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In collaboration with America’s Poison Centers and state and local partners, the FDA and CDC are investigating a series of illnesses associated with eating Diamond Shruumz-brand Microdosing Chocolate Bars. The chocolate was sold online and at smoke and vape shops that sell hemp-derived products. As of June 7, 2024, eight illnesses have been reported from four states, including AZ (4), IN (2), NV (1), and PA (1). All eight people have reported seeking medical care; six have been hospitalized. No deaths have been reported. FDA is working to determine the cause of these illnesses and is considering the appropriate next steps. More information will be provided as it becomes available. Symptoms of illnesses include seizures, central nervous system depression, agitation, abnormal heart rates, hyper/hypotension, nausea, and vomiting.@ https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-illnesses-diamond-shruumz-brand-microdosing-chocolate-bars-june-2024?utm_medium=email&utm_source=govdelivery

Schreiber Foods (Green Bay, WI) recalled 836,721 units of various cream cheese products because of potential Salmonella contamination. The recall was originally initiated on My 3, and the products were sold by several major U.S. supermarkets, including Aldi, Hy Vee, Piggly Wiggly, and Schnucks. The recalled cream cheeses includes Dutch Farms, Fareway, Happy Farms, Hy Vee, Kroger, Our Family, Schnuck, Essential Everyday, Dunkin, Piggly Wiggly and Schreiber Foods cream cheeses. The FDA designated the recall a Class II, which indicates that the products may cause “temporary or medically reversible adverse health consequences” but that the “probability of serious adverse health consequences is remote.” The products were shipped to California, Florida, Iowa, Illinois, Indiana, Massachusetts, Maryland, Michigan, Minnesota, Missouri, North Carolina, New Jersey, New York, Ohio, Pennsylvania, Texas, Virginia, Washington, and Wisconsin. The products were also sold in Puerto Rico. @ https://www.newsweek.com/cheese-spread-food-recall-salmonella-fda-1908437

Officials are searching for a mystery food item behind an outbreak of E.coli, which has struck down 113 people and left at least 37 hospitalized. The source of the current wave of cases hasn’t yet been discovered, but there are fears that Britain’s looming barbecue season, when many may under-cook items like burgers, could fuel an even bigger outbreak. ‘It’s a particularly nasty variant of E.coli, and we have a high hospitalization rate,’ Professor Nicola Holden said. The UK Health Security Agency (UKHSA) believes cases are linked to a ‘nationally distributed food item’ or ‘multiple food items’ and that they are investigating the cause. Two-thirds of those known to have been infected by the bacteria in England have become so severely ill they needed hospital care. UKHSA said 113 cases were logged between May 25 and June 4, but more are expected. Of these, 81 were in England, 18 in Wales, and 13 in Scotland.  @ https://www.dailymail.co.uk/health/article-13504857/Hunt-mystery-nationally-distributed-food-item-triggered-E-coli-100-people-UK-experts-warn-diarrhoea-vomiting-stomach-cramps-stay-away-school-work.html

A review published in J. Food Protection (Volume 87, Issue 7, July 2024) focuses on the potential direct physical, chemical, and microbiological contamination from disposable gloves when utilized in food environments, inclusive of the risks posed to food products as well as worker safety. Multiple evidence-based reports of contamination, toxicity, illness, deaths, and related regulatory action linked to contaminated gloves in food and healthcare have highlighted problems indicative of systemic glove industry shortcomings. Numerous unsafe ingredients can introduce chemical contaminants, potentially posing risks to food and glove users. Microbial hazards present significant challenges to overall glove safety as contaminants appear to be introduced via polluted water sources or flawed glove manufacturing processes. The study found that physical failures play a pivotal role in releasing sweat build-up, liquefaction of chemical residues, and incubating microbial contaminants from hands and gloves. Enhanced regulatory requirements for Acceptable Quality Limits of food−grade gloves and establishing appropriate bioburden standards would enhance safety in food applications. @ https://www.sciencedirect.com/science/article/pii/S0362028X2400067X