Category Archives: Uncategorized

Netherlands – Dutch Salmonella illnesses linked to Brazilian poultry

Food Safety News

Chicken meat from Brazil is being investigated as the source of Salmonella illnesses in the Netherlands.

Between the end of 2019 and mid-February 2020, the National Institute for Public Health and the Environment (RIVM) identified a cluster of six Salmonella Virchow infections distributed across the country using whole genome sequencing (WGS) but no epidemiological link among them was reported.

An outbreak investigation by RIVM and the Netherlands Food and Consumer Product Safety Authority (NVWA) identified six food isolates as genetically closely related to cases and associated with the source of the infection.

These isolates came from poultry meat, including frozen poultry imported from Brazil.

 

Research – Petition Asks FSIS to Declare 31 Salmonella Strains as Adulterants in Meat and Poultry

Food Safety Magazine

Marler Clark LLP filed a petition on behalf of several individuals and consumer groups on January 18, 2020, asking the U.S. Department of Agriculture Food Safety and Inspection Service (USDA FSIS) to issue an interpretive rule declaring 31 Salmonella strains as per se adulterants in meat and poultry products. These strains include four antibiotic-resistant serovars—Salmonella enterica Hadar, Heidelberg, Newport, and Typhimurium—as well as Dublin, Enteritidis, and Infantis. In support of its request, the petition relies heavily on its interpretation of precedent established following the 1993 Escherichia coli outbreak, when USDA declared E. coli O157:H7 a per se adulterant in raw ground beef through interpretive rulemaking.

The petition argues that FSIS has the authority to declare the 31 Salmonella serovars per se adulterants through interpretive rulemaking because the proposed rule would meet the criteria set out in Texas Food Industry Ass’n v. Espy, 870 F. Supp. 143, 147-48 (W.D. Tex. 1994). More specifically, the petition argues that because the Federal Meat Inspection Act does not require USDA to engage in substantive rulemaking to determine whether a particular substance is an adulterant, the agency has “the discretion to proceed through case-by-case adjudication and interpretive orders, rather than through the rulemaking process.” Espy, 870 F. Supp. at 147. The petition also argues that the issuance of such a rule would not be arbitrary or capricious or not in accordance with law.

Research – Risk of E. coli in hydroponic and aquaponic systems may be greater than once thought

Phys Org

ecoli

Image CDC

A spate of foodborne illnesses in leafy greens and other produce in recent years has sickened consumers and disrupted growers and supply chains. It’s been thought that hydroponic and aquaponic systems could reduce these issues since there is little opportunity for pathogens like E. coli to contaminate the edible parts of plants.

A Purdue University study, however, has found the presence of Shiga toxin-producing E. coli (STEC) – the same bacteria that have made consumers of several produce products ill—in hydroponic and aquaponic growing systems. Hye-Ji Kim, an assistant professor of horticulture and the study’s corresponding author, said the findings suggest growers using these systems should be careful in handling and harvesting to avoid contamination.

USA – Outbreak Investigation of Listeria monocytogenes: Enoki Mushrooms (March 2020)

FDA

Case Counts

Total Illnesses: 36
Hospitalizations: 30
Deaths: 4
Illness Onset Date Range: November 23, 2016 – December 13, 2019

Recommendation

Consumers should not eat and should check their refrigerators and throw away any recalled enoki mushrooms from Sun Hong Foods, Inc., Guan’s Mushroom Co., and H&C Food, Inc. because they may be contaminated with Listeria monocytogenes.

Restaurants and retailers should not sell or serve recalled enoki mushrooms distributed by Sun Hong Foods, Inc., Guan’s Mushroom Co., and H&C Food, Inc.

FDA recommends that anyone who received recalled products use extra vigilance in cleaning and sanitizing any surfaces and containers that may have come in contact with these products to reduce the risk of cross-contamination. Listeria can survive in refrigerated temperatures and can easily spread to other foods and surfaces.

At this time, high risk groups, including the elderly, people with weakened immune systems or chronic diseases, pregnant women and their newborn babies, should not eat enoki mushrooms from Korea (Republic of Korea), even if they were not part of the recalls.

Consumers, restaurants, retailers, and high risk groups should discard and not eat, sell, or serve enoki mushrooms if they cannot tell where they came from.

H&C Food Inc Enoki Mushrooms

 

Guan’s Mushroom Co.
Guan’s Mushroom Co.
Picture of enoki mushroom case
Sample Enoki Mushrooms Imported from Korea
Company Size UPC Code Retailers* Distribution*
Sun Hong Foods, Inc. 200 g/ 7.05 oz. 7 426852 625810 J&L Supermarket, Jusgo Supermarket, ZTao Market, New Sang Supermarket, Galleria Market, Distributors CA, FL, IL, OR, TX, WA
Guan’s Mushroom Co. 200 g/ 7.05 oz. 859267007013 Sold to Distributors and Wholesalers CA, NY, PA
H&C Food Inc. 200 g/ 7.05 oz. 831211204181 Great Wall Supermarket NY, MD, VA

*This includes confirmed distribution information from companies; products could have been further distributed and sent to additional retailers and states.

Update

FDA, CDC, and state and local partners are currently investigating a multistate outbreak of Listeria monocytogenes infections linked to enoki mushrooms. Enoki mushrooms are a long thin white mushroom, usually sold in clusters. They are especially popular in East Asian cuisine and are also known as enokitake, golden needle, futu, or lily mushrooms.

On April 7, 2020, H&C Foods Inc. recalled 200 g/7.05 oz packages of enoki mushrooms imported from Green Co. LTD of the Republic of Korea. FDA import samples of enoki mushrooms from Green Co. LTD tested positive for Listeria monocytogenes and on April 6, 2020, whole genome sequencing analysis determined that the Listeria monocytogenes found in the positive samples matched the outbreak strain. As a result, On April 7, 2020, Green Co. LTD was placed on Import Alert 99-23, which flags imported shipments from this firm for potential detention without physical examination. The FDA is encouraging the international community to consult the Import Alert.

The investigation is ongoing to determine the source of contamination and if additional products are linked to illness. Additional information will be provided as it becomes available.

Research – Evaluation of the growth potential of Listeria monocytogenes in Belgian farm cheeses, according to a committee of experts

Background and terms of reference In its advice 02-2016, the Scientific Committee (SciCom) made recommendations for carrying out challenge and durability tests for Listeria monocytogenes (L. monocytogenes) in cheese.On the basis of these recommendations, a scientific study was carried out in order to collect data from Belgian homestead cheeses. The Scientific Committee was asked to evaluate the  growth potential of L. monocytogenes in Belgian homestead cheeses. Method Based on new scientific knowledge and data (including the results of the study project “Étude du potentiel de croissance de Listeria monocytogenes dans les fromages produits par les producteurs fermiers, 2019”) and based on expert opinion, the Scientific Committee has assessed the growth potential of L. monocytogenes in Belgian homestead cheeses (fresh cheeses, soft cheeses and semi-hard cheeses).
Results
The production processes of Belgian homestead cheeses and their characteristics were
examined by means of a survey of 142 producers and a market study of 65 different Belgian homestead cheeses. Subsequently, the growth of L. monocytogenes in 32 Belgian homestead cheeses was studied by means of challenge tests. No growth of L. monocytogenes was observed for fresh cheeses. For soft cheeses, there was growth of L. monocytogenes in 7 out of 8 cheeses. For the semi-hard cheeses, much variation was observed for the growth potential of L. monocytogenes. Durability tests were carried out on five Belgian farm cheeses which were naturally contaminated with L. monocytogenes, each on one batch. Only for feta, no growth was detected in this durability test.
Conclusions
Based on the available data, the Scientific Committee concludes that in fresh cheeses (Belgian homestead cheeses) the risk of L. monocytogenes growth is low if the pH value drops below 5,0 by the end of the production process. Based on the challenge tests, the growth of L. monocytogenes in soft cheeses and semi-hard cheeses cannot be excluded. Soft cheeses are a known risk product. Semi-hard cheeses present a potential risk for growth of L. monocytogenes and the growth potential should be assessed on a case-by-case basis. The durability test with feta shows no growth of L. monocytogenes. However, a single durability test is not sufficient to conclude that all feta cheeses are a low risk product. In addition, a correct implementation of Good Manufacturing Practices (GMP) and an adequate Hazard Analysis and Critical Control Points (HACCP) remain essential, with the aim of striving for the absence of L. monocytogenes (in 25g) in Belgian homestead cheese (preferably sampling several units n=5) for the delivery of a safe product to the consumer.
Recommendations
The Scientific Committee recommends that pH controls at the end of the production process of fresh cheeses (Belgian homestead cheeses) are included in the HACCP procedures as a control measure, so that the operator can ensure that a sufficient pH reduction has occurred at the end of the production process. It is recommended that in future durability studies with low initial concentrations of L. monocytogenes (< 10 cfu/g) also semi-quantitative data are collected by carrying out isolations on smaller quantities such as 10 g and 1 g or by determining the Most Probable Number of L. monocytogenes. Finally, for durability tests it is proposed to use, when possible, an initial contamination level below 1000 cfu/g L. monocytogenesin order to be able to effectively assess the growth potential.
The full text is available on this website in dutch and in french.

Hong Kong – Food Alert Not to consume a batch of bottled fruit juice drink contaminated with patulin

CFS

Issue Date 8.4.2020
Source of Information Routine Surveillance Programme
Food Product A bottled fruit juice drink imported from New Zealand
Product Name and Description Product name: 100% Raw Apple Juice with Manuka Honey, Lemon & Ginger

Country of origin: New Zealand

Manufacturer: The Homegrown Juice Company

Importer: The Dairy Farm Company Limited

Volume : 1 litre per bottle

Best-before date: June 21, 2020

Reason For Issuing Alert
  • The test result showed that the sample contained patulin at a level of 150 parts per billion (ppb), exceeding the action level of 50ppb adopted by the CFS.
  • Patulin mostly occurs in rotten apple and its products. Generally speaking, apple juice with a low level of patulin will not cause acute intoxification. However, studies have shown that gastrointestinal hyperaemia, distension, haemorrhage and ulceration could be resulted if animals are exposed to high levels of patulin over a short period of time.
Action Taken by the Centre for Food Safety
  • The CFS has informed the importer concerned of the irregularity, and the importer has stopped sale and removed from shelves the affected batch of the product and initiated a recall according to the CFS’ instructions.
  • Prosecution will be instituted should there be sufficient evidence.
Advice to the Trade
  • Stop using or selling the affected products immediately if they possess them.
Advice to Consumers
  • Not to consume the affected products.
Further Information The CFS press release

 

Members of the public may call the company’s hotline at 2299 1133 for enquiries about the recall during office

 

Information – Common Symptoms of All of the Food Poisoning Pathogens

Food Poisoning Bulletin

Food poisoning outbreaks occur every year in the United States. These outbreaks can be caused by bacteria such as E. coli, Salmonella, Listeria Monocytogenes, Clostridium botulinum, Campylobacter, Shigella, Staphylococcus aureus, Brucella, Vibrio, and Bacillus cereus; and viruses such as norovirus and hepatitis A. At least 48,000,000 Americans are sickened with food poisoning every year. Do you know the common symptoms of all of the food poisoning pathogens? Follow the link above to find out.

 

Information – How Do You Know If You Have a Botulism Infection?

Food Poisoning Bulletin

Botulism is one of the scariest and most lethal foodborne illness infections. The bacteria Clostridium botulinum produces a toxin as it grows. A tiny, tiny amount of that toxin is enough to kill an adult. So how do you know if you have a botulism infection?

Most people think that botulism outbreaks are tied to canned food. It’s true that the bacterium grows in an anaerobic environment, which means that there is no air in the container that holds the food. But botulism can also grow in honey, which is why babies under the age of 1 should never be given honey.

And a deadly botulism outbreak linked to nacho cheese sauce served at Valley Oak and Fuel in Walnut Grove, California in May, 2017 sickened 10 people and killed one person.

The bacteria and the toxin do not change how the food looks, smells, or tastes, and the texture is not affected. The only way to protect canned food against this toxin is to make sure that all canned food is made according to food safety regulations.

Information – Keep your attention on routine produce safety practices during pandemic

Food Safety News

It goes without saying that the current crisis response situation to SARS-CoV-2 (coronavirus) has and will continue to dominate our conversations and activities for some time to come. The economic, social, and emotional impacts across the produce supply chain have been monumental but also asymmetric in the specific effects within diverse sectors.

The current surge in consumer demand for produce being experienced within wholesale membership stores, brick and mortar retail markets, and diverse online and home delivery services has been met with still evolving capacity responses among suppliers. At the same time, new policies and practices to protect and prevent interpersonal contamination of SARS-CoV-2 (COVID-19 also known as coronavirus), from farm to shipping dock, are being implemented. These “new normal” SOPs are demanding and designed to ensure uniform and clear communication to cross-functional teams to achieve consistent implementation. We need to recognize and appreciate that these more intensified measures are consistent with over two decades of long-standing Best Practices guidance, but significantly increased in their demands for meticulous execution by all personnel. 

China – Norovirus outbreak in China linked to delivered food

Food Safety News Norovirus Food Safety kswfoodworld

Norovirus was behind a foodborne outbreak in 2018 caused by eating take-out food in China, according to a study.

The outbreak involved 157 probable cases and 20 people had laboratory-confirmed norovirus infections in two weeks in March 2018.

Food delivery services have become common in China in recent years but the hygienic condition of delivered food is not easy to control. Contamination can occur at any stage, from preparation to distribution, and food handlers must play an important role, said researchers.

The outbreak was managed by restrictions on off-campus dining and implementation of disinfection and case isolation measures.