Have you ever wanted to tell the FDA about a problem with food? The FDA has started a streamlined food complaints program to make the process easier. The complaints can be about an illness, an injury, an allergic reaction, concerns about a dietary supplement, or any concern about defects in the safety or quality of an FDA-regulated food. This is part of the Human Foods Program. Until this new program was initiated, consumer complaints were directed to Consumer Complaint Coordinators in the FDA's Office of Regulatory Affairs. The phone numbers associated with those coordinators will no longer be active. Instead, consumers can call 1-888-SAFEFOOD (1-800-723-3663). Then, officials with the Human Foods Program will receive, triage, and evaluate complaints, and the new Office of … [Read more...]
McMaster Researchers Create Packaging Revealing Contamination
McMaster researchers have created food packaging that can reveal contamination of food, possibly helping prevent foodborne illness. Researchers Akansha Prasad, co-lead author of the paper that describes the invention, which was published in the journal Advanced Materials said in a statement, "This is something that can benefit everyone. We're hoping this technology will see lives, money, and food waste." Shadman Khan, co-lead author on the paper added, "We wanted to develop a system that was reliable, quick, affordable, and easy to use." The packaging will let producers, retailers, and consumers tell in real time whether the contents of a sealed food package are contaminated just by looking at it. Not having to open the package will eliminate the possibility of … [Read more...]
Foodborne Illness is Back to Pre-Pandemic Levels
Foodborne illness is back to pre-pandemic levels for some pathogens, according to research published in the Center for Disease Control and Prevention's Morbidity and Mortality Weekly Report (MMWR) for the week of June 30, 2023. The incidences that were higher were infections caused by Shiga toxin-producing E. coli, Yersinia, Vibrio, and cyclopsora. Campylobacter, Salmonella, Shigella, and Listeria illness levels did not change. In other words, progress in reducing enteric infection levels was not observed in 2022. The report states that collaboration among food growers, processors, retail stores, restaurants, and regulators is needed to reduce pathogen contamination during poultry slaughter and to prevent contamination of leafy greens. During the pandemic, foodborne … [Read more...]
Climate Change Increases Foodborne Illness Outbreak Risk
The effects of climate change are stark and worrying. Most people have heard about rising sea water levels, more wildfires, and more extreme weather events. But did you know that climate change increases foodborne illness outbreak risks? A study published in Scientific Reports by Kuhn et al looks at the relationship between Campylobacter outbreaks and climate in Northern Europe. The researchers used national surveillance data of campylobacteriosis infections in Denmark, Finland, Norway, and Sweden. They found that temperature, rainfall, and snowfall have a predictable effect on infection rates. Higher temperatures and heavier rainfall led to more infections, while shorter heatwaves and winter rain and snowfall reduced the number. Global climate change will change temperatures and … [Read more...]
Foodborne Illnesses Increased, Healthy People 2020 Targets Not Met
The Centers for Disease Control and Prevention Morbidity and Mortality Weekly Report has released information about incidence and trends of foodborne illness from their active surveillance network for 2016 - 2019. They have found that foodborne illnesses increased, so the Healthy People 2020 targets for reducing foodborne illness will not be met. In 2019, FoodNet identified 25,866 cases of infection, 6,164 hospitalizations, and 122 deaths. The overall incidence per 100,000 population was highest for Campylobacter, followed by Salmonella, STEC, Shigella, cyclospora, Yersinia, Vibrio, and Listeria. Eighty-six percent of infections were acquired domestically. It's important to note that most cases of foodborne illness are not reported to physicians, so those cases are not in the … [Read more...]
How Do You Know If You Have a Campylobacter Infection?
With the Center for Disease Control's Morbidity and Mortality Weekly Report report release detailing how foodborne illness increased by 65% in 2018 compared to 2015-2017, people are starting to think about the bacteria Campylobacter. This pathogen was the most common cause of bacterial foodborne illness in the United States in 2018, causing 19.5 illnesses per 100,000 people. How do you know if you have a Campylobacter infection? Most of these cases are not part of outbreaks, which are defined as two or more unrelated people sickened by the same strain of pathogen. About 14 cases are diagnosed per 100,000 people in this country every year. About 1,300,000 Americans are sickened by Campylobacter every year. In 2015, a Campylobacter outbreak in Northern California was associated … [Read more...]
Foodborne Illnesses Increased in 2018 Compared to 2015-2017
Foodborne illnesses increased in 2018 compared to the period of 2015-2017, according to a new report by the Center for Disease Control for its Weekly Morbidity and Mortality Report for the week of April 26, 2019. The report states that this increase may are partially attributable to increased culture-independent diagnostic tests (CIDTs). CIDT identifies pathogens that were not routinely detected by other methods. During 2018, FoodNet identified 25,606 infections, 5,893 hospitalizations, and 120 deaths. The incidence of cyclospora infections increased "markedly," in 2018 because there were several large outbreaks associated with produce. And the number of illnesses caused by Campylobacter and Salmonella remain high. FoodNet surveils the population for lab-diagnosed infections … [Read more...]
MMWR Examines Trends of Foodborne Illness Outbreaks From 2006 to 2017
The CDC is examining trends of foodborne illness outbreaks for 2017 and describes changes in incidence since 2006 in its Morbidity and Mortality Weekly Report (MMWR) for March 23, 2018. Foodborne illness is a substantial health burden in the Untied States. In 2017, there were 24,484 infections, 5,677 hospitalizations, and 122 deaths attributed to food borne illness. Commander with the time period of 2014 to 2016, FoodNet, the Foodborne Diseases Active Surveillance Network, showed that there was increase of infections with Campylobacter, Listeria, non-0157 Shiga toxin-producing Escherichia coli (STEC), Yersinia, Vibrio, and Cyclospora. This increased incidence may have resulted form the increased used and sensitivity of culture-independent diagnostic tests. At the same time, the … [Read more...]
H-E-B Announces Recall of Store-Produced Single-Serving Soups
The U.S. Food & Drug Administration (FDA) has alerted the public that H-E-B stores in the state of Texas are recalling two single-serving soup products. These soups were made in-house from vegetable ingredients that are part of a massive recall issued on October 19th by Mann Packing, headquartered in Salinas, California. These vegetables may have been contaminated with Listeria monocytogenes bacteria, which can cause a very dangerous form of food poisoning. The two single-serving soups affected by the recall are “H-E-B ASIAN NOODLE CUP BEEF” (UPC code 26010400000) and “H-E-B ASIAN NOODLE CUP CHICKEN” (UPC code 26010100000). Because of the food poisoning risk, anyone who has bought one of these soups should either dispose of it properly or return it to its place of purchase for a … [Read more...]
FDA Has Tips for Eating Outdoors and Handling Food Safely
This is Memorial Day weekend, the unofficial beginning of the summer season. Many people will be barbecuing and having picnics outdoors. These events are opportunities for foodborne illness, especially since the warmer weather months can increase the chance of food poisoning. So the FDA is offering tips for eating outdoors and handling food safely. First, pack and transport the food safely. When perishable foods aren't in the refrigerator, they are at greater risk for bacterial contamination. Cold food should be kept cold. Use a cooler with ice or frozen gel packs and make sure that the temperature in the cooler is at 40*F or below to prevent bacterial growth. You can pack meat, poultry, and seafood while still frozen so they stay colder longer. Organize the cooler contents. Put … [Read more...]
