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The CDC estimated the average number of US foodborne illnesses, hospitalizations, and deaths in 2019 caused by seven major pathogens: Campylobacter spp., Clostridium perfringens, invasive Listeria monocytogenes, norovirus, nontyphoidal Salmonella, Shiga toxin-producing Escherichia coli (STEC), and Toxoplasma gondii. The major pathogens, excluding Toxoplasma gondii, caused an estimated 9.9 million domestically acquired foodborne illnesses. An estimated 53,300 hospitalizations resulted from domestically acquired foodborne illnesses caused by the seven pathogens. An estimated 931 deaths resulted from domestically acquired foodborne illnesses caused by the seven pathogens. Norovirus was the leading cause of domestically acquired foodborne illnesses (5.5 million) and hospitalizations from these illnesses (22,400). Salmonella was the leading cause of domestically acquired foodborne illnesses resulting in death (238). The top five Salmonella serotypes causing foodborne illnesses were Enteritidis (23% of Salmonella infections), Newport (14%), Typhimurium (11%), I 4,[5],12:i- (7%), and Javiana (7%). These five Salmonella serotypes, in order from highest to lowest, also caused the most hospitalizations. Non-O157 serogroups caused 76% of STEC illnesses compared with 24% caused by O157 serotypes. Invasive Listeria caused 1,050 non-pregnancy-associated illnesses and 198 pregnancy-associated illnesses. @ https://www.cdc.gov/food-safety/php/data-research/foodborne-illness-burden/index.html?ACSTrackingID=DM146199&ACSTrackingLabel=Food%20Safety%20Updates%20From%20CDC&deliveryName=DM146199

The CFIA reported that Marie Sharp’s  (Thunder Bay, Ontario ) recalls certain batches/lots of Marie Sharp’s branded Original Garlic Habanero Pepper Sauce from the Canadian marketplace due to reported spoilage. The recall notice did not state whether or not any illnesses have been reported to the company to date in connection with the consumption of this product. The notice did not state which microbes may have caused the spoilage. The recalled product was sold nationally at the retail level. It is Marie Sharp’s Garlic Habanero Pepper Sauce that is packaged in 148 milliliter containers. The best by date of the product is 11 DEC 2027.@ https://recalls-rappels.canada.ca/en/alert-recall/marie-sharp-s-brand-original-garlic-habanero-pepper-sauce-recalled-due-spoilage

A publication in Poultry Science (Vol 104, May 2025) entitled “Inactivation of Salmonella and avian pathogens on Hatchery eggs using gas phase hydroxyl-radical process vs formaldehyde fumigation: Efficacy, hatching performance and grow-out of Chickens” by Scientists of Department of Food Science, University of Guelph describe the disinfection of that can reduce the pathogen burden while preserving the egg integrity and embryo. In the study, a gas phase hydroxyl-radical process was validated and verified as a hatchery egg disinfection method. The process involved applying a hydrogen peroxide mist in combination with ozone gas and UV-C to generate antimicrobial hydroxyl radicals. The treatment (2 % hydrogen peroxide, 20 ppm ozone, and 19 mJ/cm2 UV-C; designated as HR) for inactivating Salmonella Enteritidis and Typhimurium inoculated onto eggs could eliminate the pathogens. Surface sterilization was achieved by a pre-treatment of eggs with the photo-catalyst riboflavin (13.75 mM) followed by 3 % hydrogen peroxide delivered at 70 °C prior to the hydroxyl-radical treatment (3 % hydrogen peroxide, 20 ppm ozone, and 114 mJ/cm2 designated HRS). The surface sterilization of eggs coincided with the removal of the cuticle layer with the HRS treatment but not HR. The cuticle layer was also compromised by formaldehyde treatment. When the different treatments were applied to fertile hatchery eggs (n=50 eggs per treatment group), there was no significant difference in hatchery rate (64-74 %), with hatch to fertility being higher for disinfected eggs (89-97 %) compared to the non-treated control (80 %). The seven-day mortality (0 – 2 birds) and feed conversion ratio (1.59 – 1.75 kg/kg feed) did not significantly differ between the treated vs controls. The HR treatment could eliminate Enterococcus faecium Escherichia coli (>5 log CFU/egg reduction). However, HRS was required to inactivate Pseudomonas aeruginosa (>5 log CFU/egg reduction) and reduce Aspergillus niger spores (3.08±2.25 log CFU reduction). The study provided treatment options for hatchery egg disinfection and alternatives to formaldehyde treatment. @ https://www.sciencedirect.com/science/article/pii/S0032579125002627

In Belgium, the AFSCA (the Federal Agency for the Safety of the Food Chain) reported that Norenca NV is withdrawing the marinated turkey skewer products (3 and 16 pieces) of the Norenca and Spar brands from sale and recalling them from consumers due to the possible presence of Salmonella. @ https://favv-afsca.be/fr/produits/rappel-de-norenca-0