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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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Two HUS-related deaths recorded in Argentinian province

Food Safety News - Sat, 02/10/2024 - 00:03

Two children have died in a province in Argentina with Hemolytic Uremic Syndrome (HUS) so far in 2024.

The Ministry of Health of Córdoba said that in the first four weeks of the year, seven cases of HUS and two deaths were reported, with no link between them. HUS is a severe complication associated with E. coli infections that causes kidney failure. 

All patients were younger than 7; six were male, and one was female. Four lived in Córdoba, while one each came from Río Cuarto and San Justo. One case was from Buenos Aires but visited Córdoba.

All required care and hospitalization in different health centers. While five of them were discharged, the patients from Río Cuarto and Buenos Aires died.

Ongoing problem
From January to November 2023, 18 cases of HUS were registered in the province of Córdoba, a figure lower than the 27 cases in the previous year.

Of the 18 confirmed cases, 16 were children younger than 5. The most affected age group was between 2 and 4, with 11 cases. In total, 12 were male and six were female.

Every year on August 19, Argentina marks a national day to raise awareness about HUS and how to prevent the disease.

Authorities reminded people of the need to pay attention to food handling and conservation, wash their hands frequently, and only use safe water.

Health officials said early consultation was essential in children with gastrointestinal symptoms, especially diarrhea or vomiting. They urged people to avoid self-medication or administering home remedies so that professionals can provide care and any appropriate follow-up to patients.

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Keep chili warm and cold foods cold; for a safe game day buffet stay out of the danger zone

Food Safety News - Sat, 02/10/2024 - 00:01

Safely serving friends and family during the big game is a win for everyone; don’t fumble it this Super Bowl Sunday. Whether you’re ordering delivery or preparing and serving food to guests, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has some gameday plans to keep your Super Bowl from being intercepted by foodborne illness.

Chili is a favorite for game day but must be served with caution.

“Harmful foodborne illness-causing bacteria will not multiply at temperatures above 140 degrees Fahrenheit, which is why we recommend keeping hot foods hot if they will be held longer than 2 hours,” says Meredith Carothers, public affairs specialist at the Food Safety and Inspection Service. “The quality may start to diminish if it is in there for an extended period, but you can make it the duration of the Super Bowl with chili on ‘low’ or ‘keep warm.’”

So here’s the verdict regarding chili food safety: You can leave it in the slow cooker for hours after it’s done cooking if the cooker is set to the “low” or “keep warm” setting.

Remember to set a timer if you don’t want to keep your chili in a slow cooker during the game and instead put it in a dish on the snack table.

“If the chili is not in a slow cooker that is on ‘low’ or ‘keep warm,’ it will need to follow the two-hour rule,” Carothers says. “When perishable foods are in the ‘danger zone,’ when the temperature range is between 40 to 140 degrees, foodborne-illness bacteria can reach dangerous levels after two hours.”

Many other foods will be on game day menus, and most are subject to a few rules to maintain their safety.

“Super Bowl parties are a fun time for people to unwind and enjoy the big game, but food safety must remain a top priority,” said USDA Under Secretary for Food Safety Dr. Emilio Esteban. “Simple steps like not leaving food out at room temperature for more than two hours or keeping hot foods hot and cold foods cold can help keep your friends and family safe.”

Follow these USDA tips to avoid getting caught offside with food safety this Super Bowl Sunday.

Deliveries and Takeout Foods

If you’re ordering takeout earlier in the day before the big game, ensure someone is there to get the food on time. Place any food that is not being eaten immediately in the refrigerator. When storing leftovers, divide them into smaller portions and place them into small, shallow containers. Perishable foods at room temperature must be eaten within two hours after being cooked.

Stay in the In Zone, not the Danger Zone.

If you’re serving food to groups, follow the two-hour rule. When perishable foods sit in the Danger Zone (temperatures between 40 degrees F and 140 degrees F) for more than two hours, bacteria can multiply rapidly. Meat and poultry must be refrigerated or frozen within two hours of sitting out on a counter in the Danger Zone. 

If you want to enjoy the big game and serve food longer than two hours, keep hot and cold foods cold. Hot foods must be kept at 140 degrees F or above using warming trays, chafing dishes, or a slow cooker. Cold foods must be kept at 40 degrees F or below. To keep them cold, serve them in smaller portions and refill them, or place the food in containers and nestle them in ice.

Don’t Let Leftovers Sit on the Sidelines

Your Super Bowl leftovers will be safe in the refrigerator for three to four days. Reheat leftovers to the safe internal temperature of 165 degrees F as measured with a food thermometer. Reheat liquid foods like soups and sauces to a boil. Tasting food to determine its safety is dangerous. When in doubt, throw it out!

Always Remember the Four Steps to Food Safety

  • Clean—Wash your hands for at least 20 seconds before, during, and after meal preparation. Clean and sanitize surfaces often with soap, water, and sanitizer. In a recent USDA study, 96 percent of handwashing attempts failed due to missing all the necessary steps.
  • Separate—Use separate cutting boards: one for raw meat and poultry and another for fruits and vegetables. Keep raw foods separate from ready-to-eat foods and utensils.
  • Cook—Using a food thermometer, cook meat and poultry products to a safe internal temperature.
  • Chill—Place foods that are no longer being eaten back into the refrigerator or freezer within two hours of sitting out at room temperature.

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Publisher’s Platform: What’s up with Listeria and Cheese

Food Safety News - Fri, 02/09/2024 - 21:00

As of February 6, 2024, a total of 26 people infected with the outbreak strain of Listeria have been reported from 11 states: Arizona 4, California 8, Colorado 4, Florida 1, Georgia 1, Nevada 1, North Carolina 1, Oregon 1, Tennessee 2, Texas 2, Washington 1. Two deaths have been reported, one from California and one from Texas.

Illnesses started on dates ranging from June 15, 2014, to December 10, 2023. Of 26 people with information available, 23 have been hospitalized. 

Among people who are pregnant, Listeria can cause pregnancy loss, premature birth, or a life-threatening infection in their newborn. In this outbreak, two people got sick during their pregnancy and one person had a pregnancy loss. There are also two newborns in the case count for this outbreak because Listeria can be passed to newborns during pregnancy.

State and local public health officials are interviewing people about the foods they ate in the month before they got sick. Of the 22 people interviewed, 16 (73%) reported eating queso fresco, cotija, or other similar cheeses. Among people who remembered specific brands, three people who got sick between 2014 and 2022 reported Don Francisco brand queso fresco or cotija. Don Francisco is one of the brands of recalled cheeses.

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS).

WGS showed that bacteria from sick people’s samples from 2014 to present are closely related genetically. This suggests that people in this outbreak got sick from the same food.

In January 2024, the Hawaii State Department of Health’s Food and Drug Branch collected a sample of aged cotija cheese product made by Rizo-López Foods during routine sampling. Testing identified the outbreak strain of Listeria in the product.

FDA conducted inspections at the Rizo-López Foods facility and collected food and environmental samples for testing. FDA found the outbreak strain of Listeria on a container where cheeses are kept before they are packaged.

On January 11, 2024, Rizo-López Foods, Inc. recalled the aged cotija cheese product after Hawaii state officials found Listeria in it.

On February 6, 2024, Rizo-López Foods, Inc. recalled all cheese and other dairy products made in their facility. They have also temporarily stopped producing and distributing these products while their investigation is ongoing.

  • Campesino
  • Casa Cardenas
  • Don Francisco
  • Dos Ranchitos
  • El Huache
  • Food City
  • La Ordena
  • Rio Grande
  • Rizo Bros
  • San Carlos
  • Santa Maria
  • Tio Francisco
  • 365 Whole Foods Market

Additional products recalled concerning a decade-long outbreak of Listeria infections

Food Safety News - Fri, 02/09/2024 - 17:35

The Food and Drug Administration has been notified of additional recalls for products made with or containing recalled dairy products from Rizo Lopez Foods Inc. Products from Rizo Lopez have been traced to a decade-long outbreak of Listeria infections that has sickened 26 people and killed two. For additional information about the outbreak investigation, click here.

In addition to the products listed below, items sold by Costco, Trader Joe’s, and other stores have been recalled.

For photos of some recalled products, click here and scroll down. Recalled products include:

  • BrightFarms, Inc. recalled Southwest Chipotle salad kits. The product was only sold to retailers in DE, MD, ME, MA, NH, NJ, NY, NC, PA, VT, VA, and DC
  • Ready Pac Foods, Inc. recalled the following salad kits:
    • Marketside Southwest Chopped Kit and Marketside Bacon Ranch Crunch Kit sold to Walmart stores in AZ, CA, CO, CT, DE, HI, MA, MD, ME, MT, NH, NJ, NM, NY, PA, RI, SD, TX, VT, and WY
    • Ready Pac Bistro Fresh Mex Chopped Kit sold to WinCo stores in AZ and CA
    • Ready Pac Bistro Queso Crunch Salad Kit sold to Costco stores in CA, NV, HI
  • Fresh Express recalled the following salad kits:
    • Marketside Southwest Chopped Kit sold at retailers in AL, FL, and GA
    • Fresh Express Salsa! Ensalada Salad Kit sold at retailers in CA, ID, UT, WA
  • Dole Fresh Vegetables, Inc. recalled Dole Chopped Kit Avocado Ranch, Dole Chop Kit Avocado Ranch (Chop Kit Ranch A L’Avocat), Dole Premium Kit Southwest Salad, Dole Cajun Ranch Chopped Kit, Dole Premium Kit Endless Summer, Dole Supreme Kit Southwest Salad (Supreme Kit Salade Du Sud-Ouest), President’s Choice Southwest Salad Kit (Sud-Ouest Kit de Salade), and Marketside Chopped Salad Kit Bacon Ranch Crunch. Recalled salad items were sold in the states of AL, CA, CT, FL, GA, IN, KY, LA, MA, MD, MI, MN, MO, MS, NC, NV, NY, OH, PA, SC, TN, UT, VA, WA, and WI. Additionally, these salads were distributed in the following Canadian provinces: Alberta, British Columbia, New Brunswick, Ontario, and Quebec.   
  • Albertsons Companies recalled five Ready Meals and store-made taco kits that were available for purchase at the following banner stores: Albertsons, Carrs-Safeway, Eagle, Lucky, Pavilions, Randalls, Safeway, Shaw’s, Star Market, Tom Thumb, and Vons in AK, AZ, AR, CA, CO, ID, LA, ME, MA, MT, NE, NV, NH, NM, ND, OR, RI, SD, TX, UT, VT, WA, and WY.

On Feb. 8, 2024, The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a public health alert for:

  • Amazon kitchen, CHICKEN CHILE VERDE burrito with rice, black beans & Monterey jack because they contain recalled dairy products.

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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Bright Farms recalls salad kits because they contain recalled cheese linked to outbreak

Food Safety News - Fri, 02/09/2024 - 16:50

In response to a recall initiated by Rizo Lopez Foods, Inc. who produces and supplies cheese products, BrightFarms is recalling its Southwest Chipotle salad kit with best-by-dates from Dec. 31, 2023, through Feb. 22, 2024, because of potential contamination with Listeria monocytogenes in the Cotija Cheese, an ingredient found in the salad kits.

The Rizo Lopez Foods recall is in relation to a decade-long outbreak of Listeria monocytogenes infections that has killed two people and sickened 26 people. For more information on the outbreak investigation go to FDA Outbreak Investigation.

The affected cheese product in the Bright Farms product is contained in a fully enclosed and sealed plastic “masterpack” inside the salad kit and contains a best-by-date through March 27, 2024. The product comes in a clear, plastic container. Information about the “best by” date, UPC can be found at the bottom of the package. 

Consumers who have purchased the affected products should dispose of the “masterpack” containing the Cotija cheese or discard the full salad kit and present a photo of the product, receipt, or reference their loyalty card history at their place of purchase for a full refund. Retailers have been instructed to remove all recalled products from store shelves.

The recalled products were distributed to retailers in the following states: Delaware, Maryland, Maine, Massachusetts, New Hampshire, New Jersey, New York, North Carolina, Pennsylvania, Vermont, Virginia, and Washington D.C.

ProductOunceUPC CodeBest-By DateBrightFarms Southwest Chipotle Crunch Kit5.85oz8-50051-82500-412/31/23 – 2/22/24

As a result of this recall, the company has temporarily suspended distribution of the Southwest Chipotle salad kit.

Consumers with questions are encouraged to call 866-857-8745 or email info@brightfarms.com with the subject line: Recall.

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

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

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

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

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

Norway solves outbreak involving young children

Food Safety News - Fri, 02/09/2024 - 00:05

Norwegian officials have solved a Bacillus cereus outbreak that affected more than 20 young children.

Several infants aged 5 to 6 months old became ill between November 2023 and January 2024 after eating a type of porridge.

Tveter Gård Foredling withdrew several Den Sorte Havre branded products aimed at children in January. Items were sold at Many stores across the country. After this action, no further cases have been reported.

The Norwegian Food Safety Authority (Mattilsynet) received 23 reports of children falling sick and vomiting after eating products from Den Sorte Havre.

The Norwegian Food Safety Authority, the manufacturer, the Veterinary Institute, the Norwegian Institute of Public Health (FHI), and the Norwegian University of Life Sciences (NMBU) all worked on the possible reasons why children were ill.

Unusual outbreak
Laboratory testing was done on samples taken from products at the homes of affected families. Investigations discovered toxins produced by Bacillus cereus. In some samples, the amount was high enough to cause the symptoms experienced by children. The common ingredient in implicated products was black oats from the same raw material batch.

“This outbreak is unusual, as we know which foodstuff has made these children ill, but have had to search for why the food caused illness. Usually, it is the other way around; we search for food contaminated with the infectious agent the patients have become ill from,” said Taran Skjerdal, senior researcher in food safety at the Veterinary Institute.

Efforts are ongoing with the company to find out where bacterial toxins may have formed in the production process.

Under the right conditions, Bacillus cereus can multiply in grains and foodstuffs, as it produces spores highly resistant to heat. Spores will grow under certain conditions and toxins can develop. Usually, Bacillus cereus food poisoning causes vomiting shortly after ingesting contaminated products and lasts up to a day.

Sick children have recovered.
Interviews of 12 parents by FHI revealed that children who fell ill vomited repeatedly one to two hours after eating the products. One child was a few months older than the others and did not vomit but had diarrhea after eating the product.

Sick children live in eight different parts of the country. Cases had eaten from three of five products aimed at children from Den Sorte Havre. Ten children had contact with health services due to their symptoms, but none were admitted to hospital. All of them have now recovered.

Symptoms described in the children were similar to those caused by other toxin-producing bacteria such as Staphylococcus aureus and Clostridium perfringens. The latter was ruled out because the toxin it forms cannot withstand the heat with which grain is treated before milling.

Scientists discovered toxins from Bacillus in several samples, but there were indications of toxins from Staphylococcus in one sample.

The Norwegian Food Safety Authority asked consumers to throw the recalled products away or to return them to the store for a replacement.

The five recalled products include a starter porridge, apple and banana oatmeal, and porridge for 1 to 3-year-olds. All batch and lot numbers and best-before dates were affected.

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Town’s vote to end city restaurant inspections will occur without a survey

Food Safety News - Fri, 02/09/2024 - 00:03

The City Council in Lewiston, ME, will still vote next month to end local restaurant inspections, but there will not be any survey of businesses before then.

Lewiston currently inspects restaurants in the city under an agreement with the state.  But the paperwork is ready to blow up that agreement if the City Council opts to take the action in March.

At the same time, the City Council is ready to terminate budget authority for restaurant inspections and eliminate the sanitarian position that conducts restaurant inspections.

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 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.

The Lewiston City Council on March 19 is still looking at firing its veteran restaurant inspector and letting the state take over restaurant inspections in the city.  

But in an immediate political reaction, the city put its long-time and respected Code Enforcement Director, David Hediger, on administrative leave and prepared to axe Louis Lachance, who inspected DaVinci’s.

Mayor Carl Sheline wanted the City to survey businesses about code enforcement, but the Council nixed that idea.  A Maine’s public employee union spokesman said the suggested survey was “disgusting and unethical.”

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Irish research shows high confidence in the safety of food

Food Safety News - Fri, 02/09/2024 - 00:01

Industry and consumer research by the Food Safety Authority of Ireland (FSAI) has revealed strong confidence in food safety measures.

Consumers believe that food safety in the country has improved in the past five years, with some 9 in 10 people saying food in Ireland is safe.

Surveys were undertaken with nationally representative samples of decision-makers in the food industry and of adults in Ireland in October and November 2023. They covered attitudes on food safety, sustainable food, and food safety regulation. A total of 612 consumers and 200 industry representatives were interviewed.

Regarding consumer trends, 35 percent order takeaway food at least weekly. While more than half check and adhere to use-by dates, a further 40 percent said that while they check them, they don’t always follow expiry dates.

Pamela Byrne, FSAI CEO, said results indicate strong trust in food safety amongst industry and consumers. 

“Our research shows that confidence is high in the safety of our food in Ireland, something which is felt both by consumers and businesses, and is a reflection of the high standards in place by all those in the wider food industry,” she said.

Industry views
The survey with businesses revealed high confidence levels in food safety measures for the Irish food industry and those working in a specific sector, with nearly 9 out of 10 feeling confident in food safety standards. Industry cited carcinogenic or cancer-causing chemicals as a worry, with 1 in 3 listing them as a concern, followed by pesticides and antibiotic residues.

Industry food safety concerns have been reduced due to perceived robust regulations, increased knowledge of food safety procedures, and good controls by inspectors.

Findings highlighted that numerous issues remain for businesses despite increased confidence in food safety. Food allergens, food hygiene, handling, and food poisoning rank as the main worries for Irish firms, with over a third listing these in their top three concerns.

Research showed that more than 3 in 4 food companies cited increased business costs as the top issue affecting the industry. This is followed by concerns over the availability of staff at 46 percent.

Companies also see FSAI as having a role in supporting a move to more sustainable food production without compromising food safety.

One in five businesses said sustainability initiatives make adhering to food safety regulations harder. Still, most believed that supplying food sustainably would not impact meeting such rules.

Hildegarde Naughton, Minister of State responsible for public health, wellbeing, and the National Drugs Strategy at the Department of Health, said: “Our science and evidence-based approach to food safety maintains the integrity of, and trust in our food chain. It is reassuring that this new research shows consumers believe that food safety in Ireland has improved in the past five years.” 

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Simply Fresh recalls dip made with ingredients recalled in connection with deadly outbreak

Food Safety News - Thu, 02/08/2024 - 20:52

Simply Fresh Foods LLC is recalling black bean 6 layer dip because of potential contamination with Listeria monocytogenes.

The dip was sold nationwide in Canada under the Rojo’s brand, according to a recall notice posted by the Canadian Food Inspection Agency.

The product was made using ingredients recalled by Rizo López Foods Inc. in association with an outbreak investigation in the United States.

Consumers can use the following information to determine whether they have the recalled dip.

BrandProductSizeUPCCodesRojo’sBlack Bean 6 Layer Dip2 x 1.13 kg0 44276 01842 0BB: 24 FE 06; 24 FE 14; 24 FE 23; 24 FE 29; 24 MR 07; 24 MR 14; 24 MR 15

About Listeria infections
Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious 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 the possible Listeria exposure.

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

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

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

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

Maine restaurant worker with hepatitis A exposed customers for more than two weeks

Food Safety News - Thu, 02/08/2024 - 18:25

The Maine Center for Disease Control and Prevention (Maine CDC) has identified a case of hepatitis A in a Westbrook food service worker. Hepatitis A is a contagious liver disease caused by the hepatitis A virus. It can spread through person-to-person contact or by consuming contaminated food or water.

The individual worked during their infectious period at Legends Rest Taproom and Paper City BBQ, both located at 855 Main St., Westbrook on the following dates:

  • January 14
  • January 17-21
  • January 24-28
  • January 31
  • February 2-4

Anyone who dined in or ordered takeout from these locations during these dates could be at risk for hepatitis A infection. The proprietors are working closely with the Maine CDC, and there is no concern about ongoing exposure outside these dates.

You can prevent getting hepatitis A with a vaccine, and those exposed to hepatitis A can avoid getting sick if they get the vaccine within 14 days of the exposure. The hepatitis A vaccine is a two-dose series. After one dose, at least 94 out of 100 people become immune to the hepatitis A virus for several years. Getting the second dose ensures long-term protection.

Individuals who were potentially exposed should:

  1. Discard any leftover food bought at Legends Rest Tap Room and Paper City BBQ during the dates listed above.
  2. If eligible, get vaccinated.
    • If you ate or drank from these restaurants during these dates, get a hepatitis A vaccine within 14 days of the last time eating or drinking there.
    • If more than 14 days have passed, people who have not previously been vaccinated may still get the vaccine at any time to protect against future exposures.
    • Individuals who worked in the restaurants during these dates should get a hepatitis A vaccine within 14 days of their last date worked.
    • Ask your healthcare provider if you need hepatitis A immune globulin (IG) and the hepatitis A vaccine; certain people may need both.
    • If you are already vaccinated for hepatitis A, you are already protected. You do not need to get any additional hepatitis A vaccine doses now.
  3. If you ate, drank, or worked at these restaurants during any of these dates, watch for symptoms of hepatitis A for up to 50 days from the last day you were there. If you experience any of the symptoms listed below, seek medical attention.
    • feeling tired
    • low or no appetite
    • stomach pain
    • nausea
    • diarrhea
    • dark-colored urine
    • jaundice (yellowing of the skin and eyes)
    • fever
    • joint pain

Symptoms begin to show 15–50 days after exposure to the virus and can range from mild to severe. People who get very ill may need to go to a hospital, and their symptoms can last several months. Most children younger than six years old have mild or no symptoms.

Cases of hepatitis A in Maine have remained elevated since an initial increase in 2019. People at increased risk of becoming infected should protect themselves with a hepatitis A vaccine. For more information on hepatitis A, visit www.cdc.gov/hepatitis/hav/.

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Trader Joe’s, Costco and other stores recalling products made with cheese linked to Listeria outbreak

Food Safety News - Thu, 02/08/2024 - 16:54

Companies including Trader Joe’s and Costco are recalling products because they were made with cheese and other products linked to a deadly Listeria outbreak.

The cheese and other products causing the problem were produced by Rizo Lopez Foods of Modesto, CA. The company’s cheese has been determined by DNA typing to be the cause of a decade-long Listeria outbreak that has sickened at least 26 people and killed two, according to the Centers for Disease Control and Prevention. Rizo Lopez has recalled more than 60 of its products.

New recalls include foods sold at Trader Joe’s, Costco, H-E-B and Albertson’s after the company Fresh Creative Foods recalled various dressings, sauces and a meal kit. 

The Fresh Creative Foods products impacted by the recall include certain cremas, everything sauces, cilantro cotija dressing, poblano Caeser dressing, cilantro dressing and a street taco meal kit.

Item UPCItem NameSizeImpacted Use By Date Range71117.00489DON PANCHO CILANTRO LIME CREMA TWIN PACK2-pack of 32 oz bottles3/21/2024 – 4/4/202471117.00741DON PANCHO EVERYTHING SAUCE FIESTA 3 PACK3-pack of 12 oz bottles3/11/2024 – 3/26/202441220.94799HEB CILANTRO COTIJA DRESSING12 oz bottle1/13/2024 – 3/30/202441220.94807HEB POBLANO CAESAR DRESSING12 oz bottle1/14/2024 – 3/31/20243.64201TRADER JOES CILANTRO DRESSING12 oz bottle2/19/2024 – 5/14/202471117.12500DON PANCHO CHICKEN STREAT TACO EXPRESS MEAL KIT22 oz tray12/12/2023 – 3/17/2024

In addition to these products, Costco reported other items have been impacted by the recall. These include their Southwest Wraps, Chicken Street Taco Kits and Rojo’s 6 Layer Dip.

Trader Joe’s also issued an additional recall for other products that contained cotija cheese supplied by Rizo-Lopez Foods and therefore impacted by the outbreak.

PRODUCT NAMEPRODUCT SKUTrader Joe’s Chicken Enchiladas Verde58292Trader Joe’s Cilantro Salad Dress36420Trader Joe’s Elote Chopped Salad Kit74768Trader Joe’s Southwest Salad56077

The company reported the products have sold in their stores nationwide.

About Listeria infections

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

Also, anyone who has eaten any of the 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.

FSIS Issues Public Health Alert For Ready-To-Eat Poultry Products Containing FDA-Regulated Dairy Products That Have Been Recalled Due To Possible Listeria Monocytogenes Contamination

Food Product Recall - Thu, 02/08/2024 - 07:00
WASHINGTON, Feb. 8, 2024 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for ready-to-eat (RTE) poultry burrito products containing Food...

Mexico often linked to U.S. travel-associated outbreaks

Food Safety News - Thu, 02/08/2024 - 00:05

Researchers have analyzed travel-associated infections in people returning to the United States from abroad.

From 2017 to 2020, the Centers for Disease Control and Prevention investigated 41 multistate outbreaks of non-typhoidal Salmonella and Shiga toxin-producing E. coli (STEC) linked to international travel.

In the same time frame, CDC handled 470 domestic possible and confirmed multiple state outbreaks caused by Salmonella, STEC, and Listeria monocytogenes.

The CDC investigated 30 Salmonella and 11 STEC outbreaks linked to international travel. One thousand sixty-six illnesses occurred among residents of 49 states and the District of Columbia.

The study, published in the journal Epidemiology and Infection, provided details on infections related to travel abroad. It was acknowledged that the number of Salmonella and STEC illnesses was likely underestimated because of self-limiting infections that resolved before returning to the U.S.

Outbreaks linked to popular destinations
Salmonella outbreaks represented eight serotypes: Braenderup, Concord, Enteritidis, Muenchen, Newport, Strathcona, Thompson, and Typhimurium, and were associated with multiple regions. Most outbreaks were linked to destinations in Latin America and the Caribbean.

The 11 STEC outbreaks included four serotypes: O111, O157, O103, and O123/O186, and were all associated with travel to Mexico. Mexico was U.S. travelers’ most common foreign destination from 2017 to 2020.

Salmonella outbreaks ranged from four to 365 ill people, and STEC outbreaks from five to 12 cases. Outbreaks of Salmonella tended to occur year-round, while STEC outbreaks typically began in winter or spring.

Of the 1,066 illnesses, 982 were Salmonella infections. Patients ranged in age from less than one year old to 87. More than 550 were female, seven were hospitalized, and three people died.

STEC outbreaks involved 84 ill people. Patients ranged in age from less than 1 to 90 years old and 50 were female. One person was hospitalized, and another person died.

The age of people who died ranged from 17 to 82. Three had Salmonella Newport infections and one had an O103:H2 infection.

Improving hygiene and food safety standards
Of the 631 people with epidemiological information available, 437 reported international travel. 317 listed travel to Mexico and 81 to the Dominican Republic. All 62 people with STEC infections mentioned going to Mexico.

Salmonella Enteritidis caused all outbreaks linked to the Dominican Republic and Jamaica, and all Salmonella Newport and STEC outbreaks were linked to Mexico. A few outbreaks were linked to travel in Europe, Thailand, and the Philippines, and a Caribbean cruise.  

The study used people reporting international travel in the seven days before illness onset as exposure criteria to define travel-associated outbreaks. This may have resulted in the inclusion of people with domestically acquired infections or the exclusion of people with travel-associated infections due to shorter or longer incubation times. Single-state travel-associated outbreaks were not included as data was not available.

Scientists also looked at the antimicrobial resistance patterns of the travel-associated outbreaks.

Researchers said investigating illnesses among returned travelers and collaboration with international partners could result in implementing public health interventions to improve hygiene practices and food safety standards. 

“Our findings emphasize that an improved epidemiological understanding of enteric bacterial illnesses linked to international travel might provide insight into developing public health guidance for travelers and healthcare professionals as well as a better understanding of challenges other regions face to preventing enteric illnesses,” they added.

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Federal court puts an end to agriculture use of the pesticide dicamba

Food Safety News - Thu, 02/08/2024 - 00:03

A federal court has revoked approval of the weed-killing pesticide dicamba. The ruling means farmers may not have access to the popular pesticide during the upcoming growing season.

The drift-prone pesticide has damaged millions of acres of crops and wild plants every year since the Environmental Protection Agency (EPA) first approved it in 2017 for spraying on cotton and soybean crops genetically engineered by Monsanto (now Bayer) to survive what would otherwise be a deadly dose. 

The U.S. District Court of Arizona ruling in Tucson overturns the EPA’s 2020 reapproval of the pesticide, which included additional application restrictions that have nonetheless failed to prevent the ongoing drift damage.

“This is a vital victory for farmers and the environment,” said George Kimbrell, Center for Food Safety’s (CFS) legal director and counsel. “Time and time again, the evidence has shown that dicamba cannot be used without causing massive and unprecedented harm to farms and endangering plants and pollinators. The Court resoundingly re-affirmed what we have always maintained: the EPA’s and Monsanto’s claims of dicamba’s safety were irresponsible and unlawful.”

Since dicamba was approved for “over-the-top” spraying, its use has increased twentyfold. The EPA estimates 65 million acres (two-thirds of soybeans and three-fourths of cotton) are dicamba-resistant, with roughly half that acreage sprayed with dicamba, an area nearly the size of Alabama.  Farmers plant much of the unsprayed crops “defensively ” to avoid dicamba drift damage.

In the decision, the court canceled dicamba’s over-the-top use, holding that EPA violated FIFRA’s public input requirement before the approval. According to the court, this violation is “very serious,” mainly because the Ninth Circuit previously held that EPA failed to consider the severe risks of over-the-top dicamba in issuing the prior registration. 

The court outlined the massive damage to stakeholders who were deprived of their opportunity to comment, such as growers that do not use over-the-top dicamba and suffered significant financial losses and states that repeatedly reported landscape-level damage yet, in the same 2020 decision, lost the ability to impose restrictions more significant than those imposed by the federal government without formal legislative and rule-making processes. As a result, the court found “the EPA is unlikely to issue the same registrations” again after considering these stakeholders’ concerns.

The court also criticized the EPA’s assessment of the widespread harm caused by the 2020 registrations. Monsanto and the EPA claimed this “over-the-top” new use of dicamba would not cause harm due to its new restrictions on use. But the court found the EPA’s “circular approach to assessing risk, hinging on its high confidence that control measures will all but eliminate offsite movement, [led] to its corresponding failure to assess costs from offsite movement.” And instead, just as independent researchers had warned, the restrictions failed, and dicamba continued to vaporize and drift.

“I hope the court’s emphatic rejection of the EPA’s reckless approval of dicamba will spur the agency to finally stop ignoring the far-reaching harm caused by this dangerous pesticide,” said Nathan Donley, environmental health science director at the Center for Biological Diversity. “Endangered butterflies and bee populations will keep tanking if the EPA keeps twisting itself into a pretzel to approve this product just to appease the pesticide industry.”

Background
This is the second time a federal court has found that the EPA unlawfully approved dicamba. An earlier case resulted in a court of appeals overturning the agency’s prior approval of the pesticide. The EPA reapproved the same pesticide use in 2020, leading to the current lawsuit.

The ruling outlaws dicamba products sprayed over emerged soybeans and cotton crops that are genetically engineered to withstand the spray. Since 2017, the pesticide has caused drift damage to millions of acres of non-genetically engineered soybeans and orchards, gardens, trees, and other plants on a scale unprecedented in the history of U.S. agriculture. The pesticide also threatens dozens of imperiled species, including pollinators like monarch butterflies and rusty-patched bumblebees.

The EPA admitted in a 2021 report that its application restrictions to limit dicamba’s harm had failed, and the pesticide continued to cause massive drift damage to crops.

The U.S. Department of Agriculture estimates that up to 15 million acres of soybeans have been damaged by dicamba drift. Beekeepers in multiple states have reported sharp drops in honey production due to dicamba drift suppressing the flowering plants their bees need for sustenance. 

The plaintiffs are 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.

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

Sweden relaxes advice for groups at risk from Listeria

Food Safety News - Thu, 02/08/2024 - 00:01

Advice around Listeria in sliced fermented sausages and vegetarian sandwich toppings for vulnerable people in Sweden has been changed.

The Swedish Food Agency (Livsmedelsverket) has updated advice for individuals belonging to one of the risk groups for listeriosis. This includes pregnant women, elderly people, and those with weakened immune systems.

The new guidance is that people in at-risk groups may eat sliced fermented sausages, such as smoked midwest and salami, until their use-by date. This applies as long as products are stored according to the manufacturer’s instructions. Previously, it was advised that such individuals should only eat these products within a week of the packaging date.

A risk assessment found that Listeria multiplied slowly or not in fermented sausages at 4 degrees C (39.2 degrees F) and 8 degrees C (46.4 degrees F). This is because such products have a low pH and low water activity.

Revised advice also states that people in risk groups may consume vegetarian sandwich toppings intended to be eaten cold until the use-by date. The change is hoped to lead to less food waste and increase the options for vulnerable consumers.

A risk assessment showed that Listeria cannot multiply in most of these toppings at 4 or 8 degrees C. This is because they have a low pH and often contain preservatives, such as lactate, nitrite, or sorbate.

Changing consumer demand
The Swedish Food Agency said a review was done as pregnant women regularly asked it if it was safe to eat vegetarian sandwich toppings. Plus, interest in vegetarian and vegan food is growing.

In 2022, the Swedish Food Agency investigated the presence of Listeria in vegetable sandwich toppings. The study included 20 different products, and for each product, five samples from the same batch were analyzed, making a total of 100 samples, but Listeria was not detected.

The advice in Denmark, Norway, and Finland is for people in at-risk groups to eat sliced meats as soon as possible, well within the use-by date, and consume them quickly once the pack is opened.

While Listeria outbreaks and illnesses have been linked to vegetarian sandwich toppings in other countries, none have occurred in Sweden.

Advice on sliced cooked and smoked ham, sliced turkey, and sliced cooked sausage remains that these products should be eaten within one week of the packaging date. If it has been over a week, they can be eaten if sufficiently heated.

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

Taylor Farms recalls salad kits that contain recalled cheese linked to outbreak

Food Safety News - Wed, 02/07/2024 - 23:36

Taylor Fresh Canada Foods is recalling certain salad kits because of potential contamination with Listeria monocytogenes.

The salad kits were sold nationwide in Canada under two brands, Taylor Fresh and President’s Choice, according to a recall notice posted by the Canadian Food Inspection Agency.

These products were made using cheese recalled by Rizo-López Foods Inc. in association with an outbreak investigation in the United States.

Consumers can use the following information to determine whether they have the recalled kits.

BrandProductSizeUPCCodesPresident’s ChoiceChopped Mexican-Style Street Corn Salad Kit285 g0 60383 03491 7All best before dates up to and including 2024 FE 19Taylor FarmsMexican Style Street Corn Salad Kit (2 pack)2 x 335 g0 30223 06191 5All best before dates up to and including 24 FE 19

About Listeria infections

Food contaminated with Listeria monocytogenes may not look or smell spoiled but can still cause serious 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 the possible Listeria exposure.

Also, anyone who has eaten any of the 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.

Rocks in Trader Joe’s chicken rice pilaf spur public warning from USDA

Food Safety News - Wed, 02/07/2024 - 16:45

Multiple consumer complaints about rocks in a Trader Joe’s frozen chicken product have sparked a public warning from the USDA’s Food Safety and Inspection Service.

A recall has not been initiated because it is believed that the implicated product is no longer available for purchase, according to the warning notice.

The ready-to-eat frozen product was distributed to Trader Joe’s stores nationwide. The product has the establishment number “P-45322” inside the USDA inspection mark on its packaging. However, the warning notice did not include the product’s best or use-by date.

The frozen chicken product can be identified by the following label information: 14-oz. plastic packages containing “Trader Joe’s Chicken, Lentil, & Caramelized Onion Pilaf WITH SAFFRON BASMATI RICE, DARK CHICKEN MEAT, DATES & GOLDEN RAISINS.”

The product was manufactured from November 1, 2023, through January 19, 2024. 

There is concern that consumers may still have the product in their home freezers. One consumer reported a dental injury from consuming the product.

Consumers who have purchased these products are urged not to consume them. According to the warning notice, this product should be thrown away or returned to the place of purchase.  

Consumers with questions about the public health alert can call the producing establishment, Mama Vicky’s, at 818-583-0003.

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

Cinnamon producer named in outbreak of elevated lead levels in children

Food Safety News - Wed, 02/07/2024 - 16:20

The U.S. Food and Drug Administration has 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. To date, more than 400 children have been diagnosed with elevated levels of lead in their blood after eating the applesauce.

Three implicated brands have been recalled. They are Wanabana, Schnucks and Weis.

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 not in business at this time. 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. Some of the tests of cinnamon used to make the implicated applesauce showed 2,000 times the amount of lead considered safe.

“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 the FDA’s announcement.

“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. According to the U.S. FDA, the Ecuadoran investigation and legal proceedings to determine ultimate responsibility for the contamination are still ongoing.

Reports of elevated lead levels in children who ate the applesauce from the implicated pouches began in the fall of 2023. As of Feb. 5 this year, the FDA had not received any additional reports of “adverse events” linked to the applesauce. In January, the FDA was reporting 90 patients in the outbreak. 

The U.S. Centers for Disease Control and Prevention has also been investigating the outbreak of children with elevated levels of lead and as of Feb. 2 had received 100 confirmed cases, 277 probable cases, and 36 suspected cases for a total of 413 cases from 43 different states. The CDC and FDA use different reporting structures, and cases may overlap, so the agencies’ numbers should not be added together.

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

FSIS Issues Public Health Alert For Frozen Ready-To-Eat Chicken Pilaf Products Due to Possible Foreign Matter Contamination

Food Product Recall - Wed, 02/07/2024 - 07:00
WASHINGTON, Feb. 7, 2024 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns of a frozen ready-to-eat (RTE)...

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