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We are sad to report the passing of Dr. William (Bill) H Sperber, a pioneer of food microbiology and food safety. Dr. Sperber was renowned for his work as a food microbiologist and pioneering work developing the Hazard Analysis and Critical Control Points (HACCP). Dr. Sperber worked for major food companies (Best Foods, Pillsbury, and Cargill) and served as a global ambassador for food protection after his retirement. The U.S. Secretary of Agriculture appointed him to the National Advisory Committee on Microbiological Criteria for Foods five times. He was appointed in 2000 to the FAO–WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award. In 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In addition to all his scientific accomplishments, he was a friendly microbiologist, always welcoming newcomers to the field with open arms. We will all miss him.

The FDA reported on 06/17/2024 that Snapchill LLC (Green Bay, WI) recalled all canned coffee products manufactured by the company because their current process could lead to the growth and production of the botulinum toxin. The products were distributed nationwide through coffee roasters and retail locations and direct online purchases from Snapchill. The problem was identified when the FDA notified Snapchill that the low acid canned foods process for manufacturing the recalled products was not filed with FDA, as is required by regulation. No illnesses have been reported, and Snapchill is unaware of any instances in which the company’s products contained botulin toxin. Snapchill is working on filing the appropriate notification with the FDA. The products are sold under a range of roaster and brand names in a variety of metal can sizes ranging from 7 oz to 12 oz. @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/snapchill-llc-recalls-canned-coffee-products-due-potential-clostridium-botulinum

Hudson Harvest (Germantown, NY) recalled Hudson Harvest Tomato Basil Sauce because of reported swelling, leaking, or bursting jars. There is a possibility that the product has been under-processed, which could lead to the potential for spoilage organisms or pathogens. The product was sold to NY, CT, and MA retailers during May and June 2024. The product is packaged in a 16-ounce glass jar and printed with lot # 1042426, UPC # 683720301567. The UPC can be found above the bar code, and the lot number can be found on the side of the jar. No illnesses or other adverse consequences have been reported to date @ https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/hudson-harvest-issues-voluntary-recall-tomato-basil-sauce-due-potential-under-processing?utm_medium=email&utm_source=govdelivery

CORE update of June 20, 2024: the CORE list of outbreaks and adverse events includes six activities. A new outbreak of Salmonella Typhimurium (ref # 1234) linked to an unidentified product has been added to the table. FDA’s investigation is ongoing. The investigation of illnesses (ref #1233) linked to Diamond Shruumz-brand Chocolate Bars, Cones, and Gummies, the advisory has been updated to include additional illnesses and investigation updates. FDA has initiated traceback and an onsite inspection. The outbreak of Salmonella Typhimurium linked to fresh, organic basil (ref #1218) is over, and the FDA’s investigation is complete. @ https://www.fda.gov/food/outbreaks-foodborne-illness/investigations-foodborne-illness-outbreaks?utm_medium=email&utm_source=govdelivery