Food Safety News

Seven people have been hospitalized in relation to a Salmonella outbreak in Hamilton, Canada.

The Piper Arms Stoney Creek restaurant has been closed by public health officials until further notice. A total of nine people have reported symptoms after eating at the restaurant.

The local public health agency is asking people to report and seek medical attention if they're experiencing symptoms such as diarrhea, fever, nausea, vomiting or abdominal cramps.

After eating there for "wing night" on March 31, Kim Gibson said her sister and brother-in-law, both 50, were "healthy one day and severely sick two days later.”

The Stoney Creek couple faced increasingly severe stomach pains and diarrhea over several days and ended up in two different hospitals, one at Juravinski Hospital with kidney issues and the other at St. Joseph’s Healthcare Hamilton recovering from a salmonella blood infection and myocarditis, a heart condition.

Public health officials report both are out of the hospital now after several days. People confirmed as part of the salmonella outbreak faced most of their symptoms between March 30 and April 5, according to Hamilton Public Health.

Salmonella is a bacteria typically found in raw or undercooked foods including "poultry, eggs, meat and unpasteurized products and can also spread through contaminated produce or improper food handling," the agency said in the release. 

"Salmonella infection typically occurs 6 to 48 hours after exposure and can last several days," it said. "Most individuals recover without treatment; however, young children, older adults and individuals with weakened immune systems may be at higher risk of severe illness."

The agency says people who ate at the Piper Arms Stoney Creek and are experiencing symptoms should:

• Seek medical attention if symptoms are severe or worsening. If you do not have a healthcare provider, call Health811 at 811.
• Stay home while ill to prevent spreading infection.
• Practice good hand hygiene.
• Report your illness to Hamilton Public Health by calling 905-546-2424 ext. 7970.

"Individuals who are not experiencing symptoms should continue to monitor for symptoms and practice good hand hygiene and safe food handling practices," the statement said.

The Stoney Creek location of the company – which has several other locations including in Burlington and Brantford – opened in January, according to a post on the business' Instagram account. It is located at 1786 Stone Church Rd. E.

Public health agents ordered a temporary closure of the restaurant on Monday “to support the ongoing investigation and protect public health.” The agency said it conducted inspections there on Friday and Monday, reviewing food handling and sanitation practices. It also collected food samples for laboratory testing.

Public health said it has not identified anything that needs fixing so far.

"However, the closure allows Public Health to complete the investigation and ensure the premises is operating safely before reopening," said the statement. "The investigation remains ongoing, and no specific food item has been confirmed as the source of illness."

A notice posted on the restaurant's door acknowledges "a reported illness concern,” saying the restaurant is undergoing a "full sanitization" and a review of its food handling procedures.

Scientists have shared more details about a severe and unusual E. coli outbreak that killed three people in France.

In January 2025, an outbreak of hemolytic uremic syndrome (HUS) in adults, caused by Shiga toxin–producing E. coli (STEC) was detected. HUS is a severe complication associated with E. coli infections that can cause kidney failure, brain damage and death.

Domestic food safety practices have hardly changed over a 5-year period, according to the Food Standards Agency (FSA).

Findings come from a report on consumers’ self-reported practices in the home between 2020 and 2025. It covers behaviors related to handwashing, cross-contamination, cooking, chilling, use-by dates, and other topics such as changes made for financial reasons.

7-Eleven brand sandwiches, subs and wraps are being recalled in Canada because of contamination with Listeria monocytogenes.

The products were distributed to 7-Eleven stores in Alberta, British Columbia and Saskatchewan.

The recall was triggered by the company, according to the Canadian Food Inspection Agency.

There have been no reported illnesses associated with the consumption of these products.

For photos of all of the recalled products, click here.

Consumers can identify the recalled products by looking for the following label information.

BrandProductSizeUPCCodes7-ElevenTurkey, Ham & Swiss Sub240 g021401 000468Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenChicken Caesar Wrap205 g621401 010612Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenChicken Caesar Wrap205 g621401 025395Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenEgg, Bacon & Cheddar on English Muffin141 g621401 001535Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenEgg, Sausage & Cheddar on English Muffin170 g621401 008978Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenPizza Sub255 g021401 000505Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenHungryman Sub297 g621401 014504Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenRoast Beef Wedge217 g471101 735380Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenTuna Salad Wedge143 g621401 002136Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenTuna Salad Wedge143 g621401 025364Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 15 BrandProductSizeUPCCodes7-ElevenSpicy Buffalo Chicken Wrap256 g421401 018126Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenSpicy Buffalo Chicken Wrap256 g421401 026114Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenRotisserie Chicken Chipotle Wrap244 g471101 783473Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenHoagie Sub241 g021401 000604Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenJapanese Style Egg Salad Sandwich133 g052548 544454Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 157-ElevenVeggie Wrap237 g052548 544447Best Before 2026 AL 12, 2026 AL 13, 2026 AL 14, 2026 AL 15

About Listeria infections
Food contaminated with Listeria monocytogenes may not look, smell or taste spoiled but can still cause serious and sometimes life-threatening infections. Anyone who has eaten any of the recalled products 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.

Liquid Blenz Corp. of Rockville Center, NY, is recalling all codes of Good Brain Tonic because of Botulism potential. 

The Good Brain Tonic was distributed nationwide in retail stores and via internet sales.

Good Brain is bottled in 16-ounce and 32-ounce Amber bottles with plastic caps. The UPC code for 16-ounce size is 860010984468 and for the 32-ounce size it is 860010984475.

No illnesses have been reported to date.

The Botulism potential was discovered through analysis by the Cornell Food Venture Center and field testing by New York State Department of Agriculture and Markets Food Inspectors.

The Food and Drug Administration has not reported what caused the potential for the contamination.

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. Contaminated food may not look or smell bad.

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.

Three bills under consideration by the state legislature in California could impact food safety nationwide.

With the world’s fourth largest economy, when California passes laws, it helps reshape the marketplace in many if not all states because companies must comply for products they sell in the state, usually meaning that products sold across the country have to be revamped. 

Rising temperatures and heatwaves are expected to have a major impact on serious Salmonella infections, according to scientists.

The Public Health Agency of Canada reports its investigation into a salmonella outbreak linked to pistachios is still active one year since recording the first infection.

In an update April 13, the agency said people are still getting sick with illnesses reported as recently as last month.

The public health office reports that 26 people have been hospitalized, and the number of illnesses is up to 189 since March 2025.

The Canadian Food Inspection Agency has published dozens of product recalls for various brands of pistachios and pistachio-containing products. The recalls span from Dubai chocolate and pistachio cranberry chocolate chunk biscotti to trail mixes and raw kernels.

Canadians are told not to eat pistachios imported from Iran, and the CFIA implemented a ban on imports from the country in September 2025, stating measures would remain in place as the investigation continues.

Illnesses have been reported in six provinces, including 88 in Quebec and 74 in Ontario, along with British Columbia, Alberta, Manitoba and New Brunswick.

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 pistachios or products containing them and developed symptoms of Salmonella infection should 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.

Fish has been connected to two separate outbreaks in the Philippines and Vanuatu.

Media reports on the number of sick people in the Philippines range from 20 to 51.

The City Government of Cadiz reported that some residents fell ill after consuming fish locally known as “aloy” or “tulingan”, which is a type of tuna. Officials in Cadiz asked the public to temporarily avoid consuming these types of fish.

Symptoms include rashes, itching, flushing, and breathing difficulties from improperly handled or stored fish. Once produced, histamine cannot be eliminated by normal cooking or freezing temperatures.

Onset of histamine food poisoning symptoms can range from minutes to several hours following ingestion of the toxin. Typically, the average incubation period before illness is one hour.

The most common symptoms of histamine, also known as scombroid fish poisoning, are tingling or burning sensation in the mouth, facial swelling, rash, hives and itchy skin, nausea, vomiting or diarrhea. They usually resolve within several hours without medical intervention.

Fish samples have been collected for testing. Initial reports suggest fish was transported from Iloilo and sold to local dried fish producers for processing but was later sold as fresh in a local market.

Officials advised people to only buy fish from reputable vendors, ensure it is fresh, properly stored, and cooked and to seek medical attention immediately if symptoms appear.

Ciguatera in Vanuatu
In Vanuatu, 75 ciguatera fish poisoning (CFP) cases have been reported nationally.

According to a situation report by the Vanuatu National Surveillance Unit, four people have been hospitalized but no deaths have been recorded.

From the start of this year, 45 men and 30 women have fallen sick. The 15- to 34-year-old age group is the most affected with 39 cases. Patients were reported across eight islands with almost two-thirds in Efate.

In total, 53 cases have been linked to unspecified other fish with 13 cases connected to reef fish, three to Karosol and two to red fish.  

Ciguatoxin is produced by a type of microalgae that accumulates in some fish that feed on these algae. Larger fish then consume Ciguatoxin-contaminated fish.

Ciguatoxins are not destroyed by cooking, freezing, or canning processes. Symptoms appear within hours of consuming contaminated food and usually last a few days. They include vomiting, diarrhea, muscle weakness, and dizziness. Some people suffer from itching, tingling, or blurred vision; others find cold things hot and hot items cold.

Soo brand Mala Spicy Flavoured Beef Jerky and Pork Jerky are being recalled in Canada because of mold on the products.

The recalled jerky was distributed in Alberta and British Columbia, according to the Canadian Food Inspection Agency. The agency did not post any product photos with the recall notice.

Consumers can use the following label information to determine whether they have the recalled jerky.

BrandProductSizeUPCCodesSooMala Spicy Flavoured Beef Jerky35 g0 65717 66932 24298; 5007; 5023; 5098; 5099; 05099; 5164; 5219; 05219; 5289; 05289; 6035; 06035SooMala Spicy Flavoured Beef Jerky175 g0 65717 06500 14298; 5007; 5023; 5098; 5099; 5164; 5219; 05219; 5289; 05289; 6035SooMala Spicy Flavoured Pork Jerky35 g0 65717 66982 74298; 4332; 5015; 5093; 05094; 5119; 05332SooMala Spicy Flavoured Pork Jerky175 g0 65717 06600 84298; 4332; 5015; 5093; 5119

The number of foodborne outbreaks in Colombia held steady in 2025 but fewer people fell sick in them, according to the National Institute of Health (INS).

The National Public Health Surveillance System reported 661 foodborne outbreaks affecting 7,394 people. The region with the most outbreaks was Antioquia with 96.

A new report from the Centers for Disease Control and Prevention shows that extensively drug resistant Shigella infections are increasing.

The research, published in the CDC's Morbidity and Mortality Weekly Report, covered a sample of Shigella infections from 2011 through 2023. Shigella is transmitted via contaminated food or beverages and through person-to-person contact.

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

Life Plus Style Gourmet LLC
Plainview, NY

In a March 5, 2026, warning letter, the Food and Drug Administration cited significant violations of the Foreign Supplier Verification Program (FSVP) regulation at Life Plus Style Gourmet LLC in Plainview, NY.

During an FSVP inspection from Jan. 27-29, 2026 – with prior inspections in 2022 and 2023 – the FDA found that the company failed to develop, maintain, and follow an FSVP for any of the foods it imports, except for products from one specific supplier in (redacted by FDA).

An analysis of travel-related infections in England has found the odds of getting sick are higher when visiting countries outside Europe on all-inclusive packages.

Having a better understanding of travel-associated infections could help to improve pre-travel advice and support public health actions, which may lead to a reduction in gastrointestinal infections.

Two companies have been fined after two men were killed by faults involving a system used to reduce Campylobacter contamination at a chicken factory in England.

Banham Poultry Ltd and Air Products PLC were sentenced at Norwich Crown Court after the deaths of Jonathan Collins, 34, and Neil Moon, 49, in 2018.

Quick bites from around the food safety arena

1. The Food and Drug Administration (FDA) is continuing to investigate an outbreak of Salmonella Newport infections that has sickened at least 68 people. However, the agency has not yet reported what food it is tracing or what is being tested, nor has it reported the age or location of those affected. The number of people affected rose from 38 at the time the FDA first reported the outbreak.
   The FDA also withheld key information about an outbreak of Salmonella Saintpaul linked to mangoes. Information about states involved, the name of the mango importer, the country where the fruit was grown and the names of all firms involved in the outbreak were redacted from a report on the 2025 incident. Fifty-six people were affected.
2. Testing of raw milk sold from farms in Switzerland has detected E. coli, Listeria, Campylobacter, and Yersinia. The results came from samples from raw milk vending machines across Switzerland. The European nation does impose controls designed to promote regular hygiene and quality standards for raw milk at the bulk tank level, and raw milk cannot be advertised or offered for direct consumption. The vending machines are a way for farms to sell unpasteurized raw milk directly to consumers, but that puts the burden on the buyers to follow instructions for safe handling.
3. Scientists are exploring ways to minimize the risk of exposure to biogenic amines in meals served to children. Amines, including histamine and tyramine, are often present in food, but their concentration increases as hygienic quality decreases. Eleven outbreaks in nursery schools in Spain in 2023 and 2024 were linked to the presence of biogenic amines in chicken served to the children. The scientific committee of the Spanish Agency for Food Safety and Nutrition issued recommendations aimed at reducing microbiological contamination of carcasses in the processing and storage of chicken.
4. In an unusual rapid turnaround, the USDA’s Food Safety and Inspection Service (FSIS) retracted a public health alert issued less than a week previously. The alert flagged elevated levels of lead in Walmart’s Great Value Fully Cooked Dino Shaped Chicken Breast Nuggets. Follow-up testing at the producer’s facility found no elevated levels of lead in the product. The initial result was due to a false positive caused by sporadic lead contamination at the laboratory.

Today's Topic: Fowl plague
The United States is now in its fifth year of playing defense against an outbreak of avian influenza, the most significant threat to global animal health and food security. It has also become the costliest avian influenza response in U.S. history.

And the offense is still winning.

Highly pathogenic avian influenza (HPAI), commonly known as bird flu, is a disease caused by a virus that mainly affects birds but can also affect mammals, including humans.

Scientists have investigated how to minimize the risk of exposure to a compound involved in almost a dozen outbreaks affecting young children in Spain.

Several outbreaks were linked to meals with chicken served to children younger than 3 years old that tested positive for biogenic amines, such as histamine and tyramine.

Oregon State University has launched a new online Quality and Food Safety training series aimed at building practical skills for professionals across the food industry.

The program, offered through OSU’s Professional and Continuing Education (PACE) unit in partnership with its Department of Food Science and Technology, features short modules of about one hour each with no prerequisites. It is designed for QA/QC staff, sanitation and production teams, as well as students and professionals preparing for certifications such as HACCP or PCQI.

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.

Hong Kong has reported a sharp decline in foodborne outbreaks in 2025 compared to the year before, according to recently released data.

The data includes outbreaks related to food premises and businesses that were reported to the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD).