In the news

The FSIS (Food Safety and Inspection Service) conducted a baseline study from 1 June 2017 through 31 May 2018 to characterize and determine the prevalence of Salmonella and assess the occurrence of Shiga toxin-producing Escherichia coli (STEC) in a variety of raw pork products. 4,014 samples from slaughter and processing plants were analyzed for Salmonella, and 1,395samples from slaughterhouses were also analyzed for STEC. FSIS determined that the national prevalence of Salmonella in raw pork products was highest in comminuted products (28.9%), followed by intact cuts (5.3%) and nonintact cuts (3.9%). Less than 1% of the samples analyzed were positive for the top seven STEC. The results indicated that steps in the processing of raw pork into comminuted products allow pathogens to survive or grow despite current pathogen reduction strategies. The data from the study suggest that the presence of aerobic count and E. coli are not correlated with the presence of pathogens. 32.8% of all Salmonella isolates in the study belong to serotypes Anatum, Infantis, and I 4,[5],12:i:−. Most of the antibiotic resistance genes carried by I 4,[5],12:i:− were antibiotics used in the treatment of human infections. The low frequency of the top seven STEC recovered, and the limited epidemiologic evidence that pork-associated infections indicate that this pathogen may not be a significant food safety concern in raw pork. Additional research is needed to understand the full range of STEC serotypes present in raw pork products.@ https://meridian.allenpress.com/jfp/article/83/3/552/426177/Salmonella-and-Shiga-ToxinProducing-Escherichia

Since 2017 E. coli O157H:7 in leafy greens caused outbreaks across the U.S. and Canada sickening more than 500 people (200 admitted to hospitals and seven death).  As a result, the FDA has released its 2020 Leafy Greens Action plan to resolve repeated E. coli outbreaks from romaine lettuce. The plan calls for a more urgent and collaborative approach to solve the problem, providing technical assistance to the farmers. The leafy green industry welcomes FDA input on product testing data, research, and information gathered through outbreak investigations. The FDA’s plan has many initiatives, including Advanced agricultural water testing; Enhanced inspections, auditing and certification programs; Develop a “Leafy Green Data Trust,” a public-private bank of data from inspections, traceability, audits and other information collected by growers; Meeting with growers in Salinas, Calif., and Yuma, Ariz., about issues specific to those regions; Continued FDA surveillance inspections of romaine; Issue a proposed rule on required records for traceability; Enhance recall communications, including using retail loyalty card data; Accelerate whole-genome sequencing data submissions, and Support multi-year “longitudinal” studies in growing areas to understand better how pathogens survive. @ https://www.freshfruitportal.com/news/2020/03/06/fda-unveils-leafy-green-safety-action-plan/

A report on antimicrobial resistance in zoonoses released today by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA) claims that Salmonella and Campylobacter are becoming increasingly resistant to ciprofloxacin. The data shows that a large proportion of Salmonella bacteria are multidrug-resistant.  In humans, the resistance increased overall from 1.7% (2016) to 4.6% (2018). For Campylobacter, 16 out of 19 countries report very high or extremely high percentages of ciprofloxacin resistance. High resistance to ciprofloxacin is also described in Salmonella and E. coli bacteria from poultry. The combined resistance to fluoroquinolones and third-generation cephalosporines in Salmonella and fluoroquinolones and macrolides in Campylobacter remains low. In food-producing animals, susceptibility to all antimicrobials has increased. A decline in resistance to ampicillin and tetracyclines in Salmonella Typhimurium in many countries is an encouraging trend. @ https://www.ecdc.europa.eu/en/publications/EU-summary-report-antimicrobial-resistance-zoonoses-2017-2018

The Coronavirus (COVID19) is impacting globally every aspect of life, and the food industry is no exception. Some factories, mainly in China, have closed. Travel around the globe became much more challenging. Consumers in states impacted by COVID19 (Washington, California, and Colorado) are hoarding shelf-stable foods such as canned goods, dried beans and rice, cereals, and powdered milk. As a result, some food companies are increasing their production of such products. Only a small percentage of the food ingredients are sourced from China. However, companies are anticipating chain interruptions. The U.S. imports and exports billions of dollars worth of food to and from China every year, and the COVID-19 outbreak is having an impact. While the FDA claims that they are “not aware of any reports at this time of human illnesses that suggest COVID-19 can be transmitted by food or food packaging,” companies are sourcing more ingredients from domestic sources. Many companies are instituting international travel bans, and some have reduced their financial forecast.@ https://foodindustryexecutive.com/2020/03/how-is-coronavirus-impacting-the-food-industry/?utm_source=hs_email&utm_medium=email&utm_content=84326574&_hsenc=p2ANqtz–Xy1A_xd2cRZDpcXbVnNYilKug2bj_VU2KaShJ09oJF_myydlEr1HdtW2ruNRWpdOrxNlvSgO9mZijvvQhS7dSI6cH8w&_hsmi=84326574