Tag Archives: salmonella

FDA

FDA Releases Report on Salmonella Outbreak in Packaged Leafy Greens

By Food Safety Tech Staff
No Comments
FDA

FDA has released a report on the multiagency investigation of a Salmonella Typhimurium outbreak associated with packaged salad greens grown in a controlled environment agriculture (CEA) operation. The outbreak, which occurred between June and August 2021, resulted in 31 reported illnesses and four hospitalizations. It is also believed to be the first of its kind associated with leafy greens grown in a CEA facility.

No “conclusive” root cause was found, but the FDA did pinpoint the outbreak strain of Salmonella to a stormwater retention basin located next to the CEA farm. The investigation did not, however, find that this was the definitive source of contamination of the leafy greens. The agency also identified certain conditions, factors and practices that could lead to contamination, including the pond water used, growth media storage methods, water management practices and overall sanitation practices.

In the report, the FDA listed eight requirements and recommendations that apply to hydroponic facilities using CEA, including implementing effective sanitation procedures and sampling plans, conducting pre- and post-harvest sampling and testing of food, water and the physical environment, implementing procedures that are effective in rapidly cooling and cold-holding harvested leafy greens after harvest, and ensuring all growing pond water is safe and of sanitary quality.

The eight-page Investigation Report: Factors Potentially Contributing to the Contamination of Packaged Leafy Greens Implicated in the Outbreak of Salmonella Typhimurium During the Summer of 2021 is available on FDA’s website.

CDC, FDA, USDA logos

IFSAC to Continue Focus on Finding Sources of Foodborne Illnesses

By Food Safety Tech Staff
No Comments
CDC, FDA, USDA logos

The Interagency Food Safety Analytics Collaboration (IFSAC) has published its 2022–2023 Interim Strategic Plan, placing continued emphasis on foodborne illness source attribution for Salmonella, E. coli O157:H7, Listeria monocytogenes and Campylobacter. Over the next year, IFSAC will address several short-term goals surrounding improvement of methods to evaluate and identify foodborne illness source attribution through the use of outbreak and non-outbreak-associated disease data, and continued collaboration with external partners in an effort to boost data access and capabilities. The group will be targeting several efforts in the coming year, including:

  • Analysis of trends related to foodborne disease outbreak-associated illnesses over the past two decades, with a subsequent peer-reviewed journal article that reveals results.
  • Development and improvement of machine-learning methods used to predict food sources of illnesses that have an unknown source. WGS will be used to compare Salmonella isolates of known and unknown sources.
  • Collaboration with FoodNet when assessing key food sources for sporadic Salmonella Enteritidis and Campylobacter illnesses. The group will develop case-control studies using specific FoodNet data.

Formed in 2011, IFSAC is a partnership between FDA, FSIS and the CDC that seeks to strengthen federal interagency efforts and maximize use of food safety data collection, analysis and use. During 2022–2023, IFSAC will publish its yearly reports on foodborne illness source attribution for the previously mentioned priority pathogens.

ASI Food Safety
FST Soapbox

The Costs Of Food Safety: Correction vs. Prevention

By Matt Regusci
No Comments
ASI Food Safety

Every company that grows, produces, packs, processes, distributes and serves food has a food safety culture. In the food industry, when looking at food safety culture there are essentially two groups: The correction and the prevention groups. Basically, the prevention group is constantly improving their food safety practices to minimize foodborne illness while the correction group waits until there is an outbreak to make changes.

The correction group isn’t proactive and has a number of excuses that keep them from implementing a food safety program. Oftentimes owners or managers think, “The chances of my company being involved in a food safety outbreak are so rare, I just won’t worry about it.” Or they think, “The cost of having a food safety program is so prohibitive that I’d rather handle the consequences of an outbreak if it were to arise.” Also, sometimes there’s a lack of knowledge and some producers don’t even know about food safety programs and don’t have or want to take the time to learn about them.

If your food company is in the corrective group, you are not alone. Three years ago a private study was done to see how many food facilities could pass a basic Good Agriculture Practice (GAP) and/or Good Manufacturing Practice (GMP) audit. It was discovered that less than 20% of these companies would be able to pass the most basic food safety audit. This number is staggering and unfortunately the correction group is much larger than anyone thinks—it equals a majority of the facilities at around 80% of the food industry. This statistic is frightening and needs to be addressed to help reduce outbreaks.

What does the preventative group look like? Well it is more of an investment up front, but in the end helps reduce risk and costs. Companies that take on this responsibility go through an audit and implement procedures that prevent outbreaks. That is level one. The next level of protection involves applying and gaining a certification. All of these procedures help to give your organization a barrier against costs such as crisis management with a PR firm, a recall that leads to lost product and sales, and a thorough clean-up process.

Food safety prevention is an ongoing journey of understanding your many risks and implementing procedures and processes to minimize these risks. Prevention is not a one person job, but rather the whole company needs to join the common cause of protecting the brand and more importantly customers lives.

The cost though is always a huge consideration and can become a deterrent to implementation. Oftentimes owners or managers of facilities will say, “The cost of food safety prevention is so prohibitive that we can’t implement a program.” Yes, there is a cost to building, implementing, and maintaining a preventative food safety program. However, this cost pales in comparison to a corrective program.

Overall Cost of Correction: FDA – Lives – Individual Companies (Restaurants and Farms)

Just recently CDC posted that the economic impact of pathogenic food safety outbreaks is $17.6 billion which is $2 billion higher than 2013. The CDC calculates this based on medical expenses, productive decreases in wages, and ultimately loss of American lives. This large number and massive increase in economic cost has made headlines recently as a huge problem, but few in the media understand this number is small compared to the true cost of foodborne illness.

So what is the true cost annually of the collective in the corrective group to the food industry and America as a whole? To come up with that number we need to look at all the costs of an outbreak: Legal costs, fines, bankruptcies, decrease of overall commodity market share, decrease in public trust, and jail time. And let’s not forget, the real cost is that lives were lost due to lack of prevention.

To understand the cost, let’s look at a few examples, starting with Chipotle. Last year the company agreed to pay the largest fine in history of $25 million for its part in multiple outbreaks from 2015–1018 sickening more than 1,000 people. This fine is tiny in comparison to the stock market loss. In 2015 the stock went from $740 a share to a low of $250, and in fact Chipotle’s stock did not get back to $740 until July of 2019. That is billions of market opportunities lost.

Johns Hopkins Bloomberg School of Public Health did a study and concluded that foodborne illness costs the American food service industry $55.5 billion annually. On average each food safety outbreak costs the establishment between $6,330 to $2.1 million, depending on size of the operation and how widespread the outbreak is. Chipotle has a lot of resources to manage and recover from a crisis; many small and/or over-extended companies go bankrupt and are forced to close down.

There are plenty of examples on the supply chain side. The first example is the Salmonella outbreak of Peanut Corporation of America. The largest part of this tragedy is that 714 people got sick, about half of whom were kids, and nine people lost their lives. Due to this, three executives went to jail, not for a few months for decades. The economic cost is astounding; Peanut Corp of America had an annual revenue of around $25 million, but the cost of the outbreak was over $1 billion. This may seem like a very large number, but don’t forget peanuts are an ingredient in many other products. Kellogg’s estimates they lost $65–70 million in products they needed to recall from this one outbreak, and Kellogg’s is just one of many Peanut Corp of America customers.

Another example is the Jensen Farms Listeria outbreak that sickened 147 people and of those 33 died. The brothers, of this multiple generation farm, Eric and Ryan Jenson, went bankrupt and were sentenced to five years probation and six months of home detention; each had to pay a $150,000 fine. Again, this small family’s operations outbreak had massive ramifications for the cantaloupe industry, which suffered significant damage as a result. Walmart reached a settlement for an undisclosed amount in 23 lawsuits involving the Listeria outbreak linked to the cantaloupes

Overall Cost of Prevention: Internal Programs, Supplier Programs, Testing and Audits

The FDA has conducted a few studies on the industry cost of the many leafy greens outbreaks. One study showed the spinach industry alone lost more than $200 million just in retail sales and many more millions in opportunity sales from the 2006 E. coli outbreak. And a recent leafy green outbreak in 2018 cost the industry an estimated $350 million. With staggering numbers like these, the LGMA was created in 2007 to help raise the bar for food safety prevention in this high-risk product. The LGMA study found that their members, which are large leafy green marketers, including Dole, Taylor Farms and Ready Pack, increased their spending three times for true prevention measures.

What does it look like to go from the corrective group to the preventative group? First you have to make the decision of implementation and get buy-in from your entire team. If you are starting from zero, asking your clients and competitors what standards they are utilizing and being audited to, or should be audited to, is a good starting point. This will help in developing a plan of action.

Once you have the checklist, audit human resources. Do you have a Food Safety and/or QA person or team? Are they capable of guiding the executives on this journey? If not, hire a consultant to help you get started.

Once they are on the journey of prevention, people see their entire operation in a different way. They see risks where they never previously saw them—risks with people, equipment, products, building, and the surrounding area. This can get super overwhelming, but if they don’t panic they will be excited about the future. The paradigm will change and they can build, implement and maintain practices to minimize risks one by one, starting with the biggest risks.

In accounting for the physical costs of prevention, the largest will come from the human resources component. Hiring people to build, implement and manage your food safety program will be your largest expense. Another human resources cost is the continued training for the entire staff on food safety expectations. After that cost drops significantly, annual audits and microbiological testing come into play, and the cost will vary on the size of your operation and the risk of your products. For instance the LGMA study showed on average the cost of their members went from $200,000 to about $600,000 annually for prevention, but these are very large multiregional organizations with a very high risk product.

The most important things in life come with hard work and at a price. Every person who has climbed Mount Everest did so one step at a time. Food safety prevention is no different. Is there a cost in money, time, and stress? Yes. Is that cost less than sitting on the beach with your head in the sand of the correction camp? No doubt. But the choice of leaving the majority that are wrong to the minority that are right is yours. Hopefully, you make the right decision.

Recall

Onions Named as Source of Salmonella Outbreak, Distributors Agree to Recall

By Food Safety Tech Staff
No Comments
Recall

— UPDATE October 22, 2021 — Keeler Family Farms, based in Deming, New Mexico, also issued a voluntary recall for red, yellow and white onions imported from Chihuahua, Mexico and shipped from July 1 through August 25. Thus far no onions from Keeler Family Farms have tested positive for Salmonella.

— END UPDATE —

The source of the fast-growing Salmonella outbreak reported late last month has been identified: Fresh whole red, white and yellow onions imported from Chihuahua, Mexico and distributed by Illinois-based ProSource Inc.

Since late last month, the outbreak has grown from 29 to 37 states (However, the products were distributed nationwide), and from 280 to 652 reported illnesses. According to the CDC, the last of the onions were imported into the United States on August 27 (note, the import date ran from July 1 until August 27). However, businesses and consumers keep onions in storage for up to three months.

Illness subclusters have been linked to restaurants and food service locations. FDA is currently working to determine if these onions have also been distributed to customers via grocery stores. The agency is also continuing to traceback investigations to determine whether more products or suppliers have been affected by the contamination.

“ProSource Inc. has agreed to voluntarily recall red, yellow, and white onions imported from the State of Chihuahua, MX, with import dates from July 1, 2021 through August 27, 2021. Descriptions of these onion types include, but are not limited to, jumbo, colossal, medium, and sweet onions. Additional recall information will be made public as soon as it is available from ProSource Inc.,” according to recall information posted on FDA’s website.

Currently no deaths have been reported, but 129 people have been hospitalized. The last illness onset recorded was September 30.

USDA Logo

USDA Makes Stronger Moves to Reduce Salmonella Illnesses from Poultry Products

By Food Safety Tech Staff
No Comments
USDA Logo

Today the USDA announced an initiative to help reduce the incidence of Salmonella illnesses linked to poultry products. In an effort to reach the national target of a 25% reduction in these illnesses, the agency will be looking for feedback on strategies related to Salmonella control and management in poultry slaughter and processing facilities. This includes pilot projects, the data from which the agency will use to determine whether different methods could be implemented to reduce Salmonella illnesses.

“The effort will leverage USDA’s strong research capabilities and strengthen FSIS’ partnership with the Research, Education and Economics (REE) mission area to address data gaps and develop new laboratory methods to guide future Salmonella policy. Meanwhile, the National Advisory Committee for Microbiological Criteria in Foods, an independent federal advisory committee, will be asked to advise on how FSIS can build on the latest science to improve its approach to Salmonella control. Since it is not just the presence or absence of Salmonella, but the quantity of bacteria that can impact the likelihood of illness, FSIS will examine how quantification can be incorporated into this approach. Moreover, with emerging science suggesting that not all Salmonella are equally likely to cause human illness, FSIS will focus on the Salmonella serotypes and the virulence factors that pose the greatest public health risk.” – USDA Press Release

Watch On Demand

Food Safety Hazards Series: Salmonella Detection, Mitigation, Control and Regulation
Food safety experts will discuss challenges and tangible best practices in Salmonella detection, mitigation and control, along with critical issues that the food industry faces with regards to the pathogen. This includes the journey and progress of petition to USDA on reforming and modernizing poultry inspections to reduce the incidence of Salmonella and Campylobacter; Salmonella detection, mitigation and control; and a case study on the pathogen involving crisis management.

FDA

FDA Releases Results of Sampling Assignment of Romaine Lettuce from Yuma, Arizona

By Food Safety Tech Staff
No Comments
FDA

As part of its efforts to prioritize the safety of leafy greens, the FDA released the results of a sampling assignment involving testing romaine lettuce from commercial coolers in Yuma County, Arizona. Earlier this year the agency announced that it would be collecting samples of romaine lettuce as part of ongoing surveillance following the spring 2018 multistate outbreak of E.coli O157:H7.

The lettuce was tested for Shiga toxin-producing Escherichia coli (STEC), specifically enterohemorrhagic Escherichia coli (EHEC), and Salmonella spp. The FDA collected 504 romaine samples, and an independent lab conducted the testing.

E.coli O130:H11 was found in one sample, and as a result, the FDA conducted an investigation at the farm to find potential sources and routes of contamination—samples of soil, water, sediment and animal fecal material were taken, and the agency also looked at farm equipment and other surfaces. Out of 24 samples, just one came back positive for STEC, and this sample was taken from the outer leaves of the lettuce. It was determined that the strain was low risk to human health, and FDA did not find that this strain was linked to any past known foodborne illness outbreaks.

“The agency’s goal in conducting this assignment was to determine whether the target pathogens and specific strains may be present in romaine lettuce from the Yuma agricultural region, to help prevent foodborne illness when possible,” FDA stated in a constituent update. “If product that tested positive for EHEC or Salmonella was found, the Agency planned to work with industry and state regulatory partners to identify the cause (e.g., farm follow-up investigation) to inform future regulatory and/or research efforts and to develop strategies that could help preventive additional outbreaks.”

Fast-Growing Salmonella Outbreak Spans 29 States, Origin Still Unknown

By Food Safety Tech Staff
No Comments

The CDC has been unable to determine the origin of a “fast-growing” Salmonella Oranienburg outbreak that has sickened nearly 280 people across 29 states. As of the agency’s latest update on September 24, state and local officials have been collecting food items from restaurants where sick people ate, however since several items were in takeout containers that were contaminated with the strain of Salmonella, the CDC has not been able to identify the source of the outbreak. Sampled items include takeout condiments that contain cilantro and lime.

The first illness was reported on August 3. The CDC also notes that recent illnesses may not yet be reported because it can take three to four weeks to determine whether a sick person is part of an outbreak. Thus far no deaths have been reported.

Beretta Fratelli

Salmonella Outbreak Linked to Uncured Italian Meat, Fratelli Beretta Recalls 862,000 Pounds of Antipasto Products

By Food Safety Tech Staff
No Comments
Beretta Fratelli
Beretta Fratelli
Recalled product produced by Beretta Fratelli. More information available from the USDA website.

New Jersey-based Fratelli Beretta USA has recalled about 862,000 pounds of uncured antipasto products over concern of contamination with Salmonella Infantis and/or Salmonella Typhimurium. Sold nationwide, the Fratelli Beretta prepackaged Uncured Antipasto trays have a best by date of August 27, 2021 through February 11, 2022 and UPC code 073541305316. Thus far, 36 illnesses and 12 hospitalizations have been reported in connection with this outbreak, spanning 17 states. No deaths have been reported.

The Class I recall does not include Italian-style meats sliced at a deli.

The CDC continues its investigation into determining whether more products are linked to the outbreak.

Food Safety Testing Market

Processed Meat and Poultry Applications Drive Food Safety Testing Industry

By Hrishikesh Kadam
No Comments
Food Safety Testing Market

The food safety testing industry is constantly experiencing new developments, technological advances and regulatory pressures as the burden of foodborne illness remains a prevalent concern. Growing consumer preference for convenience and processed foods is a pivotal trend augmenting the industry outlook.

The World Health Organization (WHO) reports that every year nearly $110 billion is lost across middle- and low-income countries due to unsafe food. From the health risk perspective, pathogens, pesticides or toxins cause more than 200 diseases, ranging from diarrhea to cancers. Since most foodborne illnesses are preventable, WHO and other public health organizations worldwide are taking necessary action to establish strong and resilient food safety systems and enhance consumer awareness.

Food products may become contaminated at any stage of production, supply or distribution. Testing food and beverage products for safety is a critical component of the food and beverages sector. In terms of annual valuation, the global food safety testing market size is anticipated to hit $29.5 billion by 2027.

Food Safety Testing Market
Food Safety Testing Market. Figure courtesy of Global Market Insights, Inc.

Pathogen Testing Demand Rises as E. coli, Salmonella Infections Persist

Pathogen testing is of utmost importance to the food & beverage industry, as there remains a large number of virus and bacteria causing pathogens and microbial agents responsible for foodborne illnesses. Numerous instances of pathogen contamination have come to light recently, augmenting the need for food pathogen testing, especially during a time when COVID-19 poses a significant threat.

For instance, in July, the CDC and the FDA announced that they are working with other public health agencies to investigate an outbreak of E. coli O121 infections across 11 states. Meanwhile in the European Union, several countries have started investigating Salmonella illnesses linked to imported tahini and halva. Since 2019, about 80 people are estimated to be affected in Germany, Denmark, Norway, Sweden and the Netherlands.

Pathogen testing demand will likely increase across North America and Europe with further spread of infections. These regions are among the major consumers of processed meat, seafood and poultry products, augmenting the need for reliable food safety testing solutions.

Meat, Poultry and Seafood Consumption Drive Foodborne Infection Risks

Globally more individuals are consuming processed poultry and meat products at home, in restaurants, fast food restaurants, and other locations. The worldwide meat consumption is estimated to reach 460 to 570 million tons by the year 2050, as per data from The World Counts.

It is essential to ensure optimum product quality during meat processing to minimize the perils of foodborne microorganisms. Meat quality testing standards are continuously evolving to ensure that food manufacturers bring the best-quality products to the market. In July this year Tyson Foods recalled more than 8.9 million pounds of ready-to-eat chicken products due to potential Listeria monocytogenes contamination. The significant recall quantity itself represents the scope of pathogen testing requirements in processed meat sector.

E. coli O157 is considered to increase the risk of toxins that lead to intestinal problems and can cause significant illness among geriatric people, pregnant women and other high-risk populations. Earlier this year, PerkinElmer introduced an E. coli O157 pathogen detection assay to be used for testing raw ground beef and beef trim. The solution is greatly suited for food and beverage sector customers that need to test high volumes of food samples regularly. The development indicates an incessant fight to offer effective food safety testing products to tackle the threat of pathogen-related illnesses.

USDA’s FSIS also recently revised guidelines for controlling Salmonella and Campylobacter infections in raw poultry. The updated guidelines provide poultry establishments with best practices that they may follow to reduce the risk of such infections in raw products.

Food Safety Testing Trends amid COVID-19 Pandemic

Food safety testing demand has experienced a notable uptick since the outbreak of the coronavirus pandemic, as food security and sustainability have been recognized as key areas of focus.

Globally, a rise in online orders of groceries and restaurant meals has been observed. Major food regulators such as the FDA have released food safety protocols and guidelines for food companies, hotels and restaurants. These practices help ensure optimum food quality as well as the safety of employees, staff and consumers.

The FDA has been working with the USDA and FSIS as well as state authorities to investigate foodborne illnesses and outbreaks amid the pandemic. Many regions are also updating food safety policies to help overcome the challenges of the pandemic. While pathogen and toxin testing demand are growing in most regions, the inadequacy of food control infrastructure may limit food safety testing industry expansion in emerging economies.

Drawbacks of existing technologies and the need to reduce sample utilization, lead time and testing cost are driving new innovations in food safety testing. Ongoing developments are focused on providing accurate results in limited timespan.
The food safety testing market landscape will continue to evolve as new regulations are introduced, public awareness rises, and food consumption patterns change. The rapid testing technology segment, which includes PCR, immunoassay and convenience testing, is estimated to hold a major share of the overall industry owing to faster results provided, which benefits the organizations in terms of productivity and processing costs. In addition to previously discussed PerkinElmer, Eurofins Central Analytical Laboratories Inc, Bio-Rad Laboratories, Intertek Group PLC, Bureau Veritas SA, and SGS AG are some of the other notable names in the industry.

Recall

McCormick & Company Initiates Voluntary Recall of Italian Seasoning Products and Frank’s RedHot Buffalo Ranch Seasoning

By Food Safety Tech Staff
No Comments
Recall

McCormick & Company, Inc. has initiated a voluntary recall of its McCormick Perfect Pinch Italian Seasoning, McCormick Culinary Italian Seasoning and Frank’s RedHot Buffalo Ranch Seasoning over concerns of Salmonella contamination. FDA uncovered the issue during routine testing.

The recalled products were shipped nationwide, as well as to Bermuda and Canada. between June 20 and July 21, 2021.

Thus far there have been no reports of illnesses related to this issue. McCormick has alerted customers and grocery retailers to remove and discard the product.

Attend the On-Demand Virtual Event:

Food Safety Hazards Series: Salmonella Detection, Mitigation, Control and Regulation

Food safety experts will discuss challenges and tangible best practices in Salmonella detection, mitigation and control, along with critical issues that the food industry faces with regards to the pathogen. This includes the journey and progress of petition to USDA on reforming and modernizing poultry inspections to reduce the incidence of Salmonella and Campylobacter; Salmonella detection, mitigation and control; and a case study on the pathogen involving crisis management.