The U.S. Food and Drug Administration published the findings of an investigation into the contamination of romaine lettuce implicated in three outbreaks of E. coli O157:H7 during the Fall of 2019. These findings, together with the findings from earlier leafy greens outbreaks dating back to 2013, suggest that a potential contributing factor has been the proximity of cattle—a persistent source of E. coli O157:H7 and other STEC—to the produce fields identified in traceback investigations.
As of March 17, 2020, 39 people infected with the outbreak strain of E. coli O103 have been reported from six states. The United States Center for Disease Control and Prevention (CDC), public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA) are investigating a multistate outbreak of E. coli O103 infections linked to clover sprouts.
Researchers analyzed samples of bushmeat in the Western Serengeti in Tanzania, and identified several groups of bacteria, many of which contain the species that cause diseases such as anthrax, brucellosis and Q fever.
Fifty people remain ill after consuming chicken meat that was infected with Campylobacter. The outbreak was detected in-part due to an ongoing project run by the Danish Veterinary and Food Administration and the Statens Serum Institut to collect Campylobacter isolates and conduct whole genome sequencing.
A biopreservation technique by researchers at the Spanish Institute of Agrifood Research and Technology (IRTA) has found that lactobacillus sakei CTC494 has proven to have efficacy in inhibiting Listeria monocytogenes in vacuum packed salmon.
Eleven New South Wales (NSW) poultry facilities and a Victorian egg layer farm have detected Salmonella since late last year due to a targeted program of testing and surveillance.
A foundational practice in Food Safety Modernization Act (FSMA) is to perform and periodically update a risk assessment and take reasonable steps to reduce or manage the identified risks.
Food processing plant surfaces must be cleaned regularly, and unlike swabs, artificially contaminated stickers were able to provide a record of contamination that took place over at least two weeks, despite washing, flushing with water, or wiping with the alcohol-based disinfectant
Pre-harvest measures are the first step to control food safety hazards and improving public health and should begin as far up the supply chain as possible to be most effective.
Researchers developed a framework to quantify the risk of zoonotic disease transmission in the Laos bushmeat system.