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The avian flu virus is rapidly spreading through commercial flocks in the U.S.

December 12, 2023 - 12:01am

The Avian influenza summer break is not only over, it has been smashed. In the past 30 days, the virus has spread to 106 commercial flocks in 23 states. And California is the latest to report outbreaks —in two broiler operations in Stanislaus County and an egg-laying business in Sonoma County. 

The numbers depopulated are huge—270,000 at the Sonoma egg-laying operation and 239,900 and 254,400 birds at the two Stanislaus broiler operations. A third broiler operation in Stanislaus County has infections but has yet to make numbers available.

With the dramatic upturn in Avian influenza  (HPAI) cases, the number of birds lost has soared to 72.54 million since 2022. Iowa and Ohio are the two most impacted states.

During this outbreak, there have been two commercial flocks, seven affected backyard flocks, and 2.75 million birds in Iowa.

In Ohio, there are currently four affected commercial flocks, no affected backyard flocks, and a total of 4 million birds affected in this outbreak.

Canada also reports the bird virus has spread to 67 of its commercial poultry operations since September 2023.  Since the first case occurred in Canada in December 2021,  the nation’s flocks have lost 10.14 million birds.

Wild migratory waterfowl are primarily blamed for the spread of the virus throughout North America.

USDA’s Animal and Plant Health Inspection Service (APHIS) reports that avian influenza is caused by influenza Type A virus (influenza A). 

“Avian-origin influenza viruses are broadly categorized based on a combination of two groups of proteins on the surface of the influenza A virus: hemagglutinin or ‘H’ proteins, of which there are 16 (H1-H16), and neuraminidase or ‘N’ proteins, of which there are 9 (N1-N9),” according to APHIS.

“Many different combinations of ‘H’ and ‘N’ proteins are possible. Each combination is considered a different subtype, and related viruses within a subtype may be referred to as a lineage,” it adds. “Avian influenza viruses are classified as either ‘low pathogenic’ or ‘highly pathogenic’ based on their genetic features and the severity of the disease they cause in poultry. Most viruses are of low pathogenicity, meaning they cause no signs or only minor clinical signs of infection in poultry.”

The Centers For Disease Control and Prevention (CDC) reports low human health risks from HPAI. Only one person in the U.S. was infected with the virus in April 2022, and he fully recovered.

With the spread continuing, the number of flocks lost to avian flu totals 1,012 as of Dec. 11.   Commercial flocks with infections total 426, and backyard flocks with bird flu hit 586.

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High technology is the key to detecting foodborne outbreaks over space and time

December 11, 2023 - 12:05am

Most people think of foodborne illness outbreaks as spanning a few days or weeks. But, with current technology, disease detectives can find patients of a single outbreak spread across several years and multiple states.

That is the case with an ongoing outbreak of Listeria illnesses linked to fresh peaches that began in 2018. So far, 11 patients have been identified, most recently found in August this year. One of the patients died. Recent recalls of peaches, nectarines, and plums have been initiated while public health officials continue investigating the outbreak.

The links between people sickened in the outbreak this year and the initial patient in 2018 were made possible using whole genome sequencing (WGS). Whole genome sequencing has been likened to fingerprinting used in criminal investigations, but WGS allows the Centers for Disease Control and Prevention to look at millions of pieces of data.

“WGS examines more than 4.5 million ‘letters’ of the genetic code in disease-causing bacteria such as Salmonella. Bacteria closely related by WGS are more likely to have originated from the same source than more distantly related bacteria,” said John Besser, who retired in 2019 as Deputy Chief of the Enteric Diseases Laboratory Branch at the CDC. He continues to work on CDC-related projects through the Association of Public Health Laboratories.

“Ill persons in a WGS cluster will likely have shared exposure, such as a contaminated food product. By focusing on WGS clusters, investigators can detect outbreaks when they are small, even if cases are dispersed over multiple states or widely separated in time.”

Besser likened WGS to “Star Trek” medicine. He said the technique helps identify ongoing outbreaks and allows public health officials and industry to look into the future and make adjustments to enhance food safety. He said using WGS in the foodborne disease arena is much like what the National Transportation Safety Board does with airplane accidents. It provides information that can help prevent future failures in food safety systems.

Art Lang, the former Director of the CDC’s Food Safety Office, said WGS has eliminated time constraints when it comes to outbreak investigations and allowed public health officials to link illnesses across great distances. Lang said before the mid-1990s, residents or healthcare professionals recognized most “unusual” events, and outbreaks were investigated by the local or state health departments, such as the deadly 1993 Jack-in-the-Box E. coli outbreak traced to hamburgers.

“Subtyping methods (WGS) have helped investigators to focus on clusters of illness due to the same organism with a very similar ‘fingerprint,’ ” said Lang, who has also been a CDC Epidemic Intelligence Service officer. He has served on the Executive Committee of the National Advisory Committee on Microbiological Criteria for Foods.

Lang said in the late 1990s, PFGE (pulsed-field gel electrophoresis) technology helped eliminate the limitation of place. But now, with WGS, public health officials can detect more multistate outbreaks than ever. Any single health department might have only 1 or 2 cases reported, but something unusual can now be seen from the national level.

“In the past, epidemiologists often ignored product recall information because they rarely led to detection of an outbreak. Today, this is no longer the case. It is definitely what happened in the 2014 stone fruit outbreak,” Lang said.

“Whole genome sequencing has made the invisible visible. We have not recognized patterns of illness, i.e., R.E.P.S. (repeating, emerging or persistent strains) are emerging.” 

The current outbreak of Salmonella illnesses traced to cantaloupe is another example of how WGS allows disease detectives to identify outbreak patients across long distances, said Greg Hedberg, a professor at the University of Minnesota’s School of Health since 1999. He is also Co-Director of the Minnesota Integrated Food Safety Center of Excellence. 

The cantaloupe outbreak stretches from coast to coast in the United States and has sickened 117 people. A corresponding outbreak in Canada has sickened 63 people. One person in Canada has died, and the United States has recorded two deaths. Multiple recalls of whole and fresh-cut cantaloupe have been initiated.

“The current cantaloupe outbreak involves an unusual type of Salmonella,” Hedberg said, making use of WGS even more critical than in some outbreaks.

Hedberg said that compared to previous methods, modern technology provides much more granular data on a molecular level, which shows a relationship between outbreak strains. For example, he said, an outbreak linked to Salmonella in Malt-O-Meal cereal was linked to an outbreak 10 years later in a cereal made at the same plant. Remodeling at the plant had released the contaminant.

Another example of how WGS has enhanced outbreak investigations is the Listeria outbreak traced to Blue Bell ice cream. The outbreak was first detected in 2014, but ultimately, patients were found dating back to 2010. 

Peter Gerner-Smidt, who retired in 2020 as chief of the enteric diseases laboratory branch at CDC and PulseNet — a database with over 300,000 genomes — said WGS allowed outbreak investigators to identify patients dating back several years because Listeria patients popped up on the radar screen when the outbreak strain of Listeria was uploaded to the PulseNet database. Those patients would not have been linked to the more recent ones if older technology had been the only option.

“The Blue Bell outbreak gave rise to a new outbreak category: ‘low and slow’ outbreaks, i.e., outbreaks with few cases dispersed over a long time, even years, that in the past could not be recognized,” said Gerner-Smidt who was in charge of introducing and implementing WGS in routine lab surveillance of foodborne infections in this country before he retired from the CDC. 

“It may be difficult to understand that now we may detect and solve outbreaks with two or three cases spread out over the years, but that is possible if you use WGS with integrated surveillance of people and food production.”

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Lung eating is the subject of 2023’s first petition from Philly MD

December 11, 2023 - 12:03am

Even the petitioner, Dr. Jonathan Reisman of Philadelphia, acknowledged that his is an “unusual request.” It was 2023’s first petition to USDA’s Food Safety and Inspection Service (FSIS) for a policy change.

The medical doctor’s petition requests that FSIS amend the 9 CFR 310.16(a) regulations to remove the prohibition on using livestock lungs for human food.  Since it was filed, the Reisman petition has generated a half dozen favorable comments.

“Hello, please accept the petition by Jonathan Reisman MD to allow the lung to be sold and consumed by people,” writes the most recent commenter on Dec. 6.  “Organ meat is a simple way to make inexpensive, nutrient-dense food available. I want to eat nose to tail and make the most of my meat consumption. There isn’t any good reason to ban lung meat.”

In the Jan. 10 petition, the author wrote:  “I am writing as a medical doctor, author, and food writer, and I believe there is no legitimate scientific basis for this rule. Of course, diseased livestock lungs should be appropriately condemned, but this rule is not based on concern over actual lung pathology in animals. 

“Instead, the rule is based on studies done by the USDA around the year 1969 in which scientists examined animal lungs and found contaminants in the airways, specifically fungal spores, dust, pollen, and aspirated rumen contents. These lungs were generally pathology-free, and it was solely because of these supposed contaminants that the rule was amended to declare lungs unfit for human consumption.

“I do not doubt that many people at the USDA, as well as in the general public, would feel squeamish when faced with the prospect of eating these substances, but food being ‘gross’ is not the same as it is unsafe. There is no medical reason to suspect that eating the tiny amount of these contaminants in animal lungs would pose any health risk to people of any age or baseline health status. While, to my knowledge, no studies prove that lungs are safe to eat, we can look at developed countries where lungs are regularly eaten (the UK, for example) and see no ill health effects resulting from it.”

FSIS’s Office of Policy and Program Development was assigned the job of reviewing the petition, assigned the number 23-01.

One opposition commenter challenged Reisman’s use of the statement that lungs are “generally” pathology-free without offering any proof of that statement.

Dr. James E. Chlebowski said he has never seen any illness related to the practice as a family doctor for 30 years in rural Pennsylvania, where lung consumption is not unusual in Amish and Mennonite communities.

In his petition, Reisman admits “that there does not appear to be widespread enthusiasm among the American public in overturning this rule. The large majority of Americans probably know nothing about this rule and have never thought about why lungs do not often appear in butcher shops

“The lack of mass public mobilization clamoring for the USDA to overturn this rule should not be a legitimate reason to keep it in the federal register through regulatory inertia,“ he adds. “Food policy should be evidence-based and scientific, and this rule is neither. Food policy should aim to maintain or improve the population’s health, and this rule does not contribute to that mission.”

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Food firm warned over introducing CBD and Delta-8 THC products into interstate commerce

December 11, 2023 - 12:01am

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

GCHNC LLC dba Hemp XR/Gate City dba Hemp XR/Allaziya Enterprises LLC dba Hemp XR
Greensboro, NC

A food firm in North Carolina is on notice from the FDA over violations of federal regulation for introducing products with cannabidiol (CBD) and Delta-8 Tetrahydrocannabinol (THC) into interstate commerce.

In a Sept. 28, 2023, warning letter the FDA described a September 2023 review of Hemp XR’s website the Internet address hemp-xr.com.  

The FDA’s review determined that the firm’s Far Out Candy 500MG Delta 8 Cookies, Not Ya Son’s Weed Bakedies Delta 8 THC 600MG Crispy Bites, Hemp XR Delta 8 Stoner Candy Gummies (including Crawlers, Fruit Smashers, Magic Marbles, and Stoney Headz Sour), Lava Rocks 250 MG Delta 8, Delta 8 Rainbow Rope, Pharma Delta 8 Gummies, Hemp XR Delta 8 Honey 500 MG, and Hemp XR CBD Honey 500 MG products offered for sale on their webpages are adulterated because they bear or contain an unsafe food additive. 

Any food additive that has not been approved for its intended use in food is deemed to be unsafe and causes the food to be adulterated. Introduction of an adulterated food into interstate commerce is prohibited.

Some of the violations:

Adulterated Human Foods

According to the firm’s product labeling, their Far Out Candy 500MG Delta 8 Cookies, Not Ya Son’s Weed Bakedies Delta 8 THC 600MG Crispy Bites, Hemp XR Delta 8 Stoner Candy Gummies (including Crawlers, Fruit Smashers, Magic Marbles, and Stoney Headz Sour), Lava Rocks 250 MG Delta 8, Delta 8 Rainbow Rope, Pharma Delta 8 Gummies, and Hemp XR Delta 8 Honey 500 MG products are foods to which Delta-8 THC has been added.

The term “food additive” refers to any substance the intended use of which results in its becoming a component of any food, unless the substance is generally recognized as safe (GRAS) among qualified experts under the conditions of its intended use, or unless the substance meets a listed exception.

Food additives require premarket approval based on data demonstrating safety. Any food additive that has not been approved for its intended use in food is deemed to be unsafe and causes the food to be adulterated. Introduction of an adulterated food into interstate commerce is prohibited.

There is no food additive regulation that authorizes the use of Delta-8 THC. FDA is not aware of any information to indicate that Delta-8 THC is the subject of a prior sanction. Furthermore, they are not aware of any basis to conclude that Delta-8 THC is GRAS for use in conventional foods. FDA’s regulations describe the criteria for eligibility for classification of a food ingredient as GRAS. The use of a food substance may be GRAS based on either scientific procedures or, for a substance used in food before 1958, through experience based on common use in food.

FDA knows of no basis for general recognition of safety for Delta-8 THC based either on scientific procedures or common use in food before Jan. 1, 1958. Based on FDA review of published, scientific literature, existing data and information do not provide an adequate basis to conclude that the use of Delta-8 THC in food meets the criteria for GRAS status. Some of the available data raise serious concerns about potential harm from Delta-8 THC. FDA review of published scientific literature identified potential for adverse effects on the central nervous and cardiopulmonary systems. In addition, studies in animals have suggested that gestational exposure to Delta-8 THC can interfere with neurodevelopment. Therefore, based on FDA review, the use of Delta-8 THC in their products does not satisfy the criteria for GRAS status.

FDA is not aware of any other exception to the food additive definition that would apply to Delta-8 THC for use as an ingredient in a conventional food. Therefore, Delta-8 THC added to a conventional food is a food additive and is subject to the provisions of section 409 of the FD&C Act. Under section 409, a food additive is deemed unsafe unless it is approved by FDA for its intended use prior to marketing. Delta-8 THC is not approved for use in any conventional food. Food containing an unsafe food additive within the meaning of section 409 is adulterated. Therefore, the firm’s Far Out Candy 500MG Delta 8 Cookies, Not Ya Son’s Weed Bakedies Delta 8 THC 600MG Crispy Bites, Hemp XR Delta 8 Stoner Candy Gummies (including Crawlers, Fruit Smashers, Magic Marbles, and Stoney Headz Sour), Lava Rocks 250 MG Delta 8, Delta 8 Rainbow Rope, Pharma Delta 8 Gummies, and Hemp XR Delta 8 Honey 500 MG are adulterated because they bear or contain an unsafe food additive. Introduction of these adulterated foods into interstate commerce is prohibited.

Furthermore, according to their product labeling, their Hemp XR CBD Honey 500 MG is a food to which CBD has been added.

There is no food additive regulation which authorizes the use of CBD. 

Therefore, the introduction or delivery for introduction into interstate commerce of this product is a prohibited act.

The full warning letter can be viewed here.

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France reveals 2022 Campylobacter data

December 10, 2023 - 12:03am

Santé Publique France has published details on Campylobacter infections in 2022, including 60 outbreaks.

Epidemiological surveillance findings are based on the National Reference Center (CNR) for Campylobacter and Helicobacter and mandatory declaration of outbreaks.

CNR data shows that 9,160 strains were identified as Campylobacter. Campylobacter jejuni was the most frequently identified species at almost 85 percent, followed by Campylobacter coli and Campylobacter fetus. Most strains were isolated from stools, and a few from blood samples.

A seasonal increase in isolations was observed during the summer period with a peak in August. This seasonality was also seen in previous years.

60 outbreaks; many linked to poultry
Age at infection ranged from a few months to 102 years old, with a median of 27 years old. Incidence was highest for the under 1 to 9 year old age group. It was higher in men than in women. This trend was observed in all age groups, except among 20 to 29 year olds.

Infections by Campylobacter fetus were mainly reported in people aged 60 and over, while cases of Campylobacter jejuni were mostly in children and young adults younger than 30.

Information on a trip abroad in the 15 days preceding the onset of illness was specified for 49 percent of patients with 8 percent saying they had been abroad.

Sixty outbreaks were notified to Santé publique France with 321 patients. Nine outbreaks involved more than 10 patients. For 22 incidents, poultry consumption was the incriminated or suspected vehicle of contamination. In 2021, more than 50 outbreaks affecting 178 people were declared.

Resistance to ciprofloxacin, from the fluoroquinolone family, is almost as high for Campylobacter jejuni as for Campylobacter coli. Resistance to erythromycin is at a very low level for Campylobacter jejuni but slightly higher for Campylobacter coli. Resistance to tetracycline is at a very high level for Campylobacter coli. Very few strains were resistant to all five antibiotics tested.

Campylobacter has been increasing since 2013 when online data entry was introduced. Scientists said this could reflect an actual rise in infections or it may be because of other factors such as better detection methods.

At consumer level, the main risk factors for infection are handling fresh meat, cross-contamination of food from surfaces in the kitchen, and eating undercooked meat. Preventive measures are based on good hygiene practices in the kitchen such as handwashing, cleaning surfaces and utensils after handling poultry or raw meat, and cooking poultry, beef, and pork properly.

Focus on Campylobacter fetus
Meanwhile, another study has looked at Campylobacter fetus in eastern France.

The study, published in the journal Emerging Infectious Diseases, included adult inpatients with a confirmed Campylobacter fetus infection in Nord Franche-Comté Hospital, Trevenans, during January 2000 to December 2021.

Among 991 patients with isolated Campylobacter strains, scientists identified 39 with culture-positive Campylobacter fetus infections, of which 33 had complete records and underwent further analysis; 21 had documented bacteremia and 12 did not.

The highest incidence rate was noted in 2011. Patients with bacteremia were older than those without.

“In summary, we found that Campylobacter fetus bacteremia mainly affects patients who are elderly, are immunocompromised, or have underlying conditions. Infections are associated with high mortality rates, especially if no dual antimicrobial therapy including amoxicillin/clavulanic acid is prescribed,” said researchers.

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Codex adopts standards on E. coli, remote audits and growth promoter

December 9, 2023 - 12:03am

Standards on the control of STEC, for water reuse and the use of remote audits were adopted at the latest Codex Alimentarius Commission session.

Maximum Residue Limits (MRLs) for zilpaterol hydrochloride in different animal origin products have also been approved after a vote. Codex texts are voluntary and countries can choose not to put the MRLs into legislation.

Guidelines on Shiga toxin-producing E. coli (STEC) aim to help risk managers and food businesses in efforts to reduce foodborne disease by providing advice and guidance on the control of STEC in raw beef, raw milk and raw milk cheeses. Work on STEC in fresh leafy vegetables and sprouts is ongoing.

Guidelines on water use give advice on the types of water suitable for different areas of food production and processing. They advise on a risk-based approach to safe water sourcing so producers, processors and handlers can reduce and manage associated hazards in food production.

Guidelines on the use of remote audits and inspections outlines seven principles that can form the basis of such audits in regulatory frameworks, and help with planning and implementation.

A code of practice related to cassava and cassava-based products provides governments and food businesses, growers, processors and distributors with knowledge about factors that may lead to an occurrence of mycotoxin contamination and ways to detect, reduce or prevent it.

Other adopted standards included a regional one on soybean products fermented with Bacillus species in Asia, a maximum level for lead in ready-to-eat meals for infants and young children and sampling plans for total aflatoxins in certain cereals and cereal-based products including foods for infants and young children.

Growth promoter decision goes to vote
From 137 votes cast on zilpaterol hydrochloride in cattle liver, kidney and muscle, 88 voted for adoption, 49 were against and 11 countries abstained. The United States was one of the countries to welcome adoption of the standard but several nations expressed regret at the move.

In Europe, the use of growth promoters is not allowed. The EU said it would not accept import of meat from animals given such substances. The UK said the compound was prohibited in national legislation.

In a strongly-worded statement, China said the conclusion was disappointing.

“In our Codex journey, it is the second time we witnessed the failure of Codex, as the standard was adopted by voting. The way we came to the conclusion, and the conclusion itself undermined the spirit of negotiation, undermined the principle of consensus, and even undermined all the efforts we’ve made all these years communicating, discussing, and consulting on this issue.”

Russia, which also voted against adopting the standard, said it “deeply regrets” that the Commission was unable to reach a consensus on the issue due to differences of opinion.

Future focus areas
In 2024, FAO will hold a meeting to work on guidance for the implementation of marine biotoxins monitoring. A report on the most common frauds in the fisheries and aquaculture sector and available tools to prevent it will also be available early next year as will a report on the food safety aspects of precision fermentation.

The Codex Alimentarius Commission agreed to new work on developing guidelines for food hygiene control measures in traditional markets and to prevent or reduce ciguatera poisoning. Revisions to documents on controlling pathogenic Vibrio in seafood and product traceability were also supported.

Work on maximum levels for total aflatoxins in paprika, ginger, black and white pepper, and turmeric and for ochratoxin A in the latter three products was stopped.

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Canadian company recalls sauces because of potential for botulism poisoning

December 8, 2023 - 6:27pm

Kopi Thyme Inc. is recalling six varieties of its sauces because of potential contamination with Clostridium botulinum, which causes botulism poisoning.

The recall was triggered by testing done by the Canadian Food Inspection Agency. The implicated sauces — listed in the table below — were distributed to British Columbia, Ontario, Saskatchewan and possibly other provinces and territories.

Consumers should throw away any of the sauces that they have on hand. As of the posting of the recall there hadn’t been any confirmed illnesses associated with the products.

About botulism
While a variety of illnesses can result from eating under-processed food, one of the most dangerous is botulism poisoning. Untreated, botulism can paralyze the muscles needed for breathing, resulting in sudden death.

Anyone who has eaten any recalledproductsand developed signs of botulism poisoning should immediately seek medical attention, according to the U.S. Centers for Disease Control and Prevention (CDC). 

“In foodborne botulism, symptoms generally begin 18 to 36 hours after eating contaminated food. However, symptoms can begin as soon as 6 hours after or up to 10 days later,” according to the CDC website.

The symptoms of botulism may include some of all of the following: double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, difficulty breathing, a thick-feeling tongue, dry mouth, and muscle weakness. People with botulism poisoning may not show all of these symptoms at once.

These symptoms result from muscle paralysis caused by the toxin. If untreated, the disease may progress, and symptoms may worsen to cause paralysis of specific muscles, including those used in breathing and those in the arms, legs, and the body from the neck to the pelvis area.

BrandProductSizeUPCCodesKopi ThymeIpoh Laksa – Curry Noodle Soup Base250 mL6 28634 62103 5All Best Before dates up to and including 10/31/2024Kopi ThymeKam Heong – Golden Fragrance Stir Fry Sauce250 mL6 28634 62106 6All Best Before dates up to and including 12/29/2024Kopi ThymeKari Ayam – Malaysian Style Aromatic Curry Paste250 mL6 28634 62104 2All Best Before dates up to and including 09/25/2024Kopi ThymeNyonya Laska – Curry Noodle Soup Base250 mL6 28634 62108 0All Best Before dates up to and including 09/25/2024Kopi ThymePrawn Curry – Creamy Prawn Curry Paste250 mL6 28634 62105 9All Best Before dates up to and including 11/22/2024Kopi ThymeSayur Lodeh – Turmeric Stew Paste250 mL6 28634 62107 3All Best Before dates up to and including 11/22/2024For photos of the recalled sauces, go to https://recalls-rappels.canada.ca/en/alert-recall/kopi-thyme-brand-sauces-and-soup-bases-recalled-due-potential-presence-dangerous?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

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Enoki mushrooms recalled in Canada after testing finds Listeria

December 8, 2023 - 10:57am

1585633 Ontario Inc. is recalling Good brand Enoki Mushrooms from the marketplace because of possible Listeria monocytogenes contamination.

This recall was triggered by Canadian Food Inspection Agency (CFIA) test results.

Recalled products:

BrandProductSizeUPCCodesAdditional InformationGoodEnoki Mushroom200 g4 892742 010340All packages without a lot code on the label and code 20231031Sold at T & T Supermarket stores in Ontario

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

Recalled products should not be consumed, served, used, sold or distributed.

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

About Listeria infections

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

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

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

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

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Criminal charges filed in botulism outbreak

December 8, 2023 - 12:03am

The owner of a restaurant in France linked to a botulism outbreak is facing charges in relation to the incident.

In September 2023, during the Rugby World Cup, foodborne botulism affected 16 people in Bordeaux. Sick people came from Canada, France, Germany, Ireland, Spain, the United Kingdom, and the United States.

One Greek woman died at her home in France in mid-September. Patients reported consuming locally produced canned sardines at Tchin Tchin Wine Bar restaurant. 

The Bordeaux public prosecutor’s office opened an investigation into charges including involuntary homicide, endangering the lives of others, failure to assist a person in danger, and sale of corrupt or toxic foodstuffs. Penalties could range from fines to prison time.

Investigations highlighted breaches of hygiene rules by the manager of the establishment, in particular with regards to the preparation of artisanal preserves sold to customers, according to a statement from Frédérique Porterie, public prosecutor in Bordeaux.

The public prosecutor’s office requested placement under judicial supervision and a ban on the suspect carrying out, as a manager or operator, any activity related to catering.

Investigations looking into the medical care of patients in the Bordeaux and Paris regions are also ongoing.

Background

All suspected patients visited the same restaurant in Bordeaux on different dates and consumed canned marinated sardines. These were part of a batch made by the restaurant on Sept. 1 and served between Sept. 1 and 10. Several cases reported a bad taste or smell from the product marinated in oil and herbs.

People fell sick between Sept. 5 to 12. The median age of patients was 36 but ranged from 30 to 70. Seven cases were female, and eight were male. Thirteen were hospitalized, with six requiring invasive mechanical ventilation.

Inspectors visited the restaurant, and while they did not identify any deviations in food storage, they noted incorrect sterilization techniques in the preparation of canned food.

Sardine samples from five jars tested positive for type B Botulinum neurotoxin (BoNT) and type B Clostridium botulinum. All other food samples, including marinade ingredients, were negative.

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

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‘Right to rescue’ could be advanced by California felony conviction

December 8, 2023 - 12:02am

After 2010, animal agriculture turned to state criminal law to stop activists from entering private property to collect evidence of animal abuse. This involved increasing penalties for trespass, making it a crime to lie on employment applications or make video or audio recordings without permission from the owner or property manager. 

The media quickly labeled these as “ag-gag” laws. They were not always artfully drawn, especially early on.  For example, a Utah city policeman arrested a young woman for taking photographs of an animal facility from public property.  She was quickly released,   

Others dropped the use of criminal law entirely and crafted civil law measures to achieve the same goals. Over several years, however, some of the country’s most skilled animal rights attorneys knocked down almost all of the “ag-gag” laws.  

They won their challenges to these state laws in the District Courts and then had their victories upheld on appeal by multiple Circuit Courts.  

While all this litigation was occurring, there seemed to be less undercover work by animal activists.  That seems to have picked up in recent months.  And now an incident that may tell what’s in the future has been playing out.

“Right to rescue” is a theory by Direct Action Everywhere, or DxE.  Wayne Hsiung, a 42-year-old lawyer from San Francisco, is the co-founder of DxE.

If a dog was in the backseat of a locked car without water on a hot day, would you have the “right” to break in and save the animal?  That’s the concept behind the “right to rescue.”

That’s the crux of the argument that Hsiung will make as he appeals his jail sentence for felony trespassing at chicken, duck, and other farms in Petaluma, CA, in 2018 and 2019. 

His sentencing on Nov 30 might be viewed as light for a felony conviction; he got 90 days in jail and two years probation. His law license is not necessarily at risk, and his conviction and sentence appeal are an opportunity to argue that people can enter the property and remove exploited or distressed animals. 

On May 29, 2018, at Sunrise Farms and on June 3, 2019, at Richard Duck Farm, Hsiang led activists in chaining themselves and shutting down farm operations.

In a statement issued at sentencing, Sonoma County District Attorney Carla Rodriguez said:  “The First Amendment is not a license to commit crime. Mr. Hsiung went beyond mere activism and decided to engage in unlawful, reckless, and potentially dangerous behavior, putting farmers, their employees, and flocks of birds at risk of harm by his conduct.”

DxE removed birds from both locations and made a video, which the jury did not see because the Court ruled it was prejudicial. Farm owners testified that their birds are humanely raised and slaughtered.

Hsiang claimed that authorities ignored DxE reports of inhumane practices at the two farms.

“Ag-gag” laws did not pass Constitutional muster because of the First Amendment.  Whether a “Right to Rescue” exists remains to be seen.

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Salmonella infections prompt renewed Polish poultry warning

December 8, 2023 - 12:01am

Food agencies in the United Kingdom have again voiced concern about Salmonella in poultry and egg products from Poland.

The Food Standards Agency (FSA), Food Standards Scotland (FSS), and the UK Health Security Agency (UKHSA) told consumers to take care when handling and cooking chicken, turkey and duck products at home.

There have been more than 200 cases of salmonellosis this year caused by different strains of Salmonella Enteritidis linked to poultry products such as meat and eggs from Poland. 

Past poultry problems

FSA is in discussions with officials in Poland and the EU to ensure steps are taken to improve the safety of Polish poultry and eggs. In 2022, 190 Salmonella notifications on the EU’s Rapid Alert System for Food and Feed (RASFF) concerned poultry meat products from Poland.

In 2020, several outbreaks in the UK were caused by frozen breaded chicken from Poland. After enhanced control measures were applied in 2021, the situation improved. However, in 2023, six outbreaks linked to chilled poultry and egg products from Poland have been investigated by UKHSA.

Chicken meat products are also the likely source of a multi-country outbreak caused by three types of Salmonella Enteritidis. Food traceability data mainly points to producers in Poland, but no microbiological evidence of contamination at their facilities has been found. Between January and October 2023, 14 EU countries, the UK, and the U.S. have reported 335 cases.

FSA advice includes washing hands thoroughly after handling raw poultry products, never washing raw poultry, and using or freezing products by their use-by date.

“Cooking food at the right temperature and for the correct length of time will kill any harmful bacteria. At the same time, make sure that any surfaces and equipment that come into contact with food are clean to avoid risks from cross contamination and always wash your hands before and after handling food,” said Tina Potter, head of incidents at the FSA.

“A number of the cases have involved the consumption of eggs produced in Poland and used in meals in restaurants and cafes. We are therefore asking local authorities to remind food businesses about the importance of good hygiene practices.”

Industry use of eggs

Inadequate cooking and cross-contamination in the kitchen during food preparation can lead to salmonellosis. The bacteria can also spread from person to person. 

While consumers can help reduce the risk of getting sick from poultry products sold at retail, outbreaks linked to eggs have mainly been traced to food service businesses. 

British Lion Eggs called on food manufacturers, retailers, caterers, and consumers to use British eggs.

Gary Ford, British Egg Industry Council deputy chief executive, said: “There have been ongoing food safety issues with non-UK eggs for years. Once you move away from the comprehensive food safety controls offered by the British Lion Code of Practice, businesses that choose to use imported eggs not only gamble with the health of their customers but also put their hard-earned reputations on the line.

“We strongly urge responsible businesses to source British Lion eggs, clearly marked with the little red lion on the packaging and the shell, to ensure that they sell and serve safe eggs.”

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Frozen chicken recalled because of undercooking

December 7, 2023 - 6:04pm

Wayne Farms LLC of Decatur, AL, is recalling 1,377 pounds of frozen ready-to-eat (RTE) chicken breast products that may be undercooked, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The RTE chicken breast items were produced on Oct. 16, 2023. The following product is subject to recall [view labels]:

  • 9-lb. cardboard boxes containing 12 packs of 3 “CHEF’S LINE FIRE GRILLED CHICKEN BREAST” with lot codes 3723289239002 and 3723289239003 with USE BY: 01/14/24 on the label.

The products subject to recall have the establishment number “P-20214” printed on the case labels. These items were shipped to distributor locations in Illinois for further distribution to food service locations.

The problem was discovered when the firm received a customer complaint that the RTE chicken product appeared to be undercooked.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.  

FSIS is concerned that some products may be in institutional or restaurant refrigerators or freezers. Restaurants and institutions are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

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More than two dozen report illnesses after eating at a North Carolina restaurant

December 7, 2023 - 5:44pm

County officials in North Carolina are investigating an outbreak of foodborne illnesses linked to a sushi restaurant.

Patrons of Sushi Nine on Western Boulevard in Wake County reported illnesses with symptoms common to norovirus virus infection. The first case was reported on Nov. 30 and subsequent patients continue to be identified. As of Dec. 7 there are 31 people who have reported symptoms.

Local media are reporting that county investigators say it’s too early to tell what caused the virus. They are looking at food storage and preparation as well as norovirus.

“It is possible,” Ashley Whittington with Wake County Environmental Services told WRAL News. “Nausea, vomiting, and diarrhea symptoms are in line with norovirus symptoms, and there’s always a concern, especially this time of year, that there was a customer or employee that was possibly shedding the virus and symptoms and that may have led to contamination on surfaces in the restaurant.”

At the urging of health officials, the restaurant closed on Dec. 5. It was allowed to reopen Dec. 7.

The county health officials said they received a complaint about the restaurant on Dec. 1 and got more complaints in the following days. This prompted county staff to recommend that the restaurant temporarily close.

Anyone who ate at Sushi Nine from Nov. 30 through Dec. 4 and got sick is asked to report that to the Wake County Communicable Disease Hotline at 919-257-4462.

About norovirus
According to the Centers for Disease Control and Prevention, symptoms of norovirus infection may include vomiting and diarrhea, nausea, muscle aches, fever, and headache. Symptoms typically start 12 to 48 hours after exposure and last one to three days. Most people recover without treatment; however, some may need medical attention for dehydration.

People with norovirus infections can spread the infection quickly to others through food or personal contact. Also, the virus can live on surfaces for long periods.

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Salmonella outbreak traced to cantaloupe doubles in size; one more person has died

December 7, 2023 - 5:14pm

The number of patients in a Salmonella outbreak traced to cantaloupe has doubled since Nov. 30, and one more person has died.

As of today, Dec. 7, 230 people across 38 states have been infected. Of the people with information available, 96 have required hospitalization. Three people have died, two from Minnesota and one from Oregon. The outbreak strains of Salmonella are particularly virulent because Salmonella infections usually don’t require hospitalization.

Illnesses started on dates ranging from Oct. 16 to Nov. 20. The sick people range from less than 1 to 100 years old.

“The true number of sick people in this outbreak is likely much higher than the number reported, and the outbreak may not be limited to the states with known illnesses. This is because many people recover without medical care and are not tested for Salmonella. In addition, recent illnesses may not yet be reported as it usually takes 3 to 4 weeks to determine if a sick person is part of an outbreak,” according to today’s update from the Centers for Disease Control and Prevention.

For every confirmed patient in a Salmonella outbreak, there are generally 28 unconfirmed cases. That means almost 6,500 people could be sick in this outbreak.

Public health officials at the state and local levels are interviewing patients. Of the 105 people interviewed, 78 reported eating cantaloupe before becoming ill. Of the 78 people who reported eating cantaloupe, 42 specifically reported eating pre-cut, and 18 reported eating whole cantaloupe.

There have been numerous recalls of whole and pre-cut cantaloupe. The FDA has a running list of those recalls on this page. The Centers for Disease Control and Prevention advises consumers not to eat pre-cut cantaloupe.

Of those patients with information available, 24 reside at long-term facilities. Nine of the 12 interviewed reported eating cantaloupe. Another 23 patients in the outbreak were children who attended childcare centers. Of 20 with information available, 13 ate cantaloupe.

Information on this outbreak was first released on Nov. 17. 

There is a corresponding outbreak in Canada that stretches across seven provinces.

In Canada, as of Dec. 7, there have been 129 laboratory-confirmed cases of Salmonella Soahanina, Sundsvall, and Oranienburg illness linked to this outbreak in the following provinces: British Columbia (15), Ontario (17), Quebec (91), Prince Edward Island (2), New Brunswick (2), and Newfoundland and Labrador (2). 

Individuals became sick between mid-October and mid-November. Forty-four individuals have been hospitalized. Five deaths have been reported. Individuals who became ill are between less than 1 to 100 years of age.

The same brand of whole cantaloupe — Malichita — has been recalled in Canada and the United States. The cantaloupe was imported from Mexico.

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

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

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

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

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

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