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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A study analyzed the association between socioeconomic deprivation and incidence of IID by certain gastrointestinal pathogens reported to the UK Health Security Agency (UKHSA).

Infectious intestinal disease (IID) is an infection of the gastrointestinal tract that causes gastroenteritis. While most cases are mild, some people have to miss work or school because of symptoms and for particular pathogens, public health measures require the exclusion of those in certain groups, such as food handlers, from work.

Data covers 2015 to 2018 for lab confirmed Salmonella, Campylobacter, Shigella, Giardia species, and norovirus infections. Findings were published in the journal of Epidemiology and Infection.

Pathogen variation
Campylobacter and Giardia decreased with increasing deprivation. However, the incidence of norovirus, non-typhoidal Salmonella, Salmonella typhi/paratyphi, and Shigella species increased with higher deprivation.

There were 314,381 patients reported during the 4-year study period, of which 167,299 were male and 59,827 were children.

Almost 250,000 cases lived in urban areas, and 4 percent reported travelling outside the UK within seven days of symptom onset.

About two-thirds of patients were infected with Campylobacter, 6 percent each with Giardia and Cryptosporidium, 8 percent each with norovirus and Salmonella, and 3 percent each with Salmonella typhi/paratyphi, and Shigella.

There was a clear trend of decreasing likelihood of a laboratory report with all IID pathogens with increasing deprivation, said researchers. They acknowledged that use of national surveillance data results in a dataset that over-represents pathogens such as Campylobacter and under-represents the true burden of norovirus infection in the community.

Results by mode of transmission
For pathogens most frequently associated with foodborne transmission, including Campylobacter and Salmonella, the incidence was lower in areas of higher deprivation.

“Our results could be influenced by the fact that individuals who consume fast foods, travelers to low- and middle-income countries, as well as those who live in rural areas and have regular contact with livestock have increased risk of Campylobacter infection,” said scientists. 

For waterborne pathogens, like Giardia, incidence was lower in regions of higher deprivation, even after accounting for rural and urban differences.

For pathogens transmitted by person-to-person contact, such as norovirus, Shigella species, and Salmonella typhi/paratyphi, incidence was higher in more deprived neighborhoods.

Infections most strongly associated with areas of increasing deprivation were those transmitted by person–person contact. This form of transmission can be contained by implementing policies targeting over-crowding and poor hygiene, said researchers. Those transmitted by zoonotic contamination of the environment were least likely to be associated with poorer areas.

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An article in the September issue of the publication Emerging Infectious Diseases describes a strain of E. coli O157:H7 that caused a large outbreak in late 2019. The outbreak included 167 patients and hospitalized 85 people from 27 states. The outbreak was associated with consuming romaine lettuce from Salinas Valley, CA.

“Researchers at CDC sought to characterize E. coli from this outbreak and other closely related strains. This strain is estimated to have emerged in late 2015, causing multiple outbreaks from 2016-2019,” according to the article. 

“An additional outbreak associated with this strain was detected in late 2020 after the conclusion of this study in which a reported 40 infections occurred in 19 states; 20 people were hospitalized, and four developed hemolytic uremic syndrome. CDC defined this strain as a reoccurring, emerging, or persistent strain causing illness over an extended time.” 

The authors said healthy cattle serve as the main source for E. coli O157:H7, but more recently, contaminated leafy greens have been recognized as a major source for E. coli O157:H7 outbreaks.

Detailed genomic characterization of additional reoccurring, emerging, or persistent strains will be needed to explain factors contributing to their emergence and persistence in specific environments, according to the study’s author Jessica C. Chen and the research team.

E. coli O157:H7 bacteria cause an estimated 63,000 foodborne illnesses and 20 deaths in the United States each year. Those infections typically involve abdominal cramps, bloody diarrhea, and vomiting. However, a rare but serious condition called hemolytic uremic syndrome can develop, resulting in anemia and acute kidney failure. 

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The toxin, known as ciguatoxin, is found in large fish such as barracuda, moray eel, snapper and grouper, and can cause tingling and numbness in fingers and toes, nausea, abdominal pain, and even poisoning.

Ciguatera poisoning affects approximately 500,000 people globally each year and stems from algae consumed by these fish. While the toxins were previously known to occur in the Caribbean Sea, the Indian Ocean and the Pacific Ocean, they have recently been detected in new regions, including the Canary Islands, the eastern Mediterranean Sea and the western Gulf of Mexico. However, the source of ciguatoxins in the Caribbean had remained elusive despite nearly three decades of research.

The breakthrough came this year when NRC scientists, in collaboration with experts from the United States and Norway, embarked on a meticulous search for the Caribbean producer of ciguatoxin. Their efforts involved extensive algal collection and analysis, with a focus on species gathered from waters surrounding the U.S. Virgin Islands. Finally, the NRC researchers successfully identified the novel algal ciguatoxin and demonstrated its metabolism in fish species associated with ciguatera poisoning.

Pearse McCarron, the leader of the NRC’s Biotoxin Metrology Group, hailed the discovery as groundbreaking, stating, “The findings will make it possible to develop methods and standards to help food safety laboratories monitor and manage ciguatera. This will go a long way toward dealing with the problem and, hopefully, preventing illness in humans.”

The NRC’s involvement in the research was part of a broader collaborative effort with the University of South Alabama, the University of Texas at Austin, the University of the U.S. Virgin Islands and the Norwegian Veterinary Institute. The U.S. teams collected algae samples from Caribbean coral reefs and screened them for toxicity, while the NRC conducted chemical profiling and identification to determine the structure of the toxin. Norwegian researchers confirmed the transformation of the algal toxin into the fish toxin through enzyme incubation experiments.

Looking to the future, Pearse emphasized that the NRC would continue collaborative efforts to develop next-generation metrological tools for managing the ciguatoxin issue. They also plan to work with partners to create certified reference materials that testing and research labs in Canada and around the world can use to measure these toxins accurately.

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One of a series of articles, published in the Robert Koch Institute’s Journal of Health Monitoring, focuses on the influence of climate change on foodborne intoxications.

The review looks at hazards to human health posed by relevant foodborne bacteria, parasites and marine biotoxins in Germany including Salmonella, Campylobacter, and Vibrio as well as parasites Cryptosporidium and Giardia.

Climate change can result in higher air and water temperatures, increased precipitation, or water scarcity. For example, in the future, agriculture may have to rely more on treated wastewater due to water shortages. This poses a risk to food safety, because of possible contamination of irrigated produce by pathogens, said researchers.

Campylobacter, Salmonella and Vibrio
Campylobacter infections are typically seasonal, with most cases in the summer months from July to September. With progressive warming as a result of climate change and the associated prolonged warm periods, an increase in cases is expected.

It is also possible that during summer months, increased temperatures lead to higher prevalence in poultry flocks and greater exposure of consumers via consumption of poultry meat, according to the study.

Altered behaviors during summer months could have an indirect effect on the rise in infections, such as more frequent barbecuing of poultry and other meats, or swimming in surface waters. An increase in infections and outbreaks has also been observed after heavy rains and flooding.

In Europe, most salmonellosis cases are reported during the summer months.

The favored growth of Salmonella at higher temperatures leads to higher concentrations in contaminated foods during warmer periods. Among other things, this is linked to poor food preparation and refrigeration during barbecues or picnics, which are also more common in summer. Elevated temperatures increase the risk of cold chain disruption, which can have a significant impact on the microbiological status of food.

Foodborne Vibrio infections have been rare in Europe so far. Occurrence of Vibrio spp. is favored by global warming and the increase of heatwaves and may lead to its spread and possibly also the establishment of new types in Europe, so human infection incidence may go up in the future, according to researchers.

The increase in water temperature will lead to an amplification of Vibrio contamination in European seafood catching, harvesting, and farming areas, and will also expand beyond summer and autumn months.

Accurate information on foodborne Vibrio infections is not yet available. In Germany, only isolated cases have been recorded since introduction of mandatory reporting in 2020, which may indicate either low exposure to Vibrio-containing products or that a large proportion of illnesses are not detected or reported. Raw and insufficiently heated products such as mussels and oysters pose a risk, especially for people with weakened immune systems or pre-existing conditions.

Parasites and prevention steps
Research from the German Federal Institute for Risk Assessment (BfR), which has not yet been published, indicates that a changing climate also has a direct impact on the prevalence and virulence of parasites, which are already very stable in the environment. Cryptosporidium and Giardia can remain infectious for a long period and cause disease, especially after consumption of raw contaminated food.

Extreme weather such as heavy rainfall and flooding, which are expected to increase as a result of climate change, grow the risk of infectious oocysts/cysts entering bodies of water, as well as the risk of contamination of plant-based foods, said researchers.

Climate change is altering the geographic distribution of some algal species that may be involved in forming harmful algal blooms. Marine biotoxins are not detectable by odor, taste or appearance and are not usually destroyed by cooking, freezing, or other preparation processes.

“Our main recommendations for minimizing the health risk from foodborne infections and intoxications lie in the area of kitchen hygiene, which should always be applied when preparing food. This includes thorough handwashing and the use of fresh kitchen utensils after handling raw meat and fish, as well as avoidance of cross-contamination,” said researchers.

“In addition, most microbiological pathogens can be safely killed by a sufficient heating process; for example, a core temperature of 70 degrees C (158 degrees F) for at least two minutes must be maintained when preparing seafood.

“We also recommend the use of new technologies to track supply chains. Given a globalized food distribution network and the use of different processing and preservation techniques, it can be difficult to track a product’s supply chain to identify potential risks. Technological advances have produced digital solutions for this; knowledge of fish stocks, seafood traceability and supply chain transparency can benefit from innovative approaches.”

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The FROST Project – which stands for Fridge Recording Over Set Time – runs from August for several months. Initial results are expected by spring or early summer next year.

Temperature loggers, sent out by FSS, will be placed in a participant’s fridge and track its temperature over two weeks. Collected information will then be analyzed by the agency to help determine the average temperature of fridges in households across Scotland.

One temperature logger should be put on the top shelf and the other on the bottom shelf with people asked to record the date the trial started.

Correct fridge temperature
Participants need to fill out a questionnaire and will then be sent two temperature loggers which will automatically record the fridge’s temperature every 10 minutes. A pre-paid envelope will be provided to return the items.

It is the first time that FSS has undertaken a citizen science project. Citizen science involves the public in collecting and analyzing data for a research project.

There are an estimated 43,000 cases of foodborne illness annually in Scotland.

Dr. Emma Agnew, senior scientific adviser at FSS, said fridges can be the first line of defense in keeping food safe.

“Fridges need to be kept at a temperature between 0-5 degrees C (32-41 degrees F) but, worryingly, a quarter of people in Scotland don’t know the correct temperature it should be at. The temperature inside your fridge can vary for several different reasons, and therefore it’s important to know what temperature it’s at. Keeping food at the correct temperature will help prevent the growth of bacteria which could cause food poisoning.”

An optional step involves taking a photo of the inside of your fridge. Pictures will be anonymized for data analysis, so won’t be linked back to the taker. They will be used to get an idea of the different food products that are being stored on the different shelves of fridges across Scotland, which will help inform consumer messaging.

Current knowledge
Agnew said a pilot study of the project earlier this year found a wide range of temperatures, even from people who knew the correct range or regularly checked their fridge temperature.

“Our FSS Consumer Tracker has also highlighted that there is a high number of people using the dial within their fridge (around 30 percent) to check temperature, assuming that this is a temperature rather than a power setting, and 1 in 5 people surveyed never check their fridge temperature,” she said.

“As there are a wide variety of factors that can influence fridge temperatures, we hope that by storing the temperature loggers in two locations within the fridge and for a long period of time, that we can get an accurate reflection of fridge temperatures in households in Scotland and how this is impacted by activities such as filling the fridge after a main food shop.”

To take part, people must be over the age of 18, be currently living in Scotland and have a food fridge in the home. For more information and to register to participate, follow this link.

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A citizen petition to make it illegal to sell poultry contaminated with any one of 31 strains of Salmonella — including the persistent strain referenced by this CDC report — has been filed with the U.S. Department of Agriculture, but the department has not acted on it.

The persistent strain, Salmonella Infantis REPJFX01, “is a leading strain of Salmonella found in chicken produced in the United States,” according to the information posted on a new web page set up by the Centers for Disease Control and Prevention.  

The agency says it designates strains of bacteria as persistent when they are known to have caused illnesses over months or years. 

Illness caused by the persistent strain of Salmonella Infantis REPJFX01 was first reported to PulseNet in 2012. As of Dec. 31, 2022, information from 2,900 patients with REPJFX01 infections had been reported to PulseNet. Sick people lived in all 50 states.

The median age of patients was 54 years, with 62 percent being female. Illnesses caused by this strain occur year-round but are most common in July and August, according to the CDC. In the past, REPJFX01 has spread to people through contaminated chicken in the United States and through exposure during international travel.

Among a subset of 251 patients with records in the Foodborne Disease Active Surveillance Network (FoodNet) during 2018 to 2020, ten percent of patients traveled internationally in the seven days before their illnesses began. Most traveled to the Dominican Republic, with 45 percent having traveled there. Other countries of destination and the percentage of patients having traveled there included Peru with 25 percent, and Ecuador with 10 percent. 

Among the same subset of patients, 29 percent were hospitalized and 7 percent were admitted to intensive care units. Among 85 patients who received antibiotics recommended as a first-line or alternative treatment for salmonella infection, 78 percent had an isolate that was resistant to that antibiotic.

“Bacteria from most sick people’s samples showed resistance to multiple antimicrobials, including several that are recommended for first-line or alternative treatment: ampicillin, ceftriaxone, ciprofloxacin, and trimethoprim-sulfamethoxazole,” the CDC reports.

“. . . lab-confirmed cases comprise only a small portion of the true number of illnesses that occur because most people do not seek medical care and even fewer submit a clinical (e.g., stool) specimen,” according to the CDC.

The federal agency and local, state, and regulatory partners have investigated several clusters of Salmonella Infantis illness as possible outbreaks caused by the REPJFX01 strain.

Information from more than 6,000 REPJFX01 isolates from non-human sources has been reported to PulseNet, with the earliest in 2014. Most isolates are from chicken samples collected by the U.S. Department of Agriculture’s Food Safety and Inspection Service.

Although whole genome sequencing (WGS) data from U.S. Food and Drug Administration samples have not always been submitted to PulseNet, more than 1,000 food and environmental isolates collected through FDA sampling programs are highly related to REPJFX01 isolates by WGS, including many samples from retail chicken products.

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The U.S. Food and Drug Administration (FDA) has reopened the comment period for the 30-day procedural notice to conduct a study entitled “Quantitative Research on Front of Package Labeling on Packaged Foods” because of technical challenges experienced with the comment submission portal. The new deadline for comments will be 11:59 PM on Wednesday, July 26, 2023. Comments can be submitted here.

This study continues with focus groups conducted last year and aims to delve deeper into consumer responses to various front-of-package labeling schemes.

The consumer research undertaken by the FDA holds immense significance in light of the National Strategy on Hunger, Nutrition, and Health introduced during the White House Conference in September 2022. The strategy aims to combat hunger and reduce diet-related diseases. It includes the development of a front-of-package labeling scheme to complement the existing Nutrition Facts label on packaged foods.

Front-of-package labeling is envisioned to equip consumers, especially those with limited nutrition knowledge, with additional context to identify healthier food options more effortlessly. By implementing a standardized, science-based labeling system, consumers may be better equipped to establish a healthy eating pattern, thus aiding in the fight against chronic diseases linked to poor dietary choices.

Global experiences from countries that have already adopted front-of-package labeling provide encouraging evidence, suggesting that such labeling schemes can improve nutrition comprehension and enhance the ability to make informed and healthier choices.

“The U.S. continues to face an epidemic of diet-related chronic diseases, many of which disproportionately affect racial and ethnic minority groups, individuals with lower socioeconomic status, and those residing in rural areas,” according to the FDA’s press release. “To address this pressing concern, the FDA remains committed to prioritizing its nutrition activities and empowering consumers with valuable information to make informed and healthier food choices.”

The comment period offers an essential platform for the public to engage with the FDA’s proposed consumer research and contribute their perspectives.

As the FDA proceeds with its research and collects valuable input from the public, stakeholders eagerly anticipate the potential impact of a well-designed front-of-package labeling scheme in fostering healthier eating habits and reducing the burden of diet-related chronic diseases.

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McGraw-Manza emphasized the significance of military field feeding and how it directly affects the morale, discipline, physical condition and overall well-being of soldiers. Furthermore, she emphasized the potentially debilitating effects of inadequate food supplies on individual soldiers, operations, campaigns and even the outcome of battles.

The U.S. Army has a long-standing interest in food safety, with a history dating back to the establishment of the first Army ration by congressional resolution in 1775. Over the years, the army has placed increasing emphasis on nutrition, proper training in cooking and baking and the development of combat rations tailored for specific missions or applications. Collaboration between the government, industry and academia during World War II led to significant advancements in combat rations, with millions of personnel being fed using improved rations. The post-Vietnam era saw the establishment of the Department of Defense Combat Feeding Research and Engineering Program, which continues its activities at DEVCOM-SC today.

The Combat Feeding Division (CFD) at DEVCOM Soldier Center, based in New England, serves as the global leader and technology provider for military field feeding. The division conducts research and development to address evolving field feeding challenges and ensure that the U.S. soldiers are the most capable fighting force in the world. CFD focuses on engineering combat rations, food packaging, quality, safety, performance nutrition, logistics optimization, field food service equipment and the development of combat feeding systems.

One critical aspect of the army’s focus on food safety lies in mitigating food contamination and developing innovative packaging solutions. The Food Protection and Innovative Packaging Team at CFD works on solutions to protect against chemical, biological, radiological and nuclear (CBRN) threats, as well as to prevent foodborne disease outbreaks. Their efforts include microbiological testing of foods and the development of packaging technologies to ensure food safety.

Food safety challenges are prevalent in military operations, as soldiers are often deployed to areas with varying food sanitization standards. Procuring perishable foods such as fruits, vegetables, dairy and bakery items from host or neighboring nations poses additional risks. Foodborne disease outbreaks can have a significant impact on troop performance and readiness. The most common causes of foodborne illnesses among soldiers include Campylobacter jejuni, Shigella spp., Salmonella enterica-non-typhoidal, Shiga toxin-producing E. coli (STEC) non-0157 and norovirus.

The consequences of foodborne illnesses among soldiers are substantial. Annually, soldiers affected by foodborne illness miss an average of three work days, resulting in the equivalent of $900 million in lost wages. Therefore, the U.S. Army’s investment in food safety research and development is crucial to mitigate these risks and ensure the health and readiness of its troops.

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Speaking at the annual conference of the International Association for Food Protection, Gieraltowski highlighted the outbreak in 2012, where Salmonella-contaminated cantaloupes from a farm in southwest Indiana as the beginning of a concerning pattern. The outbreak caused illness in 261 people across 24 states, resulting in 94 hospitalizations and three deaths. 

2020 Salmonella Newport outbreak
During her presentation at the annual conference of the International Association for Food Protection (IAFP), Gieraltowski discussed the process involved in tracing a 2020 Salmonella Newport outbreak back to cantaloupe consumption. The outbreak investigation identified a Salmonella Newport cluster. A focused questionnaire was utilized to gather more information, and shopper card numbers were shared with the FDA to aid in the traceback investigation. The investigation ultimately linked the outbreak to cantaloupes, specifically those from a single Indiana melon grower.

In addition to the traceback investigation, a joint inspection was conducted by the FDA and the Indiana State Department of Health at the implicated farm. Environmental samples collected during the inspection yielded Salmonella strains, although not the outbreak strain. Multiple non-outbreak-associated Salmonella strains were isolated, including Salmonella Typhimurium, Salmonella Javiana and another strain of Salmonella Newport. Overall, 90 percent of the affected individuals reported eating melon, with 60 percent specifically mentioning cantaloupe. The outbreak affected 80 people across 15 states, with 22 percent requiring hospitalization.

2022 Salmonella Typhimurium outbreak
In 2022, an outbreak of Salmonella Typhimurium was investigated. The cluster detection indicated a connection to the FDA soil samples from the 2020 Salmonella Newport outbreak. The investigation revealed that 100 percent of the surveyed individuals reported eating melon, with 79 percent mentioning cantaloupe and 73 percent mentioning watermelon. The traceback investigation pointed to a common Indiana melon packing house as the likely source of the outbreak. Unlike the 2020 outbreak, the 2022 outbreak was linked to a different melon grower located several miles away. The joint inspection by the FDA and the Indiana State Department of Health resulted in the collection of environmental samples.

The outbreak affected 87 individuals across 11 states, with 89 percent reporting melon consumption and 44 percent requiring hospitalization. The source of the outbreak was identified as cantaloupes from a single Indiana supplier. Furthermore, Salmonella strains were isolated from the farm environment, suggesting the presence of a persistent environmental Salmonella reservoir. The Enhanced Salmonella Surveillance project played a crucial role in detecting the outbreak early, allowing for rapid epidemiological and traceback investigations.

The pattern of outbreaks has raised concerns about domestically grown cantaloupes, especially the three outbreaks that were all linked to Indiana-grown cantaloupes. Environmental and animal reservoirs were identified as likely contributors to the outbreaks, with animal agriculture and wildlife being potential sources. Cantaloupes themselves were found to be susceptible to Salmonella contamination, with irrigation water being a likely source of contamination. The rough external rind of cantaloupes was also identified as a potential hiding place for Salmonella bacteria.

As a result of these outbreaks, the CDC plans to continue the Enhanced Salmonella Surveillance project in 2023. The goal is to detect outbreaks as early as possible by interviewing patients using a standardized questionnaire and to identify and recall contaminated products sooner. The CDC is actively monitoring Salmonella Typhimurium and Newport strains as reoccurring, emerging and persisting (REP) strains. Collaboration with the FDA, state partners and industry is also underway to explore prevention activities that can help prevent future cantaloupe-associated outbreaks.

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PFAS are a group of man-made chemicals known for their resistance to degradation, making them a potential threat to human health and the environment. These chemicals, commonly found in industrial applications and consumer products such as food packaging and cleaning agents, have the ability to bioaccumulate and persist in the environment.

Murphy emphasized the global prevalence of PFAS contamination, highlighting their presence in air, groundwater, surface water and even in the blood of almost all humans worldwide. These “forever chemicals” have become a significant environmental concern, with manufacturing sites, military bases and airports being major sources of contamination.

Health concerns
The researcher’s presentation focused on the detrimental effects of PFAS exposure on human health. Murphy explained that high levels of PFAS can negatively impact the endocrine, cardiovascular and immune systems, potentially leading to developmental issues, reduced vaccine efficacy, and obesity. Thyroid disease, increased cholesterol levels, breast cancer, and liver and kidney damage are also among the associated health risks.

Concerns were raised about PFAS entering the food supply through contaminated meat, poultry, fish and crops, as plants and animals can absorb and accumulate these substances. Murphy stressed that the exact extent of PFAS contamination in the environment and food supply, as well as the overall health risks posed by these chemicals, are still areas that require further study.

The MSU Center for PFAS Research, in line with its mission, aims to address these challenges by establishing a multidisciplinary team dedicated to comprehensive research, risk communication and the development of solutions. One goal is for the center to collaborate with state and federal partners, using outreach programs to engage with the community effectively.

During her talk, Murphy highlighted the need for reliable toxicity data on the vast number of PFAS chemicals, as well as the development of monitoring techniques and modeling to better understand PFAS transport and bioaccumulation. The lack of standardized methods for analyzing PFAS compounds in various matrices and the absence of effective remediation technologies were also emphasized.

Moreover, the presentation stressed the importance of assessing the risks associated with PFAS and communicating them effectively to the public and policymakers. Murphy mentioned the challenges posed by the uncertainty surrounding the number of chemicals in the environment, their accumulation, toxicity potential and the complex interactions between different PFAS mixtures.

Her talk concluded by emphasizing the urgency to develop safer alternatives to PFAS, as well as effective remediation technologies. The MSU Center for PFAS Research envisions a solutions-based approach that includes the development of measurement standards, mitigation strategies, green chemistry-guided alternatives and improved risk communication.

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Throughout history, wastewater analysis has played a crucial role in monitoring and detecting various pathogens. In the 1940s, cell-culture methods were employed to track viral pathogens such as polio in sewage. In the 1980s, DNA probes were adapted for the detection of hepatitis A virus (HAV). The incorporation of PCR detection into sewage surveillance in the 1990s further enhanced detection capabilities. Notably, in 2013, sewage surveillance successfully provided early warnings for HAV and norovirus outbreaks in Sweden and prevented a potential paralytic polio outbreak in Israel.

Wastewater-based epidemiology (WBE) has also proven effective in detecting the SARS-CoV-2 virus at a local level. This method has allowed scientists to gain valuable insights into the movement of the virus through populations, filling the gaps left by clinical diagnoses that often miss unreported cases.

One significant benefit of WBE and surveillance is its potential to detect specific viruses and parasites. For instance, wastewater analysis at the KTH Royal Institute of Technology in Stockholm detected Adenovirus 41, known for causing outbreaks of gastroenteritis in children. Recent outbreaks in the United States also suggested a potential link between Adenovirus 41 and liver inflammation. Several children in Alabama, displaying hepatitis symptoms, tested negative for hepatitis but positive for Adenovirus 41. This connection prompted the U.S. Centers for Disease Control and Prevention (CDC) to investigate further.

Kniel emphasized the need for standardized reporting and the use of indicators and biomarkers to calibrate concentrations obtained from wastewater monitoring for epidemiological models.

Various detection methods were discussed during the presentation. Digital PCR, for example, enables the absolute quantification of genomic targets, offering advantages such as a lower limit of detection and not requiring standard curves or CT (cycle threshold) values. However, the current cost of digital PCR is relatively high.

To illustrate the effectiveness of wastewater analysis, a case study comparing indicators in a town and hospital’s influent, water flowing in, was presented. The town demonstrated different indicator concentrations due to various factors, including precipitation.

Hospitals were identified as crucial sites for pathogen detection, as they can serve as sentinels for environmental contamination. Understanding the processes involved in wastewater treatment and the discharge of treated water into the environment is vital for effective surveillance, Kniel said.

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In the spring of this year, David Tharp announced his retirement. Lisa Hovey succeeds him as executive director. Hovey has most recently served as assistant director of IAFP.

“David has played a transformational role in the association, including a name change, expansion of international meetings and workshops, increased focus on student scholarships, and establishing a robust financial standing,” said Michelle Danyluk, Professor, Food Science & Extension Specialist, University of Florida, and IAFP President. “He leaves the Association in a strong position, including an extremely capable staff, that will serve IAFP well into the future.”

Also new this year is an effort by the IAFP Foundation. The Foundation’s “4 for 40” campaign seeks to raise $4 million by the beginning of the group’s 40th anniversary in 2024.

The Foundation is currently funded through contributions from corporations and individuals. A portion of the support is provided from the Sustaining Membership of IAFP. The Sustaining Membership Program is a unique way for organizations to partner with the Association.

“We live in a global economy and the way food is grown, processed and handled can impact people around the world. From a public health perspective, it often provides unique challenges to the food safety professional,” according to a statement from the organization. “Combine these issues with the complexity of protecting the food supply from threats of intentional contamination and the challenges seem overwhelming. However, with our support the Foundation can make an impact on these issues.”

The Foundation’s work helps supplement the IAFP mission: “To provide food safety professionals worldwide with a forum to exchange information on protecting the food supply.”

Working together, IAFP members representing more than 50 countries help the association achieve its mission through networking, educational programs, journals, career opportunities and numerous other resources.

The IAFP represents a broad range of members with a singular focus — protecting the global food supply. Within the association, there are educators, government officials, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing, preparing and regulating all types of foods and beverages.

The IAFP Annual Meeting is attended by more than 3,800 of the top food safety professionals from six continents. The event owes its reputation and success to the quantity, quality, and diversity of each year’s program; the quality and relevance of exhibits sharing the latest in available technologies; leading experts speaking on a variety of timely topics; and special recognition of outstanding professionals and students for their contributions in the food safety field.

“Food protection remains a top priority in today’s interconnected world. Our meeting will help you stay in touch with current and emerging issues, the latest science, and solutions to new and ongoing problems,” said IAFP President Michelle Danyluk in her welcome message. “Of equal or greater importance is the opportunity to network with colleagues and developing scientists, often the most valuable information one can gather is in an impromptu conversation in the hallway.”

The annual event opens tonight with the Ivan Parkin Lecture. Delivering the lecture this year is Sarah Cahill. Her presentation, “Anatomy of a Food Standard”, is set for 6 p.m.  

Cahill is from the Food and Agriculture Organization of the United Nations and is based in Rome, Italy. Her experience includes:

• Leading communications and awareness activities for the Secretariat of the Codex Alomentarius Commission;
• Responsibility for the work of a number of Codex committees, including food hygiene;
• Joined FAO in Rome in 1999 to play a key role in the establishment of the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) in the early 2000s;
• Previously led the FAO JEMRA Secretariat, overseeing provision of scientific advice on microbiological hazards in a wide range of foods for use in both Codex standard setting processes and FAO member countries;
• Served as FAO’s food safety focal point on antimicrobial resistance, contributing to development of FAO’s AMR action plan and serving as technical lead for a global capacity development project to engage the food and agriculture sector in sub-Saharan Africa and Asia.

This year’s event closes on July 19 with the John H. Silliker Lecture, presented by Michael Brodsky, Brodsky Consultants, Thornhill, Ontario, Canada. His lecture, set for 4 p.m., is entitled “No Person is an Island.”

Brodsky’s experience includes:

• Serving as an environmental microbiologist for more than 50 years, including various positions with the government of Ontario, AOAC International, and Silliker Laboratories;
• Established Brodsky Consultants in 2001;
• Served as IAFP president 1997-1998;
• Recipient of IAFP Harry Haverland Citation award, the President’s Recognition Award, the Fellow Award and the Honorary Life Membership Award.

He has a masters in microbiology from the University of Toronto’s School of Hygiene.

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Approved unanimously by the LGMA Advisory Board, the study aims to collect and analyze pathogen test data for romaine lettuce from LGMA members, encompassing both pre-harvest and post-harvest testing.

Jan Berk, LGMA Chair, expressed the significance of “Romaine Test & Learn,” stating, “This program will allow our members’ individual testing data to collectively provide meaningful, aggregated data to better understand potential risks.” According to LGMA,  the study was Inspired by the Aviation Safety Information Analysis and Sharing program that revolutionized commercial aviation through data aggregation and sharing.

Tim York, LGMA CEO, emphasized the importance of data sharing in improving safety, citing the airline safety model. He stated, “That is why we are embarking on this project – to make lettuce even safer for consumers to enjoy.”

While testing is not mandatory for LGMA members, those who conduct tests will need to adhere to minimum protocols for sample collection and testing. It is estimated that over 90 percent of LGMA members already perform romaine lettuce pathogen testing.

To ensure comprehensive data collection, LGMA members will anonymously input their testing data into GreenLinkTM data sharing and data analytics platform managed by Western Growers. The collected data will include sample size, sample date, sample stage, sampling region, commodity description, organisms tested, test result, and organism type if applicable.

Industry experts and third-party scientists will conduct a scientific analysis of the data to identify key learnings. The analysis will focus on the frequency of pathogen detection per region, differences in pathogen positivity rates based on the location and timing of sample collection, alignment of test results with the risk profile associated with leafy greens, and indications for potential changes to the current LGMA food safety standards.

About LGMA 

The California LGMA is a food safety program that brings farmers together to enhance the safety of lettuce and leafy greens. LGMA members responsible for producing more than 70 percent of the nation’s lettuce and leafy greens, totaling more than 30 billion servings annually. The California LGMA verifies food safety practices, enforces through government audits, and promotes continuous improvement.

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Soft fruits like strawberries, raspberries, blackberries, and berry blends play an important part of an overall healthy diet. While millions of servings are consumed safely every day, they continue to be occasionally linked to hepatitis A (HAV) and norovirus outbreaks around the globe.

Investigation of a recent United States’ HAV outbreak, epidemiologically linked to frozen organic strawberries, has revealed complexities in assessing and determining the safety of frozen berry supply chains. These events have led to a recent call for HAV testing of finished products as a mandatory component by a retail food safety management program. We the authors describe the limitations of testing for HAV contamination in soft fruits, advise of the unintended consequences that could hinder more meaningful progress, and offer some alternative food safety management suggestions.

Limitations of the Enteric Virus test method
An important difference between testing for bacteria (e.g., Salmonella or L. monocytogenes) vs. viral pathogens in foods is that the viruses do not reproduce outside their host. This means culture enrichment is impossible, so testing protocols must rely on concentrating the virus from the food sample, followed by nucleic acid (RNA) extraction, and then detection of the virus genome using RT-qPCR. While this three-step method is currently the best approach available, it has inherent flaws. RT-qPCR detection limits tend to be higher than what we see for bacteria because of poor virus extraction efficiency and the presence of residual matrix-associated inhibitors. RT-qPCR is designed to detect only a small fragment of the viral genome. Since nucleic acids can be environmentally stable, detectable long after viruses are no longer infectious, a positive PCR result does not necessarily correspond to the presence of an intact and infectious viral particle. In short, a PCR positive cannot be automatically construed as an indication that the product contains infectious virus and constitutes a public health risk.

Limitations of sample size and sampling plans
HAV enters the berry supply chain through infected individuals, often via poor water and waste management systems. Unfortunately, the ultimate source of contamination is rarely identified through traceback, and the nature of any contamination event can vary widely from highly focal to much more diffuse. In many instances, HAV would be expected to be distributed in a non-uniform manner throughout a given lot of food. The table below was extracted from a simplified modeling exercise intended to investigate the likelihood of detecting HAV under different contamination scenarios¹. 

The analysis shows that the probability of detection is higher under what one might call a “gross” contamination event in which the entire production lot is contaminated. Note that this result is very dependent on the assumed concentration. If this assumed concentration is at or below the limit of detection for the test, even this contamination may not be detected.

Also, note that the likelihood of detection is always quite low when the contaminant enters the food through more focal events like poor personal hygiene of a hand harvester. Both concentration and prevalence of virus contamination drive the likelihood of detection. Detection probability can be improved by using bigger samples or testing more samples. Since sample size is fixed (e.g., 25 g for the ISO 15216-2 method), and virus testing costs usually exceed $150/sample, there is little opportunity for improving the utility of testing. In summary, sampling considerations, such as lack of statistical power, provide an additional hurdle to the value of screening finished products for HAV contamination. 

Table 1. Synopsis (best and worst case scenarios) of modeling exercise to investigate the likelihood of detecting HAV under different contamination scenarios with different numbers of samples (1 to 5) per lot tested using ISO 15216-2.

* This analysis relied on a number of assumptions: Virus may be present in some or all of a lot, and in different concentrations as detailed below; one virus particle is equivalent to one genome copy; when less than 1 virus particle is present in the ISO analytical unit of 1.25 g, the virus is present a fraction of the time (e.g., 0.1 virus particles per 1.25 g means the virus is present 10 percent of the time); This analysis also assumes that virus concentrations below the LOD₅₀ lower bound will always detected if present. This means that the high probability of detection from the raw sewage scenario may significantly over-estimate effectiveness.

** This high probability of detection is very sensitive to whether the virus concentration is above or below the assay limit of detection (LoD). If below the LoD, this probability is considerably lower.

Relationship between positive test result and public health risk
Taken alone, the RT-qPCR detection assay is highly sensitive, with a theoretical detection limit of one single target template molecule. However, this method has no reliable means by which to determine if that target template (1) comes from an infectious virus that can make someone sick; or (2) is just stray viral nucleic acid material or is associated with a non-infectious particle. In the first instance, there is a clear risk to public health; in the latter, essentially no risk. Until methods are available to determine whether a positive result is indicative of the presence of infectious virus (methods that are likely a decade or more away), interpretation of a positive PCR test is ambiguous. Interestingly, the Food and Agriculture Organization of the World Health Organization (FAO-WHO) has initiated a project to quantify the public health risk associated with potential enteric virus contamination in foods. Until an exercise like this is completed, the public health implications of testing and finding nucleic acid of HAV in frozen berries via random testing (especially when its concentration is very low), and without corresponding epidemiologically-linked illnesses is unclear. 

Where to go from here – addressing research gaps and a focus on prevention
The discussion above illustrates the myriad issues associated with detection of any non-cultivable foodborne pathogen in complex sample matrices. While testing is an important tool in the food safety toolbox, at the current time, there remain many research gaps that need to be answered to determine how to best use testing as a validation or verification tool. For example, could testing be used in a more focused and strategic manner as part of a risk assessment to determine potential sources of contamination such as irrigation water or wellness of a crew through testing portable toilet waste? Because HAV is so resistant to inactivation and disinfection, preventing contamination should be the top priority. Vaccination of food workers in direct contact with product along the supply chain is one means of minimizing the potential for contamination. While vaccination is expensive, so is testing, and a cost benefit analysis of farm crew vaccination should also be considered. A laser focus on personal hygiene practices of food handlers, Good Agricultural Practices, and proper water and waste management will all reduce the chance of an HAV contamination event and remain the current primary defenses for virus control in the berry supply chain. 

In summary, while tens of millions of fresh and frozen berries are consumed safely every day, unfortunately, berries are still occasionally implicated in HAV outbreaks and there is more the industry and regulators can do. Therefore, it is our view that an over-focus or reliance on end-product testing, using current vetted methods and low powered sampling plans, while well intentioned, could actually provide a false sense of security and hinder more meaningful and needed progress to further strengthen the safety of these important and nutritious products.

 Authors: Dr. Lee-Ann Jaykus, William Neal Reynolds Distinguished Professor, NC State University; Dr. Donald Schaffner, Graduate Program Director, Distinguished Professor and Extension Specialist, Rutgers University; Frank Yiannas, Former Deputy Commissioner, Food Policy and Response, U.S. Food and Drug Administration; Dr. Sanjay Gummalla, Senior Vice President of Scientific Affairs, American Frozen Food Institute

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The Wall Street Journal first reported this development, stating that Tyson will remove the label from specific fresh, frozen, and ready-made chicken products. The company made headlines in 2017 when it announced the elimination of all antibiotics in fresh and frozen chicken products under its brand. This move, along with similar actions taken by other chicken producers and fast-food companies, contributed to a significant reduction in the use of medically important antibiotics in poultry production.

Tyson’s decision to drop the “No Antibiotics Ever” label is driven by the reintroduction of ionophores to chickens’ diets, which cannot be used on products carrying that label. Ionophores are primarily used to control coccidiosis, a parasitic disease commonly found in poultry. 

To address concerns regarding the use of antibiotics, by the end of 2023, Tyson-branded chicken will have a new label, reading, “no antibiotics important to human medicine.” The United States Department of Agriculture and the World Health Organization standards allow for the use of antibiotics that are not crucial to the treatment of human diseases.

This move aims to align with antibiotic stewardship efforts and address the potential threat of antimicrobial resistance to human health.

A reason for concern?
A recent study conducted by researchers from Wageningen University in the Netherlands analyzed isolates from poultry for the presence of resistance genes and found a correlation between resistance genes for the ionophore salinomycin and resistance genes for medically important antibiotics such as erythromycin, tetracycline, and ampicillin.

The study authors have highlighted the alarming observation that the use of ionophores could drive the transfer and dissemination of other clinically relevant types of antimicrobial resistance by co-selection. These findings question the sustainability of the prophylactic use of ionophores in broiler production. While ionophores are not used in human medicine, their potential impact on antimicrobial resistance merits further research and consideration.

The recent study results raise concerns about the use of ionophores in poultry production and its potential impact on human healthcare. The extent to which ionophore resistance occurs in other Gram-positive bacteria, such as Staphylococcus aureus, remains unknown. Further analysis of human enterococcal isolates will help determine if transmission from the poultry reservoir is occurring and if ionophore use in poultry does indeed impact human health.

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The 2-millimeter long and 10-millimeter wide flexible pH sensor is designed to be incorporated into food packaging, such as plastic wrapping. Traditional pH meters are too bulky to be included in every package of food to monitor freshness in real-time.

“The pH sensors we developed work like a small wireless radio-frequency identification device – similar to what you find inside your luggage tag after it has been checked at airports or inside your SMU IDs. Every time a food package with our device passes a checkpoint, such as shipping logistics centers, harbors, gates, or supermarkets’ entrances, they could get scanned and the data could be sent back to a server tracking their pH levels,” Khengdauliu Chawang, graduate student and lead creator of the device, said.

Food waste is a significant issue, with roughly 40 percent of food in the United States going uneaten and 1.3 billion metric tons of food produced worldwide going to waste every year, according to estimates by the Food and Agriculture Organization of the United Nations and Feeding America estimates. Chawang’s invention is a disposable and cost-effective way to detect freshness levels and prevent food waste, which can contribute to food insecurity and lost profits for manufacturers.

The pH level in food is directly linked to its freshness. High pH levels, for example, indicate spoiled food as fungi and bacteria thrive in such environments. The pH sensor developed by Chawang detects the electrical charge generated by the concentration of hydrogen ions inside food to convert it to pH values. The sensor is made with biocompatible materials and printed on flexible films, which makes it inexpensive and disposable.

Chawang was awarded the Best Women-owned Business Pitch at the 2022 Institute of Electrical and Electronics Engineers (IEEE) Sensors Conference for her invention. The sensor has successfully been tested on various food items, such as fish, fruits, milk, and honey. The electrode device developed for monitoring food could also be used to ensure reliable fermentation for cheese and wine. The technology could have potential applications in detecting early warning signs of sepsis or wound infection when used on the skin.

About SMU

Southern Methodist University is a globally recognized research university located in Dallas. It has over 12,000 students in eight degree-granting schools.

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In a preliminary report, the Foodborne Diseases Active Surveillance Network (FoodNet) says that enteric infections from food have returned to or exceed levels logged from 2016-2018.

FoodNet is made up of public health staff from the U.S. Centers for Disease Control and Prevention, the Food and Drug Administration, the USDA’s Food Safety and Inspection Service and 10 state health departments.

The group tracks data for reported infections per 100,000 people for eight  foodborne pathogens: Campylobacter, Cyclospora, Listeria, Salmonella, Shigella. Shiga toxin-producing Escherichia coli (STEC), vibrio and Yersinia.

The report suggests links between pandemic measures and decreases in foodborne infection rates.

“During 2020–2021, FoodNet detected decreases in many infections that were due to behavioral modifications, public health interventions, and changes in health care–seeking and testing practices during the COVID-19 pandemic,” according to the research report.

Improved hygiene such as more hand washing could also have had an impact on the number of foodborne infections during the peak of the pandemic.

“Many pandemic interventions ended by 2022, resulting in a resumption of outbreaks, international travel, and other factors leading to enteric infections,” researchers wrote.

When compared to the average rate of infections during the 2016-2018 period, the incidence of infections from Campylobacter, Listeria, Salmonella and Shigella were back to the rates experienced before the pandemic.

For cyclospora, STEC, vibrio and yersinia infections increased beyond those logged for the pre-pandemic time period from 2016-2018. 

According to the CDC, Salmonella and campylobacter continue to be the top causes for infections monitored by FoodNet. The agency reports that increases in the use of culture independent diagnostic tests probably contributed to the increased detection of infections.

“Prevention measures targeted at reducing food contamination, including the FSIS-proposed Salmonella regulatory framework for reducing illnesses from poultry, are needed to mitigate the prevalence of disease and to meet Healthy People 2030 targets,” the researchers concluded.  

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It is part of the World Health Organization (WHO) Department of Nutrition and Food Safety’s process to collect and assess evidence to estimate the global burden of foodborne diseases.

WHO is seeking support from independent consultants or groups of experts with relevant expertise and experience to undertake systematic reviews to gather the evidence for different topics.

Other calls have covered 14 pathogens commonly transmitted by food, aflatoxin B1 and M1 as well as Taenia solium infection and cysticercosis. 

Expressions of interest should cover collecting data suitable for estimating the disease burden of chronic kidney disease caused by dietary exposure to cadmium; of intellectual disability caused by dietary exposure to methylmercury; of lung, bladder and skin cancer due to exposure to inorganic arsenic and intellectual disability and cardiovascular diseases caused by exposure to lead.

Systematic reviews will identify the burden associated with a specific hazard and how much disease associated with the hazard was due to contaminated food.

Deadline for applications is July 21. Work is expected to start in September 2023 and end by February 2024.

The Foodborne Disease Burden Epidemiology Reference Group (FERG) will publish revised estimates by 2025. The fifth meeting of the group was held virtually during two days in June.

FERG revealed estimates in 2015 using 2010 data. Updated figures will be released in a couple of years but the reference year has not yet been decided, with the influence of the COVID-19 pandemic being taken into account.

WHO and Codex celebration
Also, the agenda for an event to mark WHO and Codex anniversaries has been announced.

2023 is the 60th anniversary of the Codex Alimentarius Commission and the 75th anniversary of WHO.

The event is on July 13 at the Centre International de Conférences de Genève in Geneva, Switzerland. However, virtual participation is possible. Recorded messages from Dr. Tedros Adhanom Ghebreyesus, WHO Director-General, and Dr. Qu Dongyu, FAO Director-General, will be played.

Speakers include Jose Emilio Esteban, USDA Undersecretary for Food Safety, Steve Wearne, chairperson of the Codex Alimentarius Commission, Francesco Branca, from WHO, followed by a panel discussion on the future of risk assessment and scientific advice.

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USDA’s Food Safety and Inspection Service (FSIS) has released a survey of Not-Ready-to-Eat Breaded and Stuffed Chicken Products for Salmonella. The June report was prepared by FSIS’s Laboratory Quality Assurance, Response, and Coordination (LQARCS) staff in the Office of Public Health.

According to the survey report: “FSIS worked with the Food Emergency Response Network to test for the presence of Salmonella and sanitary indicator aerobic organism counts using the current validated methods employed by 11 state public health and agriculture laboratories. From July 1, 2022, to September 30, 2022, the laboratories purchased approximately 15 samples of the product per month from nearby retail locations.

It said: “Over one million Salmonella illnesses occur annually, with more than 23 percent of foodborne salmonellosis attributed to poultry consumption. From 1998 to 2021, FSIS and public health partners investigated 14 Salmonella illness outbreaks associated with the consumption of unready-to-eat breaded and stuffed chicken products. To learn more, FSIS conducted a non-scientific study to determine the presence of Salmonella in these products.”

Survey Highlights

• Participating laboratories using the same Salmonella detection and sample preparation as FSIS MLG 4.12 found Salmonella in these products nearly 27 percent of the time. This is similar to the rate of 29 percent found in further processed chicken parts or comminuted products, commonly used as the source material for this product1.
• Using the larger sample size called for in the FSIS MLG 4.12 Salmonella method, laboratories detected Salmonella at a higher rate than in smaller samples. This difference is likely due to low levels of Salmonella contamination or uneven distribution in the product.
• Whole genome sequencing (WGS) results identified all three of the FSIS Key Performance Indicator (KPI) serotypes Enteritidis, Infantis, and Typhimurium in these products. KPI strains represented 74% of all Salmonella positives; the remainder were S. Kentucky.

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That’s how cardiologist Uma Valeti, MD, CEO and founder of UPSIDE Foods (https://upsidefoods.com) describes the upshot of USDA’s approval this week to sell lab-grown chicken. The approval, the first in the nation, will allow Valeti’s company, as well as Eat Just and its manufacturing partner, Joins Biologics, to begin producing and selling lab-grown chicken. 

While the chicken is expected to appear on select restaurant menus in the near future, it will likely be years before these companies will be ready to supply regional grocery chains, primarily because of price competition with meats from conventionally raised livestock. 

However, the companies are working toward building commercial-scale facilities to increase the amount of cultivated meat they can make. This, in turn, will help them reach more customers and establish more competitive prices. 

When asked to describe the taste of UPSIDE’s chicken, the company’s website says “Our chicken looks, cooks, and tastes like chicken because it is real chicken.”

Enter the USDA

USDA’s action came months after the US Food and Drug Administration deemed that the companies’ lab-grown chicken products are safe to eat. From there, the companies had to get USDA approval. The approval involves a rigorous process, which includes assessing a firm’s food-safety system. The agency conducts inspections at a facility at least once per shift to verify the production of safe and properly labeled products. 

Earlier this month, USDA approved USIDE foods’ and Good Meat’s labels to include the term “cell-cultivated chicken” for packaging. 

I’m thrilled to share that cultivated meat will now be available for consumers in the United States,” said Valeti. “This approval will fundamentally change how meat makes it to our table.”

“Everything has changed,” said UPSIDE Foods COO Amy Chen just after USDA’s approval. “Everything about the way meat makes it to the table is about to be different. I’m really, really excited for what this represents for the future of food.”

Eat Just CEO Josh Tetrick said that USDA’s approval, which he describes as a major milestone for the industry, said the approval legitimizes cultivated meat as an industry and as a technology now that it has been approved for production and sale in the United States.

Before USDA’s approval, Eat Just was the only company in the world that could sell cultivated meat thanks to an OK from Singapore in 2020.

How is it done?

Also referred to as cultivated meat, lab meat is grown in steel tanks using cells that come from a living animal. In other words, no animals need to be killed.

In producing lab-grown meat, the cells are grown in bioreactors similar to those that make beer. That’s where they’re immersed in a carefully regulated nutrient solution that spurs them to grow until they come actual pieces of meat. As such, it is real meat, not “fake meat,” as some detractors refer to it.

Important to keep in mind: cell-based meats should not be confused with plant-based meats, which are made with vegetables.

As for antibiotics, they say there’s no need for them since lab-grown meat is produced in sterile labs. Another plus is that there’s no need to use growth-promoting hormones.

“Clean, safe and humane,” is how lab-grown meat advocates describe the advantage of this technology over conventional ways of raising livestock, which can harbor foodborne pathogens such as E. coli and salmonella that are harmful to human health.

More about chickens

        •       Chicken broiler meat is the most consumed meat in the U.S., with an average person eating 96.4 pounds per capita, according to Sentient Media.

        •       In 2020, 9.8 billion broiler chicks were hatched in the U.S.

        •       The number of chickens in the U.S. is growing, and chicken production has even overtaken pig farming to become the top source of reared meat worldwide.

        •       There are currently 25.9 billion chickens living in the world, according to the latest data from the U.N. Food and Agriculture Organization (FAO). Most of these chickens are in China and the U.S., and more than half of them are in Asia. Chickens clearly outnumber humans on the planet by a massive number.

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USDA’s Food Safety and Inspection Service is granting inspections to two companies. It also issued instructions to its inspection program personnel (IPP) about their roles and responsibilities with regard to inspection and verification activities in establishments that harvest or process so-called cell-cultured meat or poultry food products for human food.

FSIS cited these “key points.”

• FDA and FSIS jointly oversee the production of cell-cultured meat and poultry food products and share information necessary to carry out their respective oversight responsibilities.
• Establishments that harvest cells for cell-cultured meat and poultry food products are dual jurisdiction establishments (DJE).
• Cell-cultured meat and poultry food products are subject to the same FSIS regulatory requirements and oversight authority as meat and poultry food products derived from the slaughter of amenable species.
• Labels applied to any FSIS-regulated products comprised of or containing cell-cultured meat and poultry food products are not eligible for generic approval.

As for now, USDA is allowing two California companies, Upside Foods and Good Meat, to pursue in laboratory settings the growth of meat from animal cells. USDA and FDA are partners in the regulation of lab-grown meat. FDA earlier found the products from both companies are safe to eat.

Animal cell culture technology for lab-grown meat and poultry is a production process used to produce meat and poultry food products without much slaughter activity by growing the cells of livestock or poultry in a controlled environment, such as a bioreactor, and then harvesting those cells to grow food,

If consumers warm to it, lab-grown meat and poultry could bankrupt countless farms and ranches let alone the entire production industry. But if consumers don’t like the alternatives, the fortunes invested in lab-grown products could go the way of “New Coke.” So, there is a lot at stake over whether consumers will accept meat grown in a petri dish.

At this point, consumers are not going to see much from all the lab work. Lab-grown chicken is really expensive chicken, making large-scale production unrealistic. Public availability in a couple of upscale restaurants will likely be found long before lab-grown products show up in any grocery store or Chick-Fil-A.

These attempts at lab-growth meat and poultry are reported involve more than 150 companies worldwide doing experiments on chicken, pork, lamb, fish, and beef.

The two lab-based companies that now have USDA inspection and with it, the ability to sell the food products they produce are:

• Berkeley-based Upside Foods; and

• Alameda-based Good Meat Co., with the affiliated John Biologics.

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During the discussion, Marler, known for his work on foodborne illness cases, expressed a desire to retire, highlighting the importance of continuous improvement in food safety practices. He shared his experience of previously dealing primarily with E. coli cases linked to hamburger consumption and emphasized the need for proactive measures to prevent outbreaks.

Belias highlighted the industry’s increasing collaboration and the value of initiatives like the Center for Produce Safety (CPS) in fostering communication and innovation. “CPS is about that connection, it’s about the communication,” she said. “Just the idea of being able to work together fuels a lot of this innovation.”

Whitaker emphasized the need for change and the role of information in driving progress. “We can’t sit back and wait for someone to tell us what to do,” he said. “We need to take our information and do something with it.” He emphasized the importance of utilizing data effectively, changing the industry culture, and embracing continuous improvement.

The panelists discussed the challenges and complexities of food safety, including the need for better collaboration between the FDA and industry. Marler called for increased transparency and collaboration between regulatory agencies and industry stakeholders, stressing the importance of sharing information to prevent future outbreaks.

The discussion also touched on the need for root cause analysis and the role of young professionals in driving change. Belias emphasized the value of new tools and models to guide decision-making and project development, while Whitaker highlighted the importance of building a knowledge base and fostering a culture of science within the industry.

As the panel concluded, Marler left the audience with a heartfelt message. “There are people out there who, due to no fault of their own, have suffered,” he said. “If there is one thing I can bring to this going forward, there are people out there that, due to no fault of their own, suffered.”

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Round-up of research in progress:

• Quantifying risk associated with changes in EHEC physiology during post-harvest pre-processing stages of leafy green production. Teresa Bergholz, Michigan State University
  • Read more about this research here.
• Microbial characterization of irrigation waters using rapid, inexpensive, and portable next generation sequencing technologies. Kerry Cooper, The University of Arizona
  • Researchers at The University of Arizona are investigating innovative microbial detection methods using next-generation sequencing (NGS) technologies. These approaches, including shotgun metagenomics, enable the rapid identification of bacterial, viral, fungal, and protozoan pathogens in irrigation water, soil, or food samples. By eliminating the need for multiple detection assays, these methods offer significant benefits to the produce industry. The study aims to validate two NGS technologies, Illumina iSeq100 and Oxford Nanopore MinION, by evaluating their benefits and limitations in pathogen detection. The research outcomes will provide guidelines for implementing these technologies in food safety surveillance programs.
• Strategic approaches to mitigate Salmonella infection of bulb onions. Vijay Joshi, Texas A&M
  • Read more about this research here.
• Toward a holistic assessment of the food-safety risks imposed by wild birds. Daniel Karp, University of California, Davis
  • Read more about this research here.
• Cross-contamination risks in dry environments. Nitin Nitin, University of California, Davis
  • University of California-Davis scientists are focusing their research on the risks of cross-contamination in dry environments, particularly in the fresh produce industry. While existing knowledge and technologies have helped reduce cross-contamination during wet handling and processing, understanding the risk factors and developing tools for dry environments remain limited. The research project aims to identify surface conditions that promote microbial transfer, create a risk model for cross-contamination, and develop a novel sanitation technology using food-grade light-activated antimicrobials. By filling knowledge gaps and providing effective sanitation solutions, the study aims to enhance food safety in both conventional and organic fresh produce industries.
• Assessing Romaine lettuce “Forward Processing” for potential impacts on EHEC growth, antimicrobial susceptibility, and infectivity. Xiangwu Nou, USDA, Agricultural Research Center
  • Scientists at the USDA’s Agricultural Research Center are conducting a comprehensive assessment of “forward processing” practices in the Romaine lettuce industry. Led by Xiangwu Nou, the study aims to evaluate the effects of forward processing on the growth of EHEC (enterohemorrhagic Escherichia coli) bacteria, their susceptibility to antimicrobial treatments, and infectivity. The research includes analyzing the microbiological quality of lettuce from harvest to retail, comparing forward and source processing, and assessing the impact of different practices on EHEC outbreak strains. The findings will be used to improve forward processing management in order to enhance product integrity and food safety.
• AFECCT: Assessing filtration efficacy for Cyclospora control. Benjamin Rosenthal, USDA, Agricultural Research Service 
  • Scientists at the USDA’s Agricultural Research Service are conducting a study to evaluate the effectiveness of filtration in controlling Cyclospora, a parasite that can cause foodborne illness from contaminated fresh produce. Led by Benjamin Rosenthal, the research aims to determine how well filters remove Cyclospora from irrigation water and whether any surviving parasites are harmed in the process. The findings could provide valuable tools for growers to mitigate the risk of contamination and contribute to future research on interventions against this dangerous human parasite.
• Practical application of superheated steam to harvesting, processing, and produce packing tools and equipment. Abigail Snyder, Cornell University
  • You can read more about this research here.
• Cyclospora cayetanensis monitoring in agricultural water. Lia Stanciu-Gregory, Purdue University 
  • Researchers at Purdue University are working on a breakthrough detection method for Cyclospora cayetanensis, a parasite that causes illness in people who consume contaminated produce. Led by Lia Stanciu-Gregory, the team aims to design aptamers, molecules that can bind to intact Cyclospora oocysts. These aptamers will be used to create simple paper-based colorimetric tests that can detect the presence of the parasite in agricultural water, providing a cost-effective and field-deployable solution without the need for specialized laboratories or sample preparation. This development could greatly improve early detection and monitoring of Cyclospora in the food industry.
• Validation study for the tree fruit industry: effective strategies to sanitize harvest bins and picking bags. Valentina Trinetta, Kansas State 
  • Kansas State University (KSU) and Washington State University (WSU) have joined forces to conduct a validation study aimed at enhancing cleaning and sanitation practices in the tree fruit industry. Led by Valentina Trinetta, the project will evaluate the effectiveness of commercially available sanitizers in controlling Listeria monocytogenes, Salmonella, and Escherichia coli on food contact surfaces encountered during harvesting. The study will then move on to validate selected sanitizers against surrogate microorganisms on harvesting bins and picking bags at commercial facilities in apple production areas across the United States. The findings will provide science-based recommendations to improve cleaning and sanitation practices, helping growers and packers manage food safety risks and enhance the competitiveness of tree fruit crops.
• Assessing the potential for production practices to impact dry bulb onion safety. Joy Waite-Cusic, Oregon State University
  • Read more about this research here.
• Identification of routes and mechanisms for distribution and establishment of Listeria monocytogenes and Listeria spp. in avocado packing environments. Alejandro Castillo, Texas A&M AgriLife Research
  • Alejandro Castillo of Texas A&M AgriLife Research is leading a study to identify routes and mechanisms of Listeria monocytogenes and Listeria spp. distribution and establishment in avocado packing environments. The research focuses on potential contamination during postharvest processing at dry packing plants, where residual water can support cross-contamination. By employing DNA-based methods and surveying avocado packers, the team aims to develop effective sanitation practices and a model to predict contamination likelihood. The study will benefit food safety efforts and reduce the risk of foodborne illnesses.

About CPS
The Center for Produce Safety (CPS) is a 501(c)(3), U.S. tax-exempt, charitable organization focused exclusively on providing the produce industry and government with open access to the actionable information needed to continually enhance the safety of fresh produce.

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

This is the Center for Produce Safety’s 14th Annual Research Symposium.

The two-day event features discussions and presentations on the latest advancements in produce safety research, as well as opportunities to network with professionals from industry, government and academia.

Day one began with a panel titled, “Research 101: Maximizing your time: How to get the most out of the research” featuring panelists: Suresh DeCosta, Lipman Family Farms; Martin Wiedmann, Cornell University; Drew McDonald, Taylor Fresh Foods; and was moderated by Laura Strawn, Virginia Tech. Panelists discussed how the hundreds of attendees can benefit from the symposium and the research being presented.

A sampling of research presented:

Risks of dust associated with produce contamination

University of Arizona researcher Kelly Bright presented findings from her team’s study titled “When the E. coli hits the fan! Evaluating the risks of dust associated produce cross contamination” at symposium’s on Tuesday morning session.

The research focused on the role of dust as a vehicle for microbial dispersal and produce contamination by pathogens. While the evaluation of water and soil-borne pathogens is common, the study aimed to fill the gap in understanding the risks associated with dust and soil-borne particulates.

The study proposed three objectives. Firstly, to assess the transfer of foodborne pathogens to produce surfaces in different regions of the United States. Secondly, to investigate the impact of humidity on dust deposition on produce and the survival of pathogens within the dust. Lastly, to analyze dust particulates from animal operations for fecal contamination biomarkers and the presence of pathogens.

The results of the study indicated that detecting pathogens directly from air samples was challenging. No E. coli or Salmonella were found in the samples, possibly due to desiccation stress. However, higher numbers of high-performance liquid impinger samples recovered molecular targets more efficiently than high-volume dry air filter samples.

The study also observed that dust contaminated by animal feeding operations could travel long distances, with positive cow fecal markers detected more than 5 miles away. Increasing wind and dust in the air corresponded to a higher presence of bacteria and fecal indicators.

Bright emphasized the need for larger studies with more samples and a variety of animal feeding operations to further understand the risks to fresh produce fields and other food growing operations. The research team also recommended using a risk-based approach, such as implementing physical barriers or buffer crops near animal operations, monitoring wind and dust levels, and conducting additional product testing or delaying harvest when conditions pose a higher risk of dust contamination.

Microfluidic paper-based analytical devices for microbial source tracking

Purdue University researcher Mohit Verma presented his project on “Field evaluation of microfluidic paper-based analytical devices for microbial source tracking” to his audience of professionals from industry, government and academia on Tuesday.

The study focused on the risk of animal-source contamination on fresh produce, which can lead to foodborne illnesses. Current methods for assessing this risk have limitations in terms of cost, time, and being lab-based. Verma’s project aimed to develop a novel tool that could be used in the field to assess the risk of animal-source contamination within an hour, compared to traditional methods that can take days.

The tool would be based on detecting DNA from feces of animals and would be able to differentiate between different animal hosts such as swine, poultry and ruminants. It would use paper-based devices similar to pregnancy tests, which are affordable, portable and easy to use.

To validate the tool, it would be tested in various conditions including controlled lab settings, animal feeding operations and during the growing and harvesting seasons in the field. The project aimed to provide crop operations — including fields of leafy greens — with a new method to assess the risk of contamination, ultimately leading to safer food and fewer foodborne illnesses.

The proposal outlined two main objectives. The first objective was to establish a baseline by determining the levels of fecal and pathogenic contamination naturally present in fields, on harvest tools and around animal feeding operations. The second objective was to optimize the microfluidic paper-based analytical device by testing samples in both lab and field settings.

The project would utilize Bacteroidetes as indicator organisms for fecal contamination, as they can differentiate between different host types. By targeting specific DNA sequences within their genome, the tool would be able to detect these bacteria. It would also be capable of detecting Shiga toxin-producing E. coli and Salmonella.

The final report provided insights into the use of Bacteroidedales DNA as a biomarker to detect the risk of fecal contamination. The study found varying levels of Bacteroidedales DNA around fresh produce operations, with higher concentrations near animal operations. The report suggested combining the developed tool with metadata and threshold values to convert the concentration into a risk rating for specific operations.

The symposium’s full agenda can be found here.

About CPS
The Center for Produce Safety (CPS) is a 501(c)(3), U.S. tax-exempt, charitable organization focused exclusively on providing the produce industry and government with open access to the actionable information needed to continually enhance the safety of fresh produce.

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

Refrigerated dips and spreads encompass a broad range of food products, including hummus, tahini, pimento cheese and yogurt-based items. Dips involve submerging a piece of food, such as a chip or vegetable, into a thinner consistency mixture, like salsa. On the other hand, spreads are typically applied with a knife onto other foods, like bread or crackers. 

RTE foods can become contaminated through environmental pathogens or contaminated ingredients, making dips and spreads susceptible to bacterial growth if present. As people typically consume these products without a “kill step” like cooking, the presence of Listeria monocytogenes or Salmonella poses a significant public health risk, according to the FDA.

The presence of Listeria monocytogenes or Salmonella in dips and spreads poses significant risks to public health, leading to multiple recalls in recent years. Between 2017 and 2020, there were five hummus product recalls and six multi-commodity dip recalls because of contamination by these pathogens.

During the testing program, the FDA collected and tested a total of 747 samples of refrigerated RTE dips and spreads. These samples contained various ingredients, including sesame, vegetables, cheese and seafood. Among the samples, the FDA detected Salmonella in one hummus sample and Listeria monocytogenes in three samples of dip and cheese spread. The FDA worked closely with the manufacturers to promptly remove the contaminated products from the market.

Hummus and cheese dips and spreads accounted for 64 percent of these recalls, with 10 hummus recalls and four cheese dip and spread recalls.

The FDA is now reviewing the assignment’s findings to identify common factors or patterns associated with the contamination of RTE dips and spreads. This analysis will help the FDA develop guidance and adjust program priorities, including future sampling assignments and surveillance inspections.

Given the potential for contamination, the FDA advises consumers to promptly refrigerate or freeze refrigerated RTE dips and spreads to reduce the risk of pathogen growth. Once thawed, frozen RTE dips or spreads should not be refrozen. Consumers should carefully read and follow the package instructions for proper use and storage. When serving RTE dips and spreads on a buffet, it is essential to maintain cold foods at or below 40 degrees F and hot foods at or above 140 degrees F to minimize the risk of foodborne illnesses. Cold foods can be kept cold during serving by placing shallow containers within a pan filled with ice, while hot foods can be maintained at suitable temperatures using chafing dishes, warming trays or slow cookers.

The full FDA report can be found here.

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

The study, published in the Journal of Toxicology and Environmental Health, discovered that the chemicals present in sucralose can break down human DNA, posing potential risks to human health.

Sucralose’s widespread popularity has now come under scrutiny because of the potential dangers uncovered by researchers at North Carolina State University.

Epidemiological research has indicated a connection between the rise in colorectal cancers, inflammatory bowel disease and dietary choices coupled with dysbiosis, potentially suggesting an association with sucralose consumption.

The focus of the study was to investigate the toxicological and pharmacokinetic properties of sucralose-6-acetate, an impurity and structural analog found in commercially available sucralose samples.

To evaluate the genotoxicity of sucralose-6-acetate, the researchers employed several tests. The results indicated that sucralose-6-acetate is genotoxic, causing DNA strand breaks classified as clastogenic. A single daily drink sweetened with sucralose was found to contain levels of sucralose-6-acetate that surpassed the threshold of toxicological concern for genotoxicity.

The researchers also exposed human intestinal outer lining to both sucralose-6-acetate and sucralose. They conducted an RNA-seq analysis to determine the gene expression induced by these exposures. The study unveiled that sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress and cancer. Of particular note was the heightened expression of the metallothionein 1 G gene (MT1G). Moreover, both sucralose-6-acetate and sucralose impaired intestinal barrier integrity.

Further investigation demonstrated that sucralose-6-acetate inhibits two enzymes, CYP1A2 and CYP2C19, belonging to the cytochrome P450 family responsible for drug metabolism.

These findings have raised significant concerns about the safety and regulatory status of sucralose itself. Understanding the genotoxicity of sucralose-6-acetate, its potential impact on human health, and its influence on intestinal barrier integrity necessitate further exploration, according to the researchers.

The full study can be found here.

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

The researchers from the University of Mississippi discovered that a component of tara flour, which is made from the seeds of a plant grown in Peru, was likely behind the illnesses that spanned 39 states in 2022. That component, baikiain is a nonprotein amino acid and is present in high levels in tara. 

The researchers published the study in “Chemical Research in Toxicology,” which is an American Chemical Society Journal. The authors are part of the National Center for Natural Products Research, which is partly funded by the Food and Drug Administration.

The researchers stated that their objective was to undertake a multipronged pharmacognosy approach to assess the quality and safety of the tara flour ingredient within the Daily Harvest’s Crumbles product. 

They concluded that “adverse events” reported by people who had consumed the Daily Harvest crumbles originated from the tara flour ingredient.

Tara flour was not used in any other Daily Harvest products, but tara protein was used in Revive Superfoods Mango and Pineapple smoothies. A number of consumers who drank those smoothies reported illnesses consistent with those reported by the patients who ate the Daily Harvest frozen crumbles. 

Outbreak investigators were stumped by the illnesses traced to the Daily Harvest crumbles, which included at least 393 people, many of whom required hospitalization. About 30 had to have their gallbladders removed. 

The outbreak began in April of 2022 and continued to at least September that year, according to federal officials. People started reporting illnesses shortly after the Daily Harvest Lentil & Leek frozen crumbles were introduced to the public.

During the outbreak the owners of Daily Harvest and investigators from the Food and Drug Administration tested the frozen crumbles product. None of the tests revealed any common food toxicantsmicrobial pathogens, mycotoxins, major allergens, heavy metals, pesticides, hepatitis A or norovirus. 

In February this year FDA scientists hypothesized that the illnesses were linked to the tara flour, but they stopped short of saying that the tara component was the culprit in the outbreak.

Professor Ben Chapman, Department Head and Food Safety Specialist for the Department of Agricultural and Human Sciences at North Carolina State University, said the new study out of Mississippi University is based on sound science and appears to resolve the mystery behind the Daily Harvest illnesses.

“This outbreak has stumped many of us in the food safety world over the past year. Without a common pathogen or toxin, there certainly appeared to be something going on that led to hundreds of serious illnesses,” Chapman told Food Safety News.

“The authors present a very compelling case for amino acid, baikiain, being a possibility as the causative agent for these illnesses. What I liked about this study is the they went in-depth on what is in this relatively newly used — in high-protein foods — and novel tara flour, and found that there was a detectible amino acid that has no published toxicological or safety assessment studies about it in the literature.”

Don Schaffner, an Extension Specialist in Food Science and Distinguished Professor at Rutgers University, had comments similar to those of Chapman. Schaffner said an important aspect of the study is the effort the authors to establish that what they were testing was actually botanically the correct species.

“In terms of the central findings of the article, the authors have done a good job of showing that the nonprotein amino acid baikiain is present in the tara flour and that it causes effects in male mice that are consistent with liver damage and the effects seen in humans,” Schaffner told Food Safety News.

“The authors have convinced me that they have figured out the correct cause of the illnesses in humans epidemiologically linked to tara flour.”

Chapman was also convinced that the authors of the story had found significant evidence linking tara flour in the Daily Harvest crumbles to the hundreds of illnesses recorded in 2022.

“I’m not sure this is a smoking gun or anything that definitive but it definitely provides data for others to investigate the toxicity of the protein source further,” Chapman said.  

“I think things like this demonstrate how complex food processing is — like adding a high protein flour in a high dose to a really popular product can have unintended consequences like these illnesses and outbreak — highlighting to me the importance of making sure that new/seldom used ingredients are assessed by manufacturers, in conjunction with regulators, before putting it out there.”

Chapman also noted the significance of the researchers work in the laborartory, noting that they fed baikiain to mice, at a dose similar to what might have been provided in the Daily Harvest product and found that the mice exhibited liver and kidney impacts similar to overdoses of acetaminophen as the baikiain breakdown in the body created a metabolite that’s similar to the common OTC drug.

On June 6-9, the World Health Organization has scheduled a series of talks on food safety to increase awareness and encourage a variety of stakeholders to debate and discuss an array of topics on health and food safety. Over four days, WHO will explore the topics behind World Food Safety Day’s theme: “Food standards save lives.” 

The topics of the webinars cover:

• the standards behind food safety, food safety in international emergencies, food fortification, and ways to estimate the burden of foodborne diseases, among others;
• updates on the WHO Global Strategy on Food Safety;
• release of a new WHO publication on whole genome sequencing.

The Health Talks, hosted by the  Food Safety Community of Practice, will deliver high-quality content with the support of international experts. The format of these talks includes dialogues with experts from around the world on current and emerging topics in food safety.

Health talks on food safety program:

— Health consequences of unsafe food: An effort to quantify the burden of unsafe food
Date: June 6, 11 a.m. – noon CEST 
https://www.whofoodsafety.org/networks/events/3752

— Towards stronger food safety systems: WHO Global Strategy for Food Safety
Date: June 6, 1 p.m. – 2:30 p.m. CEST
https://www.whofoodsafety.org/networks/events/3604

— The standards behind food safety: ways of ensuring safety and quality
Date: June 8, 2023, 1 p.m. – 2:30 p.m. CEST
https://www.whofoodsafety.org/networks/events/3753

— Whole genome sequencing as a tool for foodborne disease surveillance and response
Date: June 9, 2023, 1 p.m. – 2 p..m. CEST
https://www.whofoodsafety.org/networks/events/3758

WHO advocates for mainstreaming food safety in the global agenda by raising awareness about the importance of this topic and providing a platform for dialogues on critical issues to affect the safety and healthiness of foods.

Attendees will need to log in to the Food Safety Community of Practice website to register to attend the Health Talks on Food Safety.

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

The new guidance sets the level at 10 parts per billion (ppb), the same as the agency’s draft guidance issued in 2013. In its final guidance document the Food and Drug Administration says it is possible to further reduce public exposure to inorganic arsenic from apple juice in general, and specifically from apple juice that currently may contain inorganic arsenic at levels above 10 ppb.

The action June 1 by the Food and Drug Administration is too little as far as the consumer safety group Consumer Reports is concerned.

“Today’s announcement by FDA will have minimal impact on public health because the action level should be lower than 10 ppb based on current science. Plus, they waited until a vast majority of the industry was already meeting this level, so this announcement is virtually irrelevant,” said Brian Ronholm, director of food policy for Consumer Reports.

“Nonetheless, it is encouraging that the FDA has recently undertaken a renewed focus on addressing food chemicals and heavy metals. Hopefully, the FDA will continue to focus on these issues and monitor and take action if they find troubling levels of inorganic arsenic in apple juice.” 

As if it knew that its action would be criticized, the FDA’s announcement included what could be considered a disclaimer.

“The FDA’s testing results reflect a trend in reductions in the amount of inorganic arsenic in apple juice on the market, with an increasing percentage of samples testing below 3 ppb and 5 ppb. However, since the release of the draft guidance (in 2013), we have identified some apple juice samples with inorganic arsenic levels above 10 ppb. Therefore, we are finalizing an action level of 10 ppb because we consider this level achievable with the use of good manufacturing practices,” according to the agency’s announcement.

Guidance documents from the FDA do not carry the weight of law, a fact readily admitted by the agency. Its announcement says that the “non-binding” limit for arsenic in apple juice will “help encourage” manufacturers to reduce levels of inorganic arsenic in apple juice.

The FDA says guidance documents do not establish legally enforceable responsibilities but instead describe the agency’s current thinking on a topic and “should be viewed only as recommendations.” The use of the word “should” in FDA guidances means that something is suggested or recommended, but not required.

Inorganic arsenic in apple juice is considered a key component in food safety for children. The FDA says apple juice is a greater potential source of dietary inorganic arsenic exposure for children than for adults, because children’s dietary patterns are often less varied than those of adults, and they consume more apple juice relative to their body weight than do adults.

Scientific studies have shown that inorganic arsenic can impact the development of children, and lead to a host of problems including damage to the brain and nervous system, which can cause learning and behavioral problems.

“A report by the National Research Council (NRC) also listed adverse pregnancy outcomes and neurodevelopmental toxicity as adverse health effects of concern for exposure to inorganic arsenic,” according to the FDA’s final guidance document.

“The Joint Food and Agriculture Organization/World Health Organization (FAO/WHO) Expert Committee on Food Additives, which includes participation by FDA scientists, concluded that food can be a major contributor to inorganic arsenic exposure, and the European Food Safety Authority concluded that dietary exposure to inorganic arsenic should be reduced.”

Consumer Reports has repeatedly urged the FDA to set lower levels for inorganic arsenic in foods, especially baby foods, and to lower the action level to 3 ppb for arsenic in apple juice. 

In 2018, Consumer Reports tested 45 popular fruit juices sold across the country — including apple, grape, pear, and fruit blends — and found elevated levels of cadmium, inorganic arsenic, and/or lead in 21 of them. The consumer organization’s tests showed that it is possible for manufacturers to sharply reduce inorganic arsenic in their juices.

“Setting limits for inorganic arsenic in foods, especially foods consumed by children, is vital to help reduce exposure and better protect public health. While Consumer Reports (CR) supports an action level to offer regulators a necessary enforcement and accountability tool and a key benchmark for apple juice manufacturers, CR research shows the FDA’s final action level is not in the best interest of consumers,” the group said in a statement following the FDA’s announcement.

The FDA says it is possible for manufacturers of apple juice to reduce the levels of arsenic in apple juice by sourcing apples from orchards that have less ground contamination and less use of certain pesticides. Among other action, the agency also cautions manufacturers to test water sources for inorganic arsenic. 

“. . . recent research by FDA shows that the use of some filtering aids to remove sediments in juice can contribute to elevated arsenic levels. Changing or treating filtering aids may reduce the levels of arsenic in filtered juices,” according to the final guidance.

Looking at an averaging technique for data collected through the Total Diet Study (TDS), the FDA says the data had a mean of 2.7 ppb total arsenic with a standard deviation of 2.0 ppb total arsenic and ranged in concentration from 0 to 10 ppb total arsenic. The FDA did not use that data. 

“Because the compositing provides an ‘average’ result, and our achievability assessment is based on percentiles of arsenic concentrations in individual samples, we did not use the TDS data in the achievability assessment or other assessments in Section IV (of the final document),” according to the FDA.

In its conclusion of the final guidance, the FDA says it will take the following actions sampling and enforcement approach to arsenic in apple juice. 

• We intend to initially analyze apple juice samples for total arsenic. 
• We intend to speciate samples containing more than 10 μg/kg or 10 ppb total arsenic to determine inorganic arsenic levels. 
• We intend to consider the action level of 10 μg/kg or 10 ppb inorganic arsenic as an important source of information for determining whether apple juice is adulterated within the meaning of section 402(a)(1) of the FD&C Act (21 U.S.C. 342(a)(1)). 

“FDA considers on a case-by-case basis whether a food that contains a contaminant is adulterated. When considering whether to bring an enforcement action in a particular case, we will consider whether the inorganic arsenic causes apple juice to be adulterated under section 402(a)(1) of the FD&C Act,” the final guidance says.