According to the FDA, this action is occurring within the context of its ongoing commitment to enhance regulatory oversight and reflects the agency’s determination to ensure optimal conditions for producing infant formula. These letters, arising from inspections carried out over several months, cite violations of the Federal Food, Drug, and Cosmetic Act and the FDA’s Infant Formula regulations. The issuance of these warnings coincides with recalls conducted by the manufacturers in December 2022, February 2023 and March 2023 to remove potentially contaminated Cronobacter sakazakii-tainted products from the market.

Despite these actions, the FDA does not advise parents and caregivers to avoid specific infant formulas. According to the FDA, no confirmed contamination has been reported in distributed products, and the recalls have been effective in removing potentially unsafe batches from the market. Furthermore, these warning letters are not tied to ongoing recalls, and as such, they are not expected to affect the availability of infant formula.

2021-2022 Cronobacter outbreak
Between December 2021 and March 2022, the US FDA received two reports of infant deaths linked to powdered infant formula produced by Abbott Nutrition in Michigan. These reports were part of 128 complaints. While two deaths were connected to a confirmed outbreak of Cronobacter sakazakii, others were reported through the FDA’s consumer complaint system, with two mentioning Salmonella. An additional 25 incidents were categorized as life-threatening, and 80 as non-life-threatening. A variety of symptoms were reported, such as fever, vomiting, diarrhea, and blood in stool. Investigations revealed Cronobacter sakazakii in Abbott’s manufacturing environment, although genetic matches weren’t found for the strains infecting the babies. All affected infants had consumed Abbott powdered formula.

Summary of warning letters
The issuance of these letters aligns with the FDA’s customary regulatory process and aims to reinforce the significance of implementing and maintaining appropriate corrective actions in the presence of pathogens. Manufacturers are required to conduct thorough root cause investigations, subsequent cleaning and sanitation activities, and comprehensive evaluations of cleaning and sanitation practices before releasing products. Each manufacturer is allotted 15 working days to provide the FDA with an explanation of the corrective actions they are taking. The agency will review the responses and evaluate the adequacy of corrective measures during its next inspection of each facility.

ByHeart Inc.
New York, NY

An infant formula producer in New York is on notice from the FDA  for significant violations of the Infant Formula Requirements Pertaining to Current Good Manufacturing Practice, Quality Control Procedures, Quality Factors, Records and Reports, and Notifications. 

In an Aug. 30, 2023, warning letter, the FDA described a Dec. 21, 2022, through Feb. 17, 2023, inspection of ByHeart Inc.’s powdered infant formula facility in (redacted).

The FDA’s inspection revealed that the firm was not in compliance with regulations and resulted in the issuance of an FDA Form 483. Some of the significant violations are as follows:

1. The firm did not establish a system of process controls covering all stages of processing that was designed to ensure that infant formula does not become adulterated due to the presence of microorganisms in the formula or in the processing environment. Specifically:

a. On Oct. 17, 2022, the firm notified (redacted) that a batch of ByHeart Whole Nutrition Infant Formula finished product had tested positive for Cronobacter spp. and was later confirmed as Cronobacter sakazakii (“C. sakazakii”). The infant formula base, which was a component of the contaminated finished product, was manufactured during a continuous production campaign at the (redacted) facility from July 13, 2022, through Aug. 23, 2022. The infant formula base from this campaign was then blended and packaged as a finished product at one of their third-party contract manufacturer’s facilities from Sept. 15, 2022, through Oct. 7, 2022.

In response to the finished product positive, (redacted) conducted a root cause analysis. (Redacted) root cause analysis concluded that post-production sample handling by a third-party laboratory was the source of the contamination, essentially resulting in a laboratory error. However, the third-party laboratory provided an “OOS Result Investigational Report for Microbiological Testing” regarding the C. sakazakii findings in finished product, which concluded that “Laboratory error was not found or supported.” The third-party laboratory reached this conclusion after reviewing its internal protocols and testing conditions, finding no basis to attribute the sample results to laboratory error. Typically, a conclusion of lab error within an RCA is supported with confirmed evidence, such as written confirmation from the third-party laboratory attesting to the error. Here, there is no attestation; there is evidence to the contrary.

Despite the discrepancy between the third-party laboratory and the internal conclusion within (redacted) root cause analysis, neither the firm nor their subsidiary company, (redacted), took any additional efforts to evaluate other routes of contamination that may have contributed to this event. FDA’s review of their records obtained during the (redacted) inspection show that they did not work with their third-party contract manufacturer to further investigate the origins or root causes of the finished product positive findings.

In response to the C. sakazakii finished product findings, the firm directed their third-party contract manufacturer to hold and destroy the lot of product that tested positive for C. sakazakii and the first pallet of the subsequent lot in the same production campaign. However, they directed the release of all other ByHeart Whole Nutrition Infant Formula finished product manufactured as part of their third-party contract manufacturer’s continuous production campaign. Upon further evaluation of (redacted) sanitation and production records, and following discussions with FDA, their firm subsequently conducted a voluntary recall of the remaining five lots of ByHeart Whole Nutrition Infant Formula, Milk Based Powder with Iron from the same Sept. 15, 2022 – Oct. 7, 2022 campaign that they had previously released into U.S. commerce.

The full warning letter can be viewed here.

Reckitt/Mead Johnson Nutrition
Parsippany, NJ

An infant formula producer in New Jersey is on notice from the FDA for significant violations the Infant Formula Requirements Pertaining to Current Good Manufacturing Practice, Quality Control Procedures, Quality Factors, Records and Reports, and Notifications at two of their facilities.

In an Aug. 30, 2023, warning letter, the FDA described a  Feb. 7-23, 2023, inspection of Reckitt/Mead Johnson Nutrition’s Zeeland, MI, powdered infant formula manufacturing facility and a Nov. 28, 2022, through Jan. 9, 2023 inspection of their Wanamingo, MN, facility.

Both of the FDA’s inspections revealed that the firm was not in compliance with regulations and resulted in the issuance of an FDA Form 483. Some of the significant violations are as follows:

1. The firm did not establish a system of process controls covering all stages of processing that was designed to ensure that infant formula does not become adulterated due to the presence of microorganisms in the formula or in the processing environment. Specifically:

Zeeland Facility
a. On Sept. 4, 2022, a batch of the firm’s Enfamil Prosobee Simply Plant-Based Infant Formula (Prosobee) powder product, tested positive for Cronobacter sakazakii (“C. sakazakii”). The Prosobee product that tested positive was manufactured in a continuous production campaign that ran from Aug. 29, 2022, through Sept. 1, 2022, which produced three batches of the Prosobee product. The Prosobee product that tested positive for C. sakazakii was produced in the first batch of this continuous campaign. The firm’s Critical Deviation Investigation Report, which includes their root cause analysis, concluded that their third-party manufactured base powder, Prosobee Lipil Synergy, was the source of the contamination. While they identified a probable source of contamination, the FDA noted that their root cause analysis did not include further investigation of the finished product isolate or the environmental isolates recovered from the facility of their third-party supplier responsible for manufacturing their base powder.

Wanamingo Facility
d. On Oct. 15, 2022, the firm’s third-party customer notified them that a finished product, non-exempt milk-based powdered infant formula tested positive for C. sakazakii. This product was blended at the firm’s facility on thier (redacted) line between Sept. 15 – 20, 2022, and then packaged on Packaging Line #1 between Sept. 30 – Oct. 7, 2022.

Upon receiving notification of this result, the firm failed to conduct an independent root cause analysis or investigation and they did not evaluate whether other products may have been impacted by this contamination event. 

The full warning letter can be viewed here.

Perrigo Wisconsin, LLC
Eau Claire, WI

An infant formula producer in Wisconsin is on notice from the FDA  for significant violations the Infant Formula Requirements Pertaining to Current Good Manufacturing Practice, Quality Control Procedures, Quality Factors, Records and Reports, and Notifications. 

In an Aug. 30, 2023, warning letter, the FDA described a March 6 through April 26, 2023  inspection of Perrigo Wisconsin, LLC’s powdered infant formula manufacturing facility (Gateway facility) in Eau Claire, WI.

Based on the information the firm provided to FDA investigators during their inspection, Perrigo Company PLC (“Perrigo”) purchased the Gateway facility from Nestle on Nov. 1, 2022. The acquisition included the facility along with the U.S. and Canadian rights to the Good Start infant formula brands. Nestle remains responsible for Nestle’s current WIC contracts, with Perrigo supplying product through the Gateway facility for those contracts. Both Perrigo and Nestle indicated they will be working closely together in the transitional period following the purchase of the Gateway facility.

The FDA’s inspection revealed that the firm was not in compliance with regulations and resulted in the issuance of an FDA Form 483. Some of the significant violations are as follows:

1. The firm did not establish a system of process controls covering all stages of processing that was designed to ensure that infant formula does not become adulterated due to the presence of microorganisms in the formula or in the processing environment Specifically:

a. The firm identified Cronobacter spp. in the following finished products:

i. During a continuous production campaign that ran from Oct. 23, 2022, to Nov. 2, 2022, two products tested positive for Cronobacter spp. The positive products were identified as Parent’s Choice Infant Formula Milk-Based Powder with Iron, which was spray dried on Oct. 26, 2022, and packaged on Oct. 27-28, 2022, and Parent’s Choice Infant Formula Milk-Based Powder with Iron, which was spray dried on Nov. 2, 2022, and packaged on Nov. 2, 2022.

Prior to the initiation of this production campaign, on Oct. 21-23, 2022, the firm conducted a major clean-in-place (CIP)/Top Down 4-Step Cleaning. On Nov. 2, 2022, when the firm received notification of the positive Cronobacter spp., they ceased production and packaging operations, placed all products on hold, and immediately initiated cleaning and sanitation activities, which entailed a major CIP/Top Down 4-Step Cleaning. FDA investigator’s review of their sanitation records indicated that there were no intervening sanitation breaks during this production campaign.

ii. During a continuous production campaign that ran from Jan. 3, 2023, through Jan. 18, 2023, a batch of their Gerber Good Start Soothe Pro powder product tested positive for Cronobacter spp. The positive product was spray dried on Jan. 11, 2023, and packaged on Jan. 12, 2023.

Prior to the initiation of this production campaign, on Dec. 31, 2022, to Jan. 2, 2023, the firm conducted a major CIP of the dryer equipment and a Top Down 4-Step Cleaning of the packaging equipment. On Jan. 18, 2023, when they received notification of the positive Cronobacter spp., they ceased production and packaging operations, placed all products on hold, and immediately initiated cleaning and sanitation activities, which entailed a major CIP/Top Down 4-Step Cleaning. FDA investigator’s review of their sanitation records indicated that there were no intervening sanitation breaks during this production campaign.

iii. During a continuous production that ran from March 26, 2023, through April 5, 2023, a batch of the firm’s Gerber Good Start Plus Iron and Calcium Fortified Milk-Based (“Gerber Good Start Plus”) powder product tested positive for Cronobacter spp. The positive product was spray dried on March 26, 2023, and packaged on March 27, 2023.

Prior to the initiation of this production campaign, on March 22, 2023, to March 26, 2023, the firm conducted a major CIP of the dryer equipment and a Top Down 4-Step Cleaning of all tote areas and the packaging room. On April 5, 2023, when they received notification of the positive Cronobacter spp., they ceased production and packaging operations, placed all products on hold, and immediately initiated cleaning and sanitation activities, which entailed a major CIP/Top Down 4-Step Cleaning. FDA investigator’s review of their sanitation records indicated that there were no intervening sanitation breaks during this production campaign.

The full warning letter can be viewed here.

Comments from the FDA
In a written statement, Donald Prater, acting director of the FDA’s Center for Food Safety and Applied Nutrition, emphasized, “Infant formula manufacturers are responsible for ensuring they make safe products, and the agency has remained in ongoing discussions with the infant formula industry to address the agency’s concerns.” The FDA aims to proactively identify and address issues before they escalate to the level of concern that triggered the significant recalls and contributed to the infant formula shortage observed last year.

The actions represent the FDA’s continuing endeavors to reinforce the safety and robustness of the infant formula supply chain in the United States. In November 2022, the FDA outlined a prevention strategy to curb Cronobacter sakazakii illnesses associated with the consumption of powdered infant formula. This approach involves collaborating with Congress to enhance regulatory tools and funding for oversight of the infant formula industry. Additionally, the FDA has partnered with the U.S. Centers for Disease Control and Prevention to support the addition of invasive Cronobacter infections among infants under one year of age to the Nationally Notifiable Conditions List. To further strengthen regulatory oversight, the FDA has begun hiring staff to establish an Office of Critical Foods and a dedicated cadre of infant formula investigators.

Recommendations for parents
For parents and caregivers, the FDA underscores the importance of adhering to manufacturer instructions when preparing powdered infant formula. The CDC recommends using ready-to-feed liquid infant formula for babies under 2 months old, those born prematurely, or those with weakened immune systems. Alternatively, extra precautions can be taken when preparing powdered formula by heating water to at least 158 degrees F or 70 degrees C to counteract pathogens, adding powdered infant formula, mixing, and then cooling the formula to body temperature before feeding.

(To sign up for a free subscription to Food Safety News, click here.)

A look back at the start
As traditional print and broadcast news outlets grappled with slashed budgets, journalists with specialized expertise in food, health and safety were marginalized. Marler created FSN as a bridge, assembling a cadre of adept reporters empowered to delve into food safety matters with unparalleled rigor. Swiftly, the platform evolved into a foremost source of comprehensive and timely food safety news.

FSN’s infancy was defined by grit and innovation. With funding and support from Marler, the inaugural editorial staff — comprising Helena Bottemiller, Susan Schreck and Dan Flynn —embarked on a mission to provide insights that set FSN apart. Their groundbreaking, in-depth reports, complemented by contributed articles and perspectives from industry luminaries, solidified FSN’s position as a trailblazer.

A pivotal figure in this trajectory was FSN’s original and current Editor in Chief, Dan Flynn. Flynn’s steadfast commitment to precise and prompt reporting solidified FSN’s stature as a frontrunner in the industry. His seasoned journalistic background, encompassing coverage of pivotal events such as Idaho’s Teton Dam collapse and the suicide bombing at Washington State University’s Perham Hall, provided FSN with a distinctive edge in on-the-ground reporting.

The digital age fueled FSN’s rapid expansion. The platform’s yearly web traffic, a testament to its burgeoning influence, surged to eclipse 15 million unique visitors and an astonishing 45 million pageviews in the past year alone. This meteoric growth paralleled a remarkable social media following: 202,000 on Facebook, 42,500 on Twitter/X, 4,500 on Instagram and 32,000 on LinkedIn.

Under the visionary guidance of Bill Marler, FSN has resonated with a global audience deeply invested in food safety. The platform’s domestic and international reporters have garnered acclaim for their coverage encompassing policy, politics, foodborne illness outbreaks, sustainability, science and research. FSN reporters have gained access to pivotal institutions, cementing the platform’s reputation as an unwavering source of credible information.

Going forward
As FSN celebrates its 14-year milestone, it stands poised to continue its transformative journey, propelling progress and upholding its commitment to securing a safer food supply for all.

In its distinctive position as a nexus between industry leadership, governmental bodies and the public, FSN has become an indispensable daily read for those vested in food safety. Envisioning a broader impact on the global discourse surrounding food safety, FSN seeks to unearth novel dimensions of food safety reporting, fostering dialogues that transcend national borders and industry sectors.

Coral Beach, the present managing editor, remarked, “I joined the Food Safety News team in 2016 as managing editor. I was well aware of the news site before coming on board and was beyond thrilled to have the opportunity to join the groundbreaking publication. The sustained expansion of our subscriber base and follower list assures me that the publication remains as pertinent today as when Bill Marler founded it.”

Chuck Jolley, FSN’s Sales and Marketing Director, encapsulated the enduring impact of individuals who defy conventions and champion a cause: “I met Bill 15 years ago when we were establishing the Meat Industry Hall of Fame. He bought a table at the inaugural dinner, even though he was viewed as an evil entity by the industry at the time. His hard work ‘convinced’ them to clean up their act and their leaders established the benchmark for how to do it. At the time, he was paying the FSN bills out of his pocket. A few years later, he asked me to write a marketing program that could make it a paying proposition. I thought it had tremendous potential but its distribution was less than 9,000 people. Today, it reaches 50,000+ direct subscribers and more than 300,000 through social media. It has become the major player in furthering food safety around the world.”

Chuck’s insight resonates with the enduring impact of those who dare to challenge norms and propel a cause forward. As Food Safety News marks 14 years of influence, it stands as a testament to the potency of persistence, transformative journalism and the relentless pursuit of a safer, more informed global food supply.

If you’re not already a daily subscriber, consider signing up or following us on social media to help us in our pursuit of shedding light on critical food safety issues.

Other noteworthy contributors and staff

Staff Writer Joe Whitworth covers food safety policy, outbreaks and more across the globe. Cookson Beecher is an award-winning contributor who produces in-depth pieces on topics capturing the attention of the food safety world.

Some notable contributors in the past for Food Safety News include Pulitzer Prize-winning journalists Andrew Schneider and Ross Anderson. Schneider’s enduring legacy with FSN lies in his groundbreaking report on honey safety, a piece that remains a subject of ongoing readership and discussion. Anderson’s commitment to food safety led him on extensive journeys, including visits to Chilean fish farms and processing facilities, underscoring his dedication to in-depth reporting.

(To sign up for a free subscription to Food Safety News, click here.)

In an era where multitasking is a necessity, the audio edition of “TOXIC: From Factory to Food Bowl, Pet Food Is a Risky Business” by acclaimed food safety expert Phyllis Entis arrives as an invaluable resource for busy pet owners. This gripping audiobook, now available on Audible, Amazon, and Apple platforms, delves into the hidden corners of the pet food industry, exposing shocking practices that have led to numerous safety scandals.

Drawing upon her extensive experience and research, Phyllis Entis takes listeners on a journey through the pet food industry’s dark history. Entis, also the author of the Amazon international bestseller “TAINTED: From Farm Gate to Dinner Plate, Fifty Years of Food Safety Failures,” focuses her expertise on the pet food sector this time. She unveils some of the most notorious pet food safety scandals of recent times, including pentobarbital in canned dog food, aflatoxin in kibble, and Salmonella in commercial raw pet foods.

“Pathogens and pentobarbital. Flies and filth. Obfuscation and outright lies,” writes Entis in the opening lines of the book. “For almost as long as commercial pet foods have existed, consumers have been forced to tease out the facts from the flummery when choosing what to feed their four-legged companions.” These words set the tone for the book, highlighting the long-standing challenge faced by pet owners in deciphering the truth behind their pets’ nutrition.

“TOXIC” is not just an exposé of the pet food industry; it’s a guide for pet owners seeking to make informed choices for their furry companions. With a passion for food safety that stems from her early career as a food safety microbiologist, Entis provides valuable insights and practical tips to help pet owners navigate the complex landscape of pet food choices.

Entis, who shares her home with an Australian Cobberdog named Rutlands Shalom, understands the importance of ensuring pet nutrition. This personal connection fuels her determination to inform pet owners about the hidden dangers lurking behind seemingly harmless packaging and advertisements.

Former global pathogen product manager George Nagle praised “TOXIC” as a worthy companion to Entis’s previous work. He commended the book for its meticulous insights, accountability, and its ability to empower readers with knowledge.

A section titled “Pentobarbital’s Pervasive Presence” exemplifies the book’s impactful narrative. The book recounts the tragic story of Mark Johnson, whose dogs fell ill and died after consuming tainted dog food, illustrating the urgent need for transparency and awareness in the pet food industry.

“TOXIC” is available in digital format from major ebook retailers and can also be purchased in paperback on Amazon, making it accessible to a wide range of readers and listeners.

Entis’s dedication to food safety and her compelling storytelling ability have once again converged in “TOXIC,” shedding light on the hidden truths of the pet food industry. As more pet owners seek the truth behind their pets’ nutrition, Entis’s audiobook promises to be an indispensable resource for those striving to keep their beloved animals safe and healthy.

(To sign up for a free subscription to Food Safety News, click here.)

The FDA’s advisory was spurred by the potentially severe health implications these contaminated pet food lots can cause for both animals and humans. Salmonella infections can lead to serious illness, especially in individuals with weakened immune systems, the elderly, and young children. Since the affected products are typically stored frozen, the FDA is particularly worried that people might still have them and unwittingly feed them to their pets.

The FDA identified the potentially hazardous products as follows:

• Darwin’s Natural Pet Products Natural Selections Chicken Recipe with Organic Vegetables for Dogs, Lot 9774, manufactured on June 13, 2023.
• Darwin’s Natural Pet Products Natural Selections Chicken Recipe for Cats, Lot 9795, manufactured on June 28, 2023.
• Darwin’s Natural Pet Products Natural Selections Chicken Recipe for Cats, Lot 9830, manufactured on July 19, 2023.

Both the cat and dog food are packaged in white and clear plastic wrapping. The dog food has blue labeling, while the cat food bears blue and green labeling. Each package weighs two pounds and contains four separate units. Lot codes are printed on the front of the lower left unit of the package.

The advisory stresses that if any of the listed lots from Darwin’s Natural Pet Products are in possession, pet owners should discard them immediately and avoid feeding them to their pets. The FDA’s concern is centered on the significant health risk that these specific lots of pet food pose to both animals and humans.

The FDA strongly advised Arrow Reliance Inc. to initiate a voluntary recall and publicly notify consumers of the issue, but the company has yet to take these steps.

History of Issues with Arrow Reliance Inc. and Darwin’s Natural Pet Products

This is not the first time Arrow Reliance Inc., operating under the brand Darwin’s Natural Pet Products, has faced issues related to the safety of its pet food products. On August 5, 2022, the FDA issued a similar advisory after product samples from certain lots of Darwin’s Natural Pet Products raw cat food were found to be tainted with Salmonella.

The FDA also sent a Feb. 16 warning letter, describing an Aug. 23 through Sept. 30, 2022 inspection of Arrow Reliance Inc.’s pet food manufacturing facility in Tukwila, WA. 

The FDA’s inspection revealed that the firm was not in compliance with FDA regulations because of adulterated animal food, including finished products with Salmonella.

FDA recommendations

For consumers who have these products at home, the FDA has recommended disposing of them in a secure container, where other animals cannot access them. Additionally, thorough cleaning and disinfection of surfaces that may have been exposed to the contaminated products, as well as diligent handwashing, are crucial steps to mitigate any potential health risks.

Pet owners are urged to check their supplies for the specified lots of Darwin’s Natural Pet Products and take immediate action if any of the affected items are present. Swift intervention can help prevent further spread of Salmonella and safeguard both pets and their human companions from potential harm. For any pet illness concerns related to these products, individuals are advised to reach out to veterinarians. Complaints can be reported to the FDA through their Safety Reporting Portal or by contacting their state’s FDA Consumer Complaint Coordinators.

(To sign up for a free subscription to Food Safety News, click here.)

IAFP presented awards recognizing excellence in food safety to the following organizations and individuals:

Gavel Presentation to the Incoming President
Association members saw their organization’s presidential gavel change hands on the final evening of the conference. Incoming president, Tim Jackson, FDA-CFSAN, accepted the gavel from outgoing president Michelle Danyluk of the University of Florida.

Black Pearl Award
IAFP selected Compass Group North America as the 2023 recipient of the prestigious Black Pearl Award.

This honor is given annually to one company for its efforts in advancing food safety and quality through consumer programs, employee relations, educational activities, adherence to standards and support of the goals and objectives of IAFP.

Sponsored by F&H Food Equipment Company

Last year’s recipient: HelloFresh 

C.B. Shogren Memorial
This year’s C. B. Shogren Memorial Award winner is Georgia Association for Food Protection. The award is given to an affiliate demonstrating exceptional overall achievement in promoting the mission of the IAFP (“to provide food safety professionals worldwide with a forum to exchange information on protecting the food supply”).

Undergraduate Student Competition
First place — Gabriella Gephart, The Ohio State University
“Isolation of Antimicrobial-Producing Bacteria from Artisanal Cheeses and Characterization of Potentially Novel Antimicrobial Agents Produced”

Second place — Elizabeth Yanez, Universidad Autonoma de Nuevo Leon
“Prevalence and Antibiotic Resistance of Escherichia coli Pathotypes Isolated from Fecal Samples of Cattle in Central and Northeastern Mexico”

J. Mac Goepfert Developing Scientists

Technical Winners:
First place — Blanca Ruiz-Llacsahuanga, University of Georgia
“Comparison of Three Air Sampling Methods for the Quantification of Salmonella, Shiga-Toxigenic Escherichia coli (STEC), Coliforms, and Generic E. coli Bioaerosols from Cattle and Poultry Farms”

Second place — Amy Siceloff, University of Georgia
“Incidence of Multiserovar Salmonella Populations in Postharvest Meat and Poultry Products”

Third place  — Devin LaPolt, The Ohio State University
“Diarrhea Illness Management and Associated Costs in Healthcare Facilities in Ethiopia”

Poster Winners  

First place — Yesutor Soku, Tuskegee University
“A Comparative Study on Antimicrobial Resistance in Escherichia coli Isolated from Channel Catfish and Siluriformes Products”

Second place — Kaidi Wang, McGill University
“Fate of Viable but Non-Culturable Escherichia coli O157:H7 and Salmonella enterica Serovar Typhimurium on Field-Grown Lettuce”

Third Place — Taylor Johnson, Oregon State University
“‘Red Light, Yellow Light!’: Evaluating the Anti-Listerial Potential of Dairy Isolate Metabolites Using a High-Throughput Chromogenic Assay”

John H. Silliker Lecture
Randy Huffman of Maple Leaf Foods, Mississauga, ON, was this year’s John H. Silliker Lecturer. This lecture gives an opportunity for an expert to present important and timely information on topics of significance to food protection at the IAFP Annual Meeting.

IAFP Fellow Award
The IAFP Fellow Award is awarded to professionals who have contributed to IAFP and its affiliates with distinction over an extended period of time. 

This year’s award winners are Arun Bhunia, Cathy Cutter, Beilei Ge, Vickie Lewandowski and David Tharp.

Last year’s recipients: David Blomquist, DFB Consulting, Hastings, MN; James Dickson, Iowa State University; Lynn McMullen, University of Alberta, Edmonton, CA; George-John Nychas, Agricultural University of Athens, Greece; and Manan Sharma, U.S. Department of Agriculture, Beltsville, MD.

President’s Lifetime Achievement Award
Jeff Farber, Thornhill, ON, a Senior Advisor for Index Biosystems, was awarded the President’s Lifetime Achievement Award. This award, given at the discretion of the IAFP President, recognizes an individual who has made a lasting impact on Advancing Food Safety Worldwide through a lifetime of professional achievements in food protection.

Last year’s recipient: Katherine M. J. Swanson, KMJ Swanson Food Safety Inc. (retired), Mendota Heights, MN

Honorary Life Membership Award
The Honorary Life Membership Award was presented to Kathy Glass, Associate Director and Distinguished Scientist for the Food Research Institute (FRI) at the University of Wisconsin – Madison, Lynn McMullen, Professor in the Department of Agricultural, Food and Nutritional Science at the University of Alberta, Mark Harrison, University of Georgia’s Department of Food Science and Technology (retired), Stephanie Olmsted, Albertsons Companies (retired), Peter Hibbard, Hibbard Consulting Services LLC, Laurie Post, Director of Food Safety and Regulatory Affairs at Deibel Laboratories, Fumiko Kasuga, Global Hub Director – Japan, Future Earth Secretariat, and David Tharp, Executive Director for the IAFP (retired). This award recognizes IAFP Members for their dedication to the high ideals and objectives of IAFP and for their service to the Association.

Last year’s recipients: Zeb Blanton, SGS North America, residing in Longwood, FL; Leon Gorris, Food Safety Futures, Nijmegen, Netherlands; Dale Grinstead, Diversey (retired), residing in Highlands, NC; Paul Hall, AIV Microbiology and Food Safety Consultants, Inc., Lakeland, FL; Elliot Ryser, Michigan State University, East Lansing; and Edith Wilkin, Laprino Foods (retired), residing in Castle Rock, CO.

Harry Haverland Citation Award
The Harry Haverland Citation Award was awarded to Abani Kumar Pradhan, Professor in the Department of Nutrition and Food Science and for the Center for Food Safety and Security at the University of Maryland, for his years of devotion to the ideals and objectives of the Association.

Sponsored by Eurofins
Last year’s recipient: Francisco Diez-Gonzalez, University of Georgia, Griffin 

Food Safety Innovation Award
Vitsab International AB received the Food Safety Innovation Award, given for the development of Predictive Diagnostics, its innovative new approach to food safety and quality testing.

Sponsored by Walmart
Last year’s recipient: bioMérieux, Hazelwood, MO

International Leadership Award
The International Leadership Award was presented to Panagiotis Skandamis, Professor of Food Microbiology and Food Hygiene at the Agricultural University of Athens in Greece, for his dedication to the high ideals and objectives of IAFP and for promotion of the mission of the Association in countries outside of the United States and Canada.

Sponsored by Diversey
Last year’s recipient: Arie Havelaar, University of Florida, Gainesville

Food Safety Award
Food Safety Preventive Controls Alliance received the Food Safety Award in recognition of a long history of outstanding contributions to food safety research and education.

Sponsored by Consumer Brands Association (CBA)
Last year’s recipient: Ann Marie McNamara, U.S. Foods, Hoffman Estates, IL

Frozen Food Foundation Freezing Research Award
The Frozen Food Foundation Freezing Research Award was presented to Craig Hedberg, Epidemiologist and Professor in the Division of Environmental Health Sciences at the University of Minnesota, School of Public Health (SPH) in Minneapolis. This award honors an individual, group, or organization for preeminence and outstanding contributions in research that impacts food safety attributes of freezing.

Sponsored by the Frozen Food Foundation
Last year’s recipient: Jeff Farber, University of Guelph, Ontario, Canada

Maurice Weber Laboratorian Award
The Maurice Weber Laboratorian Award was presented to Martin Wiedmann, the Gellert Family Professor of Food Safety at Cornell University, to recognize his service for outstanding contributions in the laboratory and recognizing a commitment to the development of innovative and practical analytical approaches in support of food safety.

Sponsored by The Fred and Elizabeth Weber Trust
Last year’s recipient: Kali Kniel, University of Delaware, Newark

Larry Beuchat Young Researcher Award
Abigail Snyder, Assistant Professor of Microbial Food Safety in the Department of Food Science at Cornell University, was presented with the Larry Beuchat Young Researcher Award. This award is presented to a young researcher who has shown outstanding ability and professional promise in the early years of his or her career.

Sponsored by bioMérieux
Last year’s recipient: Yaohua Feng, Purdue University, West Lafayette, IN

James M. Jay Diversity in Food Safety Award
The James M. Jay Diversity in Food Safety Award was presented to Salina Parveenk, Professor in the Department of Agriculture, Food and Resource Sciences at the University of Maryland East Shore. This award recognizes an individual who has made exceptional contributions to enhancing equity, diversity, and inclusion in the field of food safety.

Sponsored by Neogen
Last year’s recipient: Haley Oliver, Purdue University, West Lafayette, IN

Ewen C.D. Todd Control of Foodborne Illness Award
Keith Warriner, Professor in the Department of Food Science at the University of Guelph, Canada, is the recipient of the Ewen C.D. Todd Control of Foodborne Illness Award. This award recognizes an individual for dedicated and exceptional contributions to the reduction of risks of foodborne illness.

Sponsored by Marler Clark
Last year’s recipient: Darin Detwiler, Northeastern University, residing in Los Angeles, CA

Sanitarian Award
Deb Smith, Global Hygiene Specialist with Vikan, received the Sanitarian Award to recognize her dedication and exceptional service to the profession of sanitarian, serving the public and the food industry.

Sponsored by Ecolab Inc.
Last year’s recipient: Charles Giambrone, Rochester Midland Corporation, New Hope, PA

Harold Barnum Industry Award
Jennifer McEntire,  Food Safety Strategy, LLC, is the recipient of the Harold Barnum Industry Award. This award recognizes her outstanding service to IAFP, the public, and the food industry.

Sponsored by MERCK Animal Health
Last year’s recipient: Yvonne Chan Masters, John B. Sanfilippo & Son, Inc., Elgin, IL

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McGraw-Manza emphasized the significance of military field feeding and how it directly affects the morale, discipline, physical condition and overall well-being of soldiers. Furthermore, she emphasized the potentially debilitating effects of inadequate food supplies on individual soldiers, operations, campaigns and even the outcome of battles.

The U.S. Army has a long-standing interest in food safety, with a history dating back to the establishment of the first Army ration by congressional resolution in 1775. Over the years, the army has placed increasing emphasis on nutrition, proper training in cooking and baking and the development of combat rations tailored for specific missions or applications. Collaboration between the government, industry and academia during World War II led to significant advancements in combat rations, with millions of personnel being fed using improved rations. The post-Vietnam era saw the establishment of the Department of Defense Combat Feeding Research and Engineering Program, which continues its activities at DEVCOM-SC today.

The Combat Feeding Division (CFD) at DEVCOM Soldier Center, based in New England, serves as the global leader and technology provider for military field feeding. The division conducts research and development to address evolving field feeding challenges and ensure that the U.S. soldiers are the most capable fighting force in the world. CFD focuses on engineering combat rations, food packaging, quality, safety, performance nutrition, logistics optimization, field food service equipment and the development of combat feeding systems.

One critical aspect of the army’s focus on food safety lies in mitigating food contamination and developing innovative packaging solutions. The Food Protection and Innovative Packaging Team at CFD works on solutions to protect against chemical, biological, radiological and nuclear (CBRN) threats, as well as to prevent foodborne disease outbreaks. Their efforts include microbiological testing of foods and the development of packaging technologies to ensure food safety.

Food safety challenges are prevalent in military operations, as soldiers are often deployed to areas with varying food sanitization standards. Procuring perishable foods such as fruits, vegetables, dairy and bakery items from host or neighboring nations poses additional risks. Foodborne disease outbreaks can have a significant impact on troop performance and readiness. The most common causes of foodborne illnesses among soldiers include Campylobacter jejuni, Shigella spp., Salmonella enterica-non-typhoidal, Shiga toxin-producing E. coli (STEC) non-0157 and norovirus.

The consequences of foodborne illnesses among soldiers are substantial. Annually, soldiers affected by foodborne illness miss an average of three work days, resulting in the equivalent of $900 million in lost wages. Therefore, the U.S. Army’s investment in food safety research and development is crucial to mitigate these risks and ensure the health and readiness of its troops.

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Speaking at the annual conference of the International Association for Food Protection, Gieraltowski highlighted the outbreak in 2012, where Salmonella-contaminated cantaloupes from a farm in southwest Indiana as the beginning of a concerning pattern. The outbreak caused illness in 261 people across 24 states, resulting in 94 hospitalizations and three deaths. 

2020 Salmonella Newport outbreak
During her presentation at the annual conference of the International Association for Food Protection (IAFP), Gieraltowski discussed the process involved in tracing a 2020 Salmonella Newport outbreak back to cantaloupe consumption. The outbreak investigation identified a Salmonella Newport cluster. A focused questionnaire was utilized to gather more information, and shopper card numbers were shared with the FDA to aid in the traceback investigation. The investigation ultimately linked the outbreak to cantaloupes, specifically those from a single Indiana melon grower.

In addition to the traceback investigation, a joint inspection was conducted by the FDA and the Indiana State Department of Health at the implicated farm. Environmental samples collected during the inspection yielded Salmonella strains, although not the outbreak strain. Multiple non-outbreak-associated Salmonella strains were isolated, including Salmonella Typhimurium, Salmonella Javiana and another strain of Salmonella Newport. Overall, 90 percent of the affected individuals reported eating melon, with 60 percent specifically mentioning cantaloupe. The outbreak affected 80 people across 15 states, with 22 percent requiring hospitalization.

2022 Salmonella Typhimurium outbreak
In 2022, an outbreak of Salmonella Typhimurium was investigated. The cluster detection indicated a connection to the FDA soil samples from the 2020 Salmonella Newport outbreak. The investigation revealed that 100 percent of the surveyed individuals reported eating melon, with 79 percent mentioning cantaloupe and 73 percent mentioning watermelon. The traceback investigation pointed to a common Indiana melon packing house as the likely source of the outbreak. Unlike the 2020 outbreak, the 2022 outbreak was linked to a different melon grower located several miles away. The joint inspection by the FDA and the Indiana State Department of Health resulted in the collection of environmental samples.

The outbreak affected 87 individuals across 11 states, with 89 percent reporting melon consumption and 44 percent requiring hospitalization. The source of the outbreak was identified as cantaloupes from a single Indiana supplier. Furthermore, Salmonella strains were isolated from the farm environment, suggesting the presence of a persistent environmental Salmonella reservoir. The Enhanced Salmonella Surveillance project played a crucial role in detecting the outbreak early, allowing for rapid epidemiological and traceback investigations.

The pattern of outbreaks has raised concerns about domestically grown cantaloupes, especially the three outbreaks that were all linked to Indiana-grown cantaloupes. Environmental and animal reservoirs were identified as likely contributors to the outbreaks, with animal agriculture and wildlife being potential sources. Cantaloupes themselves were found to be susceptible to Salmonella contamination, with irrigation water being a likely source of contamination. The rough external rind of cantaloupes was also identified as a potential hiding place for Salmonella bacteria.

As a result of these outbreaks, the CDC plans to continue the Enhanced Salmonella Surveillance project in 2023. The goal is to detect outbreaks as early as possible by interviewing patients using a standardized questionnaire and to identify and recall contaminated products sooner. The CDC is actively monitoring Salmonella Typhimurium and Newport strains as reoccurring, emerging and persisting (REP) strains. Collaboration with the FDA, state partners and industry is also underway to explore prevention activities that can help prevent future cantaloupe-associated outbreaks.

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PFAS are a group of man-made chemicals known for their resistance to degradation, making them a potential threat to human health and the environment. These chemicals, commonly found in industrial applications and consumer products such as food packaging and cleaning agents, have the ability to bioaccumulate and persist in the environment.

Murphy emphasized the global prevalence of PFAS contamination, highlighting their presence in air, groundwater, surface water and even in the blood of almost all humans worldwide. These “forever chemicals” have become a significant environmental concern, with manufacturing sites, military bases and airports being major sources of contamination.

Health concerns
The researcher’s presentation focused on the detrimental effects of PFAS exposure on human health. Murphy explained that high levels of PFAS can negatively impact the endocrine, cardiovascular and immune systems, potentially leading to developmental issues, reduced vaccine efficacy, and obesity. Thyroid disease, increased cholesterol levels, breast cancer, and liver and kidney damage are also among the associated health risks.

Concerns were raised about PFAS entering the food supply through contaminated meat, poultry, fish and crops, as plants and animals can absorb and accumulate these substances. Murphy stressed that the exact extent of PFAS contamination in the environment and food supply, as well as the overall health risks posed by these chemicals, are still areas that require further study.

The MSU Center for PFAS Research, in line with its mission, aims to address these challenges by establishing a multidisciplinary team dedicated to comprehensive research, risk communication and the development of solutions. One goal is for the center to collaborate with state and federal partners, using outreach programs to engage with the community effectively.

During her talk, Murphy highlighted the need for reliable toxicity data on the vast number of PFAS chemicals, as well as the development of monitoring techniques and modeling to better understand PFAS transport and bioaccumulation. The lack of standardized methods for analyzing PFAS compounds in various matrices and the absence of effective remediation technologies were also emphasized.

Moreover, the presentation stressed the importance of assessing the risks associated with PFAS and communicating them effectively to the public and policymakers. Murphy mentioned the challenges posed by the uncertainty surrounding the number of chemicals in the environment, their accumulation, toxicity potential and the complex interactions between different PFAS mixtures.

Her talk concluded by emphasizing the urgency to develop safer alternatives to PFAS, as well as effective remediation technologies. The MSU Center for PFAS Research envisions a solutions-based approach that includes the development of measurement standards, mitigation strategies, green chemistry-guided alternatives and improved risk communication.

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Throughout history, wastewater analysis has played a crucial role in monitoring and detecting various pathogens. In the 1940s, cell-culture methods were employed to track viral pathogens such as polio in sewage. In the 1980s, DNA probes were adapted for the detection of hepatitis A virus (HAV). The incorporation of PCR detection into sewage surveillance in the 1990s further enhanced detection capabilities. Notably, in 2013, sewage surveillance successfully provided early warnings for HAV and norovirus outbreaks in Sweden and prevented a potential paralytic polio outbreak in Israel.

Wastewater-based epidemiology (WBE) has also proven effective in detecting the SARS-CoV-2 virus at a local level. This method has allowed scientists to gain valuable insights into the movement of the virus through populations, filling the gaps left by clinical diagnoses that often miss unreported cases.

One significant benefit of WBE and surveillance is its potential to detect specific viruses and parasites. For instance, wastewater analysis at the KTH Royal Institute of Technology in Stockholm detected Adenovirus 41, known for causing outbreaks of gastroenteritis in children. Recent outbreaks in the United States also suggested a potential link between Adenovirus 41 and liver inflammation. Several children in Alabama, displaying hepatitis symptoms, tested negative for hepatitis but positive for Adenovirus 41. This connection prompted the U.S. Centers for Disease Control and Prevention (CDC) to investigate further.

Kniel emphasized the need for standardized reporting and the use of indicators and biomarkers to calibrate concentrations obtained from wastewater monitoring for epidemiological models.

Various detection methods were discussed during the presentation. Digital PCR, for example, enables the absolute quantification of genomic targets, offering advantages such as a lower limit of detection and not requiring standard curves or CT (cycle threshold) values. However, the current cost of digital PCR is relatively high.

To illustrate the effectiveness of wastewater analysis, a case study comparing indicators in a town and hospital’s influent, water flowing in, was presented. The town demonstrated different indicator concentrations due to various factors, including precipitation.

Hospitals were identified as crucial sites for pathogen detection, as they can serve as sentinels for environmental contamination. Understanding the processes involved in wastewater treatment and the discharge of treated water into the environment is vital for effective surveillance, Kniel said.

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During the discussion, Marler, known for his work on foodborne illness cases, expressed a desire to retire, highlighting the importance of continuous improvement in food safety practices. He shared his experience of previously dealing primarily with E. coli cases linked to hamburger consumption and emphasized the need for proactive measures to prevent outbreaks.

Belias highlighted the industry’s increasing collaboration and the value of initiatives like the Center for Produce Safety (CPS) in fostering communication and innovation. “CPS is about that connection, it’s about the communication,” she said. “Just the idea of being able to work together fuels a lot of this innovation.”

Whitaker emphasized the need for change and the role of information in driving progress. “We can’t sit back and wait for someone to tell us what to do,” he said. “We need to take our information and do something with it.” He emphasized the importance of utilizing data effectively, changing the industry culture, and embracing continuous improvement.

The panelists discussed the challenges and complexities of food safety, including the need for better collaboration between the FDA and industry. Marler called for increased transparency and collaboration between regulatory agencies and industry stakeholders, stressing the importance of sharing information to prevent future outbreaks.

The discussion also touched on the need for root cause analysis and the role of young professionals in driving change. Belias emphasized the value of new tools and models to guide decision-making and project development, while Whitaker highlighted the importance of building a knowledge base and fostering a culture of science within the industry.

As the panel concluded, Marler left the audience with a heartfelt message. “There are people out there who, due to no fault of their own, have suffered,” he said. “If there is one thing I can bring to this going forward, there are people out there that, due to no fault of their own, suffered.”

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Round-up of research in progress:

• Quantifying risk associated with changes in EHEC physiology during post-harvest pre-processing stages of leafy green production. Teresa Bergholz, Michigan State University
  • Read more about this research here.
• Microbial characterization of irrigation waters using rapid, inexpensive, and portable next generation sequencing technologies. Kerry Cooper, The University of Arizona
  • Researchers at The University of Arizona are investigating innovative microbial detection methods using next-generation sequencing (NGS) technologies. These approaches, including shotgun metagenomics, enable the rapid identification of bacterial, viral, fungal, and protozoan pathogens in irrigation water, soil, or food samples. By eliminating the need for multiple detection assays, these methods offer significant benefits to the produce industry. The study aims to validate two NGS technologies, Illumina iSeq100 and Oxford Nanopore MinION, by evaluating their benefits and limitations in pathogen detection. The research outcomes will provide guidelines for implementing these technologies in food safety surveillance programs.
• Strategic approaches to mitigate Salmonella infection of bulb onions. Vijay Joshi, Texas A&M
  • Read more about this research here.
• Toward a holistic assessment of the food-safety risks imposed by wild birds. Daniel Karp, University of California, Davis
  • Read more about this research here.
• Cross-contamination risks in dry environments. Nitin Nitin, University of California, Davis
  • University of California-Davis scientists are focusing their research on the risks of cross-contamination in dry environments, particularly in the fresh produce industry. While existing knowledge and technologies have helped reduce cross-contamination during wet handling and processing, understanding the risk factors and developing tools for dry environments remain limited. The research project aims to identify surface conditions that promote microbial transfer, create a risk model for cross-contamination, and develop a novel sanitation technology using food-grade light-activated antimicrobials. By filling knowledge gaps and providing effective sanitation solutions, the study aims to enhance food safety in both conventional and organic fresh produce industries.
• Assessing Romaine lettuce “Forward Processing” for potential impacts on EHEC growth, antimicrobial susceptibility, and infectivity. Xiangwu Nou, USDA, Agricultural Research Center
  • Scientists at the USDA’s Agricultural Research Center are conducting a comprehensive assessment of “forward processing” practices in the Romaine lettuce industry. Led by Xiangwu Nou, the study aims to evaluate the effects of forward processing on the growth of EHEC (enterohemorrhagic Escherichia coli) bacteria, their susceptibility to antimicrobial treatments, and infectivity. The research includes analyzing the microbiological quality of lettuce from harvest to retail, comparing forward and source processing, and assessing the impact of different practices on EHEC outbreak strains. The findings will be used to improve forward processing management in order to enhance product integrity and food safety.
• AFECCT: Assessing filtration efficacy for Cyclospora control. Benjamin Rosenthal, USDA, Agricultural Research Service 
  • Scientists at the USDA’s Agricultural Research Service are conducting a study to evaluate the effectiveness of filtration in controlling Cyclospora, a parasite that can cause foodborne illness from contaminated fresh produce. Led by Benjamin Rosenthal, the research aims to determine how well filters remove Cyclospora from irrigation water and whether any surviving parasites are harmed in the process. The findings could provide valuable tools for growers to mitigate the risk of contamination and contribute to future research on interventions against this dangerous human parasite.
• Practical application of superheated steam to harvesting, processing, and produce packing tools and equipment. Abigail Snyder, Cornell University
  • You can read more about this research here.
• Cyclospora cayetanensis monitoring in agricultural water. Lia Stanciu-Gregory, Purdue University 
  • Researchers at Purdue University are working on a breakthrough detection method for Cyclospora cayetanensis, a parasite that causes illness in people who consume contaminated produce. Led by Lia Stanciu-Gregory, the team aims to design aptamers, molecules that can bind to intact Cyclospora oocysts. These aptamers will be used to create simple paper-based colorimetric tests that can detect the presence of the parasite in agricultural water, providing a cost-effective and field-deployable solution without the need for specialized laboratories or sample preparation. This development could greatly improve early detection and monitoring of Cyclospora in the food industry.
• Validation study for the tree fruit industry: effective strategies to sanitize harvest bins and picking bags. Valentina Trinetta, Kansas State 
  • Kansas State University (KSU) and Washington State University (WSU) have joined forces to conduct a validation study aimed at enhancing cleaning and sanitation practices in the tree fruit industry. Led by Valentina Trinetta, the project will evaluate the effectiveness of commercially available sanitizers in controlling Listeria monocytogenes, Salmonella, and Escherichia coli on food contact surfaces encountered during harvesting. The study will then move on to validate selected sanitizers against surrogate microorganisms on harvesting bins and picking bags at commercial facilities in apple production areas across the United States. The findings will provide science-based recommendations to improve cleaning and sanitation practices, helping growers and packers manage food safety risks and enhance the competitiveness of tree fruit crops.
• Assessing the potential for production practices to impact dry bulb onion safety. Joy Waite-Cusic, Oregon State University
  • Read more about this research here.
• Identification of routes and mechanisms for distribution and establishment of Listeria monocytogenes and Listeria spp. in avocado packing environments. Alejandro Castillo, Texas A&M AgriLife Research
  • Alejandro Castillo of Texas A&M AgriLife Research is leading a study to identify routes and mechanisms of Listeria monocytogenes and Listeria spp. distribution and establishment in avocado packing environments. The research focuses on potential contamination during postharvest processing at dry packing plants, where residual water can support cross-contamination. By employing DNA-based methods and surveying avocado packers, the team aims to develop effective sanitation practices and a model to predict contamination likelihood. The study will benefit food safety efforts and reduce the risk of foodborne illnesses.

About CPS
The Center for Produce Safety (CPS) is a 501(c)(3), U.S. tax-exempt, charitable organization focused exclusively on providing the produce industry and government with open access to the actionable information needed to continually enhance the safety of fresh produce.

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This is the Center for Produce Safety’s 14th Annual Research Symposium.

The two-day event features discussions and presentations on the latest advancements in produce safety research, as well as opportunities to network with professionals from industry, government and academia.

Day one began with a panel titled, “Research 101: Maximizing your time: How to get the most out of the research” featuring panelists: Suresh DeCosta, Lipman Family Farms; Martin Wiedmann, Cornell University; Drew McDonald, Taylor Fresh Foods; and was moderated by Laura Strawn, Virginia Tech. Panelists discussed how the hundreds of attendees can benefit from the symposium and the research being presented.

A sampling of research presented:

Risks of dust associated with produce contamination

University of Arizona researcher Kelly Bright presented findings from her team’s study titled “When the E. coli hits the fan! Evaluating the risks of dust associated produce cross contamination” at symposium’s on Tuesday morning session.

The research focused on the role of dust as a vehicle for microbial dispersal and produce contamination by pathogens. While the evaluation of water and soil-borne pathogens is common, the study aimed to fill the gap in understanding the risks associated with dust and soil-borne particulates.

The study proposed three objectives. Firstly, to assess the transfer of foodborne pathogens to produce surfaces in different regions of the United States. Secondly, to investigate the impact of humidity on dust deposition on produce and the survival of pathogens within the dust. Lastly, to analyze dust particulates from animal operations for fecal contamination biomarkers and the presence of pathogens.

The results of the study indicated that detecting pathogens directly from air samples was challenging. No E. coli or Salmonella were found in the samples, possibly due to desiccation stress. However, higher numbers of high-performance liquid impinger samples recovered molecular targets more efficiently than high-volume dry air filter samples.

The study also observed that dust contaminated by animal feeding operations could travel long distances, with positive cow fecal markers detected more than 5 miles away. Increasing wind and dust in the air corresponded to a higher presence of bacteria and fecal indicators.

Bright emphasized the need for larger studies with more samples and a variety of animal feeding operations to further understand the risks to fresh produce fields and other food growing operations. The research team also recommended using a risk-based approach, such as implementing physical barriers or buffer crops near animal operations, monitoring wind and dust levels, and conducting additional product testing or delaying harvest when conditions pose a higher risk of dust contamination.

Microfluidic paper-based analytical devices for microbial source tracking

Purdue University researcher Mohit Verma presented his project on “Field evaluation of microfluidic paper-based analytical devices for microbial source tracking” to his audience of professionals from industry, government and academia on Tuesday.

The study focused on the risk of animal-source contamination on fresh produce, which can lead to foodborne illnesses. Current methods for assessing this risk have limitations in terms of cost, time, and being lab-based. Verma’s project aimed to develop a novel tool that could be used in the field to assess the risk of animal-source contamination within an hour, compared to traditional methods that can take days.

The tool would be based on detecting DNA from feces of animals and would be able to differentiate between different animal hosts such as swine, poultry and ruminants. It would use paper-based devices similar to pregnancy tests, which are affordable, portable and easy to use.

To validate the tool, it would be tested in various conditions including controlled lab settings, animal feeding operations and during the growing and harvesting seasons in the field. The project aimed to provide crop operations — including fields of leafy greens — with a new method to assess the risk of contamination, ultimately leading to safer food and fewer foodborne illnesses.

The proposal outlined two main objectives. The first objective was to establish a baseline by determining the levels of fecal and pathogenic contamination naturally present in fields, on harvest tools and around animal feeding operations. The second objective was to optimize the microfluidic paper-based analytical device by testing samples in both lab and field settings.

The project would utilize Bacteroidetes as indicator organisms for fecal contamination, as they can differentiate between different host types. By targeting specific DNA sequences within their genome, the tool would be able to detect these bacteria. It would also be capable of detecting Shiga toxin-producing E. coli and Salmonella.

The final report provided insights into the use of Bacteroidedales DNA as a biomarker to detect the risk of fecal contamination. The study found varying levels of Bacteroidedales DNA around fresh produce operations, with higher concentrations near animal operations. The report suggested combining the developed tool with metadata and threshold values to convert the concentration into a risk rating for specific operations.

The symposium’s full agenda can be found here.

About CPS
The Center for Produce Safety (CPS) is a 501(c)(3), U.S. tax-exempt, charitable organization focused exclusively on providing the produce industry and government with open access to the actionable information needed to continually enhance the safety of fresh produce.

(To sign up for a free subscription to Food Safety News, click here.)

The study, published in the Journal of Toxicology and Environmental Health, discovered that the chemicals present in sucralose can break down human DNA, posing potential risks to human health.

Sucralose’s widespread popularity has now come under scrutiny because of the potential dangers uncovered by researchers at North Carolina State University.

Epidemiological research has indicated a connection between the rise in colorectal cancers, inflammatory bowel disease and dietary choices coupled with dysbiosis, potentially suggesting an association with sucralose consumption.

The focus of the study was to investigate the toxicological and pharmacokinetic properties of sucralose-6-acetate, an impurity and structural analog found in commercially available sucralose samples.

To evaluate the genotoxicity of sucralose-6-acetate, the researchers employed several tests. The results indicated that sucralose-6-acetate is genotoxic, causing DNA strand breaks classified as clastogenic. A single daily drink sweetened with sucralose was found to contain levels of sucralose-6-acetate that surpassed the threshold of toxicological concern for genotoxicity.

The researchers also exposed human intestinal outer lining to both sucralose-6-acetate and sucralose. They conducted an RNA-seq analysis to determine the gene expression induced by these exposures. The study unveiled that sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress and cancer. Of particular note was the heightened expression of the metallothionein 1 G gene (MT1G). Moreover, both sucralose-6-acetate and sucralose impaired intestinal barrier integrity.

Further investigation demonstrated that sucralose-6-acetate inhibits two enzymes, CYP1A2 and CYP2C19, belonging to the cytochrome P450 family responsible for drug metabolism.

These findings have raised significant concerns about the safety and regulatory status of sucralose itself. Understanding the genotoxicity of sucralose-6-acetate, its potential impact on human health, and its influence on intestinal barrier integrity necessitate further exploration, according to the researchers.

The full study can be found here.

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The research suggests that implementing comprehensive ill-worker policies, such as requiring employees to report illnesses to managers, can effectively reduce the occurrence of employees working while they are sick in restaurants. Furthermore, the study suggests that paid sick leave and supportive regulations are linked to improved food safety outcomes, resulting in lower rates of foodborne illnesses.

In the past few weeks, the U.S. has seen a California restaurant sicken nearly 100 with norovirus, 45 confirmed patients in a Salmonella outbreak from two Mexican restaurants in Boston, and a case of Hepatitis A linked to a Taco Bell in Washington state, showing that foodborne illness outbreaks in retail food establishments are a significant public health concern.

Hundreds of outbreaks of foodborne illness outbreaks in retail food are reported to the Centers for Disease Control and Prevention (CDC) each year. While epidemiological and laboratory data are typically reported, minimal environmental health data from outbreak investigations are shared. A report published May 30 in the CDC’s Morbidity and Mortality Weekly Report (MMWR) Surveillance Summaries highlights the importance of collecting and analyzing environmental health data to enhance prevention efforts.

The report, titled “Foodborne Illness Outbreaks at Retail Food Establishments — National Environmental Assessment Reporting System, 25 State and Local Health Departments, 2017–2019,” summarizes the findings from the National Environmental Assessment Reporting System (NEARS) during the specified period. NEARS was launched by the CDC in 2014 to complement the existing National Outbreak Reporting System (NORS) and provide additional insights into foodborne illness outbreaks.

Between 2017 and 2019, a total of 800 foodborne illness outbreaks associated with 875 retail food establishments were reported to NEARS by 25 state and local health departments. Among these outbreaks, 69.4 percent had a confirmed or suspected agent identified, with norovirus and Salmonella being the most common pathogens, accounting for 47.0 percent and 18.6 percent of outbreaks, respectively. Contributing factors were identified in 62.5 percent of outbreaks, with approximately 40 percent of these outbreaks having at least one reported factor associated with food contamination by an ill or infectious food worker.

“It’s important for restaurants to develop and enforce policies that require workers with certain symptoms to 1) notify their manager, and 2) stay home or not work with food,” says the report.

The report emphasizes the role of ill workers in foodborne illness outbreaks and highlights the importance of proper food safety policies and practices in retail food establishments. Interviews conducted with establishment managers revealed that while most establishments had a policy requiring workers to notify their manager when they were ill (91.7 percent), only 23 percent of policies listed all five illness symptoms that workers needed to report. Additionally, 85.5 percent of establishments had a policy restricting or excluding ill workers from working, but only 17.8 percent of policies listed all five symptoms requiring restriction or exclusion.

The findings point to a need for improved policies and enforcement to prevent food contamination by ill or infectious food workers. Norovirus was identified as the most commonly reported cause of outbreaks, consistent with previous national outbreak data. The report also suggests that existing policies should be re-evaluated and refined to better address the risk of foodborne illness.

When asked about the update on the risks of dining out at restaurants or caterers, food safety expert, and lawyer Bill Marler gave some advice to those in the industry, “My take away – hand washing, sick leave policies and vaccinate your employees against hepatitis A.”

The data collected through NEARS provide valuable insights for health departments responsible for ensuring food safety in retail food establishments. By identifying gaps in food safety policies and practices, these departments can prioritize their outbreak prevention and control efforts. The report calls for future analyses to explore specific outbreak agents, foods, and contributing factors, which can further inform the development of effective prevention approaches.

Specifically, data were presented on whether establishments provided paid sick leave to workers and whether establishments with outbreaks had policies addressing four components of the Food Code relating to ill or infectious workers.

“. . . data demonstrate that fewer than half of establishments with outbreaks provided paid sick leave to at least one food worker. Research suggests that paid sick leave might improve food safety outcomes. Expanded paid sick leave in a restaurant chain reduced the incidence of working while ill among front-line food service workers, and supportive paid sick leave regulations were found to be associated with decreased foodborne illness rates.”

For the report, NEARS data were submitted by Alaska; California; Connecticut; Delaware; Fairfax County, Virginia; Georgia; Harris County, Texas; Indiana; Iowa; Jefferson County, Colorado; Kansas City, Missouri; Maricopa County, Arizona; Massachusetts; Michigan; Minnesota; New York; New York City, New York; North Carolina; Oregon; Rhode Island; South Carolina; Southern Nevada Health District; Tennessee; Washington; and Wisconsin. These health departments reported environmental assessment data from at least one foodborne illness outbreak occurring in a retail food establishment.

The full study can be viewed here.

Editor’s note: Bill Marler is the publisher of Food Safety News.

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Jessie Burmester, an epidemiologist from the health department, told KSBY news that 97 cases have been confirmed in connection with the outbreak earlier this month. While Burmester did not disclose the name of the restaurant involved, she revealed that the investigations consistently pointed to the same establishment.

“Our primary objective during investigations is to identify a common source or exposure point,” Burmester said. “Thus far, all individuals reporting illness have consistently provided the name of the restaurant.”

On May 15, the Public Health Department officially declared an outbreak after receiving more than two reports of the same exposure source. Further investigations indicated that some affected individuals began experiencing symptoms as early as May 11.

Upon identifying the outbreak, the Public Health Department took action to prevent further spread of the norovirus. They required the restaurant to initiate intensive cleaning and disinfection measures and launched an investigation to determine the source of the illnesses, according to Burmester.

Burmester provided some insight into the prevalence of norovirus outbreaks in California. “In California alone, we witness around 2,500 norovirus outbreaks every year.”

The San Luis Obispo County Public Health Department urges individuals who suspect they may have contracted norovirus to seek medical attention and report their illness to local public health departments. Furthermore, they emphasize the importance of taking necessary precautions to minimize the risk of infection, especially in settings where food is prepared and consumed.

Symptoms of norovirus infection may include severe vomiting and/or diarrhea, nausea, muscle aches, fever, and headache, according to the U.S. Centers for Disease Control and Prevention. Symptoms typically start 12 to 48 hours after exposure and can last for one to three days. Most people recover without treatment, however, some may need medical attention for dehydration.

Norovirus is highly contagious and infected people can spread the infection easily to others. The virus can live on surfaces for long periods of time. Droplets in the air from the vomiting of infected people can also spread the virus to people and contaminate surfaces.

To prevent others from getting sick always wash hands carefully with soap and warm water after using the bathroom, changing diapers or caring for potentially infected people. Use soap and water to clean toilets or other areas that may be soiled with feces or vomit. 

Wash soiled clothing and bedding in hot water and detergent. Soft surfaces that cannot be laundered can be steam cleaned.

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The Tribeca Festival has announced its 2023 lineup of feature narrative, documentary, and animated films. The festival, which takes place from June 7-18, will showcase 109 feature films from 127 filmmakers across 36 countries. This year’s festival includes 93 world premieres, one international premiere, eight North American premieres, one U.S. premiere, and six New York premieres. The 53 documentary features on the lineup include “Poisoned: The Dirty Truth About Your Food.”

The documentary is being executive produced by Jeff Benedict, Ross Dinerstein’s Campfire, and filmmaker Stephanie Soechtig and her banner Atlas Films. Poisoned chronicles the deadly 1993 Jack in the Box E. coli outbreak and the rise of Bill Marler as a food safety attorney. The film will examine the evolution and history of America’s food supply system, as well as the untold stories of the victims of notorious outbreaks, and spotlight high-profile criminal prosecutions for those responsible.

The documentary makers are promoting the project as an all-encompassing, infuriating, and at times even humorous roller-coaster ride that seeks to ask the question: “How did we get to a place with 15 government agencies in charge of the country’s food, yet none of them can keep its citizens safe?” The film is directed by Soechtig, with Dinerstein serving as producer alongside Soechtig and Atlas Films’ Kristin Lazure. Benedict and Campfire’s Ross Girard and Rebecca Evans are executive producers.

Tribeca Enterprises is a multi-platform media and entertainment company that owns and operates the Tribeca Festival, Tribeca Studios, and production company. Founded in 2003 by Robert De Niro, Jane Rosenthal, and Craig Hatkoff, Tribeca Enterprises brings artists and audiences together to celebrate storytelling in all its forms, including film, TV, music, audio storytelling, games, and immersive. In 2019, James Murdoch’s Lupa Systems bought a majority stake in Tribeca Enterprises, bringing together Rosenthal, De Niro, and Murdoch to grow the enterprise.

Passes and ticket packages for the Tribeca Festival are available at Tribecafilm.com, with single tickets going on sale on May 2. The festival’s Spotlight+ premieres will be followed by live events with Alicia Keys, Sara Bareilles, Gloria Gaynor, Dan Rather, Gogol Bordello, Indigo Girls, Marc Rebillet and others.

The 2023 Tribeca Festival will showcase some of the best emerging talents from across the globe alongside established household names. The festival will be held in New York, again from June 7-18, with screenings taking place across multiple venues.

For more information or to purchase passes and ticket packages for the 2023 Tribeca Festival, go to tribecafilm.com/festival.

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The agency is advising individuals to take precautions to prevent further infections. The outbreak has affected 45 people across eight provinces, with confirmed cases reported in British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, New Brunswick, Newfoundland, and Labrador, between February 2022 and March 2023.

It is easy for Salmonella from animals to cross-contaminate food and food surfaces if good hygiene is not practiced. Children should not be allowed to handle snakes or feeder rodents without supervision for washing their hands afterward. Feeder rodents should not be kept in refrigerators or freezers where human food is stored.

Many of the individuals who became sick reported having direct or indirect contact with snakes and feeder rodents before their illnesses occurred, according to the report. The agency is working with provincial public health partners to investigate the outbreak, which is ongoing as new illnesses continue to be reported.

Of the 45 confirmed cases, nine individuals have been hospitalized.  One person has died and provincial public health partners have confirmed that Salmonella was the cause of death. Nine patients were children younger than five years of age, and approximately half of them were male.

To prevent the spread of the illness, individuals are advised to practice good hand hygiene, frequent handwashing, and safe handling of snakes and rodents, their food, and their environments. Reptile owners and business operators are also advised to take precautions to prevent new illnesses linked to these types of animals and their food.

Salmonella infection symptoms include fever, chills, diarrhea, and abdominal cramps. While most people who become ill from a Salmonella infection will recover fully after a few days, children aged five years and under, older adults, pregnant people, or people with weakened immune systems are at higher risk of contracting a serious illness.

According to public health officials, reptiles and rodents can carry Salmonella, and individuals can become infected after touching them, their food, or their habitats. They are urging people to wash their hands thoroughly after handling pet snakes or rodents and to avoid kissing or snuggling them.

In addition, public health officials recommend that reptiles and rodents should not be kept in homes, daycare centers, or schools with children younger than five years old. Young children are at a higher risk of becoming seriously ill if infected with Salmonella. Pregnant women, seniors, and people with weakened immune systems are also at a higher risk of serious illness.

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Marler has been advocating for safer food practices for more than 30 years — beginning with the deadly E. coli outbreak traced to Jack in the Box hamburgers in 1993 — and has worked on numerous high-profile foodborne illness cases.

During his presentation, Marler emphasized that food is a product like any other in the eyes of the law, and strict liability comes into play if a company’s product causes harm. He cited cases he has worked on where the food industry could have taken preventative measures to avoid outbreaks, such as the Jack in the Box outbreak where there was a suggestion from an employee to cook burgers longer, but the company rejected the idea.

Marler also touched on the case of Odwalla juice drinks, where he discovered that the product was found by the U.S. Army to not be fit for military consumption, but the company continued to sell it to the public.

“You’d think if you couldn’t sell your juice to the U.S. army, you might not want to sell it to kids or pregnant women,” Marler said.

Marler urged companies to prioritize food safety and change their culture to prevent outbreaks from occurring.

“Sometimes you get companies that seem to forget that they are making food,” Marler said.

Marler also discussed the devastating impact of foodborne illnesses on families and the work of those who have turned their grief into something positive by advocating for change. It was after sitting in ICU rooms with parents and sick children that Marler said his attention shifted to advocacy.

“There was a point in my career where I decided suing companies wasn’t enough. That it wasn’t enough to change people’s behaviors,” he said.

Marler emphasized the importance for the food industry to identify hazards and have qualified and committed staff. He also called for companies to take a closer look at their supply chain, using the example of the continuing issue of romaine lettuce and the potential source of contamination: cow farms next to where lettuce is grown.

Despite the challenges, Marler expressed optimism about the future of food safety, pointing to the progress that has already been made.

Editor’s note: Bill Marler is the publisher of Food Safety News.

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Marler, an attorney, and national food safety expert, has represented thousands of individuals in claims against food companies through his firm, Marler Clark. Stevens, a nationally recognized food attorney and founding member of the Food Industry Council, joined Marler to discuss their careers and the state of food safety today and in the future.

The two lawyers pointed to the Jack-in-the-Box incident as the beginning of foodborne litigation. Since then, companies and lawyers have worked together to improve food safety and prevent problems. Stevens emphasized that leadership’s commitment to doing things for the right reasons is the most crucial factor in creating a food safety culture. He suggested embracing the three ‘C’s: compassion, commitment, and communication.

Marler compared food safety culture to companies paying attention to things before they blow up in their faces. He explained that the companies that avoid lawsuits are those that put food safety first and pay attention to what most people ignore. The two lawyers also discussed how whole-genome sequencing (WGS) testing is making a significant impact on pushing companies to do better.

The 2006 spinach outbreak and the issue of environmental contamination were also discussed. Stevens advised businesses to meet their suppliers, especially high-risk suppliers. 

Lastly, Marler advised students entering the food safety field to embrace a proactive lifestyle by finding their passion and leaning into it.

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As of the posting of the Heath Advisor by Florida Health, there have been 8 patients linked to this outbreak within Florida, Georgia and Alabama.

The Food and Drug Administration is advising consumers not to eat, and restaurants and food retailers not to sell, and to dispose of recalled wild harvest oysters from FL-3012, Cedar Key, FL, harvested between Dec. 16, 2022, and Feb. 24, 2023, because of possible Salmonella contamination.

These oysters were sold in Alabama, Florida and Georgia.

On Feb. 24, 2023, the Florida Department of Agriculture and Consumer Services closed shellfish harvesting area FL-3012 for the harvest of wild oysters and initiated a recall of these wild oysters harvested from Dec. 16, 2022, to Feb. 24, 2023.

Consumers who purchased oysters after Dec. 16, 2022, should check the packaging to see if they were wild harvest oysters from FL-3012, Cedar Key, Florida

About Salmonella infection
Food contaminated with Salmonella bacteria does not usually look, smell, or taste spoiled. Anyone can become sick with a Salmonella infection. Infants, children, seniors, and people with weakened immune systems are at higher risk of serious illness because their immune systems are fragile, according to the CDC.

Anyone who has eaten any recalled oysters and developed symptoms of Salmonella infection should seek medical attention. Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis.

Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food. Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization.

Older adults, children, pregnant women, and people with weakened immune systems, such as cancer patients, are more likely to develop severe illnesses and serious, sometimes life-threatening conditions.

Some people get infected without getting sick or showing any symptoms. However, they may still spread the infections to others.

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“The big issue is what I am now going to be producing, is it safe?” a local farmer told WKBN27.

On Feb. 3, a train derailed in East Palestine, OH, resulting in the leaking of toxic chemicals. Ten of about 50 of the derailed cars were carrying liquid vinyl chloride and butyl acrylate. On Sunday evening, Feb. 5, residents of the small town were urged by authorities to evacuate over the risk of an explosion. The following day, crews conducted a “controlled release” of the chemicals, causing a large plume of black smoke.

Food producers and consumers are asking questions about the effects of the release of these chemicals on food safety and the impact on crops and livestock.

Ohio has about 75,000 farms, and nearly 90 percent of those farms are run by families or individuals. Ohio ranks first nationally in the production of swiss cheese, second in egg production, and third in tomatoes and pumpkins. Ohio is fifth in the nation in bell pepper yield, sixth in sweet corn and cucumbers, and eighth in the number of chickens sold.

Though not much is known or being disclosed at the moment, the FDA does have some regulations when comes to vinyl chloride in plastic food containers.

The Ohio Farm Bureau and Ohio Department of Agriculture have not made official comments on the train crash. However, they requested and received permission for residents to return to feed their livestock.

Since the evacuation order was lifted on Wednesday, there have been numerous reports of people experiencing a burning sensation in their eyes,  animals falling ill, and streams of dead fish.

Officials have stated that the air is safe to breathe and the water is safe to drink.

“All of the readings we’ve been recording in the community have been at normal concentrations, normal backgrounds, which you find in almost any community,” James Justice, a representative of the U.S. Environmental Protection Agency, said at a briefing on Feb 8.

On Feb. 12, the EPA released a full list of the toxic chemicals carried in the derailed cars. 

The EPA has been monitoring the air for several other hazardous chemicals, including phosgene and hydrogen chloride, which are released by burning vinyl chloride. Exposure to phosgene can cause eye irritation, dry burning throat, and vomiting; while hydrogen chloride can irritate the skin, nose, eyes, and throat, according to the Centers for Disease Control and Prevention.

According to the Ohio Department of Health, once it is in the environment, vinyl chloride is broken down by sunlight in a few days and changed into other chemicals, like formaldehyde. Most vinyl chloride that is spilled in soil or surface water like lakes, ponds, and rivers evaporates into the air quickly. Some vinyl chloride can travel into groundwater where it will be broken down over time.

According to WLWT5, Greater Cincinnati Water Works has detected trace amounts of two industrial chemicals leaked into the Ohio river due to the train derailment in East Palestine. They are continuing to monitor the water quality.

Further along the river, West Virginia American Water is monitoring water quality and is taking precautionary steps by implementing its business continuity plans. According to WSAZ News Channel 3, this includes the completion of a 3,700-foot water line connecting to a temporary secondary intake on the Guyandotte River.

Health Departments around the train crash have told residents to reach out to their medical provider if they experience symptoms of chemical exposure.

“Now that we are entering into a long-term phase of this, people are going to be concerned about the long-term chronic exposure that comes at lower levels,” Karen Dannemiller, a professor at The Ohio State University who studies indoor air quality, told NPR.

Dannemiller explained that indoor spaces can be an important point of exposure. She urges East Palestine residents to take part in EPA’s at-home air screening.

She also recommends residents wipe down surfaces, especially areas that collect dust and wash items that absorb smells, such as bed sheets and curtains. She says residents should vacuum carefully in short bursts to prevent contaminants from moving into the air.

Air cleaners and face masks are likely no match for hazardous chemicals like vinyl chloride because of its tiny atoms, Dannemiller told NPR.

Dannemiller notes, the long-term effect of the chemical fallout is hard to predict. 

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“I am honored to have served the American public, alongside each and every one of you, over these past four years,” Yiannas said in an email addressed to FDA Food Partners, colleagues, and friends.

In his letter to Commissioner Califf,  Yiannis cited how he first considered leaving the FDA in February 2022, over his concern that the decentralized structure of the foods program significantly impaired the FDA’s ability to operate as an integrated food team and protect the public.

However, Yiannis delayed his resignation after learning last February of the infant formula incidents that had been reported to various parts of the FDA several months before. Yiannis postponed this decision to help tackle this crisis. 

“With the Abbott facility now reopened, infant formula availability is more prevalent, and – very importantly – the necessary monitoring, data systems, and insights are now in place through the 21 Forward platform to help address the current and any future infant formula supply chain challenges, I believe the time is right for me to leave,” Yiannas said in his letter to Califf.

Yiannas left Califf with several two things to consider. “One, based on my experience these past four years, I (as well as a diverse group of Bipartisan Congressional Leaders and Consumer, State Regulatory, & Industry Stakeholder Groups) firmly believe the agency would operate more effectively and be better able to protect the American public from foodborne illness, with the creation of a more integrated operating structure and a fully empowered and experienced Deputy Commissioner for Foods, with direct oversight of those centers and offices responsible for human and animal foods. In this manner, she or he can more efficiently make the necessary changes that are needed to transform FDA’s Food Program for the 21st Century.”

Secondly, Yiannas urged Califf to consider transferring the “small, yet exceptional” staff comprising the Office of Food Policy and Response (OFPR) to a new office of the Deputy Commissioner for Foods.

Yiannas assumed the position of deputy commissioner for food policy and response at the FDA in December 2018. Since then, he has acted as the principal advisor to the FDA commissioner in the development and execution of policies related to food safety, including the implementation of the landmark FDA Food Safety Modernization Act (FSMA). His responsibilities have included food safety priorities such as outbreak response, traceback investigations, product recall activities, and supply chain innovation.

“In closing, while I’ll soon be departing the agency, rest assured that I’ll continue rooting for you,” Yiannis said in his email to colleagues and friends. “As for me, while I have no immediate plans or next steps to announce today, I’ll continue to seek ways to work together to create a safer, smarter, and more sustainable food system that will benefit consumers, food producers, and the planet for generations to come. “

The full letter can be read below:

Dr. Califf:

This letter is to inform you that I am resigning my position as FDA Deputy Commissioner for Food Policy and Response effective February 24.

In December 2018, I joined the FDA with the goal of helping to modernize the food safety oversight system in the United States and protecting the American people from contaminated food. I wanted to build on my work of protecting consumers by elevating food safety standards and building more effective, modern, and innovative food safety approaches, something I did in the private sector for more than 30 years.

Despite the unprecedented challenges we’ve faced in the past four years (such as a global pandemic, unparalleled food supply chain disruptions, and six different acting or permanent commissioners), thanks to the dedicated staff working on food safety throughout the FDA, I believe we made real improvements towards this goal.

Advancing FSMA

First, almost a decade since its passage and after the agency experienced three separate lawsuits (before my arrival) for failing to achieve several Food Safety Modernization Act (FSMA) mandates, we made needed and strategic progress by tackling two of the most critical, complicated, and outstanding FSMA rulemakings by issuing a Final Food Traceability Rule and a new, proposed Agricultural Water Standard. While the FSMA-projected reductions in foodborne illnesses have yet to be realized a decade later, these two rules, once fully implemented, will be game-changers in allowing those reductions to become a reality.

A New Era of Smarter Food Safety

But we didn’t stop there. Modern times require more modern approaches. Therefore, shortly after my arrival, we assembled some of the brightest minds in food safety from within and outside the FDA to help us prepare for the future. Based on their input, in 2020 and under the auspices of a New Era of Smarter Food Safety, we unveiled a new vision and blueprint for the next decade to modernize the way FDA does its food safety work and to bend the curve of foodborne illness once and for all in this country. And in two short years, we achieved an amazing amount of work. For example, we leveraged smarter tools for prevention used for the very first time in the FDA’s food program, such as employing Artificial Intelligence to strengthen our ability to detect and prevent violative shipments of imported seafood from reaching the U.S. consumer. We also expedited and facilitated the use of Tech-enabled Food Traceability to better track and trace foods and to create a more transparent food system. And at a time of heightened food supply chain disruptions, we unleashed the power of data with the development of 21 Forward, a first-of-its-kind food supply chain analytical platform to identify food facilities at greatest risk of food supply chain disruptions, and to provide focus to areas where we should fortify resilience. We also launched a pilot to evaluate if select third-party food safety standards aligned with FSMA and determine what role they might play in the nation’s food safety oversight system. And we advanced the concept of Food Safety Culture to achieve higher rates of compliance and to mobilize the industry to do the same, realizing that advancing food safety requires going beyond traditional approaches, through a better understanding of human behavior and organizational dynamics.

A Record of Prevention

Importantly, while regulatory activities matter, they’re not what matters most. What matters most is the outcomes or proven results that our work is achieving in reductions in foodborne illnesses. And early indications are that we’ve been successful here too, whether it’s been through our work to rally stakeholders to break the cycle of recurring outbreaks around Thanksgiving linked to fresh leafy greens through FDA’s Leafy Green Action Plan or, after 8 years and 8 outbreaks, breaking the cycle of Salmonellosis during the summer linked to imported papayas, through an enhanced Food Safety Partnership between the U.S. and Mexico, as just a couple of examples.

Tackling Foodborne Outbreaks Faster

And while prevention has been and must always be our focus, tackling foodborne outbreaks faster and revealing their root cause is also essential to preventing future outbreaks, so here too, we made significant progress. For example, we strengthened FDA’s foodborne outbreak investigations and almost doubled the number of outbreak investigation reports the agency now publishes. Also, as a commitment to greater transparency, we began a process of sharing information about the outbreaks the FDA is investigating through a weekly outbreak update table, even before there is any actionable information. And importantly, we completed an independent review of our outbreak investigation processes that led to the development of a Foodborne Outbreak Response Improvement Plan.

I want to THANK all of those in the FDA who have committed themselves to these efforts and I hope they are given the opportunity to continue this important work in the future. I hold the food safety staff throughout the agency in the highest regard, for their expertise, their experience, and – most of all – their commitment to the public.

Looking to the Future

In February 2022, as you rejoined the agency, I shared with you that I was considering leaving, expressing my concern that the decentralized structure of the food program that you and I both inherited, significantly impaired the FDA’s ability to operate as an integrated food team and protect the public. It was also in February of 2022 that I first learned of the infant formula incidents that had been reported to various parts of the FDA several months before, so I postponed this decision and dedicated myself and my staff to doing all we could to help tackle this crisis. With the Abbott facility now reopened, infant formula availability is more prevalent, and – very importantly – the necessary monitoring, data systems, and insights are now in place through the 21 Forward platform to help address the current and any future infant formula supply chain challenges, I believe the time is right for me to leave.

My fervent hope is that American consumers, especially mothers and fathers of infants, never again have to face this type of preventable situation. It is incumbent on any public organization that has undergone a crisis of this magnitude to undergo an “independent” and thorough review to understand how the crisis happened, what can be done to prevent it from happening again, and that the complete findings be transparently shared with the public. I am grateful that Congressional leaders have demanded that this happen and that the Office of the Inspector General has initiated its own investigation.

Lastly, while I respect that these are decisions only you are empowered to make, I do want to leave you with a couple of thoughts for consideration. One, based on my experience these past four years, I (as well as a diverse group of Bipartisan Congressional Leaders and Consumer, State Regulatory, & Industry Stakeholder Groups) firmly believe the agency would operate more effectively and be better able to protect the American public from foodborne illness, with the creation of a more integrated operating structure and a fully empowered and experienced Deputy Commissioner for Foods, with direct oversight of those centers and offices responsible for human and animal foods. In this manner, she or he can more efficiently make the necessary changes that are needed to transform FDA’s Food Program for the 21st Century. Secondly, I also urge you to consider transferring the small, yet exceptional staff comprising the Office of Food Policy and Response (OFPR) to a new office of the Deputy Commissioner for Foods.

In closing, I will always remain grateful for the opportunity to have served our one and only true boss, the approximate 340 million American consumers nationwide. Serving them has been an honor and a privilege.

Frank Yiannas

Deputy Commissioner, Food Policy and Response 

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Just last year E. coli illnesses were linked to the consumption of raw cake batter. 16 people were infected with E. coli O121 in 12 states. One of those 16 was an 11-year-old girl in Utah, named Harlee.

According to the CDC, in July 2021, Harlee began to experience stomach pain and as the weekend went on, Harlee’s symptoms worsened, and she couldn’t sleep from the pain. Her mom, Errin, took her daughter to the doctor, where she was given antibiotics and sent home. However, it soon became clear to Errin that Harlee’s illness was much more serious when her symptoms got worse.

Harlee’s family took her to a second doctor for more tests and eventually headed to the emergency room. Doctors diagnosed Harlee with an E. coli infection. Harlee’s infection was so serious that she was admitted to the hospital, where she stayed for three days. 

“It was really scary. When we finally took her to the hospital, she was crying, and wouldn’t stop crying. I just wanted someone to fix her,” said Errin.

While Harlee was in the hospital, Errin got a call from the local health department. They told her that Harlee’s E. coli infection was part of a multistate outbreak linked to cake batter. “That’s when they started asking me about cake mix,” Errin recalled. “I would not have even thought about that.”

Harlee baked a cake the week before her symptoms started, but before putting the cake in the oven, she tasted some of the raw batter. 

“I knew you could get sick from raw eggs, but I would have never thought flour in cake mix,” said Errin.

Outbreaks from flour, a raw ingredient in cake mix, have happened before. In 2016 and 2019, CDC investigated E. coli outbreaks linked to flour that led to more than 80 people getting sick and 20 people being hospitalized.

After she was released from the hospital, it took some time for Harlee to fully recover from her infection. “It was scary. She was just praying that she would make it through,” said Errin. Thankfully, Harlee made a full recovery and is back to enjoying sports and the outdoors with her family.

While flour might not look like raw food, most flour is raw. That means it hasn’t been treated to kill germs that cause food poisoning. 

These harmful germs can contaminate grain while it’s still in the field or flour while it’s being made. Steps like grinding grain and bleaching flour don’t kill harmful germs—and these germs can end up in flour or baking mixes you buy at the store. You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked.

Raw eggs are another ingredient in dough and batter that can make you or your loved ones sick. Raw and lightly cooked eggs can contain Salmonella, a germ that causes food poisoning.

Some companies make edible cookie dough and brownie batter that you can find in stores. These products are made with heat-treated flour and pasteurized eggs or no eggs. Read the label carefully to make sure the dough is meant to be eaten without baking or cooking.

Harlee and Errin are telling their story to help other families avoid going through what they experienced. When you bake, don’t eat or taste raw dough or batter. It’s not worth the risk and can make you seriously sick. “It tastes good, but it’s not worth it!” Harlee said.

Tips from the CDC to stay safe when handling flour and other raw ingredients

Follow these practices to prevent food poisoning when you are baking and cooking with flour and other raw ingredients.

• Do not taste or eat any raw dough or batter. This includes dough or batter for cookies, brownies, cakes, pie crusts, tortillas, pizza, biscuits, pancakes, or crafts made with raw flour, such as homemade play dough or holiday ornaments.
• Do not let children play with or eat raw dough, including dough for crafts.
• Bake raw dough, such as cookie dough, and batter, such as cake mix, before eating.
• Follow the recipe or package directions for cooking or baking. Use the temperature and cooking time given in the recipe or directions.
• Do not make milkshakes with products that contain raw eggs or raw flour, such as cake mix or cookie dough.
• Do not use raw homemade cookie dough in ice cream.
  • Cookie dough ice cream sold in stores contains dough that has been treated to kill harmful germs.
• Keep raw foods, such as flour and eggs, separate from ready-to-eat foods. Because flour is a powder, it can spread easily.
• Follow label directions to refrigerate products containing raw dough or eggs until they are baked or cooked (for example, store-bought cookie dough).
• Clean up thoroughly after handling flour, eggs, or raw dough.
  • Wash your hands with soap and water after handling flour, raw eggs, or any surfaces they have touched.
  • Wash bowls, utensils, countertops, and other surfaces with hot, soapy water.

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The study, titled “Appliances Used by Consumers to Prepare Frozen Stuffed Chicken Products,” is timely and significant as raw frozen stuffed chicken products remain a source of Salmonella outbreaks despite changes to packaging, which instructs consumers to cook these products in ovens and to avoid using microwaves.

The USDA’s Food Safety and Inspection Service has taken specific aim at these types of products, moving to declare all strains of Salmonella an adulterant in breaded and stuffed raw chicken products in August of this year.

Sandra Eskin, deputy undersecretary for food safety for the USDA’s Food Safety and Inspection Service (FSIS), said one reason the FSIS is taking this action is because raw breaded and stuffed chicken is one of the most confusing products for consumers. Consumers are often confused because the raw products can look fully cooked. However, these products are only partially cooked to set the breading (often making them appear fully cooked). These products need to be cooked to an internal temperature of 165 degrees F (74 degrees C) to ensure that they are safe to eat.

Previous studies have found that some consumers infrequently read package instructions, including one report that found some consumers discarded packaging when the products were brought home and never saw cooking instructions.

The survey found that respondents with lower incomes and who live in mobile types of homes reported lower oven use and higher microwave use.

Barriers to using ovens, combined with the convenience of microwaves’ shorter cooking times, might encourage consumers to use microwaves. According to the study, microwaves require adjusting cooking times based on the microwave’s wattage. Consumers who do not know their microwave’s wattage, as was the case among approximately one-third of the survey’s respondents, might not be able to adjust cooking times and might therefore be less likely to prepare these products safely. 

Although ovens were the most commonly reported appliance used to cook frozen stuffed chicken products, 54 percent of respondents reported using other appliances instead of or in addition to ovens, including microwaves at 29 percent of consumers.

In addition, 8 percent of all respondents who reported using a microwave to prepare these products and knew the wattage had microwaves with a power level of equal to or less than 750 watts. Other studies suggest that lower wattage microwaves might be insufficient to fully cook these products.

Adding to the potential of food poisoning is that food thermometer usage can be low. One study found that even among persons who owned a food thermometer, only 38 percent typically used them to check the doneness of frozen chicken products.

The study’s findings suggest that relying on labeling and cooking instructions might not be sufficient to prevent illness. The researchers suggest that companies consider implementing interventions that rely less on labeling and consumer preparation practices to ensure safety.

The full study can be found here.

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According to Arizona Attorney General Mark Brnovich, the charges were one count of Criminal Damage, a class two felony, and two counts of Adding Poison or Other Harmful Substances to Food, Drink, or Medicine.

Lohr was first arrested in Oct. 2018 for tampering with food at Safeway, Walgreens, and Target stores in the Phoenix area. Store employees told emergency responders that Lohr was pouring vinegar and hydrogen peroxide onto food items. The Maricopa County Attorney’s Office charged him with criminal damage. According to a statement from Target soon after the incident, there was tampering with frozen pizzas, ice cream, and fresh beef, pork, and chicken products at various Target stores in the area.

After Lohr was arrested and released from custody, he went to California. In Feb. 2019, the FBI arrested him for similarly tampering with consumer products in California. Lohr was seen on surveillance videos pouring bleach into refrigerators and freezers containing packaged consumer products such as ice, alcoholic beverages, and packaged frozen seafood at supermarket locations in multiple cities in Southern California, according to an FBI press release.

Lohr was later sentenced in Oct. 2021 to a 51-month federal prison term followed by three years of supervised release with mental health services.

According to an Arizona Attorney General’s press release, no individuals reported any illness associated with consuming the tampered items. Lohr was ordered to pay restitution to Albertsons/Safeway in the amount of $390 and undergo a mental health evaluation.

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A recent mushroom poisoning case in Massachusetts has illustrated again how people who forage mushrooms can find themselves carrying home a basket of toxins, especially if they are not well-versed in local species.

Mushroom poisoning can range from an upset stomach to death. 

Common symptoms of the poisoning include vomiting, diarrhea, abdominal pain, weakness or lethargy. Illness and death can come quickly in some instances.

A 63-year-old mother and her 27-year-old son showed up at UMass Memorial Medical Center in Worcester, MA, looking ill and with signs of liver and kidney damage after consuming wild mushrooms picked in their friend’s Amherst, MA, backyard. The mother and son said the symptoms hit within hours of consuming what was later identified as a death cap mushroom.

Translating for his mother, the son said the mushrooms reminded his mother of the mushrooms she would eat in Malaysia.

With the help of an experimental drug flown in from Philadelphia, the two were stabilized, though the mother had to have a liver transplant.

A study published in the journal Mycologia,  took the compiled U.S. mushroom exposures as reported by the National Poison Data System (NPDS) from 1999 to 2016 and analyzed the data from those 28 years. 133, 700 cases, 7,428 a year, of mushroom exposure, mostly by ingestion, were reported. Approximately 704, 39 a year, of the exposures resulted in major harm. Fifty-two fatalities were reported during the 16-year period, mostly from cyclopeptide-producing mushrooms ingested by older adults unintentionally. The study found that the misidentification of edible mushroom species appears to be the most common cause.

While many edible mushroom species grow wild all across the U.S., stories like this show there is risk involved because of toxic and poisonous species These toxic species include lookalikes that can cause serious illness or even death when eaten. This is why it is important that a certified mushroom expert properly identify the mushrooms.

If you’re interested in mushroom foraging and how to do it safely, contact your local mushroom foraging clubs, certification programs, university extension programs, or your State’s Department of Agriculture.

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The petting zoo, Lucky Ladd Farms, was not identified in the report but has released a statement on its Facebook page.

“We have received several requests for factual information on the E. coli outbreak that occurred on the farm this past summer and the current status and safety of visiting our facility.

“Our family and staff continue to offer our prayers and heartfelt condolences to everyone affected by the very sad outcome that occurred in June.” Their full statement can be read here.

TDH was first notified of an ill child hospitalized in Florida after attending a goat husbandry summer camp at a local farm in Rutherford County on June 22. They received a second call on June 25 from the same mother stating she knew of a 2-year-old patient hospitalized at Vanderbilt Hospital in Nashville, TN, with hemolytic uremic syndrome (HUS) and reported that this child’s older brother had attended the same camp.

On June 27, TDH’s Foodborne and Enteric Diseases (FED) team initiated an outbreak investigation. Lucky Ladd Farms included attractions such as a petting zoo, pony rides, splash pad, walking trails, various fields and three food service establishments. 

During the summer months, the farm held multiple five-day summer camps teaching animal husbandry for children ages 6-10. Among other activities, children pick out a baby goat and cared for it the remainder of the camp. Children attended camp during the day and return home each afternoon. 

Of 82 attendees of the summer camp, FED identified three confirmed cases of E. coli — two primary (camp attendees) and another secondary (a family member of an attendee). The 2-year-old was a family member of one of the summer camp attendees. FED identified 11 other probable cases.

The TDH FED concluded that this outbreak was from direct contact with goats infected with E. coli O157:H7 with secondary transmission from cases. The TDH suggests that the implementation of control measures in place at the farm to minimize transmission may have reduced additional illnesses.

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The independent expert panel has been charged with evaluating the structure, leadership, authorities, resources and culture of the FDA’s human foods program.

FDA Commissioner Robert Califf announced the review in May while a congressional committee was questioning him about an outbreak of cronobacter infections linked to infant formula from Abbott Nutrition. The agency was under fire for their slow response and disorganization. Some people have called for a reorganization of top positions at the FDA. 

In the public meeting’s food safety session, six food safety experts from various fields provided feedback and suggestions for the FDA.

The Speakers:

• Bill Marler, JD, Marler Clark LLP, PS
• Mitzi Baum, MS, STOP Foodborne Illness
• Scott Faber, Environmental Working Group
• Jennifer McEntire, Ph.D., International Fresh Produce Association
• Caroline Smith DeWaal, EatSafe
• David Goldman, MD, MPH, formerly of FDA’s Office of Food Policy and Response

Bill Marler, JD, Marler Clark LLP, PS

Seattle food safety attorney Bill Marler explained that he’s spent nearly 30 years coming to D.C. from Washington state for discussions on how to make food safety perfect. But he implored the panel to “not make perfect the enemy of the good.”

Marler said that it is past time to address the fragmented and illogical division of federal oversight of food safety. “For decades multiple experts have cited the need to revamp the food safety and quality of the U.S. food supply,” Marler said. “I believe that FSMA’s (Food Safety Modernization Act) failures are not due to the legislation itself, but due to the lack of sustained consistent effective and accountable leadership at the FDA, due to the culture of fragmentation the essential food safety functions between the four main center.”

 In closing, Marler’s advice to the panel was to create separate commissioners in the FDA — one for food and one for drugs.

Mitzi Baum, MS, STOP Foodborne Illness

“I’m here on behalf of individuals and families that continue to be impacted by foodborne disease,” said Mitzi Baum, the chief executive officer at the Chicago-based organization STOP Foodborne Illness. With more than two decades of experience at Feeding America, including time as the non-profit’s director of food safety, Baum said that consumers are still waiting for a food safety culture shift from reactionary to preventive. She said this is evidenced in the powdered infant formula recall from Abbott Nutrition. “The culture remains reactive, the process lacks clarity and the system is not structured for swift urgent action to protect consumers.”

“Consumers want to trust that foods that they feed their families are safe.” Baum lists the slow implementation of FSMA, the same foods regularly being recalled and the ongoing powdered infant formula crisis as things impacting consumers’ trust and reasons why the FDA can’t be resistant to change. “The process that you (the foundation) have undertaken will have a meaningful impact on their (consumer) safety,” she told the panel. “Consumers can’t wait 88 years and continue to suffer the consequences of resistance to change.”

Scott Faber, Environmental Working Group

Scott Faber, Vice President for government affairs at the Environmental Working Group, made five key points. “One, it’s clear that FDA food program nutrition and food safety needs more resources and that user fees are essential to the program’s success.”

“Two, it’s equally clear that the fragmented leadership at the top of the FDA hampers FDA’s ability to make risk-based decisions about how to best deploy these resources.”

“Three, that the prevention mandate enshrined in FSMA has not been fully embraced by FDA especially by FDA inspectorate and FSMA’s command to protect consumers from pathogens and produce has simply been ignored.”

“Four, FDA has systematically failed to address the risks posed by food chemicals.”

“Five, Americans trust and respect FDA, but FDA must be much more transparent if the agency hopes to retain that trusted respect.”

Jennifer McEntire, Ph.D., International Fresh Produce Association

Jennifer McEntire, Chief Food Safety and Regulatory Officer at the International Fresh Produce Association, started by saying that having an empowered deputy commissioner for foods who truly understands the food system and has the authority to lead and coordinate the foods programs at the FDA will go a long way and would address many of the issues. 

McEntire added that the “FDA would benefit from a leader who can set direction, get people on board, look for partnerships and collaborations that can stretch and leverage those resources and occasionally make tough decisions.”

Caroline Smith DeWaal, EatSafe

Caroline Smith DeWaal, Deputy Director at EatSafe at Global Alliance for Improved Nutrition, wanted to make it clear that her comments reflect her own views not those of any organization where she currently works or previously worked. 

“I saw more clearly how the agency challenge really lies both in its leadership, but much more in its culture,” DeWaal explained. “The agency is set up with systems that devolve leadership and decision making to an absurd extent.” She said that this devolving of decision-making could be because of fear. “It’s fear of making a decision that could be criticized by the industry by the media, by other agencies in the federal government or even by FDA colleagues.”

Finally, she said, “To address the crisis at FDA, there is an urgent need to segregate and streamline the agency’s food safety functions, provide dedicated inspection and regulatory resources to the food program and provide a clear path for decision making, with a dedicated food safety professional at the top.”

David Goldman, MD, MPH, formerly of FDA’s Office of Food Policy and Response

The last of the six experts, Dr. David Goldman has 20-plus years of working in food safety with the USDA Food Safety and Inspection Service and recently with the FDA. “I think that my work at the two federal food regulatory agencies has provided me a rare perspective,” Goldman said. “I want to respectfully offer an insider’s perspective.”

Goldman suggested that the major challenge he observed in his time at the FDA was the fragmentation of roles and responsibilities that followed the reorganization in 2019. “At that time and several times after that, I made the observation that dotted lines on an org chart are very different than solid lines.”

He said he would favor a single food safety agency or a separate operating division that reports up to the secretary of the Department of Health and Human Services.

“I wanted to offer something that may be a little more practical, but yet is still bold. I think I propose that all the functions related to say, science, both research and regulatory lab operations, policy compliance, communications, response, consumer education and most importantly inspection, be placed under one roof in a new Center for Food Safety within the FDA.”

Goldman finished his recommendations by saying that his purposed structure would replicate the one that he worked under at FSIS, where everyone in their respective roles are focused solely on food safety.

About the foundation

According to its website, the Reagan-Udall Foundation for the Food and Drug Administration is an independent 501(c)(3) organization created by Congress “to advance the mission of the FDA to modernize medical, veterinary, food, food ingredient, and cosmetic product development, accelerate innovation, and enhance product safety.”

The Foundation embodies the FDA’s vision of collaborative innovation to address regulatory science challenges of the 21st century and assist in the creation of new, applied scientific knowledge, tools, standards, and approaches the FDA needs to evaluate products more effectively, predictably, and efficiently, and thereby enhance the FDA’s ability to protect and promote the health of the American public. The Foundation serves as a crucial conduit between FDA and the public, providing a means for FDA to interact directly with stakeholders, including industry and consumers. The Foundation does not participate in regulatory decision-making or offer advice to FDA on policy matters.

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Tips from the USDA and FDA:

Action plan before a storm hits:

• Buy ice packs and coolers days before the hurricane arrives in case there is a prolonged power outage.
• Pour water into containers and freeze it to make ice.
• Use an appliance thermometer to determine the safety of your perishable foods. Meat, poultry, fish and egg products must be kept at 40 F or below and frozen food at 0 F or below.
• For meats, check the canned goods aisle of your local grocery store for canned meats. These are fully cooked and unopened canned meats that don’t require refrigeration.

During a Storm

Keep food at recommended temperatures. Keep in mind that perishable food such as meat, poultry, seafood, milk, and eggs not kept at recommended temperatures can make you sick—even if thoroughly cooked.

Do not eat or drink anything that has touched flood water, including food packed in non-metal containers.

How to sanitize cans of food:

• Remove labels from cans, which can harbor dirt and germs, wash the cans, and dip them in a solution of 1 cup (8 oz/250 mL) of unscented household (5.25% concentration) bleach in 5 gallons of water.
• Allow the cans to air dry.
• Re-label the cans with a marker. Include the expiration date.

How to sanitize containers, countertops, pots, pans, dishware and utensils:

• Thoroughly wash, rinse, and sanitize anything that may come in contact with food — for example, pans, dishes, utensils, and countertops. Throw away wooden cutting boards or bowls — these cannot be safely sanitized.
• Mix 1 tablespoon unscented household (5.25% concentration) liquid bleach with 1 gallon of water.
• Soak the item in the solution for 15 minutes.
• Allow to air dry.

How to make tap water safe to drink:

After a natural disaster, water may not be safe to drink. Area Health Departments will determine whether the tap water can be used for drinking. If the water is not potable or is questionable, then follow these directions:

1. Use bottled water that has not been exposed to flood waters if it is available.
2. If you don’t have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
3. If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of unscented household (5.25% concentration) liquid bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
4. If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.

After a storm

If water supply is still unsafe, boil water or use bottled water.

Once power is restored, check the temperature inside your refrigerator and freezer. You can safely eat or refreeze food in the freezer if it is below 40 F.

If your freezer does not include a thermometer, then check the temperature of each food item. If the item still contains ice crystals or is at or below 40 F, you can safely refreeze it.

Discard any perishable food—for example, meat, poultry, fish, eggs, milk—that has been in a refrigerator or freezer at or above 40 F for 2 hours or more.

When in doubt, throw it out.

Farmers in the storm’s path

Among those in Hurricane Ian’s path are farmers and their fields of crops grown for human consumption. The U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition has several resources to help growers who may be affected by the impacts to their crops from severe weather conditions.

The FDA’s Guidance for Industry: Evaluating the Safety of Flood-affected Food Crops for Human Consumption provides the information that producers can use as they assess potential damage to their food crops. This guidance is an important resource for the growers who produce and market these crops, as they are responsible for assuring the safety of flood-affected food crops for human consumption.

The FDA reminds harvesters that generally if the edible portion of a crop is exposed to contaminated flood waters, it is considered “adulterated” under the Federal, Food, Drug and Cosmetic Act and should not enter the human food supply. This applies to all food crops including underground crops (e.g., peanuts, Copotatoes).  For crops that were in or near flooded areas but where flood waters did NOT contact the edible portions of the crops, the growers should evaluate the safety of the crops for human consumption on a case-by-case basis for possible food safety concerns.

Sometimes, crops that have been harvested and then subsequently deemed unsuitable for human use can be salvaged for animal food.

USDA announces Florida office closures

Due to Hurricane Ian, several of the Florida NRCS offices and USDA Service Centers will be closed the remainder of this week. A full list of closures and contact information can be found here.

Find more food safety tips during storms or other emergencies at the USDA website.

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In recent years, VR technology has found its way into every part of life. From video games to job training, VR attempts to give users an experience as close to reality as possible. Though to many, this advancement in technology may sound dystopian, researchers across the country are finding ways it can improve our daily lives.

Melha Mellata, associate professor, Department of Food Science and Human Nutrition at Iowa State University, and Graham Redweik, a recent doctoral student in the Interdepartmental Microbiology Graduate Program at Iowa State, are seeing if VR can be used in yet another unconventional way, this time for the birds.

The Iowa State researchers recognized that the increasing demand for cage-free eggs arises from the goal to provide hens with better welfare, particularly in terms of natural behavior. But because the cage-free systems can present challenges, such as injuries and bacterial infections, most laying hens are kept in conventional cages. Mellata saw VR technology, as a way to simulate a free-range environment in laying hen housing.

“There are many challenges associated with free-range production environments for laying hens, including potential for additional injuries, disease and risks from predators,” Mellata said. “However, hens in free-range environments do tend to engage more often in positive, ‘normal’ behaviors that seem to enhance their overall health and immunity.”

The study, “Exposure to a Virtual Environment Induces Biological and Microbiota Changes in Onset-of-Lay Hens,” published in the peer-reviewed journal Frontiers of Science, found that showing hens VR scenes of chickens in more natural environments reduced indicators of stress in the hens’ blood and gut microbiota. “It’s intriguing to think that even just showing hens free-range environments can stimulate similar immunological benefits,” Mellate said.

Chickens are highly receptive to visual stimuli. Like their T-rex ancestors, chickens have poor depth perception and recognize objects better when they are moving than stationary. According to the study, this means that environmental factors, such as color, light quality, duration and intensity all affect the feeding behaviors of poultry.

For example, when looking at a video of chicks feeding, the birds will imitate these behaviors and approach their feed more quickly.

The study found that the VR scenes induced biochemical changes related to increased resistance to E. coli bacteria, which poses health risks to poultry and to humans who eat contaminated eggs.

Researchers displayed video projections of chickens in free-range environments. Scenes showed indoor facilities with access to an outdoor fenced scratch area and unfenced open prairie with grasses, shrubs and flowers. A group of 34 hens from commercial poultry flocks was exposed to the videos over five days on all four walls of their housing. The videos were tested during a high-risk period for stress — 15 weeks after hatching, a stage when commercial hens are regularly moved to egg-laying facilities.

The visual-only recordings showed diverse groups of free-range chickens performing activities associated with positive poultry behaviors based on time of day, such as preening, perching, dust-bathing and nesting. Videos were not shown to a control group of the same size and age in the same type of housing.

The researchers analyzed blood, tissues and samples of their intestinal microbiota. Chickens in the treatment group showed several beneficial changes compared to the control group. The differences included lower indicators of stress and increased resistance to Avian Pathogenic E. coli bacteria that can cause sepsis and death in young birds.

“We need more research, but this suggests virtual reality could be a relatively simple tool to improve poultry health in confined environments and improve food safety,” Mellata said. “It could also be a relatively inexpensive way to reduce infections and the need for antibiotics in egg production.”

The team hopes to expand the research to conduct a similar study over a longer time, with more chickens and chickens at different stages, to see if the results can be replicated.

“Future research in collaboration with our partners in veterinary medicine is also needed to investigate the neurochemical mechanisms linking the visual stimuli to changes in the chickens’ intestines,” Mellata said.

The full study can be viewed here.

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