Food Safety News

A global food standards-setting body has advanced work on various issues, including lead levels, Ciguatera, and tropane alkaloids.

The latest Codex Committee on Contaminants in Food session was held in Panama City in April.

New maximum levels (MLs) were agreed for lead in various spices, including dried aril, dried seeds, dried rhizomes and roots including galangal, dried bark, dried floral parts, dried fruit and berries, paprika, and sumac. New MLs were also agreed on 0.15 mg/kg for cadmium and 0.2 mg/kg for lead in quinoa.

However, the Indian delegation said more time and research were needed to collect geographically representative data on spices, including from developing countries. The European Union proposed lower MLs based on the As Low as Reasonably Achievable (ALARA) principle and available data.

Another text forwarded to the main Codex Alimentarius Commission meeting in Switzerland in November was the draft code of practice/guidelines for preventing and reducing ciguatera poisoning. The United States chaired the group that worked on this topic. Ciguatera poisoning is estimated to cause from 10,000 to 500,000 cases per year.

New areas of focus
Sampling plans for methylmercury in fish and for total aflatoxin and ochratoxin in certain spices have been sent to November’s meeting for adoption.

New work will include reviews of the code of practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts and the code of practice for the Reduction of Aflatoxin B1 in Raw Materials and Supplemental Feedingstuffs for Milk-Producing Animals.

A code of practice will be developed to prevent and reduce cadmium contamination in foods. The United States will lead the work expected to be completed in 2027.

There are plans to update the code of practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed. A code of practice will also be developed to prevent and reduce the presence of tropane alkaloids in food. These issues will be discussed at the next Codex Committee on Contaminants in Food meeting planned for June 2025.

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) will issue calls for data on areas including tropane alkaloids in food and feed at different production stages, total aflatoxins in various cereal products, and in ready-to-eat peanuts as well as for lead in spices, dried bark, and dried culinary herbs to support the committee’s efforts.

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A food safety line item in the federal budget would go a long way toward “bringing clarity and certainty” to the human foods programs of the Food and Drug Administration.

House and Senate Appropriations leaders are finding themselves subject to just such a lobbying approach by some 21 consumer and industry groups as well as state and local food safety agencies.

In letters to House and Senate Appropriations leaders, the food safety line item advocates call the elected officials to FDA’s restructuring of the human foods program to “streamline operations and better fulfill its mission of food safety protection.”

The letters seek a food safety line item in the FDA’s fiscal year 2025 appropriation. In this way, Congress can help modernize the human foods program.

Currently, the FDA’s budget calls for a cut of $34 million in state and local programs, which would be reduced to $83 million from current levels of over $117 million. The cuts would “decimate” state and local programs.

Signing on to the letters are representatives of the American Frozen Food Institute (AFFI); Association of American Feed Control Officials (AAFCO); Association of Food and Drug Officials (AFDO); Association of Public Health Laboratories (APHL); Association of State and Territorial Health Officials (ASTHO); Center for Science in the Public Interest (CSPI); Conference for Food Protection (CFP); Consumer Brands Association (CBA); Consumer Federation of America; Consumer Report; FMI – The Food Industry Association, George Washington University; Milken Institute School of Public Health, International Dairy Foods Association (IDFA), International Fresh Produce Association (IFPA), Interstate Shellfish Sanitation Conference (ISSC); National Association of State Departments of Agriculture (NASDA); National Conference of Interstate Milk Shipments (NCIMS); National Environmental Health Association (NEHA); Pet Food Institute; Stop Foodborne Illness, and Western Growers. 

Bipartisan appropriation leaders were urged to take advantage of the current restructuring of the FDA human foods program to streamline operations and better fulfill its mission of food safety protection. The groups believe that while many of the proposed changes will strengthen the FDA’s ability to ensure the safety of our food supply, Congress can help modernize the human foods program by bringing clarity and certainty to the agency’s budget. 

The letters further explained that despite the critical role played by state and local food agencies, those agencies frequently lack the budgetary certainty needed to operate effectively, which leads to difficulties in hiring and maintaining an adequate number of properly trained staff. 

Although increased funding provided since the passage of the Food Safety Modernization Act has significantly enhanced state and local agencies’ capacity to fulfill their food safety mission, the FDA often uses funds meant for state and local agencies to pursue other priorities while giving little to no warning to impacted agencies. 

Further, the groups believe a “consistent and predictable funding mechanism for state and local programs is needed. As such, it urged including a line item detailing specific funding for state and local food safety issues in the budget allocation for FDA to ensure state and local programs have the budgetary certainty needed to carry out their work.” 

The letters to House and Senate Appropriation leaders can be found in their entirety here:

Senate letter https://www.afdo.org/wp-content/uploads/2024/05/May-2024-State-and-Local-Funding-Letter-Senate.pdf

House of Representatives letter https://www.afdo.org/wp- content/uploads/2024/05/May-2024-State-and-Local-Funding-Letter-House.pdf

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Almost 550 people have fallen sick in a large food poisoning outbreak in Vietnam.

People were taken ill after eating at a bakery in Long Khánh, a city in Đồng Nai Province.

In the past week, 547 people were sickened, according to the Dong Nai Department of Health.

466 cases have been discharged from hospitals and continue to be monitored at home, while 81 patients are being treated in hospital.

Operations at the Cô Băng bakery were temporarily suspended while authorities investigated the incident. Officials said more than 1,000 banh mi sandwiches were sold to consumers, with some later developing symptoms of diarrhea and vomiting. These sandwiches usually come on a baguette with pate, pork, and vegetables.

Salmonella suspicion

An inspection by authorities found the bakery did not have a business license or an eligible food safety certificate. Four employees did not have a certificate of food safety training or a health certificate.

A meeting with local food producers and traders earlier this week revealed that only around 20 percent of 132 bakery outlets in Long Khánh have business licenses. In 2023, a training session was organized for food businesses in the area. The owner of Co Bang bakery attended but was not given a certificate on food safety.

Hospitals conducted test results on 29 patient samples, and the Ho Chi Minh City Institute of Public Health recorded 16 positives for two Salmonella and E. coli strains, and nine samples were positive for E. coli.

Results from food samples taken at the implicated bakery by the Ho Chi Minh City Institute of Public Health recorded Salmonella positives in four of eight samples.

Officials said these findings mean it can be concluded that Salmonella caused the food poisoning.

Wider picture

Deputy Prime Minister Tran Luu Quang asked the Ministry of Health to promote information and advice on the risk of food poisoning and how to prevent it, especially in tourist areas, school cafeterias, and street food sites.

In 2023, Vietnam recorded 125 epidemics that infected more than 2,100 people and caused 28 deaths, which is an increase on 2022 figures.

In March 2024, the Ministry of Health’s Vietnam Food Administration and the Republic of Korea’s Ministry of Food and Drug Safety announced the official operation of a food safety management system in Vietnam.

The announcement was the outcome of a project between the two governments approved by the Vietnamese Prime Minister in 2020.

Most food production and processing facilities in Vietnam are small-scale and follow seasonal production. Among the country’s 500,000 food processing establishments, 85 percent are small- and medium-sized and family-run with limited equipment and facilities.

The system has five components: an online food safety reporting system, a public web portal with general food safety information, a professional portal for officials, and a system monitoring laboratory information.

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

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

Click here to go to the FDA page with links to details on specific alerts. See chart below for list of alert modifications.

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

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Researchers have shared details about how a Listeria outbreak in Switzerland in 2022 traced to fish was solved.

In the summer of 2022, the Federal Office of Public Health (OFSP) noticed increased reports of listeriosis cases, indicating a possible outbreak.

Twenty Listeria monocytogenes patient isolates were found to belong to an outbreak cluster, and 18 cases occurred in northeastern Switzerland. The median age of patients was 77.4 years old, with a range of 58 to 89 years old, and both sexes were equally affected. Nineteen people were hospitalized, and one person died.

In April 2022, four cases of listeriosis were reported who lived in the canton of St. Gallen. Samples from two patients were related, and both consumed fish. According to a study published in Swiss Medical Weekly, the last patient tested positive at the end of July.

Initial signal

Analysis of interview data revealed smoked trout from a local producer called Kundelfingerhof as a suspected infection source, triggering an onsite investigation of the production facility and sampling of suspected products by the responsible cantonal food inspection team in mid-July 2022.

Interviews with patients four to eight revealed overlapping information on the consumption of smoked trout, the brand, producer, and retailer where trout had been purchased, and provided the information that led to the audit of the suspected facility.

In total, 17 of the 20 outbreak patients mentioned consumption of fish. Smoked trout was confirmed for 15 patients, and nine named the same producer for smoked trout. According to information from physicians, another three people ate smoked trout from this firm.

Seven of 10 samples tested positive for Listeria monocytogenes, and the cantonal authority ordered a ban on production and distribution and a product recall. The Federal Food Safety and Veterinary Office (OSAV) issued a nationwide public alert for the smoked fish products concerned.

Kundelfingerhof supplied several of the main retailers in the area, ran a farm shop, and sold products directly to the public at a weekly and online market.

Whole-genome sequencing confirmed the relatedness of Listeria monocytogenes smoked trout product isolates and the patient-derived isolates. Following the ban on production and distribution and the recall, reporting of new outbreak-related cases dropped to zero.

Contamination at the plant

Sanitation measures at the manufacturing facility were informed by analyzing 60 swabs from the production environment and revising the company’s self-monitoring policy. Several months later, the ban on production and distribution was lifted after Kundelfingerhof took action to restore its legal status, and Listeria was no longer detectable in environmental samples and ready-to-eat products.

Listeriosis is a rare disease in Switzerland, with 40 to 60 cases confirmed every year.

All clinical Listeria monocytogenes isolates are whole-genome sequenced at the National Reference Laboratory for Enteropathogenic Bacteria and Listeria (NENT). The Competence Centre for Epidemiological Outbreak Investigations (KEA) at the Swiss Tropical and Public Health Institute interviews patients diagnosed and reported with listeriosis using a standardized questionnaire.

“In the present outbreak, related cases were reported over nearly four months despite the short shelf life of the food item identified. This indicates a persistent contamination source in the production facility rather than contamination of a specific batch,” said scientists.

“Epidemiological surveillance through timely routine interviewing of all listeriosis patients in Switzerland played a key role in rapidly identifying the source of contamination and provided the basis for re-establishing food safety for consumers in this outbreak.”

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It’s unknown if humans can become infected with the Avian Flu virus from unpasteurized, raw milk, but we’ve certainly set up the experiment to find out.

That’s because several state legislatures in recent years have eased up on raw milk restrictions, mostly to permit the direct transfer of the it at the dairy or a nearby farmers market. However, some states allow raw milk at retail stores.

The direct sale of raw milk contrasts with the Food and Drug Administration’s long-standing recommendation against consuming raw milk. It remains against federal law to sell unpasteurized, raw milk across state lines.

Now, those looser direct sale provisions favored by many a state are being tested after the spread of the H5N1 bird flu virus was found in raw milk.

FDA responded by warning consumers to avoid all raw milk products.  FDA sees pasteurization as a method of inactivating the Avian virus.

At this point, it’s only fair to note that science does not know if people can get H5N1 from drinking raw milk, but because of the high levels of viral loads, it’s certainly a possibility.

Avoidance would seem to be the best action that raw milk drinkers could take.

The FDA, which continues to test, has “advisedly strongly” against raw milk since May 1.

Several states have issued similar warnings. New Mexico is the latest, issuing its warning yesterday.

“Raw milk that has not been pasteurized may present a higher risk of HPAI and other virus/bacteria transmission,” David Morgan, a public information officer for the New Mexico Department of Health said. “People should avoid consuming raw milk or raw cheeses.”

It’s legal to buy raw milk in some manner in 27 states, with direct options most common.  Raw milk advocates often claim the choice is more nutritious, but that is without scientific evidence.

Pasteurization is the best mechanism for combating bird flu because it inactivates viruses and kills the harmful bacteria in milk.

The FDA has found fragments of the bird flu virus in commercially available milk, cottage cheese, and sour cream.  That’s enough for health experts to advise steering clear of raw milk until there is an all-clear signal on bird flu.

North Dakota raw milk dairy farmers acknowledge that their cows have a low avian flu risk. Raw milk dairy cows in 10 states have tested positive for the bird flu.

But so far the customers who are the direct buyers of that raw milk are not being deterred.

Raw milk customers have plenty of experience in not worrying about potential harmful outcomes. Raw milk is milk that has not been pasteurized to kill harmful bacteria. Raw milk can carry harmful germs, such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella, and Salmonella. These germs can pose serious health risks even before there is any bird flu contamination to worry about..

Raw milk is one of the riskiest foods. People who get sick from raw milk might have many days of diarrhea, stomach cramping, and vomiting. Some people can develop severe or even life-threatening diseases, including:

• Guillain-Barré syndrome, which can cause paralysis, and
• Hemolytic uremic syndrome can result in kidney failure, stroke, and even death.

Here are some things to know:

• Raw milk is linked to a variety of food-borne illnesses. Some of these illnesses can be severe.
• People can get ill from the same brand and source of raw milk they drank previously, even for a long time, without becoming ill.
• Pasteurizing milk reduces the chance of illness. Pasteurization is the process of heating milk to a high enough temperature for enough time to kill harmful germs.
• Raw milk can get contaminated in many ways. Healthy animals can carry germs that are harmful to people. Germs in these animals’ poop can get into raw milk and contaminate it.
• Sound safety practices can reduce the chance of germs getting in raw milk but not eliminate it.

People most at risk for several foodborne illnesses are adults 65 years and older, children younger than 5 years, and people with weakened immune systems. However, healthy people of any age can get sick after drinking raw milk contaminated with harmful germs.

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A woman facing charges in a fatal mushroom poisoning incident in Australia has pleaded not guilty to murder.

Erin Patterson entered the plea at Latrobe Valley Magistrates Court and was remanded in custody. The case will now be moved to the Supreme Court of Victoria for trial, with the first hearing set for later this month.

Detectives from Victoria Police arrested the 49-year-old in November 2023. She was charged with three counts of murder and five of attempted murder.

In July 2023, four people were taken to hospital after they became ill following a meal at a private residence in Leongatha. Two Korumburra women, aged 66 and 70, died on August 4. A 70-year-old Korumburra man died on August 5. A 69-year-old Korumburra man was released from the hospital on Sept. 23.

Don and Gail Patterson and her sister Heather Wilkinson are thought to have died from symptoms consistent with death cap mushroom poisoning. Ian Wilkinson survived the incident. Erin Patterson is the daughter-in-law of the couple who died.

Three attempted murder charges cover separate incidents in Victoria between 2021 and 2022. It’s alleged a 48-year-old Korumburra man, her ex-husband Simon Patterson, became ill following meals over this period.

Eating just one death cap mushroom may kill an adult, according to the Victorian Department of Health. Poisonous mushrooms, including death caps, occur in Victoria during autumn as the weather becomes wetter and cooler.

Cooking, peeling, or drying these mushrooms does not remove the poison. No home test distinguishes safe and edible mushrooms from poisonous types.

Symptoms of poisoning can include violent stomach pains, nausea, vomiting, and diarrhea and usually occur six to 24 hours after eating the mushrooms. Even if initial symptoms subside, severe liver damage may have happened. If they believe they’ve eaten a poisonous mushroom, people should urgently attend an emergency department and take any remaining mushrooms with them for identification.

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Two articles have been published giving an insight into official controls in France on Shiga toxin-producing E. coli (STEC) and Listeria contamination in food.

In the first report, monitoring plans aimed to establish the contamination rates of ground (minced) beef and raw milk cheeses by the STEC strains identified as the most risky in France.

Results from monitoring in 2021 and 2022 confirmed the contamination rates of ground beef were low and comparable to previous plans. In 2021, 579 tests were done at the distribution stage and 570 at the production stage in 2022.

Positive findings
Three beef samples were positive in 2021, with two being E. coli O157 and the other E. coli O26. Another three were positive in 2022. Two were E. coli O157, and the third was E. coli O45.

Contamination rates of raw milk cheeses in 2022 were slightly higher than those observed during previous plans but were still relatively low. In 2022, 476 analyses were conducted at the production stage.

Eight samples were positive, with six of these being E. coli O26. One sample each was positive for E. coli O157 and E. coli O103.

Data indicated that the risk of exposure by consuming these two types of foods remains limited. However, STEC strains that are highly pathogenic for people were isolated in some samples.

Official advice is that raw milk cheeses should not be given to or eaten by children younger than 5.

Scientists said it was important to implement measures to control and monitor the risk in these sectors. They added that raising consumer awareness about respecting the cooking and consumption conditions on product labels was also crucial.

Listeria analysis
Another article in the epidemiological bulletin, published by the French Agency for Food, Environmental and Occupational Health and Safety (ANSES) and the Directorate General for Food (DGAL), covered the results of official controls on Listeria monocytogenes in ready-to-eat (RTE) food from 2019 to 2021.

Since 2019, the National Reference Laboratory for Listeria monocytogenes has been analyzing strains isolated from official controls. Characterization of these strains contributes to a better understanding of them and the health risks linked to food.

Across six food categories, the 227 strains were divided into four serotypes and 83 clonal complexes (CC). As described in the literature, results show that CC121 and CC9 were mainly isolated. 36 genomic clusters were also identified, with 14 including strains isolated across several years, suggesting the persistence of Listeria strains or reintroduction.

Official Listeria surveillance included surveillance plans from DGAL and control plans from DGCCRF. This system changed in 2023. Under the past control plans, the National Reference Laboratory for Listeria received 81 strains in 2019, 57 in 2020, and 45 in 2021. As part of surveillance plans, the lab received seven strains in 2019, 19 in 2020, and 25 in 2021.

Overall, 21 clonal complexes were found in vegetable products, 18 in meat products, and 17 in fishery products. 54 strains were found in vegetable products, 69 in meat products, and 87 in fishery products.

Scientists said results underline the importance of interactions with the Listeria National Reference Center, which handles alerts and surveillance of listeriosis cases.

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Hy-Vee, Inc. of West Des Moines, IA, is recalling two varieties of its Hy-Vee Cream Cheese Spread and its bulk-packaged Cookies & Cream Mix because of potential Salmonella contamination.

These products are manufactured at different third-party facilities around the Midwest and are sold under HyVee’s private label and bulk packaging programs. The manufacturers of these products notified Hy-Vee of the potential issue. 

The affected products were distributed to Hy-Vee, Hy-Vee Drugstore and Dollar Fresh Market

locations, as well as Hy-Vee Fast and Fresh convenience stores, across the company’s eight-state region of Illinois, Iowa, Kansas, Minnesota, Missouri, Nebraska, South Dakota and Wisconsin. 

Recalled products:

UPC:Product and Size:Use By/Best By:Lot Number:0075450096132Hy-Vee Whipped Cream Cheese Spread – 8 oz.8/7/2024; 8/14/2024N/A0075450096120Hy-Vee Cream Cheese Spread – 12 oz.10/1/2024N/A0075450486740Hy-Vee To Go Cookies & Cream Mix – 4 oz.12/5/2024240730075450486740Hy-Vee To Go Cookies & Cream Mix – 4 oz.12/1/2024241010075450486740Hy-Vee To Go Cookies & Cream Mix – 4 oz.12/5/2024241170075450486730Hy-Vee Cookies & Cream Mix – 16 oz.12/5/2024240730075450486730Hy-Vee Cookies & Cream Mix – 16 oz.12/1/2024241010075450486730Hy-Vee Cookies & Cream Mix – 16 oz.12/5/202424117 Hy-Vee is recalling various Cookies & Cream Mix products.

As of the posting of this recall, there have been no confirmed reports of adverse reactions due to consumption of any of these products.

Customers who purchased the product should dispose of the product or return it to their local Hy-Vee store for a full refund.

About Salmonella

Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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Huer Foods Inc. is recalling Western Family brand yogurt covered pretzels and milk chocolate covered pretzels because of possible Salmonella contamination.

Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

According to the Canadian Food Inspection Agency (CFIA), the recalled products were distributed in British Columbia and possibly other provinces and territories in Canada.

Recalled products:

BrandProductSizeUPCCodeWestern FamilyYogurt covered pretzels240 g0 62639 35287 52024AU22N;
2024AU26NWestern FamilyMilk chocolate covered pretzels240 g0 62639 35286 82024AU26N

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

Consumers should not consume, use, sell, serve or distribute recalled products.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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S Martinelli & Company of Watsonville, CA is recalling nearly 25,000 cases of Martinelli’s Gold Medal Apple Juice because of elevated levels of inorganic arsenic.

According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on April 16, 2024, and is ongoing.

Short-term exposure to very high amounts of inorganic arsenic can result in nausea, vomiting, bruising, and numbness or burning sensations in the hands and feet.

The recalled products were distributed in Alaska, Arkansas, Arizona, California, Colorado, Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Lousiana, Maryland, Michigan, Minnesota, Missouri, Mississippi, North Carolina, New Hampshire, New Jersey, New York, Ohio, Oklahoma, Oregon, Pennsylvania, Puerto Rico, South Carolina, Tennessee, Texas, Utah, Virginia, Washington and Wisconsin. It was also distributed abroad in Panama.

Recalled product:

Martinelli’s Gold Medal Apple Juice From U.S. Grown Fresh Apples 1 Liter (33.8 fl oz.) No Additives of Any Kind 

• UPC 0 00 41244 00102 6
• Product Quantity: 24,519 cases or 147,114 units
• Best By 09MAR2026 and 10MAR2026 Production Date: 3/09/23 Pallet/Batch #: 0001058704, 0001058705, 0001058708, 0001058709, 0001058738, 0001058739, 0001058762, 0001058763, 0001058772, 0001058773, 0001058774, 0001058778, 0001058779, 0001058780, 0001058781, 0001058783, 0001058784, 0001058787, 0001058788, 0001058797, 0001058798, 0001058806, 0001058807, 0001058809, 0001058810, 0001058811, 0001058814, 0001058815, 0001058820, 0001058821, 0001058823, 0001058835, 0001058836, 0001058854, 0001058855, 0001058856, 0001058865, 0001058876, 0001058888, 0001058889, 0001058890, 0001058892, 0001058893, 0001058898, 0001058899, 0001058900, 0001058901, 0001058902, 0001058904, 0001058905, 0001058915, 0001058916, 0001058917, 0001058918, 0001058919, 0001058921, 0001058922, 0001058923, 0001058925, 0001058926, 0001058935, 0001058936, 0001058947, 0001058952, 0001058953, 0001058954, 0001058955, 0001058957, 0001058958, 0001058964, 0001058965, 0001058968, 0001058970, 0001058975, 0001058976, 0001058984, 0001058988, 0001058990, 0001059012, 0001059019, 0001059020, 0001059021, 0001059022, 0001059024, 0001059025, 0001059028, 0001059031, 0001059039, 0001059040, 0001059044, 0001059045 0001059046, 0001059053, 0001059054, 0001059060, 0001059065, 0001059071, 0001059077, 0001059078, 0001059082, 0001059094, 0001059096, 0001059097, 0001059100, 0001059104, 0001059118, 0001059137, 0001059144, 0001059149, 0001059158, 0001059163, 0001059167, 0001059168, 0001059170, 0001059179, 0001059181, 0001059185, 0001059186, 0001059187, 0001059204, 0001059207, 0001059210, 0001059212, 0001059213, 0001059217, 0001059225, 0001059226, 0001059228, 0001059230, 0001059236, 0001059237, 0001059238, 0001059243, 0001059244, 0001059247, 0001059249, 0001059250, 0001059252, 0001059255, 0001059257, 0001059262, 0001059266, 0001059267, 0001059269, 0001059275, 0001059276, 0001059277, 0001059279, 0001059281, 0001059285, 0001059287, 0001059297, 0001059298, 0001059299, 0001059300, 0001059301, 0001059302, 0001059303, 0001059307, 0001059310, 0001059311, 0001059314, 0001059316, 0001059323, 0001059326, 0001059327, 0001059332, 0001059333, 0001059334, 0001059335, 0001059336, 0001059337, 0001059339, 0001059340, 0001059346, 0001059347, 0001059348, 0001059350, 0001059356, 0001059358, 0001059360, 0001059362, 0001059369, 0001059371, 0001059372, 0001059376, 0001059378 
• Production Date: 3/10/23 Pallet/Batch #: 0001059388, 0001059396, 0001059399, 0001059400, 0001059403, 0001059404, 0001059406, 0001059407, 0001059409, 0001059411, 0001059412, 0001059421, 0001059424, 0001059425, 0001059426, 0001059427, 0001059428, 0001059429, 0001059430, 0001059431, 0001059432, 0001059433, 0001059439, 0001059440, 0001059441, 0001059442, 0001059443, 0001059444, 0001059459, 0001059470, 0001059477, 0001059478, 0001059481, 0001059482, 0001059485, 0001059488, 0001059489, 0001059491, 0001059492, 0001059494, 0001059499, 0001059501, 0001059503, 0001059504, 0001059505, 0001059506, 0001059507, 0001059508, 0001059509, 0001059512, 0001059515, 0001059520, 0001059522, 0001059524, 0001059526, 0001059528, 0001059530, 0001059531, 0001059532, 0001059533, 0001059534, 0001059536, 0001059537, 0001059539, 0001059540, 0001059541, 0001059542, 0001059543, 0001059544, 0001059545, 0001059546, 0001059547, 0001059550, 0001059551, 0001059554, 0001059558, 0001059562, 0001059565, 0001059566, 0001059567, 0001059571, 0001059575, 0001059578, 0001059583 0001059586, 0001059598, 0001059599

Consumers should not use this product. Recalled products should be thrown out or returned to their place of purchase.

About arsenic

According to the Food and Drugs Administration, arsenic is toxic to humans and can affect people of any age or health status. The potential for long-term adverse health effects from consuming food contaminated with arsenic vary depending on the level of arsenic in the food; age of the consumer; length, amount, and frequency of exposure to arsenic in the food; and other exposures happening at the same time—either to arsenic from other sources, or other contaminants or to beneficial nutrients.

Current research indicates that inorganic arsenic is more dangerous than organic arsenic and the health effects from exposure are more severe. Organic arsenic compounds contain arsenic with carbon; and are not related to organic farming practices.

Exposure to high levels of arsenic during times of active brain development is associated with adverse neurological effects such as learning disabilities, behavior difficulties, and lowered IQ. Fetuses, infants, and children are particularly vulnerable to the potential harmful effects from arsenic exposure because of their smaller body sizes and rapid metabolism and growth.

For adults, long-term exposure to inorganic arsenic has been associated with skin disorders and increased risks for skin, bladder, and lung cancers, and for cardiovascular disease. For people of all ages, short-term exposure to very high amounts of inorganic arsenic can result in nausea, vomiting, bruising, and numbness or burning sensations in the hands and feet.

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A brand of flour has been recalled in France after dozens of people fell sick.

French officials said there was a risk of JP Coteau brand buckwheat flour being contaminated with Datura.

Additional cases recorded by the Brittany Regional Health Agency (ARS) and checks by the Departmental Directorate for the Protection of Populations in Ille-et-Vilaine, with the involved producer, led to the initial alert being expanded.

French media quoted the Brittany Regional Health Agency reporting that 49 people were sick, including five children. Five people needed hospital treatment.

Products removed from sale

Affected products were sold at outlets specializing in organic products, in grocery stores, at local markets or directly from the producer, mainly in the west of France from Oct. 7, 2023 forward. Recall and withdrawal measures have now been taken.

All batches of JP Cloteau brand buckwheat flour 1-kilogram, 2.5-kilogram, 5-kilogram or 25-kilogram with best before dates between October 2024 and March 2025 are affected.

Officials urged people with any of the implicated products not to consume them and to return items to the point of sale for destruction.

Datura is a plant found in fields and naturally contains high levels of tropane alkaloids, such as atropine and scopolamine. It can contaminate crops and cause acute poisoning.

Symptoms may include a dry mouth, dilated pupils, impaired vision, confusion, hallucinations, a faster heart rate, incoherent speech, and balance problems. They occur relatively quickly after ingestion, from minutes to hours, and may continue for 24 to 48 hours.

For cereals and cereals products, good agricultural and harvesting practices minimize contamination of the crop by seeds of species containing tropane alkaloids, such as Datura stramonium. Such seeds can be removed for certain cereals by sorting and cleaning. However, they cannot easily be removed from sorghum, millet, maize, and buckwheat.

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The Washington D.C.-based Meat Institute, formerly the “North American Meat Institute,” has decided to do something about child labor.

“The members of the Meat Institute are universally aligned that meat and poultry production facilities are no place for children,” said Julie Anna Potts, president and CEO of the Meat Institute.

Potts said the Meat Institute has shared its newly released “best practices” with both the Department of Labor and the Department of Agriculture,” 

“We know existing government programs are not enough to solve this problem, and we stand ready to work with the federal government to develop effective programs and, where appropriate, penalties to ensure underage workers are not a part of our workforce,” she said.

Hundreds of thousands of migrants are entering the country illegally each month, including more unaccompanied minors than ever before, according to the Meat Institute.

Child labor is hired both knowingly and unknowingly in the United States, and many meat and poultry businesses are involved. The meat industry jobs are often food safety jobs of cleaning dangerous equipment.

The Meat Institute’s  best practices were developed to help prevent child labor given the record influx of undocumented minors occurring in tandem with the increasing prevalence and sophistication of identity theft and fraud.

The Meat Institute says it has worked to educate member companies to improve age and identity verification. Programming has included outside experts and counsel to educate member companies on false identification, trafficking, lessons learned from companies charged with violating child labor laws, new programs and technology to detect identity fraud, and more.

At the heart of the Meat Institute’s campaign against child labor is a 7-page “best practices” document on “Workforce Age Verification.”

“Children have no place in meat or poultry packing  or processing facilities,” says the document’s statement of principles. “The Meat Institute’s member companies categorically prohibit hiring anyone under 18 to work in their production facilities.  The prohibition on hiring child labor extends to the use of subcontractors.”

According to the Meat Institute, a corporate commitment to prevent illegal child labor is a critical first step.  This should include a supplier code of conduct for third-party contractors.

Companies should participate in voluntary government programs like the E-verify program for new hires.

Managers and supervisors should be encouraged to report any suspected child labor immediately.

Meanwhile, in one of the largest wage violation settlements ever reached for U.S. poultry workers, a federal court in Los Angeles has entered a consent judgment that orders Fu Qian Chen Lu, Bruce Shu Hua Lok, and others as owners and operators of a network of California poultry processors and distributors to pay $4.8 million in back wages and damages to 476 workers and $221,919 in penalties after a U.S. Department of Labor investigation.

The settlement also requires the employers to give up $1 million in profits earned from the sale of goods tainted by oppressive child labor and pay assessed penalties of $171,919 for their child labor violations. The judgment follows the grant of a temporary restraining order that barred the shipment of hot goods into commerce and required the employer to disgorge all profits related to any such shipment.

Lu and his associated companies supply poultry products to distributors who sell chicken products to, among others, Diamond Green Diesel, Diamond Pet Foods, Foster Farms, Mars Pet Care, Perfection Pet Foods, and Superior Food, as well as several Nevada hotels and casinos including Caesar’s Palace, The Mirage Hotel and Casino and The Orleans Hotel in Las Vegas; and the Casablanca Casino and Virgin River Hotel and Casino in Mesquite.

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A study has added evidence of the risk of contaminated raw pet food to human health.

Researchers investigated whether dog food, including raw meat-based diets (RMBD), available in Portugal can be a source of Salmonella or other Enterobacteriaceae strains resistant to last-line antibiotics such as colistin.

Since 2020, there have been more than 20 reports or recalls of pet food and RMBD in the EU because of the detection of pathogens.

Fifty-five samples from 25 brands of various meat and dog food types from 12 suppliers were screened by standard cultural methods between September 2019 and January 2020. Forty-one of the 55 samples were processed, and 14 were raw, according to the study published in the journal Eurosurveillance.

Promote awareness of risks
Only RMBD batches were contaminated, with 10 of 14 containing multidrug-resistant (MDR) E. coli and one MDR Salmonella. One turkey-based sample was positive for MDR Salmonella serotype 1,4,[5],12:i:- sequence type 34/cgST142761, similar to human clinical isolates. This finding suggests the role of raw pet food as a potential vehicle for the transmission of this serotype, said scientists.

Six Salmonella isolates, all identified as monophasic Salmonella Typhimurium, were isolated from the same sample. 

Scientists detected 59 E. coli isolates in raw-frozen food samples but none were Shiga toxin-producing E. coli. Four colistin-resistant E. coli isolates were present from the same pet food brand in two batches. All isolates carried the mcr-1 gene.

“Our results strongly suggest that conventionally processed pet food is a safer option, emphasizing the critical role of heat treatment in pet food production for effectively mitigating microbiological hazards. These findings indicate a need for proactive actions involving the pet industry, food safety agencies, and pet owners to mitigate risks for public health,” said scientists.

“Promoting awareness of potential risks linked to RMBDs and guiding pet owners on proper handling and feeding practices are crucial steps in minimizing potential health risks. Appropriate hygiene measures and safe handling practices should be observed when dealing with pets and raw pet food to mitigate the risk of MDR bacterial infections in humans.”

Slovenian perspective
Another study has investigated risk perceptions and self-reported pet food preparation practices in the home setting among pet owners in Slovenia who feed raw meat-based diets to pets.

An online questionnaire was distributed to pet owners through social media groups in 2022 and 750 people were included in the analysis. These were divided into two groups — those who provided raw meat-based diets for pets and those who did not. Findings were published in the Journal of Consumer Protection and Food Safety.

Only one-third of respondents in both groups were aware of the potentially fatal consequences of food poisoning. The self-reported frequency of handwashing and surface cleaning was significantly higher in the raw group than in the conventional group. 

Most respondents in the raw group reported pet health benefits as the main reason for choosing raw meat-based diets. The internet was the main source of information about raw pet food. Guidance for pet owners on the safe handling of raw meat-based pet diets is available from the European Pet Food Industry Federation.

Poor food safety practices were noted in the raw feeding group, with almost half rinsing raw meat before preparing it and 42 percent thawing frozen raw meat at room temperature on the kitchen counter. 

“The findings of this study indicate that it is crucial to raise awareness of the potential for foodborne illness to be associated with handling raw meat and raw meat-based diets among Slovenian pet owners. Emphasizing the benefits of appropriate food safety actions to safeguard pet owners and the members of their household may serve as an effective strategy to motivate food safety behavior, but only once the pet owners are aware of the risks,” said researchers. 

Home-based and selling on social media
Finally, home-based online pet food suppliers in England selling through social media have been warned about the importance of ensuring that the products they sell are legal.

The Heart of the South West Trading Standards Service made test purchases across Somerset and Devon. All 10 businesses failed labeling requirements. Officers tested dog treats and canine supplements; the product was incorrectly labeled in each case.

Businesses had not produced the pet food themselves. Eight had repackaged products made by other firms, and in two cases, the products had been manufactured for them by another company.

Test purchases were carried out in response to concerns about the proliferation of small-scale feed business operators setting up online. In response, five businesses are now registered for feed hygiene, two are retailing and have no requirement to register, and two will soon register.

Naomi Osborne, the service’s lead officer for agriculture, said: “Many of these businesses set up during or after the pandemic, and we were concerned that there was a lack of awareness of the requirements and legal obligations relevant to this type of operation.

“We were particularly concerned that labeling claims, such as the product being ‘homemade,’ or ‘free-from,’ or ‘natural,’ could not be substantiated. Businesses must adhere to the strict regulations, and that’s what we are here for, to advise and support and, where needed, to intervene.”

Rufus Gilbert, Devon County Council’s cabinet member for trading standards, said: “Many of these types of small businesses aren’t registered, and as a result, they are unaware of the legislative and feed safety requirements when producing pet food in a highly regulated industry. Accurate labeling is crucial to provide transparency and ensure pet owners make informed choices.”

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Palmer Candy is recalling various “White Coated Confectionary Items” because of potential Salmonella contamination.

According to the recall, Palmer Candy was notified about the potential risk by the supplier of the liquid coating used for the white-coated confections.

The recalled items were distributed internationally and were sold at Walmart, Hy-Vee, Target and Dollar General stores in Alabama, California, Florida, Illinois, Iowa, Kansas, Missouri, Nebraska, North Dakota, Oregon, Pennsylvania, South Carolina, South Dakota, Texas, Virginia, Wisconsin and Wyoming.

Recalled products:

Caramel Swirl Pretzels 4 oz.Best By: 12/28/24Caramel Swirl Pretzels 6 oz.Best By: 12/19/24, 12/20/24. 1/19/25Classic Yogurt Pretzels 28 lb.Best By: 12/11/24 – 1/8/25Cookies & Cream Yummy Chow 14 lb.Best By: 12/6/24 – 1/8/25Enrobed Pretzel Rods 8 oz.Best By: 1/22/25Favorite Day Bakery White Fudge mini Cookies 7 oz.Best By: 4/4/25, 4/5/25, 4/15/25, 4/18/25Frosted Munchy Medley Bowl 15 oz.Best By: 1/3/25Frosted Patriot Frosted Pretzels 28 lb.Best By: 1/2/25, 1/3/25Frosted Pretzels 6 oz.Best By: 1/23/25Munchy Medley 15 lb.Best By: 12/14/24, 1/3/25Munchy Medley 4 oz.Best By: 12/27/24, 12/28/24. 1/19/25Munchy Medley 6 oz.Best By: 12/20/24Munchy Medley To Go 4 oz.Best By: 12/25/24, 1/19/25Patriotic Munchy Medley Bowl 15 oz.Best By: 1/19/25Patriotic Pretzels 14 oz.Best By: 1/25/25, 1/26/25Patriotic Pretzels 6 oz.Best By: 1/19/25Patriotic Red, White, & Blue Pretzel Twists 14 oz.Best By: 12/13/24 – 1/15/25Patriotic Snack Mix 13 oz.Best By: 1/19/25, 1/22/25, 2/1/25Patriotic White Fudge Cookies 7 oz.Best By: 4/23/25Peanut Butter Snack Mix 13 oz.Best By: 11/13/24 – 12/15/24Peanut Butter Snack Mix To Go 4.5 oz.Best By: 1/18/25Snackin’ With The Crew! Mizzou Munchy Medley7 oz.Best By: 12/18/24, 12/19/24Snackin’ With The Crew! Tiger Treats 7 oz.Best By: 12/18/24, 12/19/24Star Snacks Chow Down 25 lb.Best By: 12/6/24, 12/7/2Strawberry Yogurt Coated Pretzels 10 oz.Best By: 1/5/25, 1/23/25Sweet Smiles Yogurt Covered Pretzels 3.25 oz.Best By: 12/18/24 – 1/4/25Vanilla Yogurt Covered Pretzels 10 oz.Best By: 1/5/25, 1/22/25Yogurt Pretzel 14 lb.Best By: 12/14/24 – 12/21/24Zebra Fudge Cookies 7 oz.Best By: 3/13/25, 4/1/25 – 4/2/25

The product was distributed in different packaging such as bags, pouches and tubs.

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

Consumers who have purchased any of the recalled products should not consume them and are urged to return them to the place of purchase for a full refund.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any of the recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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Palmer Candy of Sioux City, IA is recalling Tiger Treats and Mizzou Munch Medley sold at Schnucks stores because of possible Salmonella contamination.

According to the recall posted by Schnucks, both products are being recalled out of an abundance of caution as they may contain an ingredient that one of its suppliers indicates could have Salmonella.

Schnucks customers are urged to check to see if they have the recalled product.

Anyone who has eaten any of the recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Recalled products:

Tiger Treats (Mild Chocolate Peanut Butter Pretzels)

• UPC 7723222301
• Best By: December 18-20, 2024

Mizzou Munch Medley (Candy Mix)

• UPC 7723222300
• Best By: December 18-20, 2024

Affected products should not be consumed and may be returned to the nearest Schnucks store for a full refund or exchange.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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Schnucks of St. Louis, MO is recalling three different cheese spreads because of possible Salmonella contamination.

Schnucks customers are urged to check to see if they have purchased any of the recalled products.

Anyone who has eaten any of the recalled products and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Recalled products:

Schnucks Whip Cream Spread

• UPC 4131858005
• Best By: 8/8/2024

Schnucks Strawberry Spread

• UPC 4131858007
• Best By: 9/8/2024

Schnucks Cream Cheese Spread

• UPC 4131858023
• Best By: 10/8/2024

Affected products should not be consumed and may be returned to the nearest Schnucks store for a full refund or exchange.

About Salmonella infections
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illness and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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By Maribel Alonso, Public Affairs Specialist • ARS, Office of Communications

Dr. Dayna M. Harhay is a Research Microbiologist at the U.S. Meat Animal Research Center (USMARC) in Clay Center, NE. For two decades with ARS, Harhay’s knowledge and expertise in microbiology, molecular biology, bacterial metabolism, serotyping, and genomic sequencing has been instrumental in the study, identification, and prevention of Salmonella bacteria and other foodborne pathogens that can be associated with beef products. 

Isn’t Salmonella a Chicken Problem? 
Harhay smiles as she looks back at the beginning of her career with ARS when she was tasked to find the answer to this question. She didn’t know then that she would become a pioneer in creating novel methods to define the amounts of Salmonella in beef samples and characterize these pathogen serotypes, particularly Salmonella enterica, a major source of foodborne disease in the United States. 

20 Years of Research with ARS
Harhay started her career with ARS in 2004 as a post-doctoral research associate at the USMARC Meat Safety and Quality Research Unit, where she then accepted a Research Microbiologist position in 2005. Before joining ARS, Harhay attended the University of North Texas in Denton, where she earned her doctorate in microbiology and molecular biology in 2003.

“Prior to beginning my work at ARS, my research focused on pseudomonas bacteria, with no formal training in food safety. Still, my former research leader Dr. Mohammad Koohmaraie and my mentors in the Meat Safety and Quality Research Unit recognized and supported my ability to identify research gaps and to develop unique solutions to address those gaps, adding a fresh and valuable perspective to our investigations in the unit,” Harhay stated.

With her new role at USMARC, Harhay focused on learning more about foodborne pathogens associated with beef, leading an extensive survey on cull dairy cattle at harvest, to find the existence of Salmonella on carcasses and identify the possible presence of drug-resistance phenotypes in the population. The survey allowed Harhay to develop rapid tools and techniques for determining the number of pathogens in cattle samples.

After building an extensive collection of Salmonella in-house, Harhay proceeded to use sequencing technology at USMARC to construct first-ever complete (“closed”) genomes (gene sequences) of this pathogen, knowing that it would help facilitate the identification of Salmonella during foodborne outbreak investigations. Harhay believes that more research in this field is necessary to improve the ability to identify illness outbreaks and protect public health promptly, and these novel genome sequences are a great place to start.

Harhay and her colleagues at USMARC have contributed a substantial number of closed genome sequences (~20 percent of 330 closed genomes corresponding to 11 different types of Salmonella) that are currently available in public databases. 

By 2010, Harhay was asked to join a team of scientists in a project that aimed to better understand how Salmonella gets into the food chain through meat products. Harhay’s methods were critical in confirming that bovine peripheral lymph nodes can be, and often are, a primary source of Salmonella contaminationin ground beef. Findings from this study prompted changes in food inspection procedures and guidelines for ground beef products going to the USDA National School Lunch Program.  

Contributions and Recognitions
As a result of her experience with Salmonella enterica linked to production agriculture, Harhay received invitations from the beef industry to join the National Cattlemen’s Beef Association Salmonella Working Group, the North American Meat Institute Salmonella Research Group, and the global animal health company Zoetis’ Salmonella Research Cluster. 

Harhay was invited to help lead the ARS-wide Salmonella Grand Challenge project because of her cutting-edge research on Salmonella detection and characterization and innovative problem-solving skills. The project aims to provide effective and affordable solutions to the beef, pork, turkey, and chicken industries.

In addition, the food safety community has taken a keen interest in Harhay’s most recent work on identifying virulence genes to target for rapid detection of more pathogenic versions of Salmonella. The targets identified are being developed into a test kit that will help testing laboratories identify these highly pathogenic Salmonella at the speed of commerce. The ultimate goal is to provide tools for a risk-based strategy to manage Salmonella contamination in food and reduce the risk of foodborne illness associated with consuming red meat.

Outside of ARS
When not working with Salmonella research, Harhay enjoys traveling with her husband, learning new languages, and exploring different cultures. She and her husband Greg have hiked through the Cinque Terre in Italy, and most recently hiked the last 115km of the Camino de Santiago in   Spain. 

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The Food and Drug Administration, in partnership with STOP Foodborne Illness, a non-profit public health organization, is set to host the 11th and final installment of its webinar series on food safety culture. The webinar will be streamed live May 9 from 5:15 p.m. to 6:30 p.m. EDT from the Food Safety Summit taking place May 6 to May 9, 2024, in Rosemont, IL at the Donald E. Stephens Convention Center.

The webinar is titled “The Journey Continues” and will feature distinguished guest speakers, including:

• Vanessa Coffman, PhD, Director, Alliance to Stop Foodborne Illness, Stop Foodborne Illness (Moderator)
• Conrad Choiniere, Acting Deputy Director, Office of Regulatory Affairs, Center for Food Safety and Applied Nutrition, FDA
• Olamide (Ola) Afolayan, Director, Global Food Safety and Regulatory, Kellanova
• Jorge Hernandez, Vice President, Quality Assurance, The Wendy’s Company
• Karen McCarty, Senior Director, Commercial Quality Assurance, Agropur
• Megan Kenjora, Senior Manager, Food Safety Culture, The Hershey Company
• Lone Jespersen, Principal, Cultivate SA

This collaborative series brings together experts from both the public and private sectors to exchange ideas and experiences regarding the importance of cultivating a robust food safety culture, ultimately contributing to safer food production.

According to the FDA, food safety culture stands as a cornerstone in the FDA’s New Era of Smarter Food Safety blueprint. This strategic blueprint emphasizes the need to influence the beliefs, attitudes and behaviors of individuals and organizations to achieve significant reductions in foodborne illnesses.

For those interested in participating in this enlightening webinar, you can register here.

To access additional information about the webinar series and to listen to past sessions, visit “Collaborating on Culture in the New Era of Smarter Food Safety.”

About STOP
STOP Foodborne Illness, a dedicated public health non-profit organization, has been advocating for food safety since 1994. With a mission to educate and inform the public about the importance of food safety through personal advocate stories, STOP Foodborne Illness is a dedicated team working to prevent foodborne illnesses and fatalities. More information can be found on their website, stopfoodborneillness.com

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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.

Korean Food Inc.
Irving, TX

A food firm in Texas is on notice from the U.S. Food and Drug Administration for violations in their production facility. These violations include not establishing or having implemented a written environmental monitoring plan that is designed to identify Listeria species or Listeria monocytogenes if it is present in their growing, harvesting, packing, and holding environment. 

In a Jan. 8, 2024 warning letter, the FDA described an Aug. 21-25, 2023, inspection of Korean Feed Inc.’s sprout and kimchi production facility in Irving, TX.

FDA investigators found serious violations of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption. 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:

Produce Safety Rule Violations
During the inspection, FDA investigators observed the following significant violations of the Produce Safety Rule:

1. The firm did not establish and implement a written environmental monitoring plan that is designed to identify Listeria species or Listeria monocytogenes if it is present in their growing, harvesting, packing, and holding environment. During FDA inspection, investigators found that they have not established a written environmental monitoring plan, and do not conduct any testing for Listeria species or Listeria monocytogenes in their growing, harvesting, packing, and holding environment. The firm stated that they were not aware of the requirement, and, to the best of their knowledge, they have never conducted environmental sampling in their operation’s history.

2. The firm did not establish and implement a written sampling plan that identifies the number and location of samples (of spent sprout irrigation water (SSIW) or sprouts) to be collected for each production batch of sprouts to ensure that the collected samples are representative of the production batch when testing for contamination. Production batch of sprouts means all sprouts that are started at the same time in a single growing unit. They routinely plant soybean sprouts  (redacted by FDA), and they stated that they harvest sprouts after approximately (redacted by FDA). Each planting would be, at a minimum, one production batch of sprouts. However, they only test SSIW (redacted by FDA) from a randomly selected batch. This is insufficient to ensure that representative samples of SSIW are collected for each production batch of sprouts.

3. The firm did not clean and sanitize food contact surfaces used to grow sprouts before contact with sprouts or seeds for sprouting. Food contact surfaces means those surfaces that contact human food and those surfaces from which drainage, or other transfer, onto the food or onto surfaces that contact the food ordinarily occurs during the normal course of operations. Food contact surfaces include equipment and tools used during harvest, packing, and holding.

During the facility’s cleaning operation, FDA investigators observed the following:

• An employee sprayed a (redacted by FDA) liquid on the sprout washer and spinner that was not properly cleaned, as evidenced by soil on the equipment. They identified this liquid as a sanitizer. Cleaning must be done before sanitizing because sanitizing is generally not effective unless the surface is cleaned first. In addition, they did not know what the (redacted by FDA) liquid was or the directions for use, as they had discarded the original container.
• Black organic residues present on the exit panel of the sprout washer and on the lid edge of the sprout spinner. Sprouts were observed touching these areas during the washing and (redacted by FDA)‐drying processes.
• The sprout irrigation machine was covered with foil that was torn and soiled with a black/brown residue in growing room (redacted by FDA). Soybean sprouts were observed growing in (redacted by FDA) underneath this foil, and water was observed dripping from the irrigation machine.

4. The firm did not provide adequate drainage in all areas where normal operations release or discharge water or other liquid waste on the ground or floor of the building. (Redacted by FDA) used for collecting soybean sprouts were stored on a low‐lying shelf/rack over a clogged drain near the sprout washer. Water from the sprout washer, the hand sink in the production area, and the hose that employees were observed to use to wash their hands, was observed to discharge directly onto this floor. Water from these sources pools on the floor contacting the bottom of (redacted by FDA) holding sprouts and is splashed into the (redacted by FDA) holding sprouts while employees walk around. Additionally, the floor of the production area is not maintained, in that it is a rough, pitted, unsealed surface. The floor is not able to be adequately cleaned and sanitized.

Misbranding Violations

1. The GO‐HYANG MAK KIMCHI, 16 oz., 32 oz., half-gallon, and gallon container sizes, and the Radish Leaves Kimchi products are misbranded, in that the finished product labels fail to declare the major food allergen, sand lance and, seasonally, wheat.
2. The GO‐HYANG MAK KIMCHI and Radish Leaves Kimchi products are misbranded because the labels for the 16 oz., 32 oz., half-gallon, and gallon container sizes:

a. When the kimchi products do have oyster sauce as an ingredient, then the sub‐ingredients of the oyster sauce must be declared, the requirement to list these component ingredients (or sub‐ingredients) may be met by either parenthetically listing the component ingredients after the common or usual name of the main ingredient, or by listing the component ingredients without listing the ingredient itself. Under the first alternative, the component ingredients must be listed in descending order of predominance within the multi‐component ingredient; and under the second alternative, the component ingredients must be listed in descending order of predominance in the finished food.
b. For the 32-ounce Go‐Hyang Mak Kimchi and for the Radish Leaves Kimchi, the labels declare the ingredient “M.S.G.” Any monosodium glutamate used as an ingredient in food must be declared by its common or usual name, monosodium glutamate.
c. The Radish Leaves Kimchi product does not list radish leaves as part of its ingredient.
d. The oyster sauce and salted anchovies must be declared only when they are added as ingredients.

3. The GO‐HYANG MAK KIMCHI and Radish Leaves Kimchi products are misbranded because each label fails to declare:

a. The correct number of servings per container. The number of servings must be calculated from the serving size and the total contents of the package. The labels for the GO‐HYANG MAK KIMCHI products list 10 servings per container for all sizes of product while Radish Leaves Kimchi lists 22 servings per container. The serving size on each product is 30 g which is 300 grams (30g multiplied by 10 servings) or approximately 10.5 ounces for the GO‐HYANG MAK KIMCHI product and 660 grams (30g multiplied by 22 servings) or approximately 23 ounces for the Radish Leaves Kimchi product. Therefore, none of the labels list the correct number of servings per container.
b. The serving size is not expressed in a common household measure that is appropriate to the food.
c. The nutrients using the format and nutrients required to be declared. For example, the nutrition facts information is not in the current format and therefore does not declare all of the required nutrients, vitamins and minerals, their quantitative amounts, and the correct footnote.

4. The firm’s GO‐HYANG MAK KIMCHI and Radish Leaves Kimchi products are misbranded because:

a. The GO‐HYANG MAK KIMCHI product label contains information in a foreign language; therefore, all required information must be in both languages (i.e., the English language as well as the foreign language). For example, the Nutrition Facts label must be declared in both the foreign language and English.
b. Their Radish Leaves Kimchi product label fails to list all required statements in English.

5. The firm’s Radish Leaves Kimchi products are misbranded because:

a. Regulation does not provide for the use of check boxes for different net quantity of contents statement.
b. Regulation requires that it must appear as a distinct item on the principal display panel and be placed within the bottom 30 percent of the area of the label panel in lines generally parallel to the base on which the package rests as it is designed to be displayed.

The full warning letter can be viewed here.

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