In the news

A study provides insight into the temperature profiles of domestic refrigerators in the Netherlands and the impact on the number of listeriosis cases related to ready-to-eat (RTE) cooked meat products. A survey was conducted among Dutch consumers (n=1020) to assess their knowledge and behavior related to refrigerators. Out of the participants, 534 measured their refrigerator’s temperature, revealing an average temperature of 5.7 °C (standard deviation (SD) of 2.2 °C) with a maximum of 17 °C. The 24-hour temperature profiles of an additional set of actively surveyed refrigerators (n = 50) showed that the temperature measured on the upper shelf was significantly higher (mean 7.7 °C, SD 2.7 °C) than the temperature measured on the bottom shelf (5.7 °C, SD 2.1 °C). Quantitative Microbiological Risk Assessment (QMRA) predicted that the primary factors contributing to the risk of listeriosis were the initial concentration and the time and temperature during household storage. Scenario analysis revealed that storing opened RTE cooked meat products at home for either <7 days or at temperatures <7 °C resulted in a significant reduction of over 80 % in predicted illness cases. Among all illness cases, the elderly represented nearly 90 %. When assessing the impact of the disease in terms of Years of Life Lost (YLL), the contribution of the elderly was 59 %. Targeted communication, particularly directed towards the elderly, on the importance of storing RTE cooked meat products at the recommended temperature on the bottom or middle shelf as well as consuming within two to three days after opening, holds the potential to significantly reduce the number of cases. @ https://www.sciencedirect.com/science/article/pii/S0168160523004336

CORE update of April 24, 2024: the CORE list of outbreaks and adverse events includes two activities. The outbreak of Salmonella Typhimurium (ref #1218) in Infinite Herbs, LLC, voluntarily recalled 2.5-oz packages of Infinite fresh organic basil. On April 19, 2024, Infinite Herbs, LLC expanded the recall to include 2.0- and 4.0-oz packages of Melisa organic basil. The outbreak advisory has been updated to include additional information about recalled products. FDA’s investigation is ongoing. In the outbreak of E. coli in a product that has not yet been identified (ref #1221), the case count increased from nine to 12. FDA’s investigation is ongoing.@ https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks?utm_medium=email&utm_source=govdelivery

Amy’s Kitchen Enchilada Verde Whole Meal is being recalled due to Listeria monocytogenes contamination. It was made with cheese from Rizo Lopez Foods, according to a Publix website notice. Some Rizo Lopez products are linked to a deadly Listeria monocytogenes outbreak that has sickened at least 26 people in 11 states and hospitalized 23. Two people who lived in California and Texas died. No illnesses have been reported to the company to date in connection with the consumption of this product. The recalling firm is Amy’s Kitchen. The recall is based on a notice by Rizo-Lopez telling Amy’s Kitchen about the possible presence of Listeria in the cheese used to produce the meal.  @ https://foodpoisoningbulletin.com/2024/amys-kitchen-enchilada-verde-whole-meal-recalled-for-listeria/

On April 20, 2024 – USDA/ FSIS issued a health alert for ground beef products that may be contaminated with E. coli O157:H7. A recall was not requested because the products are no longer available. The raw ground beef was produced on March 28, 2024, with a use/freeze by April 22, 2024. These items were shipped to food service institutions and retail locations nationwide. The establishment discovered the problem because it was found positive for E. coli O157:H7. The company notified FSIS that they inadvertently used a portion of the contaminated beef to produce ground beef products that they subsequently shipped into commerce. There have been no confirmed reports of illness due to consumption of these products. FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160 F. @ https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-ground-beef-products-due-possible-e–coli-o157h7-0