Food Safety News

The Food and Drug Administration has closed investigations into four outbreaks and is continuing to search for the cause of another.

For an ongoing outbreak of Salmonella infections traced to Live it Up Super Greens, the FDA has updated its outbreak notice to include information that the product was distributed in Puerto Rico, Guam, the Virgin Islands and the United Kingdom in addition to the United States. 

The product was also sold direct to consumers via the Live it Up website since September 2024 and on Amazon.com since July 30, 2025. The company reports that the product may have been the subject of unauthorized third-party distribution to consumers through eBay.com, walmart.com and other sites.

To date there have been 45 illnesses and 12 hospitalizations reported across the United States because of Salmonella contamination of the product.

The products under recall are:

• Live it Up Super Greens, NET WT 8.5 oz (240g) with UPC 860013190804.
• Live it Up Super Greens, 30 – 0.28oz (8g) sticks, NET WT. 8.47 oz (240g) with UPC 850077468063
• Live it Up Super Greens, Wild Berry, NET WT 8.5OZ (240g), with UPC 860013190811
• Live it Up Super Greens, Wild Berry, 30 – 0.32oz (9g) Sticks, NET WT. 9.52oz (270g), with UPC 850077468070

Outbreaks that have ended
For an outbreak of Salmonella Saintpaul infections, the FDA has declared the outbreak over with 56 confirmed patients. The agency has not reported any patient information such as their ages or where they live. The cause of the outbreak remains unknown, though the FDA conducted traceback of an unreported food.

For an outbreak of Salmonella Africana, the FDA reports that the outbreak is over without identifying a source of the pathogen. The outbreak sickened 12 people but the FDA did not report their ages or where they live. The agency initiated traceback efforts but did not report what food it was tracing. It also conducted an onsite inspection and sample testing but did not report what location was being inspected or what was being tested.

For an outbreak of infections from Listeria monocytogenes, the FDA has declared the outbreak over with 27 confirmed patients. The agency did not report any information about the patients such as their ages of where they live. The FDA conducted onsite inspections but did not report what location was inspected.

For an outbreak of Salmonella Richmond infections traced to moringa leaf powder the FDA has declared the outbreak to have ended. Eleven people from seven states were confirmed to be patients. Three of the patients required hospitalization.

The contaminated moringa leaf powder was from Vallon Farmdirect PVT LTD of Johdpur, India. It has been recalled.

Recalled Food To Live products containing organic moringa powder were distributed nationwide through both retail and wholesale channels. It was sold directly from Food To Live’s website and shipped to customers across the United States. The product was also available on third-party e-commerce platforms, including Amazon.com, Walmart.com, Target, Etsy and eBay. In addition, bulk quantities from the affected lot were sold to food manufacturers and other businesses through Food To Live’s wholesale division.

Also subject to recall is organic moringa leaf powder purchased after June 5, 2025, and sold through Africa Imports’ website, africaimports.com, and Member’s Mark Super Greens powder sold at Sam’s Clubs in stores nationwide and online.

The European Parliament has voted to refer the Mercosur trade deal to an EU court.

Members of the European Parliament (MEPs) asked the European Court of Justice for a legal opinion on the EU-Mercosur agreement, which includes Argentina, Brazil, Paraguay, and Uruguay. 

Mercosur countries supply raw materials essential to Europe’s food and drink industries. 

An audit in Italy has found sprouted seeds being produced by unregistered companies and a lack of enforcement by authorities.

A Directorate-General for Health and Food Safety (DG Sante) audit in May and June 2025 evaluated the system of official controls on the microbial safety of food of non-animal origin, including seeds intended for sprouting and sprouts.

At the time of the assessment, a national monitoring plan to manage microbiological risks in fresh fruit and vegetable products at primary production was being developed.

Ireland has seen an increase in E. coli, Listeria and Campylobacter infections according to recently released data.

Figures come from a report published by the Health Protection Surveillance Centre (HPSC) that includes foodborne illnesses in the third quarter of 2025.

There were lower rates in July to September for Cryptosporidium and norovirus compared to the same period in 2024, while Salmonella and Shigella infections were largely unchanged.

Lactalis and Danone have become the latest companies to halt sales of certain infant formulas because of a problem with one of the raw materials.

Infant formula and follow-on formulas were first recalled by Nestlé because of the potential presence of cereulide. Cereulide is a toxin produced by some strains of Bacillus cereus, which can cause food poisoning.

Cereulide was detected in one of the raw materials from a supplier used in production. Nestlé tested arachidonic acid (ARA) oil and oil mixes used in potentially affected infant nutrition products. 

In France, Lactalis recalled six lots of Picot infant formula because of the possible presence of cereulide. Lactalis Nutrition Santé (LNS) said the products were available in pharmacies and supermarkets and have dates lasting until early 2027.

Initial analysis of the ARA ingredient and the finished product by an accredited lab were compliant. However, further tests revealed the presence of cereulide.

Singapore findings
Following enhanced surveillance and testing, the Singapore Food Agency (SFA) detected cereulide toxin in two infant formula products.

One of these is a Nestle product but the other is from a brand owned by Danone. The Dumex Dulac 1 800-gram product has batch number 101570778C, expiry date Sept. 3, 2027, and came from Thailand.

Singapore-based manufacturer, SMC Nutrition, also used the implicated raw ingredient in some infant formula products for export. SMC Nutrition was told to stop the export of affected items.

According to SFA, there is one case who consumed one of the affected products with mild symptoms likely associated with cereulide exposure. This patient has since recovered. The agency said there are no definitive clinical laboratory tests to confirm cereulide poisoning.

Swiss recall
In Switzerland, Hochdorf Swiss Nutrition recalled certain batches of goat's milk products possibly contaminated with cereulide.

The recall is because of a raw material used in the production of goat's milk. Arachidonic acid was partially contaminated with cereulide and was processed in small quantities at Hochdorf at the end of 2025.

Bimbosan goat’s milk 1 refill 400-gram with lot numbers 30484024 and 30484025 and dated Oct. 24, 2027, are part of the recall. As is Bimbosan goat's milk 1 Travel Portion 5x25-gram with lot code 30484247 and a date of Oct. 24, 2026. Distribution includes Algeria, Austria, Cameroon, France, Germany, Netherlands, Saudi Arabia, Tunisia, and the United Arab Emirates.

A public health agency in Brazil previously confirmed the illness of two babies who consumed infant formula recalled by Nestlé.

Health officials in Distrito Federal (Federal District) said the patients consumed products from batches identified as affected by Nestlé. The formula was purchased before the recall, which has spread to more than 60 countries.

The infants, who are around 1-year-old, had persistent vomiting and diarrhea. After identification of the consumed batches, the families suspended use of the products, and they are recovering well. 

According to the German Federal Institute for Risk Assessment (BfR), cereulide is not inactivated by heating, so boiling food does not eliminate the toxin. Because of the low water content, Bacillus cereus cannot multiply in undissolved powder and cereulide cannot be formed. However, if powder is dissolved and stored at room temperature for several hours, the bacteria can multiply and cereulide can be formed. The agency said it is important that powdered infant formulas are prepared immediately before consumption.

New directives from the USDA on the voluntary claim “Product of USA” include a significant change from past guidance.

The new guidelines double down on the requirement that producers making a cover claim have documentation on “hand confirming” evidence and that they be prepared to hand it over to the USDA within 24 hours of a demand.

The directives will be enforced by the USDA’s Food Safety and Inspection Service (FSIS). Some proponents of the new requirements say they will help ensure standardized food safety guidelines.

Researchers have shown the extent to which local funding cuts have affected food safety services in England.

They evaluated the impact of reductions in food safety expenditure on food hygiene staff, number of interventions achieved and the proportion of compliant establishments.

A former Dole executive quietly reveled how company investigators found the root cause of a Listeria outbreak that sickened people across 13 states, killing two, in 2021.

The executive, Natalie Dyenson, Vice President for Food Safety and Quality at Dole Food Company, presented the company’s findings during a 2023 webinar presented to a small group of YouTube subscribers. The 300 subscribers were signed up with the Produce Safety Science group. 

A spokesman for Dole told Food Safety News that Dyenson has since left the company. The spokesman declined to further comment on the outbreak investigation. The company never issued a statement regarding the root source of the outbreak.

This past year Dole sold its fresh vegetable operation to organicgirl LLC a portfolio company of Arable Capital Partners. Dole sold the operation for $140 million. Dole retained its facilities in Huron, CA, and Yuma, AZ. The company has 110,000 acres of production. 

Outbreak details   
The outbreak in question was reported by the Centers for Disease Control and Prevention in late 2021. It was traced to Dole packaged salads. It sickened people from coast to coast.

Although the outbreak patients were spread across 13 states, lettuce in the contaminated bagged salads was traced to only two growing regions, California and Arizona. 

Whole genome sequencing showed that all of the patients were sickened by the same strain of Listeria. Investigators were mystified because such genetic test results mean that the pathogen originated from the same source.

The CDC never reported the root source of the pathogen responsible for the outbreak.

Investigation specifics
Listeria contamination most often occurs inside a food processing facility. Dole dismantled processing equipment at production facilities in Georgia and Michigan so that sample swabbing could be done. However extensive swabbing at the facilities, more than 13,000 tests, showed no evidence of Listeria contamination.

After inspection of the facilities, Dole investigators turned to other possible sources of contamination, such as recycled pallets and corrugated cardboard. The investigators did not find any such raw materials common to both production facilities. 

It was determined that lettuce from two different growing regions was processed at the two facilities. Traceback found that the lettuce processed at the Michigan and Georgia facilities was harvested by the same crew in two different regions of the country.

Harvest equipment investigated
Lettuce is grown in various regions in the United States and weather patterns shift harvest times from one area to the next.

Lettuce harvest equipment is moved across the country from one growing region to another as the growing seasons change. Investigators found that a bulk lettuce harvester used in California was later used in Arizona. They also determined that lettuce harvested with that machine was sent from California to Georgia and later from Arizona to Michigan. Lettuce from both places was found in the outbreak products. 

When the Dole investigators inspected the implicated harvester they swabbed various parts of it. They noted that dirt and debris was trapped in parts of the machine. 

The outbreak strain of the Listeria was found on the harvester. A  bacterial database had records of similar strains of Listeria that had been recovered from just 450 feet away from the harvest area. 

Actions
Following the investigation, Dole dismantled the contaminated harvester and sold it for scrap.

Automated lettuce harvesting equipment has remained much the same in the past 100 years. In her YouTube presentation the former Dole executive included historic photos that compared harvesters from current days to those from the 1920s and 1930s. They were almost identical. The equipment was designed to be relatively lightweight and small enough to be moved on highways.

Before the outbreak, Dole already knew that once bacterial pathogens are on leafy greens they are virtually impossible to wash off. With equipment designed to be efficient rather than hygienic the harvesting of lettuce was a problem waiting to happen.

With that in mind, Dole tasked its engineers with redesigning harvesting equipment. They came up new conveyer systems and replaced plastic parts with stainless steel. 

According to the former Dole official, the company also revised how equipment should be cleaned. They opted to change cleaning and sanitizing chemicals and developed a verification process to ensure the equipment was being properly cleaned.

Scientists have shared key learning opportunities from measures taken at a cold-smoked salmon producer linked to two listeriosis outbreaks.

The study investigated contamination sources and mitigation measures using a seek and destroy approach.

Findings from a study have highlighted the complex interactions between COVID-19 control measures, the public’s behavior, and the spread of gastrointestinal infections.

Scientists checked to see if there was a link between infections in England and the Eat Out to Help Out scheme (EOHO), a government subsidy created to encourage people to dine out in August 2020.

Tri-Union Seafoods is cautioning consumers that a third-party distributor inadvertently released quarantined product that was associated with a February 2025 recall.

The initial recall was conducted following notification from the supplier that the pull tab can lid on limited products had a manufacturing defect that may compromise the integrity of the product seal (especially over time), causing it to leak and be contaminated with clostridium botulinum, that causes botulism poisoning.

There is concrn that consumes may still have the product in their homes because of its long shelf life, which stretches into 2028. Consumers should not use the product even if it does not look or smell spoiled.

This current recall was initiated after Tri-Union Seafoods discovered that quarantined cases, associated with the initial recall, were inadvertently shipped by a third-party distributor. The impacted products were distributed to limited retail stores as follows:

• Meijer – Illinois, Indiana, Kentucky, Michigan, Ohio, and Wisconsin
• Giant Foods – Maryland and Virginia
• Safeway, Albertsons, Vons, and Pavilions – California

Recalled products include specific can codes and Best if Used By dates indicated on the bottom of the cans, and UPC numbers listed in the chart below.

Description

UPC

Can Code

Best if Used By Date

Genova Yellowfin Tuna in Olive Oil 5.0 oz 4 Pack

4800073265

S84N D2L

1/21/2028

S84N D3L

1/24/2028

Genova Yellowfin Tuna in in Extra Virgin Olive Oil with Sea Salt 5.0 oz

4800013275

S88N D1M

1/17/2028

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 of the recalled product and developed signs of botulism poisoning should immediately seek medical attention. 

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.

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.

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.

Left Coast Organics brand organic chia seeds have been recalled in Canada because of Salmonella contamination.

The chia seeds were distributed in Alberta, British Columbia, Manitoba, Ontario and Saskatchewan, according to the Canadian Food Inspection Agency. The agency reported that the recall was triggered by a recall in another country, but did not name the country.

The recalled seeds are packaged in plastic 900-gram pouches and have the UPC number 6 25691 21034 9. They have the code Best Before 26 NO 13 or Best Before 26 NO 14.

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.

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

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

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

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

The simple request the Oregon Department of Agriculture (ODA) made last August, was read into the record in November, and now, in January, the USDA’s Food Safety and Inspection Service (FSIS) has nixed the idea.

ODA asked the FSIS to remove or revise 9 CFR 318.1(h)(2) to allow federal establishments to incorporate state-inspected meat into products that bear the USDA mark of inspection.

A federal judge in West Virginia has temporarily blocked the state’s ban on artificial dyes in foods before it can take effect, granting a request from an industry group. 

U.S. District Judge Irene Berger of the Southern District of West Virginia granted a motion for a preliminary injunction in a lawsuit filed by the International Association of Color Manufacturers (IACM). The order means enforcement of the law will be paused as the case moves forward.

West Virginia’s H.B. 2354, passed by the state Legislature and signed by Republican Gov. Patrick Morrisey in March 2025, bans the use of certain food color additives, including Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, Blue No. 2, and other ingredients. 

The ban was set to go into effect on Jan. 1, 2028, to give companies time to adjust without causing major disruptions for consumers. 

“The statute arbitrarily and irrationally targets color additives no U.S. agency — state or federal — nor any court has ever found to be unsafe,” the IACM said in a statement announcing its suit, adding that the ban lacks “scientific evidence.” 

In a memorandum opinion and order, Berger rejected claims that the law was unfairly targeting color manufacturers. However, she found the challengers were likely to succeed on their claim that the legislation was unconstitutionally vague.  

The law in question described the additives as “poisonous or injurious,” but Berger agreed with the IACM argument that the term was never defined and could leave the door open for arbitrary enforcement. 

Many of the color additives specifically mentioned in the law are approved by the Food and Drug Administration, which Berger said “muddies the water and creates confusion” as to what substances constitute “poisonous and injurious.” 

“Without any clear standards, it is not clear how the WVDOH (West Virginia Department of Health) will determine if a color additive beyond those listed, is ‘poisonous and injurious,’” Berger wrote. “The uncertainty surrounding what color additives may be prohibited in addition to the listed products makes compliance an impossible guessing game.” 

Health and Human Services Secretary Robert F. Kennedy Jr. has made removing artificial dyes from food a key priority from the day President Trump tapped him for the role. Kennedy has secured voluntary agreements with some major food producers to stop using synthetic food dyes. 

During his first trip as secretary, Kennedy in March 2025 traveled to West Virginia to promote the state banning certain food dyes from school lunches, including those that are approved by the FDA, like Yellow No. 5 and No. 6, and Red No. 40.

Berger’s preliminary injunction does not apply to the school food provisions of the law, which took effect in August. 

In a statement, Morrisey said the ruling “is both premature and wrongly decided.” 

“West Virginia will continue to defend its authority to protect the health and well-being of our citizens, especially children. We are reviewing our legal options but will continue to press forward with our efforts to get harmful crap out of our food supply,” the governor said.

European Union reference laboratories focused on bacteria, parasites and viruses have started work.

Beginning this month, the three labs for foodborne and waterborne diseases officially began operations.

A draft food law that includes mandatory allergen labeling and a licensing system for businesses has been proposed in Jersey.

The planned regulations are being reviewed by the Environment, Housing, and Infrastructure Scrutiny Panel. They cover food standards, such as labeling and allergen information, food hygiene and safety. If adopted, they will come into force in October.

The World Health Organization (WHO) has updated documents relating to the surveillance of and response to foodborne diseases.

WHO said timely detection and effective response are essential to protect public health and prevent local events from escalating into international emergencies.

The revised guides cover building, assessing and strengthening national foodborne disease surveillance and response systems. They can support countries at different stages of development, from establishing surveillance functions to integrated surveillance across the food chain. Such data can be used to inform timely risk assessment, response and prevention activities.

“Addressing foodborne diseases is critical for protecting public health, and these updated manuals provide guidance to countries to strengthen core capacities for foodborne disease surveillance and response required under the International Health Regulations and aligned with the WHO Global Strategy for Food Safety,” said Yahya Kandeh, Technical Officer for Food Safety and co-chair of the working group on foodborne disease surveillance integration at the WHO Alliance for Food Safety.

Improving surveillance and response
The stage one manual has two parts – using surveillance to detect incidents and investigating outbreaks. The stage two document focuses on improving indicator-based surveillance and the stage three guide covers integrating surveillance data to better understand risks in the food supply chain.

Each manual includes tools that national authorities can use to assess current capacities, identify gaps, and plan priority actions. They describe how to integrate laboratory data, environmental assessments, food chain information, and public health investigations.

The manuals were first published in 2017. The updated editions place greater emphasis on data use and the link between foodborne disease surveillance and food contamination monitoring. They also reflect emerging priorities, including the influence of climate and environmental factors on foodborne risks and the need for adaptable surveillance systems that can respond to changing contexts.

The hope is that nations will become better equipped to detect unusual patterns, assess emerging hazards, confirm contamination sources, and share findings rapidly with the International Food Safety Authorities Network (INFOSAN).

Dr. Intisar Salim Al-Gharibi, director, risk assessment and food crisis management at the Food Safety and Quality Centre in Oman, said the manuals reflect the shared expertise of members of the WHO Alliance for Food Safety and partners.

“They provide countries with practical guidance to strengthen foodborne disease surveillance and response, support integrated approaches across the food chain, and translate data into timely action to better protect public health,” said Al-Gharibi, the other co-chair of the foodborne disease surveillance integration working group.

As part of its enforcement activities, the Food and Drug Administration (FDA) 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. Generally, portions of the letters are redacted from public view.

Middle East/Soli's Baking Company Inc. dba Middle East Baking Co.
Burlingame, CA

In a July 25, 2025, warning letter, the Food and Drug Administration outlined serious violations observed during an inspection of the company's pita and bagel manufacturing facility in Burlingame, CA, from Nov. 20, 2024, to Jan. 10, 2025.

FDA investigators documented widespread insect activity throughout the plant, confirmed by laboratory analysis of filth samples showing insects at larval, pupal, and adult stages. The agency also identified multiple failures in sanitation, facility maintenance, employee hygiene and pest exclusion practices. These conditions led FDA to determine that the firm's pita and bagel products are adulterated, as they were prepared, packed or held under insanitary conditions whereby they may have been rendered injurious to health.

By Roger Hancock, CEO of Recall InfoLink

Consumers expect food to be safe. When it’s not, they expect to hear about it quickly. They want to trust the food they buy, and they want transparency when something goes wrong. 

Behind the scenes, food safety requires a web of systems that work together to keep food and consumers safe. Until now, these systems have developed independently, often based on outdated processes or regulations. Manufacturers, distributors, retailers and regulators often use different tools and processes, and many companies have been reluctant to share data or invest in tech upgrades. The lack of standardization makes it harder than it should be to keep consumers safe.  

Now, technology is making it easier for food companies to integrate their systems, both internally and with their supply chain. This is good news for consumers because more connected systems mean food risks are caught and addressed earlier. When recalls do occur, connected technology enables the entire supply chain to collaborate effectively and mobilize quickly to minimize risk. 

What it means for food safety systems to work together
Here’s what it looks like for food safety systems to work together, within a company and across the supply chain:

• Data is shared more easily, so everyone has access to the same product information, traceability records, and recall alerts.
• Standardized processes are adopted, so companies are better prepared when something goes wrong.
• Technology connects the dots — from farms to factories to grocery stores — so issues can be flagged and addressed in real time.

Connected systems allow issues to be caught earlier, responses to be more coordinated, and recall information to reach consumers more clearly. 

So what’s actually changing to make this possible? Technology can connect food safety systems in ways that weren’t possible before, from detection to traceability and recall management. 

Detection – Innovative technologies like predictive analytics can flag potential safety risks before they happen, based on data from past incidents, seasonal trends or supply chain inputs. Advanced, real-time environmental and pathogen monitoring can detect signs of contamination early, sometimes before food ever ships out. Earlier detection means food businesses can pull contaminated products before they hit store shelves, reducing public health risks.

Traceability – Ingredient-level tracking means brands can quickly identify every affected product when an issue is detected. Digitized audit trails can allow regulators and companies to quickly trace back where a product was made, when, and under what conditions. Better traceability means faster action and more targeted recalls.

Recalls – When companies use standardized product data and interoperable systems, information moves more smoothly across the supply chain. That allows recall messages to be shared faster and more clearly through automated management systems, QR codes, loyalty programs, in-store signage and more. Consumers get the right information, at the right time, in the right place. 

Why this matters for consumers
For consumers, it’s worth knowing that when systems work together, it works better for you. Connected systems enable: 

• Faster recalls – Contaminated products should be pulled from shelves sooner, minimizing public health risks.
• More accurate communication – You’ll know exactly what product is affected, where it was sold, and what to do if you bought or consumed it.
• Less risk exposure – Since products can be tracked more precisely, fewer consumers should be affected.
• Bonus – less food waste – Targeted recalls allow only affected products to be pulled, instead of entire product lines.

A lot of what keeps food safe happens behind the scenes, and consumers rely on the industry to get it right. When systems aren’t connected, even small issues can turn into big risks. Tech has finally caught up with the complex needs of a global supply chain — now it’s just up to food companies to get on board. As companies adopt better tools and build more connected systems, they’ll not only protect their brands more effectively, they’ll protect people more effectively. When systems work together, they move faster, waste less, and do a better job keeping you safe.

About the author: Roger Hancock, CEO of Recall InfoLink, is an expert on recalls, with experience that spans retail, tech, data, regulatory, and supply chain issues. He is also a steering committee member of the Alliance for Recall Ready Communities.