Food Safety News

A bit over a month ago, I was set to testify before the House and Senate Safe Food Caucus in D.C.. Instead, the night before I had a heart attack. I am fine. I got great care at Howard University Hospital and have made a complete recovery – although changing a few habits going forward.

I had been asked to share some thoughts on the infant formula industry’s inability to make sure that such a critical food item is safe. As I sit here on this Sunday afternoon I am puzzled how we can spend countless billions on yet another unnecessary war and even more billions on AI and robots to make most of us irrelevant and we cannot make infant food safer? Here is some of what I wanted to discuss. I am sure there are other ideas – I would love to hear them.

Infant formula has until recently been considered low risk for C. botulinum (and, then there are other pathogens – Cronobacter sakazakii, Salmonella and recently, Bacillus cereus of concern).

The recent C. botulinum outbreak and the mixed picture you get from looking at the multitude of WGS sequences on NCBI indicates that infant formula might be riskier. We need a new risk assessment of C. botulinum (and other pathogens) in infant formula and its constituent ingredients and how to control the pathogens in powdered infant formula (PIF). For C. botulinum we need more information about:

How often is infant formula and its constituents contaminated with C. botulinum spores?

Do we detect the pathogen when we need to? We need to assess if the current methods are good enough (sensitive enough)?

How often is a product contaminated with more than one strain of C. botulinum (multiple WGS profiles)? How many isolates (colonies on a plate) from each sample should be sequenced to detect all contaminants?

Should we routinely culture infant formula from cases of infant botulism when the child has been fed such a product? (I highly suspect that infant formula is causing many more cases of infant botulism than we know of at the moment).  

How do we best control C. botulinum spores in infant formula. We need studies on methods to control C. botulinummore efficiently in infant formula.

Do we need new regulations and redefined best practices for the production of infant formula and detecting and culturing the organism from product, environment and patients? 

Perhaps as a start:

Fund a risk assessment on the prevalence of C. botulinum spores, Cronobacter sakazakii, Salmonella and Bacillus cereus and sulfite reducing clostridia (as indicators) in:

            a.         raw milk

            b.         pasteurized milk

            c.         dairy powders – including whole milk powder, whey powder, whey protein concentrates, whey protein hydrolysates, nonfat dry milk, skim milk powder 

A specific risk assessment on the prevalence of C. botulinum spores and sulfite reducing clostridia in Powdered infant formula

Risk assessment on the prevalence of C. botulinum spores in minimally processed (non-retort thermally processed) commercial baby foods fed to children <1 year of age

Risk assessment on the prevalence of C. botulinum spores in low moisture infant first foods (puffs, cereals (rice and oatmeal), peanut butter, etc.)

Processing strategies to minimize spores in PIF – investigate technologies to reduce spores in infant foods while maintaining nutritional standards

Impact of farming practices on the incidence of C. botulinum spores in milk 

            a.         Prevalence of C. botulinum spores in silage, bedding, etc., at the farm

            b.         Milk collection on organic vs. conventional dairy farms

Improved resources for the tracking and following up of Infant Botulism cases to determine the source of botulism outbreaks

Bottomline for control of spores in powdered infant formula (PIF) either they destroy all the spores or reformulate to lower the incidence of spores in PIF (at least down to where it was prior to the addition of whole milk powder into the formulations of PIF). Because PIF is fed to infants from Day 1 it should be commercially sterile. Leave it up to the companies to determine how to make PIF commercially sterile. At the very least I would suggest that until a study is conducted to show the prevalence of C. botulinum spores in whole milk powder and a risk assessment is conducted, any formulation that contains whole milk powder should not enter into commerce.

1. A nationwide outbreak of E. coli O157:H7 infections has been traced to raw milk cheddar cheese from RAW FARM LLC. Seven cases are confirmed, with two patients hospitalized. The Food and Drug Administration has recommended that the company voluntarily remove their raw cheese products from the market, but the firm has refused to do so. The farm’s raw milk products have been linked to several foodborne illness outbreaks in recent years.
2. The FDA’s new report on outbreak investigations in 2024 shows vegetables were the most frequent cause of foodborne illnesses. The report reviews 72 incidents that included potential outbreaks, confirmed outbreaks, and adverse events. Those cases were handled by the Office of Coordinated Outbreak Response, Evaluation, & Emergency Preparedness (CORE+EP) which fields an emergency preparedness team focused on food defense, traceability, and supply chain management.
3. Aiming for zero risk may not always be the best approach to food safety, according to a new study published in the journal Frontiers of Science. The study indicates more flexible risk-based approaches, which assess the probabilities of harm and then adjust safety measures, could be more effective in promoting overall food system safety than the current emphasis on hazard-based assessments, where regulations focus on detecting pathogens, regardless of the threat to consumers.
4. Marine researchers have discovered substantial amounts of synthetic chemicals in the ocean, especially in coastal areas, according to a study published in Nature Geoscience. ABC News reports that 248 different manmade chemicals used in agricultural, industrial and healthcare settings were detected in seawater samples obtained from various sites in the Pacific Ocean. More research will be needed to understand how the presence of those chemicals is affecting the food chain.

Today's Topic: Sodium

It’s something you must consume for life, but too much could eventually kill you. Americans are getting too much of it today. Fixing that is a goal the government has set for industry, but ultimately, it falls upon individuals to decide what they eat.

We are talking about sodium, a mineral found naturally in some foods, such as celery or milk. Food manufacturers also add sodium to food, often as a flavoring ingredient.   

CS Beef Packers LLC of Kuna, ID, is recalling 22,912 pounds of raw ground beef products that may be contaminated with E. coli O145, the USDA’s Food Safety and Inspection Service (FSIS) announced today.

The raw ground beef items were produced on Jan. 14, and subsequently frozen. The following products are subject to recall:

• Cardboard cases containing eight 10-lb. chubs of “BEEF, COARSE GROUND, 73 L” with case code 18601, “Use/Freeze By: 02/04/26” and time stamps between 07:03 and 08:32 printed on two stickers placed on the outside of the case. The date and time stamps are also printed directly onto the clear packaging of the chubs.
• Cardboard cases containing four 10-lb. chubs of “FIRE RIVER FARMS CLASSIC BEEF FINE GROUND 73L” with case code 19583, “Use/Freeze By: 02/04/26” and time stamps between 07:03 and 08:32 printed on two stickers placed on the outside of the case. The date and time stamps are also printed directly onto the clear packaging of the chubs.
• Cardboard cases containing four 10-lb. chubs of “FIRE RIVER FARMS CLASSIC BEEF FINE GROUND 81L” with case code 19563, “Use/Freeze By: 02/04/26” and time stamps between 07:03 and 08:32 printed on two stickers placed on the outside of the case. The date and time stamps are also printed directly onto the clear packaging of the chubs.

The products subject to recall have the establishment number “EST. 630” inside the USDA mark of inspection on the outside of the case and printed directly onto the clear packaging of the chubs. 

The recalled ground beef was shipped to distributors in California, Idaho, and Oregon for further distribution to foodservice locations.      

The problem was discovered during FSIS testing at a downstream customer, and the sampling results showed the presence of E. coli O145.

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

FSIS is concerned that some products may be in foodservice freezers. Foodservice locations are urged not to serve these products. These products should be thrown away or returned to the place of purchase.

The congressional Food Safety Caucus is asking the FDA to exercise its authority and force Raw Farm LLC to recall its raw milk cheddar cheese because it has been linked to an outbreak of E. coli O157:H7 infections.

Among those members of Congress making the request are Representatives Rosa DeLauro, CT, Sanford D. Bishop Jr., GA, Jan Schakowsky, IL, Chellie Pingree, ME,André Carson, IN, Alma Adams, NC, Mike Quigley, IL, Seth Moulton, MA, Grace Meng, NY, and Mark Takano, CA. They released a joint statement following reports of E. coli contamination linked to cheddar cheese made from raw milk by Raw Farm. 

Raw Farm is the largest producer of raw, unpasteurized dairy products in the United States. Secretary of Health and Human Services Robert F. Kennedy Jr. is a longtime customer of Raw Farm products. 

At least seven people in three states, including three young children, have been sickened by E. coli contamination linked to Raw Farm’s cheese. The Food and Drug Administration has determined the cheese to be the “likely source” of the outbreak.

Raw Farm products have been linked to several foodborne illness outbreaks in recent years.

The FDA can force a recall if a company refuses to voluntarily recall unsafe food. Raw Farms has, to date, refused FDA’s voluntary recall recommendation.

“The FDA recommended that Raw Farm voluntarily remove its raw cheese products from sale after they determined it was the likely source of an ongoing E. coli outbreak,” the representatives said. “Raw Farm refused. We have one message for Raw Farm and FDA: get it off the shelves – now. 

“Two people have been hospitalized because of this outbreak, with several more falling ill. More than half of the illnesses were in children aged 3 or younger. This cannot stand. If Raw Farm refuses to take unsafe products off the market, FDA must use its mandatory recall authority and take them to court. A company should not be able to flatly refuse a recall recommendation. That puts consumers health at risk to protect the profits of a corporation.

“FDA must act so consumers are not subject to the whims of corporations that would put their profits over public health. And if mandatory authority needs to be strengthened, the Food Safety Caucus stands ready to tackle this issue at FDA’s request.

“Secretary Kennedy’s connection to Raw Farm and FDA’s lack of action here raise serious questions. At bare minimum, this is a potentially concerning conflict of interest. At worst, Secretary Kennedy is once again playing dangerous games with American’s health. ” 

The U.S. Centers for Disease Control and Prevention urged consumers to consider not eating Raw Farm cheese products.

About E. coli infections
Food contaminated with E. coli may not look or smell bad.

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

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

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

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

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

Mama Grande Tortilla Factory of Mission, TX, is recalling Gorditas de Azucar and Doraditas de Azucar because they may contain undeclared wheat and soy. 

People who have an allergy or severe sensitivity to wheat or soy run the risk of serious or life-threatening allergic reactions if they consume these products.

The recalled products were distributed from Feb. 2 to March 5 to retail stores and wholesale customers in Texas.

The products subject to the recall are:

• Gorditas de Azucar – UPC 860010238134 – All Expiration Dates
• Doraditas de Azucar – UPC 5901234123457 – All Expiration Dates

The products are packaged in plastic bags labeled with the product name and corresponding UPC code on the front of the package.

No illnesses have been reported to date.

The recall was initiated after it was discovered during a U.S. Food and Drug Administration inspection on March 5 that the products were distributed in packaging that did not reveal the presence of wheat and soy allergens. The issue occurred because the allergens were not properly declared on the product label.

Consumers who have purchased these products and have a wheat or soy allergy or sensitivity should not consume them.