Researchers from the ZERO2FIVE Food Industry Centre at Cardiff Metropolitan University will be giving out thermometers during the Amgueddfa Cymru Food Festival in Cardiff on Sept. 9.

As part of the “Is your fridge cold enough?” project, 1,000 people will get a free thermometer to take home. They will be asked to upload information about the temperature of their fridge to an online portal. 

Data collection started at another event in August, where 500 thermometers were distributed. Work continues into October, after which data analysis will take place and findings will be prepared as an abstract for presentation at the International Association for Food Protection (IAFP) conference in 2024.

The citizen science project aims to obtain information about the operating temperatures of as many fridges as possible to determine if they are storing food safely. People who take part will be entered into a competition to win one prize of a £100 voucher ($125).

How to take part
Scientists will talk people through what they need to do and there will be a bilingual information sheet as part of the thermometer pack. Participants need to put the thermometer in the fridge door storage area and leave the door closed for at least 15 minutes. Past research has found the door of the refrigerator to be the warmest place in the fridge.

Then they should open the fridge and take a picture of the temperature on the thermometer.

Participants either scan the QR code or visit the web address on the information sheet to upload an image of the temperature displayed. On the portal there are questions regarding demographics, the temperature, and refrigeration practices. The portal to submit temperature information will remain open until October 9.

When a temperature above the recommended 5 degrees C (41 degrees F) is recorded, people are told that having a fridge operating at this level can encourage food poisoning organisms and spoilage bacteria to grow quicker. The portal also tells participants that they can reduce the risk of illness and help prevent food waste by gradually adjusting the dial, so temperature on the thermometer is 5 degrees C or less.

Benefit of citizen science projects
To take part in the project, visit ZERO2FIVE’s researchers in the Good Food Cardiff Zone area at the food festival in St Fagans National Museum of History.

Previous ZERO2FIVE research has found that people trust their fridges to ensure food is safe to eat, often without checking they are functioning at the correct temperature. Most households do not have refrigerator thermometers, meaning people may be storing food above the recommended 5 degrees C (41 degree F). This can lead to faster growth of spoilage and food poisoning bacteria.

Ellen Evans, who is leading the project, said: “This exciting citizen science project will give people a chance to take part in important research, but most importantly it will enable people to check whether their fridge is operating at a safe temperature and potentially reduce their risk of getting food poisoning. Fridge thermometers are an invaluable tool, and this is a great opportunity to get hold of one for free.” 

Meanwhile, the UK Association for Food Protection Conference has been scheduled at the All Nations Centre in Cardiff on Nov. 22, 2023. Speakers and the final program have yet to be confirmed.

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Officials now report that nine hospitalized children have been diagnosed with a complication that causes the kidneys to shut down.

Eleven daycare centers have been closed since Monday. Five of them may be allowed to reopen on Sept. 11 if no illnesses among attendees or staff have been confirmed. The five centers and six with known patients were closed as a cautionary move because they all use a central kitchen.

The Shiga toxin-producing E. Coli involved in the outbreak can also attack other organs and cause widespread organ failure. It is not unusual for children to appear to be recovering and then backslide into a much more severe infection.

Investigators have collected samples of leftovers and frozen food for testing, but those test results are not yet available.

About E. coli infections
Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

Alberta Health Services officials said the outbreak has peaked, though more patients could be identified. There is a chance of secondary infections where sick patients expose others in their families to the bacteria.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. According to the Centers for Disease Control and Prevention (CDC), others can develop severe or life-threatening symptoms and complications.

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, tiredness, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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The problem was discovered during routine FSIS surveillance activities of imported products, and it was determined that the products were not presented for reinspection.

FSIS is concerned that these products may be available in retailers’ deli counters and available for consumers to purchase. Also, these products may be in retailers’ freezers.

The recalled items were shipped to retail locations in California.                 

Recalled products:

• 19- to 24-lb. box containing “Chicharrón con carne/Pork Skin with Meat” with lot codes 2193CON0281, 2203CON0283, 2213CON0285, 2223CON0287, 2233CON0289 and use by date between August 7-11, 2024, and shipping mark 176.
• 24- to 30-lb. box containing “Carnitas de Cerdo/Seasoned Pieces of Pork Meat” with lot codes 2123CON0272, 2133CON0273, 2193CON0282, 2203CON0284, 2213CON0286, 2223CON0288, 2233CON0290 and use by date between July 31, 2024-August 1, 2024, and between August 7, 2024-August 11, 2024, and shipping mark 177.

The products subject to recall bear Mexican establishment number “TIF No. 681” inside the Mexican mark of inspection. Product labels can be viewed here.

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

Retailers are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

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That is good news for the California Food Safety Act, which is on the State Senate’s third reading calendar. Assembly Bill 418, introduced in February by Assemblymember Jesse Gabriel, D-San Fernando Valley,  seeks to ban harmful food additives already prohibited from use in the European Union. 

 The bad news is that the law bans certain substances as food ingredients and has to compete for Senate floor time with nearly 300 Assembly bills also looking for final passage.

It needs only a favorable Senate vote and the Governor’s sign-off to become law.

AB 418 has been amended on the Senate side, removing one substance from its banned food ingredient list. That substance is titanium dioxide, often added to foods to enhance white coloring or opacity.

To be added to food, titanium dioxide as an additive must achieve 99 percent purity. That still leaves room for small amounts of potential contaminants like lead, arsenic, or mercury.   Chewing gum, candy, pastries, chocolates, coffee creamers, and cake decorations are among food items that may contain titanium.

The U.S. Food and Drug Administration considers titanium dioxide safe, and apparently, so does the California Senate in that it’s been removed from the AB481’s list of banned substances.

Four ingredients remain on the banned list. They are Brominated vegetable oil, Potassium bromate, Propylparaben, and Red dye No. 3.

The first-time fine for anyone found violating the new law is $5,000, with each subsequent violation going to $10,000. California’s Attorney General and city and country attorneys are all empowered to bring charges under the statute.

By closing its marketplace to foods containing these substances, California will likely force many manufacturers to change recipes for foods distributed nationwide. This is not unlike the national change California is bringing about by closing its market to poultry and pork producers who do not meet its animal housing standards.

After Jan.1, 2027, under the bill, it will be illegal in California to manufacture, sell, deliver, distribute, hold, or offer for sale any food product for human consumption that contains any of the four products.

Two powerful consumer and environmental organizations, Consumer Reports and the Environmental Working Group have been helping move AB418 in Sacramento.

Senate summary of assembly bills

As of Sept. 7, 2023

Third Reading File AB 418 — Gabriel et al. An act relating to food.
2023

May 15 — Read the third time. Passed. Ordered to the Senate. (Ayes 54. Noes 12.)

May 16 — In Senate. Read the first time. To Com. on RLS. for assignment. May 24 — Referred to Coms. On Health and E.Q.
May 26 — From committee chair, with author’s amendments: Amend and re-refer to committee. Read a second time, amend, and re-referred to Com. on Health.
Jun. 29 — From committee: Amend, pass as amended, and re-refer to Com. on E.Q. (Ayes 10. Noes 0.) (June 28).
Jul. 3 — Read the second time and amend. Re-referred to Com. on E.Q. Jul. 12—From committee: Do pass and re-refer to Com. on APPR. (Ayes5. Noes 1.)

(July 12) — Re-referred to Com. on APPR.
Aug. 14 — From committee: Be ordered to second reading according to Senate Rule 28.8.
Aug. 15 — Read the second time. Ordered the third reading.
Sep. 1 — Read the third time and amend. Ordered to second reading. Sep. 5—Read a second time. Ordered the third reading.

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The study was conducted by scientists at the University of Pretoria (UP) in 2019 and 2020 into the prevalence of Listeria monocytogenes in beef and beef products at abattoirs and retailers in the Gauteng, Mpumalanga and North West provinces.

It showed that 4.6 percent of chilled carcasses sampled at seven abattoirs in Gauteng were positive for Listeria. This means that contaminated items could enter the food chain as beef products sold at retail outlets in the province. 

The study, funded by Red Meat Research and Development South Africa, was prompted by the 2017-2018 outbreak of listeriosis with 1,065 confirmed cases and 218 deaths. It was traced to a ready-to-eat processed meat product called polony, made at a plant in Polokwane run by Enterprise Foods, which at that time was owned by Tiger Brands.

Ready-to-eat (RTE) food, including polony, were also positive for Listeria in the current study.

Supply chain assessment
“Processed foods become contaminated by contact with equipment, the handling of raw products, or from post-processing settings in which the pathogen can survive despite the routine use of disinfectants. Because of potential contamination during slaughter, carcasses can become contaminated, leading to contaminated meat and meat products,” said Dr Rebone Moerane, head of UP’s Department of Production Animal Studies, who was part of the research team.

Another study, published in the Journal of Food Safety, revealed that 8.3 percent, or 33 of 400, beef and beef products were contaminated with Listeria monocytogenes.

University of Pretoria researchers also looked at the prevalence and factors associated with Listeria in cattle, silage, feeds, and water on farms in the three provinces; in slaughtered cattle and carcasses at processing plants; and the contamination of beef products at retail. 

Samples were collected from cattle farms; carcass swabs were taken from abattoirs, and samples of raw beef and beef products, including ready-to-eat items, were collected from shops of all sizes. 

Researchers found the risk of exposure of cattle to listeriosis on farms is minimal. However, the detection of contaminated chilled carcasses sampled at Gauteng abattoirs is troubling, as are the findings at retail outlets, they said.

Get ahead of another outbreak
The prevalence of Listeria was 6 percent, 8.3 percent, and 9.3 percent in beef and beef products sampled in outlets in North West, Mpumalanga, and Gauteng respectively, and 4.3 percent, 11 percent and 9.3 percent for cold beef and beef products.

“Some of the contaminated products were RTE items – including polony, which is widely consumed, and biltong. This increases the risk of human exposure to the pathogen,” said Dr. Moerane. 

“It’s our hope that government and industry stakeholders will act on these findings and introduce strict control and monitoring measures at the appropriate stages in the beef production system. It’s vital that we use the outcomes of this study to get ahead of another potential outbreak of listeriosis.”

In most cases, Listeria monocytogenes isolates responded to penicillin, ampicillin and sulfamethoxazole-trimethoprim, which are important antimicrobials used to treat listeriosis.

Scientists recommended that government and industry implement stringent food safety measures at abattoirs and processing plants to reduce contamination and lower the possibility of another listeriosis outbreak. 

They also suggested follow-up studies of moist biltong, which is widely consumed in the country, to determine its ability to support the growth of Listeria and assess the risk posed to consumers. 

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The European Food Safety Authority (EFSA) and EU Commission’s Inter-European Union Reference Laboratories (EURL) Working Group on Next Genome Sequencing (NGS) organized the second Science Meets Policy conference this week. More than 100 people from 20 countries attended in-person while online viewers peaked at 257.

Stefano Morabito, from the Italian National Institute of Health (ISS); George Haringhuizen, at the Dutch National Institute for Public Health and the Environment (RIVM); João André Carriço, of bioMérieux; Katja Alt, from the German Federal Ministry of Food and Agriculture and Coen van der Weijden, from the Netherlands Food and Consumer Product Safety Authority (NVWA) were featured on a panel discussion.

Panelists highlighted the need for flexibility, especially as there are 27 countries in Europe at different stages in use of Whole Genome Sequencing and as outbreaks can involve nations outside the EU. They discussed the types of data needed, data quality and comparability, resource issues, how to build trust and the role of different parties including regulators and industry.

EFSA and ECDC’s One Health WGS system has been operating since July 2022 and while things are going well, not all member states are contributing equally.

Data sharing dilemmas

Bernhard Url, EFSA’s executive director, said genomic data sharing is now at a turning point.

“We believe that from a technological and methodological point of view we are ready to use WGS data more widely and with more impact. Many of the problems have been solved and the technical infrastructure has been built. There is no doubt, at least within the community, that data sharing adds value, because it leads to faster outbreak detection and better tracing. It increases the likelihood of connecting sporadic cases to clusters and to detect outbreaks and there is measurable economic impact,” he said.

However, despite the knowledge that sharing data helps, there are still some obstacles that prevent wider use, said Url.

“There are technological gaps as not all member states or organizations use WGS on a routine basis. There is also a worry that people and countries say we don’t have a robust legal basis to share data. There is a fear that people lose control of data, they produce the data, share it but don’t know what happens afterwards. There is a concern that if this technology would be used widely, many more clusters would be detected, which is good from a public health point of view, but it also would increase the workload of national authorities to follow-up and deal with these clusters.”

Url said it would be “unwise” to wait for legislators to define the rules of the game.

“The WGS community must do our part to create the conditions for success. We think there is a lot we can do to move data sharing forward in the current legislative framework. We still have to work on creating a mutual understanding about benefits and limitations of this technology. We have to agree on common guidelines, processes and procedures, otherwise we wouldn’t know how to compare different outcomes,” he said.  

“We want to act as openly as possible but as confidential as needed, there is a fine line that we have to find. EFSA has invested resources in creating a technological infrastructure for enabling WGS data sharing, mainly to tackle foodborne threats. We will continue to do our part to move genomic data sharing forward.”

United States perspective

Eric Stevens, from the U.S. Food and Drug Administration, said the GenomeTrakr network is the result of 12 years of work. At the end of 2021, there were 600,000 genomes in the public database, today it is more than 1,000,000 sequences.

“After more than a decade of experience, it is not the sequencing that is the challenge when transitioning to this data, it is how you are going to analyze it, train staff, gain the skills and enable the entire system to utilize it effectively,” he said.  

“Metadata helps to tell a complete picture, without it you have a DNA sequence, which can only tell you some stuff. Contextual data gives that data life, it tells you where those bacteria came from, how they were living and when we are starting to think about the interventions we can make, we need that information to understand the complete picture.

“For us, the best use is making it open data available to anyone because somebody maybe interested in Salmonella, somebody else in E. coli and sometimes they overlap with interventions you can make for preventive controls and reducing contamination.”

Stevens said once data is in the database, a variety of things can be looked at.

“When you start thinking of the global food chain you can think where do we need more data from and start doing some projects to tackle those problems to better understand how food becomes contaminated in the first place. You wouldn’t know any of this unless you had the data that can help point the way,” he said.

“GenomeTrakr is responsible for almost 100,000 food and environmental isolates to tell a more complete picture of linking clinical isolates back to their sources, so we can not only respond to foodborne outbreaks but then try to prevent them. When you start looking at where your sources of food and environmental isolates linked to human illnesses come from, you can start doing source attribution and more preventive targeting. If we can get to a point where we can upload data in real time we can start to make those connections as early as possible to get a contaminated product out of the market.”

It can also help in moving from responding to outbreaks to trying to prevent contamination occurring.

“In a facility for example, you are not going to do WGS to identify a pathogen, you can do a quick culture method to see presence or absence. But if you have a facility that is concerned about whether they have a resident pathogen you would 100 percent like this information from WGS. You could expand that further to farms and potential water sources,” said Stevens.  

“When you start doing projects in different parts of the world you start understanding that everybody has issues that maybe aren’t issues for you. We’ve done a lot of work in Latin America and the big problem in getting started in sequencing is availability of reagents. We hear it costs five to seven times more than what we pay. When we talk about this being utilized by the world we have to start focusing on those issues that are going to make the most impact.”

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On Sept. 5, 2023, the firm was notified by the South Carolina Department of Health and Environmental Control (SCDHEC) that their Not Fried Chicken ice cream treat tested positive for Listeria monocytogenes. The firm also recalled their Life Is Peachy Ice Cream treats because both products were manufactured in the same room.

These products were packaged in lamented buckets and plastic wrap and shipped to Georgia, Illinois, Maryland, North Carolina, New York, South Carolina and Texas distribution centers. The product was also shipped online directly to consumers located in all fifty states plus the District of Columbia.

Recalled products:

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

Consumers who have purchased these products are urged not to consume them and to return the products to the place of purchase for a full refund or they may discard the product. 

About Listeria infections

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

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

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

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

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According to the details posted online by the FDA, the recall was initiated on June 16, 2023, and is ongoing.

The recalled products were distributed in Illinois, Alabama, Iowa, Georgia, Mississippi, Indiana, Arkansas, Colorado, Florida, Virginia, Ohio, Wisconsin, Pennsylvania, New Hampshire, Arizona, Kansas, Texas, Tennessee, North Carolina, Lousiana, Missouri, Kentucky, Delaware and Wisconsin.

Recalled products:

Parent’s Choice brand Sensitivity Premium Infant Formula

• 638g
• packaged in plastic tubs

Tippy Toes brand Sensitivity Premium Infant Formula 

• 942g 
• packaged in composite cans

Code information:

• D05LVJV
• USE BY 05MAR2025 
• D06LT7VA 
• USE BY 06MAR2025

UPC Codes: 36800496644 and 681131045513

Anyone who purchased the recalled products should immediately dispose of it and not consume it.

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“I am confident in the safety of the food I eat.” Five years ago, only one-third of U.S. consumers strongly agreed with this statement. While they held the government primarily responsible for food safety, followed by food companies and farmers, when it came to trusting them, farmers were third, federal regulators were eighth, and food companies were eleventh. And we in food safety wonder why consumers don’t always adhere to good food safety practices or follow label instructions. How can food safety experts from government, industry and academia communicate with consumers in a meaningful way? How can we convey that just because something can happen, the likelihood that it will happen varies? And how can we convince consumers to take steps to reduce their risk of foodborne illness?

The 2023 virtual Food Safety Forum, organized by the American Frozen Food Institute (AFFI), will address these questions and more. Taking place Sept.13 and free to attend, the Food Safety Forum is taking a deep dive into the state of risk communications. Science is complicated. Consumers want simple, unambiguous answers, and misinformation is abundant. Effective communication is hard and communicating public health risk — the likelihood that one will get sick, not to be confused with hazards — is an ongoing challenge. 

Like it or not, food safety professionals are risk communicators. Family and friends often ask for my opinion when they see alarming headlines about the safety of our food supply. On a broad scale, scientists are seldom viewed as great communicators and most of us are not trained that way. But facts and data don’t speak for themselves. Most consumers prefer a “tell me what to do” approach rather than delve into the complexities of contamination rates and dose responses. AFFI’s Food Safety Forum is bringing together the right group of experts from diverse backgrounds to address these topics with the goal of communicating in a way that improves public health. 

Perhaps the most notable component of the Food Safety Forum is the breadth of stakeholders from industry, government, academia and consumer groups, that all see the need for better communication of food safety risks. Many of these groups, historically viewed as adversaries, have common goals: we all want safe food and for consumers to view and act on food safety risks appropriately. The collaboration and diversity of partners for this year’s Food Safety Forum are unprecedented.

The event will kick off with the well-known Don Schaffner of Rutgers University discussing the “Current Reality of Risk Communication.” As co-host of the “Risky or Not” podcast, Don is perfectly positioned to talk about risk as distinct from hazards in a food safety context and how to explain these concepts to consumers.

No discussion of food safety communication would be complete without addressing the elephant in the room: lawyers. Whether it’s communicating about a serious outbreak, a recall that warrants immediate action or safe food handling practices, regulators are often criticized for being too slow, too fast and rash, too simplistic or too complicated. Elizabeth Fawell, an attorney with the Hogan Lovells law firm, will moderate a discussion with experts who know first-hand the challenges public health officials face when trying to clear food safety communications internally. Joining to share learnings from their experiences are Brian Ronholm with Consumer Reports, former deputy undersecretary for food safety with the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS), Roberta Wagner with the International Dairy Foods Association who formerly worked with the U.S. Food and Drug Administration and FSIS, and Frank Yiannas, former deputy commissioner at the FDA. 

Consumers are the ultimate target of food safety communications. When it comes to educating and empowering people to make informed decisions about food safety risks, the rubber meets the road for the scientific community. Who is better to address the consumer view than Mitzi Baum of STOP Foodborne Illness, who represents families of consumers impacted by foodborne illness? Joining Baum are Kristine Butler with FDA’s communications and public engagement team, Ben Chapman with North Carolina State University (and the other half of the “Risky or Not” podcast), and communications representatives from food retail and national food brands. Together, these communicators will speak to their mechanisms to earn trust and gain attention.

Finally, the Food Safety Forum will look to the future. How can risk communicators learn from previous missteps? How can we break through the noise? How can we narrow the gap between mitigating food safety hazards and communicating public health risks? Representatives from the Association of Food and Drug Officials, Consumer Reports, the Centers for Disease Control and Prevention and the food industry will discuss the lessons learned and what it means for the future of communicating food safety to consumers.

Moving the needle on consumer behavior is a lofty undertaking and discussion is needed on how to identify effective communication mechanisms and overcome barriers to meaningful communications. The collaborators convened by AFFI come from different perspectives but are united by their commitment to not only improve food safety, but to also improve consumer understanding of complex food safety topics so they can best protect their health. This topic is not going away. Attend this free event on Sept. 13 to learn more about current challenges and approaches for the future. Register now at www.affi.org/food-safety-forum.

About the author: Jennifer McEntire, Ph.D., is the Founder of Food Safety Strategy LLC. With 20 years of food and beverage association experience, she combines her technical background and regulatory insights to help the food industry assess and manage food safety risks in order to protect public health. McEntire earned a B.S. in food science from the University of Delaware and Ph.D. from Rutgers University as a USDA National Needs Fellow in food safety.

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The French Agency for Food, Environmental and Occupational Health and Safety (ANSES) said mushroom picking had started earlier than usual in 2023.

Rainy weather in several regions in August encouraged the growth of mushrooms. Growth varies yearly, depending on various things, including weather.

Since the start of August, intoxications reported to poison control centers (CAP) have increased. More than 250 cases have already been recorded, twice as many as in the same period in 2022.

There are several reasons for poisonings, including confusion of an edible species with a toxic variety or consumption of edible mushrooms in poor condition that were poorly preserved or insufficiently cooked.

It is not recommended to serve infants picked wild mushrooms but 74 young children were poisoned, including an 11-month-old child who required treatment in intensive care.

Not a new problem
Although ANSES issues recommendations yearly, cases are frequently reported to poison control centers.

Between July and December 2022, 1,923 poisonings were reported to CAPs. This was more than 1,269 cases in 2021. However, the number of serious cases was down slightly from 41 in 2021 to 37 in 2022. There were two deaths compared to four fatalities in 2021. The peak this past year was in October when more than 1,000 cases were recorded.

From all poisonings, 30 people had used recognition applications on smartphones. This is not advised due to the high risk of error.

Pick only specimens in good condition and take the entire mushroom to help with identification. Do not pick mushrooms near potentially polluted sites such as roadsides and landfills.

Store mushrooms in the fridge at a maximum of 4 degrees C (39.2 degrees F), avoid all contact with other foods, and consume within two days of picking. Ensure they are correctly cooked – 20 to 30 minutes in a pan or 15 minutes in boiling water – and don’t eat too many in one sitting.

ANSES recommends only collecting mushrooms they know, as some highly toxic ones are similar to edible species. Poisonous types can also grow where edible varieties had been picked in the past. If there is the slightest doubt, consult a specialist before consumption.

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Nineteen sick people are aged 63 to 93, including 13 men and six women. Patients have been reported from 10 different regions.

Six people with listeriosis have died. However, it is unclear what role the infection played in their death because most patients had other severe underlying diseases.

People have been sick with the same type of Listeria since autumn 2022, but 15 cases occurred from the end of May this year, said Folkhälsomyndigheten (the Public Health Agency of Sweden).

Of cases with available information, 14 reported eating vacuum-packed salmon from one of two brands before falling sick. Both these brands are produced by Leröy Seafood, and Listeria was detected in products and environmental samples in the firm’s facility.

In most cases, samples have only been analyzed qualitatively so it is unclear if Listeria was above the limit of 100 CFU/g, according to Livsmedelsverket (the Swedish Food Agency).

“For Leröy Smögen Seafood, safe and secure food is our priority, and we take this incident very seriously. We are doing everything we can to ensure this does not happen again. We have a good cooperation and dialogue with the Swedish Food Agency,” said a company statement.

Finding the source of infections
Further analysis of samples from food, the environment, and human cases found the same type of Listeria, which points to the salmon products being the likely source of infection. The company has increased sampling and is carrying out further clean-up measures at the facility.

In early August, the retailer Axfood recalled a batch of Falkenberg Seafood cold smoked salmon 200-grams after low levels of Listeria were found.

The product was available for sale in the majority of Axfood’s stores. Listeria was detected during the retailer’s internal checks.

“The production has not been stopped, but all batches are currently analyzed for the presence of Listeria before release on the market. The company must take action following its HACCP-based procedures. They must also investigate the cause of contaminated products with Listeria monocytogenes and take measures to prevent such contamination. This may involve changes to HACCP-based procedures or other measures,” said Mats Lindblad from Livsmedelsverket.

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Eleven daycare centers in Calgary, Alberta, Canada, have been closed because of the illnesses, which now number 96. During a press conference this afternoon, Dr. Francesco Rizzuti, medical officer of Alberta Health Services Calgary, said 22 patients had been hospitalized. 

Rizzuti said both adults and children have been confirmed sick as outbreak patients. The Alberta Health Services reported that all hospitalized patients are children. Rizzuti declined to say what specific complications the patients suffer, only that some symptoms are severe.

Patients started going to emergency rooms and being admitted to hospitals this past weekend, Rizzuti said. He made the decision Monday to close the 11 daycare centers because they share a common kitchen. On Tuesday morning investigators began collecting samples for testing. Among the samples collected were leftovers and frozen foods.

Parents have reported to Canadian media that they believe meatloaf served to children may be the source of the E. Coli, but Rizzuti would not confirm that.

More than 2,000 stool sample kits have been sent to the implicated daycare centers. Parents and staff can pick up the kits for free. Specific tests are required to diagnose E. Coli infection because it can mimic other illnesses.

Some media reports have said that the central kitchen used by the daycare centers had received non-compliance scores during recent inspections. However, Rizzuti said that is not the case and that the kitchen’s most recent inspections have shown compliance with food safety regulations.

Only some of the daycare centers that have been closed are associated with patients, said Rizzuti. But as a cautionary move he ordered all 11 using the central kitchen to be closed until the situation is resolved.

“We think there is a common source,” Rizzuti said during the press conference this afternoon, adding that it is not unusual for investigators to be unable to determine the source of outbreaks.

He said hospital care for those infected with E. coli can include treatment for dehydration, or, on a more severe scale, monitoring for hemolytic uremic syndrome, a type of kidney failure. Patients are also monitored for sepsis.

Investigators are calling each household with a confirmed illness in addition to collecting and testing samples. Rizzuti said it could take weeks or months to finish the investigation.

The following sites have been issued a closure order until issues are resolved:

• Fueling Brains Braeside
• Fueling Brains West 85th
• Fueling Brains New Brighton
• Fueling Brains Centennial
• Fueling Brains Bridgeland
• Fueling Brains McKnight
• Braineer Academy
• Kidz Space
• Little Oak Early Education (formerly Mangrove)
• Almond Branch School
• Vik Academy in Okotoks

Anyone who works at any of the daycare centers or has a child who attends them should be on the lookout for E. Coli symptoms.

About E. coli infections

Anyone who has developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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The problem was discovered during routine FSIS surveillance activities of imported products, and it was determined that the products were not presented for reinspection.

The products subject to recall bear Canadian establishment number “391” inside the Canadian mark of inspection. 

Recalled product:

FSIS is concerned that some products may be in consumers’, restaurants, and institutions’ freezers.

• 15-kg/33.07-lb. cases containing “Frozen Pork Front Hock” with case code 18019 and Cert. No. 251497 and best before dates between July 14-27, 2025.

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

These items were shipped to Hawaii and American Samoa distributors and exported to Palau.

Consumers who have purchased these products are urged not to consume them. Restaurants and institutions are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

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The Texas Restaurant Association said the more streamlined regulations offer cost savings and new opportunities to enhance the customer experience. 

The Texas Department of State Health Services (DSHS) introduction to the new laws says the goal is to prevent foodborne illness in Texas.

“This endeavor requires the help of all public health regions, state and federal agencies, local and city health departments, private industry, and the public,” the state’s introduction says. Through teamwork and diligent effort, we can accomplish our mission:  

“To protect public health through the efficient operation of a comprehensive retail food protection program focusing on education, training, and oversight, which will ultimately reduce the potential for foodborne illness in Texas.” 

“Food safety is serious business in Texas,” it adds.

 Here is an overview of each bill:

SB 577 —Local Food Regulations and the Local Food Regulation Registry

SB 577 provides clarity to food establishments and licensing authorities regarding the enforceability of health regulations.

Municipalities and public health districts impact:

• DSHS must create a registry for local health ordinances or regulations that differ from state law or DSHS rules or orders. The legislation is specific to municipalities and public health districts. Local enforcement cannot begin until 60 days after the local public health entity submits applicable local health ordinances or regulations to the DSHS registry.

Local public health entity impact:

• A county or a municipality that is part of a public health district cannot collect licensing fees for alcoholic beverage sales and for certified food manager (CFM) certificates in certain circumstances:
  • A county or municipality cannot collect fees for the licensing of a location to sell alcoholic beverages if:
    • The establishment already has a Retail Food Permit from the county or municipality; and
    • The establishment is already licensed with the Texas Alcoholic Beverage Commission
  • A local health jurisdiction cannot require a person to obtain or pay a fee for a local CFM certificate if that person is already a CFM through a DSHS-accredited program.

Local public health entities (including municipalities, counties, and public health districts) and DSHS impact:

• Local public health entities and DSHS cannot penalize a retail food establishment for not meeting “easily cleanable surface requirements for wall and ceiling surfaces, decorative items, or attachments in a consumer area [i.e., a dining area], provided the surfaces, items, or attachments are kept clean.”
  • There is an exception:  tables, bar tops, and other similar surfaces where food is regularly prepared or consumed must meet easily cleanable surface requirements.
  • This is similar to language in the 2017 FDA Food Code, Section 6-201.17(B): “In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement [i.e., “easily cleanable”] if they are kept clean.”
• Local public health entities and DSHS cannot restrict the type or quantity of packaging, utensils, or straws provided to a customer by a licensee.
  • There is an exception: the Food Code requirements for food-contact surfaces, including packaging and utensils, still apply.

DSHS implementation activities:

• DSHS is establishing the process for municipalities to submit ordinances or regulations that deviate from the Texas Food Establishment Rules or Texas law. DSHS plans to update its website with instructions and a link to the registry as soon as possible.

Local public health entities had to comply with the new legislation beginning Sept. 1.

SB 812 —Food Allergen Awareness

SB 812, the “Sergio Lopez Food Allergy Awareness Act,” includes requirements for food service employees and managers to be more aware of food allergies and to know how to mitigate and respond to potential allergic reactions.

Food Service Establishment Impact

• Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees.
  • The poster must include information about:
    • Risks of an allergic reaction to a food allergen
    • Symptoms of an allergic reaction
    • A list of major food allergens, as determined by the FDA, and
    • Appropriate responses for assisting an individual who is having an allergic reaction
  • DSHS will develop a model poster and include it on this website by December 2023.
  • Food establishments must comply by Sept. 1, 2024.

Certified Food Manager and Food Handler Course Impact

• Every DSHS-accredited certified food manager and food handler training and examination must include food allergen awareness. This applies to certificates that are issued or renewed on or after Sept. 1, 2024.

Local public health entity impact:

• Local jurisdictions cannot adopt or enforce orders, ordinances, rules, or any other measures that are inconsistent with these requirements. 

“As the second-largest private-sector employer in Texas, foodservice operators rely on our legislators to make our business environment as strong as possible,” Emily Williams Knight, president and CEO of the Texas Restaurant Association, said. “The Texas foodservice industry is resilient, but the past few years have created enormous challenges for our industry in particular. By working with our state’s officials to make government more efficient, and to plan for future growth, we continue to find enormous success helping restaurants overcome their challenges and thrive.”

This summer, Texas restaurants have experienced a decline of dine-in customers because of the extreme heat. According to OpenTable, Texas’ seated diner traffic has decreased 3 percent to 5 percent compared to Summer 2022. At the same time, food and labor costs are both up more than 20 percent compared to pre-pandemic levels. For these reasons, regulatory relief, cost savings and new tools to enhance the customer experience come at a great time for Texas restaurants.

Among the dozens of new laws that will impact restaurants, major themes include:

• Regulatory consistency and predictability
• Fewer permit fees
• Clearer health codes
• Property tax relief
• Workforce development

“After the difficulties restaurants have faced since the COVID-19 pandemic, we started the legislative session with a strong agenda that incorporated feedback from operators across the state,” Kelsey Erickson Streufert, chief public affairs officer of the Texas Restaurant Association, said. “We were determined to deliver immediate relief and long-term security for the entire foodservice industry — from single-unit restaurants to chains, franchisees, employees and customers. Many of these plans take effect with the new laws, creating new opportunities for restaurants and the millions of Texans who depend on them.”

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The Directorate-General of Health (DGS) said 209 cases were associated with the consumption of broa de milho (a type of cornbread) in some regions of the country since mid-July.

The clinical symptoms of cases directed a laboratory investigation that considered the short incubation period and duration, the literature, and had contributions from experts.

Patients presented similar symptoms, including a dry mouth, vision issues, dizziness, mental confusion, and decreased muscle strength. Symptoms were observed between 30 minutes to two hours after eating food. In most cases, they were classified as mild, but more than 40 people required hospital care.

Tropane alkaloid findings
In samples taken from flour, bread, and patients, the tropane alkaloids atropine and scopolamine were detected at very high levels.

An investigation found strong evidence of contamination with seeds from the Datura genus, a plant that may be present as weeds in cultivated fields. Such contamination can occur during harvesting.

This work involved regional departments of public health, the Economic and Food Safety Authority (ASAE) and the General Directorate of Food and Veterinary Affairs (DGAV).

Following the incident, DGAV is to release a guide for producers, to ensure better control of this plant in fields and after harvest.

In early August, officials warned people not to eat broa de milho in certain parts of the country but said the product “is, and should continue to be, an integral part of the Portuguese diet.”

Authorities restricted the use of raw materials in the manufacture of the implicated products.

The advice to avoid broa de milho in Leiria, Santarém, Coimbra, and Aveiro has now been lifted.

Authorities said this is due to the lack of new suspected cases and the absence of potentially contaminated products on the market. Businesses and consumers were thanked for following the earlier recommendations.

DGS added that a risk assessment does not justify maintaining the guidance to avoid broa de milho in the identified regions but if new cases arise the situation could change.

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The Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) event, at FAO headquarters in Rome on Sept. 18 to 22, will work on food attribution, analytical methods, and indicators of viruses in foods.

United States-based experts proposed for the meeting are Donald Schaffner, of Rutgers University; Xiang-Jin Meng, at Virginia Tech; Kali Kniel, from the University of Delaware; Lee-Ann Jaykus, at North Carolina State University; and Jacquelina Williams-Woods of the FDA.

In 2022, the Codex Committee on Food Hygiene (CCFH) asked JEMRA to provide scientific advice to inform a review of guidelines established in 2012. This was due to emerging issues associated with foodborne viruses and scientific developments.

Aims of first meeting
The main purpose of the past document was to give direction on how to prevent or minimize the presence of human enteric viruses in foods, especially Hepatitis A virus (HAV) and Norovirus.

It was applicable to all foods, with a focus on ready-to-eat food, from primary production through to consumption.

The guide also contains an annex on the control of Hepatitis A virus and Norovirus in bivalve mollusks and the same two agents in fresh produce.

JEMRA’s work will focus on reviews of the foodborne viruses and relevant food commodities of the highest public health concern; the analytical methods for relevant enteric viruses in foods and of scientific evidence on the potential of viral indicators or other indicators of contamination.

Experts will also look at the scientific evidence on prevention and intervention measures and the efficacy of interventions.

The provisional list of 23 scientists also includes Magnus Simonsson, director of the European Union Reference Laboratory (EURL) for foodborne viruses; Shannon Majowicz, from the University of Waterloo; and Joanne Hewitt, at Environmental Science and Research in New Zealand. 

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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.

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Alberta Health Services reports at least 50 children with symptoms of E. Coli infection have gone to hospitals. There are 17 lab-confirmed patients.

All 11 daycare centers share a common kitchen, according to the health services.

The following sites have been issued a closure order until issues are resolved:

• Fueling Brains Braeside
• Fueling Brains West 85th
• Fueling Brains New Brighton
• Fueling Brains Centennial
• Fueling Brains Bridgeland
• Fueling Brains McKnight
• Braineer Academy
• Kidz Space
• Little Oak Early Education (formerly Mangrove)
• Almond Branch School
• Vik Academy in Okotoks

Families with children attending any of the implicated locations are being sent letters advising of the outbreak and are being asked to monitor for symptoms and present to an emergency department if necessary.

About E. coli infections
Anyone with children at the implicated daycare centers who have developed symptoms of E. coli infection should seek medical attention and tell their doctor about their possible exposure to the bacteria. Specific tests are required to diagnose the infections, which can mimic other illnesses.

The symptoms of E. coli infections vary for each person but often include severe stomach cramps and diarrhea, which is often bloody. Some patients may also have a fever. Most patients recover within five to seven days. Others can develop severe or life-threatening symptoms and complications, according to the Centers for Disease Control and Prevention (CDC).

About 5 to 10 percent of those diagnosed with E. coli infections develop a potentially life-threatening kidney failure complication, known as a hemolytic uremic syndrome (HUS). Symptoms of HUS include fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor. 

Many people with HUS recover within a few weeks, but some suffer permanent injuries or death. This condition can occur among people of any age but is most common in children younger than five years old because of their immature immune systems, older adults because of deteriorating immune systems, and people with compromised immune systems such as cancer patients. 

People who experience HUS symptoms should immediately seek emergency medical care. People with HUS will likely be hospitalized because the condition can cause other serious and ongoing problems such as hypertension, chronic kidney disease, brain damage, and neurologic problems.

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The warning and related recall posted today by the Food and Drug Administration did not indicate a specific contaminant.

Restaurants and food retailers in Connecticut, Massachusetts, New York, Pennsylvania and Virginia that have recently purchased raw oysters from Groton Approved area in Connecticut harvested from Aug. 28 through Aug. 30 should not sell the oysters.

The oysters were directly distributed to retailers and distributors in Connecticut, Massachusetts, New York, Pennsylvania and Virginia. The oysters may have been distributed further from these states.

The implicated oysters are from Groton Approved area in Connecticut harvested by dealers CT-393-SS, AQ, CT-004-SS, AQ, and CT-020-SS, AQ with lots, L-30 and L-26B1.

On Aug. 31 the Connecticut Department of Agriculture, Bureau of Aquaculture initiated an emergency precautionary closure of two approved harvest areas and a recall of the implicated oysters because sample results showed potential contamination. 

All impacted commercial harvesters agreed to recall the implicated oysters. The affected harvest area will remain closed until the source of contamination is identified and corrected, and the CT Department of Agriculture has collected acceptable sample results to reopen the area. 

Contaminated oysters can cause illness, especially if eaten raw, particularly in people with compromised immune systems. Food contaminated with pathogens may look, smell, and taste normal. Consumers of these products who are experiencing food poisoning symptoms such as diarrhea, stomach pain or cramps, nausea, vomiting, or fever should contact their healthcare provider, who should report their symptoms to their local health department.

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According to the details posted online by the FDA, the recall was initiated on Aug. 1, 2023, and is ongoing.

The recalled products were distributed in Nevada.

Recalled product:

• Ruby Mountain Spring Water 3 and 5-gallon plastic water jugs
• Product Quantity: 1,350 bottles

Anyone who purchased the recalled product should immediately dispose of it and not consume it.

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This voluntary recall is being issued because a sample of Victor Super Premium Dog Food tested positive for Salmonella in a random sample test conducted by the South Carolina Department of Agriculture.

The recalled dog food was produced at its Mount Pleasant, TX production facility.

Salmonella can affect animals eating the product and there is a risk to humans, notably children, the elderly, and the immunocompromised, when handling contaminated products, especially if they have not thoroughly washed their hands after having contact with the products or surfaces exposed to these products.

Dogs with Salmonella infections may be lethargic and have diarrhea or bloody diarrhea, fever, and vomiting. Some dogs will have only decreased appetite, fever, and abdominal pain. Infected but otherwise healthy dogs can be carriers and infect other animals or humans. If your dog has consumed the recalled product and has these symptoms, please contact your veterinarian.

Recalled product:

• The affected product was only sold in 5-pound bags.
• Products were distributed to various distributors and retailers in the United States. 
• The affected product consists of 644 cases sold in 5-pound bags with lot code 1000016385 with Best By Date 4/30/2024. 
• Lot code information is found on the back of the bag.

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

Retailers and distributors should immediately pull the recalled lot from their inventory and shelves. Recalled products should not be sold or donated.

The recalled product should not be fed to pets or any other animals. It should be destroyed in a way that children, pets and wildlife cannot access. Pet food bowls, cups and storage containers should be washed and sanitized. Pet owners should always ensure they wash and sanitize their hands after handling recalled food or any utensils that come in contact with recalled food.

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 used 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 a severe illness and serious, sometimes life-threatening conditions.

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

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In late August, the National Health Surveillance System was notified of the cases following a meeting at a house in the district of Buenos Aires.

Three patients are adults and one is a child under 5 years old. All of them have been hospitalized and received treatment with antitoxin.

Investigations have revealed that all cases are related and shared, among other foods, some type of homemade preserve. Lab analysis identified botulinum toxin type A in one of the jars of this food.

Health officials said the early suspicion and notification of cases made it possible to quickly identify those affected, commence treatment and start the epidemiological investigation. This identified the homemade preserves as the source, which allowed potential further infections to be avoided.

Botulinum poisoning is a rare but life-threatening condition, caused by toxins produced by Clostridium botulinum bacteria. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, they can occur as soon as six hours or up to 10 days later. Symptoms may include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, paralysis, a thick-feeling tongue, dry mouth, and muscle weakness.

Trichinella situation

The Argentinian Ministry of Health has also shared updated data on Trichinella in the province of Buenos Aires.

So far in 2023, 160 suspected trichinosis (or trichinellosis) cases have been recorded, this includes 38 confirmed, 56 probable cases and another 65 still under investigation. Three outbreaks have been noted in Chivilcoy, Coronel Dorrego and one that affected several areas.

For the same period in 2022, 210 suspected cases were reported, of which 59 cases were confirmed and 141 were potential infections. Seven outbreaks were recorded.

Trichinellosis is transmitted by eating raw or undercooked pork contaminated with the parasite Trichinella.

Initial symptoms of infection are nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort. Headaches, fevers, chills, cough, swelling of the face and eyes, aching joints and muscle pains, itchy skin, diarrhea or constipation may follow. Patients may have difficulty coordinating movements, and have heart and breathing problems.

Abdominal symptoms can occur one to two days after infection. Further symptoms usually start two to eight weeks after eating contaminated meat. Freezing, curing or salting, drying, smoking, or microwaving meat may not kill the organism. The best way to prevent trichinosis is to cook meat to a temperature of 71 degrees C (160 degrees F).

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Victory Trading Company Inc.
Greenland, NH

A food firm in New Hampshire is on notice from the FDA  for serious violations of the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation. These violations include the presence of pests in their warehouse.

In an April 17, 2023, warning letter, the FDA described a Dec. 12, 2022, to Jan. 13, 2023 inspection of Victory Trading Company’s ambient, refrigerated and frozen food warehouse in Greenland, NH.

The FDA’s inspection revealed that the firm was not in compliance with regulations and resulted in the issuance of an FDA Form 483. Some of the significant violations are as follows:

Current Good Manufacturing Practice:
1. The firm did not take effective measures to exclude pests from their holding areas and to protect against the contamination of food on the premises by pests. Specifically, rodent activity was observed throughout their warehouse facility including the following:

Rodent Activity Observed

(Redacted)

• On Dec. 12, 2022, during a bag-by-bag examination of (redacted) pallets of (redacted) White Rice, lot # “(redacted)”, stored in the (redacted) corner of their warehouse, apparent rodent excreta pellets (REPs) too numerous to count (TNTC), apparent rodent gnaw holes in the bags of rice, and yellow stains on the bags of rice which smelled like urine and fluoresced UV light. An additional (redacted) pallets of (redacted) White Rice had an odor of urine and apparent REPs.
• On Dec. 13, 2022, an apparent decomposed dead rodent in the (redacted) corner of the warehouse outside the big cooler.
• On Dec. 19, 2022, an apparent decomposed dead rodent in the (redacted) corner of the warehouse outside the freezer.
• On Dec. 15, 2022, apparent REPs TNTC on an empty pallet in pallet location (redacted) in the center of the (redacted) area of the warehouse.
• On Dec. 15, 2022, approximately 10 apparent REPs on the floor below a pallet of bagged dried chili peppers among apparent rodent gnawed material in pallet location (redacted) in the center of the (redacted) area of the warehouse.
• On Dec. 15, 2022, apparent REPs TNTC on the floor behind a pallet of dried noodles in pallet location (redacted) in the center of the (redacted) area of the warehouse.
• On Dec. 15, 2022, approximately 15 apparent REPs on a pallet of BBQ sauce, and apparent rodent urine stains and apparent nesting materials on the floor directly next to pallet in pallet location (redacted) in the center of the (redacted) side of the warehouse.
• On Dec. 15, 2022, approximately 6 apparent REPs on a pallet of plastic cups in pallet location (redacted) in the center of the (redacted) side of the warehouse. The pallet also appeared to contain apparent rodent urine stains, and boxes of cups appeared to have bird excreta on them.
• On Dec. 15, 2022, approximately 13 apparent REPs on the floor in pallet location (redacted) in the center of the (redacted) side of the warehouse.

(Redacted)

• On Dec. 14, 2022, two apparent dead rodents in a glue trap in the (redacted) corner of the warehouse.
• On Dec. 14, 2022, an apparent dead rodent in a glue trap along the (redacted) wall of the warehouse under racks of bags of powdered drink mixes and seeds in pallet location (redacted).
• On Dec. 14, 2022, an apparent dead rodent in a glue trap in the (redacted) corner of the warehouse underneath racks of bagged powdered drink mixes in pallet location (redacted).
• On Dec. 14, 2022, apparent REPs TNTC on the floor at the corner junction of the (redacted) wall of the (redacted) area of the warehouse directly next to pallet location (redacted).
• On Dec. 14, 2022, apparent REPs TNTC on the floor along the (redacted) wall of the (redacted) corner of the warehouse in pallet location (redacted).
• On Dec. 14, 2022, apparent REPs on the floor along the (redacted) wall of the (redacted) corner of the warehouse in pallet location (redacted).

(Redacted)

• On Dec. 15, 2022, an apparent decomposed dead rodent on the floor along the (redacted) wall of the warehouse where bagged rice was stored.
• On Dec. 15, 2022, apparent REPs TNTC on the floor and support beams along the back (redacted) wall where bagged rice was being stored.
• On Dec. 13, 2022, apparent REPs TNTC and apparent nesting material observed in the (redacted) section of the warehouse on the floor touching and directly next to pallets of (redacted) White Rice.
• On Dec. 14, 2022, apparent REPs on the floor in the (redacted) area of the warehouse (next to the employee bathroom) in pallet location (redacted).
• On Dec. 14, 2022, apparent REPs and apparent rodent urine stains which fluoresced under UV light along the (redacted) wall of the (redacted) area of the warehouse in pallet location (redacted).
• On Dec. 14, 2022, apparent REPs on the floor in the (redacted) corner of the (redacted) area of warehouse in pallet location (redacted).
• On Dec. 14, 2022, approximately 6 REPs on the floor directly next to a pallet of rice sticks in pallet location (redacted) in racks along the (redacted) wall of the (redacted) side of the warehouse.
• On Dec. 14, 2022, approximately 20 apparent REPs on a pallet of vinegar in pallet location (redacted) in racks along the (redacted) wall of the (redacted) side of the warehouse.
• On Dec. 14, 2022, approximately 5 apparent REPs on the floor approximately 6” from a pallet of maltose in pallet location (redacted) in racks along the (redacted) wall of the (redacted) side of the warehouse.
• On Dec. 14, 2022, apparent REPs TNTC on a pallet which contained jasmine tea in pallet location (redacted) in storage racks along the (redacted) wall in the (redacted) side of the warehouse.
• On Dec. 15, 2022, apparent REPs TNTC on a pallet of plastic take-out containers in pallet location (redacted) in storage racks along the (redacted) wall in the (redacted) side of the warehouse.
• On Dec. 14, 2022, approximately 20 apparent REPs on the floor scattered directly next to a pallet of dried seaweed in pallet location (redacted) in storage racks along the (redacted) wall in the (redacted) side of the warehouse.
• On Dec. 14, 2022, a live insect and apparent REPs TNTC on a pallet of dried spices in pallet location (redacted) in storage racks along the (redacted) wall in the (redacted) side of the warehouse.
• On Dec. 14, 2022, approximately 8 apparent REPs on a pallet of rice sticks in pallet location (redacted) in storage racks along the (redacted) wall in the (redacted) side of the warehouse.

(Redacted)

• On Dec. 18, 2022, apparent REPs TNTC on the floor and on support beams along the (redacted) wall behind coolers (redacted) and (redacted).
• On Dec. 19, 2022, approximately 10 apparent REPs on a table holding shrink wrap stored along the (redacted) wall.
• On Dec. 19, 2022, approximately 15 REPs along the (redacted) wall upstairs in the equipment storage room (redacted) main office. Additionally, the rodent station (redacted) was missing from its designated wall location.
• On Dec. 19, 2022, approximately 14 apparent REPs at the top corner of the stairs leading to the equipment storage room (redacted) main office located at the (redacted) wall of the warehouse.
• On Dec. 19, 2022, approximately 25 apparent REPs in the (redacted) corner of the equipment storage room (redacted) main office located at the (redacted) wall of the warehouse.
• On Dec. 19, 2022, approximately 15 apparent REPs along the (redacted) wall of the equipment storage room (redacted) main office located at the (redacted) wall of the warehouse.
• On Dec. 14, 2022, apparent REPs TNTC on the floor at the corner junction of the (redacted) wall and the big cooler in the (redacted) side of the warehouse where bagged sugar was being stored.
• On Dec. 19, 2022, approximately 2 apparent REPs on the floor in the walk-in freezer closest to the big cooler along the (redacted) wall in the (redacted) area of the warehouse.
• On Dec. 14, 2022, apparent REPs TNTC on the floor in the center aisle of the warehouse in pallet location (redacted) of the (redacted) area of the warehouse.
• On Dec. 14, 2022, approximately 11 apparent REPs on a pallet of (redacted) noodles and approximately 15 REPS in a center food storage rack in the (redacted) side of the warehouse in pallet location (redacted).
• On Dec. 13, 2022, apparent REPs TNTC on a rack in pallet location (redacted) and (redacted) of the central aisle storage racks in the (redacted) area of the warehouse used to hold (redacted) Brown Rice in paper bags and (redacted) Potato Starch in paper bags. Additionally, apparent rodent paw prints and tail marks were observed in spilled product on the racks.
• On Dec. 14, 2022, approximately 10 apparent REPs on the floor behind a pallet of bagged rice in pallet location (redacted) of the central aisle storage racks in the (redacted) area of the warehouse.
• On Dec. 14, 2022, apparent REPs on the floor along the (redacted) wall of the (redacted) area of the warehouse in pallet location (redacted) directly below and next to bags of palleted rice.
• On Dec. 14, 2022, apparent REPs TNTC were observed on the floor along the (redacted) wall and under a food storage rack on the left-hand sides of cooler (redacted) in the (redacted) area of the warehouse.

Samples
FDA collected several samples during the inspection. These samples included a food product sample ((redacted) White Rice) and filth samples. These samples were submitted to FDA labs for analysis. Results demonstrate that the (redacted) White Rice and sample 1209823 were contaminated with rodent excreta pellets (REPs), and sample 1209822 was contaminated with rodent excreta pellets and rodent nesting material. The filth samples further demonstrate the presence of rodents throughout the facility.

2. The firm did not maintain their plant in a clean and sanitary condition and keep their plant in repair adequate to prevent food from becoming adulterated. Specifically, insanitary conditions were observed throughout their facility demonstrating that sanitation, cleaning, and maintenance operations were inadequate. The following observations reflect potential areas for pest harborage and attractants for pests:

(Redacted)

• On Dec. 13, 2022, a 24″ x 8″ rip in the insulation liner of the (redacted) wall exposing insulation. The exposed insulation had been partially removed and apparent REPs TNTC were observed inside the insulation.
• On Dec. 13, 2022, an approximate 1/4″ hole through the wall to the outside and an approximate 12″ x 12″ rip in the insulation liner of the (redacted) wall. An empty beer bottle was observed in the hole.
• On Dec. 15, 2022, an approximate 2-3” gap along the entire length of the (redacted) wall creating a potential ingress for pests.
• On Dec. 15, 2022, an approximate 1” wide crack in the floor approximately 12” from pallet location (redacted) creating a potential ingress for pests near the (redacted) wall in the warehouse.
• On Dec. 15, 2022, an approximate ½” gap in the floor approximately 6” from pallet location (redacted) in the (redacted) area of the warehouse. There appeared to be hollow space beneath the gap.

(Redacted)

• On Dec. 13, 2022, two overhead doors on the (redacted) side of the warehouse occupied by a moving and storage company were left open for an extended period during the day creating a potential ingress for pests.

(Redacted)

• On Dec. 13, 2022, spilled unknown white powder product on a pallet of soybean oil stored in the (redacted) section of the warehouse.
• On Dec. 15, 2022, an approximate 1” gap closest to the (redacted) wall of the warehouse creating a potential ingress for pests. The area below the gap appeared to be hollow.
• On Dec. 13, 2022, two approximate 1” gaps around electrical conduits in the (redacted) wall of the warehouse creating an opening to the outside.

(Redacted)

• On Dec. 12, 2022, the plastic liner of the dividing wall in the center of the warehouse in the (redacted) side contained what appeared to be rodent gnaw holes and apparent REPs inside the insulation in the wall. Apparent rodent nesting materials were observed on the ground, and gnaw marks were observed on a wooden post of the dividing wall.
• On Dec. 14, 2022, red onions in a bag made of plastic netting stored directly on the floor within 6” from where apparent REPs were observed outside the main office in the (redacted) side of the warehouse.
• On Dec. 14, 2022, stagnant clear liquid on the floor of coolers (redacted) and (redacted) creating a potential attractant for pests and a potential harborage area for bacteria in the (redacted) area of the warehouse.
• On Dec. 19, 2022, what appeared to be apparent rodent-gnawed material, apparent REPs TNTC, and insulation used as apparent rodent nesting material in the equipment storage trailer that is permanently affixed to the outside of the (redacted) wall.

3. The firm did not maintain their facility’s grounds in a condition adequate to protect food from becoming contaminated. Specifically, on Dec. 14, 2022, an overgrowth of weeds and vegetation were observed outside on the eastern and northern sides of the warehouse, creating potential harborage areas for pests.

The full warning letter can be viewed here.

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The webinar, titled “Facing Food Safety Challenges through Culture and Persistence,” will feature distinguished guest speakers, including Kerry Bridges, Vice President of Food Safety at Chipotle Mexican Grill; Al Almanza, Global Head of Food Safety and Quality Assurance at JBS Foods; Lone Jespersen, Principal and Founder of Cultivate SA; and Conrad Choiniere, Director of the Office of Analytics and Outreach at the Center for Food Safety and Applied Nutrition, FDA.

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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Findings come from a report covering work of the UK’s national reference laboratory (NRL) for food microbiology between April 2022 and March 2023.

The UK Health Security Agency (UKHSA) provides the service for the Food Standards Agency (FSA) and Food Standards Scotland (FSS). It covers Listeria monocytogenes, coagulase-positive staphylococci, E. coli, Campylobacter, Salmonella, and antimicrobial resistance.

EU exit impact

The UK NRL had reduced opportunities with European Union Reference Laboratories (EURLs) due to EU exit, but participated in certain activities. It is no longer on the EURL Listeria challenge testing working groups and has been unable to attend all EURL annual workshops and training sessions. Certain presentations are on private webpages, which can no longer be accessed.

Despite some restrictions, the NRL attended the proficiency testing part of three of six EURL meetings remotely. The NRL gave advice to FSA, Official Laboratories (OLs) and other stakeholders and liaised with FSA on UK lab capabilities, including responding to queries.

Other work with the FSA included feedback on national monitoring plan sampling priorities and results of a Shiga toxin-producing E. coli (STEC) in flour study.

After the COVID-19 pandemic and leaving the EU, there has been a downward trend in EpiPulse and other alerts being sent to the UK NRL. In the latest reporting period, only one query was received from the Salmonella EURL regarding monophasic Salmonella Typhimurium and whether the strain had been seen in the UK in 2021-22, to which the NRL replied that it had not.

An audit report on Official Laboratories’ capabilities in England, Scotland, Wales and Northern Ireland is due to be published shortly. The NRL is also working on a review of AMR in Listeria monocytogenes and other Listeria in food.

Since exiting the EU, the UK has been developing a strategy for border controls on imported products from EU and non-EU countries, including animal and plant products and high risk food and feed of non-animal origin. The NRL met with the FSA to clarify sampling arrangements and expected sample numbers. However, delays in implementation of new sampling requirements for imported foods from the EU have meant that planning for additional testing within the OLs has also been delayed, according to the report.

Proposed activities for April 2023 to March 2024 include meetings with the Animal and Plant Health Agency (APHA) for AMR, Campylobacter and Salmonella, liaising with CEFAS on E. coli and Salmonella in shellfish and with Campden BRI to discuss challenge testing activities, and monitoring Official Laboratory performance.

Salmonella in UK eggs

In other news, the FSA has looked at Salmonella in UK-produced table eggs. The agency said the analysis does not indicate there is a need for another risk assessment. 

A risk assessment in 2016 found that due to a significant reduction in the risk from Salmonella in UK hen shell eggs produced under a recognized farm assurance scheme, such as the Lion Code or equivalent, the risk to consumers was very low. This led the FSA and FSS to update public advice on eating eggs in 2017, so that vulnerable groups could consume raw or runny eggs produced within an assurance scheme.

Eggs and egg products were the food type most commonly linked to Salmonella outbreaks in the UK between 2015 and 2020, said the review.

Between 2015 and 2019, 954 confirmed cases of salmonellosis were associated with consumption of eggs and/or egg products. This is a similar number of infections per year as reported in the 2016 assessment. Ten of 15 outbreaks had fewer than 45 cases. The largest incidents occurred in 2016 with 158 cases, in 2017 with 162 cases and in 2018 with 259 cases.

Two outbreaks of around 100 cases each were linked to Lion Code eggs. The 2016 risk assessment only found one small outbreak in 2009 traced to Lion code eggs. 

Prevalence of all Salmonella types in laying flocks in the UK in 2017 to 2021 was similar to 2009 to 2016 levels. However, the prevalence of regulated Salmonella serovars and Salmonella Enteritidis has roughly doubled in 2017 to 2021 but still remains within National Control Program (NCP) requirements.

Since the 2016 report, the implementation of whole genome sequencing for Salmonella surveillance by UK public health agencies has become routine. This has increased the sensitivity and specificity of case ascertainment in outbreak investigations, and confidence in source attribution, said FSA.

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Cooling and packing food 

One common oversight is improper cooling of freshly cooked food. Failing to cool cooked dishes promptly can lead to rapid bacterial growth. After cooking, it’s crucial to cool food quickly and store it in shallow containers for immediate refrigeration or transportation.

Washing fruits and vegetables 

Washing fruits and vegetables before cutting is essential to prevent the transfer of bacteria from the peel or rind to the flesh. After washing, store cut produce in waterproof containers or plastic wrap to ensure it cools properly before being placed in picnic coolers.

Cooler location

 To maintain food safety, the placement of coolers is vital. It’s advisable to keep coolers in the passenger area of a vehicle instead of the trunk, where temperatures tend to be higher. Once at the picnic site, place the cooler in the shade and cover it with a blanket, keeping it closed until it’s time to eat.

Keep cold foods cold, hot foods hot

Cold foods should remain cold, while hot foods must stay hot to prevent bacteria and pathogens from multiplying. Ice packs and frozen gel packs are essential additions to coolers, and insulated containers with boiling water can keep foods hot until serving.

Handling food and handwashing 

Thorough handwashing is crucial when handling food, especially as multiple hands are involved in preparing and serving dishes. In the absence of running water, hand sanitizers and paper towels can be used, though they are not as effective. Utensils and dishes should be plentiful to prevent cross-contamination, especially when preparing meats like poultry, fish, and beef.

Proper grilling

Grilling is a popular Labor Day activity, but it also poses food safety challenges. The USDA recommends three key steps for safe grilling:

• Place the Thermometer: Insert a thermometer into the thickest part of the meat to check its internal temperature.
• Read the Temperature: Wait for an accurate reading, following USDA guidelines for safe temperatures.
• Off the Grill: Remove meat and poultry from the grill once they reach their safe minimum internal temperatures, avoiding contact with raw meat or poultry.

Handling Leftovers To ensure food safety with leftovers, remember the two-hour rule: perishable items should be refrigerated within two hours (or one hour in temperatures above 90°F) to prevent bacterial growth. Use small, shallow containers for quicker cooling and freeze or consume leftovers within four days.

Reheating When reheating, cover and rotate food for even heating, especially in the microwave. Reheat sauces, soups, and gravies to a rolling boil. Slow cookers should not be used for reheating. Leftovers are safe to eat when they reach an internal temperature of 165°F.

Traveling food safety tips

For those hitting the road this Labor Day, the USDA offers the following tips to ensure food safety while traveling:

• Pack perishable foods directly from the refrigerator or freezer into the cooler.
• Use an appliance thermometer in the cooler to maintain temperatures at or below 40°F.
• Keep raw meats and poultry separate from cooked or raw foods meant to be consumed without further cooking.
• Consider using two coolers for immediate needs and perishable items.
• Choose bottled or canned drinks when camping, as untreated water from streams and rivers can be unsafe.
• Prioritize hand hygiene with hand sanitizers containing at least 60 percent alcohol.
• Think about purchasing shelf-stable food options to guarantee food safety on the go.
• While at the beach, partially bury the cooler in the sand, cover it with blankets, and use a beach umbrella for shade.
• Avoid consuming food that has been sitting out for more than two hours (or one hour in temperatures above 90°F).

By following these food safety guidelines, Americans can ensure a healthy and enjoyable Labor Day celebration, free from the risks of foodborne illnesses. 

For additional food safety inquiries, individuals can contact the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. EDT Monday through Friday.

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People always ask me why do leafy green E. coli outbreaks keep happening. I think the bottom line is that retailers, restaurants, growers, processors and the government simply do not give a cow’s pie about the sickened and/or dead consumers – they are simply the cost of doing business or staying in office. 

I am working on a recent major E. coli outbreak – I represent several children who developed HUS and will have a lifetime of complications – that was likely linked to iceberg/romaine hybrid grown in Santa Maria in California. The red spot is the particular lettuce grow field, and thanks to Google Earth, we can pan in and see what is less than a stone’s throw away – you guessed it – cow pies.

Growing lettuce in a location like this should be against both common sense and the law. Perhaps it fits the standard for punitive damages – a conscious disregard for a known risk.

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The majority of topics highlighted at a recent World Trade Organization (WTO) meeting on food safety had already been discussed before.

At the WTO Committee on Sanitary and Phytosanitary (SPS) Measures meeting in July, members addressed specific trade concerns relating to food safety and animal and plant health.

The one new area was Canada’s restrictions on Brazilian pork from internationally recognized foot and mouth free zones without vaccination.

Ukraine shared information on the current functioning of its SPS infrastructure and other aspects of the food security situation. Russian officials said discussions about the war were outside the scope of the WTO.

U.S concern over Chinese rules

The United States repeated that it remains “deeply concerned” with China’s lack of explanation on how two decrees address food safety and public health. The United States said China has not provided the scientific basis or risk assessment that informed their development. 

The European Union gave information on proposals around plants obtained by certain new genomic techniques and their food and feed, which sets out rules for the use of such plants as part of EU sustainability initiatives. The EU also reported on recommendations to combat antimicrobial resistance as part of the One Health approach.

Australian officials said they had confidence in the process that led to the decision to release the treated water and the move was also supported by the United States and United Kingdom.

The next meeting of the SPS Committee is scheduled for mid-November 2023.

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The frozen chicken strips entrees were produced on June 20, 2023, July 11, 2023, and July 17, 2023. The following products subject to recall are:

• 8.9-oz. carton containing one entree of “BANQUET CHICKEN STRIPS MEAL” with best if used by “DEC 11 2024,” “JAN 01 2025,” or “JAN 07 2025” and lot numbers 5009317120, 5009319220, or 5009319820 located on the side of the carton

The products subject to recall bear the establishment number “EST. P-9” printed on the side of the carton. These items were shipped to retail locations nationwide and were also sold online.

The mistake was discovered when the firm notified FSIS that it received a consumer complaint of plastic in the chicken strip portion of the product, resulting in an oral injury associated with consuming it.

FSIS has not yet received additional reports of injury or illness from consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

FSIS is concerned that some products may be in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify that recalling firms notify their customers of the recall and that steps are taken to ensure that the product is no longer available to consumers. The retail distribution list(s) will be posted on the FSIS website when available.

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The ready-to-eat blended meat and poultry smoked sausage items were produced on June 14, 2023. The following products are subject to the recall:

• 14-oz. Package containing one rope of “HILLSHIRE FARM SMOKED SAUSAGE MADE WITH PORK, TURKEY, BEEF” with lot codes in the form of the establishment number, line number and time of production in hours:minutes: seconds, “EST. 756A 20 19:00:00 through 21:59:59 and EST. 756A 21 19:00:00 through 21:59:59” and use by date of “Nov 11 23” printed on the front of the package.

The products subject to recall bear the establishment number “EST. 756A” printed on the front of the package. These items were shipped to California, Maryland, New Mexico, New York, North Carolina, Pennsylvania, and Virginia retail stores.

The problem was discovered when the firm notified FSIS that it received consumer complaints regarding bone fragments in the product. Also, FSIS received one consumer complaint regarding this issue.

There has been one reported oral injury associated with the consumption of this product. FSIS has received no additional reports of injury or illness from consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

FSIS is concerned that some products may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify that recalling firms notify their customers of the recall and that steps are taken to ensure that the product is no longer available to consumers. The retail distribution list(s) will be posted on the FSIS website when available.

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