Food Safety News

As the 249th Independence Day celebrations conclude today, Americans will be left with a bounty of leftovers from patriotic barbecues, picnics, and gatherings. From juicy burgers and grilled chicken to creamy potato salad and fruit platters, these remnants of the holiday can extend the festive spirit, if handled safely. The U.S. Department of Agriculture offers essential guidelines to ensure your Fourth of July leftovers remain free from harmful bacteria, keeping your family safe and the celebration alive.

Follow the two-hour rule
The two-hour rule is critical for leftover safety. Perishable foods, including meats, poultry, salads, and dips, must be refrigerated within two hours of serving. If outdoor temperatures are above 90 degrees F, common during July celebrations, this time drops to one hour. Foods lingering in the “Danger Zone” — 40 degrees F to 140 degrees F — can foster bacteria like Salmonella, E. coli and Listeria, which can survive freezing. If leftovers have been out too long, discard them to avoid illness. When in doubt, throw it out to keep your holiday safe.

Use shallow containers for safe cooling
Store leftovers in small, shallow containers to promote rapid cooling in the refrigerator or freezer. Large containers trap heat, allowing bacteria to multiply before the food cools. Shallow containers ensure food reaches safe temperatures quickly, reducing the risk of contamination. For example, divide large portions of macaroni salad or grilled meats into smaller portions for faster chilling.

Know your storage timeline
For short-term storage, refrigerate leftovers and consume them within four days. For longer storage, freeze them within this period to halt most bacterial growth. While freezing preserves safety, quality may decline after two to six months, so label containers with dates for optimal taste.

Reminder: Freezing doesn’t kill all bacteria; Listeria and Hepatitis A can survive cold temperatures, making prompt storage essential.

Reheat to the right temperature
When reheating leftovers, ensure they reach an internal temperature of 165 degrees F to eliminate potential bacteria. Use a food thermometer to verify this, checking multiple spots, especially for dense foods like casseroles. Microwaves, stovetops, or ovens are ideal for reheating, but avoid slow cookers, which may not heat food quickly enough. In microwaves, cover and rotate food, adding a splash of liquid if needed, for even heating. For sauces, soups, and gravies, bring to a rolling boil to ensure safety.

Prevent cross-contamination
Prevent cross-contamination during storage by keeping leftovers away from raw foods in the refrigerator. Use sealed containers to avoid leaks, and sanitize surfaces and utensils after handling raw meats during meal prep. This is especially important for intergenerational gatherings, where vulnerable groups like children and the elderly may be at higher risk.

Where to get help
For additional guidance, contact the USDA Meat and Poultry Hotline at 1-888-674-6854 or visit www.ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. By following these patriotic food safety practices, you can enjoy the fruits of America’s 249th Independence Day celebration safely and deliciously, honoring the nation’s freedom with every bite.

Happy Fourth of July!

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More than 160 people have fallen sick after attending a music and food festival in Spain.

At least 162 people have been infected by Salmonella after eating food at Trasan Fest festival held on June 27 and 28 in Oza Cesuras (A Coruña). Of these, 22 have required hospitalization.

The incident prompted a health alert from the General Directorate of Public Health of the Sergas (Galician Health Service).

Initial investigations suggest a link to one of the festival’s food stalls selling tortillas. A Spanish tortilla usually is made with eggs and potatoes. Health officials are conducting epidemiological surveys among those affected to identify the specific source of the outbreak.

Call for inspections
In a statement, organizers of the festival said they deeply regretted the incident.

“We are collaborating with the authorities to locate the source of the incident, likely linked to a raw material supplied by one of our suppliers,” they said. 

Consumer group FACUA Galicia is calling on Galicia’s Ministry of Health to conduct inspections of all establishments, food trucks, or mobile food vendors at venues hosting music festivals or other cultural events, to prevent such food poisoning incidents.

FACUA said people affected by the Salmonella outbreak have the right to claim compensation for the days during which they suffered harm to their health.

Proof of the type of injury sustained, with the appropriate medical report, is needed. It would also be useful to have proof of consumption of the product or a medical report linking the Salmonella infection to the product’s consumption.

In 2023, the most frequently identified causative agent in outbreaks was Salmonella with 350, which also resulted in the highest number of outbreak-associated patients at 2,747, hospitalizations with 356 and four deaths. The largest Salmonella outbreak affected 159 people. Several outbreaks were associated with the consumption of eggs and egg products.

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

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

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

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

As Americans prepare to celebrate the nation’s 249th birthday this Fourth of July, millions will gather for cookouts, parades and fireworks. But with summer heat and outdoor meals comes a less festive risk: foodborne illness.

According to the USDA, the summer months see a spike in food poisoning cases, often linked to outdoor meals where temperature control and cross-contamination precautions are easily overlooked. With vulnerable guests like young children, elderly adults, and pregnant women often present, taking food safety seriously is as patriotic as flying the flag.

Tips for staying safe at your July 4th cookout

• Wash hands often and correctly: Wet, lather with soap, scrub for 20 seconds, rinse, and dry. If water is not available, use hand sanitizer.
• Use a food thermometer when cooking:
  • Ground meats: 160 degrees F
  • Poultry: 165 degrees F
  • Steaks, roasts: 145 degrees F with a 3-minute rest
  • Fish: 145 degrees F
  • Egg dishes: 160 degrees F
• Separate raw and ready-to-eat foods: Use different plates, utensils, and coolers to prevent cross-contamination.
• Watch the heat: Foods spoil faster above 90 degrees F. Refrigerate or discard perishable items within one hour.
• Keep cold foods cold and hot foods hot: Cold food should be kept below 40 degrees F in coolers or on ice; hot food should be above 140 degrees F until served.
• Prevent cross-contamination: Shared bags of chips, fruit trays, and condiments can spread pathogens if guests don’t wash their hands.
• Keep kids safe: Ensure children wash hands after playing outside or swimming before eating.

One USDA study found 56 percent of consumers skip handwashing during meal prep, and 95 percent don’t wash properly when they do. Don’t let that be your party. Proper hygiene and temperature checks can prevent a fun day from ending in a trip to the ER.

High-risk holiday foods

Some traditional July 4th fare carries more risk than others:

• Unpasteurized milk and juices: These products can harbor harmful bacteria like E. coli, Salmonella and Listeria.
• Raw sprouts: Grown in moist conditions perfect for bacteria, they’ve been linked to multiple outbreaks.
• Precut fruits and vegetables: Skip the convenience and cut them yourself to avoid contamination.
• Undercooked eggs and meat: Raw eggs used in dishes like homemade ice cream or undercooked burgers pose a risk.
• Raw shellfish: Rising water temperatures have increased microbial contamination in oysters and other shellfish.
• Unfiltered natural water: Lakes, streams, and ponds may contain bacteria or parasites like Giardia.
• Raw flour: Can contain E. coli. Avoid uncooked dough and baked goods made without heat-treated flour.

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The UK Health Security Agency (UKHSA) annual data has revealed a significant rise in Campylobacter and Salmonella infections in England. 

Salmonella infections reached a decade high, with a 17.1 percent increase from 2023, from 8,872 cases to 10,388 in 2024.

Campylobacter cases also increased by 17.1 percent from 60,055 in 2023 to 70,352 in 2024. This represents the most infections in the past 10 years.

Campylobacter and Salmonella infections are usually caused by eating contaminated food. Infection may also occur through close contact with infected people and by cross-contamination in the kitchen, for example when utensils are used for both cooked and uncooked foods.  

Salmonella statistics
The top two serovars were Salmonella Enteritidis and Salmonella Typhimurium. Both increased from 2023. Reports of Salmonella Newport and Salmonella Java also went up, but Salmonella Infantis reports declined.

Compared to 2023, the rate of Salmonella laboratory reports per 100,000 population increased during 2024 in all regions except the South West. London had the highest rate and the lowest was in the East Midlands. London reported more than 2,150 cases while the North East had only 502. Slightly more than half of reported cases were female and the most affected age group was children less then 9 years old. 

“The increase is likely multifactorial and at least partially driven by increased molecular enteric diagnostic testing, changes in cooking and food storage practices affected by cost of living and changes in the food supply chain,” said UKHSA.

Seven outbreaks were reported in 2024 with 304 cases. Two Salmonella Typhimurium outbreaks affected 109 and 29 people. The bigger outbreak was linked to red meat while the source was unknown in the other. Two Salmonella Enteritidis outbreaks that affected 24 people were traced to eggs served at restaurants.

A Salmonella Blockley outbreak with 81 sick was linked to tomatoes. They were also suspected to be behind a Salmonella Strathcona outbreak with 24 cases. The source of a Salmonella Anatum outbreak with 37 ill was not found.  

Campylobacter findings
Dr. Gauri Godbole, deputy director, gastrointestinal infections at UKHSA, said surveillance is showing high levels of illness in England.

“Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Additionally, anyone experiencing diarrhea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided,” she said.

The North East region had the highest rate of Campylobacter reporting and the lowest was in East Midlands. The South East had more than 13,500 cases while the East Midlands had 4,838 cases.

In total, 55 percent of reported cases were male and the most affected age group was 50 to 79 year olds. Of speciated isolates, almost 90 percent were Campylobacter jejuni followed by Campylobacter coli at 11.2 percent.

The UKHSA said the increase in cases likely had multiple reasons such as better testing methods, changes in travel or food supply chains, and behavioral changes in food handling and preparation.

There were nine outbreaks reported to the UKHSA with 122 cases. Three outbreaks with 25 cases occurred at restaurants with links to chicken liver pâté as well as duck and chicken liver parfait or beef. Three care home outbreaks sickened 31 people with one incident traced to lamb’s liver. One outbreak in a stadium setting affected 61 people who ate chicken liver parfait.

Dr. James Cooper, deputy director of food policy at FSA, said: “The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. We are working together to understand the reasons behind the rise in Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health.”   

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The UN Food and Agriculture Organization (FAO) is continuing efforts to update scientific advice on foodborne parasites.

A meeting at FAO’s headquarters in Rome in May brought together scientists to review the latest data on foodborne protozoan parasites, such as Cryptosporidium, Giardia, and Toxoplasma gondii.

They looked at data on disease burden, food attribution, and detection strategies, to identify the most important parasites in foods, their characteristics, human and food exposure and their risk characteristics.

High‑risk foods include fresh produce, shellfish, dairy, juices, and ready‑to‑eat items.

Scientists said foodborne transmission of parasites is complex. Delay in symptom onset and chronic sequelae make detection and source attribution difficult.

Key parasites
Parasites identified as the most important include Cryptosporidium, Cyclospora cayetanensis, Entamoeba histolytica, Giardia duodenalis, Toxoplasma gondii, and Trypanosoma cruzi. Other parasites will be mentioned in the full report.

The environmentally robust life stages, known as oocysts and cysts, are resistant to harsh environmental conditions and to many disinfectants. Cryptosporidium, Entamoeba histolytica, and Giardia duodenalis are infectious to humans upon excretion by a previously infected host but Cyclospora cayetanensis oocysts require days to weeks to sporulate and become infectious.

Seasonal trends in rates of cyclosporiasis and cryptosporidiosis may be because of environmental factors, consumer behaviors, and food availability.

Foods may become contaminated during irrigation, pesticide application, or processing with water containing infectious cysts and oocysts, or by direct or indirect contact with animal or human feces on hands, surfaces or other materials.

Foodborne transmission routes of Toxoplasma gondii include consumption of raw or undercooked meat, fresh produce, and unpasteurized dairy. Outbreaks of Trypanosoma cruzi from unpasteurized products, like fruit juice and sugar cane syrup, have only been reported in South America.

Recommendations include that education, training, and capacity building on foodborne parasites should be a priority. Also important is improved sanitation and hygiene.

Experts said detection remains inconsistent, with few standardized testing methods across food types. Advances in molecular tools show promise, but reliable viability assays are scarce. They added there needs to be a commitment by national authorities and regulatory bodies to consistent and transparent reporting of cases and outbreaks.

Staying informed
A Charles Sturt University parasitology and food safety expert contributed to the debate.

Shokoofeh Shamsi, Professor in Veterinary Parasitology, said parasites are responsible for a significant portion of foodborne illnesses.  

“The focus is on vulnerable populations and global equity in food safety solutions with the goal to support countries in developing robust food control systems that protect consumers from foodborne parasitic infections, especially those most at risk.”

Song Liang, from the University of Massachusetts Amherst, also participated in the meeting.

In other news, FAO and the World Health Organization (WHO) are hosting a social media talk show on July 7 about accessing accurate food safety information online.

The event will be across FAO channels such as LinkedIn, YouTube, and Facebook.

Moderator Giuseppe di Chiera, food standards development and communication specialist with the Codex Alimentarius Secretariat, will be joined by Lourdes Orlando, a professional officer with FAO’s Agrifood Systems and Food Safety Division, and Irene Casado, a communications officer who works on FAO’s social media output.

Juliana de Oliveira Mota, a WHO scientist in the Nutrition and Food Safety Department, and Tunga Namjilsuren, unit head, Health Information and Advocacy, will also be available to answer questions on food safety concerns and how to stay informed.

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The USDA’s Food Safety and Inspection Service (FSIS), is issuing a public health alert for ready-to-eat (RTE) beef jerky stick products that may be contaminated with extraneous materials, specifically plastic. FSIS did not request a recall because the affected products are no longer available for purchase.

The RTE beef jerky stick products were produced on May 27 and have an 18-month shelf life. Click here to view products. The following products subject to the public health alert are:

• 6.9 oz. bags containing six 1.15-oz. vacuum-sealed packages containing of “RIVERBEND RANCH Original Beef Stick” with a “Best By date of 11/27/2026”
• 6.9 oz. bags containing six 1.15 oz. vacuum-sealed packages containing of “RIVERBEND RANCH Jalapeño Beef Stick” with a “Best By date of 11/27/2026”

The products have “EST. 47282” printed on the back of the label. These items were shipped to a company that further distributed the products online and to locations nationwide and to Puerto Rico.

The problem was discovered after the firm notified FSIS that it received consumer complaints reporting transparent pieces of plastic in the beef stick products.

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

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

Consumers with questions about the public health alert can contact Top Notch Jerky LLC at 208-372-3231 or QATopNotch2020@gmail.com.

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Kraft Heinz Foods Company of Newberry, SC, is recalling 367,812 pounds of fully cooked turkey bacon because sampling has shown it to be contaminated with Listeria monocytogenes, the USDA’s Food Safety and Inspection Service (FSIS) announced today.

The turkey bacon was produced from April 24, 2025, through June 11, 2025. There is concern that consumers may still have the product in their homes because some of it does not expire until September. 

Consumers can use the following label information to determine whether they have the recalled products. Click here to view the product labels.

• 12-oz. vacuum-packed packages of “Oscar Mayer Turkey BACON ORIGINAL” and universal product code (UPC) “071871548601” printed on the packaging under the barcode,”use by” dates ranging “18 JUL 2025” to “02 AUG 2025,” and lot code “RS40.”
• 36-oz. packages containing three 12-oz. vacuum-packed packages of “Oscar Mayer Turkey BACON ORIGINAL” and universal product code (UPC) “071871548748” printed on the packaging under the barcode, “use by” dates ranging “23 JUL 2025” to “04 SEP 2025,” and lot codes “RS19,” “RS40,” or “RS42.”
• 48-oz. packages containing four 12-oz. vacuum-packed packages of “Oscar Mayer Turkey BACON ORIGINAL” and UPC “071871548793” printed on the packaging under the barcode and “use by” dates ranging “18 JUL 2025” to “04 SEP 2025,” and lot codes “RS19,” “RS40,” or “RS42.”

The products subject to recall have the USDA mark of inspection on the front of the label. These items were shipped to retail locations nationwide and some were exported to the British Virgin Islands and Hong Kong.

The problem was discovered after the establishment’s laboratory testing indicated the product may be contaminated with Lm.

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.

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

Consumers with questions regarding the recall can contact Kraft Heinz Food Company consumer hotline at 800-280-7185 or email consumerrelations@kraftheinz.com. 

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 of the recalled turkey bacon 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, other complications and death. 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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Reports of most major pathogens increased in Switzerland in 2024 and the country continued to battle a serious Listeria outbreak.

The Federal Food Safety and Veterinary Office (FSVO) reported that Campylobacter, Salmonella and E. coli infections went up but Listeria cases declined.

Campylobacteriosis remained the top recorded infection in humans. A total of 8,280 laboratory-confirmed cases were reported compared to 6,762 in 2023.

In 2024, 2,081 cases were reported during July and August. Men were slightly more affected than women, a finding that applies to all age groups

Key pathogen data
Salmonellosis was the second most common infection with 2,344 lab-confirmed patients, which is up from 1,623 in 2023.

The most frequently reported serovars remained the same with Salmonella Enteritidis in first, followed by Salmonella Typhimurium and the monophasic variant of Salmonella Typhimurium.

With 1,361 cases in 2024, there was a further increase in Shiga toxin-producing E. coli (STEC) compared to 1,225 in 2023. The resulting reporting rate is the highest since mandatory reporting was introduced in 1999. Whether the rise can be explained by increased testing thanks to multiplex PCR methods, improving the frequency of detection, is currently unclear, said FSVO, which is also known as BLV and OSAV.

Except for children younger than 4 years old, women were affected slightly more frequently than men, regardless of age. A possible country of exposure was mentioned in 628 cases, with Switzerland named in 398 cases.

With 19 cases of Hemolytic Uremic Syndrome (HUS) in 2024, the figures remained stable compared to previous years. Seven children younger than 5 years of age and four people more than 65 years old were affected.

In 2024, 51 cases of Listeria monocytogenes were reported, which was down from 74 in 2023. Whole genome sequencing allowed 22 cases to be assigned to a single cluster and the source of infection to be identified in three clusters.

As in previous years, the highest reporting rate was recorded in the older than 65 age group. Men were affected slightly more often than women.

Major Listeria outbreak
A total of 43 outbreaks were reported by Swiss inspection authorities in 2024. At least 347 people fell ill, 16 were hospitalized and there were two deaths. One outbreak affected 14 cantons and has been ongoing since 2022.

The agent was known in 15 outbreaks with four each because of E. coli and Campylobacter. Norovirus and Staphylococcus both caused three and two were due to Bacillus cereus. Listeria, Salmonella, and Clostridium perfringens all caused one outbreak.

Egg sandwiches, marinated raw tuna, kebabs, raw milk, paella, and rice were suspected sources of infection.

A nationwide listeriosis outbreak has been ongoing for three years, affecting 38 people, including eight deaths. In 2024, eight cases and two deaths were recorded.

After an extensive investigation, the same strain of bacteria was found in baker’s yeast products from a factory and its production lines. However, even after the suspected source was identified and strict measures were implemented at the factory, new cases emerged. Officials said the outbreak highlights the difficulty of tracing the exact origin of infections and the risks of cross-contamination associated with non-ready-to-eat products such as yeast. The outbreak remains under investigation, with inquiries involving health and judicial authorities.

In June 2024, two classes of students aged 5 to 6 participated in a farm trip. During the day, children consumed raw milk. Three days later, 10 of them developed symptoms, and three required medical attention. Stool tests revealed the presence of Campylobacter jejuni.

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A new study shows that vaccination of food handlers is an effective way to reduce the spread of hepatitis A.

The study, published in the journal Frontiers, says hepatitis A remains a significant foodborne pathogen. Researchers analyzed 32 studies reporting HAV (hepatitis A virus) outbreaks linked to food handlers to assess whether vaccination could be an effective preventive strategy. 

Most of the outbreaks occurred in North America and Europe, with index cases almost exclusively identified among food workers. Outbreak sizes varied, though the majority involved fewer than 50 confirmed patients. The number of patients in the outbreaks was likely higher because some people do not seek medical treatment and others are not specifically tested for hepatitis A infection. Hepatitis A symptoms may not appear until 50 days after infection and can last up to six weeks.

“Considering HAV’s high transmissibility and the difficulty of timely outbreak detection, targeted vaccination of food handlers — especially those in high-risk settings or seasonal employment — emerges as a promising method of biological risk management in food industries. These considerations could support food industries in considering vaccination as a tool to prevent foodborne HAV transmission,” according to the research report.

In developed countries, most adults are susceptible to HAV infection because of limited vaccination rates. A number of outbreaks have been associated with contaminated food. This is likely influenced in part by increasing global food imports. 

The hepatitis A virus is primarily transmitted through the ingestion of food or water contaminated with microscopic amounts of feces from an infected individual, or via direct contact with an infected person. Even minimal quantities are sufficient to cause infection. This high transmission potential is partly due to the virus’s environmental stability. The virus can remain infectious in water, soil, on contaminated surfaces, in food and on food handlers hands.

“Its persistence is further enhanced at low temperatures, which allows it to survive for extended periods in various food matrices, including leafy greens, carrots, fennel, green onions, spinach, berries, aromatic herbs, ,and shellfish. For instance, HAV has been found to survive for months on frozen berries and remain infectious on surfaces depending on temperature and humidity conditions. Furthermore, under low humidity, it can persist on foods like lettuce, bell peppers, melon, and dried tomatoes,” according to the researchers.

Food handlers play a crucial role in preventing HAV transmission. If infected, they can transmit the virus through the food they prepare and have been identified as a major source of foodborne hepatitis A outbreaks. A single infected food handler can transmit the virus to hundreds of individuals during food harvesting, handling, preparation or distribution. This has been shown to significantly impact public health and healthcare costs.

Transmission by food handlers is not just a problem in restaurants. Throughout the food production chain, agricultural products undergo multiple stages of handling, increasing the risk of cross-contamination by infected workers or contaminated surfaces. 

Washing hands with water may reduce the viral load, but is insufficient for complete removal of the virus, according to the research report. Vaccination of food workers is the only method to ensure they do not infect others with the virus. 

Nevertheless, food safety strategies have generally prioritized environmental hygiene and sanitation over direct preventive measures such as vaccination. As of now, mandatory HAV vaccination for food handlers is enforced only in a few countries, such as Germany, while in most others it remains voluntary or merely recommended.

“It should be emphasized that the current social climate leads many people to find temporary or even seasonal jobs in food service, thereby exponentially expanding the pool of individuals who should undergo HAV vaccination and making monitoring virtually impossible. It is therefore crucial to implement the education about food safety among both permanent and temporary food handlers,” the researchers wrote.

“From the perspective of individual food business owners, the direct economic benefits of vaccinating their employees, although not immediately apparent — especially in regions with a low incidence of HAV — could be considered both to prevent business disruptions resulting from infectious episodes and to comply with major food safety regulations.”

According to the researchers, HAV vaccination can be an effective tool for preventing outbreaks. Therefore, they say, employer and employee participation in vaccination within the food industry should be encouraged through public incentives or subsidies.

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A type of supplement has been linked to a Salmonella outbreak in the United Kingdom.

Orgenism is recalling Eggshell Membrane Capsules sold on Amazon because of Salmonella contamination.

The Salmonella found has been linked to a handful of illnesses after consumption of the product. 

The Food Standards Agency (FSA) said the detected type of Salmonella is resistant to several antibiotics. It produces extended-spectrum beta-lactamase (ESBL), and is resistant to fluoroquinolones, tetracycline, and Fosfomycin, making infections more difficult to treat.

Consumers were told not to dispose of the product in household waste or flush capsules down toilets. People should contact their local health protection team for advice on how to dispose of it.

All batch codes of Orgenism Eggshell Membrane Capsules in a pack size of 60 capsules, 500-mg per serving are affected. 

Small outbreak
Hannah Charles, lead epidemiologist for gastrointestinal infections at UKHSA, said: “We are working with Public Health Scotland, the FSA and Food Standards Scotland to investigate a small Salmonella outbreak of fewer than five cases linked to eggshell membrane capsules, which are used as food supplements.

“These supplements are typically taken by people following fitness regimes and by older adults, as they claim to have benefits for joint health and longevity. However, elderly adults and those with existing health conditions face a higher risk of developing severe illness from Salmonella infection.

 “Salmonella can spread from person to person, as well as from food. Anyone experiencing diarrhea or vomiting should wash their hands thoroughly after using the toilet and avoid handling or preparing food for others. Please stay home from work or keep unwell children away from school or nursery until at least 48 hours after symptoms have cleared.”

In Ireland, the HSE-HPSC said it is aware of the product recall posted by the Food Safety Authority of Ireland (FSAI) and the reasons for it being put in place. There are no illnesses linked to the recall. There have been three other Salmonella outbreaks notified to HSE-HPSC in 2025.

Following the FSAI food alert in late June, Amazon later confirmed there was no direct distribution of the affected product to Ireland.

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Mellace Family Brands California Inc. of Warren, OH, is recalling Wegmans Semi-Sweet Chocolate Nonpareils, because they contain undeclared milk allergen. 

People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume this product with the lot codes shown below.

No illnesses have been reported as of the posting of the company’s recall.

This product was distributed through Wegmans retail stores in Delaware, Maryland, Massachusetts, North Carolina, New Jersey, New York, Pennsylvania, Virginia, and Washington D.C., according to the company recall notice posted by the Food and Drug Administration.

The product is packaged in plastic tubs labeled Wegmans Semi-Sweet Chocolate Nonpareils 18.5oz (1LB 2.5OZ) 524g, UPC 0 77890 49787 6, SCC 10077890497873.

Best By and Lot code are located on the left side of the tubs.

The affected lot codes and dates are:

55021 BEST BY: DEC 28, 2025
55031 BEST BY: DEC 29, 2025
55491 BEST BY: FEB 13, 2026
55501 BEST BY: FEB 14, 2026
56061 BEST BY: APR 11, 2026
56071 BEST BY: APR 12, 2026

The recall was initiated after it was discovered that Wegmans Semi-Sweet Chocolate Nonpareils contained a milk allergen and was distributed in packaging that did not reveal the presence of milk. The subsequent investigation indicates the problem was caused by a temporary breakdown in the suppliers’ manufacturing process.

Consumers who have purchased Wegmans Semi-Sweet Chocolate Nonpareils 18.5oz (1LB 2.5OZ) 524g with the above lot codes are urged to return them to the place of purchase for a full refund. Customers with questions can contact Wegmans Food Markets at 855-934-3663.

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Public health officials continue to identify patients in a Salmonella Montevideo outbreak traced to fresh cucumbers, even though the CDC has declared the outbreak over.

As of June 30, there were 69 patients in the outbreak, up from 45 patients reported in the previous update from the Food and Drug Administration. The patients are from 21 states, up from 18 states reported in the May 30 update. Of the 60 sick people for whom complete information is available, 22 have required hospitalization. 

Public health officials have interviewed 35 of the sick people and 29 reported eating cucumbers before becoming ill.

Illnesses began on April 2 and include cruise ship passengers from six different ships. Sick people reported buying and eating cucumbers from a variety of locations including grocery stores, restaurants, hospitals and on the cruise ships. 

There are likely many more outbreak patients than have been identified. The Centers for Disease Control and Prevention reports that for every patient identified during a Salmonella outbreak, there are 29 who go undetected. This is because some people do not seek medical treatment and others are not specifically tested for Salmonella infection. 

The outbreak strain of Salmonella was traced to cucumbers from Bedner Growers Inc. of Boynton Beach, FL, and distributed by Fresh Start Produce Sales Inc. of Delray, FL. 

Several companies issued recalls for cucumbers and products containing recalled cucumbers. Recalled products are past shelf-life and should no longer be available for sale in stores, according to the FDA.

As part of the outbreak investigation, the FDA collected a product sample of Bedner Growers Inc. cucumbers from a distribution center in Pennsylvania. Salmonella was detected in the sample of the cucumbers. Whole Genome Sequencing analysis determined that the product sample contained Salmonella Montevideo, which matched the outbreak strain.

Additional analysis of the cucumber sample from the Pennsylvania distribution center found a Salmonella Braenderup strain that matched a strain of Salmonella linked to some illnesses in a 2024 outbreak of Salmonella Africana and Salmonella Braenderup likely in cucumbers grown by Bedner Grower’s Inc.

2024 cucumber Salmonella outbreak
Cucumbers from Bedner Growers Inc. and Thomas Produce Company of Boca Raton, FL, were found to be the source of a multistate outbreak of Salmonella Africana and Salmonella Braenderup infections with 551 illnesses reported from 34 states and the District of Columbia in 2024.

The FDA conducted onsite inspections at Bender Growers Inc. and Thomas Produce Company and collected samples. Salmonella Braenderup was detected in samples of canal water at both farms. 

Whole Genome Sequencing analysis determined that the water used by Thomas Produce Company contained Salmonella that is a match to a strain of Salmonella Braenderup that caused some of the illnesses in the outbreak. Additionally, the water used by Bedner Growers Inc. also contained Salmonella that was a match to a different strain of Salmonella Braenderup that caused some of the illnesses in the 2024 outbreak.

Additional types of Salmonella were detected in both soil and water samples collected at both Bedner Growers Inc. and Thomas Produce Company. Multiple other strains of Salmonella, unrelated to the 2024 outbreak investigation, found at Bedner Growers and Thomas Produce Company, matched clinical isolates from illnesses in the National Center for Biotechnology Information’s database that occurred in 2024 and previous years.

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A survey in Australia and New Zealand has found food poisoning was the most important food safety issue for consumers in 2024.

Food Standards Australia New Zealand’s (FSANZ) Consumer Insights Tracker in 2024 included 1,231 Australian and 884 New Zealand consumers over the age of 18. The survey consists of 42 questions that measure trust and confidence in the food system, use and understanding of food labeling, attitudes and consumption intentions around new and emerging foods, and food safety perceptions and behaviors.

The poll revealed 69 percent of consumers have confidence in the safety of the food supply in Australia and New Zealand. Famers and producers remained the most trusted parties while trust in food retailers and government/public food authorities declined.

A total of 54 percent said foodborne illness was the top food safety issue. However, less than half of consumers always perform certain food safety behaviors when preparing food at home. Washing hands and keeping cutting boards/knifes used for raw meats separate were the most common actions.

Consumers perceive raw meats and seafood to be the riskiest foods. However, only a minority think eggs are high risk, despite eggs being one of the most common sources of foodborne illness.

Half of consumers would like more information about how to store and prepare food safely, with product labels being the preferred source.

Slightly more than half of consumers have heard of FSANZ, and a quarter report knowing at least something about what the agency does. New Zealanders were more likely to be aware of FSANZ compared to Australians.

Cell-based food and recall data
While over half of consumers remain unsure about the safety of cell-cultured/cultivated meat and dairy, the average level of confidence in these products increased between 2023 and 2024. Awareness of cell-cultured meat and dairy remained steady, at 66 percent and 48 percent, respectively.

FSANZ recently permitted the use of cell-cultured quail as a food. Vow Group Pty sought approval to use cultured quail cells with other ingredients to make products such as logs, rolls, and patties. FSANZ concluded that the product was safe for human consumption. The quail cell line was found to be genetically stable, and microbiological risks can be managed through established food safety controls.

In total, 37 percent of participants remembered a food recall occurring in the past 12 months. This is down from 47 percent in 2023. FSANZ said this may reflect the lower number of recalls in 2023/2024 compared to 93 and two national incidents in 2022/2023.

FSANZ coordinated 95 food recalls in 2024, a 16 percent increase on 2023. Undeclared allergens remained the leading cause with 54 recalls, mostly because of labeling errors, with milk and gluten the most involved. Problems were mainly detected by consumer complaints and routine testing by the company.

Microbial contamination and foreign matter caused nine and 14 recalls respectively, as microbial alerts declined after rising in previous years. Mixed and processed foods were the most frequently recalled product category.

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— OPINION —

“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness…”

It’s hard to believe it was just more than three years ago when Washington D.C.’s Politico news posted a lengthy investigative report on how broken the FDA was regarding food safety. The report depicted warring bureaucrats, problems that had not been solved for years but were instead kicked down the road, and a crisis that led to a critical baby formula shortage being bungled.

Reorganization was the FDA’s response to the many policy questions raised in that report. Still, there was no urgency to address or resolve the policy debates being raised by Politico or others. The FDA was running as usual on its schedule.

Then, on Feb. 13, 2025, the date the U.S. Senate confirmed Robert F Kennedy Jr. as Secretary of Health and Human Services, all hell broke loose. The “Make America Healthy Again” agenda that RFK Jr. brought with him means everything is on the table. The slow-walking FDA policy days for some areas were over.

Ever since, it’s been like trying to drink from a fire hose — petroleum-based additives are out, Food stamps are being limited to purchase food with nutritional value, rather than candy and soda, and ultra-processed grains, sugars and fats are being targeted.

By Executive Order, a Making America Healthy Again Commission was formed with a mission that is hard to dispute. Americans, especially children, are suffering from a range of chronic diseases, including obesity, type 2 diabetes, cardiovascular disease, and some cancers.

Concerns about children’s health have prompted a thorough examination of various substances, including artificial sweeteners such as aspartame, sucralose, and saccharin, as well as colorings and preservatives like titanium dioxide, propylparaben, and butylated hydroxytoluene.

Even the FDA’s so-called Generally Recognized as Safe (GRAS) database is getting some long-deserved scrutiny. The GRAS database includes several hundred substances that, at one time or another, have been added to the safe list without any FDA review.

And in the most significant reformulation movement since cocaine was removed from Coca-Cola, the food industry’s response is a responsible one.  One after another, food companies are reformulating their products to eliminate artificial dyes and other ingredients, making them safer.

The list of major food companies joining what the industry calls “The Great Reformulation” grows longer by the day, including notable names such as PepsiCo, McCormick, Kraft Heinz, and Archer Daniels Midland.

These developments might be the “best of times,” but there’s plenty more to be concerned about. And if RFK Jr. has a partner in Making America Healthy Again (MAHA), it’s Secretary of Agriculture Brook Rollins. Is there a relationship, you may rightfully ask,  between employment levels and food safety?

If there is such a relationship, how do staff reductions of 16,000 at the USDA and  3,500 at HHS contribute to or hamper food safety?  These were numbers tossed about due to “waste, fraud, and abuse” earlier this year.  It’s unclear whether they remain accurate. The USDA’s Food Safety and Inspection Service (FSIS) was supposedly mostly spared. We know some former FDA public information staff who disseminated information about foodborne outbreaks and food recalls aren’t there anymore as well as some who did lab work.

On the policy front, FSIS cancelled the Salmonella regulation for raw poultry, an action sought by the industry. The FSIS stated that it withdrew the rule because of the feedback received during the comment period.  

So, good and evil may come from all of this. But the slow, incremental change that usually marks food safety policy is over, at least for a while.  RFK Jr. arrived with the MAHA agenda. Can anyone remember any previous HHS boss who came with a public agenda? I can’t, and I must admit that I kind of like this approach.  

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Researchers have assessed the factors impacting food safety in items that were provided to victims of an earthquake in Turkey.

The study examined the food safety and security of emergency food distributed to survivors by 40 organizations located in provinces heavily affected by the earthquake. It was conducted in Kahramanmaraş and Hatay in February 2023. Data were collected face-to-face using a form developed by scientists and were recently released. 

Researchers said the risk levels of organizations regarding food safety and reliability were relatively high. Organizations had a 41.6 percent risk concerning food safety and security. Groups that did not control the foods were associated with an increased total score, according to the study published in the journal Food Security.

In February 2023, two major earthquakes with magnitudes of 7.7 and 7.6 occurred in Turkey, with epicenters in Pazarcık and Elbistan (Kahramanmaraş), affecting 11 surrounding cities. More than 2.5 million people were impacted and 50,000 died.

From storage to hygiene
The Disaster and Emergency Management Authority (AFAD) and the Turkish Red Crescent (KIZILAY) are state organizations that provide food aid. A total of 334 mobile kitchens, 86 catering vehicles, 33 mobile bakeries, and 252 service vehicles were sent to the area. Approximately 9 million hot foods, 2 million soups, 7.6 million packs of drinking water, 9 million bread rolls, 6.6 million treats, and 750,000 beverages were distributed in the disaster area.

Data gathered included organization type, number of meals, size of the population served, presence of a food engineer and/or dietitian, distance between organization and tent city, and whether the food provided was controlled or not. It was also asked whether the expiry date of packaged foods, visible deterioration in foods requiring cold chain, and packaging integrity in packed foods were checked during the control of provided foods.

The form created by researchers consisted of 56 items and had a 5-point scale, ranging from 0 no risk to 4 very risky. It included food storage practices, distribution conditions, personnel hygiene, environmental conditions, and food security.

Scientists found 75 percent of groups served three to five meals daily, 37.5 percent served 2,000 to 3,999 people daily, and 12.5 percent employed a food engineer and/or dietitian. Overall, 47.5 percent of the organizations checked the food provided. The risk level of food storage conditions decreased in organizations employing food engineers and/or dietitians.

Allergens and special requirements
The fact that organizations did not provide appropriate foods for situations that required a special diet, did not provide allergen information to earthquake victims, and did not take samples from the meals constituted the highest risks. 

Scientists said disaster preparedness plans must be made seriously and staff need to be trained and equipped.

“Inadequate information and lack of control even in public institutions increase food safety risks. To maintain food safety standards, specific application guides regarding these processes should be effectively applied and public authorities should increase inspections by introducing stricter regulations.

“To increase food safety and security and the quality of the service provided during disaster periods, it is important to ensure controls, monitoring, and audits by people authorized by public authorities, to increase the frequency of audits, and to impose sanctions when necessary, to minimize possible risks. Foods that meet the needs of disaster victims who have special dietary requirements must be systematically included in disaster relief packages.”

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The FDA has published its proposed agenda for 2025 guidance, including new topics such as food colorings.

Topics on the agenda are a priority for the Food and Drug Administration’s Human Foods Program to complete during 2025. New topics include:

• Action Level for Opiate Alkaloids on Poppy Seeds: Draft Guidance for Industry;
• Food Colors Derived from Natural Sources: Fruit Juice and Vegetable Juice as Color Additives in Food; Draft Guidance for Industry; and
• New Dietary Ingredient Notifications and Related Issues: Identity and Safety Information About the NDI: Guidance for Industry

The complete list can be found at Foods Program Guidance Under Development | FDA. The FDA may also issue additional guidance that is not on the list.

Public comments on the list of human food and cosmetic guidance topics, including suggestions for alternatives or recommendations on the topics the FDA is considering, can be submitted to https://www.regulations.gov/, using Docket FDA-2022-D-2088.

Guidance documents represent the FDA’s current thinking on a specific topic. The information can help stakeholders plan for potential changes that may impact their businesses and organizations. Guidance documents do not impose legally enforceable requirements. 

The list of guidance topics is just one of several resources the FDA’s Human Foods Program routinely shares with stakeholders and partners to inform them of agency priorities. Most proposed and final rules are on the “Unified Agenda of Regulatory and Deregulatory Actions,” which is published by the Office of Information and Regulatory Affairs in the Office of Management and Budget. 

The Unified Agenda is updated twice a year and reports planned actions by federal departments and agencies government wide. A list of those FDA regulations and guidance documents under administration review is available on the Office of Management and Budget website.

Additional information about FDA guidance can be found on the following websites:

• Fact Sheet: FDA Good Guidance Practices
• Human Foods Program Regulations Under Development | FDA
• FDA Guidance Documents

Wiet Peeters Farm Products Limited has recalled several Peeters Mushroom Farm brand sliced mushroom products in Ontario, Canada, because of possible contamination with Listeria.

The Canadian Food Inspection Agency (CFIA) tested the following products for contamination: cremini sliced, thin-sliced, thick-sliced and generic sliced mushrooms.

As of June 29, no illnesses had been reported associated with the consumption of these products, according to a CFIA recall warning.

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

The agency has warned the public, retail establishments, hotels, restaurants and institutions to not consume, use, sell, serve or distribute these recalled products.

The CFIA added that people should also check to see if they have any of the recalled products, throw them out or return them to the location where they were purchased.

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 of the recalledmushroomsand 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, other complications and death. 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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Dear ACIP Secretariat,

The Advisory Committee on Immunization Practices (ACIP) provides advice and guidance to the Director of the CDC regarding use of vaccines and related agents for control of vaccine-preventable diseases in the civilian population of the United States. Recommendations made by the ACIP are reviewed by the CDC Director and, if adopted, are published as official CDC/HHS recommendations in the Morbidity and Mortality Weekly Report (MMWR).

Presently, approximately 5 percent of all hepatitis A outbreaks are linked to infected food handlers.

Here is what the CDC continues to say about vaccinating food handlers:

Why does CDC not recommend all food handlers be vaccinated if an infected food handler can spread disease during outbreaks?

CDC does not recommend vaccinating all food handlers because doing so would not prevent or stop the ongoing outbreaks primarily affecting individuals who report using or injecting drugs and people experiencing homelessness. Food handlers are not at increased risk for hepatitis A because of their occupation. During ongoing outbreaks, transmission from food handlers to restaurant patrons has been extremely rare because standard sanitation practices of food handlers help prevent the spread of the virus. Individuals who live in a household with an infected person or who participate in risk behaviors previously described are at greater risk for hepatitis A infection.

The CDC misses the point; granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. Food service positions are typically low paying and certainly have the likelihood of being filled by people who are immigrants from countries where hepatitis A might be endemic or by people who have been recently experienced homelessness.

Over the past several years, there has been an ongoing outbreak of hepatitis A in the United States. As of February 2, 2023, there have been a total of 44,779 cases with a 61% hospitalization rate (approximately 27,342 hospitalizations). The death toll stands at 421. Since the outbreak started in 2016, 37 states have reported cases to the CDC.

The CDC recommends to the public that the best way to prevent hepatitis A is through vaccination, but the CDC has not explicitly stated that food service workers should be administered the vaccination. While food service workers are not traditionally designated as having an increased risk of hepatitis A transmission, they are not free from risk. 

24 percent of hepatitis A cases are asymptomatic, which means a food-handler carrying the virus can unknowingly transmit the disease to consumers. Historically, when an outbreak occurs, local health departments start administering the vaccine for free or at a reduced cost. The funding from these vaccinations is through taxpayer dollars. 

A mandatory vaccination policy for all food service workers was shown to be effective at reducing infections and economic burden in St. Louis County, Missouri.

From 1996 to 2003, Clark Country, Nevada had 1,523 confirmed cases of hepatitis A, which was higher than the national average. Because of these alarming rates, Clark County implemented a mandatory vaccination policy for food service workers. As a result, in 2000, the hepatitis A rates significantly dropped and reached historic lows in 2010. The county removed the mandatory vaccine rule in 2012 and is now part of the ongoing hepatitis A outbreak. 

According to the CDC, the vaccinations cost anywhere from $30 to $120 to administer, compared to thousands of dollars in hospital bills, and offer a 95 percent efficacy rate after the first dose and a 99 percent efficacy after the second dose. Furthermore, the vaccine retains its efficacy for 15-20 years.  

During an outbreak, if a foodservice worker is found to be hepatitis A positive, a local health department will initiate post-exposure treatment plans that must be administered within a two-week period to be effective. The economic burden also affects the health department in terms of personnel and other limited resources. Sometimes, the interventions implemented by the local health department may be ineffective. 

Though there are many examples of point-source outbreaks of hepatitis A that have occurred within the past few years around the country, a particularly egregious outbreak occurred in the early fall of 2021 in Roanoke, Virginia. The health department was notified about the outbreak on Sept. 21, 2021, after the first case was reported by a local hospital. The Roanoke Health Department, along with the Virginia Department of Health, investigated this outbreak.

Three different locations of a local restaurant, Famous Anthony’s, were ultimately determined to be associated with this outbreak. The Virginia Department of Health published a community announcement on Sept. 24, 2021, about the outbreak and the potential exposure risk. 

For purposes of the investigation, a case was defined as a “[p]erson with (a) discrete onset of symptoms and (b) jaundice or elevated serum aminotransferase levels and (c) [who] tested positive for hepatitis A (IgM anti-HAV-positive), and frequented any of three Famous Anthony’s locations, or was a close contact to the index case patient, during the dates of August 10 through August 27, 2021.”

As of November 2021, a total of 49 primary cases (40 confirmed and 9 probable) were identified in this outbreak. Two secondary cases were also identified. Cases ranged from 30 to 82 years of age (median age of 63). In all, 57 percent of cases were male. Thirty-one cases included hospitalizations, and at least 4 case patients died. Illness onsets occurred between August 25 and Oct. 15, 2021.

Ultimately, the outbreak investigation revealed that a cook, who also had risk factors associated with hepatitis A, had been infected with hepatitis A while working at multiple Famous Anthony’s restaurant locations. This index case’s mother and adult son also tested positive for hepatitis A. Following an inspection, the outbreak inspector noted, “due to the etiology of hepatitis A transmission, it is assumed the infectious food handler did not perform proper hand washing or follow glove use policy.” It was determined that person-to-person spread was the most likely mode of transmission in this outbreak. Environmental contamination was also considered a possible mode of transmission. 

Overwhelmed by the number of victims who pursued legal action for their injuries, Famous Anthony’s filed for bankruptcy and several of its locations have been closed.

The tragedy of this preventable hepatitis A outbreak cannot be overstated. Four people died. In one family, two of its members lost their lives. Most of the victims were hospitalized. Many risked acute liver failures. At least one person required both a liver and kidney transplants. Medical bills for the victims totaled over $6,000,000 in acute costs with millions of dollars in future expenses. And, this all because one employee did not receive a $30-$120 hepatitis A vaccine.

Affordable prevention of future tragedies like the Famous Anthony’s outbreak is possible and necessary. The time has come to at least recommend vaccinations to food service workers to reduce the spread of hepatitis A.

I would urge you to review this recently published article.

“Determining the burden of foodborne hepatitis a spread by food handlers: suggestions for a targeted vaccination?”

Studies highlighted critical challenges, including underreporting, asymptomatic cases, and delayed interventions. Control measures largely relied on immunoglobulin administration, while vaccination was rarely implemented and showed poor adherence among food service staff. Although economic analyses were limited and sometimes inconclusive, some evidence suggested potential healthcare savings from prevention efforts. Considering HAV’s high transmissibility and the difficulty of timely outbreak detection, targeted vaccination of food handlers—especially those in high-risk settings or seasonal employment—emerges as a promising method of biological risk management in food industries. These considerations could support food industries in considering vaccination as a tool to prevent foodborne HAV transmission. 

Trucchi C, Del Puente F, Piccinini C, Roveta M, Sartini M and Cristina ML (2025) Determining the burden of foodborne hepatitis a spread by food handlers: suggestions for a targeted vaccination? Front. Public Health 13:1617004. doi: 10.3389/fpubh.2025.1617004

Sincerely,
William Marler
On behalf of 31 hepatitis A victims and families

Food recall statistics in Finland show the number of recalls exceeded 300 in 2024.

According to data collected by the Finnish Food Authority (Ruokavirasto) and recently published, there were 305 food product recalls in 2024. This is 55 more than in 2023.

The agency said the reason for the increase was not clear as no single hazard or product group stood out.

Microbiological hazards such as Salmonella and Listeria caused 57 recalls. Recalls were made in 25 cases because of Salmonella. The pathogen was found in a variety of foods, such as fresh herbs, seeds and pastes, as well as turkey, beef and pork.

Reasons for recalls
There were 38 recalls because of pesticide residues in fruits and vegetables. This was a 25 percent decrease from the previous year. Of the individual pesticides, chlorpyrifos was still the most common, with 10 reports. In total, 22 different pesticides were cited in recall alerts.

Additives led to 35 recalls. In these cases, the recalled item contained an additive that is not permitted in the food or the level of the additive exceeded the maximum permitted amount.

The number of recalls because of physical hazards was 35 and 26 recalls were related to allergen issues. Milk was the most common cause, followed by gluten, and sulfites.

Other reasons included mycotoxins such as aflatoxin as well as labeling errors, for example an incorrect date, missing Finnish language labels or products in the wrong packaging.

On 30 occasions, the product defect was discovered during the company’s own monitoring.

Based on country of manufacture of implicated products, 46 percent originated outside the EU and 31 percent came from another European country. The remaining 23 percent concerned foods produced in Finland.

The product origin of 29 recalls was Asia, especially China, and pesticide residues were the main reason. There were 11 recalls involving the U.S. and the reasons were mainly ingredients that are considered novel foods in the EU and additives that are not approved in Europe.

Other statistics show almost 24,000 food control inspections were carried out in 2024, which is 5 percent more than the previous year. Almost 84 percent of the inspection results were excellent or good.

Outbreaks increase
There were 58 foodborne outbreaks, which is up from 45 in 2023. However, the number of people falling sick in them dropped to 993 from 1,671. As in previous years, norovirus was the most common pathogen with 20 outbreaks and 340 cases.

Two large, 23 medium, and 33 small foodborne epidemics were reported. An outbreak is large if more than 100 people are infected, medium if 11 to 100 people are sick, and small if 2 to 10 people are ill.

In one incident caused by the hepatitis E virus, 127 people fell ill across the country. The probable source was cured sausage products. Several different genotypes of the hepatitis E virus were found in samples taken from both infected individuals and sausages.

Oysters were recorded as the source in 10 outbreaks that affected 92 people.

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