

There are now 36 cases of Shiga toxin-producing E. coli (STEC) O145 linked to the outbreak, up from 30 in an earlier update. The UK Health Security Agency (UKHSA), Public Health Scotland (PHS), and other agencies are investigating the incident.

Sick people live in England, Wales and Scotland. They fell ill from late July 2023, with the majority in December and all had symptom onset before Dec. 24, 2023.

Of 19 people with information available, a dozen reported bloody diarrhea, and 11 have been hospitalized. One person developed hemolytic uremic syndrome (HUS), and another died.

For 30 cases where information is known, 15 are female, and 15 are male, with ages ranging from 7 to 81 and a median of 35 years old. 

Negative testing
More than 40 samples of milk and cheese made by Kirkham’s over five months have been tested since the investigation began, and none showed evidence of the outbreak strain, according to the company.

The cheesemaker added that of 31 people infected with the outbreak strain, only eight said they had consumed Kirkham’s cheese as one of other foods before infection, and seven of these had a mixed cheese and charcuterie plate served by another firm.

Graham Kirkham said: “The suspect pathogen is a member of a class of organisms, so-called non-O157 STEC, for which no accredited commercial tests are currently available, and this is an issue not just for raw milk cheesemakers, but other food suppliers as well.

“With this in mind, and because food safety is of the utmost importance to our business, we are working with the technical experts at the Specialist Cheesemakers’ Association on a review of all our milk production and food safety management systems, making sure that even the smallest risk is identified and dealt with,” he said.

Ongoing investigation
In January, Jenny Harries, UKHSA chief executive, told an agency board meeting that the outbreak strain was associated with “higher than typical” medical complications.

“Epidemiological investigations remain ongoing, and we are working closely with the Food Standards Agency and our devolved counterparts to progress food chain investigations. Alongside partner agencies, we continue managing two further STEC outbreaks from a different serogroup.”

Tina Potter, head of incidents at the FSA, said the company had narrowed down the product recall notice issued in December.

“We will continue to support the local authorities and businesses actively working with us as part of our ongoing response to the outbreak. We continue to urge consumers to check if they have any of these products and ensure they follow the advice and avoid eating any cheeses identified in the updated product recall information notice.”   

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Power outages can bring food safety challenges; follow these tips

Food Safety News - Tue, 02/13/2024 - 00:02

With severe weather predicted across the United States, public health officials are urging consumers to practice good food safety during power outages.

One important thing to remember is that placing perishable food outside in snow  does not provide the proper cooling to keep food safe.

The Food and Drug Administration also lists the following food safety measures for those experiencing power outages.

Be Prepared and Plan Ahead

Use a refrigerator and freezer thermometer, and check it regularly to ensure that the refrigerator temperature is at or below 40 degrees F and the freezer is at or below 0 degrees F.

Plan for ice. Know where you can get dry or block ice. Also make ice cubes and freeze containers of water or gel packs to help keep food cold when there is a loss of power.

Keep coolers on hand to store refrigerated food if the power will be out for more than 4 hours.

Freeze refrigerated items that you may not need immediately, and group foods close together in the freezer.

Stock your pantry with a few days’ worth of ready-to-eat foods (those that can be consumed without cooking), that do not require refrigeration, frozen storage, or special preparation.

If the Power Goes Out  

Cold temperatures slow the growth of harmful bacteria. Keeping food at safe temperatures is key to reduce the risk of foodborne illnesses.

Keep refrigerator and freezer doors closed as much as possible. The refrigerator will keep food cold for about 4 hours, and a full freezer will keep the temperature for approximately 48 hours (24 hours if half full) if the doors remain closed.

Use ice (dry or block ice, or ice cubes) and frozen containers of water or gel packs to keep your refrigerator and freezer as cold as possible.

When Power is Restored

Before eating any food after a power outage, check the temperatures inside your refrigerator and freezer.

If the power was out for 4 hours or less, refrigerated food should be safe as long as the doors were kept closed. When the power comes back on, check the temperature in the refrigerator or of the food.

Perishable foods such as meat, poultry, seafood, milk, eggs, or leftovers with temperatures that are 45 degrees F or below, measured with a food thermometer, should be safe but cook and consume them as soon as possible.

Discard any perishable food that has been at temperatures above 40 degrees F for 4 hours or more.

If the freezer thermometer reads 40 degrees F or below, food is safe and may be refrozen. If you did not have a thermometer in the freezer, check each package to determine its safety; you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 degrees F or below, it is safe to refreeze or cook.

Be aware that perishable foods that are not kept adequately refrigerated or frozen may cause food poisoning if eaten, even after they are thoroughly cooked.

Learn more about how to keep your food and water safe during a power outage at https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods.

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ECDC monitoring Hepatitis E cases in Europe

Food Safety News - Tue, 02/13/2024 - 00:01

The European Centre for Disease Prevention and Control (ECDC) monitors the situation after some countries reported a spike in Hepatitis E infections.

In January 2024, 520 Hepatitis E virus (HEV) infections have been noted in 10 countries. No connection has yet been established between all these cases.

An increase was reported in Belgium, the Czech Republic, and Finland compared to the same time period in 2023. Patients in these countries had a median age of 59, 62, and 64, respectively, and two-thirds were male.

In Finland, 21 of 24 interviewed cases reported eating mettwurst or salami of various brands during the incubation period, raising a hypothesis of these types of meat products as possible vehicles of infection. Only Finland has revealed information about case interviews, so it is unclear if patients in other countries share the same consumption patterns.

The National Institute of Health and Welfare (THL) is investigating the increase in Finland. In 2023, there were 30 cases.

In Belgium, genotype 3c was the most frequently identified among patients with available information. Genotyping of the virus is ongoing in Finland and Spain. Past research has found HEV genotype 3 is mainly transmitted by consuming contaminated food from infected animals.

Cases by Country
HEV is not under EU-wide surveillance, so health officials said assessing whether the increase was unexpected was impossible.

More than 350 patients were reported in Germany, 63 in the Czech Republic, 38 in Finland, and 36 in Belgium.

The Netherlands had nine cases, Ireland, Denmark, and Spain had six, and Portugal, Estonia, and Sweden all had one. The Estonian case was travel-related, and the six Irish cases were identified by blood donation screening.

Cases of Hepatitis E are likely to continue to be recorded in Europe, according to officials. Further investigations, including patient interviews of exposures and sequencing analyses, are recommended to assess better the epidemiological situation, transmission routes, and potential cross-border threat, said ECDC.

Hepatitis E infection is a liver disease caused by the hepatitis E virus (HEV). Advice to avoid infection includes thoroughly cooking all meat, especially pork, before eating it and washing hands after touching uncooked meat or meat products.

The mean incubation period for HEV is five to six weeks, with a range of two to nine weeks, and can persist for one to four weeks. Symptoms include fatigue, poor appetite, stomach pain, nausea, and jaundice. However, some people, especially young children, have no symptoms.

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FDA imposes import bans because of pesticides, additives and undeclared colors

Food Safety News - Tue, 02/13/2024 - 00:00

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.

Click on chart to enlarge. Use link above to go to FDA page with links to specific alerts.

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Dozens more products recalled in relation to deadly outbreak of Listeria infections

Food Safety News - Mon, 02/12/2024 - 19:19

The FDA has been notified of additional companies who have issued public notifications or recalls for products linked to the Rizo-Lopez Foods Inc. dairy recall. 

Rizo-Lopez cheese has been linked to a deadly, decade-long outbreak of Listeria monocytogenes infections. As of Feb. 12 there have been 26 patients identified with 23 having been hospitalized and two dead.

The outbreak strain of Listeria has been found in a sample of Rizo-Lopez cheese and at the manufacturing plant. The Modesto, CA, plant has been closed, but many companies used cheese and other dairy products from the plant in their products.

Rizo-Lopez recalled 61 of its products. Secondary recalls include but are not limited to products sold at Costco, Trader Joe’s, Whole Foods, HEB, Walmart, Safeway and Albertson’s stores. Many other recalls sold under a variety of brand names including but not limited to Dole, Ready Pac, Fresh Express and Taylor Farms, are also under recall. Some of the products have ling shelf life, reaching into June and July.

Additional recalls are likely because of the wide use of the Rizo-Lopez products. The Food and Drug Administration continues to update its list of recalled products linked to the nationwide outbreak.

As of Feb. 12 the recalled products are:

Product DescriptionBrandSizeUPCSell or Use By Dates2 Chicken Enchiladas with Green Salsa; Rice & BeansRico14 oz
Best before dates starting with 0234, 0264, 0304, 0334, 03742 Chicken Enchiladas with Mole; Rice & BeansRico14 oz
Best before dates starting with 0234, 0264, 0304, 0334, 0374Avocado Ranch Chopped Salad KitDole
7143000091502/03/2024-02/20/2024Avocado Ranch Ranch A L’Avocat Chopped Salad KitDole
714300009222024 FE 06 – 2024 FE 20Bacon Ranch Crunch Chopped Salad KitMarketside
681131305440On or before Feb 21, 2024Bacon Ranch Crunch Chopped Salad KitMarketside9.8 oz68113130544002/03/2024 – 2/21/2024Bacon-Wrapped Jalapeno Peppers Stuffed with Street CornCustom Made Meals

Feb 24 to 28 Feb 24Black Bean 6-Layer DipRojo’s2 pk/20z
Feb 06 2024 Feb 14 2024 Feb 16 2024 Feb 21 2024 Feb 23 2024 Feb 29 2024 Mar 02 2024 Mar 07 2024 Mar 09 2024 Mar 14 2024 Mar 21 2024 Mar 22 2024Blanco SuaveTio Francisco14 oz7-27242-05355-6All dates through 03/23/2024Cajun Ranch Chopped Salad KitDole
7143000206302/04/2024- 02/18/2024Chicken Asada Street Taco MealAlbertsons, Safeway, Eagle, Carrs-Safeway, Pavilions, Vons16 oz29939300000All Sell Thru dates up to and including Feb. 10, 2024Chicken Chile Verde BurritoAmazon Kitchen10.53 oz
Best before dates starting with 0764, 1384, 1394, 2694Chicken EloteThe Savemart Companies13.5 oz
USE BY: 2/5/2024 to 2/12/2024Chicken Enchiladas VerdeTrader Joe’s17.6 ozSKU 58292
Chicken Enchiladas Verde White Chicken Meat, Monterey Jack Cheese and Cotija Cheese With A Mildly Spicy Green Chili SauceTrader Joe’s17.6 oz
USE BY: 02/05/2024 to 02/14/2024Chicken Enchiladas with Green Chile SauceQFC26.50 oz
USE BY: 2/8/24 to 2/11/24Chicken Mini Street Taco Meal KitAlbertsons, Safeway, Eagle, Carrs-Safeway22 oz21192500000All Sell Thru dates up to and including Feb. 10, 2024Chicken Street Taco Express Meal KitDon Pancho22 oz71117.1250012/12/2023-3/17/2024Chicken Street Taco KitCostco
Item # 11545
Chicken Street Taco KitSprouts Farmers Market
13454-3807511/29/2023-3/4/2024Chicken Street Taco KitSave Mart, Lucky, Lucky California
UPC Beginning with 278230
Chicken Street Taco KitStater Bros. Markets20 oz0102864343013992Feb. 10, 2024Chicken Torta SandwichFresh & Ready9 oz829069070602/03/2024 to 02/22/2024Chipotle Chicken and Rice BowlMaverick Foods
Item # 17040741/06/2025 – 1/12/2025Cilantro Cotija DressingHEB12 oz41220.947991/13/2024-3/30/2024Cilantro DressingTrader Joe’s12 oz3.642012/19/2024-5/14/2024Cilantro Lime Crema Twin PackDon Pancho2 pk/32oz71117.004893/21/2024-4/4/2024Cilantro Salad DressingTrader Joe’s12 ozSKU 36420
CotijaRizo Bros8 oz7-27242-00043-7All dates through 07/31/2024CotijaTio Francisco12 oz7-27242-12017-3All dates through 07/31/2024CotijaTio Francisco14 oz7-27242-00517-3All dates through 7/31/2024CotijaFood City~16 oz
All dates through 07/31/2024CotijaTio Francisco, San CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 07/31/2024Cotija (Grated)Rizo Bros7 oz7-27242-14022-5All dates through 07/31/2024Cotija (Grated)Tio Francisco, Casa Cardenas9 oz7-27242-00022-2 & 8-11371-27109-4All dates through 06/01/2024Cotija (Grated)Tio Francisco20 oz7-27242-00056-7All dates through 5/2/2024Cotija EnchiladoTio Francisco14 oz7-27242-00535-7All dates through 07/31/2024Cotija EnchiladoFood City, Casa Cardenas~16 oz
All dates through 07/31/2024Cotija EnchiladoTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 07/31/2024Cotija RalladoTio Francisco12 oz7-27242-00021-5All dates through 7/31/2024Cotija RalladoTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 07/31/2024Crema CentroamericanaTio Francisco16 oz7-27242-00440-4All dates through 06/01/2024Crema CentroamericanaTio Francisco, CampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema La DeliciosaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema La SupremaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema LatinaTio Francisco16 oz7-27242-35445-5All dates through 6/1/2024Crema LatinaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MenonitaCampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MexicanaTio Francisco, Food City, Santa Maria16 oz7-27242-00408-4, 7-27242-22410-9, 7-27242-35403-5All dates through 06/01/2024Crema MexicanaTio Francisco, CampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MexicanaSan CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema MexicanaTio Francisco32 oz7-27242-32403-8All dates through 06/01/2024Crema NortenaTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 06/01/2024Crema Santa Isabel Centroamericana
Available to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema Santa Isabel Latina
Available to consumers at retail deli counters in various sizes
All dates through 04/22/2024Crema Santa Isabel Mexicana
Available to consumers at retail deli counters in various sizes
All dates through 04/22/2024Elote Bowl with ChickenRaley’s12.75 oz
USE BY: 2/5/2024 to 2/12/2024Elote Chopped Salad KitTrader Joe’s11.94 ozSKU 74768
Endless Summer Premium Kit SaladDole
7143001073002/04/2024- 02/19/2024Everything Sauce Fiesta 3 PackDon Pancho3 pk/12 oz71117.007413/11/2024-3/26/2024FrescoTio Francisco, San CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Fresco (Michoacano)Tio Francisco, El Huache, La OrdenaAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Fresh Mex Salad KitReady Pac Bistro24 oz777452561391/13/2024 – 2/18/2024Ham Torta SandwichFresh & Ready9 oz829069070702/03/2024 to 02/22/2024Jack & Olive Ham Torta Sandwich on Telera RollJack & Olive9 oz829069072501/27/2024 to 02/15/2024Mexican Style Street Corn BiteThe Perfect Bite Co.
Lot #: 223231Best Before 02/21/2025OaxacaRizo Bros8 oz7-27242-00334-6All dates through 5/2/2024OaxacaTio Francisco12 oz7-27242-12332-7All dates through 05/02/2024OaxacaTio Francisco14 oz7-27242-00532-6All dates through 05/02/2024OaxacaFood City~16 oz
All dates through 05/02/2024OaxacaTio Francisco, San CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 05/02/2024Oaxaca (shred)Tio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 05/02/2024PanelaTio Francisco14 oz7-27242-00550-0All dates through 3/23/2024PanelaFood City~16 oz
All dates through 3/23/2024PanelaTio Francisco, San Carlos, Dos Ranchitos, La Ordena, CampesinoAvailable to consumers at retail deli counters in various sizes
All dates through 03/23/2024Panela BarraTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Pinto, Black Bean & Beef Dip With Cotija CheeseAlbertson’s, Safeway25 oz
USE BY: 2/5/24 to2/12/24Poblano Caesar DressingHEB12 oz41220.948071/14/2024-3/31/2024Queso CremaFood City~16 oz
All dates through 3/23/2024Queso CremaSan CarlosAvailable to consumers at retail deli counters in various sizes
All dates through 03/23/2024Queso Crunch Salad KitReady Pac Bistro10.5 oz777452561081/18/2024 – 2/18/2024Queso FrescoRizo Bros8 oz7-27242-00159-5All dates through 04/02/2024Queso FrescoDon Francisco10 oz7-27242-00178-6All dates through 4/2/2024Queso FrescoTio Francisco12 oz7-27242-12552-9All dates through 03/23/2024Queso FrescoTio Francisco, Rio Grande14 oz7-27242-00552-4, 8-12324-03090-4, 8-12324-03091-1 & 8-12324-03089-8All dates through 03/23/2024Queso FrescoFood City~16 oz
All dates through 3/23/2024Queso FrescoTio Francisco, Campesino, San Carlos, Santa Maria, Dos RanchitosAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Queso Para FreirTio Francisco~16 oz
All dates through 04/17/2024Queso Para FreirTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/17/2024Queso SecoTio Francisco14 oz7-27242-00548-8All dates through 07/31/2024Ready 2 Heat Red Chicken Enchiladas White Chicken Meat and Cheese Enchiladas Filling Rolled in a Tortilla Topped with Red Sauce and Cheese Blendreadymeals12.48 oz
USE BY: 2/7/24 to 2/12/24Ready 2 Heat Red Chile Sauce Chicken Enchiladasreadymeals12.5
USE BY: 2/6/24 to 2/12/24Ready Meals Asada Street Taco MealShaw’s, Star Market, Albertsons, Vons, Safeway, Pavilions22 oz29939100000All Sell Thru dates up to and including Feb. 10, 2024Ready Meals Chicken Street TacosAlbertsons, Safeway, Eagle, Carrs-Safeway, Pavilions, Vons, Randalls, Tom Thumb, Shaw’s, Star Market24 oz 22 oz (Shaw’s only)27131600000All Sell Thru dates up to and including Feb. 10, 2024Ready Meals Chicken Street Tacos MealAlbertsons, Safeway, Lucky, Shaw’s, Star Market, Randalls, Tom Thumb, Vons9 oz 10 oz (Shaw’s only)27179600000All Sell Thru dates up to and including Feb. 10, 2024RequesonTio Francisco14 oz7-27242-00390-6All dates through 04/02/2024RequesonTio Francisco15 oz7-27242-00392-6All dates through 4/2/2024RequesonTio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/02/2024Ricotta Part Skim365 Whole Foods Market15 oz9-94824-63052All dates through 04/02/2024Ricotta Whole Milk365 Whole Foods Market15 oz9-94824-96245All dates through 4/2/2024Salsa! Ensalada Salad KitFresh Express12.1 oz1/6/2024 to 1/18/2024 1/21/2024 to 2/20/20242/28/2024 to 4/4/2024Southwest Chicken WrapCostco
Item # 29433
Southwest Chipotle Crunch Salad KitBrightFarms5.85 oz8-50051-82500-4
Southwest Chopped Chopped Salad KitMarketside10.3 oz68113130512912/27/2023 – 1/14/2024Southwest Chopped Salad KitMarketside10.3 ozG364 G0023/3/2024Southwest SaladTrader Joe’s9 ozSKU 56077
Southwest Salad Premium KitDole
7143001701202/04/2024-02/18/2024Southwest Salad Salade Du Sud-OuestDole
714300171112024 FE 03 – 2024 FE 18Southwest Sud-Ouest Salad Kit De SaladePresident’s Choice
603830231952024 FE 17 – 2024 FE 18 2024 FE 03 – 2024 FE 09Sprig & Sprout Ham Torta Sandwich on Telera RollSprig & Sprout9 oz829069072001/27/2024 to 02/15/2024Yogurt (Plain, Strawberry, Peach & Mango)Tio FranciscoAvailable to consumers at retail deli counters in various sizes
All dates through 04/17/2024

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Fratelli Beretta USA, Inc. Recalls Ready-To-Eat Charcuterie Meat Products Due to Possible Under Processing

Food Product Recall - Mon, 02/12/2024 - 07:00
WASHINGTON, Feb. 12, 2024 – Fratelli Beretta USA, Inc., a Mount Olive, N.J. establishment, is recalling an undetermined amount of ready-to-eat (RTE) meat charcuterie products containing Coppa that may be...

Publisher’s Platform: Hepatitis A outbreaks have sickened tens of thousands and killed 424; all preventable by a vaccine

Food Safety News - Mon, 02/12/2024 - 00:05

— OPINION —

Since the outbreaks were first identified in 2016, 37 states have publicly reported the following as of January 12, 2024:

  • Cases: 44,947
  • Hospitalizations: 27,469 (61%)
  • Deaths: 424

Hardly a week goes by that there is not yet another announcement of a hepatitis A positive employee putting co-workers, customers and the restaurant brand at risk. There have been illnesses, deaths, thousands of customers have had to stand in long lines to get preventative vaccines, some restaurants have shuttered and there certainly have been lawsuits.

All preventable by a hepatitis A vaccination – the only foodborne illness that is vaccine preventable.

It really is past time for public health to recommend the same. Here is what I have asked the CDC for:

ACIP Secretariat
Advisory Committee on Immunization Practices 
1600 Clifton Road, N.E., Mailstop H24-8
Atlanta, GA 30329-4027
acip@cdc.gov

Re:  Letter to the CDC’s Committee on Immunization Practices – It is time to deal with Hepatitis A and Food Service Workers

Dear ACIP Secretariat:

The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).

Presently, approximately 5% of all hepatitis A outbreaks are linked to infected food-handlers.

Here is what the CDC continues to say about vaccinating food-handlers:

Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?

CDC does not recommend vaccinating all food handlers because doing so would not prevent or stop the ongoing outbreaks primarily affecting individuals who report using or injecting drugs and people experiencing homelessness. Food handlers are not at increased risk for hepatitis A because of their occupation. During ongoing outbreaks, transmission from food handlers to restaurant patrons has been extremely rare because standard sanitation practices of food handlers help prevent the spread of the virus. Individuals who live in a household with an infected person or who participate in risk behaviors previously described are at greater risk for hepatitis A infection.

The CDC misses the point; granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. Food service positions are typically low paying, and certainly have the likelihood of being filled by people who are immigrants from countries where hepatitis A might be endemic or by people who have been recently experienced homelessness.

Over the past several years, there has been an ongoing outbreak of hepatitis A in the United States. As of February 2, 2023, there have been a total of 44,779 cases with a 61% hospitalization rate (approximately 27,342 hospitalizations). The death toll stands at 421. Since the outbreak started in 2016, 37 states have reported cases to the CDC.

The CDC recommends to the public that the best way to prevent hepatitis A is through vaccination, but the CDC has not explicitly stated that food service workers should be administered the vaccination. While food service workers are not traditionally designated as having an increased risk of hepatitis A transmission, they are not free from risk. 

24% of hepatitis A cases are asymptomatic, which means a food-handler carrying the virus can unknowingly transmit the disease to consumers. Historically, when an outbreak occurs, local health departments start administering the vaccine for free or at a reduced cost. The funding from these vaccinations is through taxpayer dollars. 

A mandatory vaccination policy for all food service workers was shown to be effective at reducing infections and economic burden in St. Louis County, Missouri.

From 1996 to 2003, Clark Country, Nevada had 1,523 confirmed cases of hepatitis A, which was higher than the national average. Due to these alarming rates, Clark County implemented a mandatory vaccination policy for food service workers. As a result, in 2000, the hepatitis A rates significantly dropped and reached historic lows in 2010. The county removed the mandatory vaccine rule in 2012 and are now part of the ongoing hepatitis A outbreak. 

According to the CDC, the vaccinations cost anywhere from $30 to $120 to administer, compared to thousands of dollars in hospital bills, and offer a 95% efficacy rate after the first dose and a 99% efficacy after the second dose. Furthermore, the vaccine retains its efficacy for 15-20 years.  

During an outbreak, if a food service worker is found to be hepatitis A positive, a local health department will initiate post-exposure treatment plans that must be administered within a two-week period to be effective. The economic burden also affects the health department in terms of personnel and other limited resources. Sometimes, the interventions implemented by the local health department may be ineffective. 

Though there are many examples of point-source outbreaks of hepatitis A that have occurred within the past few years around the country, a particularly egregious outbreak occurred in the early fall of 2021 in Roanoke, Virginia. The health department was notified about the outbreak on September 21, 2021, after the first case was reported by a local hospital. The Roanoke Health Department, along with the Virginia Department of Health, investigated this outbreak.

Three different locations of a local restaurant, Famous Anthony’s, were ultimately determined to be associated with this outbreak. The Virginia Department of Health published a community announcement on September 24, 2021, about the outbreak and the potential exposure risk. 

For purposes of the investigation, a case was defined as a “[p]erson with (a) discrete onset of symptoms and (b) jaundice or elevated serum aminotransferase levels and (c) [who] tested positive for hepatitis A (IgM anti-HAV-positive), and frequented any of three Famous Anthony’s locations, or was a close contact to the index case patient, during the dates of August 10 through August 27, 2021.”

As of November 2021, a total of 49 primary cases (40 confirmed and 9 probable) were identified in this outbreak. Two secondary cases were also identified. Cases ranged from 30 to 82 years of age (median age of 63). In all, 57 percent of cases were male. Thirty-one cases included hospitalizations, and at least 4 case patients died. Illness onsets occurred between August 25 and October 15, 2021.

Ultimately, the outbreak investigation revealed that a cook, who also had risk factors associated with hepatitis A, had been infected with hepatitis A while working at multiple Famous Anthony’s restaurant locations. This index case’s mother and adult son also tested positive for hepatitis A. Following an inspection, the outbreak inspector noted, “due to the etiology of hepatitis A transmission, it is assumed the infectious food handler did not perform proper hand washing or follow glove use policy.” It was determined that person-to-person spread was the most likely mode of transmission in this outbreak. Environmental contamination was also considered a possible mode of transmission. 

Overwhelmed by the number of victims who pursued legal action for their injuries, Famous Anthony’s filed for bankruptcy and several of its locations have been closed.

The tragedy of this preventable hepatitis A outbreak cannot be overstated. Four people died. In one family, two of its members lost their lives. Most of the victims were hospitalized. Many risked acute liver failures. At least one person required both a liver and kidney transplants. Medical bills for the victims totaled over $6,000,000 in acute costs with millions of dollars in future expenses. And this all because one employee did not receive a $30-$120 hepatitis A vaccine.

Affordable prevention of future tragedies like the Famous Anthony’s outbreak is possible and necessary. The time has come to at least recommend vaccinations to food service workers to reduce the spread of hepatitis A.

Sincerely, 
Bill Marler
On behalf of 31 hepatitis A victims and families

1 Privately, via mail, I am providing medical summaries for 31 of the victims so there can be a clear assessment of the impacts of hepatitis A on consumers of food at the hands of one unvaccinated food service worker.

Food safety know-how can help save organic acreage

Food Safety News - Mon, 02/12/2024 - 00:03

Getting tangled up in two different sets of regulations can be a headache — or even worse, a reason to choose one part of your business over another.

That can be the case if you’re an organic farmer, especially a small- or mid-sized one already following food safety regulations. You can’t just turn the record-keeping required by both programs over to someone else, as can happen on large farms flush with cash. 

To begin with, you know you have to produce food free from foodborne pathogens that can make people sick. That’s a given. Yet, to be able to sell your food as organic, you have to follow specific rules and farming practices, some of which require keeping soil in good condition without the use of synthetic fertilizers or pesticides and steering clear of genetically modified seeds.

The bottom line is that consumers want to know the food has been raised in a way that doesn’t harm the environment or potentially poison them. Or get them sick. In other words, you have to deal with two sets of regulations —and two sets of regulators. It’s not an easy task to juggle by anyone’s reckoning. Not to mention the time and cost of doing this.

With that in mind, the USDA recently awarded a $3.5 million USDA Organic Agriculture Research and Extension Initiative (OREI) grant to help reduce food safety barriers for organic specialty crop growers.

Specialty crops are fruits and vegetables, tree nuts, and dried fruits grown to be used by people for food or medicinal purposes.

In contrast, commodity crops are not grown for direct consumption but for sale to a commodity market. The most common commodity crops in the United States are corn, soybeans, and wheat. They are often used for animal feed or can sometimes end up in human food by being processed as fillers and sweeteners. For the most part, these are the crops that get federal subsidies.

Why the grant?’
Through discussions with The Organic Center (https://www.organic-center.org), the Organic Trade Association (ota.com), and people who have a vested interest in the organic industry, it became apparent that food-safety management was particularly challenging for organic farmers for various administrative and operational reasons, said Amber Sciligo, The Organic Center’s director of science programs.

With that reality before them, The Organic Center put together a team of scientists and food safety experts to submit a grant proposal that would allow for a national needs assessment to be conducted. From there, based on that assessment, it would allow for developing a research program to address the most significant challenges identified in the needs assessment.

The planning grant was awarded, and Sciligo and her co-lead, Dr. Patrick Baur, assistant professor in sustainable agriculture and food systems at the University of Rhode Island, conducted the national needs assessment.

In that assessment, they found that most organic growers surveyed who currently or had previously held pre-harvest food safety certifications reported administrative or operational barriers in complying with the National Organic Program (NOP) and food safety standards.

Some organic growers pointed to compliance costs, water testing for microbial pathogen contamination, effects of livestock proximity, record keeping, and the food safety risk of compost and other organic soil amendments as the most significant barriers to meeting NOP and food safety requirements.

While compost — the result of the natural breakdown of leaves, manures, and other organic materials— is a rich source of nutrients, if not managed right, it can be a potential source of food-borne pathogens such as Salmonella and E. Coli as well as other bacteria, viruses, and parasites.

Managing compost involves making sure the compost pile is hot enough to kill the pathogens and also turning the compost pile at suitable intervals so all the components reach a high enough temperature to kill the pathogens. Not surprisingly, this can be a time-consuming and complicated process that calls for due diligence to ensure the pathogens and other harmful components are killed before the nutrient-rich compost is applied to the soil where crops will be grown.

Some of the grant money will be used to develop a “tool” farmers can use for compost in a way that ensures it can be used to enrich the soil where crops are grown safely.

The major concern
Sciligo clarified that this new grant did not arise from concerns about food safety in organic produce production.

“The major concern here is not that organic farmers won’t continue to grow food safely but rather that they won’t continue to grow certified organic food,” she said.

“To ensure that we can keep growing the amount of organic acreage in the US, we are trying to alleviate barriers that farmers face in complying with food safety and organic regulations — we don’t want them to have to choose.”

She said in the case of limited resources such as money, time, and knowledge. “we’ve heard farmers say that they will choose to get certified for their food safety management over organic certification. But we want organic farmers to be able to remain certified while also satisfying food safety requirements.” 

“We have robust policies designed to deliver safe, organic food through the National Organic Program and the Food Safety Modernization Act,” Baur said. “But on the ground, these policy worlds don’t always speak the same language or work together. The burden falls on organic farmers to deal with all the resulting tensions.”

He said they’re developing new communication and training tools aimed at the fruit and vegetable sector “to build a shared language between organic agriculture and the food safety community and help them work better together.”

With that in mind, Baur said that holding regional workshops that will allow farmers and regulators from both programs to share their concerns and questions will do a lot to get the players on the same page.

The workshops are slated for 2026 and 2027. They will be in the four USDA Sustainable Agriculture Research and Education (SARE) regions, with highly active organic regions like the West having more than one workshop.

The Organic Center will also host two webinars for organic certifiers and food safety auditors in 2026 and 2027 to share the project’s results, explain how to use the decision-making tool for organic soil amendments, and preview a series of online training modules.

“We expect that challenges to comply with food safety regulations and NOP regulations simultaneously will likely vary by crop and region as food safety risks are impacted by things like climate and typical operation scale and crop composition,” Sciligo said. 

“It will be good for food-safety regulators to know more about the parts of the National Organics Program that cause tension and for the organic program certifiers to know more about the food-safety requirements, said Baur. “It’s all about filling the gaps. We must recognize when the two may be speaking past one another.”

This is important, he said, because while organic demand is increasing, organic acreage is not. 

According to an article in the Associated Press, over the past several decades, demand for organics has increased so fast that it has begun outstripping the supply produced in the United States. With that came the realization that even though consumers are willing to pay higher prices for organic food, the challenge is convincing enough farmers to get past their apprehensions about going organic, especially considering the extra revenue it can bring in.

Also to keep in mind is the growth of organic produce imported from other countries into the United States.

In 2021, domestic production of organic products — fruits, vegetables and herbs — added up to 2,035 million pounds, according to ProducePay. But the amount coming into the U.S. from other countries came to 1,684 million pounds.

In the U.S., the main organic produce was apples (31.1 percent), strawberries (9.5 percent), oranges (6.9 percent), romaine lettuce (6.7 percent), and potatoes (6.2 percent. In the case of trade, the most imported organic produce were bananas (53.1 percent), avocados( 7.7 percent), mangoes (5.8 percent), blueberries (5 percent), and squash (4.3 percent). The most exported were apples (80 percent), pears (14.4 percent), cherries (4.0 percent), dried onions (1.5 percent) and potatoes (0.2 percent).

The consumer and ag’s voice
“I think it’s a good thing,” said Tom Kennedy, a consumer and an organic gardener from Bellingham, WA. “I’d like to see all food organic. We need more organic acreage.”

He also pointed to earlier times when it was common for farmers to use many chemicals.

“No one thought twice about it then,” he said. “But those chemicals can get people sick and into the soil and the air.

As for him, he said he eats organically whenever he can “because it’s healthier.”

“The more we can explain the regulations, the better,” said Linda Neunzig, a livestock farmer and also the agriculture coordinator for Snohomish County. “ It will help alleviate any misunderstandings. Having a common understanding is always a good thing.”

But she acknowledged that it can be a “spiderweb” to figure it all out.

Currently, she raises only livestock, but in the past, she also grew to produce that she raised organically and sold directly to customers.

“I never got certified organic,” she said. “There was too much cost and record keeping involved.”

When referring to the grant, Baur said that at the end of the day, the goal is to serve the consumers’ best interests. 

“We’re confident this will have real value,” he said.

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ECDC reveals key foodborne pathogen data for 2022

Food Safety News - Mon, 02/12/2024 - 00:01

More details about the impact of seven kinds of foodborne infections in Europe in 2022 have been released.

The reports cover Campylobacter, Salmonella, Yersinia, Shiga toxin-producing E. coli (STEC), Listeria, Shigella, and Hepatitis A. They were published by the European Centre for Disease Prevention and Control (ECDC).

Listeria and STEC are increasing in Europe and the European Economic Area (EEA), and in 2022, they were at higher levels than before the COVID-19 pandemic. 

For listeriosis, one explanation for this trend is the growing elderly population, who are at higher risk of severe disease. The rise in STEC cases is partly due to a change to more sensitive genetic methods, which can detect the bacteria more easily, said ECDC.

No major increase was observed for Salmonella and Campylobacter, which typically cause the most infections annually.

Campylobacter and Salmonella findings
Salmonellosis, campylobacteriosis, and shigellosis cases are still below pre-pandemic numbers. One explanation might be a change in behavior after the pandemic, such as people working from home, eating out less frequently, and a decrease in traveling, said ECDC.

In 2022, 30 countries reported 140,241 confirmed cases and 35 deaths from campylobacteriosis. Czech Republic and Luxembourg had the highest notification rates, while Bulgaria, Greece, Poland, and Romania had the lowest. Germany had the most cases, with almost 43,500. A total of 255 outbreaks were reported to the European Food Safety Authority (EFSA) by 17 countries, involving 1,097 cases and 83 hospitalizations.

For Salmonella, 65,967 laboratory-confirmed cases were reported, and 81 were fatal. The highest notification rates were in the Czech Republic, Slovakia, Malta, Hungary, Croatia, and Spain, while Portugal, Bulgaria, and Latvia reported the lowest. France had the most cases, with 11,162.

Of 39 outbreaks, 24 were multi-country. Salmonella Mbandaka and Virchow outbreaks were linked to chicken meat, a Salmonella Senftenberg outbreak to cherry-like tomatoes, a Salmonella Agona outbreak to cucumbers, a Salmonella Ball outbreak to undercooked hamburgers, and a Salmonella Schwarzengrund outbreak to black pepper. Goat’s cheese and milk caused a national Salmonella Ajiobo outbreak, and no sources were found for the Salmonella Pomona and Blockley outbreaks.

Salmonella Enteritidis accounted for 395 of 513 outbreaks reported to EFSA. Eggs and egg products remain the most common source.

In detail on Listeria and E. coli
Notification rates for listeriosis and yersiniosis in 2022 were the highest in more than 10 years. For STEC infections and STEC-associated hemolytic uremic syndrome (HUS) cases, higher rates were only reported in 2011, when there was a sizeable multi-country outbreak.

In 2022, 30 countries reported 2,770 confirmed listeriosis cases. Germany, France, and Spain had the most cases, but Denmark, Finland, and Sweden had the highest incidence rates.

Of four multi-country incidents, two were linked to processed meat products and one each to salmon and almond milk cheese. The analysis found that although multi-country clusters tend to be small and affect only a few countries, they often persist for several years, even decades.

Listeria monocytogenes was behind 17 strong-evidence and 18 weak-evidence outbreaks that affected 296 people, with 242 hospitalizations and 28 deaths, according to EFSA. This was the highest since the agency started collecting data.

For STEC, 29 countries reported 8,565 confirmed cases. Denmark, Germany, and Ireland accounted for almost half of these. Germany had the most, with 1,873. Denmark, Ireland, Malta, and Liechtenstein had the highest notification rates.

The six most frequent E. coli serogroups were O157, O26, O103, O146, O145, and O91. Five multi-country clusters, all O157, were reported to ECDC. Seventy-one outbreaks were reported to EFSA, including 37 in France. Poland recorded an E. coli O104 outbreak with 16 cases, five hospitalizations, and one death, but the source was unclear. It is the first E. coli O104 outbreak in Europe since 2011.

Overall, 28 people died, and 20 of them had hemolytic uremic syndrome (HUS). For cases with HUS, O26 was the top serogroup, followed by O157, O80, and O145.

A sharp decline in Hepatitis A cases has been evident in Europe over the past five years. Contributing factors include preventive measures such as good hand hygiene, increased vaccine uptake among at-risk groups, and better awareness of transmission.

In 2022, 30 countries reported 4,548 cases. Transmission can occur through contaminated food and water or via person-to-person contact. Hungary had the highest notification rate, followed by Croatia, Bulgaria, and Romania. Romania had the most cases, with 917, followed by 705 in Germany and 533 in Hungary.

Six outbreaks were recorded. In one cluster, epidemiological and microbiological data suggested human-to-human transmission and possibly also transmission via contaminated frozen berries. By September 2022, more than 300 cases were identified in six EU countries and the UK.

Two other clusters were linked to frozen fruit, possibly berries. The source of infection for two multi-country clusters was not found, but food was suspected. Another cluster involving at least 23 people in one EU country and New Zealand was reported. Information from patient interviews and traceback investigations identified frozen berries as the suspected vehicle.

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Scientists analyze reasons for rise in mild E. coli infections

Food Safety News - Sun, 02/11/2024 - 00:03

A study has shown increased detection of mild E. coli infections and revised lab testing practices in Australia which may lead to changes in public health response.

In Queensland, 31 of 96 Shiga toxin‒producing E. coli (STEC) cases during 2020 to 2022 were reported by a specialty pathology laboratory for alternative health practitioners.

In Australia, laboratory-confirmed STEC, based on isolation by culture or detection of Shiga toxin genes by nucleic acid testing of feces, is a notifiable condition. In 2022, the national notification rate was 3.2 cases per 100,000 population in Australia and 0.6 cases per 100,000 population in Queensland. All reported STEC cases are investigated to identify a source of infection.

The frequency of asymptomatic STEC patients increased in Queensland from 2 percent in 2018 to 2019 to 29 percent in 2022. Asymptomatic means there are no symptoms.

Scientists found that an increasing number of cases had been reported from a specialty pathology laboratory (SPL) in the state of Victoria that services healthcare providers, including alternative health practitioners such as naturopaths and nutritionists.

STEC case data was extracted from the Queensland Health Notifiable Conditions System database and case report forms for January 2020 to December 2022. Findings were published in the journal Emerging Infectious Diseases.

STEC case management
SPL diagnosed STEC by doing multiplex PCR for enteric pathogens on fecal samples from patients. STEC confirmation and characterization of culture-positive isolates was then done by the Microbiology Diagnostic Unit Public Health Laboratory at the University of Melbourne.

The 31 SPL-reported patients were more commonly female compared with other pathology labs. Of the SPL-diagnosed cases, 23 of 27 had stool testing requested by alternative health practitioners, a naturopath or a nutritionist and four were requested by medical practitioners.

The other 65 cases were from other pathology labs that provide services for medical practitioners only. More patients given a diagnosis by these labs were symptomatic, experienced bloody diarrhea, and were hospitalized compared to SPL-diagnosed cases.

Hemolytic uremic syndrome (HUS) was reported in cases from other pathology labs, among children and older adults aged from under 1 to 85. Serotypes O111, O157, O26, and O145 and genes known to cause severe disease were higher for those diagnosed by other pathology labs.

The investigation provided insight into the increasing detection of mild STEC infection and changes in lab practices, including testing requests by alternative health practitioners.

“Management of STEC cases requires resources for follow-up and testing of both symptomatic and asymptomatic patients and their contacts. Reports of asymptomatic cases and changes in testing practices, as shown by this study, suggest a need to revise existing guidelines for the management of STEC cases on the basis of clinical manifestations, laboratory testing, identification of risk-groups, and available resources,” said scientists.

Food irradiation consultation
Meanwhile, Food Standards Australia New Zealand (FSANZ) has called for comments on a food irradiation proposal.

The application by Steritech seeks to increase the maximum energy level for machines generating X-rays used to irradiate food, from 5 megaelectronvolts (MeV) to 7.5 MeV, provided the X-ray target of the machine source is made of tantalum or gold.

There will be no change to the absorbed dose of irradiation in foods, according to Steritech.

FSANZ believes there are no safety concerns associated with the irradiation of currently permitted commodities at already approved absorbed doses. Existing requirement for mandatory labeling of irradiated foods will continue to apply.

Regulations in the United States, Canada, and South Korea allow increased energy of the electron beam up to 7.5 MeV to generate the X-rays, and the use of tantalum or gold as the X-ray target material to irradiate food.

The deadline to respond is March 15 and more details can be found by following this link.

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