Feed aggregator

‘Dual’ listing for giant meat company delayed until later in 2024

Food Safety News - February 27, 2024 - 12:02am

JBS SA will have to wait until later this year for listings on the Brazilian and New York stock exchanges.

The Brazilian-based JBS SA is the parent company of JBS USA, which it acquired in 2007 when it purchased the assets of Swift & Co and became one of the dominant players in the North American meat and poultry industry. 

JBS SA is the largest meat processing enterprise in the world, producing factory-processed beef, chicken, salmon and pork and selling by-products from processing these meats. It is headquartered in São Paulo. It was founded in 1953 in Anápolis, Goiás. As of 2023, the company had about 500 industrial plants and commercial representations in 24 countries, and its products reach consumers in 180 countries.

The latest delay is the second since JBS SA sought “dual” listing status on the NYSE and its place on the São Paulo-based Brazil Stock Market (BOVESPA).

The delay is to give holders of American depository receipts sufficient time to vote on the “dual” listing transaction.

JBS’s financial plans are opposed by environmental activist organizations like Oxfam, Greenpeace, and the Rainforest Action Network for mostly non-financial reasons.  Those groups have, in turn, been pressuring elected officials who’ve questioned the “dual” listing with the U.S. Securities and Exchange Commission.

In 2007, JBS purchased Swift & Company in a U.S. $1.5-billion, all-cash deal. The acquisition made the newly consolidated JBS Swift Group the largest beef processor in the world. Additional assets were added a year later when  JBS purchased Smithfield Foods’ beef operations for $565 million. Also, they announced in 2008 its intention to buy National Beef Packing Company for $560 million. In 2009, JBSW USA acquired 63 percent of Pilgrim’s Pride poultry.

Access to U.S. equity markets by JBS SA has been anticipated since its dramatic entry into the North American market.

JBS USA is headquartered in Greeley, CO.

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Belgium deals with more complaints about food sold online

Food Safety News - February 27, 2024 - 12:01am

The Belgian food agency officers have investigated more than 450 complaints about websites or social media profiles selling food in the past two years.

Inspectors at the Federal Agency for the Safety of the Food Chain (FASFC) found that, in most cases, the seller was not registered. Authorization from the agency is required as people who sell food online are part of the food chain and are responsible for the safety of their products.

There were 240 complaints recorded in 2022 and more than 210 in 2023. This is up from 170 in 2021. Some complaints involved homemade food products, such as baked goods and prepared meals, sold through social networks such as Facebook Marketplace.

Consumers often asked if the person or company offering food online was known to FASFC. Over the past two years, a third of complaints related to this issue. In the majority of cases, it was found that sellers were not registered with FASFC.

Food is increasingly offered via the internet and social media, which is why FASFC has inspectors specializing in e-commerce.

Ensure the seller is registered
As well as it being legally necessary to make FASFC aware of online food-selling activities, it also helps the agency react quickly to an incident. If consumers become ill or have an allergic reaction, FASFC must be able to determine where the problem is in the food chain so it can be contained as much as possible.

It is not prohibited to sell food through Facebook Marketplace or other platforms, but specific steps must be followed. These include registering as a self-employed person to be given two numbers and then registering operations with FASFC. Depending on planned activities, a visit from FASFC may be required before approval is granted. There is a fee, and other services may be invoiced, such as visits linked to a re-inspection.

FASFC, also known as AFSCA and FAVV, said consumers should be able to find sufficient information about a company, such as its name and address, contact details, and operating number on its online website or social media page.

The agency added that suspicious sellers often only want to communicate via private channels like Messenger or WhatsApp. The company number is the best way to ensure the seller is known to Belgian authorities.

David Clarinval, Minister of Agriculture, said: “It is essential to ensure that food sold online is as safe and compliant as products offered through traditional channels. Online sales are gaining importance and food safety must always be guaranteed. In addition, effective controls contribute to fairer competition between different suppliers.”

Food safety culture
FASFC also recently held a meeting with its scientific and advisory committees. The annual event’s theme focused on the concept of food safety culture.

Several professors from the University of Ghent, Rebeca Fernandez, a representative of FoodDrinkEurope, and three Belgian companies presented at the meeting.

Belgium holds the rotating presidency of the Council of the European Union from January to June 2024. Food safety culture will also be the theme of a meeting of the Heads of Food Safety Agencies in June and of the international symposium of FASFC’s scientific committee.

Herman Diricks, FASFC CEO, said the importance of food safety culture should not be underestimated.

“It is not just a list to check off, but an intrinsic element of corporate culture. For each employee, whatever their function, but also whatever the size of the company. I am convinced that a good corporate culture can limit incidents as much as possible and prevent them from turning into a crisis.”

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The Litigated Dish: Incubation periods for foodborne infections

Food Safety News - February 26, 2024 - 12:05am

— COMMENTARY —

I think I’ll talk about Salmonella in my next few posts. Wondering why? Well, I recently discovered that the search volume — or the number of monthly searches — for “Salmonella” is nine times greater than that of “foodborne illness.” The more you know.

Of the 165,000 monthly Google searches related to Salmonella, one of the most frequently asked questions is, “Are Salmonella symptoms immediate?” A question worth exploring.

Let me introduce you to a key phrase in my world — the world of food safety: incubation period. The incubation period is the time it takes for a person to become ill (i.e., develop symptoms) after consuming a contaminated food product. Different pathogens have different incubation periods.

For Salmonella, the incubation period typically ranges from 12 to 36 hours, though it can be as short as 6 hours or as long as one or two weeks. This relatively short incubation period stands in contrast to Listeria, another bacterium, which has an extremely variable incubation period spanning from 3 to 70 days. Hence why I often advise my clients that what made them sick might not be the last thing they ate before symptoms appeared; it is more likely something they consumed 12+ hours, or even a few days, ago, unless it’s Staph food poisoning.

To give you all a better understanding of incubation periods, I’ve created a handy table. I hope you find it helpful.

PathogenBacteria, virus, or parasite?Typical incubation periodBotulism (C. botulinum)Bacteria12 to 36 hoursCampylobacterBacteria2 to 5 daysCyclosporaParasite~1 weekC. perfringensBacteria6 to 24 hoursEscherichia coli (E. coli)Bacteria3 to 4 daysHepatitis AVirus2 to 4 weeksListeriaBacteria3 to 70 daysNorovirusVirus12 to 48 hoursSalmonellaBacteria12 to 36 hoursShigellaBacteria1 to 2 daysStaphylococcus aureusBacteria30 minutes to 6 hoursVibrio spp.Bacteria1 to 3 days

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Outbreaks hit record high in France in 2022

Food Safety News - February 26, 2024 - 12:03am

France reported a record high number of foodborne outbreaks in 2022, according to recently released data.

Notified outbreaks were at their highest since the start of surveillance in 1987 and continued the upward trend observed before the COVID-19 pandemic.

In 2022, 1,924 outbreaks were declared, affecting 16,763 people, of whom 643 went to hospital, and 17 died, said Santé publique France.

For 376 outbreaks, a pathogen could be confirmed in the food or in at least one sick person. A pathogen was suspected without microbiological confirmation for 1,260 outbreaks. For 288 outbreaks, no infectious agent was identified or suspected.

Confirmed incidents
As in previous years, the most frequently confirmed pathogen was Salmonella with 158 outbreaks. Sixty two were Salmonella Enteritidis, 15 were Salmonella Typhimurium and five were monophasic Salmonella Typhimurium. For 66 outbreaks, the serotype was not known. Other serotypes included Virchow, Ajiobo, Derby, Dublin, Litchfield, Mikawasima, Napoli, Stanley, and Venaziana.

Confirmed Salmonella outbreaks were responsible for 975 illnesses and 165 hospitalizations. For 39 percent of these outbreaks, consumption of eggs or egg products was suspected as the source of infection.

Bacillus cereus caused 57 outbreaks with 1,486 illnesses, Staphylococcus aureus caused 24 with 508 cases and Clostridium perfringens caused 20 outbreaks with 487 patients.

Campylobacter caused 60 confirmed outbreaks with 321 cases and eight outbreaks were due to histamine with 49 patients. Nine outbreaks were because of E. coli and seven Shiga toxin-producing E. coli (STEC). Shigella, Yersinia enterocolitica, and Trichinella all caused three outbreaks while Clostridium botulinum was responsible for two outbreaks.

Outbreaks with suspected pathogens
The most common suspected pathogens were Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens. They were mainly associated with consumption of mixed food or cooked meals. For these three pathogens, the number of patients was 7,062 and 129 hospitalizations.

Salmonella caused 74 outbreaks with 369 cases and histamine caused 49 outbreaks with 292 cases. E. coli was linked to 11 outbreaks and STEC to 17. Ciguatera was behind 10 outbreaks, three were because of mushrooms and one each to Listeria and Dinophysis, which causes Diarrhetic Shellfish Poisoning.  

Consumption of shellfish was the cause of 39 percent of confirmed or suspected viral outbreaks. A winter increase in outbreaks caused by enteric viruses, mainly norovirus, is seen annually.

Between 2021 and 2022, the share of outbreaks following family meals decreased, while outbreaks following eating out at restaurants increased. Salmonella is the pathogen most often confirmed or suspected during family meals. Outbreaks linked to caterers, school canteens or company restaurants, were mainly due to Bacillus cereus and Staphylococcus aureus.

For a third of confirmed or suspected outbreaks, suspected foods were multiple or composed of various ingredients such as mixed salads or sandwiches. Other sources included meat, fish, poultry and dairy products.

One or more corrective measures were put in place by authorities in almost 600 outbreaks occurring in commercial settings. A dozen product withdrawals or recalls were carried out after outbreaks.

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FDA warns Wisconsin importer to come into compliance with federal law

Food Safety News - February 26, 2024 - 12:00am

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

_____________________________________________________________________________________________________-__

Indian Groceries and Spices Inc.
Oak Creek, WI

In an Oct. 18, 2023, warning letter the Food and Drug Administration outlined details of a June 26, 2023, to July 21, 2023, Foreign Supplier Verification Program (FSVP) inspection of Indian Groceries and Spices, Inc. located at 2025 W. South Branch Blvd., Chicago, IL 60646. The agency also conducted an inspection on September 1, 2021. 

These inspections were conducted to determine compliance with the requirements of section 805 of the Federal Food, Drug, and Cosmetic Act (FD&C Act) (21 U.S.C. 384a) and the implementing FSVP regulation in 21 CFR part 1, subpart L.

The FSVP regulation requires that importers perform certain risk-based activities to verify that human and/or animal food they import into the United States has been produced in a manner that meets applicable U.S. food safety standards. 

During the most recent inspection, the FDA found that the company is not in compliance with the requirements of 21 CFR part 1, subpart L for the foods it imports. Because of these significant violations, the company is not in compliance with section 805 of the FD&C Act.

At the conclusion of the FSVP inspection, our investigator provided company officials with a Form FDA 483a FSVP Observations. The agency has not received a response to the Form FDA 483a issued on July 21, 2023.

Significant violations of the FSVP regulation are as follows:

1. You did not develop, maintain, and follow an FSVP as required by section 805 of the FD&C Act and 21 CFR §1.502(a). Specifically, you did not have an FSVP for any of the foods you import, including the following foods:

  • Whole Cumin Seeds manufactured by (redacted by FDA)
  • Extra Hot Chili Powder manufactured by (redacted by FDA)
  • Green Mung Bean (Split Huskless) manufactured by (redacted by FDA)

To read the full warning letter, click here.

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Hepatitis A exposure promotes warning for customers of Pennsylvania Cracker Barrel

Food Safety News - February 25, 2024 - 7:24pm

The Erie County Health Department in Erie, PA, has identified a case of hepatitis A in a restaurant worker.

The employee works at Cracker Barrel, which is located at 7810 Interstate Dr. in Summit Township. Customers who ate or drank at the restaurant or ordered or delivered take-out from Jan. 30 through Feb. 21 are asked to watch for symptoms of hepatitis A. 

Symptoms can take two to seven weeks after exposure before they start to appear. They include fatigue (tiredness), loss of appetite, nausea, stomach pain, diarrhea, dark urine, joint pain or jaundice (yellowing of the skin or eyes). The symptoms can last from a few weeks to several months. If they appear, health officials urge you to seek medical attention. 

The health department advises dine-in and take-out customers from Feb. 10 to 21 to get the vaccine for hepatitis A as soon as possible because they may have potentially been exposed. 

The restaurant is following cleaning and employee health guidelines provided by corporate and the health department, according to officials. 

The contagious liver disease spreads through person-to-person contact or by eating contaminated food or drinks. Anyone with questions can call the Erie County Health Department at 814-451-6707 or, if outside the county, Pennsylvania Department of Health at 

877-724-3258. Restaurant staff is asked to contact management for guidance.

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Enhancing Food Safety: The Superiority of HOCl over quats in the food service industry

Food Safety News - February 25, 2024 - 12:03am

— OPINION —

By Francine L. Shaw

The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses. In comparison to quaternary ammonium compounds (quats), HOCl offers several advantages that make it a preferred choice for maintaining food safety standards.

Norovirus outbreaks, commonly experienced on cruise ships and in foodservice settings, have highlighted the importance of robust sanitization methods. HOCl has proven effective in eradicating viruses and pathogens, including Norovirus, Hepatitis A, Salmonella, and Listeria. Its successful implementation on Norwegian Cruise Lines during the pandemic showcased its ability to mitigate outbreaks. According to the CDC’s website, NCL is one of two US based cruise lines that have not had a norovirus outbreak since their implementation of hypochlorous acid. 

A NoroStatstudy highlights the increasing danger of the highly contagious virus, recording 519 outbreaks from August 1, 2023, to January 15, 2024 – marking a significant uptick from the previous year. The necessity for proactive interventions to contain its transmission is apparent. 

Hepatitis A cases are also on the rise in foodservice settings, underscoring the necessity for preventive strategies. As of February 2, 2024, there have been 44,779 confirmed cases of the virus, leading to hospitalization in approximately 61% of cases (around 27,342 hospitalizations). Tragically, 421 individuals have lost their lives. Since the initial outbreak in 2016, 37 states across the country have reported cases to the CDC. Of course, all of this is preventable with a vaccine. The infectious nature of Hepatitis A amplifies the importance of stringent hygiene practices. HOCl’s capacity to combat a wide range of pathogens, along with its safety profile, makes it a reliable choice for sanitization in foodservice establishments. 

The usage of hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing the risk of foodborne illnesses. In comparison to quaternary ammonium compounds (quats), HOCl offers several advantages that make it a preferred choice for maintaining food safety standards, including that it’s more potent than bleach and effective at killing a variety of pathogens, is safe to use on and around foods, is eco-friendly, and is compliant with CDC, FDA, and EPA regulations.

Salmonella outbreaks have affected hundreds in recent months, emphasizing the critical role of effective sanitization protocols. HOCl has emerged as a promising sanitizer due to its efficacy in reducing pathogens like E. coli, Salmonella, and Listeria. Its ability to target pathogens on various surfaces and produce items enhances food safety measures.

Produce requiring a “kill step” highlights the critical need for ensuring food safety in the supply chain. Unlike other food items that undergo cooking or pasteurization processes, fresh produce lacks a definitive step to eliminate pathogens. By implementing a kill step for produce, such as washing with sanitizing agents like HOCl, the potential risks associated with microbial contamination can be significantly reduced. This proactive approach aims to eradicate harmful pathogens like E. coli, Salmonella, and Listeria present on fruits and vegetables, minimizing the likelihood of foodborne illnesses. Incorporating a kill step for produce not only enhances consumer safety but also prolongs the shelf-life of fresh items, ensuring that they are safe for consumption and meet stringent food safety standards.

Applying HOCl as a no-rinse sanitizer for produce, meat, poultry, and seafood in restaurants prolongs the shelf-life of food items by effectively reducing bacteria and pathogens present on the surfaces. Its versatility and efficiency make it a valuable asset in maintaining high standards of food safety.

In comparison to quats, which have been widely used in the food service industry, HOCl offers an improved safety profile and effectiveness against a broader spectrum of pathogens. The growing concerns regarding quat exposure and potential risks associated with their usage have spurred a shift towards safer and more efficient sanitization methods like HOCl.

Food irradiation is a process that involves using ionizing radiation to treat food. This innovative method helps enhance food safety and extend its shelf life by reducing the presence of microorganisms and insects. Comparable to pasteurization for milk and canning for fruits and vegetables, irradiation plays a vital role in ensuring the safety of food for consumption. The Food and Drug Administration (FDA) oversees the regulation of radiation sources used in food irradiation. Approval for the use of radiation on food is granted by the FDA only when it is determined to be safe.

The implementation of advanced technologies like IoT monitoring, supply chain traceability, and AI risk prediction further enhances the efficacy of HOCl in ensuring food safety. By embracing innovative tools and following strict protocols, food establishments can navigate challenges and prioritize consumer trust by offering safer and more resilient services.

In conclusion, the benefits of using HOCl in the food service industry are clear. Its ability to combat a wide range of pathogens, reduce the risk of foodborne illnesses, and enhance food safety practices positions it as a superior choice for sanitization. By leveraging the advantages of HOCl and integrating technological innovations, stakeholders can elevate their food safety standards and foster a healthier environment for consumers.

Francine Shaw

About the author: Francine L. Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety,  co-founder of My Trusted Source, author of “Who Watches the Kitchen?”, and a successful entrepreneur, and speaker who spent 30+ years working in the foodservice industry. Her career has included performing services (operating partner, corporate/private trainer, health inspector, third party inspector, adjunct professor) in various sectors of the foodservice industry. She has written hundreds of articles for national trade magazines and appeared on the BBC World Series Radio, and iHeart Radio as a food safety expert. 

Publisher’s Platform: What’s up with Raw Milk Cheese and E. coli

Food Safety News - February 24, 2024 - 11:00am

As of February 16, 2024, a total of 10 people infected with the outbreak strain of E. coli have been reported from four states – California, Utah, Colorado and Texas. Illnesses started on dates ranging from October 18, 2023, to January 29, 2024. Of 9 people with information available, 4 have been hospitalized and 1 developed hemolytic uremic syndrome, a serious condition that can cause kidney failure. No deaths have been reported.

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 8 people interviewed, 6 (75%) reported eating RAW FARM LLC brand raw cheddar cheese. This percentage was significantly higher than the 4.9% of respondents who reported eating any raw milk cheese in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating RAW FARM LLC brand raw cheddar cheese.

CDC advises people not to eat, sell, or serve RAW FARM brand raw cheddar cheese while the investigation is ongoing. Recalled Raw Cheddar blocks and shredded cheese products. Sold at retailers nationwide – Original Flavor: all sizes of blocks and shredded packages and Cheddar with added Jalapeño Flavor: all sizes of blocks and shredded packages.

Here is bit(e) of history:

Organic Pastures Dairy Company (OPDC) & Raw Farm LLC – Started OPDC in 2000 – Changed name to Raw Farm LLC in 2020

Organic Pastures Dairy Company Recalls and Outbreaks:

2023 Raw Farm LLC Recalls and Outbreaks:
May 2023 Campylobacter Raw Milk Recall
August 2023 Salmonella Cheese Recall 

October 2023 Salmonella Raw Milk Outbreak and Recall:
San Diego County—12 illnesses 
Orange County—7 illnesses 

Hong Kong informs on 2023 food incident monitoring

Food Safety News - February 24, 2024 - 12:03am

The number of food incidents potentially affecting Hong Kong increased in 2023, according to the Centre for Food Safety (CFS).

The Food Incident Surveillance System (FISS) monitors issues outside Hong Kong that could potentially affect local food safety.

In 2023, CFS detected 3,500 food incidents through the FISS compared to 2,500 notices in 2022. The agency investigated the availability of implicated products locally by reviewing import records, coordinating with relevant authorities, and conducting checks with local traders.

There were 567 incidents that required follow up action. They involved chemical, microbiological, and physical hazards as well as other issues such as incorrect date labeling.

Hazard type
The majority of alerts were related to chemical and microbiological hazards, which accounted for 41 percent and 31 percent, respectively. Chemical hazards cover excessive use of food additives, toxins, and undeclared allergens, while microbiological hazards include Listeria, Salmonella, and E. coli. Physical hazards, such as plastic, glass or metal foreign bodies, were behind 14 percent of reports.

Risk management measures included stopping the sale of affected products, initiating recalls, intensifying surveillance, and suspending imports.

CFS also uses the International Food Safety Authorities Network (INFOSAN) and the European Union’s Rapid Alert System for Food and Feed (RASFF).

One example of the system working was a raw milk cheese recalled in France in December 2023 due to possible contamination with Shiga toxin-producing E. coli (STEC).

By conducting local sales checks at the import and retail levels, CFS verified that the affected product had been imported to Hong Kong. The agency instructed the importer to halt sales, remove products from shelves, and conduct a recall. A press release was also issued to advise the public not to consume the affected products. 

Oyster concerns
Meanwhile, CFS has ordered the import of raw oysters produced by Earl Huitres Geay in France to be suspended. The agency told industry to stop using or selling the products concerned.

CFS was notified by the Centre for Health Protection of the Department of Health of two food poisoning patients who ate raw oysters at two restaurants. Investigations at the outlets found they had sold oysters produced by Earl Huitres Geay. 

CFS said it will inform the French authorities and take appropriate action to safeguard food safety and public health.

A similar situation occurred in 2023. Raw oysters produced by Earl Huitres Geay were stopped from entering Hong Kong in January after a link to three illnesses. Measures were lifted in March 2023.

Earlier this month, officials in Hong Kong inspected various licensed food premises to ensure that raw oysters were stored at the proper temperature.

Raw oysters ready for immediate consumption need to be kept in a refrigerator separated from other food items at a temperature between 0 and 4 degrees C (32 to 39.2 degrees F). If a breach of these conditions is found, officers can issue verbal warnings, warning letters, and cancel the license of the premises.

“The FEHD has launched a series of operations since Jan. 31 and stepped up inspections in various districts. Health advice was also given, and food safety pamphlets were distributed to operators and staff of food premises regarding the proper way of storing and handling raw oysters,” said a spokesman for the Food and Environmental Hygiene Department (FEHD).

Vulnerable groups, such as pregnant women, young children, the elderly and people with weakened immune systems are advised to avoid eating raw oysters.

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Child labor continues to fuel America’s big meat businesses

Food Safety News - February 23, 2024 - 12:05am

Another contract cleaning service for the food sector, especially the meat industry, has been caught with child labor violations. The frequency of child labor in the industry surfaced last year when 13 meat plants in eight states contracting with Packers Sanitation Services paid fines totaling $1.5 million for putting children in critical and often dangerous food safety jobs.

The latest violation has the Department of Labor asking a federal court for a nationwide temporary restraining order and injunction against Fayette Janitorial Service LLC – operating as Fayette Industrial – to stop the Tennessee-based company from illegally employing children. At the same time, the department continues its investigations of the company’s labor practices.

Filed by the department’s Office of the Solicitor in the U.S. District Court for the Northern District of Iowa, the request for a restraining order is prompted by investigations by the department’s Wage and Hour Division. Investigators discovered Fayette employed children to clean and sanitize spaces and equipment during overnight shifts to fulfill sanitation contracts at a Perdue Farms plant in Accomac, VA, and at Seaboard Triumph Foods LLC in Sioux City, IA,

The Fair Labor Standards Act bans children younger than 18 from working in dangerous occupations, including most jobs in meat and poultry slaughtering, processing, rendering, and packing establishments.

In its filing, the department alleges Fayette employed 15 children, hired as young as 13 years old, in Virginia and at least nine children in Iowa on its overnight sanitation shifts. Minors were used to clean dangerous kill floor equipment such as head splitters, jaw pullers, meat bandsaws, and neck clippers. At least one 14-year-old at the Virginia facility suffered severe injuries while employed by Fayette.

“The employment of children in hazardous occupations is an egregious violation of the Fair Labor Standards Act that should never occur,” said Solicitor of Labor Seema Nanda. “The Department of Labor continues to use every available legal resource to protect workers and end child labor violations. We are working diligently with other federal agencies to combat child labor exploitation nationwide.”

“Federal laws were established decades ago to prevent employers from profiting from the employment of children in dangerous jobs, yet we continue to find employers exploiting children.” said Wage and Hour Division Administrator Jessica Looman. “As we’ve unfortunately seen in this case, employers’ violations of federal child labor laws have real consequences on children’s lives. Our actions to stop these violations will help ensure that more children are not hurt in the future.” 

Fayette Janitorial Service LLC of Somerville, TN, provides contract sanitation and cleaning services for meat and poultry processing facilities, including Perdue Farms and Seaboard Triumph Foods, in 30 states and employs more than 600 workers. 

The Department of Labor’s investigations into Fayette are ongoing. In February 2023, the department announced the creation of an Interagency Task Force to Combat Child Labor Exploitation to align better federal efforts to protect children from exploitative situations in the workplace.

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FSA survey assesses food product compliance

Food Safety News - February 23, 2024 - 12:03am

Findings from the testing of food products for authenticity, contaminants, and allergens have been published by the Food Standards Agency (FSA).

The survey is targeted to areas of potential risk and where sampling is needed to inform FSA policy and science. It took place in October 2022 and included products from a typical food basket, plus a range of other items. A total of 1,215 food samples from 28 different commodity types were tested.   

Food samples were bought from national supermarkets and smaller independent retailers in England, Wales, and Northern Ireland, with some purchased online. They were tested for undeclared allergens, contaminants, adulteration, composition, or incorrect labeling.

Samples were analyzed by public analysts, who examined food and feed to check their compliance with relevant laws. They reported 81 percent as satisfactory. The compliance rate for the basket of foods was 86 percent, and 75 percent for surveillance samples. Packaged breads had the lowest compliance rate of the basket of food commodities.

Food samples purchased from small firms were 75 percent compliant, meaning that one in four was unsatisfactory. Samples bought online had a pass rate of 76 percent.

Allergens and authenticity
Undeclared allergens were found in 16 percent of samples tested for allergens, making one in six potentially dangerous to those with food allergies.

Highlighted issues included undeclared allergens in some African spices and prepacked food for direct sale (PPDS). Of 267 food products, 27 percent of African spices tested contained undeclared peanut protein, and 17 out of 47 prepacked foods for direct sale had allergens without the correct labeling.

In one pork sausage sample from a small business, 13 percent of sheep DNA was detected as well as pig, but the ingredients list did not mention sheep-derived ingredients.

Authenticity testing was carried out on 437 samples. Four of 30 oregano samples showed the presence of a leaf other than oregano in proportions ranging from 10 to 25 percent. Three were olive leaves. Insect fragments and a small piece of synthetic fiber were also found. One sample had high lead levels, but there is no set limit for lead in dried oregano.

Four of 36 olive oils did not meet compositional requirements, and another five had labeling irregularities. Ten percent of basmati rice samples were adulterated with non-basmati or no approved basmati varieties in one case. One packaged sliced turkey sample contained chicken DNA not declared on the pack. One sample of tinned pork, not produced in the UK, contained an estimated 1 to 5 percent beef, which was not listed on the label.

Providing data on contaminants
Allergens were detected in three samples of vegan ice cream. A total of 66 “free from” products were tested, and higher than permitted gluten levels were found in one sausage sample. A range of 46 plant-based meat substitutes, such as burgers, sausages, and meat pieces, were checked for the declared protein content, and there was an 87 percent compliance rate. 

Edible insect samples were purchased from online suppliers, and all 40 were satisfactory for the heavy metals tested. Two kelp samples had notable levels of inorganic arsenic. Significant levels of iodine were detected in 55 percent of the 45 marine algae samples. 

Of 89 nutmeg, turmeric, and oregano samples tested for mycotoxins, 9 percent had levels above the regulatory limits. These were mainly ground nutmeg.

Professor Rick Mumford, deputy chief scientific advisor and director of science, research, and evidence at the FSA, said: “This survey is designed to help local authorities target their food safety inspections to use their resources more effectively to protect consumers better.

“We have also made available some funding for local authorities in England and Northern Ireland to sample pre-packaged foods and spice blends for allergens for direct sale following the survey results. We will continue to carry out targeted surveillance programs to identify and find emerging risks within the UK food system to help ensure the safety of consumers.”

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Food aid linked to illness in the Philippines

Food Safety News - February 23, 2024 - 12:01am

Distributed food aid is suspected to be behind more than 200 people falling sick in the Philippines.

Agusan del Sur health officials said 216 people had been treated in the hospital earlier this week with symptoms such as vomiting and stomach aches.

The incident is being treated as food poisoning based on the symptoms of patients taken to different medical centers. The majority of people have now been discharged, and none are believed to be seriously sick.

Suspected food came from the Philippine Red Cross (PRC). The agency has been helping thousands of people affected by flooding and landslides in Mindanao. Local media reported meals included chicken liver, egg, and rice.

Red Cross response
PRC has suspended the hot meals program in the province while an investigation into the cause of the incident is ongoing.

“The welfare of the people is of utmost concern to us, and we are doing everything we can to ensure that every individual taken to the hospital is out of harm’s way as soon as possible. We will wait for the results of the ongoing investigation and extend our support to the authorities. PRC remains transparent and will closely coordinate with the local government on this serious matter,” said a PRC statement.

PRC said it was one of several groups providing hot meals in Agusan del Sur. It has served about a thousand residents per day since January.

Testing of stool samples from patients, food, and drinking water has been undertaken, with results pending.

PRC has distributed water and almost 24,500 hot meals to flood victims and sent 248 volunteers to assist in relief efforts and conducting first aid sessions and training on hygiene.

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Michael Parnell’s Habeus motion is now before the 11th Circuit Court of Appeals

Food Safety News - February 22, 2024 - 12:06am

Ten years after a jury trial convicted him of 31 charges, resulting in a 20-year federal prison sentence, peanut broker Michael Parnell, 65, has filed his opening brief in his appeal of that conviction and sentence with the U.S. Court of Appeals for the 11th Circuit in Atlanta.

In the brief, his attorney, Elliott Harding of Charlottesville, VA, says one of the issues “is novel and warrants oral argument.”   

Parnell’s company, P.P. Sales, transported peanut products from the Peanut Corporation of America (PCA) plant in Blakely, GA, to Kellogg’s. After a nationwide Salmonella outbreak — that sickened at least 700 and killed 9 — the submission of false salmonella testing by PCA was discovered, resulting in several convictions, including Parnell’s.

He is currently incarcerated in the low security lockup at the federal prison at Butner, NC.

Parnell’s conviction and sentence imposed by the trial court were also “affirmed” on appeal by the 11th Circuit in 2018, and the Supreme Court decided then not to hear it. His Habeas Corpus, or Motion 2255, was filed in late 2019 to vacate his sentence. However, the trial court, the U.S. District Court for the Middle District of Georgia, last year denied Parnell’s Habeas motion.

This current appeal to the 11th Circuit was made on May 26, 2023, and on Jan. 10, 2024, the appellate court issued a certificate of appealability for two issues. Harding’s new 68-page brief filed on Feb. 20 makes Parnell’s best arguments.

Early in the Parnell brief, it claims the district court “erred in determining that Michael Parnell could not establish a presumption of jury prejudice based on adverse publicity..”

The brief says reports about the “700 illnesses and nine deaths were  prejudicial to all defendants, but especially Michael Parnell because Kellogg’s was not associated with the products linked to any reported deaths.”     

It says his trial attorney, Edward Tolley, “knew this, yet failed to move for a change of venue” either before trial or once it came out that some jurors had pre-trial knowledge of the deaths.  All the attorneys, defense, and prosecution agreed that the salmonella deaths would not be brought up at the trial.

“Ultimately, eleven prospective jurors revealed pre-trial knowledge of the alleged deaths, and two made it on to the final jury, jurors 37 and 84,” the brief says.  

“Empaneling these jurors was reversible error, but it compounded when at least one of the twelve jurors learned of the allegations from others before trial, and another three of twelve learned after the trial began. Allowing the case to remain in Albany fostered an atmosphere of pervasive media coverage and preconceived notions that could not be refuted, distinguished, or mitigated at trial.”

“It was impossible to rehabilitate jurors by having them state they could set aside extrinsic information.  Even if they could, Jurors 4, 10, and 12 could not be questioned about what impact such information would have on their ability to decide the case because they learned of it during the trial from other jurors,” it added.

“Prospective Juror 26 stated he heard “the talk was people got sick and died from it” on the first morning of jury selection,” Harding writes.

“Tolley knew the extrinsic information was uniquely prejudicial to Mr. Parnell,” the brief continues. “He knew prospective jurors were aware of the information. He claimed he intended to strike jurors who knew these details, but he did not ask questions concerning pretrial knowledge to most of the venire and never moved for a change of venue.”

Harding writes that “Tolley maintained an erroneous belief that jurors could be rehabilitated if they “agree that they can put any prejudice aside and render a verdict based only on the evidence as it comes from the witness stand.” 

In addition to tainted jurors, the Parnell brief argues the PCA criminal prosecutions should have been moved out of the Middle District of Albany because public opinion blamed the salmonella outbreak damaged the peanut industry.

The appellate brief describes the climate where jurors were picked this way: 

“Everyone in Albany wanted to be distanced from the case. They considered it “toxic.”  While one venire-person wanted to “exact a pound of flesh,” another wanted to “fry” the defendants. Another was excused for cause and acknowledged that “If I didn’t live in Blakely and hadn’t seen all this and everything, it probably be a little different story, but living there in Blakely with all the talk going on and all, it would be pretty hard for me, I think, to get over that.”

Another said his co-workers told him the defendants “should be held responsible for the deaths.” A prospective juror’s wife told him: “[T]hey ought to hang somebody for doing that.” Another personally executed her store’s recall of affected peanut butter and saw the corporate memo.”

In conclusion, Mr. Harding, on behalf of his client, “ respectfully requests for this honorable Court to HOLD that the district court erred when it found that he could not establish a presumption of prejudice, HOLD that he did establish of prejudice, HOLD that his counsel was ineffective for failure to move for a change of venue in violation of his Sixth Amendment right to effective assistance of counsel, ORDER that the district court’s judgment and order dismissing his motion to vacate his sentence and conviction be reversed, vacated, and remanded, ORDER that his conviction and sentence be vacated, and ORDER any further relief that this Court may deem reasonable and appropriate.”

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Two agencies share the journey of using digital in food control systems

Food Safety News - February 22, 2024 - 12:03am

Two examples showing the benefits and challenges of agencies moving from paper-based to digital systems have been published by the UN Food and Agriculture Organization (FAO).

The first covers how the country of Georgia developed a digital system for food control data.

The National Food Agency used to receive control results from the regions on spreadsheets and text files. Collection of the data was ineffective, cumbersome, and prone to mistakes. Authorities experienced problems receiving timely data throughout the supply chain, including information on registrations of food businesses, inspection results, and other relevant food safety data. This impacted the understanding of Georgia’s food safety situation and food control development.

A digital system to modernize data acquisition began in 2017 in the capital, Tbilisi, and has since expanded to the whole country. It is being further developed to include more information from the food chain, permitting detailed analyses of food safety and food control effectiveness.

Need to evolve systems
Food control inspectors were equipped with portable tablets and printers, which permitted onsite electronic documentation of the inspection results, handing over a printout to the business and instant data transfer to the National Food Agency’s online database.

The software program scores businesses based on data, including food type, activity, and compliance history. It also contributes to risk-based planning of food control activities.

Digital systems allow real-time assessment of food safety compliance levels, can help establish baselines and trend analyses, and enable targeted actions to respond to food control results. A well-functioning system can provide results from several food safety aspects and show where there is room for improvement.

Georgia decided in 2015 to develop a digital system because of obstacles in registering food firms, shortcomings in handling control data, and a lack of an overall view of the food safety situation in the country. The first task was identifying active food companies from different authority registers to include them in the National Food Agency’s online database.

Some issues include financing the development of the digital system. As the program is not optimal for expanding data collection to include all food control data, it must be upgraded. While the system could meet initial objectives, the need for advanced data collection meant the software was not as flexible and helpful as required. Building such a system is a complex and time-consuming task. Step-by-step integration allows testing of features and more effective improvement.

Authorities want to continue using and developing the system, but future upgrades depend on available resources. Foodborne outbreak data and incidence of infections will be included as soon as the IT program and resources allow. Sampling data has already been collected, but laboratory results have not yet been integrated into the system.

Barcelona’s experience moving from paper to digital
The second example is from the Public Health Agency of Barcelona (ASPB). The agency found previous paper-based inspection procedures lacked harmonization and was leading to inefficiencies and inconsistencies, so it moved to a digital system in 2021 for onsite inspections of retail sites.

The past system didn’t ensure that officers assessed the same aspects in each inspection or took the same enforcement measures in equivalent risk situations. The digital inspection tool enables non-compliance collection, information about official samples taken for laboratory analysis, and pictures to be attached to inspection reports. It also increases the consistency of the process.

Results of inspections are shared with food businesses in a standardized format, with deadlines to correct any non-compliance. Inspection results are stored in the cloud-based servers of the ASPB and further analyzed for better monitoring and continuous improvement of the control system.

The current checklist considers up to 228 non-compliances in four areas. The system offers binary options to assess compliance, and officers cannot proceed with the inspection until all non-compliances are marked as detected or undetected. Non-compliances are scored based on risk, and an algorithm calculates a compliance score for each section.

Development of the digital tool took time and included pilot and validation tests. A lack of smartphones to support the digital tools and internet connection in food establishments caused problems, but the application was updated so it could also be used offline. It must also be flexible to adapt to future food safety law amendments.

Some officers were not confident using digital tools. The ASPB distributed educational material among officers, simulated inspections, offered expert support during inspections, and promoted informal feedback. The agency also met with all food business associations in Barcelona to explain the revised inspection process. Several other local authorities have adopted the digital inspection tool, which is being expanded to other provinces of Catalonia.

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EU report shows the impact of reduced antibiotic use

Food Safety News - February 22, 2024 - 12:01am

According to a multi-agency analysis, a decline in antimicrobial consumption in Europe has been associated with a drop in overall antimicrobial resistance (AMR).

Findings come from a report looking at the usage of antimicrobial agents and the occurrence of antimicrobial resistance in bacteria from humans and food-producing animals, such as broilers, turkeys, cattle under one year of age, and pigs.

It included data from 2019 and 2021 on antibiotic consumption and AMR in Europe. It was published by the European Centre for Disease Prevention and Control (ECDC), the European Food Safety Authority (EFSA), and the European Medicines Agency (EMA).

Additional data will be released shortly in another EFSA and ECDC report covering AMR in bacteria affecting humans, animals, and food.

Impact of cutting antibiotic usage on farms
ECDC, EFSA, and EMA analyzed trends of antimicrobial consumption and AMR in E. coli from humans and food-producing animals. They also looked at changes between 2014 and 2021 and discovered antibiotic consumption in food-producing animals decreased by 44 percent but remained stable in humans.

The agencies said high levels of antimicrobial consumption and AMR were still being reported in several EU countries. Reducing use in food-producing animals is likely to benefit human health, such as impacting resistance in foodborne pathogens such as Campylobacter.

An analysis found that E. coli bacteria in animals and humans became less antibiotic-resistant as the overall antibiotic consumption was reduced. The agencies say that trends in antibiotic resistance can be reversed with the right actions and policies.

“Using fewer antibiotics in livestock production pays off: in most countries that reduced antibiotic use, we observed a corresponding decrease in resistance levels. This means that national efforts work,” said EFSA’s executive director Bernhard Url.

Bacterial isolates from humans were from clinically ill individuals sampled in healthcare settings, while isolates from food-producing animals came from domestically produced healthy animals at slaughter.

Associated resistance
The report covered seven antimicrobial groups (carbapenems, third- and fourth-generation cephalosporins, fluoroquinolones and other quinolones, aminopenicillins, polymyxins, macrolides, and tetracyclines). It focused on resistance to these antimicrobials in E. coli and Campylobacter, while some data on Salmonella is included.

In humans, using essential groups of antibiotics, such as carbapenems, third- and fourth-generation cephalosporins, and quinolones, was associated with resistance to these antibiotics in E. coli from human infections.

Using quinolones, polymyxins, aminopenicillins, and tetracyclines in food-producing animals was associated with resistance to these antibiotics occurring in indicator E. coli in food-producing animals.

Bacterial resistance in humans may be linked to such resistance in food-producing animals. Two examples are Campylobacter jejuni and Campylobacter coli, which may be found in food-producing animals and spread to people through food.

Overall findings suggest that measures to reduce antimicrobial consumption in food-producing animals and in humans have been effective in many countries, said experts.

“Nevertheless, these measures need to be reinforced so that reductions in antimicrobial consumption are retained and further continued, where necessary. This also highlights the importance of measures promoting human and animal health, such as vaccination and better hygiene, thereby reducing the need for antimicrobials.”

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FDA increases import restrictions on seafood, mushrooms, cat food

Food Safety News - February 22, 2024 - 12:00am

The Food and Drug Administration continues using 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.

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

Publisher’s Platform: With multiple Listeria, E. coli, Salmonella and Campylobacter outbreaks and/or recalls, why is Raw Farm LLC (formerly Organic Pastures) allowed to sell raw milk products?

Food Safety News - February 21, 2024 - 12:08am

— OPINION —

Here is bit(e) of history:

Organic Pastures Dairy Company (OPDC) & Raw Farm LLC – Started OPDC in 2000 – Changed name to Raw Farm LLC in 2020

Organic Pastures Dairy Company Recalls and Outbreaks:

2023 Raw Farm LLC Recalls and Outbreaks:
May 2023 Campylobacter Raw Milk Recall
August 2023 Salmonella Cheese Recall 

October 2023 Salmonella Raw Milk Outbreak and Recall:
San Diego County—12 illnesses 
Orange County—7 illnesses 

Here is the 2023-2024 version – E. coli Outbreak and Recall:

As of February 16, 2024, a total of 10 people infected with the outbreak strain of E. coli have been reported from four states – California, Utah, Colorado and Texas. Illnesses started on dates ranging from October 18, 2023, to January 29, 2024. Of 9 people with information available, 4 have been hospitalized and 1 developed hemolytic uremic syndrome, a serious condition that can cause kidney failure. No deaths have been reported.

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 8 people interviewed, 6 (75%) reported eating RAW FARM LLC brand raw cheddar cheese. This percentage was significantly higher than the 4.9% of respondents who reported eating any raw milk cheese in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating RAW FARM LLC brand raw cheddar cheese.

CDC advises people not to eat, sell, or serve RAW FARM brand raw cheddar cheese while the investigation is ongoing. Recalled Raw Cheddar blocks and shredded cheese products. Sold at retailers nationwide – Original Flavor: all sizes of blocks and shredded packages and Cheddar with added Jalapeño Flavor: all sizes of blocks and shredded packages.

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FDA releases list showing hundreds of retailers that received tainted products

Food Safety News - February 21, 2024 - 12:06am

Hundreds of stores received more than 110 recalled products related to an outbreak of Listeria Monocytogenes linked to products from Rizo Lopez in Fresno, CA.

The Food and Drug Administration has published a list of retailers that received the implicated products. The list includes Whole Foods, Trader Joe’s and Costco. According to the FDA, the list may not include all of the retailers that received the products. The list of stores can be found here.

The recalled products range from cheese to dips, salad dressings, enchiladas, and more.

The list of products recalled and photos of some of the 113 products can be found here. The products were sold under a wide variety of brands.

People have been sickened since 2014 in the outbreak, which has sickened 26 and put 23 in hospitals. Two patients have died. The sick people are spread across 11 states, from Washing to Florida.

Laboratory testing has linked sick people to foods from the production plant. It can be difficult to diagnose Listeria infections because it can take up to 70 days for people to become ill. Health investigators interview people, but it is hard to remember what foods they ate that may have been contaminated, making laboratory testing particularly important.

The Centers for Disease Control and Prevention say there are at least two people who go undiagnosed for every patient that is identified.

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

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

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

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

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Most outbreaks in Finland are caused by Norovirus

Food Safety News - February 21, 2024 - 12:03am

Norovirus caused the most foodborne outbreaks, but Salmonella was behind the largest, according to an analysis covering several years in Finland.

In 2020 to 2022, there were 135 foodborne outbreaks included in a register maintained by the Finnish Food Authority (Ruokavirasto). Overall, 2,543 people fell ill, 86 were hospitalized, and 15 died.

A total of 55 outbreaks were recorded in 2022, 46 in 2021, and 34 in 2020, according to the report published by Ruokavirasto and the Finnish Institute for Health and Welfare (THL).

Norovirus was the most common cause of foodborne outbreaks in the period with 34. Contaminated oysters were linked to five norovirus outbreaks. Salmonella was behind 13 outbreaks with 226 cases, Campylobacter caused 12 with 101 cases, Listeria caused seven with 69 cases, five were due to Yersinia enterocolitica with 40 cases and three because of E. coli with 90 cases. The causative agent was unknown in 33 outbreaks.

Outbreak details by pathogen
Salmonella Typhimurium caused the most significant event in June 2021, when 728 people became ill because of a salad mix in lunches served in daycare centers. More than 100 staff fell sick and 620 patients were children. More than 50 sites received food from the same central kitchen.

Salmonella mbandaka caused the biggest outbreak in 2022 and was part of an EU-wide incident linked to chicken. A total of 97 people were sick in Finland. A serious E. coli O103 outbreak affected 62 people in 2021. Two people developed hemolytic uremic syndrome (HUS), and two died. Salad products were suspected, but food testing didn’t find the outbreak strain.

Two Listeria clusters, one with 23 cases between 2016 and 2020 and the other with 14 cases in the same time period, were linked to meat products.

Most foodborne epidemics were small, with fewer than 10 cases. Two had more than 100 patients; the rest were medium-sized, with 11 and 100 cases.

Bacillus cereus caused three epidemics in 2020 and 2022, in which 28 people fell ill. One of these was traced to a contaminated oat drink. Clostridium perfringens also caused three outbreaks and 62 people were sickened. Two ETEC outbreaks affected 39 people. One outbreak each was due to histamine, with nine cases, and Cryptosporidium, with 35 cases.

Foods and reasons for outbreaks
The most reported food vehicles were vegetables and products, with 16 outbreaks. The second most common was fish and fish products, including shellfish and mussels, with 12 outbreaks. However, the vehicle remained unidentified in most outbreaks, or several foods were suspected.

Imported frozen raspberries caused one Hepatitis A virus epidemic with five cases. A Hepatitis E outbreak sickened four people in 2022. E.coli and Cryptosporidium caused illness in an outbreak traced to raw milk cheese. Another small E. coli outbreak was linked to raw milk.

The participation of an infected kitchen worker in food preparation and inadequate hand hygiene resulted in 23 outbreaks. In nearly all these cases, the causative agent was norovirus. The use of contaminated ingredients was linked to 18 outbreaks. In 16 outbreaks, there were inadequacies and errors in temperatures and storage of food.

The main locations where outbreaks occurred were restaurants, cafés, or hotels, with 64 outbreaks, followed by homes, with 16 outbreaks. Sixteen national outbreaks or outbreaks with multiple locations were also reported.

Meanwhile, data from Helsinki shows more reports of suspected food poisoning in 2023 than the year before. However, investigated outbreaks dropped from 18 to 13. A total of 245 people fell sick.

Suspected food poisoning alerts rose to 795 from 654 in 2022. This trend may be related to increased restaurant dining or better operator awareness of the need to report incidents. In most suspected food poisonings, the cause remained unclear, or the illness was unrelated to the outlet.

Of 13 food poisoning outbreaks, Norovirus caused four. Three were linked to an infected kitchen worker, and the other was due to oysters. Contaminated oysters caused 150 people to fall ill after eating at different restaurants. Norovirus was found in Dutch, French, and Irish oysters, and several batches of products were removed from the market.

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Oldest U.S. meat association forms an agreement with similar groups in Canada and Mexico

Food Safety News - February 21, 2024 - 12:02am

The North American Meat Institute (NAMI) in the United States, to deepen ” meat industry coordination and government collaboration,” has a new agreement with organizations in Canada and Mexico.

NAMI is the nation’s oldest and largest trade association representing the U.S. meat industry,

The Canadian Meat Council (CMC), Consejo Mexicano de la Carne (COMECARNE), and the NAMI signed a Memorandum of Understanding (MOU) that formalizes the three associations’ ongoing work to improve trade, reduce regulatory barriers, and enhance information exchange within North America.

The organizations also finalized a Joint Statement of Coordination emphasizing their commitment to addressing foreign animal diseases, sustainability, and non-tariff trade barriers.

The MOU and Joint Statement were shared during COMECARNE’s Annual Convention in Playa del Carmen, Mexico. CMC, COMECARNE, and the NAMI convened a trilateral meeting during the Convention, during which they discussed ways to begin taking action on the areas agreed to in the Joint Statement of Coordination.

The information in the documents was also sent to government officials handling agriculture and trade in Canada, Mexico, and the U.S., and all three organizations intend to promote greater public-private collaboration moving forward

The three organizations said in the document, “Because of the interconnected, complementary nature of the North American meat industry and the attendant economic interdependence it has forged, each of our organizations commits, with renewed vigor, to deepening our already robust partnership on the previous issues, and on other concerns not reflected in this document. More frequent, formal exchanges among our organizations and between industry and government will benefit the communities and workers we serve, augment regional and global food security, and mitigate regulatory and legal barriers undermining our industries’ integration. Our collective advocacy for science- and risk-based trade and our joint efforts to align sustainability messaging and actions will secure the North American meat industry’s position as the global leader in innovative, efficient, trade-facilitative practices and standards. Moreover, our commitment to producing the safest, most affordable, most abundant meat supply globally will underpin every collaborative endeavor we undertake.”

The groups commit to deepening coordination with the governments in three key areas by:

  • Foreign Animal Disease, specifically African Swine Fever (ASF): committing to sharing information about industry mitigation and traceability efforts, participating in joint ASF preparedness exercises, and working closely with respective governments to promote continuity of live swine and pork and pork products trade, in line with international standards, if an ASF outbreak occurs in North America.
  • Sustainability (social, economic, and environmental): committing to cooperate to advance voluntary, evidenced-based, trade-facilitating agricultural sustainability programs, including industry-wide frameworks like the Protein PACT and CRSB’s National Beef Sustainability Assessment and Strategy. And seeking to identify areas for greater collaboration and alignment among meat industry sustainability initiatives across North America and agricultural sustainability regulations and policies adopted and championed by the governments of Canada, Mexico, and the United States, both domestically and in global fora.
  • Technical or other barriers to trade: by promoting streamlined regulatory processes that deliver products to customers and consumers in the fastest, freshest, and safest possible state. This includes exchanging information about and devising coordinated responses to potentially trade-restrictive regulations and laws. Examples include but are not limited to, onerous packaging and labeling policies, burdensome regulations resulting in live animal and product segregation, and protectionist, unfounded measures not grounded in risk- or science-based principles resulting in less efficient meat production and processing practices. Enhanced industry coordination to promote trade and business continuity will be matched with efforts to streamline trade, reduce existing and emerging hindrances, and dissuade governmental retaliation that will only undermine the industry’s integration.
    The three North American groups plan to meet this summer to reevaluate priorities and discuss progress on existing joint efforts.
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