Food Safety News

People in Schuyler County New York are again being warned not to consume unpasteurized, raw milk from Sunset View Creamer because of contamination with Campylobacter.

The new warning comes after the same pathogen was found in milk from the Odessa, N.Y., dairy in September 2023.

In its new warning, the New York State Department of Agriculture and Markets says one person has become ill after drinking raw milk from the dairy. The bacteria was found in raw milk from Sunset View Creamer in preliminary and followup testing.

The dairy is prohibited from selling raw milk until testing shows that the product is free from the bacteria. Anyone who has purchased raw milk from the farm should throw it away immediately.  

Anyone who has become ill after consuming raw milk from the dairy should immediately seek medical attention and tell their health care provider about their exposure to Campylobacter. Specific testing is required to diagnose infection from the pathogen because symptoms can mimic other illnesses. 

The Department of Agriculture is reminding consumers that raw milk does not have the protection pasteurized milk has. The pasteurization process involves heating milk to a specific temperature for a specific amount of time. This process kills the bacteria responsible for diseases like campylobacteriosis, listeriosis, salmonellosis, typhoid fever, tuberculosis, diphtheria, brucellosis, and more. Milk pasteurization is an internationally recognized means of preventing foodborne illness outbreaks.

Campylobacteriosis infections usually appear within two to five days after ingesting the bacteria and last for one week. Infection symptoms include diarrhea that is often bloody, fever, and stomach cramps. Nausea and stomach cramps could accompany the diarrhea. Campylobacteriosis can cause lasting complications, including irritable bowel syndrome, arthritis and temporary paralysis. People with compromised immune systems could develop a life-threatening infection if the bacteria spreads to the bloodstream.

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Jue Wei Food (Canada) Ltd. is recalling Kingwuu and T&T Kitchen brand meat and vegetable products because of Listeria monocytogenes contamination.

This recall was triggered by the company.

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

Recalled product: See the full list and product photos here.

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

The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. The CFIA is verifying that industry is removing recalled products from the marketplace.

Consumers should not consume, use, sell, serve or distribute recalled 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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Tama Corporation of Doral, FL is recalling 24-ounce containers of “Queso de Mano PAISA” because of contamination with Listeria monocytogenes.

The company was informed by the co-packer of their”Queso de Mano PAISA,” that a batch of 18 cases distributed in Salt Lake City, UT, was suspicious of Listeria monocytogenes contamination.  It has been confirmed that a sample from this batch is contaminated.

Recalled product:

• The recalled “Queso de Mano Paisa” was only sold in Utah, at Rancho Markets stores.
• The product is packaged in a 24-ounce plastic container. Recalled lot number is: 2420104. BEST BY MAY 16, 2024
• Lot code can be found on the clear plastic lid of the container. Product UPC: 838795000338.

As of the posting of this recall, no illnesses have been reported in connection with this problem.

Consumers who have purchased this product are urged not to consume it. This product should be thrown away or returned to the place of purchase.

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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Avian flu stopped the legalization of raw milk in Colorado this year. 

Or at least that’s why direct sales of unpasteurized milk fall short of getting anywhere, with only a week left in the legislative session, with big topics like property taxes likely to take up all the remaining time.

The bill officially died Thursday when it was laid over to the day after the current legislative session ends.

Avian flu leaped from poultry to cattle earlier this year, making headlines in March. This was when USDA officials detected the presence of the highly pathogenic avian flu in raw milk.

This brought the commercial pasteurization process — which raw milk doesn’t undergo — under scrutiny for killing harmful bacteria and viruses, including the avian flu.

The Colorado bill, SB24-043, saw only one hearing in January and collected hardly any testimony. There was no movement of the dime for the bill allowing the sale of raw milk directly to consumers from registered dairy farmers who follow certain new rules around labeling, storage, and transportation.

Colorado, where the Legislature is in the hands of Democrats, is a different test for raw milk advocates.

SB24-043 is sponsored by Democrat Sen. Dylan Roberts, elected from the 8th District in 2022. Also on the bill are the Democratic House Speaker Julie McCluskie and Republican Sen. Byron Felton of the 1st District. Prospects for SB24-043 seemed good when the session began

And it was widely expected that Colorado Gov. Jared Polis would enthusiastically sign SB24-043. Polis was a Food Freedom caucus member during five terms in the U.S. House.

But that’s all fallen apart.

It leaves Colorado with some of the country’s toughest regulations against raw milk. If you want unpasteurized milk in Colorado, you have to buy cow or goat shares.

The sponsors would have the public believe that concern about avian flu spreading to raw milk was why their bill was allowed to die.

However, SB24-043 was dead long before the latest round of concerns about the spread of avian flu.

It was dead by April 4 when SB24-026 was “Engrossed and ReEngrossed” into a Water Resources and Agriculture Review. Measure.

Sen. Roberts plans some interim study and bringing the raw milk bill back next year,

The bill was passed out of the Senate Agriculture and Natural Resources Committee with a 7-0 vote, but that was in January.  A raw milk inspection would have run $125,000.

During transport, raw milk would have to be kept at or below 40 degrees and violations would be $500 each. And labels would be required to call out increased risks of foodborne illnesses.

Roberts says the timing for a “food freedom” bill just wasn’t right this year

The Colorado Legislature will adjourn by May 8.

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The Food and Drug Administration sends warning letters to entities under its jurisdiction as part of its enforcement activities. Some letters are not posted for public view until weeks or months after they are sent. Business owners have 15 days to respond to FDA warning letters. Warning letters often are not issued until a company has been given months to years to correct problems.

Euro USA Inc.
Cleveland, OH

A seafood processing firm in Ohio is on notice from the U.S. Food and Drug Administration (FDA) for numerous violations of federal regulations.

In a Nov. 22, 2024, warning letter, the FDA described a July 10-25, 2023, inspection of Euro USA Inc.’s seafood processing facility in Cleveland, OH.

FDA investigators found serious violations of the seafood Hazard Analysis and Critical Control Point (HACCP) regulation and the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation. Failure of a processor of fish or fishery products to have and implement an HACCP plan that complies with regulation renders the fish or fishery products adulterated. Accordingly, the firm’s fish and fishery products are adulterated, in that they have been prepared, packed, or held under insanitary conditions whereby it may have been rendered injurious to health.

After the inspection, the FDA investigator issued a Form FDA-483, Inspectional Observations, listing deviations found at the facility.

Some of the significant violations are as follows:

1. The firm must have a HACCP plan that, at a minimum, lists the critical limits that must be met. A critical limit is defined as “the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.” However, the firm’s HACCP plans for Combined Molluscan Shellfish that includes their shucked, raw scallops in cans, Pasteurized Crabmeat and Scombroid Fish lists critical limits that are inadequate to control the hazards of Clostridium botulinum, pathogenic growth and toxin formation and histamine formation.

a. At the storage critical control point for their Combined Molluscan Shellfish, which includes reduced oxygen packaged shucked raw scallops in cans, the listed critical limit is “Storage cooler temperature not to exceed (redacted by the FDA). However, a critical limit of (redacted by the FDA) is necessary to control Clostridium botulinum growth and toxin formation

b. At the storage critical control point for their Pasteurized Crabmeat HACCP, the listed critical limit of “Storage cooler temperature should not exceed (redacted by the FDA) for over (redacted by the FDA). However, many of the cooler temperatures exceeded this critical limit in June and July 2023. Most notably, the temperature range was (redacted by the FDA) from July 2-8, 2023. In addition, their critical limit should ensure the products are (redacted by the FDA).

Furthermore, an FDA investigator reviewed their continuous monitoring system (CMS) records for their seafood storage cooler. The CMS data records from May 20 to July 10, 2023, revealed their seafood storage cooler temperatures ranged from (redacted by the FDA) for entire days. Additionally, employees used infrared thermometer (IR) guns to monitor the same storage cooler temperatures and for the same time span, the IR temperature recordings were logged at (redacted by the FDA).

c. The receiving CCP for their Combined Molluscan Shellfish HACCP plan that includes their reduced oxygen packaged shucked raw, scallops in cans, lists a critical limit that fails to ensure the products were held at adequate temperatures continuously during transit to their facility (redacted by the FDA).

d. The receiving CCP for their Scombroid fish HACCP plan, lists a critical limit that is not adequate to control histamine formation. The critical limit indicates they may receive scombroid fish with gel packs. If so, FDA recommends internal temperatures of a representative number of fish be taken at receiving. Their written response indicated that they are revising their HACCP plans to reflect the correct CCP, and seafood staff have been trained on new procedures. FDA finds their response inadequate in that they did not provide evidence/documentation to demonstrate their corrective actions or that employee training was performed.

2. The firm must implement the monitoring procedures and frequency that they have listed in their HACCP plan, to comply. However, their firm did not follow monitoring and verification procedures for their Combined Molluscan Shellfish, Scombroid Fish and Pasteurized Crabmeat HACCP plans. Specifically,

a. The monitoring procedure at the storage critical control point (CCP) for their Scombroid fish lists checking the adequacy of ice “(redacted by the FDA)”. However, their firm operates (redacted by the FDA). According to their Daily Seafood Sanitation Reports on June 3, 6, 13, 17, 18, 20, 24, and 25, 2023 and July 4, 8, and 9, 2023, the adequacy of ice was (redacted by the FDA). On June 11 and July 1-3, 2023, the adequacy of ice was not checked at all. Furthermore, the monitoring procedures don’t include taking the internal temperatures of fish to ensure the critical limit is met. The monitoring procedures don’t require a representative number of containers to be examined and the approximate number of containers in the cooler.

The firm’s written response indicated that their HACCP plans are under review and will be revised. Additionally, their response indicated that employees were trained on proper monitoring procedures; however, a new HACCP plan hasn’t been implemented yet, nor was evidence provided to document employee training was performed. This response is inadequate in that corrective actions have not been taken or implemented. They also failed to offer a timeframe on when these revisions would be completed.

3. The firm must take appropriate corrective actions when a deviation from a critical limit occurs, to comply. However, their corrective actions were not appropriate to control their hazards of pathogenic bacteria growth, toxin formation and Clostridium botulinum toxin formation when their cooler temperatures for the storage of Pasteurized Crabmeat and their shucked shellfish meat deviated from their listed critical limits of “Storage cooler temperature should not exceed (redacted by the FDA) for over (redacted by the FDA)” and “Storage cooler temperature not to exceed (redacted by the FDA)”, respectively.

Furthermore, their trained Seafood HACCP employee reviewed their CMS records that revealed critical limit deviations and failed to evaluate the product or conduct any type of corrective actions.

The firm’s written response indicated that employees were trained on the importance of performing necessary corrective actions; however, they failed to provide evidence that employee training was performed.

4. The firm’s HACCP plans include corrective action plans that are not in accordance with regulation to ensure affected product is not entered into commerce and the cause of the deviation was corrected as required. Specifically,

a. The CCP of cooler storage of fresh shucked shellfish meat for their Combined Molluscan Shellfish and Pasteurized Crabmeat HACCP plans are inadequate to control Clostridium botulinum growth and toxin formation. Their HACCP plans do not list corrective actions on evaluating the cumulative time and the ambient cooler temperature exposures of the affected product, rejecting the lot or diverting to a non-food use.

b. The CCP’s of receiving and Finished Product Storage in the Scombroid Fish HACCP plan are inadequate to control histamine formation. Taking the internal product temperature alone at receiving does not control the hazard. Additionally, waiting until the finished product storage cooler temperature is above (redacted by the FDA) for more than (redacted by the FDA), checking the adequacy of ice and product temperature does not control the hazard. Furthermore, the HACCP plan doesn’t document chilling, holding, rejecting or diverting the lot to non-food use.

The firm’s written response indicated that their HACCP plans are under review. This response is inadequate in that corrective actions have not been taken or implemented. Additionally, they failed to offer a timeframe on when these revisions would be completed.

5. The firm must monitor sanitation conditions and practices during processing with sufficient frequency to ensure compliance with current good manufacturing practice requirements. However, their firm did not monitor for the adequacy of key areas of sanitation (redacted by the FDA) on June 3, 9, 13, 17, 18, 20, 24, 25 and July 4, 8 and 9, 2023. Additionally, they failed to check the adequacy of any key areas of sanitation at all on June 11 and July 1-3, 2023.

The firm’s written response indicated that employees were trained to check and record sanitation conditions and practices (redacted by the FDA) per shift; however, they failed to provide evidence that employee training was performed or adequately completed “Daily Seafood CCP and Sanitation Report” forms.

The full warning letter can be viewed here.

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More than 2,000 consumer product recalls were issued in France in 2023, according to official figures.

Data from RappelConso shows 2,023 recalls in 2023 compared to 2,441 in 2022.

The category with the most recalls – 601 – was meats, followed by 371 milk and dairy product recalls and 189 fishery product recalls.

Overall, the top cause of alerts was potential Listeria contamination with almost 700 recalls due to this problem.

Products with most recalls
In the meats category, 312 recalls mentioned Listeria, and 160 were because of Salmonella. Other reasons included foreign bodies, Clostridium botulinum, labeling errors, E. coli, veterinary drug residues, undeclared allergens, manufacturing or packaging issues, chemical contaminants, and other biological contaminants.

Of the milk and dairy product recalls, the majority were caused by Listeria with more than 190. Just less than 100 were because of E. coli. Other reasons included Salmonella, biological contaminants, such as Staphylococcus Aureus, manufacturing or packaging issues, and foreign bodies.

From the fishery products category, more than50 recalls were for Listeria, 31 for norovirus and 32 for histamine. Other reasons for notices were Vibrio, Salmonella, heavy metals, foreign bodies, parasites, marine biotoxins, E. coli, date labelling errors, and undeclared allergens.

Products in the category labeled “others” had 156 recalls. This section included meat, snacks, CBD oils, sliced meats, cheeses, and ready meals. Almost half were due to Listeria. Other listed reasons for recalls were a manufacturing or packaging issue, Salmonella, Clostridium botulinum, foreign bodies, undeclared allergens, and other risks.

Almost 150 recalls were made in the prepared meals and snacks category. The risk for more than 40 recalls was described as other chemical contaminants, Listeria was mentioned 34 times and 28 recalls were because of foreign bodies. Other causes included undeclared allergens, Salmonella, Bacillus Cereus, date label errors, Clostridium botulinum, manufacturing or packaging issues, and the risk of glass breakage.

Variety of problems in different categories
Nearly 150 recalls were in the diet foods and nutrition category. About half were caused by pesticide residues such as ethylene oxide and chlorpyrifos. Among other reasons were unauthorized substances, high levels of additives and flavorings, high polycyclic aromatic hydrocarbon (PAH) levels, and Datura tropane alkaloids.

In the cereals and bakery products category, there were 90 recalls, with a quarter because of undeclared allergens. Acrylamide, a manufacturing or packaging issue, the presence of insects, tropane alkaloids, foreign bodies, and the presence of GMO rice were behind other recalls.

The top reason for the 73 fruit and vegetable recalls was pesticide residues on 22 occasions. Other issues were Clostridium botulinum, Listeria, foreign bodies, undeclared allergens, other chemical contaminants, a manufacturing or packaging issue, high additives or flavoring levels, and date labeling errors.

A total of 24 of the 57 herbs and spices recalls were because of pesticide residues. Other problems were aflatoxin, Salmonella, Bacillus cereus, chemical contaminants, and undeclared allergens.

Pesticide residues also caused the majority of cocoa, coffee and tea recalls. Some of the other reasons included an unauthorized substance, other chemical contaminants, undeclared allergens, and the presence of insects.

In the sweet products category, undeclared allergens and foreign bodies prompted the most recalls. Some were due to Listeria, Salmonella, other chemical contamination, other biological contamination, an unauthorized additive or flavoring, or patulin.

The alcohol and wine and nuts and grain categories both had 24 recalls. In the former, glass bottle faults and foreign body risks were the main causes. In the latter, it was pesticide residues and foreign bodies.

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Consumption of poorly prepared food has been identified as a factor in a fatal Guillain-Barré outbreak in Guatemala.

Findings come from the results of case control studies announced by the Ministry of Public Health and Social Assistance (MSPAS) and the Guatemalan Institute of Social Security (IGSS).

Guillain-Barré syndrome (GBS) is a rare disorder where the body’s immune system damages nerves. The cause is not fully understood but the syndrome often follows infection with a virus or bacteria. Infection with Campylobacter jejuni, which causes gastroenteritis, including symptoms of nausea, vomiting and diarrhea, is one of the most common risk factors for GBS.

In total, 87 cases were reported in the outbreak, of which five died. 40 percent of patients were recorded in Cuyotenango and Samayac, in the Suchitepéquez region, and 80 percent were between 15 and 64 years old.

The first cases were detected in November 2023. As more than 40 days have passed since the last report, the red alert has been reduced to a yellow epidemiological alert, which means continuing prevention actions and surveillance for suspected cases.

Presence of Campylobacter was confirmed in some of the stool samples taken, suggesting transmission of the bacteria in food.

Dr. Óscar Cordón said studies consisted of interviews and checks through laboratory tests of patients and undiagnosed people.

“The history of gastrointestinal illness, fever and consumption of poorly prepared foods were the factors associated with the risk of presenting with the syndrome in Suchitepéquez,” he said.

Cordón added it was important to continue surveillance of the syndrome, maintain training for health personnel on diagnosis and proper management of GBS, promote good practices in food management at the community level and strengthen epidemiological surveillance of acute diarrheal diseases and Campylobacter.

Involvement of WHO
Analyzes on water and food samples in various municipalities led to closures of food establishments and reinforcement of protection measures in the population.

Evaluations are ongoing to understand more about the role of the bacteria in the risk of developing Guillain-Barré syndrome.

“The recommendation to residents is to continue with prevention measures, such as maintaining constant handwashing with soap and water, hygienic measures in food preparation, consuming boiled or chlorinated water and avoid mixing cooked and raw foods,” said officials.

The Pan American Health Organization (PAHO), a regional office of the World Health Organization (WHO), participated in a recent press conference led by MSPAS where information on GBS was shared.

Gerardo Alfaro, PAHO/WHO representative in Guatemala, highlighted several measures including a workshop taught by professionals from the National Institute of Public Health of Peru to strengthen the capabilities of molecular diagnosis and genomic sequencing of Campylobacter.

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Scientists at Washington State University (WSU) have uncovered a startling behavior among some of the world’s deadliest bacteria — they’re attracted to human blood, a phenomenon they’re terming “bacterial vampirism.”

A recent study published in the journal eLife led by researchers from WSU reveals that certain bacteria, including some foodborne bacteria, have a strong affinity for the liquid component of blood, known as serum, which contains vital nutrients for their sustenance. Among the chemicals in blood that these bacteria are particularly drawn to is serine, an amino acid abundant in human blood, also commonly found in protein drinks.

The research, spearheaded by WSU’s College of Veterinary Medicine, looks at how bloodstream infections occur and offers potential avenues for treatment. Arden Baylink, a professor at WSU and corresponding author for the research, emphasized the severity of bloodstream infections, which can prove fatal. “We learned some of the bacteria that most commonly cause bloodstream infections actually sense a chemical in human blood and swim toward it,” said Baylink.

The study identified three types of bacteria — Salmonella enterica, Escherichia coli, and Citrobacter koseri — as being attracted to human serum. These bacteria are known culprits behind bloodstream infections, particularly among individuals with inflammatory bowel diseases (IBD) who often experience intestinal bleeding, providing entry points for bacterial invasion into the bloodstream.

Using an innovative microscope system called the Chemosensory Injection Rig Assay, the researchers simulated intestinal bleeding by introducing tiny amounts of human serum and observed the rapid response of disease-causing bacteria as they homed in on the serum source within minutes.

Further investigation revealed that Salmonella possesses a specific protein receptor called Tsr, enabling it to sense and navigate toward serum. By employing protein crystallography, the researchers scrutinized the molecular interactions between the bacterial protein receptor and serine, pinpointing serine as a key chemical cue from blood that bacteria detect and consume.

Siena Glenn, lead author of the study and a Ph.D. student at WSU, highlighted the potential implications of their findings for developing new therapeutic strategies.

“By learning how these bacteria are able to detect sources of blood, in the future, we could develop new drugs that block this ability,” said Glenn.

Contributors to the research include scientists from the University of Oregon and WSU, with funding provided by WSU and the National Institute of Allergy and Infectious Diseases.

The discovery of what the researchers term “bacterial vampirism” represents a significant advancement in understanding the behaviors and mechanisms underlying bloodstream infections, opening doors for targeted interventions to combat these deadly pathogens.

The full study can be found here.

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Jue Wei Food (Canada) Ltd. is recalling Juewei meat and vegetable products from the marketplace because of possible Listeria monocytogenes contamination.

This recall was triggered by the company.

The recalled products were distributed in British Columbia, Canada.

Recalled products:

BrandProductSizeUPCCodesAdditional InformationJueweiSpicy Duck Neck220 g815455 000501Lot code
240418
240419
240422NoneJueweiSpicy Chicken Feet200 g815455 000549Lot code
240418
240419
240422NoneJueweiSpicy Duck Feet160 g815455 000556Lot code
240418
240419
240422NoneJueweiSpicy Duck Head160 g154550 000040Lot code
240418
240419
240422NoneJueweiSpicy Duck Tongue180 g815455 000525Lot code
240418
240419
240422NoneJueweiSpicy Chicken Wing Tip200 g815455 000532Lot code
240418
240419
240422NoneJueweiSpicy Quail Eggs200 g815455 000662Lot code
240418
240419
240422NoneJueweiSpicy Tofu Skin150 g815455 000655Lot code
240418
240419
240422NoneJueweiSpicy Edamame180 g815455 000679Lot code
240418
240419
240422NoneJueweiSpicy Beancurd Skin200 g815455 000686Lot code
240418
240419
240422None BrandProductSizeUPCCodesAdditional InformationJueweiSpicy Lotus Root200 g815455 000716Lot code
240418
240419
240422NoneJueweiMala Potato220 g815455 000693Lot code
240419
240422NoneJueweiSpicy Kelp180 g815455 000709Lot code
240418
240419
240422NoneJueweiSpicy Duck Esophagus160 g815455 000723Lot code
240418
240419
240422NoneJueweiSpicy Beef Backstraps150 g154550 000187Lot code
240418
240419
240422NoneJueweiSpicy Pig Ear180 g815455 000570Lot code
240418
240419
240422NoneJueweiSpicy Beef Tripe160 g815455 000563Lot code
240418
240419
240422NoneJueweiSpicy Goose Gizzard160-180 g815455 000631Lot code
240418
240419
240422NoneJueweiSpicy Pig Feet200-300 g815455 000648Lot code
240418
240419
240422NoneJueweiSweet and Spicy Duck Neck220 g815455 000587Lot code
240418
240419
240422None BrandProductSizeUPCCodesAdditional InformationJueweiSweet and Spicy Duck Bone200 g815455 000617Lot code
240419
240422NoneJueweiSweet and Spicy Duck Head160 g815455 000594Lot code
240418
240419
240422NoneJueweiSweet and Spicy Duck Wings160 g154550 000095Lot code
240418
240419
240422NoneJueweiFive-Spice Duck Necks220 g815455 000488Lot code
240418NoneJueweiFive-Spice Pig Feet300 g154550 000354Lot code
240418NoneJueweiFive-Spice Beef Shanks200 g154550 000217Lot code
240418NoneNoneSpicy Duck NeckVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Chicken FeetVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Duck FeetVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Duck HeadVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BC BrandProductSizeUPCCodesAdditional InformationNoneSpicy Duck WingVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Duck TongueVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Wing TipVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Quail EggVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy EdamameVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy BeancurdVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Lotus RootVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy PotatoVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy KelpVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Beef BackstrapVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BC BrandProductSizeUPCCodesAdditional InformationNoneSpicy Pork EarVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Beef TripeVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Goose GizzardVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSpicy Pork FeetVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSweet & Spicy Duck NeckVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BCNoneSweet & Spicy Duck HeadVariable (sold clerk-served)NoneAll units sold from April 19, 2024 up to and including April 23, 2024Sold at Kingwuu, 145-4200 No. 3 Road, Richmond, BC

More product photos can be viewed here.

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

The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. The CFIA is verifying that industry is removing recalled products from the marketplace.

Consumers should not consume, use, sell, serve or distribute recalled 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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As of today, the USDA considers Salmonella an adulterant in raw, breaded, stuffed chicken products, making it illegal to sell them if they are contaminated with the pathogen.

The decision has been almost two years in the making. In August 2022 the deputy undersecretary for food safety for the USDA’s Food Safety and Inspection Service (FSIS) said the move would be a first step in cleaning up America’s chicken.

“It is an important step because for the first time we have declared Salmonella to be an adulterant,” FSIS deputy undersecretary Sandra Eskin told Food Safety News in 2022. “But we are not stopping there. We are developing a comprehensive strategy.”

That strategy will eventually look at all chicken in the United States that is under the jurisdiction of FSIS. The proposed control for raw breaded and stuffed chicken is expected to lead to Salmonella controls for most chicken products as they enter the domain of slaughterhouses. The USDA does not have jurisdiction over the production of poultry before that point.

“This final determination is part of FSIS’ broader efforts to reduce Salmonella illnesses associated with the raw poultry supply in the United States. FSIS intends to address Salmonella contamination in other raw poultry products later this year,” according to an announcement from the FSIS.

The FSIS started its Salmonella efforts with raw, breaded, stuffed chicken products because such products are often browned and give the appearance of having been cooked. Consequently, consumers have been confused about minimum cook times and temperatures. Inadequate cooking leaves the Salmonella live and able to cause serious illnesses.

The FSIS and its public health partners have investigated 14 Salmonella  outbreaks and approximately 200 illnesses associated with these products since 1998. The most recent outbreak was in 2021 and resulted in illnesses across 11 states. These products account for less than 0.15 percent of the total domestic chicken supply, but outbreaks linked to these products represented approximately 5 percent of all chicken-associated outbreaks in the U.S. during 1998-2020.

“This final determination marks the first time that Salmonella is being declared an adulterant in a class of raw poultry products. This policy change is important because it will allow us to stop the sale of these products when we find levels of Salmonella contamination that could make people sick,” said Agriculture Secretary Tom Vilsack in the announcement about the new regulation. 

The announcement did not include any information on penalties for businesses failing to meet the Salmonella declaration.

There have been public calls for the USDA to take action against Salmonella in chicken and chicken products for several years.

Seattle food safety attorney Bill Marler and a group of individuals and consumer advocates have been requesting since 2020 that the FSIS declare 31 serotypes of Salmonella on chicken to be adulterants, thus making it illegal to sell chicken contaminated with them. The groups signing the petition were Rick Schiller, Steven Romes, the Porter Family, Food & Water Watch, the Consumer Federation of America, and Consumer Reports. 

Marler says declaring Salmonella an adulterant for some chicken products is a good first step, but there is a long way to go.

“If the FSIS believes industry can reduce Salmonella in these products (raw, breaded stuffed chicken) then they can do it for other products,” Marler said. “I hope industry doesn’t sue and realizes that protecting the public will protect business.”

Industry concerns have been considered by the government. In 2022 Eskin said “We can’t go faster because we must be deliberative and collaborate with everyone from consumers to industry.”

The verification process for the new regulation will involve verification procedures, including sampling and testing of the raw incoming chicken component of the products prior to stuffing and breading. If the chicken component in these products does not meet the standard, the product lot represented by the sampled component would not be permitted to be used to produce the final raw breaded stuffed chicken products. The determination, including FSIS’ sampling and verification testing, will be effective 12 months after its publication in the Federal Register. 

“In determining that Salmonella is an adulterant in raw breaded stuffed chicken products, FSIS considered the best available science and data using similar criteria as in its 1994, 1999, and 2011 E. coli policymaking,” according to the announcement from the USDA. 

“When FSIS declared seven Shiga toxin-producing Escherichia coli (STEC) strains to be adulterants in select raw beef products, it relied on several factors, including the available information on serotypes linked to human illnesses, infectious dose, severity of illnesses and typical consumer preparation practices associated with a product. The breaded stuffed chicken products determination relied on the same factors.”   

To view the final determination, visit the FSIS Federal Register Rules webpage.

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Twenty people have fallen sick, and five have died in a Listeria outbreak linked to fish that has been ongoing since 2019.

Most cases have been recorded in Denmark, but there are two in Italy and one in Germany. Sliced smoked salmon products are the likely source of infection.

The latest illness was reported in March 2024 in Denmark. The German patient fell sick in 2022, and the Italian patient in 2023.

Of the 20 cases, 13 are female and seven male, with ages ranging from 20 to 90. Five people have died, but for the German patient, the cause of death was not Listeria monocytogenes infection.

Link to Danish company
National investigations involving traceability and genomic data analyses revealed the detection of five matching Listeria monocytogenes isolates from four sliced smoked salmon products made by an unnamed Danish processing plant between 2021 and 2024.

Contaminated products were distributed to the three countries that have reported cases.

Genomic data from an isolate of raw fish material indicates the outbreak strain has been circulating in the fish supply chain since at least 2014.

Identification of the outbreak strain from the environment of the Danish processing plant in 2023 and in products since 2021 indicates the persistence of Listeria monocytogenes within the plant. It suggests that the point or points of contamination have not been identified and controlled, said the European Centre for Disease Prevention and Control (ECDC).

In January 2023, Denmark reported a cluster of eight listeriosis cases to ECDC, defined by whole genome sequencing (WGS), and spread across the country. Germany identified one listeriosis case from 2022 with a genetically close isolate.

In March 2024, Italy reported two cases of listeriosis with isolates genetically close by WGS to a food isolate reported in the Rapid Alert System for Food and Feed (RASFF). Four RASFF notifications are linked to this incident, with one each from 2021 to 2024.

Attempted control actions
The positive in 2024 came from cold-smoked Norwegian salmon manufactured with fish farmed in Norway and was sampled in an official control in February 2024 in Denmark.

Several measures, including inspections, traceback and trace forward, withdrawals and recalls, and detentions and destructions were reported in RASFF. Danish officials said the company had implemented preventive and corrective measures, such as changing cleaning practices and revising its check program.

“New cases could occur in European countries, particularly among vulnerable people until the root(s) of contaminations are identified and corrective measures are implemented,” said ECDC.

National investigations found nine of 15 interviewed patients reported consumption of ready-to-eat fish products.

In Denmark, 13 of 17 cases or their relatives have been interviewed. No everyday events or epidemiological links were identified between them—eight of 13 reported consumption of RTE fish products, including four who had smoked fish.

One Italian patient reported eating smoked salmon and fresh salmon, smoked swordfish, cod, and sushi. He also consumed vegetables and dairy. The other sick person ate various foods but not fish and fish products.

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The USDA’s Food Safety and Inspection Service has acknowledged two more petitions and assigned them for review.

The first came in on Apr 9, 2024, and requests that FSIS amend all policies and regulations restricting the quantity of cheek meat permitted in certain beef products to allow for unlimited quantities of cheek meat in these products. 

The first petition from  North Star Imported provides that cheek meat may be identified as “beef” in the ingredients statement on product labels.

The Food Safety and Inspection Service (FSIS) has received the petition submitted on behalf of North Star Imports dated April 9, 2024. 

The petition requests that FSIS amend all policies and regulations restricting the quantity of cheek meat permitted in certain beef products to allow for unlimited amounts of cheek meat in these products. 

The petition also requests that FSIS amend the regulations to provide that cheek meat may be identified as “beef” in the ingredients statement on product labels.

The request is being considered as a petition for rulemaking under the Administrative Procedure Act (5 U.S.C. 553(e)), USDA’s administrative regulations (7 CFR 1.28), and FSIS’ regulations on petitions (9 CFR part 392). The petition has been referred to the Office of Policy and Program Development for review and has been assigned petition number 24-02. 

As provided in 9 CFR 392.6, the petition will be made available to the public in the FSIS docket room and posted on the FSIS Website.

The FSIS has also received a petition submitted on behalf of the Meat Import Council of America (MICA) dated March 15, 2024.

The petition requests that FSIS amend its import inspection regulations to extend current re-inspection and verification policies for meat, poultry, and egg products imported from Canada to products imported from additional countries.

The petition specifically asks that FSIS amend the regulations to allow countries, in addition to Canada, alternative options for meeting the requirement that the outside containers of all products offered for entry from a foreign country be marked with the official inspection legend. 

The petition also requests that FSIS amend FSIS Directive 9900.1 to allow re-inspection of products from additional countries to be conducted at the “rear of the open shipping conveyance” when it is “backed into the unloading dock at the import inspection facility” if the type of inspection is determined to be “only Certification and Label Verification.” The request is being considered as a petition for rulemaking under the Administrative Procedure Act (5 U.S.C. 553(e)), USDA’s administrative regulations (7 CFR 1.28), and FSIS’ regulations on petitions (9 CFR part 392). Your petition has been referred to the

The Office of Policy and Program Development for review has been assigned petition number 24-02. As provided in 9 CFR 392.6, the petition will be available on the FSIS Website.

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There is a need to get the basics right and make more time for training, according to findings from an annual survey about food safety.

The eighth global food safety training survey involved Campden BRI, Intertek Alchemy, BRCGS, BSI, Intertek, SGS, SQF, and TSI.

Responses were received from more than 3,000 sites globally, covering a range of sectors and company sizes. Almost three-quarters of participating businesses were in food and beverage manufacturing. Others were from associated industries, such as agriculture, packaging, distribution, retail, and food service.

Campden BRI said many firms were not following best practices and were settling for the bare minimum – a finding that hasn’t changed much since the survey started in 2013.

The survey covered areas such as budget; amount of training; how training is delivered and reinforced; how training records are documented and managed; training goals, needs and challenges; impact of training; the role of supervisors; cross-training; professional development; food safety culture; and advanced training technologies.

Top challenges
Paper-based records for employee training were still being used by nearly a third of respondents, closely followed by Excel spreadsheets. Only a third used a learning management system or other IT solutions.

Nearly three-quarters agreed or strongly agreed with the statement: “Despite our training efforts, we still have employees not following established protocols on the floor.” Campden BRI said this was one of the most concerning findings, especially as it had not changed in the past 10 years.

The top three training challenges were scheduling time for it, resources and staff to manage training delivery, and documentation as well as leadership support.

Campden BRI said this list was a reminder that for the situation to improve there needs to be a clear commitment from the business and senior leadership to provide sufficient time and resources to training and associated activities to ensure it is effective.

“Employees need to be competent but also confident, able to do the right thing right, motivated/engaged, and clear on expectations and responsibilities.”

Training records
Only two in five used training needs analysis or assessments to identify training needs, gaps, and priorities for each employee.

More than two-thirds always or often used examples from their own production facilities such as photos, videos, and instructions to ensure training reflects the environment where employees will be performing their work.

Around half use continuous and updated analytical data to assess training effectiveness and guide continuous improvement in training content. Only one in five have an established program for professional or career-path development for production employees.

For Emotional Intelligence, Virtual Reality, Artificial Intelligence (AI) and Augmented Reality, less than one in 10 reported currently using the technology. However, a quarter are looking at AI.

Around a quarter of respondents rated the quality of their overall training program as poor and said they could do better, with 60 percent saying it was sufficient. More than a third think their training has no impact on staff retention.

Two thirds of participants think that their training program has a positive impact on productivity, while one in five do not see any positive return on investment in such programs. Also, more than one in five do not have any clear vision for improving their training sessions next year.

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ConSup North America Inc. of Lincoln Park, NJ is recalling approximately 85,984 pounds of ready-to-eat (RTE) sliced prosciutto ham product produced in Germany without the benefit of equivalent inspection, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS).

The problem was discovered when Germany’s Federal Office of Consumer Protection and Food Safety notified FSIS that H. Klümper GmbH & Co. KG, a German establishment, produced a portion of the identified lots without the benefit of equivalent inspection and exported them to the U.S. for distribution.

FSIS is concerned that some product may be in consumers’ or retailers’ refrigerators. 

Recalled product was shipped to retail locations in California, Connecticut, Florida, Illinois, Pennsylvania, Texas, Virginia and Washington.  

The RTE sliced prosciutto ham item was produced on various dates from Sept. 25, 2023 through March 6, 2024. 

Recalled product:    

• 5.29-oz. plastic packages containing “Stockmeyer PROSCIUTTO Product of GERMANY” with lot codes 09118-3A, 09118-3B, 09120-3A, 09120-3B, 13133-3A, 13133-3B, 13104-3A, 13104-3B, 13105-3A, 13105-3B, 13109-3A and 13109-3B and “BEST BEFORE:” dates of 4/28/2024, 5/26/2024, 7/7/2024, 8/4/2024, 8/11/2024 and 10/7/2024.    

As of the posting of this recall, there have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.  

Consumers who have purchased this product are urged not to consume it. This product should be thrown away or returned to the place of purchase.

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Federal officials are continuing to investigate an outbreak of E.coli infections, but a source of the pathogen has not yet been found.

The Food and Drug Administration first announced the outbreak on April 17 when there were nine patients. The patient count has grown to 12. The agency has not yet reported where the patients live.

The FDA has begun traceback efforts in the E. coli outbreak but has not reported what food or foods are being traced.

The only other active outbreak investigation under FDA jurisdiction is related to organic, fresh basil. The Salmonella Typhimurium outbreak has sickened 12 people, resulting in one hospitalization.

Investigators have traced the Salmonella outbreak to fresh organic basil sold by the Infinite Herbs company under its and Melissa’s brands. Trader Joe’s stores across 30 states sold the Infinite Herbs brand basil. Melissa’s brand basil was sold at Dierbergs stores in Illinois and Missouri.

On April 18, Infinite Herbs LLC of Miami, FL, recalled 2.5-ounce packages of Infinite Herbs brand fresh organic basil sold at Trader Joe’s stores in 30 states and Fruit Center Marketplace in Massachusetts from Feb. 1 through April 6.

On April 19, Infinite Herbs LLC expanded the recall to include Melissa’s organic basil sold in 2 and 4-ounce packages at Dierberg’s stores in Illinois and Missouri between Feb. 10 and Feb. 20.

Both brands of recalled basil are no longer available for sale, and any previously purchased basil should be past its shelf life. If you previously purchased recalled basil and then froze it, you should throw it away if it’s part of the recall or if you cannot tell if it’s part of the recall.

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The USDA’s Food Safety Inspection Service (FSIS) petition on behalf of Perdue Farms LLC filed March 16, 2023, has gained many comments.

The petition requests that FSIS conduct rule-making to define separate “free range” and “pasture-raised” claims for meat and poultry products. The petition also requests that FSIS update its guidance on allegations related to living/raising conditions to ensure that the claims align with consumer expectations.

During the past year, Perdue’s petition, however, received almost entirely favorable comments from the Cornucopia Institute, Joe’s Farm, the American Grassfed Association, Farm Forward, the American Pastured Poultry Producers Association, Compassion in World Farming USA, and the United Egg Association.

In addition,  comments were filed by Walden Local, Primal Pastures, Leaping Bear Farms, U.S. Congress, Organic Valley, the Food Industry Association, and Vital and Wormuth Farms.

A Greener World  says, “please accept the following comments in response to the petition submitted by Perdue Farms, LLC (Petition 23-03), which requests that the Food Safety and Inspection Service (FSIS) conduct rule-making  to define separate” “free range” and” “pasture-raised” claims for meat and poultry products and that FSIS update its guidance on claims related to living/raising conditions to ensure the claims align with consumer expectations.”

In addition, it makes the following points:

“With respect to this petition, A Greener World requests FSIS to respond by issuing an Advanced Notice of Proposed Rule-making (ANPR), enabling input from the broad set of stakeholders potentially impacted by changes to these claims. standards and certification procedures address pasture-based management holistically through a comprehensive assessment of management practices, including feed and water quality, physical alterations, breed suitability to pasture-based management, handling, socialization, and responsible use of medical treatments.”

“We contend that any ‘pasture-raised’ claims about meat and poultry products should be clearly defined and verified by third-party audit and certification to ensure transparency and consistency. In any case, as globally recognized certifications that require pasture-based management, Certified Animal Welfare.”

Approved by AGW, Certified Grassfed by AGW, Certified Regenerative by AGW, and Certified Non-GMO by AGW should all be valid documentation for a “pasture-raised” claim.

“It is widely acknowledged that ‘free range’ is not synonymous with — and cannot be considered equal to — ‘pasture-raised.’ As such, further clarity is urgently required for both claims. We, therefore, support efforts by the USDA to pursue that clarity in a way that meets consumer expectations and upholds transparency and high animal welfare, conducted in an open and deliberate process with robust public engagement and stakeholder consultation. In the context of increasing public concern about the impact of their food choices on the environment and animal welfare, concerted efforts to ensure meaningful definitions for valuable label claims will not only prevent consumer confusion from misleading claims but also protect farmers by having a common and transparent meaning.”

A Greener World asks that its comments be accepted “on behalf of the thousands of exceptional farmers and conscientious consumers with whom we work.”

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Higher fridge temperatures in the homes of older people could be putting them at greater risk of Listeria infection, according to a study.

Researchers looked at the temperatures of domestic refrigerators in the Netherlands and the impact on listeriosis cases related to ready-to-eat (RTE) cooked meat products.

A survey among 1,020 Dutch consumers assessed their knowledge and behavior regarding refrigerators.

The mean temperature of 534 domestic refrigerators on the bottom shelf was 5.7 degrees C (42.2 degrees F). The 24-hour profiles of an additional 50 refrigerators showed temperatures on the upper shelf were higher at 7.7 degrees C (45.8 degrees F). In the Netherlands, it is recommended that the temperature of refrigerators should be 4 degrees C (39.2 degrees F).

Outcomes of the survey were used to estimate the number of listeriosis cases per year due to consumption of RTE-cooked meat products among different population risk groups.

Fridge temp findings
The analysis of measured temperatures of 534 refrigerators on the bottom shelf showed they varied from −1 degrees C to 17 degrees C (30.2 to 62.6 degrees F), with two-thirds showing 6 degrees C (42.8 degrees F) or lower, according to the study published in the International Journal of Food Microbiology.

The survey found that only 28 percent of consumers said 4 degrees C (39.2 degrees F) was the correct temperature of a fridge. Around 8 percent indicated a lower temperature; the same amount indicated 8 degrees C (46.4 degrees F). People familiar with the recommended setting had a significantly lower temperature in the refrigerator. 

Most participants never checked the refrigerator’s temperature; 37 percent occasionally did it, and 2 percent did it regularly. 

The measured temperatures of the refrigerators of consumers aged 65 and older were, on average, higher than those of people below 35. Younger consumers were more aware of the recommended temperature. Fridges with the highest temperatures of 16 and 17 degrees C (60.8 and 62.6 degrees F) were owned by participants aged 79 and 86. Refrigerator type and age did not significantly affect temperature.

The survey showed that two-thirds of participants stored meat products on the bottom or middle shelf. The general advice is to keep RTE-cooked meat products on these two shelves.

Impact on Listeria risk
Modeling predicted an average number of 191 illnesses per year through the consumption of RTE-cooked meat products. As expected, the high-risk populations had a higher risk of listeriosis. 

Storing opened RTE cooked meat products at home for either under 7 days or at temperatures below 7 degrees C (44.6 degrees F) resulted in a significant reduction in predicted illness cases, said scientists.

An analysis was conducted on the impact of various variables on the estimated risk of listeriosis from RTE-cooked meat products. Results showed that consumer behavior, such as reducing storage time and controlling refrigerator temperature at home, can significantly reduce the risk.

Scientists said that despite recommendations being included in numerous food safety campaigns aimed at consumers, the storage temperature of chilled foods is frequently above 6 degrees C (42.8 degrees F). Contributing factors include a lack of perceived importance or risk control benefit. 

“Our study showed that the more extreme high storage conditions were found in refrigerators of the elderly, and this indicates that there is a need for more targeted communication about good storage practices that can be taken in the home kitchen,” said researchers.

“Specific advice can be given to the elderly, such as setting a maximum temperature for the home refrigerator, storing RTE cooked meat products on the bottom or middle shelf, and consuming within two to three days after opening.”

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Authorities in Iceland have issued a warning after six people were diagnosed with Listeria infections.

The Icelandic Food and Veterinary Authority (MAST) wanted to increase awareness of the disease among at-risk groups and of preventive measures that food companies can take.

Risk groups are people with a weakened immune system, those on immunosuppressive drugs or undergoing cancer treatment, pregnant women, young children, and the elderly.

The source of the foodborne infection has not yet been identified. Officials did not say if cases were sporadic or part of an outbreak.

In recent years, two and five sick people have been reported annually in Iceland. Still, in 2024, six Listeriosis cases were diagnosed by blood culture at Landspítala’s bacteriology and virology department. Of five cases with available information, four are men, and one is a woman. They are aged 70 to 85 years old.

In Iceland, Listeria infection was made a reportable disease in 1997. In a study from 1978 to 2000, 40 cases were described, and the mortality rate was around 33 percent.

In an e-newsletter published by the Directorate of Health (Embætti land­læknis), the increasing incidence of Listeria in Europe, especially in older people, was noted as a matter of concern because of the seriousness of the illness in vulnerable people.

The note said it was essential to educate high-risk groups about the association of Listeria with certain foods that are served uncooked, such as soft and raw milk cheeses, vegetables and salad, and ready-to-eat food such as sandwiches and smoked salmon.

MAST advised companies to ensure they clean food contact surfaces and other areas properly and are aware of biofilms, which aid the survival of Listeria. Maintenance was also emphasized to stop the bacteria from surviving or multiplying in the production environment.

The agency added that companies that produce ready-to-eat foods must regularly monitor Listeria in the production environment and in products, with the frequency of analysis depending on a risk assessment.

Consumers can ensure their fridge temperature is not above 4 degrees C (39.2 degrees F), do not eat foods after their use-by date, and heat prepared dishes to 75 degrees C (167 degrees F).

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 developed symptoms of Listeria infection should seek medical treatment and tell their doctors about possible Listeria exposure.

Also, people 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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The Illinois Senate has passed SB2637 over to the House. It would ban certain food additives.

The Food, Drug, and Cosmetic Act would, if enacted by the House, ban foods containing entities from manufacturing, selling, delivering, distributing, holding, or offering for sale a food product for human consumption that contains brominated vegetable oil, potassium bromate, propylparaben, or red dye 3.

It passed with just one Senate floor amendment:  It was: “Provides that, beginning January 1, 2027, a person or entity shall not manufacture (rather than manufacture, sell, deliver, distribute, hold, or offer for sale) a food product for human consumption that contains brominated vegetable oil, potassium bromate, propylparaben, or red dye 3. Beginning January 1, 2028, prohibits the sale, distribution, holding, or offering of a food product that contains those substances for human consumption.”  It was a conforming change.

The bill provides that a person or entity that violates the prohibition shall be liable for a civil penalty not to exceed $5,000 for a first violation and not to exceed $10,000 for each subsequent violation.

As it went over to the Illinois House, SB 2637 would ban the four food additives that are commonly found in candy, soda, and baked goods.

The Illinois Food Safety Act passed the Senate on a 37-15 bipartisan vote and will head to the House for consideration. 

The action to ban the chemicals arrived in Illinois, mimicking one in California, the first state to take the move this past year.

New York State is also on track to join the food additive ban.

The banned chemicals would include brominated vegetable oil, red dye No. 3, propylparaben and potassium bromate.

Those additives are used in a wide variety of food products. Brominated vegetable oil stabilizes citrus flavoring in sodas from separating from the solution and floating to the top. Propylparaben and potassium bromate are used as preservatives in baked goods. Red dye 3 is a common food dye used in candy and other products.

“This legislation does not seek to ban any product or take away any of our favorite foods,” said bill sponsor state Sen. Willie Preston, D-Chicago, “This measure sets a precedent for consumer health and safety to encourage food manufacturers to update their recipes to use safer alternatives.”

Last year, the FDA proposed to revoke brominated vegetable oil after a study found that the chemical affects the thyroid, creating negative health impacts.  

Meanwhile, the Center for Science in the Public Interest said red dye 3 may cause animal cancer. The International Agency for Research on Cancer, a World Health Organization unit, found potassium bromate to be possibly carcinogenic.

The bill had bipartisan support in the state Senate, with both state Sen. Seth Lewis, R-Bartlett, and state Sen. Steve McClure, R-Springfield, voting for it.

The FDA banned red dye 3 for use in makeup more than 30 years ago. So, the FDA doesn’t allow you to put it on your face for makeup. “But yet kids are eating this in candy,” McClure said in the Senate Thursday. “That, to me, is outrageous. So, for that reason, I am voting for this bill.”

Preston previously said he was considering adding titanium dioxide to the ban, but that plan was scrapped during negotiations. He said if additional research becomes available, “we’ll explore that option at that time.” In 2021, the European Food Safety Authority said it was concerned that titanium dioxide could alter people’s DNA.

The Illinois Manufacturers’ Association opposed the bill throughout the legislative process. In January, the IMA stated opposition to “this well-intentioned legislation,” claiming it would undermine the FDA and negatively impact Illinois’ economy as it would “create a confusing and costly patchwork of regulations.”

The National Confectioners Association, in a statement, said it would “increase food costs, undermine consumer confidence, and create confusion around food safety.” The group also argued food regulation should “rely on the scientific rigor of the FDA.”

Last year, California became the first state to ban additives.  It takes effect in 2027.  The New York Senate is currently debating a similar bill. 

The European Union bans or regulates the additives. Food additives are already regulated or banned in parts of the European Union.

In Illinois, the additives would be banned from manufacturing beginning Jan. 1, 2027, with the sale, delivery, distribution, and holding of products containing the additives being banned beginning in 2028.

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Data showing the scale of pesticide residues on food have been published by the European Food Safety Authority (EFSA).

110,829 food samples were collected in the European Union in 2022. Results show that 96.3 percent were within legally permitted levels. Of these, 65,374 samples did not contain quantifiable residues, while 37.3 percent had residues not above the limits.

Overall, 4,148 exceeded the maximum residue level (MRL), of which 2,383 were non‐compliant after considering measurement uncertainty and triggering legal sanctions or enforcement actions.

In 2021, 96.1 of the samples were within permitted levels. The MRL exceedance rate was 3.9 percent, and the non-compliant rate was 2.5 percent compared to 3.7 percent and 2.2 percent in 2022.

In 2022, the MRL exceedance and non-compliance rates were four times higher in samples from non-EU countries than in food products grown in one of the reporting countries.

Pesticides with a higher than 1 percent MRL exceedance rate were copper compounds, ethylene oxide, and chlordecone. A decreased exceedance rate was noted for ethylene oxide from 2021, while the other two substances increased.

Results from 12 product groups
The 2022 report on pesticide residues in food, prepared by EFSA, gives an overview of the official control work in EU member states, Iceland and Norway.

For the 11,727 samples analyzed for 193 pesticide residues as part of the EU-coordinated control program, 98.4 percent were within legal limits. This program analyses samples randomly collected from 12 products every three years. For 2022, these were apples, strawberries, peaches, wine, lettuce, head cabbages, tomatoes, spinach, oat grain, barley grain, cow’s milk, and swine fat.

Half of the samples were free of quantifiable levels of residues. More than 5,500 contained one or more residues in concentrations below or equal to MRLs. 192 samples had residues exceeding the permitted levels, and 100 were non-compliant when accounting for measurement uncertainty.

EU non-approved substances were responsible for 75 percent of the non-compliant samples, randomly taken from non-EU countries, and 50 percent for food products harvested in the EU.

The highest number of multiple residues was found in a sample of tomatoes where 16 different pesticides were quantified, followed by strawberries with 15 different pesticides and red wine with 14 pesticides. The tomato and wine samples were grown in the EU, but the strawberry sample had an unknown origin.

Ethylene oxide findings
Ethylene oxide is not approved at the EU level. However, out of 2,026 samples where the substance was analyzed, the MRL was exceeded 47 times. Of those, six samples were of turmeric coming from India, five were of chili peppers from India and Uganda, five were of peppercorn from India, Vietnam, and Lebanon, and four samples of dried beans from India.

In their monitoring programs, EFSA said national authorities should consider ethylene oxide in turmeric, chili peppers, peppercorn, and dried beans from non-EU countries, especially India.

The number of samples with multiple pesticide residues was 23 percent, a decrease from 26.4 percent in the previous year. In a sample of chili peppers in the form of paprika powder of unknown origin, up to 43 different pesticides were reported.

In organic farming, MRL exceedance and non-compliance were in the same range as in 2021, with 2.4 percent exceedances and a 1.4 percent non-compliance rate. Non-authorized substances were reported sporadically in samples. One example was chlorpyrifos, mostly in India’s dry beans, rice, and cumin seed.

In 75 samples of baby food, the MRL was exceeded. When measurement uncertainty was taken into account, 15 led to non-compliant results. MRLs were exceeded in 46 honey samples, and 28 were judged to be non-compliant.

Results from the monitoring programs are a source of information for estimating the dietary exposure of EU consumers to pesticide residues. 

EFSA carried out a dietary risk assessment as part of its analysis of results. This showed the probability that consumers will be exposed to a quantity of residues above a certain safety threshold. EFSA concluded that there was a low risk to public health from the estimated exposure to pesticide residues in the foods tested.

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